Resume Samples for Hotel & Restaurant Jobs
Harold Ruiz - Executive Sous Chef Resume Simple
I am a highly motivated, energetic, and hardworking individual with a blend of creativity, passion for food and beverage management. I have a passion for the culinary arts.
quality control, training, management, scheduling, training development, butchering, production, ordering, inventory, service, cost control, restaurant, chef, communication, fifo
butcher, cost analysis, inventory, scheduling, analysis, purchasing, aloha, mentoring, training, menu development
Executive Sous Chef
Menu development, training, ordering, inventory, cost control, safety, sanitation, and food/labor management.
Menu development, food quality and consistency, quality control, and management of service. Worked with Executive Chef on daily specials, including menu planning, recipe testing and preparation.
Lead line cooks in ordering, organization, and recipe development. FIFO, dry storage, and production. Prep and cook for all three shifts.
Responsibilities included: ordering, receiving, menu creation, management, staff development and scheduling. Oversaw all restaurant and bar operations.
Daily tasks include: Menu development, recipe development, staff management and performance evaluations. Creating and implementing a team-oriented work environment that is committed to the quality.
Menu development and management. Developed and implemented a fine dining menu for the club. Worked with the Chef to insure that all recipes were prepared and available to the highest quality.
Discount Drug Mart
Development and training of all staff for both the house and private parties. Also, trained and developed new employees.
Ordering and purchasing. Staff development and execution of a large volume steak house. Daily specials and menu creation.
Daily responsibilities include: Menu development, cost control, hiring, training, staff development and development, and food quality.
In charge of BOH staffing, food cost analysis, labor and food costs. (training and development of staff, scheduling, training, etc.
Training new hires and ensuring proper execution of all menu items. Also, as well as assisting in creating daily specials and special menus.
Worked with other chefs to plan and execute menu items, including recipes, cooking methods, and portion sizes.
Assistant General Manager
Customer Service Representative
Executive Sous Chef
Front Office Manager