Executive Chef
Resume:
SUMMARY
Award winning Executive Chef with ** years' experience. Well rounded in all aspects of the
restaurant industry. Skilled in baking, consulting, directing operations, kitchen equipment repair, menu development, budgeting, scheduling, meat butchering, fish processing, wine and beer pairing dinners,
pizza, and sushi. Strong leadership skills to achieve culinary excellence and mentor young and upcoming chefs. Believe in scratch kitchen and sourcing locally as much as possible. Voted Best Craft Beer Restaurant 2018 and 2019. Voted "Best of Fredericksburg, VA"-Best Restaurant 2018 and 2019, Best Burger 2018 and 2019, Best Wings 2018 and runner up 2019, Best Bar 2019 SKILLS
Budgeting and cost control
Banquets and catering
Food and beverage pairing
Kitchen equipment and tools
Point of Sale (POS) system operations
Organizational ability
Trained in food safety guidelines
Employee mentoring
Multitasking and prioritization
Computer proficiency
EXPERIENCE
Executive Chef
Fredericksburg, VA
Harry's Alehouse/ Sep 2016 to Current
Coordinated and executed menu planning, recipe development and daily restaurant operations
Provided excellent professional development opportunities for staff Monitored quality, presentation and quantities of plated food across line Prepared schedules, work assignments and daily/monthly cleaning projects Project management and restaurant design consulting Forecasted and set budgets for food and labor
Created exciting dishes to draw in clientele and increase revenues Inventory to control and analyze Cost of Goods Sold Oversaw hiring, training and development of kitchen employees Implemented event planning and marketing strategies Work closely with food purveyors to maintain effective pricing and to source local products Scratch kitchen and farm to table philosophy
Developed systems and checklists to establish work flow Executive Chef
King George, VA
Rick's On The River/ Apr 2012 to Sep 2016
Coordinated and executed menu planning, recipe development and daily restaurant operations
Provided excellent professional development opportunities for staff Monitored quality, presentation and quantities of plated food across line Prepared schedules, work assignments and daily/monthly cleaning projects Project management and restaurant design consulting T
James
Thompson
ada6po@r.postjobfree.com
12805 Wilderness Park
Dr.
Spotsylvania, VA, 22551
Scratch kitchen and farm to table philosophy
Forecasted and set budgets for food and labor
Created exciting dishes to draw in clientele and increase revenues Oversaw hiring, training and development of kitchen employees Developed systems and checklists to establish work flow Implemented event planning and marketing strategies Inventory to control and analyze Cost of Goods Sold Oversaw hiring, training and development of kitchen employees Work closely with food purveyors to maintain effective pricing and to source local products Provided custom catering services
EDUCATION AND TRAINING
Mobile Electronics And Upholstery
Mobile Technical Training
South Hackensack, NJ
Top Dawg in Upholstery Course and MECP Bronze Level Certified MORE WORK EXPERIENCE
SSSSpppplllliiiittttssssvvvviiiilllllllleeee Fredericksburg, VA Kitchen KitchenSupervisor Supervisor
April 2010-September 2011
Inn InnFord at Kelly's Ford Remington, VA
Executive ExecutiveChef Sous Chef-Banquet Chef
April 2008-February 2010
Basil's Basil'sBistro Bistro Fredericksburg, VA
Executive ExecutiveChef Chef
November 2007-March 2008
Brock's Brock'sGrill Riverside Grill Fredericksburg, VA Executive ExecutiveChef Chef
January 2002-September 2007
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