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Results-focused manager with over ten years of experience working and interning nationally and internationally in hospitality-focused establishments. Successful in building and motivating dynamic teams and cultivating a positive company culture. Offers new opportunity and enthusiasm to a company willing to train a career-changer from the ground up, either in non-kitchen/restaurant setting or entirely new career field.

  • Staff development
  • Continuous improvement
  • Leadership
  • Strong work ethic
  • Avid writing skills
  • Inventory control
  • Costing
  • Product Development
  • Customer Service
  • Organization
Madison and Rayne June 2014 to Current Manager
Chicago, Illinois
  • Supervising daily kitchen operations while training staff in efficiency and quality control
  • Continuously developing menu items for weekly rotation and creation of substantial recipe archive
  • Costing new recipes to insure responsible food budgeting
  • Preparing and organizing products for monthly photo shoots and testing sessions
  • Facilitating weekly inventory documentation for the whole company
  • Corresponding with new customers to provide quality assurance by welcoming input and critique
  • Insuring quality and excellent relationships with multiple vendors for weekly product delivery
Batali and Bastianich Hospitality Group Del Posto Ristorante February 2012 to May 2014 Front Waiter
New York, New York
  • Assisted the Captain with attentive table service and customer satisfaction
  • Addressed and solved customer complaints and tailored items to guests' necessities
  • Attended seminars in Italian food and wine to provide interested clientele an informative dining experience
  • Ordered and entered items via POS system
L'Ancienne Auberge February 1920 to December 2011 International Women Chefs and Restaurateurs Intern
  • Assisted the Chef de Cuisine with lunch and dinner service at the bistro and bed and breakfast
  • Obtained ingredients from nearby purveyors for preparation and production
The Grandview and Dutchess County Golf and Country Club May 2011 to August 2011 Seasonal Banquet Server
Poughkeepsie, New York
  • Performed server duties to coincide with scheduled wedding events
  • Maintained table cleanliness and fulfilled guest requests
  • Assembled banquet displays and layouts to client specifications
  • Managed and delegated server assistant duties in a team-like manner
Stanwich Country Club November 2009 to May 2010 Chef's Assistant
Greenwich, Connecticut
  • Prepared recipes to Head Chef's specifications for large banquet functions and dinner services
  • Utilized culinary skills from college to show line cooks and preparation cooks new techniques and tips
  • Maintained cleanliness and aesthetics of food displays and carving stations for guest satisfaction
  • Accommodated guests' orders to fulfill individual dietary specifications
Yellowstone National Park (Old Faithful) April 2009 to September 2009 Culinary Institute of America Extern
Yellowstone National Park, WY
  • Insured consistency of product and recipes to adhere to National Park Service Food Guidelines
  • Educated lower level staff members in culinary techniques when requested by Head Chefs/Managers
  • Prepared food prior to service and organized stations for ease of use during service hours
City of Maumee July 2008 to September 2008 Children's Summer Park and Recreation Supervisor
Maumee, Ohio
  • Oversaw 10-15 children in outdoor recreation programs while maintaining a safe environment  
  • Provided guidance and conflict resolution between children
  • Supervised off-premise field trip experiences to promote education and cultural experiences for the youth
Stone Oak Country Club September 2006 to February 2008 Chef Assistant
Holland, Ohio
  • Assisted the Head Chef and Sous Chef with catering events and dinner services for large-scale events
  • Interacted with guests during events to insure customer satisfaction in the food display areas
Education and Training
The Culinary Institute of America July 2011 Bachelor of Professional Studies: Culinary Arts Management Hyde Park, New York Culinary Arts Management
Owens Community College May 2007 Culinary Arts (Post-Secondary Enrollment Option) Ohio Culinary Arts (Phi Theta Kappa)
Lourdes College December 2007 Post-Secondary Enrollment Option Sylvania, Ohio National Deans List
Memberships and Experiences
Women Chefs and Restaurateurs member, 2008-2015
Maumee Valley Chefs' Association Junior Member (American Culinary Federation), 2005-2012
Restaurant Nora Organic Internship Winner (Georgetown, Washington D.C.), July 2010
Sabor Namaste Charter School Fundraiser booth volunteer, May 2017
4th Annual Helpings of Hope volunteer, November 2016
Franciscan Outreach Center weekly head chef volunteer, May 2015-September 2016
Green City Market Foundation Barbeque booth volunteer, July 2016
"Midsummer's Night on the Hudson" (Make a Wish Foundation) volunteer June 2011
Poughkeepsie Children's' Home volunteer, December 2010
Culinary Vegetable Institute (Annual Food and Wine event and cooking class chef assistant), 2006-2008
Maumee Valley Chef's Association Annual Scholarship Dinner student volunteer, 2005, 2006, 2007
Honors and Awards
  • George Mancy Memorial Scholarship, Northwest Ohio Restaurant Association, 2009
  • Cream of the Crop Scholarship, The Culinary Institute of Amercia, 2008
  • ECOLAB Foundation Scholarship, National Restaurant Association Educational Foundation, 2008
  • High Impact Leader Scholarship, The Culinary Institute of America, 2008
  • Higher Education Scholarship, J.M. Smucker Company, 2008
  • Horace and Letitia Newton Scholarship, Key Private Bank, 2008
  • Lucas County Farm Bureau Ray Cedoz Scholarship, Ohio Farm Bureau, 2008
  • Higher Education Scholarship, Maumee Chamber of Commerce, 2008
  • Peter Cameron Scholarship Award, James Beard Foundation, 2008
  • Valleybrook Arbor's Carleton E. Averill Sr. Scholarship Award, Gleaner Life Insurance, 2008
This resume is created in 7 minutes.
Being brought up in a family where hospitality was always present, equipped me with a lifetime passion for the craft. I make things seem possible in stressful times and my keyword to success is persistence. My self-motivation gives me the push, discipline keeps me focused and my interpersonal skills allow me to effectively communicate with different people and cultures. Being part of the Swiss Hotel Management School and numerous international brands allowed me to set benchmarks, travel and create perspective and awareness of the upcoming trends. What really excites me is the transformation of food into a new experience, something that challenges the status quo. 
Languages, Skills
  • Italian:Mother Tongue
  • English:Full professional proficiency 
  • Spanish:Professional working proficiency
  • French:Professional working proficiency


  • Microsoft Office 
  • Opera ​​
  • Guests Centred
  • ​Quick Learner
  • Innovative
  • Problem Solving 

  • Micros Fidelio
  • HotSOS 
07/2017 to 07/2018
Manager in Development F&B Hilton Fort Lauderdale Beach Resort Fort Lauderdale, FL
  • Opening & Closing Procedures 
  • Supervising the F&B Operation ( Restaurant, Bar, In Room Dining, Pool) 
  • Inventory Control
  • Pre-Screning Interviews
  • Ensuring Team Member Satisfaction 
  • Manager On Duty 
  • Banqueting Supervisor


  • Assisted in decreasing the beverage cost (New Hilton Beverage Programme) from 25% to 17% within 6 months, by revising offerings including promotions, buying power, negotiations with suppliers and menu engineering.
  • Assisted in improving the Salt quality scores of the F&B departments, from 50% to 70% in a quarter, by implementing attention to the guest experience. 
  • Assisted in decreasing labour cost by assessing workload and versatility of team members allowing the operation to work smarter and not harder. 
06/2015 to 11/2015
F&B Trainee Four Seasons "Hotel des Bergues" Geneva, Switzerland


  • Maintain the highest standard of service quality
  • Personalized service
  • Provided the link between the back and front of house
  • Responsible for the Expo Service Line


  • Awarded Employee of the month for Izumi Restaurant
  • Izumi N. 1 Restaurant on Trip Advisor Geneva
  • Onboarding & Traning new Team Members 
07/2014 to 12/2018
F&B Trainee The Ritz-Carlton Abama Tenerife, Spain
  • Opening and closing procedures 
  • Inventory Control 
  • Rotating within 13 F&B Outlets. 
  • Handling cash


  • Awarded Employee of the Month
  • Onboarding & Training New Team Members  
05/2010 to 09/2010
Commis Chef Grand Hotel Principe di Piemonte **Michelin Star Viareggio, Italy
  • Responsible for main dishes in the pool restaurant
  • Prepared main course and starter in the fine dining restaurant
  • Responsible for the mise en place for the chef
  • Assisting the sous chef during the service
06/2010 to 09/2010
Chef Assistant Osteria dei Sarrastri Sarno, Italy
  • Responsible for starters and main courses.
  • Working for catering and banqueting operations.
  • Assisting the chef in the daily duties.
  • Dealing with the suppliers.
  • Managing the kitchen team.
  • Inspection of the dishes
BA in Hospitality & Events Management (Hons) Swiss Hotel Management School Leysin , Vaud , Switzerland
  • Integrated Business Project, “A Feasibility Study of Opening a Caviar Lounge in Rue du Rhone, Geneva. 
  • Student Ambassador for Swiss Education Group Italy, school representative for open house event, schools fairs. 
Swiss Higher Diploma with honours in Hospitality & Events Management Swiss Hotel Management School Leysin , Vaud , Switzerland
  • Kitchen manager for Shms Mercury Phoenix Trust 2015 Banquet
  • Kitchen manager for Shms World of Hospitality 2016 event
  • Certificate Davidoff Cigars master class
Official Certificate Meridian School of English : English Language Meridian School of English Portsmouth Uk
High School Diploma: Culinary & Gastronomy Vocational secondary School for Gastronomy services and Hospitality Nocera Inferiore , SA, Italy
  • Mr Giuseppe Mancino, Executive Chef Grand Hotel Principe di Piemonte, Viareggio ITA, 0039 0        
  • Mrs Dana Moore, HR Director, Hilton Fort Lauderdale Beach Resort, Fort Lauderdale, FL,       
  • Mr Antoine Guibouret, Restaurant Manager Izumi, Four Seasons " Hotel des Bergues", Geneva, Switzerland, 0041 22       
  • Mr Raffaele Crescenzo, Restaurant Director "Pierre Gagnaire Les Airelles, Courchevel France 0041 59