Research And Development Chef Resume

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Ricky Petrie

4324 Cinnamon Lane

San Antonio, TX 78258

(555)-555-5555

[email]

Job Objective Looking for a Research and Development Chef position within your organization.

Highlights of Qualifications:

Admirable experience in managing food production in upscale restaurant
Strong knowledge of food preparation and packaging at commercial level
Operational knowledge of different types of cuisines and its impact on preferences and liking of customers
Familiarity with used food ingredients in regard to quality, apt handling, characteristics and storage
Skilled at handling food items and its related ingredients and menu development
Wide knowledge of multiple cuisines, Culinary, Food, Nutrition and Foodservice management
Good understanding of conventional and contemporary culinary arts
Ability to converse effectively with all team members
Ability to research and analyze trends prevailing in food industry
Strong organizational and time management skills

Professional Experience:

Research and Development Chef

Whole Foods Market, San Antonio, TX

August 2007 – Present

Researched and developed items to be incorporated in menu keeping up with restaurant expectations.
Ensured to create methods to enhance processes and execution at culinary operations.
Administered programs and procedures conducted for operational field training.
Maintained restaurants updated on processes change and product handling.
Supported culinary training and provided apt maintenance of materials.
Answered all routine queries and questions related to culinary.
Identified new and studied existing trends in food service industry.

Research and Development Chef

Hormel Foods, San Antonio, TX

May 2004 – July 2007

Developed new methods for preparing innovative food items and procured required ingredients.
Identified new machinery requirements and manufacturing procedures for new food product development.
Researched ways to enhance quality and lessen cost to existing food production procedures.
Provided assistance for preparation for new product initial establishment.
Attained apposite understanding of client’s and customer’s requirements as Kraft Foodservice representative.
Contributed largely in developing trends, regularized recipes for segment support.
Participated in initiatives taken for research and development.

Education

Bachelor’s Degree in Hotel Management

Thomas Edison State College, Trenton, NJ