Position Overview

Chefs are employed by a variety of settings; from hospitals to hotels, they work everywhere. There are different types of chefs including pastry, head and prep chefs alike. Depending on their individual circumstances, a chef may perform menial tasks like chopping vegetables or ones with more responsibility such as overseeing kitchen operations.

Chef Resume Guidelines

● Don’t just randomly choose a standard template. Instead, go through various resume formats and smartly select the one that you feel will complement your profile.

● Consistency of font style and size is crucial in making the resume easy to read.

● Identify some of your noteworthy accomplishments and list them using powerful adjectives and strong action words. Employers like to know about your accomplishments since these speak of your potential as a chef.

As online ideas might be reproduced, it is strongly recommended that you make a tailored resume utilizing the following samples/templates.

See also:

➜ Chef Cover Letter Sample
➜ Chef Resume Objective Examples


Chef Resume Sample 1


Michael Keaton

67 McDonald Avenue ●  North Platte, NE 55343 ● (999) 909-9029 ● michael @ email . com


Committed to provide consistent, fresh, and delicious meals.

SUMMARY: Courteous and respectful culinary professional with 8+ years’ extensive experience in menu development, food preparation and culinary staff management. Exceptional food preparation skills and a track record of strengthening kitchen operations while maximizing patrons base. Well versed in handling food inventory and ordering supplies. A detail-oriented individual who upholds highest standards for kitchen cleanliness

• Bilingual: English and Spanish


• Awarded Chef of Chefs Award owing to extraordinary culinary services
• Introduced new standards of food presentation and delivery
• Maintained composure, politeness and professionalism in all work situations
• Collaborated efforts with the head chef at Hyatt to make a 20 feet pizza for the Guinness Records


Chef | Frugen, North Platte, NE                                             Sep 2009 – Present

• Run day-to-day operations of kitchen
• Develop menu and prepare a wide variety of foods
• Oversee and participate in food preparation and production
• Determine quantities to be cooked and servings to be served
• Keep food expenditure within budget
• Coach, teach and train kitchen staff
• Ensure that the kitchen staff is attired properly and in accordance with the restaurant’s guidelines
• Ensured proper sanitation standards

Assistant Sous Chef | Hyatt – Los Angeles, CA                        May 2007 – Sep 2009

• Assisted the executive chef with all areas of food production for 100 seat dining facility
• Prepared daily grilled food at poolside restaurant for 150+ guests
• Oversaw team of seven servers
• Planed, coordinated and implemented special events and holiday functions
• Performed cleanliness and hygiene duties in timely manner


Serve Safe Certified                                                                                          2007

ABC Culinary School – Los Angeles, CA                                                       2006
Associate in Applied Science, Culinary Arts

• Self-starter with positive attitude
• Flexible schedule
• Strong attention to hazard control points
• Exceptional ability to work with high volumes in a fast paced environment
• Capable of lifting and moving heavy products


Chef Resume Sample 2


560 Peach Tree Lane • Orlando, FL 89799
(006) 333-1111 • oliver @ email . com
 Oliver Frank

Performance Summary: Results-oriented, dedicated culinary professional serving at five star restaurants’ kitchens in capacity of chef for 5 years. Committed to maintain highest standards of culinary experience. Exceptional communication and staff management abilities. Demonstrated skills in effectively supervising various work stations for quality and hygiene assurance.


– Menu Setting– Order Synchronization– Customer Service
– Hygiene insurance– Hospitality training– Inventory Control
– Cost Management– Scheduling– Stock Management
– Quality Control– Recipe Amendments– Special Events Managemet


HYATT INT’L, Orlando, FL
Chef, 5/2009 to Present

• Enhance customer satisfaction level by 60% through demonstration of exceptional culinary skills
• Introduce 3 signature main course dishes and a dessert that are on the menu till date
• Manage all areas of kitchen and dining operations and ensure quality standards are being met
• Set daily specials and weekly menus based on guests feedback and preferences
• Monitor and ensure timely procurement of all pantry items including beverages
• Interact with guests to ascertain and cater for their dinning needs personally

Sous Chef, 3/2006 to 4/2009

• Reduced order service time 30% through effective order synchronization and implementation of timely prep exercises at the main course work stations
• Inspected the kitchen daily and maintained material inventory
• Ensured hygienic maintenance of all allotted work stations
• Supervised chefs and cooks regarding recipe multiplication and division to adjust quantity while maintaining the actual recipe flavors and proportions

B.A., Culinary Arts

Member: American Culinary Federation – Current