Chef Resume
Here’s a sample of what your Chef Resume should look like while applying for Chef Jobs.
2834 Monica Ct SW
Albany, NY 12201
(111)-123-1234
name@emailaddress.com
Summary:
A culinary expert whose main job function throughout his career is focused in the preparation, cooking and presentation of complete meals, banquets or specialty foods, such as pastries, sauces, soups, salads, vegetables, meat, poultry and fish dishes, and create decorative food displays for hotels and private functions; instructs cooks in preparation, cooking, garnishing and presentation of food; has handed supervision of cooks and other kitchen staff; planned menus as well as requested food and kitchen supplies; providing quality service to internal customers through undertaking risk assessment analysis of various types of lending proposals, from the straightforward to the very complex; provides consultancy services on credit issues and quality to other internal functions, or perhaps to clients.
Professional Experience:
Executive Chef January 2007 – Present
Legal Sea Foods, Albany, NY
Responsibilities
Responsible for the total operation and financial results of the restaurant and manage kitchen personnel by relaying culinary activities.
Ensured consistent quality, established presentation technique, quality standards and price menus for various cuisines.
Secured proper operation, safety and maintenance of equipment and sanitation in the kitchen.
Offered culinary instruction, training and demonstrated culinary techniques to the culinary team.
Gourmet Chef May 2004 - December 2006
Hilton Garden Inn, Albany, NY
Responsibilities
Prepared Foods Manager and Team Leader to manage weekly ordered supplies and inventories, ingredients, and products that allow for efficient management of the business.
Exceeded budgeted guidelines for food cost and minimized product waste by purchasing from approved vendors.
Maintained accurate department records to ensure documentation of activities is available for sanitary requirements.
Banquet Chef February 1999 - May 2004
Pastry Sous Chef, Albany, NY
Responsibilities
Coordinated the purchase of all food and develops menus, imputed approved food and labor costs.
Organized and attained production schedules and secured that everything is meeting the timelines.
Enforced hotel standards, policies and procedures with all kitchen personnel and directed performance of kitchen staff.
Provided training and upgrades to food preparation and kitchen handling to kitchen staff and beginner chefs.
Education:
Masters Degree in Baking and Pastry Arts, University of Iowa, IA, 1999
Bachelors Degree in Culinary Arts & Services, Rockefeller University, NY, 1997
Skills :
Basic cooking skills must be mastered
Knowledge in basic kitchen procedures
Knowledge in kitchen utensils and cutlery
Fluency in basic cooking methods
Knowing how to handle and prepare meats in a variety of settings
Specific style of cooking
Awards and Affiliations:
United States Professional Chef Association, Member
The American Culinary Federation, Member
