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Culinary professional,with a true artist spirit.Looking to join a team that is in need of a positive experienced professional.Where I can contribute to everyone on the team.With the passion and love of the Culinary Arts.To grow as a true and trusted employee day in and day out!

  • Can work any station through out any kitchen.Very good peoples skills, a can do spirit And great positive energy.With a true love for the Culinary Arts!
  • Experience ,Broiler,Saute,Epo,Pantry,      Banquets,Catering,                 Breakfast,Luch,Dinner.
Stanley Hotel | Estes Park, CO. Line Chef 03/2016 - 12/2018

Set all stations   for Breakfast /Lunch shifts.At the famous Stanley Hotel.With the highest quality product,And the freshest ingredients.And state of the art presentations. Although I work all shifts when asked to,weddings banquets Night line .  Most complements, from on line sites. Are always for breakfast ,lunch.Where I over see from A to Z.

Education and Training
United States Army | | Fort Jackson, S.C, S.C Associate of Arts in Food Specialist 1984

Obtained rank of Specialist Five.A three year tour To include Germany.Many of the teachers ,Had cooked at the White House.I thought it was a very good school.Full Hon. discharge.Six year apprenticeship at Ocean Reef Club North Key Largo FL..Worked all 12 restaurants,Banquets,On site catering.Many of the Chefs went to To the best culinary schools,Like C.I.A.. Extensive experience! Broiler,saute,expo,cold station.Stocks,Soups,Sauces, french and famous!  

Baking fresh bread and bakery,To fine pastries.. Butchery of meats,foe,and fresh fish.








Associate of Arts
Activities and Honors
Always staying on top of new trends,And new products and foods.Member A.F.C.. American Federation OF Chefs.

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Professional Summary
Motivated Chef with solid experience managing all levels of large scale projects, including budgeting and administration.
  • Team liaison
  • Self-motivated
  • Strong verbal communication
  • Extremely organized
  • Team leadership
  • Conflict resolution
Work History
October 2016-November 2017 Executive Chef | A.L. Tempo | Houston, TX
  • Perform monthly inventory duties plate and recipe costing menu designs.Handled interviewing staff.Performed under pressure with ease.Supervised daily kitchen operations.Maintain excellent vendor relationships.
July 2009-January 2015 Executive Chef | Hugo's | Houston, TX
  • Supervised service operations for three restuarants.Directed the activities of 28 wait staff.Reorganized the layout of kitchens and dining areas.Provided personal chef services for residents.
2005 Culinary Arts Culinary Institute LeNôtre, Houston, TX Valedictorian4.0 GPABest Bread Award
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Recently relocated to central Oregon with over 25 years of experience in various trades from cooking to landscape maintenance. I'm a hard working individual who is quick to learn. I pay close attention to details and provide excellent customer satisfaction in all that I do. I would like to join a professional team in a rewarding and positive environment.

  • High volume production capability
  • Proficiency with landscaping tools
  • Focused and detail-oriented
  • Work site organization including rubbish removal
  • Landscaping and groundskeeping
  • Detail-oriented interior and exterior cleaning
Property Caretaker, 04/2019 Current Private Residence Bend, OR

Currently taking care of a property with large lawns, in addition to, painting and deck staining. Safely operating equipment such as leaf blowers, weed whackers and hedgers. Cleaning property of overgrowth and debris ,as well as, completing interior maintenance projects.

Saute Chef, 04/2018 05/2019 Fish Hopper Kailua-Kona, HI

Set up and performed initial prep work for food items such as sauces, soups and seafood related dishes. Maintained consistent quality and high accuracy when preparing identical dishes in high pressure situations. Replenished and properly labeled food in their storage containers to ensure success for the next crew. Cleaned kitchen equipment such as hoods and fans using appropriate chemicals. Every evening swept and mopped floors and took out all trash.

Landscaper, 08/2016 04/2018 Island Breeze Landscaping Kailua-Kona, Hi

Routinely checked commercial and residential property for visual appeal. Maintained lawn areas and used fertilizers and pesticides if needed. Pruned and hedged trees and kept pathways free of overgrowth and debris. Completed cleaning duties, including sweeping, deck pressure washing and window-washing. Notified property managers about needed repairs .

Education and Training
Trend Business College Yakima, Wa Associate of Applied Science Business Mangement
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I am looking for the opportunity to consolidate my experience as a multi skilled employee in a challenging role. I have been a chef for 25 years, and have also done various roles within housekeeping & the community.  I pride myself on my 'Can-do" attitude and the ability to adapt to any situation
  • TAKE PRIDE IN MY WORK - I strive to provide a high standard, consistency, and the best possible presentation on every job that I do.
  • CUSTOMER SERVICE - I am able to build rapport with customers, by being polite and courteous.
  • TIME MANAGEMENT & ORGANISATIONAL SKILLS - Able to work to deadlines & complete work on time, and able to organise my work area.
  • HONEST & RELIABLE - I pride myself on my attendance record, and "I will do whatever I say I will"
  • TEAM MEMBER - Work well in a team environment with a variety of people from varying backgrounds and cultures, and can be counted upon, working well unsupervised.
  • Interests & Hobbies
  • Cooking
  • Photography & Photoshop
  • Camping and fishing
  • Bushwalking / hiking
  • Local flora / fauna
Tours Assistant
Cooinda Lodge Kakadu Jan 2017 to Jan 2017
  • Public Area Cleaner.
Childrens Ground Feb 2016 to Sep 2017
Bowali Visitors Centre Jan 2016 to Jan 2016
  • First contact tourist information.
Chef de partie
Cooinda Lodge Kakadu Jan 2015 to Jan 2016
Jan 2014 to Jan 2015
  • Sunbury united sports club.
Sous Chef
Jan 2013 to Jan 2014
  • Blackhorse hotel, Bulla Sous Chef - Busy Family Bistro.
Head Chef
Hervey Bay, QLD
Waterfront Restaurant/ Jan 2012 to Jan 2013
  • Busy Breakfast and lunch café built on the water.
  • Award winning wedding and function venue by night.
Hervey Bay, QLD
The Village Caterer/ Jan 2011 to Jan 2012
  • A large production kitchen, catering to retirement villages, Nursing Homes, And ready-made meals for the public.
  • Similar to meals on wheels) as well As offsite catering, 500+ pax (weddings etc.).
Head Chef
Hervey Bay, QLD
Blazing Saddles Bar and Grill/ Jan 2009
Head Chef
Hervey Bay, QLD
Hervey Bay Hotel/ Jan 2001 to Jan 2009
  • Large bistro - 400+pax, 2 function rooms - 200pax each, A la carte Restaurant - 90pax Responsibilities included: all aspects of running a busy kitchen, stock control, Food ordering, costing, menu planning, menu planning and design, Data input, Including Spreadsheets, staff rostering and stocktakes etc.
Head Chef
Hervey Bay, QLD
The Irish Fiddler/ Jan 1999 to Jan 2001
Chef / Owner
Hervey Bay, QLD
Shelly Beach Resort Restaurant/ Jan 1998 to Jan 1999
Head Chef
Goondiwindi, QLD
The Railway Hotel/ Jan 1997 to Jan 1998
Sous Chef
Hervey Bay, QLD
Blazing saddles, Bar and Grill/ Jan 1996 to Jan 1997
Apprentice Chef
Hervey Bay, QLD
The Slaughter House Inn Steak House/ Jan 1992 to Jan 1996
Education and Training
Cert III small business 2016 Kakadu knowledge for tour guides 2016 Senior first aid and defibrillation 2016 Inland coxswains license 2016 Medium rigid truck license
HACCP and food supervisor (commercial) 2009
Food handler safety certificate 2008
RSA 2008
Fire safety certificate 2008
LAPS (photography) 2002
Qualified Chef (Toowoomba TAFE) 1996
Photoshop, communication skills, Cooking, costing, CUSTOMER SERVICE, Nursing, Photo Restoration, Photography, problem solving, rapport, safety, sound, Spreadsheets, Staff Supervision, stock control, supervisor, TIME MANAGEMENT