Seasonal Chef Resume

Posted in Chef Resume Examples

Florence Martin

349 Hudson Street

Newark, NJ 7102



Job Objective To exceed culinary service expectations in a hospitality environment as a Seasonal Chef.

Highlights of Qualifications:

  • Strong experience in preparing exclusive meals upholding dietary specifications
  • Profound knowledge of preparing different kinds of desserts and baking varieties of breads and pastries
  • Deep knowledge of every facet of operations at food and Beverage department
  • Proficient with Jonas POS System and Microsoft Office
  • Skilled at reading and comprehending training guidelines from HACCP and MSDS
  • Ability to perform and supervise BOH culinary related activities
  • Ability to evaluate and resolve problems at work

Professional Experience:

Seasonal Chef

Doyon Tourism Services, Newark, NJ

August 2007 – Present

  • Monitored and managed menus and exclusive food preparations.
  • Followed apposite systems for receiving processes comprising of FIFO rotation and maintaining incoming product.
  • Complies with all standard recipes and prepared food accordingly.
  • Administered food portions, cooking methods and waste minimization ways for cost controlling.
  • Supervised kitchen operations and ensured ServSafe, safety and hygiene policies were followed.
  • Assured management about accurate training of entire BOH staff.
  • Ensured every kitchen employee endorses professional working atmosphere and complies with grooming and dress-up specifications.

Seasonal Chef

Patina Restaurant Group, Newark, NJ

May 2004 – July 2007

  • Recruited and mentored staff working in BOH and culinary division on new food products, menu briefing and cooking methods.
  • Performed routine food ingredient procurement activities as per par levels within allocated budgets.
  • Ensured all purchase invoices are appropriately coded according to accounts requirements.
  • Participated actively in recruiting and interviewing processes working alongside Beach Culinary Manager and assured apt staffing levels.
  • Enforced routine sanitization audits on daily and weekly basis in culinary department.
  • Cooked and packed high level quality food for All-day guided tasks.
  • Baked freshly prepared pastries, cookies, breads and desserts everyday.
  • Contributed in food production for placed orders for breakfast, lunch buffet and dinner for 80 people everyday.


Bachelor’s Degree in Culinary Arts

Western State College, Gunnison, CO

Create your own professional looking resume for free using our resume builder!