Job Overview

Chefs are employed by a variety of settings; from hospitals to hotels, they work everywhere. There are several different types of chefs including pastry, head and prep chefs alike. Depending on their individual position, 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 trendy resume formats and smartly select the one that you feel will complement your profile as a chef.

● Decide on a single layout and formatting then stick to it. Consistency of font style and size is crucial in making the resume easy to read.

● Chalk out some of your noteworthy accomplishments and decorate them with powerful adjectives and strong action words – write these statements in a separate section of same. Employers like to know your accomplishments since these speak of your potential as a chef.

As we know the 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


 CHEF

Committed to provide consistent, fresh, and delicious meals.

Courteous and respectful culinary professional with 5+ years’ extensive experience in menu development, food preparation and culinary staff management. Exceptional food preparation and staff supervision skills and ability to strengthen kitchen operations while maximizing patrons base. Well versed in handling food inventory and ordering supplies.

• Track record of upholding highest standards for kitchen cleanliness
• Serve Safe Certified – 2007
• Bilingual: English and Spanish


CULINARY EXCELLENCE

• 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

PROFESSIONAL EXPERIENCE

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
• Perform cleanliness and hygiene duties


EDUCATIONAL BACKGROUND
University of California – Los Angeles, CA                                                    2006
Bachelor of Arts in Food Management

ABC Culinary School – Los Angeles, CA                                                       2004
Associate in Applied Science, Culinary Arts

ADDITIONAL CAPABILITIES
• 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 PROFILE: 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.

CORE COMPETENCIES

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

SELECTED ACCOMPLISHMENTS
• Enhanced customer satisfaction level up till 60% by demonstrating fine culinary and management skills in the kitchen and dining area
• Created 3 signature main course dishes and a dessert that are on the menu till date
• Reduced order service time 30% through effective order synchronization and implementation of timely prep exercises at the main course work stations


CULINARY EXPERIENCE

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

• 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

MARRIOT HOTEL, Orlando, FL
Sous Chef, 3/2006 to 4/2009

• 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


EDUCATION
INSTITUTE OF CULINARY ARTS, Orlando, FL, 2006
B.A., Culinary Arts

AFFILIATIONS
Member: American Culinary Federation, 2014