Candidate must have the ability to completely translate “authentic” international cuisine to the customer, Training: Must be able to articulate and demonstrate a wide ranging variety of cooking techniques and skills for the staff (garnishment, presentation, quality, HACCP safety, culinary techniques), Financial: Ability to manage and demonstrate proven results with food costs and controllable expenses, *RELOCATION ASSISTANCE IS AVAILABLE WITH THIS POSITION! Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. High level catering experience, Serve Safe certified is a plus. Previous experience in a management role, Knowledge and experience monitoring food and labor cost, menu development and costing. Monitor effectiveness and introduce changes in response to the marketplace. Suresh Babu (Executive Chef) PRESENT ADDRESS PERMANENT ADDRESS P.O. Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Very high-end taste and a sophisticated palette – can you translate that into your food? Establish presentation technique and quality standards, Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus, Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen, Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline, Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas, Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner, Build high performing teams by established operating principles and approaches to handling conflict and barriers. An executive chef’s resume is a document that contains the information and qualifications of an executive chef applicant. Develops and maintains a file for tested standardized recipes, Assist in developing, implementing and maintaining an ongoing quality assurance program for the Dining Services Department. A restaurant is a huge investment and margins are heavily dependent on maintaining … #ACF2017 #LI, Manage the daily food service production for resident, retail locations and catered events, Be actively involved in the account through exhibition cooking, educational presentations, and cooking presentations, Knowledge of Sodexo Food Management System (FMS) and all Sodexo gold check standards preferred, A strong culinary background, ideally in country club / retirement community / business dining environment, with the demonstrated ability to stay current with new culinary trends, Primarily manages culinary aspects for patient, retail, residential dining and catering in a union setting, Completes food service ordering using Sodexo systems, Develop and grow the menu for the dining area as well as catering while managing and controlling food costs and offering high quality service to the residents and guests, Supports cash handling policies and procedures as needed, Ensures compliance to food safety, sanitation, and overall workplace safety standards at all levels and participates in the audit process. Establish and maintain a successful and positive working environment/kitchen culture of excellence through proper training, discipline and support/respect of all kitchen staff, Coordinate ordering and availability of product, supplies and equipment, including placing orders and setting pars, with warehouse clerks, sous chefs, supervisors and managers, Ensure proper safety and sanitation procedures are adhered to throughout the entire facility, including supervision of food preparation/production, proper condition/cleanliness of all equipment, and maintenance of GHS SDS book, and monitoring use of cleaning chemicals, Ensure meticulous and detailed maintenance of the kitchen areas as well as the entire building, including outside areas, Achieve and maintain proper and budgeted staffing levels through effective hiring and scheduling of staff. Take pride in your dishes and maintain consistency in taste and quality, Check the quantity and quality of received products for both front and back of the house and ensure consistency in food and beverage delivery and standards, Instruct culinary team or other workers in the preparation, cooking, garnishing, or presentation of food, Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as the Westin Brand Standards, seasonal availability of ingredients or the likely number of customers, Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs, Demonstrate and educate new cooking techniques or equipment to staff, Arrange for equipment purchases or repairs, Record production or operational data on specified forms, Plan, direct, or supervise the food preparation or cooking activities of multiple food and beverage outlets within the hotel, Minimum of 5 years Executive Chef or Executive Sous Chef experience in high quality, full-service operation, Ability to obtain and/or maintain any government required licenses, certificates or permits. An executive chef also makes sure that every kitchen staff is well coordinated to ensure that the food service will not go behind schedule. Understands employee positions well enough to perform duties in employees' absence, Promote professional work habits that will develop an environment of respect, integrity, teamwork, and empowerment, Ensure that performance management and colleague training/development occurs in a timely and consistent manger, Work with the Management Team, manage and direct kitchen staff during a la carte and banquet service, Provide, develop, train, and maintain a professional work force, Perform any other duties as requested by F&B Manager and the General Manager, Possesses a strong understanding of food safety and HACCP standards and ability to drive employee accountability for sanitation standards, Ability to inspire and develop a strong culinary team to assure food quality, menu, recipe, techniques, menu developing, food & labor cost, Good knowledge of PC software and POS systems (Word, Excel, Outlook ), Strong understanding of high level of customer service and food quality, Strong understanding of financials and strong analyticalthinking skills, Considerable knowledge of mathematics to create and interpret reports, budgets, and forecasts, Coaches each Chef de Cuisine so that they are able to operate independently and creatively within their own profit centers, Excellent management skills in the areas of food production, food quality and food safety, Drive, dependability and the ability to handle multiple responsibilities at one time, Oversee Back of the House operation, including quality production, quantity and cost control, appearance and temperature of the finished product, and promptness (timing) of service from the kitchen into the dining room and for deliveries, catered events, etc. Do you need the best Executive Chef resume? A strong artistic culinary flair – can you impress all customers at the university? Experience with exhibition cooking – can you “throw down”? Work in support of team goals and measures effectiveness through the Food and Beverage profit and service performance of the hotel, Control the elements that determine profit and loss. The control of purchasing levels and ensuring all necessary measures are in place to maintain budgeted food costs, whilst ensuring adequate food stocks and maintaining standards, Ensure the kitchen is maintained to high hygiene standard at all times and safe food handling practices are followed, Ensure HACCAP guidelines are achieved and maintained. The first thing that should appear on your executive chef’s resume is a summary of your goals. It is how an employer sees your perspective in how you move forward in your career. Acts as role model, Plan menus, maintaining financial responsibility for the menu mix. Create a Resume in Minutes with Professional Resume Templates. Monitors & organizes monthly basis F&B lost & breakage report from Chief Steward. Self started, capable of handling multi-faceted tasks and of working under pressure and be demanding, critical when it comes to service standards, Action oriented demonstrated enthusiasm, drive and determination to get ahead and pursue goals energetically, Adaptability “shows awareness for own strengths and weaknesses; works comfortably in uncertain condition with no or little direction and information; accepts new ideas and supports changes initiatives; adapts or changes own views or behaviours to changing circumstance; is able to identify own developmental needs and seeks opportunities to improve; is able to absorb new information and learn new techniques; maintains stable performance under pressure and in stressful work situation, Communication encourages throughout the organization, Customer focus/quality focuses on identifying and meeting customers needs by taking their interests and complaints seriously, Integrity acts consistently in accordance with clear ethics and values and models high standards of behaviour for others through own actions; maintains confidentiality and upholds agreements made with others, Generates activity and seeks new challenges to improve work performance; demonstrate and optimistic outlook and recovers quickly from failure, Makes sound decisions quickly under pressure; takes calculated risks based on adequate information and analysis; makes a rational detailed judgment on the basis of all available information, To record guest’s complaints and solutions, together with all problems regarding personnel and equipment, and report them to the Hotel Manager or General Manager, Develops and maintains a detailed department operations manual that reflects policies and procedures, work processes and standards of performance within the division. Mohamed Rinas Abdul Razack Sri Lankan Phone: +94767170042, Bachelor Degree in Hotel Management Five years experience in five Stars hotel I am writing to express my key interest in the role of Sous Chef. Previous private club experience is highly desirable, Has successfully led dynamic culinary operations – both a la carte and banquet, Has the ability to consistently define and achieve goals and objectives. A strongartistic culinary flair – can you impress the top executives in a corporate headquarters environment? Candidate must be highly engaged and hands-on in day to day operations, Training: Must be able to articulate and demonstrate a wide range of culinary techniques and skills for the culinary-retail and catering staff, Safety-HACCP: Ability to train and hold staff accountable for unit safety-HACCP practices. - Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments, Seven to ten years previous experience in multiple culinary/food & beverage department head positions. **, Experience in a college environment is a plus, A culinary degree preferred, but not mandatory, Experience training and leading a culinary staff, Experience with multiple concepts, multiple cuisines and High volume Catering, Creativity and innovation in menu development, growing revenue through that innovation – staying on trend and in tune with student preferences/tastes, Great people skills – easy interactions with client, faculty, staff, students, Knowledgeable and passion about sustainable practices including farm to fork and sourcing local productsSolid training, mentoring and delegating skills – managing staff and production for multiple locations, A "Can Do" attitude - positive approach to a hectic schedule - Breakfast or Dinner - Catering on evenings and weekends, Has a strong career background in Catering Culinary management with high-volume ($2+M) upscale catering management experience – high volume and high profile events, Attention to detail and developing creative and on trend menu options to fit our client's needs and budget, Possesses a culinary arts degree or certificate/diploma and commensurate experience, Is committed to providing high level of culinary service with demonstrated success in team development, Will have exceptional client & interpersonal relationship skills, exceeding expectations for a high profile and demanding clientele base, Drives corporate standards focusing on food quality, presentation, and menu creativity, Proven experience maintaining costs using food and labor management systems and utilizing online systems to order and control inventory, Takes responsibility for training and development of all culinary employees including salaried chefs, Thrives in a highly visible role interacting with clients and students at VIP functions, corporate promotions, and interactive presentations, Is an organized professional with effective leadership, communication, time management, and interpersonal skills, Seeking bilingual candidates; the ability to speak Spanish will assist in managing this workforce, Position will report to the Catering Director and work with Sous Chef, Catering Managers, Supervisors and a strong team of seasoned catering culinary professionals, Experience with wine paring, Catertrax or similar catering program knowledge a plus, Valid Driver’s License required as position will regularly drive a company vehicle, Provides hands on leadership and direction for around 14 employees in the back of the house operations, Oversees food service production and service for resident dining and catering for this quality driven environment, Oversees all aspects of the inventory, purchasing, cost analysis, cost controls, safety and sanitation, Responsible for scheduling and meeting the labor cost goals for this account, Leads, directs and trains employees to continually improve performance and customer satisfaction, Manages all dining events with enthusiasm while providing hands-on guidance during resident and client functions in order to produce outstanding dining experiences, Provides ongoing training and coaching to the dining team, including Sodexo required training, Responsible for growing relationships with key client contacts as well as collaborating with the client and Sodexo management team on achieving annual operational projects and goals, Ensures compliance with Sodexo quality standards, Drives resident satisfaction through offering superior food quality, Experience with food service operations in restaurant, hotel or senior living environment is desired, Demonstrated experience supervising a food service team and exceptional human resource and supervisory/management/training skillset, Menu planning and design experience and an understanding of fine dining, special diets and allergens, Ability to effectively communicate to multiple audiences and develop strong relationships with customers at all levels. This position also requires technical skills to effectively manage multiple restaurants in multiple locations. If the answer is yes, then you will need an executive chef’s resume so you can be one step closer to achieving your dream. Coordinates demonstration cooking and point-of -service made to order foods, Adheres to all sanitary and food safety regulations governing handling and serving food. Maintains temperature logs on food and refrigeration. The employee frequently is required to talk or hear. An executive chef resume is essential for the following reasons: 1. Point of Sale System, Internet/Intranet, and Outlook e-mail, Food/restaurant service skills - all phases of food procurement, production and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards, Prepare, produce, and present outstanding quality cuisine in a timely manner through effective management of staff and kitchen operations in a safe, professional work environment, Oversee, produce, and serve high quality cuisine at all times including all on-site, off-site, and group events, Participate in Game Creek Club Food Committee meetings and address member feedback on a daily basis. Identify, address, and resolve critical gaps in the organization¿s strategic talent pools, Address career development, work environment, and life balance issues to ensure that the organization retains talented people, Able to work a flexible schedule, including opening, closing, holidays and weekend shifts, Responsible for budget development, expense control and/or revenue generation for multiple departments or divisions. Responsible for all major operating expenses. It is an essential need for fresh graduates or beginners in the culinary industry. See more Culinary jobs here. Resume Builder. Knowledge of current culinary trends – can you compete with food trends and top chefs? This is a great opportunity for a food focused Executive Chef to join the Sodexo University Team! Ensure only trained and authorized staff operate the department’s equipment. A.) Writing a great Executive Chef resume is an important step in your job search journey. Do you have experience? Now the question is, are you one of those who dream of becoming an executive chef? An executive chef performs various tasks inside the kitchen. We believe it is important for our work to be meaningful to all who contribute to it, and we remain faithful to our mission, our core values and the ethical principles that have guided us since 1966. This includes proven and verifiable leadership qualities with the demonstrated ability to direct, coordinate and control all facets of an active food and beverage operation, Takes tremendous pride in making members happy and exceeding their expectations, Has strong management skills with verifiable strengths in inspirational leadership, financial performance, and people skills, Is a confident, proactive team builder with a history of attracting, developing and retaining high performing staff, Must possess strong written and oral communications skills, Is organized as well as flexible. Head Chef Resume Samples and examples of curated bullet points for your resume to help you get an interview. This position will require working weekends, holidays and shift work, Creative thought process - looks for new ways to accomplish goals, Should enjoy assisting others in the completion of their duties. Includes but not limited to hiring, training, supervision, scheduling of hours, breaks, meal periods, performance management, discipline, and termination, Supervise the Dining & Hospitality staff to ensure food preparation, serving, table setting, dishwashing, and kitchen clean-up are completed satisfactorily, Evaluate employees’ efficiency and productivity. Monitor competitor and industry trend, Assist with addressing customer questions and issue relating to kitchen services, Educate and train team members in compliance with brand standards and service behaviours and government regulations, Maintain procedures to ensure the security and proper storage of food & beverage product inventory and equipement.Replenish supplies in timely manner and minimize, 7 year’s related experience or formal training or an equivalent combination of education and experience. Ensures that staff participates in fire safety drills and disaster preparedness drills, Ensures that dining services staff follows established infection control procedures. To make sure that received goods are of the standard quality and according to hotel’s specifications, To constantly be alert on freshness, presentations and temperature of food served, To supervise food tasting sessions and guide Chef de Cuisines/Sous Chef for new menu implementation, To check with Chef de Cuisines/Sous Chefs on set-up prior to operations, To conduct daily line-up in the department, To attend meetings with the F&B director to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required, To update menu recipe cards and menu planning for promotions, Minimum 2 years of experience in the culinary field depending on position, 1 – 8 years of experience in a Luxury Hotel preferred, Oversee and lead project delivery and planning for the Food and Kitchen standards in line with new build specifications, you will liaise with key Sofitel and Qantas stakeholders daily, Liaise with local suppliers to sources best price and quality of all Food and Beverage supplies, Develop and Create Food Service standards within the Lounges in conjunction with the project delivery team, Ensure Qantas Lounge and Rockpool standards in relation to Food offering and Workplace Health & Safety are maintained, Assist in the Operational aspects of the Lounge, including bump in period as required, Manage Local compliance and Food Safety standards to legislative requirements, security and customs regulations within the terminal precinct, Assist with preparation of reports as required, Responsible to gain and maintain “A” rating by the municipality health and hygiene bureau, Cuisine Plus on ongoing basis, ensuring promoting of organic farm vegetable and products, implement new trends in the market place, Ensure that buffets are fresh and promote the ‘Organic Market’ concept ‘from farm to table’, including daily organic specials in all outlets and assist in marketing the organic farm in the local communityResponsible for planning and organizing annual ‘Mooncake’ vendor choice and promotion of program, Interact closely with Catering Department to assist in function food coordination while meeting with clients, create new menus for groups as requested in timely manner, Ensure all VIP & Government visits are handled and prioritized properly, Strives to increase all hotel JDP results. 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