Yyyyyy x. yyyyyy

164 Hillside Ave. Ste. 12K | Xxxxxx, XXXXXX xxxxxx xxx-xxx-xxxx | abc@xyz.com

Hardworking and accomplished Executive Chef with strong culinary skills and managerial acumen. Possesses over 20 years of expertise in all facets of cooking and kitchen management. Adept at working independently, as well as within team settings. Thrives in dynamic, fast-paced environments that cater to a diverse customer base. Seeking a position within the culinary industry that will allow for utilization of existing skill set, as well as passion for food, flawless service and the utmost in customer satisfaction.

Skills & Areas of Expertise

Customer Service | Culinary Acumen | Kitchen Management | Staff Supervision | Decision Making

Critical Thinking | Problem Solving | Leadership Skills | Time Management | Team Leadership

Interpersonal Communication | HAACP Trained | Serve Safe Certified | French Fluency

Employment History

FLYING FOOD/SERVAIR-JFK AIRPORT

Production Chef | 2006-2012 and 2014-2015

• Managed 52 hot kitchen employees, including direct supervision of five Sous Chefs; handled all employee production maximization across all serviced airlines
• Supervised daily kitchen operations including the scheduling of labor control
• Coordinated overall production and presentation of food; ensured adherence to quality controls for all hot meals served
• Facilitated 31 major international airline menu changes; developed menus that included standardized production to ensure consistent delivery of quality products

Head Chef | 1996-2006

• Supervised 43 hot kitchen employees; oversaw general daily kitchen operations including scheduling and labor control
• Coordinated overall production and presentation of food; maintained highest quality standards
• Updated kitchen inventories including the ordering of raw ingredients and supplies
• Maintained a consistent, high level of employee and customer satisfaction
• Responsible for 27 major international airline menu changes; devised menus that included standardized production to ensure consistent delivery of quality products
• Provided strong leadership to kitchen team and fostered the development of a team environment

LSG/SKYCHEF -JFK AIRPORT

Cafeteria Chef | 2014

• Devised a diverse menu so as to offer a strong selection of items for all patron diets and preferences
• Prepared and delivered meals for over 450 staff members with precision and care

ALPHA FLIGHT SERVICES-JFK AIRPORT

Sous Chef | 1991-1996

• Directed 22 staff members; included training of cooks, kitchen staff and specialists
• Oversaw the creation, cooking, portioning and assembling of a diverse kitchen menu; prepared and delivered meals to airlines in a timely manner
• Ordered and maintained inventory of kitchen materials
• Enforced all food handling policies, procedures and sanitation standards
• Tested prototypes of new equipment and proposed amendments to existing or new policies

Education

Graduate, Culinary Arts and Gastronomy, Chantilly Culinary Arts and Gastronomy School

Yyyyyy x. yyyyyy

164 Hillside Ave. Ste. 12K | Xxxxxx, XXXXXX xxxxxx xxx-xxx-xxxx | abc@xyz.com

March 16, 2018

Hiring Agent Name

Title

Compaxxxxxx Name

Address

City/State/Zip Code

Dear [Hiring Agent Name],

I am currently seeking a challenging career opportunity in a (INSERT TITLE OF TARGET POSITION) capacity and am submitting my resume for your review. In advance, thank you for your time and consideration. As demonstrated in the accompaxxxxxxing resume, my professional qualifications include the following accomplishments:

• In my most recent role as a Production Chef for Flying Food/Servair with JFK Airport in Xxxxxx, I effectively managed 52 hot kitchen employees including five direct reports. I supervised daily operations including the scheduling of labor control. I coordinated overall production and presentation and ensured adherence to quality standards. I also facilitated 31 major international airline menu changes; as a part of this, I developed menus that included standardized production to ensure consistent delivery.

• While serving as a Head Chef for Flying Food, I supervised 43 hot kitchen employees and oversaw general daily kitchen operations including scheduling and labor control. I efficiently coordinated overall production and presentation of food while always maintaining the highest level of quality standards. I regularly updated kitchen inventories including the ordering of raw ingredients and supplies. In my role, I was responsible for 27 major international airline menu changes; I devised menus that included standardized production to ensure consistent delivery of quality products. I also provided strong leadership to kitchen team and fostered the development of a team environment. Throughout my tenure with the compaxxxxxx, I maintained consistent, high levels of both employee and customer satisfaction.

• During my tenure as a Sous Chef with Alpha Flight Services at JFK Airport, I directed 22 staff members; this included training of cooks, kitchen staff and specialists. I oversaw the creation, cooking, portioning and assembling of a diverse kitchen menu; this included preparing and delivering meals to airlines in a timely manner. I ordered and maintained inventory of kitchen materials and strictly enforced all food handling policies, procedures and sanitation standards. Furthermore, I tested equipment prototypes and proposed policy amendments.

As an employee, you will find me to be a driven team player committed to supporting you in achieving your objectives through superior performance. I am confident that I could be a valuable asset to your organization, and look forward to interviewing with you in the near future.

Sincerely,

Yyyyyy x. yyyyyy

Enc. Resume