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Professional Summary

Forward thinking and ambitious Executive Chef expertly trained in classic French cuisine at The French Culinary Institute along with a Bachelor of Arts degree from Gordon College. Experienced in all facets of the restaurant business along with catering both public and private, large scale stadium events, pop up food stands, artist hospitality and menu creation.

Bachelor of Arts: History 2010 Gordon College Wenham, MA, United States
Culinary Arts 2002 French Culinary Institute Manhattan, NY, United States
Skill Highlights
  • Well-tuned palette
  • Focus on portion and cost control
  • Inventory management familiarity
  • High volume production capability
  • Featured articles and reviews in Village Voice,, Gothamist, and Buzzfeed
  • Menu design and dish creation
  • Well versed in multiple cuisines
  • Cutting edge plating techniques
Core Accomplishments
  • Built entire restaurant and concessions plan for Kitchen 21 / Ford Amphitheater from scratch. Successfully ran and operated for past 2 years.
  • Successfully ran the luxury suites level and ownership boxes at Yankee Stadium while also operating as Executive Chef of a full time restaurant in Brooklyn, New York. 
  • Personally over saw and independently operated large scale catering events for outdoor music festivals such as Dirty Bird BBQ, StageONE, and Mysteryland. 
Professional Experience
Executive Chef 04/2017 to Current Legends Hospitality @ Kitchen 21/Ford Amphitheater Coney Island, NY
  • Ran every aspect of Kitchen operations for the 300+ seat restaurant as well as the concessions for the 5000 seat amphitheater; Staffing, Scheduling, Health Dept, Purchasing, Inventory, Kitchen Design, Staff Management, Quality Control
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Handled all artists food riders and hospitality.
  • Managed kitchen staff team of 50+ and assigned various stages of food production.
  • For Amphitheater, adjusted staffing to correspond with ticket sales for every event.
  • Executed large scale catering events such as weddings, bar mitvahs, and high end corporate events.
Catering Chef 03/2016 to 02/2017 House of Yes Brooklyn, NY
  • Expertly estimated outside staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.
  • Executed all in house catering events from weddings to large scale BBQ events.
  • Handled all ordering and kept detailed inventory for separate catering food costing. 
Executive Chef 04/2014 to 03/2016 Verboten Brooklyn, NY
  • Ran every aspect of the kitchen from staffing, purchasing, scheduling, food costing, and catering proposals.
  • Concepts and design of catering menus, dinner menus, and brunch menus. 
  • Consistently produced exceptional menu and specialty items that regularly garnered diners' praise.
  • Handled all artists food riders and hospitality.
  • Executed large scale catering events such as weddings, music festivals, and high end corporate events.
Sous Chef 01/2013 to 04/2017 Legends Hospitality @Yankee Stadium Bronx, NY
  • Wrote menus for suites seasonally, and for Legends Club and Audi Club daily.
  • Effectively managed and assisted kitchen staff in producing food for banquets, catered events, member dining areas, luxury suites, as well as over seeing food production for Yankee ownership.
  • Handled all ordering for suites, ownership, and catering events.
  • Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
Executive Chef 02/2010 to 11/2012 Z Hotel Long Island City, NY
  • Promoted from Sous Chef to Executive Chef after only 3 months of employment. 
  • Ran every aspect of the kitchen from staffing, purchasing, scheduling, food costing, and catering proposals.
  • Revamped menu and designed daily specials.
  • Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
Executive Chef / Owner 04/2007 to Current A Whole Different Beast Massapequa, NY
  • Owner operator and Executive Chef of a private catering company.
  • Specializing in outdoor BBQ events.
  • Featuring whole roasted pigs, smoked ribs and brisket, rotisserie chickens, and in house dry aged prime beef.
This resume is created in 7 minutes.

Experienced service professional seeking entry level position that will inspire growth, while allowing education to develop.

  • Safety-oriented
  • Clear communicator
  • Organized
  • Proficient multi-tasker
  • Initiative to work independently
  • Strategic thinker
Maintainence Tech 03/2015 - 06/2015 Armaly London, Ohio
  • Preventative maintenance
  • Troubleshooting and repairing process equipment
  • Motor control circuitry
  • Installation of new equipment
  • Quality Control
E&I Technician 09/2011 - 05/2014 Cargill Corn Milling Facility Dayton, OH
  • Troubleshooting and maintenance of process equipment and instrumentation
  • Assist in assuring efficiency of operation of equipment, quality of product, and safety of all personnel
  • Performed quality checks on raw materials, intermediate process streams, and finished products, while using a variety of laboratory equipment
Gourmet Chef / Catering Chef 04/2011 - 09/2011 Current Cuisine Yellow Springs , OH
  • Checked the quantity and quality of received products
  • Managed kitchen operations for high grossing, fast-paced fair concession kitchen.
  • Developed variety of menu items catering to customers with food allergies and diet restrictions such as gluten-free and vegan items.
  • Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food
Line Cook / Catering Prep 10/2008 - 04/2011 Sodexo Springfield , OH
  • Placed food servings on plates and trays according to orders or instructions
  • Planned and prepared food for parties, holiday meals, luncheons, special functions, and other social events
  • Prepared a variety of foods according to customers' orders or supervisors' instructions
  • Prepared dishes following recipe or verbal instructions
2006 High School Diploma: Springfield North - General Education Springfield , OH, United States
2006 High School Diploma: Clark County JVS - CTP Engineering Springfield , OH, United States
2017 Certification/Associate: Sinclair Community College - Industrial Maintenance Technician Springfield , OH, United States
  • 30 hour OSHA training
  • Industrial Safety Training
  • Conduit Bending and Installation
  • 24VDC-480VAC Motor Circuit and Controls
  • Automated systems troubleshooting
  • Forklift/Bobcat/AWP Industrial experience
This resume is created in 7 minutes.
Professional Summary
Dedicated, passionate food service professional with experience in multiple aspects of the food service industry. Highly skilled in regional management, culinary arts, special events, staff development and customer relations.
Core Proficiencies
  • Restaurants/Institutions/Hotel
  • Corporate Cafeteria
  • Fine Dining/Catering/Banquet
  • Customer/Community Relations
  • HACCP/Food Protection



  • Manager/Chef/Event Planner
  • Budget/Cost Control
  • Inventory/loss prevention
  • Interview/Staff Development
  • Menu/Event Planning



Work History
Food Service Manager (Regional), 12/2007 to Current
SUS/Palladia Inc. Bronx, NY
  • Directly supervised six institutional kitchens
  • Managed multiple budget lines exceeding $2 million annually
  • Generated monthly inventory and budget reports
  • Hired, trained, evaluated and scheduled all kitchen staff
  • Established kitchen safety policies and procedures
  • Developed staff training curriculum (Sanitation & microbiology)
  • Created seasonal menus for all sites
  • Supervised production of 600,000 meals annually
  • Ordered food and supplies utilizing computerized systems
  • Personally prepared upscale meals for special events
  • Obtained Health Dept operating certificates for all sites
  • Worked directly with clientele, upper management, HR and community organizations
Executive Catering Chef, 05/2014 to Current
A La Carte Svc Clinton, NJ
  • Planned and executed culinary offerings for weddings, exclusive parties, food and wine pairings and corporate events
  • Prepared hot and cold hors d'oeuvres for passed and stationary service
  • Prepared upscale entrees for hot buffets
  • Choreographed line set up to ensure effective flow
  • Manned action stations at tastings and events interacting with guest
  • Utilized non kitchen rooms and mobile prep stations
  • Minimized raw material and food waste
  • Presented food attractively while controlling food cost
  • Assisted in training, and mentoring of boh and foh staff
  • Coordinated with event host
Executive Chef, 06/2003 to 11/2007
Skyes Restaurant and Entertainment Complex Asbury Park, N.J.
  • Managed all back of house operations
  • Created menus, purchased food and beverage
  • Negotiated with fisherman and farmers markets
  • Supervised line and prep cooks
  • Prepared casual and bar meals in a fast paced setting
  • Execution of off premise banquets, catered events and beach parties
  • Revenue bank deposits


Sous Chef, 02/2000 to 04/2003
Home Box Office New York City, NY
  • Prepared fine dining meals in executive dining room for company executives and entertainment figures
  • Garde Manger for catering dept and employee caeteria
  • Cook to order sautee station
  • Breakfast and lunch grill
  • Prepared soups, sauces, meats, pastas, and vegetables for hot buffet
  • Deli station/salad bar
  • Revenue bank deposits

Serve Safe Food Protection Manager Certification #1

NYCDOH Food Protection Certification #07-15791

Microsoft Outlook, Excel, Word

Bellwether purchase, requisition and inventory software

Abila, MIP accounting software

This resume is created in 7 minutes.

High energy, outgoing server with a dedication to positive guest relations desires a position as a server or hostess in a fast-paced restaurant or bar. High volume dining, customer service and cash handling background.

04/2014 - 07/2014
California Sandwiches Mississauga Catering Chef
  • Worked as a Catering Chef taking orders for catering jobs.
  • Prepared food as well as taking them to their destination and presenting it.
06/2013 - 01/2014
Montfort's Mediterranean Cuisine Mississauga
  • Served as a hostess, greeting and seating customers.
  • Served food and drinks (non- and alcoholic) to customers.
  • Stocked, cleaned, and filled the bar.
  • Tended to the bar, as well as handled the cash register.
  • Also cleaned and removed dishes from tables.
  • More often than not, these tasks were performed simultaneously.
Smart Serve Training Program
St. Francis Xavier Secondary School

50 Bristol Rd. W, Mississauga

cash register, presenting, tables