Corporate Chef Resume

When writing a Corporate Chef Resume remember to include your relevant work history and skills according to the job you are applying for. Whether you're seeking an entry-level position or have been in your career for a few years, exposing your relevant achievements in your resume can allow you to stand out and get that job interview.

This resume example is a great representation of what a hiring manager is looking for in a Corporate Chef Resume. Feel free to use this example for reference as you create your own resume or use this easy resume builder that will guide you through every step of your building your resume in just a few minutes.

Here is the Corporate Chef Resume example:

Norman Herd

4634 Dovetail Estates

Socaldwell, OK 67022

(555)-555-5555

[email]

Job Objective Seeking employment within the food services sector as a Corporate Chef.

Highlights of Qualifications:

Strong experience of innovative menu ideas and presentation for Casual Dining Chains and QSR
Deep knowledge of upholding high standards of food quality, taste consistency and sanitation levels
Sound knowledge of cuisine testing processes and procedures
Familiarity with food testing methods
Proficient in cooking methods and presentation techniques
Ability to perform optimally in usual business atmosphere focused in high customer service and food quality
Ability to keep up with deadlines and simultaneously work on multiple projects

Professional Experience:

Corporate Chef

Gecko Hospitality, Socaldwell, OK

August 2007 – Present

Selected food items on menu for cold and hot lunch for clients and staff incorporating soups and salads.
Prepared menus for special events and client & staff meetings.
Maintain everyday stock of beverages and other snacks items in cooler.
Arranged serving of candy, snacks, baked items and chips as needed.
Established quality specifications of all food items in menu and cooking practices.
Trained staff in cooking procedures, presentation styles, portion controls and retaining nutrients.
Ensured effective food costing by setting up purchasing details, inventory requisitions procedures and storage specifications.

Corporate Chef

Cornerstone Group, Socaldwell, OK

May 2004 – July 2007

Developed new concepts for menu creation and product prototypes for prime accounts.
Presented and suggested innovative menu food listings and concepts for key clients.
Monitored and coordinated new projects from beginning till final stage.
Developed and maintained timeframes of assigned project.
Formulated and distributed technical facts and figures to other Company departments.
Followed and updated latest culinary styles and trends in retail and foodservice.
Identified new suppliers for food ingredients adhering with given quality assurance principles.

Education

Bachelor’s Degree in Restaurant Management

Mount Holyoke College, South Hadley, MA