Hotel Executive Chef Resume

When writing a Hotel Executive Chef Resume remember to include your relevant work history and skills according to the job you are applying for. Whether you're seeking an entry-level position or have been in your career for a few years, exposing your relevant achievements in your resume can allow you to stand out and get that job interview.

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Here is the Hotel Executive Chef Resume example:

Willie Stocks

1449 Hardman Road

Brattleboro, VT 5301

(555)-555-5555

[email]

Job Objective To obtain employment as a Hotel Executive Chef.

Highlights of Qualifications:

Wide experience in cooking and food management in luxury hotels
Deep knowledge of existing trends and techniques in culinary for fine dining
Profound knowledge of cooking techniques in Food and beverages
Familiarity with rules and regulations stated by health department
Thorough understanding about liquor related laws and regulations
Proficient in using food ingredients through appropriate cooking procedure following standard recipes
Ability to monitor large kitchen staff and attain goals within assigned time
Ability to organize and conduct meeting and give menu briefing
Ability to uphold effective communication amongst line staff and Director
Ability to create upscale and innovative recipes and menus

Professional Experience:

Hotel Executive Chef

Highgate Hotels, Brattleboro, VT

August 2007 – Present

Supervised food production procedures at every stage.
Ensured quality and taste consistency in all food items mentioned in menu.
Maintained smooth cooking and service operations and maximized productivity keeping desired quality.
Anticipated food pricing, consumption and purchase of raw materials.
Developed menus by meticulously selective and creating recipes.
Developed and implemented standards established for kitchen .
Ensured clean, sanitized kitchen in adherence with health laws stated by local, state, federal and OSHA.
Supervised complete kitchen operations in alliance with other Departments.

Hotel Executive Chef

Millenium Hotels, Brattleboro, VT

May 2004 – July 2007

Updated immediate manager on all issues seeking his/her notice.
Coordinated and supervised every aspect in kitchen in regard to loss prevention.
Wrote and submitted mandatory reports as required on time.
Supervised food preparation and presentation in terms of quality.
Monitored routine kitchen operations meticulously including cooking workstations.
Responded to complaints given by guests efficiently and effectively.
Ensured at all Hotel’s outlets SOP was complied thoroughly.

Education

Bachelor’s Degree in Hospitality Management

Northern State University, Aberdeen, SD