Grill Chef Resume

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Willie Adames

332 Jacobs Street

Pittsburgh, PA 15206

(555)-555-5555

[email]

Job Objective To obtain the position of Grill Chef with your organization where my superior culinary knowledge and skills will be an asset.

Highlights of Qualifications:

  • Strong experience in kitchen management at superior dining restaurants
  • Profound knowledge of every feature of kitchen be it food taste, hygiene, cooking and even shutdowns
  • Huge knowledge of multi cuisine specialty food with international and local taste
  • Proficient in cooking and presenting grill food varieties
  • Operational knowledge of steamer, deep fryer, ovens, broilers, and grills
  • Familiarity with cuisine related practices, standards and principles
  • Skilled at food preparation using Teppanyaki grill
  • Ability to handle and work with meat
  • Ability to use efficiently all kitchen grill equipments

Professional Experience:

Grill Chef

Destination Hotels & Resorts, Pittsburgh, PA

August 2007 – Present

  • Supervised kitchen staff with aim to motivate them to work well and continue to stay with company.
  • Provided safe working environment in kitchen for all employees.
  • Planned, implemented, coordinated and supervised all stages of food production in hotel in effective and efficient manner.
  • Administered regular cleaning and maintenance of grill and other kitchen equipments.
  • Developed, suggested, practiced and supervised kitchen budget.
  • Analyzed, administered and controlled financial aspect of food and labor using different management systems.
  • Created and implemented food back-ups and menus in compliance with corporate guidelines to improve revenues as well as profits consistently.
  • Implemented changes in cooking techniques and varieties to allure business.

Grill Chef

Zermatt & Homestead Resorts, Pittsburgh, PA

May 2004 – July 2007

  • Provided assistance to monitor cooking workstations in regard to menus, production, presentation and staff.
  • Complied with given recipes, cooking techniques, menu selection and staff events to offer best possible guest experience.
  • Controlled food production to minimum spoilage and wastage.
  • Followed all cooking operation procedures and standards for food preparation.
  • Ensured cooking and storage area was maintained clean.
  • Administered cost control on food and labor expenses.
  • Trained, mentored and monitored food production stages to assure expenses were within allocated budget yet upholding quality of food.

Education

Bachelor’s Degree in Culinary Arts

Grove City College, Grove City, PA

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  • March 1, 2020Create Date
  • March 1, 2020Last Updated