Executive Chef resume examples

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Skillful Executive Chef resume

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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.

  • Strong butchery skills
  • Kitchen staff management and scheduling
  • Portion and cost control
  • Purchasing and Inventory control
  • Well-tuned palette
  • Banquets and catering
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
  •  ServSafe Food Protection Manager Certification valid through 10/23/2019
Associate of Arts, Le Cordon Bleu 2009 California School of Culinary Arts Pasadena, CA

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Job-winning Executive Chef resume

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Theo Botha
Executive Profile
Twelve years professional experience as a dynamic, resourceful and skilled Operations Executive in the hospitality industry driven to exceeding quality, service and financial objectives.

Skill Highlights
  • Self Motivated, Profit Driven
  • Multi-operation hospitality operations management
  • Sensitive to cultural diversity
  • Progressive Leadership
  • Financial Acumen
  • Exceptional team player
  • Operational excellence focused
  • Full service restaurant background
Core Accomplishments at Villa Mamas

Spearheaded an employee engagement program at Villa Mamas, resulting in a 30% reduction in employee turnover
Boosted customer satisfaction ratings by 10%  reaching a consistent 93 % average month on month on Food quality, Atmosphere, Service 
Grew revenue by 30% year on year for the last three years 
Professional Experience
Director of Operations - Bahrain Sep 2013 to Current
Villa Mamas Sar, Kingdom of Bahrain
Managed 75 employees; with four revenue streams -   Villa Mamas Restaurant, Mama Gourmet Restaurant / Retail, Catering, & Food Truck
Responsible for the P&L - Optimized profits by controlling food, beverage and labor costs on a daily basis.
Continually monitored restaurants and catering and took appropriate action to ensure food quality and service standards were consistently met.
Scheduled and directed staff in daily work assignments to maximize productivity.
Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
Developed the team to "live the brand", coaching them in restaurant and service protocols, to in turn build competitive advantage
Created and executed plans for restaurant sales, profit and staff development
Oversaw preparation of food and beverage, ensuring adherence to set recipes and premium quality of food presentation

Executive Chef Nov 2011 to Aug 2013
Royal Golf Club Riffa, Kingdom of Bahrain
Responsible for the cuisine for all restaurants and outlets with multiple cuisines; Links Intercontinental European a la carte; Prego Italian cuisine; Cafe T full day snack and sandwich menu; Banqueting/Catering for 800 pax; Members Lounge - A la carte English pub style cuisine and on course food shelters and beverage cart 
All kitchen operations with 25 chefs and 9 stewards 
Key achievements included Best Brunch Award in 2011 & 2012 with Time Out ; Nominated for Best European restaurant and best Italian restaurant
Food Cost 29% - 31%
Customer Satisfaction with Food Quality consistently 90% +
Relief Executive Chef May 2011 to Nov 2011
Kempinski Bilia Lodge 5 Serengeti, Tanzania
5* deluxe luxury hotel with multiple food outlets - all day dining restaurant servicing intercontinental cuisines breakfast, lunch and dinner; 1 traditional "Boma" restaurant with Pan African selections, Bush breakfast, lunch and dinner in the middle of the Serengeti, 24 hour room service, banqueting for presidential committees, daily lunch boxes for safaris, African BBQ's, tapas and A La Carte at the bar and pool
Responsible for 25 chefs and 12 stewards
Implemented new daily menus, stock control
Key achievements - Reduced food cost from 38% to 27% while maintaining all standards and food quality ratings
Executive Chef Nov 2010 to Mar 2011
The Grand Hotel 5 Sharm El Sheikh, Egypt
An all inclusive resort on the red sea serving between 900 & 1150 guest daily in the multiple 12 food outlets.
Responsible for all kitchen operations with managing 130 chefs and 55 stewards
Implemented 14 day cycle menus, setting new standards
Key achievements - Increased the culinary standard on trip advisor by .2 within 5 months; keeping food cost at 35%
 Reason for leaving: Civil unrest, hotel occupancy reduced to 16%
Executive Chef Jul 2007 to Nov 2010
Makadi Palace & Family Star Hurghada, Egypt
Responsible for 9 outlets that served an average of 900 to 1200 guests daily with a mixture of International, French, Asian, Mediterranean, Italian and Egyptian cuisine
All kitchen operations managing 91 chefs and 40 stewards including 11 Thai Chefs, 4 Chinese Chefs, 2 Turkish Chefs, 1 Syrian Chef, 5 German Chefs and 2 Latvian Chefs
Key Achievements: Raised culinary reviews on trip advisor and holiday check
Head Chef Aug 2006 to Jul 2007
Hotel Sea Cliff Dar es Salaam, Tanzania
Hygiene Manager Feb 2006 to Jul 2006
Clini Clean Hygiene Services
Head Chef/Senior Chef De Partie/Chef De Partie/Demi Chef De Partie Jan 2002 to Sep 2005
2001 Chantecler School of Food and Wine Durban, South - Africa
Academic Qualifications:
City and Guilds Diploma Principal 1 & 2
Food and Beverage Management
Food Preparation and Cooking
Professional Chefs Course
Cape Wine Academy
First Aid
Fire Prevention
Health and Safety
Food Hygiene
Significant Achievements: Top Academic Student; Top Wine Student; Top Sushi Student; and Student of the year 2001 

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Experienced Executive Chef resume

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Edgar A Morales

As a experience Chef over 15 yrs experience. Working from fine dinning to casual dinning .  Communication is goal to succeed.  Talented Chef with a strong background. Creative professional with extensive project experience from concept to development.


  • Bilingual (English/Spanish)
  • High volume production capability
  • Interviewing and training ability
  • Staff scheduling knowledge
  • Background in catering
  • Budgeting and cost control
  • Ability to handle/resolve problems
  • Well groomed
  • Menu planning capability
  • Culinary expertise
  • Cleaning and sanitizing methods
  • Strong communication skills
  • Multitasking and prioritization
  • Food safety understanding
Exec. Chef
Allen, TX
Hawthorne Retirement Group/ Jan 2020 to Current
  • Incorporated customer recommendations and feedback to experiment with new dish creations.
  • Maintained labor at under budget to promote long-term business profitability.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Initiated software based inventory control system to manage inventory and analyze food cost.
  • Oversaw hiring, training and development of kitchen employees.
Chef De Cuisine
Durant, OK
Choctaw Resort / La Cantina Mexican Restaurant/ Mar 2018 to Jan 2020

⦁ Implement new menu with cost and recipe cards.
⦁ Ordering and scheduling as business demands.
⦁ Following guidelines of PNL food and labor cost month to month. Training team according to Health department and HR policies and stander.
⦁ Communicating with vendors, Exc. team of any changes that was implemented that have savings and impact Venue and PNL.

Chef/ Manager
Santa Fe, NM
Christus St. Vincent Hospital/ Sep 2016 to Mar 2018

⦁ Following all recipes from dietitian and Exec team.
⦁ Communicate with Director of ideas for saving cost, organizing areas for make more space and efficient and motivate team to keep all areas clean and sanitized as Health regulation and hospital regulations.

  • Monitored quality, presentation and quantities of plated food across line.
  • Planned and prepared food products orders to maintain appropriate stock levels.
Chef De Cuisine
Santa Fe, NM
Hilton Resort -Red Sage Steak House/ Jun 2015 to Sep 2016
  • Managed budget, labor and direct operating expenses for operation
  • Tasted and modified recipes for new menu
  • Tracked kitchen's inventory and ordered new food and supplies when needed
  • Worked with vendors to locate optimal recipe ingredients at cost-effective rates
  • Developed recipes and menus to meet consumer demand and align with culinary trends
Chef De Cuisine
Henderson, NV
Bernard Bistro- French Cuisine/ Nov 2013 to Jun 2015

⦁ Following menu recipes that are done by owner/chef.
⦁ Managing food and labor cost as business demands. Making specials with cost and recipe cards, preparing for special events. communicating with vendors of any saving in product or changes.
⦁ End report to Owner and GM of sales and specials sales.

  • Monitored quality, presentation and quantities of plated food across line.
Chef Tournant
Las Vegas, NV
Carlos and Charlie's- Mexican Restaurant/ Caesars Enter./ Sep 2011 to Nov 2013
Relief Chef Tournant
Las Vegas, NV
Rio Hotel & Suite and Casino /Caesars Enter./ Dec 2009 to Sep 2011
Assistant Exec. Chef / Cook N Chill Production
Las Vegas, NV
ARIA Resort & Casino/ Aug 2009 to Jan 2010
Chef Tournant EDR/Cook and Chill/ Room Service
Las Vegas, NV
The Palazzo hotel and Casino/ May 2008 to Sep 2009
Chef Tournant Cook and Chill Production
Paris hotel and casino/ Caesars Enter. Apr 2006 to Jun 2008
LasLasLasLasApprentice Chef Tournant
Las Vegas, NV
Caesars Entertainment / May 2005 to Apr 2006
Banquet Saucier/Cook
Las Vegas, NV
Rio Suite & Hotel and Casino / Caesars Enter./ Jun 1996 to May 2005

Mike Esber F&Bmp;B Director 702-716-2371

Roger Mora Gen,Manager  702-769-4630

Luis Quezada Exec. Chef  Mobile: 815-793-8069

Luis Celis GM Chef Caesar Palace -1-702-731-7110

Frank Boerdner Corp.Exc. Chef 931-502-1000