Hotel Executive Chef 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

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