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Sample Executive Resumes

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Sample Executive Resume

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James Jones

Objective

To seek a leadership position in the industry, where I can make a difference in increasing the operational efficiency utilizing my vast knowledge and experience of Nutrition, Restaurant, Management of food service, development and training.

Education

 

1996-1997 

University of New Haven, West Haven, CT

Bachelors in Business Management

 

1992-1995

University of New York

Santa, New York

Teaching Certificate

 

1991-1992

Culinary Institute of America

New Haven, CT

Fellowship Teaching

Pastry, Baking, and Food Production

Experience

2004–Present                Chef Instructor/Lecturer                 New York, NY

New York International University

School of Hospitality and Tourism Management

§  Responsible for course design, implementation of instruction and overall quality of courses, Basic and Advanced in Food Production, Nutrition Science and Food Tourism

§  Instructor to students in various courses emphasize Nutrition analysis, menu development, Sanitation, Purchasing and Cultural Diversity in Kitchen

§  Instructs, teaches and trains students in Management and Supervisory skills, including Food and Labor cost controls, Inventory control through proper use of Purchasing, Calculation of Food Cost, Costing of menu items.

 

2000–2002                    Chef Instructor                              New York, NY

Culinary Institute of America

§  Instructed and taught students in culinary theory and hands-on preparation.  Includes cooking techniques of soups, stocks, sauces vegetable, entrée from American and Continental Cuisine.

§  Developed the systems for food requisition in Purchasing and Production.

 

2000–2003                    Co-Owner/Chef Consultant            New York, NY

Sample Restaurant and Club

§  Designed a new American Restaurant concept in a School house, using the latest restaurant techniques in layout, equipment, menu controls.                                                            

 

1997- 2002                         Owner                                                  New York, NY

 Sample Restaurant                                                                           

§  Developed and designed restaurant and catering facilities from blueprints, including layout design, equipment and menus.

§  Designed food cost controlling system, using proper fore casting and purchase/price method.

 

 

 

 

1986-1989                                                                                        New York, NY

U.S. Army

§  Veteran of Vietnam War

§  34 medical Evac. Baker, Mess hall manager and Dietetics intern.

§  Trained managers attached to Martin Army Hospital.

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