Indian Chef Resume

Posted in Chef Resume Examples

Cherie Searcy

2597 Old House Drive

Columbus, OH 43215



Job Objective Seeking a position as an Indian Chef with your organization where I can fully use my competency in food preparation.

Highlights of Qualifications:

  • Substantial experience in preparing curries and working with tandoor in Indian restaurant
  • Deep knowledge of Indian food recipes, portion quantity, plating styles and standards
  • Profound knowledge of ingredients and spices used in Indian cooking
  • Strong familiarity about Indian culinary items, cooking methods and techniques
  • Proficient in Indian hospitality and sustainable practices followed in Indian cuisine
  • Ability to plan and develop menu with Indian food items and follow the same
  • Ability to display complete know-how of traditional cuisine from North India
  • Ability to prepare traditional tiffins prepared in South India

Professional Experience:

Indian Chef

Indian Restaurant, Columbus, OH

August 2007 – Present

  • Provided assistance to Senior Chef to attain budgeted food prices allocated by restaurants.
  • Participated actively in planning and developing menu for restaurant and special event’s catering.
  • Cooked different varieties of curries and dished from tandoor as listed in restaurant’s menu.
  • Ensured all dishes were cooked and plated keeping up with highest quality standards.
  • Complied with food specifications with respect to portion control.
  • Responded to food related complaints effectually.

Indian Chef

Taj Hotels, Columbus, OH

May 2004 – July 2007

  • Participated actively and provided useful input in menu design and food costing.
  • Reported Kitchen Manger about stern disciplinary concerns if any.
  • Ensured to handle minor issue occurring in kitchen immediately .
  • Supervised and directed performance standards of kitchen staff.
  • Performed at work keeping professionalism always and displayed desired professional attitude for other personnel in Kitchen.
  • Ensured to supervise food wastage and portion control.
  • Administered plating and quality check of all dishes prepared in kitchen.
  • Provided assistance for preparing stock purchase list as needed.


Bachelor’s Degree in Hospitality Management

Stony Brook University, Stony Brook, NY

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