Culinary Supervisor Resume

CULINARY EXCELLENCE

Efficient and people-oriented assistant restaurant Manager with ServSafe certificate. Won first place in the Summer 2004 Cookout out of 48 cooking stations and ranked third in Gastro at an international culinary competition. Proficient in Word, PowerPoint, Excel, and QuickBooks. Willing to relocate.

EDUCATION

Associate of Arts in Hotel Management, 20xx
XYZ University, Miami, FL
Relevant Course Work: Accounting, Cost Control, Advanced Composition and Communication, Hospitality Human Resource and Diversity Leadership, Food Service Operations

Bachelor of Arts in Culinary Arts, 20xx
XYZ Institute of Culinary Arts, Miami, FL
Relevant Course Work: Cost Control, Ordering and Processing, Preparation and Servicing of Foods

* Won third place in Gastro at an international culinary competition in 20xx.

CULINARY SUCCESS

ABC RESORT, Miami, FL, 20xx – Present
Culinary Supervisor

Control kitchen and catering operations along with specialty food production through a staff of ten. Oversee the Fireside, a boutique restaurant offering Northwest seafood meals with a European flair, serving lower volume with higher-priced meals. Develop, schedule, and deliver innovative and exciting cooking classes. Focus on selecting top-quality food products and ingredients.

* Earned recognition from the prestigious Condé Nast Traveler magazine, ranking #1 for food and beverage on the best hotels in the state list. Attracted celebrities, dignitaries, and the Governor.

* Controlled costs and maintained inventory by strategically designing specialty menu items to reduce food products that were overstocked.

* Managed large and small-scale catered events, including weddings, small groups, meetings, and retreats. Catered a six-course Valentine’s Day celebration dinner event with 150 attendees.

BCD HOTEL, BCD RESTAURANT, Miami, FL, 20xx – 20xx
Culinary Supervisor

Supervised up to ten employees. Ordered produce on a daily basis and maintained stock, rotating produce and dry goods to ensure the highest quality of food. Developed the special of the day and checked stations for freshness and quality. Handled customer complaints, resolving issues on the spot. Organized wedding receptions for up to 150 guests.

* Won first place out of 48 cooking stations in the Summer 20xx Cookout.

* Led the team to win eight hours of paid time off for serving the most plates at the American Culinary Federation Banquet.

PARTICIPATION IN SPECIAL CULINARY EVENTS

Miami Red Ball, 20xx / Chefs of Miami, 20xx / Book and the Cook, 20xx / Golden Toque Awards, 20xx

Thanksgiving Dinner for the Homeless, 20xx / Distinguished Visiting Chef Ceremony, 20xx

Operation Stand Down Veteran Assistance, 20xx

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