Virginia Harrison - Executive Chef Resume Simple
A highly motivated, results-oriented, and dedicated individual with over 10 years of experience in the hospitality industry. Proven ability to work in a fast paced environment.
  • hr, general manager, contracts, p l, increase, sanitation, training, marketing, ordering, chef, compliance, design, kitchen, pr, vendor relationships, manager, food cost, purchasing, vendor relations, pricing, inventory, proactive, hospitality
  • kitchen, service, food cost, purchasing, p l, micros, executive leadership, leadership, marketing, inventory, chef, quick books, million, hvac
  • 2017-12-262017-12-26

    Executive Chef

    Clayton State University

    • Managed a team of 12 employees. Oversaw all aspects of the restaurant including purchasing, inventory, food and beverage, and a weekly management report.
    • Oversee all aspects of the business including but not limited to: sales, marketing, purchasing, budget, staffing, and employee relations.
    • Managed all aspects of restaurant management including food cost, labor, food costs, and budget control. Created and implemented effective marketing strategies, including but not limited to, menu development, product ordering, and vendor
    • Oversaw all aspects of the restaurant including purchasing, food preparation, and vendor relations. Managed and maintained a high level of cleanliness and sanitation.
    • Directed all aspects of the restaurant including purchasing, food preparation, and kitchen management. Maintained a high level of cleanliness and integrity, and ensured that the highest quality of guest experience.
    • Partnered with the General Manager to develop and implement a new store-wide sales plan, which included the development of a comprehensive budget, staffing, purchasing, and marketing programs.
  • 2017-12-262017-12-26

    Executive Chef

    Alameda Alliance for Health

    • Managed a team of 10 employees responsible for P&L, food cost, and labor costs. Developed and implemented new menu and service programs.
    • Maintained inventory control and food preparation for hospitality and restaurant. Ensured that all equipment was properly stocked and maintained.
    • Managed food cost, purchasing, and food management. The restaurant was a premiere dining facility that was a huge success.
    • Managed food and beverage management, including food, beverage, and labor. Oversaw the opening of a new restaurant with a total of $1.
    • Maintained food and beverage costs, including food, liquor, and labor costs. Kept all levels of management and kitchen staff to meet the needs of the guests.
    • Promoted to Director of operations in the absence of the VP of sales, the Chef of the executive Chef, and the CEO of the company.

 Lexias Incorporated 

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