Aaron Harris - Executive Chef Resume Simple
To obtain a position that will enable me to use my strong organizational skills, and ability to work well with people. I am a self-motivated, and a team player.
  • chef, responsible, cost analysis, directing, analysis, writing, training, million, scheduling, design, staffing
  • kitchen, chef, responsible, management, consulting, design
  • 2017-12-262017-12-26

    Executive Chef


    • Responsible for directing the development, analysis, staffing, scheduling, training, and managing of over 100 employees, including a multi-million dollar food and beverage company.
    • In charge of all food and beverage selections, menu development, and menu writing. Managed a staff of up to 25 employees.
    • Design and implement cost control programs to maximize revenue. Maintain a high level of cleanliness and integrity. I also have been able to keep the restaurant running smoothly.
    • Worked with Chef to create and execute the menu for the restaurant. This included the creation of a new menu, and the development of a new menu.
    • Manage the cost control of the restaurant and ensure that all expenses are being met. Also, maintain a high level of cleanliness and professionalism.
    • Created and maintained a strong team of employees to ensure the highest level of customer relations. This included the creation of a new menu, and the development of a cost-effective method.
  • 2017-12-262017-12-26

    Kitchen Manager

    Kirby Vacuums

    • Project Manager responsible for the design and management of a new kitchen and restaurant. The company was a full-time restaurant and bar, a carpet, tile and Patio.
    • Responsible for the development and implementation of the brand strategy and execution of the new product launch. Responsible for the design, development, and implementation of the marketing and sales programs.
    • Management of the restaurant and bar, including the development of a new menu, and the establishment of a new food and beverage concept.
    • Hired and trained a team of 6 managers and a staff of over 100 employees. In addition to the restaurant management responsibilities, I was promoted to General Manager in January 2016.
    • Manage all aspects of restaurant management including food preparation, menu development, and menu development. Develop and implement new menus and recipes.
    • Food&beverage management-menu development, recipe adherence, and restaurant/bar sales. Increased revenue by 10%.

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