Chef Manager resume examples

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Skillful Chef Manager resume

Pedro Jarquin
Professional Summary
Motivated Chef offering over 15 years experience in the food industry. Focused on high standards for taste and quality, while maintaining profitable margins. Superior communication and leadership skills.
Skills
  • Beautiful presentation of food
  • Strong attention to safe food handling procedures
  • Italian, Asian, & Mexican cuisine expert
  • Coordinator
  • Speaking
  • Management of Personnel Resources 
  • Social Perceptiveness
  • Information Ordering
  • Social Perceptiveness
  • Oral Comprehension
Work History
Chef 10/2017 to Current
TJ's For Breakfast & Lunch Rockledge, FL
  • Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Practiced safe food handling procedures at all times.
  • Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
Chef Manager 01/2015 to 11/2015
Thirsty Bernie Arlington, VA
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
  • Comprehensive knowledge of food and catering trends
  • Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
  • Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
  • Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
Chef Manager 02/2010 to 05/2013
Mancinis Cafe 1508 Mt Vernon Ave Alexandria, VA
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
  • Comprehensive knowledge of food and catering trends
  • Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Education
High School Diploma: 1979 National Institute Benjamín Zeledón - Jinotega, Departamento de Jinotega, Nicaragua
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Job-winning Chef Manager resume

Kevin Marsico
Summary
To secure a position in the HealthCare /Food Service Industry where my Education, professional and proven ability can be fully applied
Skills
  • ServSafe certified
  • Inventory management familiarity
  • Focus on portion and cost control
Experience
Food Service Director/ Executive Chef Jan 2015 to Current
Seasons of Bellaire and Largo
  • Overseeing 2 assisted living communities one a complete memory care unit and the other is assisted living and memory care.
  • Both have a potential of housing 120- 140 residents.
  • Overseeing day to day operations of both buildings, ordering, receiving, payroll, sanitation and spend down for each building.
  • Hiring new staff and training them in the season's way.
  • Catering all events, in both buildings, from planning menus, ordering and preparing the food, to executing the event.
  • Created a new menu concept for the memory care and Alzheimer's residents that features fresh fish, assorted meats and poultry grains, nuts, assorted greens and mind stimulating foods for the residents.
Business Office Manager/ Human Resources Manager Jan 2014 to Jan 2015
Pacifica Senior Living, Sun City Center
  • Billing residents and family members for their monthly charges and as well as billing Medicare and Sunshine State.
  • Paying all invoices for products received monthly for their room and other charges that may accrue.
  • Using the Yardi billing system for paying invoices, managing the credits for residents.
  • Making Deposits for resident's accounts and crediting their accounts.
  • Human Recourse's: Preparing all new hire paper work for new employee's and sending them to the outsource company for payroll.
  • Making sure all employees are signed up for insurance, taking care of all payroll issues.
  • Taking care of background checks, separation forms, personal record changes.
  • Employee reference checks for both new hire and terminated employees.
Food Service Director
  • Feeding 140 residents both Assisted Living side and Memory Care, serving three meals a day.
  • Ordering, Scheduling, Inventory and Sanitation Procedures.
  • Hiring new staff and training them.
  • Doing time temperature logs, making sure residents are happy with meals, attending Resident Council meeting to hear the resident 's likes and dislikes, asking for other food items.
  • Catering for all functions for the building such as Family Night that occurs four times a year, and any Marketing events that arises.
Director of Dining Services Jan 2011 to Jan 2014
Hearthstone Assisted Living Facility
  • Feeding residents of 120 bed facility 3 meals a day.
  • Ordering and Receiving food, Cooking, monthly inventory.
  • Hiring and training of 15 employees.
  • Maintained a $18,400-dollar food cost budget per Month.
  • Catered all of the Marketing Events throughout the year.
Catering Chef/ Supervisor Jan 2008 to Jan 2011
University of Tampa
  • Working along with the Executive Chef to create menus for clients, facility and staff.
  • Prepped and cooked all foods for catering.
  • Attended weekly meetings for upcoming events, planning, set-ups and time frames for pick-ups and break downs.
Chef / Kitchen Manger Jan 2005 to Jan 2008
Boston Culinary Group/Florida State Fairgrounds
  • Decreased food cost from 60% down to 45% in the first couple of Months.
  • Implemented new products that increased sales and Decreased food cost.
  • Increased productivity by cross training Employees/Decreased labor costs.
  • Brought catering to a higher Level by using fresh products to enhance eye appeal.
Chef Manager Jan 1999 to Jan 2005
SLA Management
  • Opened a new school in the Tampa Area for an Orlando Based Company.
  • Managed 5 employees while running 2 schools.
  • Feeding K-8 students breakfast and lunch.
  • Implemented new and exciting foods to a private school.
  • Ordering, Receiving, Inventory and Monthly Menus.
Education and Training
Associates Degree 1979 Culinary Institute of America Hyde Park, New York
References
References Upon Request
Skills
Assisted Living, billing system, concept, Cooking, training Employees, sales, Scheduling
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Experienced Chef Manager resume

Gloria E. Arango
Summary
Dynamic, resourceful and skilled Executive Head Chef with 11 years of success in clinical nutrition services, casual dining and catering. Clinical Nutrition Manager specializing in program coordination, financial logistics administration and business leadership in hospital environment. Exceptional decision-maker and planner.
Skills
  • Focus on portion and cost control
  • Inventory management familiarity
  • Bilingual (English/Spanish)
  • Organic foods advocate
  • Managed care contract knowledge
  • Extensive medical terminology knowledge
  • Geriatric nutrition background
  • Healthy cuisine expert
  • Special dietary needs
Accomplishments
  • Successfully managed a kitchen staff of 18+ employees during high volume dinner services for more than 1500 diners each day.
  • Presented nutrition information and cooking demonstrations to geriatric patients at the Memorial Hospital System, Palmetto General Hospital Senior Center.
Experience
Chef Manager 06/2013 Flavor's Catering Service Pembroke Pines, FL
  • Reduced food costs by 25 percent by expertly estimating purchasing needs and buying through approved suppliers.
  • Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.
  • Implemented and supported company initiatives and programs.
  • Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.
Chef Manager 06/2009 to 08/2011 Eurest (Federal Reserve Bank) Doral, FL
  • Ensure effective day to day line management of the catering staff and the setting of and maintaining of professional standards across the catering services offered.
  • Consistently seek and implement ways of improving the quality and cost effectiveness of all food production.
  • Responsible for the security of the catering premises and equipment, and ensure all cash procedures are in line with company policy.
  • Negotiate with external suppliers for goods and services, agreeing payment and supplies ensuring optimum value for money is achieved.
Clinical Chef Manager 08/2006 to 10/2009 Koning Restaurant International Miami Lakes, FL
  • Work closely with the interdisciplinary healthcare team to provide nutrition services and medical nutrition therapy.
  • Supervise the activities of clinical dietitians and diet office staff.
  • Maintains registration status through the Commission on Dietetic Registration and Licensure through the state board.
  • Maintains establishes systems and training programs to provide a safe working environment. Complies with all OSHA regulations and other local, state and federal government regulations.
Clinical Chef Manager 05/2006 to 04/2009 Eurest (Blue Cross Blue Shield) Doral, FL
  • Managed team of 16 of professionals.
  • Developed department's first incentive performance plan which motivated staff and resulted in a 23% increase in sales.
  • Increased profits by developing, initiating, and managing clinical nutritional meals. Establishes and maintains policies, standards and programs for the provision of optimal, cost-effective nutrition care to patients/residents. This includes coordinating and directing all clinical activities and determining and implementing appropriate staffing levels.
  • Assists in the performance planning process for Dietitians and Dietetic Interns and interviews, selects and trains employees within the Food and Nutrition Services.
  • Establishes education programs for facility's professional staff (Nursing, pharmacy, medical and surgical residents).
  • Participates in the budget process.
Clinical Nutrition Manager 04/2000 to 09/2006 Gloria's Nutrional Services Pembroke Pines, FL
  • Evaluate and update various department protocols required for all nutrition programs and review all standards and provide recommendation to various feeding formulas.
  • Gather all information from patients through regular communication and design various patient centric plans and determine all energy and nutrient requirements for individual.
  • Evaluate all food interactions and coordinate with all food service personnel to provide optimal patient care and analyze all health data and resolve all health related issues.
  • Design all nutrition care programs and determine all plans and forecast all clinical outcomes.
  • Provide efficient education to patients and family members on all diet to meet specific requirements for patients.
Education and Training
Certificate: Pharmacy Technician 2017 Florida Health Institute Fort Lauderdale, FL, US
Certificate: Phlebotomy Technician 2017 Jose Maria Vargas University Pembroke Pines, Fl, US
Associate of Arts: Chef 2006 Le Cordon Bleu College of Culinary Arts Miramar, FL, US
Bachelor of Arts: Tourism Administration 1994 Academia Antioqueña de Aviación Medellin, Antioquia, Colombia
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