Manager Executive
Resume:
Terry B. Johnson
**** ***** ******* *****, ***. #706
Chicago, Illinois 60615
***************@*****.*** (preferred method of contact)
Objective
A position as corporate or executive chef, #2 Executive Sous Chef or Chef De Cuisine
An accomplished and extensive culinary management career directing exclusive high volume restaurant,
hotel, and catering operations, strong leadership and management qualifications, combined with
outstanding cross-cultural communications, interpersonal and team building skills. A significant
contributor to cost reductions and revenue profit growth through productivity, operational efficiency, and
service quality. Conversant in Spanish.
Demonstrated Expertise and Summary of Qualifications
• Extensive experience in large scale restaurants, hotels and catering operations
• Comprehensive training in culinary arts with a strong back of house expertise
• Excellent mastery of classic techniques with emphasis on French, Italian, American, Southwest
and Asian cuisine
• Fully qualified in classic and innovative food preparation, menu planning and kitchen
management
• Experience in hiring, training, scheduling and supervising large staffs
• Established rapport with all levels of staff, senior management and guests
• Consistently maintained effective food and labor costs through, planning, purchasing, and
production
• Collaborate with owners to plan menus to attract specific clientele
• Work well with a wide range of people at all levels; comfortable leading, collaborating, or
training
• Identify and resolve challenges using available resources
Professional Experience
2007-current Jewell Events Catering Chicago, IL
Executive Sous Chef
• Responsible for BOH operation, accountable for efficiency and quality of food preparation,
purchasing, receiving, storage and preparation, sanitation, supervision of all food production,
labor, departmental budgets
• Menu development and implementation company wide
• Take charge and oversee offsite catering functions, event production and directing staff
• Fluent in cave cooking
• Created menus and prepared proposals for future prospects and clients, specifically retail
2005-2007 Weber Grill Restaurant Lombard, IL
Exécutive Chef
• Managed entire back of the house operation
• Directed entire food costs, menu development, staff training, customer and vendor relations on a
regular basis
• Created and prepared all daily specials
• Attended all corporate sponsored events
2000-2005 Opera Chicago, IL
AM Kitchen Manager and Sous Chef
• Directed and managed all food, presentation, purchasing activities, menu development, planning
and events management
• Created recipes for all soups and sauces, prepared all fish specials
• Supervised all kitchen staff during dining hours
• Generated ideas for the daily specials, which consisted of seafood, beef, fowl, and desserts
incorporating all seasonal ingredients on a quarterly basis
• Scheduled kitchen and dining staff
1998-2001 Gibson’s Steakhouse Chicago, IL
Sous Chef, PDR Chef
• Helped further establish a solid local reputation in a tourist town as a quality place to eat
• Created all nightly specials for fish, beef, and chicken in this world famous 375 seat operation
• Supervised line of ten cooks and twenty servers
• Contributions: Improved quality of food, increased menu options, reduced food costs from 26%
to 20%, labor costs from 16% to 10% while maintaining quality operation of restaurant
1994-1997 Catch 35 Chicago, IL
Executive Chef
• Coordinated and managed all culinary aspects of this 250 seat restaurant
• Supervised and managed a staff of forty
• Developed seasonal seafood menu
• Purchased seafood from global distributors
• Tailored menu to owner’s specifications which included an Asian influence
• Influenced all menu selections
1989-1995 Fanfare Catering Chicago, IL
Executive Chef
• Solely responsible for creating all culinary functions
• Developed seasonal menus
• Trained and managed a brigade of three chefs and ten cooks
• Managed purchasing
• Supervised and coordinated presentation of events ranging from elegant seated dinners and also
corporate cocktail and large theme parties
• Affinity for presenting food in an attractive and appealing manner
Education and Organizations
• American Culinary Foundation Certification Program, St. Petersburg, FL
Certification of Completion, Certified Executive Chef, 1998.
• Chef Program Washburne Trade School, Chicago, IL.
Certificate of Completion, June 7, 1980.
• Lewis University, Romeoville, IL
Associate of Arts Degree in Secondary Education, 1983.
• Illinois Restaurant Association, Chicago, IL
Food Service Manager and Sanitation Certificate, Renewed 2007.
• American Red Cross, Chicago, IL
Certificate of Completion. CPR and First Aide.
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