Hotel Executive Chef Resume

Posted in Chef Resume Examples

Willie Stocks

1449 Hardman Road

Brattleboro, VT 5301



Job Objective To obtain employment as a Hotel Executive Chef.

Highlights of Qualifications:

  • Wide experience in cooking and food management in luxury hotels
  • Deep knowledge of existing trends and techniques in culinary for fine dining
  • Profound knowledge of cooking techniques in Food and beverages
  • Familiarity with rules and regulations stated by health department
  • Thorough understanding about liquor related laws and regulations
  • Proficient in using food ingredients through appropriate cooking procedure following standard recipes
  • Ability to monitor large kitchen staff and attain goals within assigned time
  • Ability to organize and conduct meeting and give menu briefing
  • Ability to uphold effective communication amongst line staff and Director
  • Ability to create upscale and innovative recipes and menus

Professional Experience:

Hotel Executive Chef

Highgate Hotels, Brattleboro, VT

August 2007 – Present

  • Supervised food production procedures at every stage.
  • Ensured quality and taste consistency in all food items mentioned in menu.
  • Maintained smooth cooking and service operations and maximized productivity keeping desired quality.
  • Anticipated food pricing, consumption and purchase of raw materials.
  • Developed menus by meticulously selective and creating recipes.
  • Developed and implemented standards established for kitchen .
  • Ensured clean, sanitized kitchen in adherence with health laws stated by local, state, federal and OSHA.
  • Supervised complete kitchen operations in alliance with other Departments.

Hotel Executive Chef

Millenium Hotels, Brattleboro, VT

May 2004 – July 2007

  • Updated immediate manager on all issues seeking his/her notice.
  • Coordinated and supervised every aspect in kitchen in regard to loss prevention.
  • Wrote and submitted mandatory reports as required on time.
  • Supervised food preparation and presentation in terms of quality.
  • Monitored routine kitchen operations meticulously including cooking workstations.
  • Responded to complaints given by guests efficiently and effectively.
  • Ensured at all Hotel’s outlets SOP was complied thoroughly.


Bachelor’s Degree in Hospitality Management

Northern State University, Aberdeen, SD

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