Sample Resume

Joseph Scott
28, Water Street
Manhattan, NY
888-7236-274

OBJECTIVE

To get a responsible position as executive chef in well established hotel.

SKILLS, KNOMLEDGE AND ABILITIES:

• Effective written and verbal communication skills.
• Strong organizational, time management skills.
• Excellent problem solving and decision making skills.
• Superior customer presentation skills.
• Excellent ability to handle multiple and changing priorities in professional manner.
• Ability to handle multiple priorities, delegate assignments to the appropriate individuals based on their skills, roles and interests.
• Ability to facilitate small group presentations.
• Good ability to interface with the business and translate strategies into culinary needs and best practices.
• Demonstrated ability to motivate and inspire others.
• Ability to multi-task and deal with ambiguity.
• Strong knowledge of customer insights as it relates to culinary trends.
• Proficiency in computer skills, Microsoft Office (Windows, Outlook, Excel).

PROFESSIONAL EXPERIENCE

Executive Chef
Boston Harbor Hotel – Boston, MA

• Performed multi-functional culinary duties related to food preparation including set-up, service and clean up.
• Responsible for training and coaching of staff to ensure competency and that food safety practices are upheld in all areas.
• Prepared food daily as outlined on the Food Production Worksheet.
• Maintained kitchen sanitation and safety standards.
• Assisted with set-up, service and clean-up of food production.
• Ensured proper sanitation and storage of kitchen equipment.
• Assisted with safety and training procedures in handling of food service equipment.

Executive Chef
Lexington Downtown Hotel – Buffalo, NY

• Responsible for setting the tone of the culinary organization, demonstrating a passion for food, and driving that passion throughout the organization.
• Developed strategies to drive culinary innovation and improved culinary skills throughout the organization.
• Developed and leaded culinary training for sales and R&D.
• Established and refined culinary best practices.
• Utilized culinary insight, menu analysis, and taste trends to enhance concept development and foster creative solutions.
• Developed a culinary network to utilize for best practice sharing.

Sous Chef
Hotel Plaza Athenee – Manhattan, NY

• Assisted the supervision and performance of the morning and mid day kitchen operations such as purchasing, inventory control, menu planning, sanitation, and cost control.
• Responsible for daily opening procedures in conjunction with the chef garde manger.
• Ensured that all menu specifications are met during service and production.
• Identified and developed those individuals who exhibit potential as candidates for promotion.
• Assisted the Executive Chef in supervision, scheduling and training of culinary personnel.
• Established effective communication with all kitchen personnel.

EDUCATION

Bachelors Degree in Culinary Arts
New York University, New York, NY