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Professional Summary

Strong willed team player looking to continue a career in culinary. Possesses direct skills in baking, icing, decorating cakes, recipe creation, serving customers, and shrink control.

Work History
01/2016 to 01/2017
Pastry Chef La Tulipe Desserts Mount Kisco, NY
  • Managed in-store, pick-up orders and catering needs.
  • Personalized creations for holidays, weddings, graduations and personal events.
  • Created unique daily specials to drive business growth.
  • Cycled menus to keep offerings fresh and interesting for customers.
  • Produced up to 100 pastries, cakes, breads and other desserts each day.
  • Worked closely with the chef to provide tasty options for guests with food allergies or intolerances.
Education
2016
Associate of Arts: Certification of International Baking and Pastry
Lincoln Culinary Institute - Hartford, CT
  • Graduated with honors
  • Directly experienced the techniques needed to become a dynamic, modern, pastry chef
  • Ability to pertain to high-caliber, fast track instruction
2014
High School Diploma
Carmel High School - Carmel, NY
Skills

Strong communication skills
Ability to read and follow recipes

Excellent organizational skills

Ability to follow strict health and safety standards



Good hand-eye coordination

Proven ability to meet strict deadlines

Ability to maintain a neat and clean appearance

Certifications

(2016) National Restaurant Association - ServSafe

This resume is created in 7 minutes.
Professional Summary
Accomplished Supervisor with 7 years of experience in a hospitality environment. Areas of expertise include recruitment, training and people and kitchen management , problem solving, customer service.
Skills
  • Creative problem solver
  • Exceptional communication skills
  • Quick learner
  • Strong client relations
  • Training development aptitude
  • intermediate computer skills
  • Employee relations
  • Active listening skills
  • Motivated team player
  • Natural leader
  • Fluent in English
  • Skilled problem solver
  • Customer-oriented
Work History
06/2013 to Current
Chef de Partie Pullman Hotel Auckland
  • Assist with the implementation and maintenance of programs to ensure high standards of cleanliness and organization within the kitchen and related outlets.
  • Participate in scheduled training and development programs provided by the hotel to improve self and department standards and attend departmental meetings as required.
  • Follow hotel procedures with respect to grooming, performance and conduct standards, occupational health and safety, emergency procedures and all other hotel policies and procedures as detailed in the employee handbook.
  •  Assist with the implementation and maintenance of programs to ensure high Safety Committee representative.
  • Measure guest feedback and ensure that value for money is maintained and seek opportunities for improvement.
  • Ensure all food safety policies and Logs are adhered too and completed daily.
  • Display and live the hotel values in all interactions with colleagues, internal and external relationships and external partners.
  • Worked directly with Chef de Cuisine to achieve the monthly food cost.
  • Provided an elevated customer experience to generate a loyal clientele.
  • Assisted customers with food selection, inquiries and order customization requests.
  • Ensured superior customer experience by addressing customer concerns, demonstrating empathy and resolving problems on the spot.
  • Maintained cleanliness and presentation of stock room and production floor.
  • Organized store merchandise racks by size, style and color to promote visually appealing environment.
  • Built long-term customer relationships and advised customers on purchases and promotions.
10/2010 to 04/2013
Commis chef Outrigger on the Beach Resort
  • Work as a commis chef at the fine dining restaurant (Award winning 2007 restaurant -AON Excellence Awards).
  • Doing wedding and group event menus/ cooking and preparation.
  • Lead the team in the absence of Demi- chef de partie
  • Guide the service and the flow the orders during service.
  • Assist in menu planning for festive and new menus.
  • Recipient of multiple positive reviews acknowledging dedication to excellent customer service.
  • Managed wide variety of customer service and administrative tasks to resolve customer issues quickly and efficiently.
  • Investigated and resolved customer inquiries and complaints in a timely and empathetic manner.
Education
2009
Certificate in Hospitality 0perations I & II:
Fiji Institute of Technology - Suva
2007
Form 7:
Balata High School - Fiji islands
Accomplishments
  • Customer Service -
    Consistently received positive feedback from guests and created repeat business by developing long-term relationships with customers. Handled guest complaints, maintaining a positive dining experience for all rest.
  • Management training in Leadership- In process
  • Customer Follow-up -
    Ensured that customers were satisfied with service and quality of food.
  • Results-oriented Supervisor focused on controlling costs, and inventory
  • Skilled in training staff
  • 7 Years experience as a Chef
This resume is created in 7 minutes.
Summary
Passionate and motivated chef with over 10 years experience looking to find meaningful and rewarding employment in fine dining.
Skills
  • Extensive from scratch background
  • Proficient in farm to table sourcing 
  • Excellent knife skills
  • Very reliable
  • Experienced in many different styles of kitchens
Experience
10/2010 to 03/2013
Sous Chef Jacs Dining and Tap House Madison, WI Promoted to sous chef at 21 years old I oversaw the daily kitchen operations of a very busy french bistro.  Casual fine dining including daily seafood specials, jacs was nominated for multiple "best of madison" awards while under my supervision, including best brunch and best "mediterranean" cuisine for 2 straight years.
03/2015 to 01/2016
chef de cuisine Freddy Valentines Public House Spring Green, WI Managed dinner staff and oversaw execution of multiple nightly specials sourced mostly within a 50 miles radius.  Was also tasked with preparing the kitchen for an extensive from scratch menu on a nightly basis, usually having at least 8 others under my supervision.
09/2016 to Current
Executive Sous Chef Driftless Cafe Viroqua, WI Oversee daily operations of one of the best fine dining farm to table kitchens in the midwest.  This includes sourcing local product from farmers while educating employees and customers about the food we serve along with telling the story of where it came from.  With a dinner menu that is changed every night I am continuously pushed to adapt and learn different techniques and styles.  Farm to table in Wisconsin requires a strong preservation program that includes fermentation, pickling, and canning in order to provide local product through winters.  Due to the lack of experienced employees in the area educating and guiding very young cooks / chefs is paramount to the success of the restaurant.
Education and Training
High School Diploma Kickapoo High School Viola, WI, United States
Activities and Honors
Serve Safe Certified
Sous Chef of a James Beard nominated kitchen
Part of multiple award nominated kitchens

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Professional Summary
Restaurant/Healthcare professional with eight years in FOH and BOH operations. Customer service and food handling expertise. Skilled at labor management and team development. Looking to further increase my skill set and grow with a new company.
Skills
7 yrs Executive Chef Experience P&L Management Skills Extensive labor and food cost management skills Proficient in the behavioral based interviewing ServSafe Certified process
Work History
Executive Chef, 06/2016 to 07/2017
Sodexo Quality of Life Services - Sts. Mary & Elizabeth Hospital
  • Stephen Auer, Director of Food and Nutrition CJ Gabrielson, Executive Chef J Alexander's Restaurant Jimmy Grider, Director of Food and Nutrition .
Merchandising Manager, 01/2016 to 06/2016
Gordon Foodservice
  • Managed 40K+ in inventory Handled hiring, training and development of 50+ employees Oversaw all product displays and new product entries.
Assistant General Manager/ Executive Chef, 01/2015 to 01/2016
  • Manage the P&L.
  • Oversee 80+ personnel Menu Planning and Development Organize and execute catering events.
Executive Chef, 01/2010 to 01/2015
J ALEXANDERS CORPORATION
  • Manage food preparation
  • Oversee 50+ personnel
  • Maintain food and labor cost
  • Handle all purchasing
  • Ensure quality of food.
Education
Associate of Applied Science: Culinary Arts Food Service Management and Restaurant Management, 2010
Sinclair Community College - Dayton, OH
Culinary Arts Food Service Management and Restaurant Management