Catering Chef Resume Samples - Page 2

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Catering Chefs are responsible for cooking dishes at events. Typical resume samples for Catering Chefs list duties such as: discussing requirements with clients, creating menus, preparing food, coordinating other cooking staff, storing food properly, and respecting safety standards. Essential qualifications for this role include cooking skills, attention to details, time management, dexterity, teamwork, and organization. Those seeking to work as Catering Chefs should be able to display a degree from a culinary school in their resumes.

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11

Catering Chef Manager

Manage, operated full service retail dining hall.

  • Created, developed and implemented programs for daily production.
  • Instructed staff through hands on training. Including weekly evaluations and assessments
  • Cooked food to order, stocked, ordered food, while focusing on food cost and waste management.
  • Prepared and set up all meals for events, classes, and campus catering on-off site, in addition to daily retail production.
Candidate Info
6
years in
workforce
1
year
at this job
AS
Culinary Arts
BA
Service Management
12

Catering Chef

Responsible for the preparation, execution, and presentation of all catering foods.

  • Designed and create artistic and original platter layouts.
  • Responsible for delivery and setup of off-premises events and oversee delivery staff of five.
  • Prepared daily specials and soups for gourmet take away store.
Candidate Info
25
years in
workforce
9
years
at this job
Culinary Arts And Hospitality Management Studies
13

Director of Catering and Events / Catering Chef

Responsible for the overall supervision and coordination of the catering department and event staff, including the hiring and training of all staff members

  • Created and priced customized menus
  • Scheduled and coordinated events with clients
  • Maintained accounts of nightly profits
  • Assisted in catering food prep on and off - site
Candidate Info
2
years in
workforce
1
year
at this job
AA
Nutrition
14

Catering Chef

Responsible for daily kitchen operations of catering department. Managed a crew of 8. Filled customer special orders, created holiday menus and daily specials for an upscale Italian market.

  • Averaged $1.5 million annual sales in catering department.
  • Improved food quality and presentation.
  • Lowered food costs 10% utilizing products from all store departments
Candidate Info
7
years in
workforce
2
years
at this job
Education Program
Management Program
15

Culinary Operations Manager/ Catering Chef

Responsible for maintaining strict FMS -HACCP guidelines and forms throughout the department.

  • Managed daily cash handling and safe auditing procedures.
  • Managed inventory reduction, cost and quality control, and waste minimization program.
  • Coordinated regular food production for special functions catering to over 1300 hundred people.
Candidate Info
19
years in
workforce
3
years
at this job
Culinary Arts
16

Manager / Executive Catering Chef

Oversee team of 22 direct reports to manage operations for a quietly sophisticated in-town restaurant that delivers from-scratch cooking with high-quality ingredients, prepared by executive trained chefs, within downtown Athens, Georgia. Act as the key driver in increasing annual sales revenue from $2.3M to $3.9M over the course of 8 years while also spearheading the organizations new business development.

  • Promoted from Assistant Kitchen Manager to Manager and Executive Catering Chef during second year of Masters in Business Administration program. Established as a leader in the organization's new business development by expanding into full service catering operations. Responsible for creating and managing all back-of-house operations as well as ensuring all front and back-of-house catering operations maintain the standards of the organization.
  • Responsible for identifying competitive landscape for new business ventures and developing strategies to ensure organizational success. Developed new concepts to capture market share for new pop-up venture as supplementary income for catering operations.
  • Promoted from Line Cook to Assistant Kitchen Manager during second year of undergraduate degree. Responsible for managing back-of-house operations and ensuring all direct reports maintain proper cleanliness, pace, and quality of product. Commended for delivering clear direction during service hours in a constantly changing environment.
  • Act as representative on the New Menu Development team with upper management and the restaurant owner to drive creative control over new menu options. Provide pricing analyses and customer feedback derived from frequently conducted qualitative assessments.
  • Manage task assignment, recruiting, training, coaching, performance feedback, and corrective action for more than 22 staff members during tenure. Personally responsible for conveying company culture to new hires and placing them in positions that build off of their noted strengths. Ensured all staff received appropriate training and delivered regular spot-coaching to proactively address issues.
  • Revised inventory management system to address increasing food costs. Analyzed waste logs to identify and categorize high-loss items and secured approval from Manager to restructure inventory. Designed new innovative model for reducing waste, trained staff on stocking procedures, and implemented new profit maximizing menu pricing technique. Model cut cost by over 6.67% beyond company standards immediately following implementation.
  • Act as liaison with various distributors and responsible for establishing and maintaining positive business relations throughout the fiscal year. Negotiate with distributors and leverage amiable relationship for profit-maximizing options for all parties involved.
  • Responsible for daily management, ordering and forecasting for produce counts in alignment with inventory and food cost goals to ensure proper levels of product remained in supply.
Candidate Info
10
years in
workforce
10
years
at this job
BA
Sociology
MBA
Finance
17

Catering Chef

Maintained food, labor, and inventory costs

  • Coordinated and managed events
  • Increased business
  • Prepared food for large events
Candidate Info
29
years in
workforce
3
years
at this job
C
Certificate
18

Catering Chef

Operated grill, deli station and all kitchen equipment and assisted with salad bar set-up and prep. Set up Continental breakfast in cafeteria.

  • Stocked beverage coolers with Coca-Cola and Pepsi products
  • Filled paper product compartments with paper goods
  • Checked temperatures on freezer and refrigerator and logged them into HACCP temp sheets on daily basis
  • Prepared daily catering orders, ensuring on-time delivery
  • Operated cash register and assisted with customers
  • Cleaned and sanitized kitchen on daily basis and followed correct procedures for storing chemicals
  • Delivered food to satellite kitchen
Candidate Info
7
years in
workforce
1
year
at this job
C
Certificate
AAS
Business Administration
19

Catering Chef

Prepared and ordered all food and supplies.

  • Butchered all meats and fish, prepared all entrees, sauces, soups and desserts.
  • Supervised all kitchen staff both on premise and off premise.
  • Dealt directly with vendors and executed all the purchasing for events, handled the ordering of all rental equipment, met directly with customers to plan their menus and events.
  • Created all menus for all corporate and catered events.
  • Set up all events.
  • Supervised all waiters and kitchen staff.
  • Ensured events ran smoothly and the customers were satisfied with our services.
Candidate Info
27
years in
workforce
21
years
at this job
20

Catering Chef Manager

Prepared and executed all front of the house displays for cocktail parties, weddings and all entertainment events.

  • Driven to produce the best for all clients with great eye appeal on presentation of food.
  • Catered many house parties and corporate events with attention to detail.
  • Created all platters for client pickup or delivery of cheeses from around the world.
  • Created artistic platters for other events that to tenderloin with roasted veggies etc.
  • Maintained a high standard of presentation.
Candidate Info
14
years in
workforce
7
years
at this job
HS
Computers
Class

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