The culinary field employs different professionals that work with one aim in mind – patron satisfaction. While the head chef may get all the credit for a well cooked and presented meal, it is actually the effort of many people who work diligently to put a meal together. The position of an assistant chef is one such role that contributes enormously to the success of any meal. People who work as assistant chefs possess great knowledge of cooking and putting dishes together; when this information in placed in a resume, it is vital to an employer’s decision to hire an assistant chef.

Duties of Assistant Chef 

Assistant chefs are responsible for ensuring that everything is ready for the head chef to start his work. This may include ensuring that cooking utensils are clean, vegetables and meats are chopped and that the work area is clean and sanitized. Assistant chefs also cook and prepare food and are responsible for placing food items in dishes in an aesthetic manner.


Assistant Chef Resume Sample


Daniel Murray

399 Beaver Pond Road ● Brookline, NH 55433 ● (009) 999-9999 ● dmurry @ email . com


Personable and effective culinary professional with 7+ years’ hands-on experience in assisting the Executive Chef in overseeing all kitchen operations and staffing procedures.

• Expert in cooking specialty food with a special focus on Mexican and Italian cuisines
• In depth knowledge of preparing food in accordance to recipes and menu items
• Hands on experience in ordering and using quality ingredients
• Well versed in timely preparation of food items and ensuring proper sanitation of work area and equipment
• Effective skills food and labor cost reduction techniques while maintaining quality standards

● Knives and small wares● Weights and measures● Health and safety
● Various cooking techniques● Slicing / cryovac machines● Sanitation procedures


Assistant Chef | Sur La Table, Brookline, NH | Jun 2006 – Present

• Oversee timely preparation of kitchen equipment and items
• Cook quality food in accordance to set recipes
• Ensure that prepared dishes are set aesthetically
• Monitor food costs and budgets
• Ensure that stored food is properly rotated and near expiry food items are discarded
• Maintain overall cleanliness and hygiene of the kitchen
• Manage and monitor over production and food waste in an appropriate manner
• Make sure that all equipment is serviced and maintained properly

• Implemented a successful inventory strategy which ensured that any near expiry or expired items are singled out in time for appropriate action
• Decreased overall food costs by implemented a bulk buying policy for non perishable goods

Culinary Apprentice | ABC Hospitality, Brookline, NH | Sep 2005 – Jun 2006

• Prepared raw items for cooking purposes
• Ensured that all vegetables, meats and fruit are cleaned and cut according to set instructions
• Cleaned kitchen counters and washed dishes
• Operated and maintained kitchen equipment
• Provided serving duties in the absence of serving staff

• Provided services as a server for a 13 hour shift without making errors
• Awarded Employee of the Month award following excellence in multitasking between the dining area and the kitchen

Brookline City College, Brookline, NH
Associate in Culinary Arts – 2005

• Leading and mentoring teams to provide excellence in customer services
• Handling a high volume environment with a great ability to work well under stress
• Professional appearance, attitude and demeanor