Iva Bassett - Executive Chef Resume Simple
I am a highly motivated, results-oriented, and dedicated professional with over 20 years of experience in the hospitality industry. I have a proven track record of success in the areas of sales, marketing, and customer service.
  • kitchen, responsible, purchasing, p l, million, cost controls, safety, budget, facility management, inventory, haccp, management, receiving, production, satisfaction
  • kitchen, manager, pos, micros, p l, food cost, cash handling, cash, pos system, inventory, scheduling, budget, micros pos, ordering, million
  • 2017-12-262017-12-26

    Executive Chef

    Loyola Clinical Centers

    • Managed food cost, labor, and P&L management. Consistently exceeded budget goals by 20%, and reduced costs by $1.
    • Maintained food safety and cleanliness standards, production and quality of food and beverage. Managed a staff of up to 25 employees.
    • Responsible for purchasing, inventory, and food preparation, including food, beverage, and supplies. Ensured that all equipment and facilities are maintained in a safe, secure, and healthy environment.
    • Conducts food and beverage cost control, including payroll, HACCP, and sales, and customer satisfaction. Ensures that all products are delivered in a timely manner.
    • Maintains a safe working environment and ensures that all food and beverage products are in compliance with all applicable local, state, and federal regulations.
    • Organized and managed all aspects of food and beverage, including food and beverage, kitchen, and catering, resulting in a savings of over $1.
  • 2017-12-262017-12-26

    Food&Beverage Manager

    Rent A Center

    • Control inventory and food cost, including food, beverage, and labor costs. Supervise and manage a staff of up to 25 employees.
    • Responsible for all aspects of food and beverage, including P&L, balance sheets, and cash flow.
    • Inventory control, ordering, and scheduling of a multi-million dollar budget. Worked closely with the kitchen Manager and the General Manager.
    • Created a new menu for the food and beverage department, which resulted in a 20% reduction in food costs.
    • Maintained a positive attitude and built a loyal clientele. Consistently met or exceeded sales goals. Maintained a high level of customer service.
    • Worked with the Chef to create and maintain POS system for the restaurant. Maintained a positive working relationship with the local community.

 The Human Resources Benchmarking Association 

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