Pantry Chef Resume

When writing a Pantry 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.

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Here is the Pantry Chef Resume example:

Derek Baca

794 Powder House Road

Delray Beach, FL 33484

(555)-555-5555

[email]

Job Objective Searching for employment as a Pantry Chef and use my past expertise to better the organization as a whole.

Highlights of Qualifications:

Admirable experience in preparing and presenting cold foods
Profound knowledge of equipments and procedures cold foods including salads and cold soups
Deep knowledge of concepts and methods of food testing
Proficient in quality and hygiene food preparing equipments
Skilled at using kitchen knives for chopping, dicing, cutting and carving
Ability to administer performance of kitchen personnel and train them accordingly
Ability to evaluate and comprehend cooking documents including manuals and recipes
Strong cutting, chopping, carving, dicing skills
Excellent teambuilding and conflict resolution skills

Professional Experience:

Pantry Chef

Fairmont Hotels & Resorts, Delray Beach, FL

August 2007 – Present

Provided assistance with menu design primarily using leftover food.
Implemented sanitation and hygiene standards in pantry kitchen.
Monitored garnishing of desserts and salads for plating.
Decorated and plated cold food items for banquets and buffets.
Presented all cold foods attractively with specialized plating styles.
Ensured every utensil and cutlery used in kitchen is properly sanitized and clean.
Used industrial dishwashing machine and other cleaning equipment to comply with sanitation norms.
Ensured all kitchen plate wares, silverware and cutlery are stored appropriately following established guidelines.

Pantry Chef

Dover Downs Hotel & Casino, Delray Beach, FL

May 2004 – July 2007

Monitored, evaluated and supported all direct report performance working alongside Hotel Director.
Attended routine Executive Chef meeting and created estimate and requisitions of food preparation everyday.
Complied with recipes used in company to assure good taste of food.
Presented prepared food using pictures of apt yield as well as portion control.
Headed responsibility to identify costing of food items for sale at pantry shop.
Participated actively for training pastry employees keeping focus on rules and regulations laid down by United States Public Health.
Ensured charge to display cold food in buffets.
Identified prospective cost cutback through controlling cost.

Education

Bachelor’s Degree in Culinary Arts

North Dakota State University, Fargo, ND