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Online Resumes with "executive chef "
Executive Chef
Executive Chef/40 Years Experience/Formal French Training/International Cuisine
Eventually be a Chef-Owner
Tags for this Online Resume: Executive Chef, Executive SousChef
Executive Chef
Executive Chef
Executive Chef with extensive experience in Private Clubs and Fine Dining
I am an Executive Chef with over 40 years of experience in many facets of the Restaurant and Private Club Industry. I possess a proven track record of high quality cuisine, member/guest satisfaction and profitable operations. I am a great teacher and team builder who understands both the front and back of the house and their contributions to the overall success of an operation.
Executive Chef - Over 30 years Experience
Highly motivated and results-oriented, throughout my career I have distinguished myself by, among other things, my integrity, in-depth culinary-knowledge, outstanding team-building skills, and expertise in blending old trends (old school) with new trends (fusion). Moreover, I have set myself apart by minimizing all controllable costs. Driven by new challenges, my record shows I excel as a culinarian and can be counted on fo...
Tags for this Online Resume: Executive Chef Country Club, Resort Executive Chef, Corporate Executive Chef, Chef, Opening Executive Chef, Consultan Executive Chef
Executive Chef
Executive Chef - 15 years experience - Los Angeles
I am an Executive Chef with a varied career in the Restaurant and Hotel Industry. I have experience manageing a 4 star Hotel kitchen and it's staff by training, mentoring and empowering.
Executive Chef
Executive Chef , Florida
To further my culinary and management growth in an insparational and fulfilling work place
Tags for this Online Resume: Executive, Chef, Head chef, Hospitality , chef d' cuisine, Executive Chef
Chef, Philadelphia
Executive Chef-20 years experience-Fine Dining
I`m a professionally trained Chef who has over 30 years of experience in fine dining restaurants,country clubs,hotels and catering establishments.Expertise of cost controls in food and labor,team building,menu development and exceeding member/guest expectations