Chef resume examples

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Skillful Chef resume

ANTHONY POLANCO
Summary

Line Cook turned Sous Chef with 8+ years of experience in both Boutique Hotel and restaurant culinary environments. Skilled in preparing large volumes of food with both grace and efficiency. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.

Skills
  • Strong butchery skills
  • Kitchen staff management and scheduling
  • Portion and cost control
  • Purchasing and Inventory control
  • Well-tuned palette
  • Banquets and catering
Experience
Sous Chef Aug 2017 to Current
Pacifica Hotels Marina Del Rey, CA
  • Worked with vendors to locate optimal recipe ingredients at cost-effective rates
  • Directed staff in the restaurant kitchen as well as in the field when completing catering jobs
  • Adjusted seasonal plans to source local ingredients and aligned special dishes with area events
  • Supervised all kitchen food preparation while operating in demanding, high-volume environment
Chef De Cuisine May 2017 to Aug 2017
Whiskey Red's Marina Del Rey, CA
  • Reduced food costs from 37% to 31% in two months by closely examining purchasing needs and buying through approved suppliers.
  • Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving
  • Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.
Sous Chef Mar 2011 to May 2017
The Malibu Beach Inn Boutique Hotel & Restaurant Malibu, CA
  • Responsible for all kitchen operations such as banquet events, buffet lines, room service and hotel restaurant
  • Multitasked between Food prep, Grill, and Expo to support changing needs of both a hotel & restaurant kitchen
  • Checked in deliveries and signed off on products received
Line Cook Jan 2010 to Jun 2011
La Fonda on Wilshire Los Angeles, CA
  • Oversaw saute and grill station
  • Expediter when Chef left kitchen
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports
Certifications
  •  ServSafe Food Protection Manager Certification valid through 10/23/2019
Education
Associate of Arts, Le Cordon Bleu 2009 California School of Culinary Arts Pasadena, CA
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Job-winning Chef resume

Angela Satullo
Professional Summary

Professional cook with over ten years in the hospitality industry. Team oriented skilled in steady food flows to ensure consistency and quality . Good work ethic, hardworking with two years sous chef experience . Handles tasks with accuracy and efficiency.

Skills
  • Strong attention to safe food handling procedures
  • Hospitality and service industry background
  • Report writing
  • Strong verbal communication
  • Self-motivated
Work History
Line Cook/Sous Chef 09/2015 to 07/2018
Hofbräuhaus Cleveland Cleveland, Ohio, United States
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
  • Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
  • Led shifts while personally preparing food items and executing requests based on required specifications.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
  • Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
  • Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
  • Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
  • Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
  • Practiced safe food handling procedures at all times.
  • Promptly reported any maintenance and repair issues to Executive Chef.
Cook/prep 08/2018 to 11/2018
Bull And Bird Steakhouse Chargrin Falls, Ohio
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
Line Cook 08/2018 to Current
Next Door Eatery Beachwood, Ohio
  • Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Performed waste management duties by ensuring that trash was properly and safely disposed of.
  • Checked each food item to ensure that it was fresh and provided feedback to kitchen supervisor in cases where freshness was an issue.
  • Reduced food costs by [Number] percent by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Handled portion control activities according to specified instructions provided by the chef.
Cook/supervisior 10/2013 to 09/2015
TGI Fridays Brooklyn , Ohio
  • Properly sanitized counters and utensils had been used in the preparation of raw meat, poultry, fish and eggs.
  • Interacted with kitchen employees and answered questions regarding meals.
  • Followed the "first in, first out" rule with all food, ensuring that outdated items were properly disposed of.
  • Inspected the freezer and refrigerator daily to check that they were kept at the proper temperatures.
  • Ensured the kitchen, utensils and storeroom were kept meticulously clean.
  • Wiped down kitchen surfaces with fresh cloths, hot water and company-approved cleaning products to prevent food borne illness.
  • Inspected, pulled and stacked cleaned items and sent soiled items back for re-scrubbing and re-washing.
Cook/cashier 11/2012 to 12/2013
Gustitis Italian Grill Rocky River, OH
  • Processed credit cards, checks, gift cards and coupons.
  • Packaged and labeled products.
  • Kept cases and shelves clean and well stocked.
  • Assisted with guest inquiries, take-out orders and restaurant cleanliness.
Cook 03/2011 to 11/2012
Tommy's Place Rocky River, OH
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
  • Verified freshness of products upon delivery.
  • Practiced safe food handling procedures at all times.
Cook /supervisor 02/2003 to 12/2006
Characters Sports Bar And Grill Parma , Ohio
  • Controlled food costs and managed inventory.
  • Monitored food preparation, production and plating for quality control.
  • Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
  • Monitored temperature of cases, shelves and storage areas and reported failures to the manager.
  • Followed checklists for shift start and end to help with smooth transitions.
  • Kept kitchen areas clean and free of debris and water.
  • Packaged and labeled products.
  • Inventoried and restocked items throughout day.
Cook 08/2000 to 12/2002
Max And Ermas Westlake , Ohio
  • Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Verified freshness of products upon delivery.
  • Practiced safe food handling procedures at all times.
Education
GED 1999 James Ford Rhodes - 5100 Biddulph Road
References

Craig Wilson (216) 801-0238

Sheldon Stevens (216) 205-5883

Kyle Racy (216) 409-3163

Kim Bedient (216) 324-1539

Chef Norbert Pessiert (216) 682-6199

Courtney Moreno (440) 781-4417

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Top Chef skills

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Experienced Chef resume

AnnmarieRyan43 Barbara LaneWoodbury06798203-448-7289Ryananne25@gmail.comCT
Professional Summary

Life long learner who enjoys working as part of a team, with a background in education, project management and restaurant industry. Well versed in client relations, budget planning, communication, and management.

Work History
Gyre9/Forge - Project Manager Oxford, CT 01/2018 - Current
  • Overseeing and organizing all design and engineering projects
  • Communicated with clients throughout the project to establish and achieve project goals
  • Resourcing and working with vendors to meet timeline and budget constraints of project
  • Closely collaborated with staff to efficiently achieve project goals in a timely manner
  • Working with testing agencies (UL, TUV, and FDA) to ensure proper documentation was in place for required certifications
Loft - Temporary Sales Lead Southbury, CT 09/2017 - 01/2018
  • Covered maternity leave
  • Helped management maintain a client driven focus for staff while reaching conversion and credit goals
  • Counted cash drawers and made bank deposits
  • Assigned employees to specific duties to best meet the needs of the store
  • Trained and developed new associates on POS system and key sales tactics
  • Generated repeat business through exceptional customer service
Loft - Sale Associate Southbury, CT 08/2016 - 01/2018
Newtown Middle School - Health Educator Newtown, CT 08/2006 - 04/2013
  • Instructed more than 900 middle school students every year through lectures, discussions, group activities and demonstrations
  • Researched, developed and implemented a relevant and updated curriculum
  • Writing and maintaining yearly budget
  • Setting and achieving yearly student goals in writing and reading comprehension
  • Modified the general education curriculum for special-needs students based upon student's needs and IEPs
  • Established positive rapport with all students and parents through home calls, emails and the Parent Teacher nights
The Inn at Newtown - Sous Chef Newtown, CT 03/2000 - 05/2002
  • Collaborated with Chef to achieve staffing and food budgets
  • Worked with vendors
  • Assumed ownership over team productivity and managed work flow to meet or exceed quality service goals
  • Fostered an environment which encouraged continual process improvements
  • Developed highly empathetic client relationships and earned a reputation for exceeding service standard goals
The Inn at Newtown - Banquet Manager Newtown, CT 10/1999 - 03/2000
  • Developing/Managing all catering events within restaurant
  • Promptly responded to inquiries and requests from prospective customers
  • Managing and training floor staff
  • Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties
The Mary Hawley Inn - Manager Newtown, CT 11/1997 - 10/1999
  • Was responsible for purchasing and billing for both food and beverage departments
  • Prepared and executed weekly payroll for 20 employees
  • Organized special events in the restaurant, including receptions, promotions and corporate luncheons
  • Carefully interviewed, selected, trained and supervised staff
  • Led and directed team members on effective methods, operations and procedures
  • Interacted positively with customers while promoting Inn facilities and services
Skills

Time-Management

Self Motivated

Organization

Coordination

Cooperation

Optimism
Trouble Shooting

Social Perceptiveness

Active Learner

Conducting Research

Training /Mentoring Staff

Empathy

Client Retention

Computer Skills
  • Microsoft Outlook
  • Microsoft Excel
  • Microsoft PowerPoint
  • Google Sheets
  • Google Drive
  • Drop Box
  • Liquid Planner
  • Good Day
  • GoToMeeting
Education
Western Connecticut State University Danbury, CT Bachelor of Science: Health Education

K12 Certification
Honors: magna cum laude
2005 IHHS Award Recipient

Culinary Institute of America Associate of Science: Occupational Studies in Culinary Arts

Honors: magna cum laude

Accomplishments
  • Voted Teacher of the Year 2009 Newtown Middle School
  • Member of Technology Committee Newtown Middle School
  • Collaborated to development Newtown Middle School Wireless Technology Use Policy
  • Spearheaded and found funding for after-school programs which included: Running Club, Cooking Club and a DeStress program
  • Mentoring students
  • Awarded Outstanding Future Professional Award by CTAPHERD (2005)
  • Volunteered with Red Cross in Texas for Rita/Katrina relief
  • Volunteered with HOMES INC Neon, Kentucky Summer 2005.
Hobbies
  • Designing and growing a cut flower garden
  • Studying painting with watercolors
  • Reading, reading, reading
  • Hiking
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