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Corporate Chef Resume Samples
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6-10 years of experience
- Traveled to all hotels inspecting food quality and compliance of all purchasing, sanitation and operating procedures.
- Collaborated in new restaurant concepts, planned menus and standardized recipes.
- Set food cost goals and monitored them maintaining a 28% food cost throughout the region.
- Oversaw multiple openings, acquisitions and brand conversions in U.S. and abroad.
- Involved in Company wide Sales Promotions partnered with vendors to increase sales and stay current with market trends.
- Colaborated in kitchen design of new builds and acquired hotels.
- Kept close communication with all chefs to anticipate their markets/properties culinary needs and trends in order to better serve our guests.
0-5 years of experience
- Oversee culinary operations for 6 restaurants spread throughout the metroplex
- Manage a total staff of over 80 employees
- Coordinate with kitchen managers to ensure food and labor goals are being met
- Compared purveyors to ensure the highest quality and best priced products were being used
- Developed menus for daily service, wine and beer dinners, speciality events, as well as catering and banquets
- Reduced both food and labor costs at all restaurants as well as increased sales by an average of 47%
10+ years of experience
Manage all 6 of the company’s upscale corporate cafeterias and 1 coffee shop with sales volume totaling 3 million dollars annually.
- Responsible for overseeing all companywide operating expenses
- Redesigned companywide menu and content for all 6 locations, which included cycle, catering, and vending menus.
- Coordinate with all external vendors regarding product purchases and pricing, contract negotiations, and all company delivery schedules
- Present at quarterly meetings with supervisory staff and senior management
- Manage and maintain companywide recipe software
- Established pricing structure and screen layout of the companies POS system, which in turn streamlined our in entire checkout process
- Supervise, train and motivate 5 executive chefs and 3 café managers, as well as 42 hourly employees
- Manage all onsite and offsite catering programs, inventory of catering supplies, and client bookings
- Set-up Externship Program with local culinary tech school, utilizing students throughout company.
0-5 years of experience
In charge of three properties with over 8 million dollars Food & Beverage Sales – Beaujolie, Victoria’s of Highwood and Victoria’s of Rosemont
- Responsible for all staffing and scheduling at all three properties, 30 employee total.
- In charge of food production for all three properties.
- Managed kitchen payroll and food cost percentages in accordance with the monthly budget.
0-5 years of experience
- Responsible for daily three course meals for separate departments ranging from 5 to 30 people
- Cater to Executives when they require a working lunch at their desks or for meetings with Disney, NCM, etc.
- Run and manage my own kitchen and assume all responsibilities that come with cleanliness, a personal seasonal menu rotation, ordering/shopping, field testing and implementation of new theater menu items
- Aid in theater openings across the U.S. where assistance in training staff at newer restaurant/movie theater hybrid concepts was required.
0-5 years of experience
Synchronizing menu and ingredients to bring food costs down.
- Restructure kitchen workforce daily duties to be more efficient when using ingredients and food supply
- Establishing a new vendor list for reliable products and competitive pricing
- Work with owner on operational tasks to make restaurant more consistent with its patrons
0-5 years of experience
Developed Kids in the Kitchen cooking classes for school district
- Responsible for the overall performance of 6 kitchens in the district
- Created monthly menus for dietary and medical needs students
- Mentoring and developing head cooks in each kitchen
- Catering for all school district events and meetings
- Menus and catering brochure development
- Held district training meetings in knife skills, recipe reading and food ordering
- Responsible for daily Chef on Display menus
- Attended Taher University corporate training
0-5 years of experience
- Conduct brand standard compliance audits with unit management.
- Monitor operational efficiency. Develop strategies to improve productivity.
- Ensure adherence to sanitation, safety, state and federal regulations.
- Coordinate with marketing, dieticians, procurement and unit management.
- Menu, recipe and concept R&D, restaurant design, HACCP plan development.
- Culinary arts, OH&S and QA coaching and training.
0-5 years of experience
- Prepare/Cook food in accordance with recipes
- Maintain safe and sanitary work environments
- Daily inventory of on-hand products
- Supervise multiple satellite facilities food/stock
0-5 years of experience
- Relocated to Atlanta to better serve clients and expand my services
- Private Catering and Personal Chef services to clients in Metropolitan Atlanta
- Recipe and menu development for restaurants and private caterers
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[Corporate Chef]
Last edited by: Gabriela Barcenas, CPRW, Content Writer II -
Gabriela Barcenas
CPRW, Content Writer IIGabriela is a Certified Professional Resume Writer (CPRW) and career adviser. With 10 years of digital media experience and five years of resume writing expertise, her publication history includes fashion, education, travel, social justice, equitable design and career advice.
