Executive Chef Customer Service
Resume:
Chef Chester Beal
Phoenix Az ***33
E-Mail: ***********@*****.***
Phone: 602-***-****
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service, directing operations and achieving culinary excellence. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Accomplished [Executive Chef] with [30+]-year proven ability to drive sales growth, reduce costs and build business relations.
Motivated Chef focused on sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team player passionate about sustainable cuisine.
Skills
Purchasing Pantry restocking
Memorizing product codes Cleaning and sanitizing methods
Problem solving Food preparation techniques
Marketing and sales experience Banquets and Catering
Safe serving knowledge Portion and Cost Control
Inventory monitoring Meal preparation
Trained in food safety guidelines Grilling and deep fryers
High-volume dining Wine and Liquor control
Guest and client satisfaction Organizing and prioritizing
Computer application knowledge
Memorizing product codes
Problem solving
Marketing and sales experience
Safe serving knowledge
Inventory monitoring
Trained in food safety guidelines
High-volume dining
Guest and client satisfaction
Experience
November 20210-Present
LSGSKYCHEFS, Phoenix, Az
Executive Corporate Chef
Monitored kitchen area and staff to ensure overall safety and proper food handling techniques
Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared
Developed recipes and menus to meet consumer demand and align with culinary trends
Monitored quality, presentation and proper quantities of plated food across line
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns
Planned and prepared food products orders to maintain appropriate stock levels
Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste
April 2008 to November 2021
Presidential Holiday Scottsdale, AZ
Executive Chef
Maintained labor at under [20 to promote long-term business profitability
Experimented new dish creations by incorporating customer recommendations and feedback
Utilized local, fresh food products to support local economies and showcase community support
Supervised preparation of specialty items and customer requests to verify accuracy in production
Managed kitchen staff team of [250] and assigned various stages of food production
Prepared schedules, work assignments and constructed employee compensation packages
Performed financial analysis and recommended effective methods to cut costs
Monitored kitchen area and staff to ensure overall safety and proper food handling techniques
May 1993 to Current
C M Catering. LLC phoenix, az
Executive Chef
Considered seasonal product pricing and availability in development of promotional dishes and menu selections
Planned and prepared food products orders to maintain appropriate stock levels
Trained numerous kitchen personnel from ground up to take on challenging stations such as [cook] and [grill]
Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options
Created new menu items, managed food expenses and supervised quality to ensure adherence to standards
Oversaw hiring, training and development of kitchen employees
March 1984 to June 2006
Hilton international Chicago, IL
Banquet Chef
Monitored kitchen area and staff to ensure overall safety and proper food handling techniques
Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared
Developed recipes and menus to meet consumer demand and align with culinary trends
Monitored quality, presentation and proper quantities of plated food across line
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns
Planned and prepared food products orders to maintain appropriate stock levels
Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste
Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance
Education and Training
1988 West Liberty University West Liberty, WV
Bachelor of Science Culinary Arts
1996 C.H.I.C Chicago, IL
Associate of Applied Science pastry/ baker
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