Executive Chef Made-Up Resume

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  • Topic: Chef, Condé Nast Publications, Le Cordon Bleu
  • Pages : 2 (358 words )
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  • Published : February 6, 2011
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Tawny Anne B. Nadal
123 Elm St Tahanan ● Paranaque City ● Home: 8263921 ● Mobile: 09171111111 ● tabn@ymail.com

Executive Chef
Accomplished Executive Chef with strong combination of culinary experience and management skills coupled with award-winning menu preparation background. Extensive experience in food inventory planning, assortment of international cuisine. Background in providing exceptional regional leadership while directing multiple chain stores simultaneously. Areas of expertise include:

» Restaurant Operations Management» International Culinary Experience » Award-Winning Menu Creation» Special Events Development » Staff Training / Development» Quality Assurance

Professional Experience

HILTON HOTEL, Long Beach, California2025-present
Chef De Cuisine: Direct all cold food preparation and catering activing of an $11 million/year establishment. Played key role in the supervision of hot food and pastry departments. Manage and train staff of 30 food preparation employees • Instrumental achieving $1.4 million in gross sales revenues within one month (April 2006). • Maintained cost under 22% while meeting of $13 million/year sales goals • Served plated dinners for up to 1500 people and buffet dinners for up to 4000 people. DEF CAFÉ, Paris, France2020-2025

Sous Chef / Garde Manger: Prepared meals at 41-room luxury hotel that was named the best resort in the United States by "Conde Nast Traveller" magazine. Directed and motivated 15 food preparation employees on behalf resort's full service gourmet restaurant. Oversaw meal readiness for breakfast, lunch and dinner, and assisted Executive Chef with every aspect of daily restaurant operations, including food/supply ordering and inventory control. • Key player in the development of award-winning menu selections. • Demonstrated continuous commitment to reducing food and labour costs. • Trained employees in customer service and food procedures in line with...
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