Chef De Cuisine Resume Samples

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Chefs de Cuisine are employed by restaurant or hotels and are responsible for preparing food and overseeing kitchen operations. A good sample resume for Chef de Cuisine describes duties such as planning menus, maintaining supplies, developing new recipes, coordinating staff, checking food quality, forecasting supply needs, and respecting health and safety regulations. Those seeking to work as Chefs de Cuisine should demonstrate excellent cooking skills, attention to details, supervisory abilities, management and organization skills, and teamwork. Some employers select candidates highlighting in their resumes professional cookery training.

For more information on what it takes to be a Chef De Cuisine, check out our complete Chef De Cuisine Job Description.

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1

Chef De Cuisine; Chef-instructor, Catering Operations

Created Nouveau American Menu to upscale traditional family restaurant, resulting in sales increase of more than 50%.

  • Completely reorganized and upgraded restaurant sanitation standards.
  • Created catering department from scratch, going from no catering to 32 weddings a year and other events bringing in better than $750k gross in new revenue per year, with average 45+% profit margin.
  • Reorganized and reoriented staff for more efficient and productive food management.
Candidate Info
37
years in
workforce
17
years
at this job
BA
Psychology
2

Chef De Cuisine

Received the AA A Four plus Diamond Award for three years in a row

  • Named hall of fame and excellence Chef 's Hat Award for "Tables Magazine"
  • Named The Best Italian Restaurant in San Juan, Puerto Rico in the year 2003
  • Assigned as the Italian Chef to promote the Caracas Food Festival
  • Lowered and maintained food cost to 27%
  • Increased clientele by 43%
Candidate Info
38
years in
workforce
3
years
at this job
3

Chef De Cuisine Minton's New York City

Responsible for creating the structure and standards for Harlem Jazz Enterprise both Back of House and Front of House. Ordering, inventory par levels, recipe costing, developing yearly budget for hourly labor and overseeing capital expenditures.

  • Conceptualized and implemented the culinary component with a multi -national workforce.
  • Involved with heading the Research and Development for the projects culinary identity with extensive travels throughout South Carolina and Georgia.
  • During my tenure Minton's received the coveted 3 star NY Post Review and Departures Magazine Top 100 Places in the World recognition.
Candidate Info
7
years in
workforce
2
years
at this job
4

Chef De Cuisine

As Chef de Cuisine I was responsible for the American Grill Restaurant operating within the very competitive market of Downtown Charlotte N.C.

  • Supervised the day to day activities of culinary staff, assigned responsibilities for specified task, and deadlines to ensure the timely completion of work
  • Created daily specials, maximizing product on hand as well as providing our guest with an unexpected dinner option for dining.
  • Responsible for safety and sanitation, inspection of all food products handling, established and maintained safe practices, following HACCP procedure
  • Worked directly with food vendors to ensure the best market price of goods ordered
  • Complied with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensured on a daily basis that all products are prepared and presented in accordance with brand or company standards
Candidate Info
7
years in
workforce
3
years
at this job
AS
Culinary
5

Conceptual Design/general Manager/chef De Cuisine

  • Increased number of guests by over 1000% in one year through marketing and re-branding, reaching goals for number 1 search results for our town in over 20 countries.
  • Increased profits from -$25,000 (2009) to $700 (2010)
  • Created and prepared food from a selection of cuisines from around the world. Serving over 25 guests on a regular basis with extremely limited facilities.
Candidate Info
10
years in
workforce
1
year
at this job
6

Chef De Cuisine

Chef de Cuisine for restaurant serving local and sustainable California cuisine, increased revenue to $1.6 million.

  • Hire, train, and direct eleven chefs/interns.
  • Develop full specialty menus including vegan and gluten free.
  • Plan menu, assure quality control, and minimize waste.
  • Over 100 local wine makers events
  • Increased revenue consistent with goals outlined upon promotion.
  • Developed business to include catering for wineries and events.
  • Created specialized tasting menus for special events and catering.
Candidate Info
16
years in
workforce
6
years
at this job
Culinary Arts
7

Chef De Cuisine

  • Reduced the food cost to 22% by controlling all food ordering and production for banquets, room service, and Church Lounge restaurant and bar.
  • Implemented new menus for all food outlets resulting in greater check averages.
  • Managed a team of 20 cooks, stewards, and sous chefs.
Candidate Info
9
years in
workforce
5
years
at this job
BS
Interdisciplinary Social Science
8

Chef De Cuisine

Supervised BOH staff at different venues and events, including weddings, private parties, corporate events, and VIP functions.

  • Delegated and supervised eight employees during daily food production at commissary, to be ready for transport to venue on time.
  • Assisted with menu writing, chef's tastings, overall catering strategies to meet and exceed customer needs.
  • Collaborated with General Manager, Executive Chef, Catering Sales Managers, and Captains to coordinate events, venue set ups, staffing, and all daily operations.
  • Provided organizational and kitchen management, including purchasing, and inventory reporting.
Candidate Info
13
years in
workforce
10
months
at this job
AAS
Hotel And Restaurant Management
AS
Culinary Art And Science Preparation
Business Communication
9

Chef De Cuisine

  • Hand selected to revamp company standards, employee training / development and supervision through positive reinforcement and coaching, budgeting, planning, inventory management, kitchen design, cost controls, guest relations, and sales / profits; increased combined business by 23%.
  • Planned, budgeted and managed all purchasing, inventory planning and stock replenishment programs.
  • Set-up innovative "Cost Plus Program" to mitigate commodity price increases and increase quality control in product buying.
  • Charged with all banquet management, including summer beach operation.
  • Evaluated personnel, supply, equipment and material requirements to assist in budget planning.
  • Increased sales and profits by improving quality, cleanliness and service through good systems and great people.
  • Revamped menu and the kitchen design and responsible for menus and design.
  • Dramatically improved overall guest satisfaction.
Candidate Info
27
years in
workforce
7
years
at this job
Culinary
10

Chef De Cuisine

Successfully opened a new restaurant at a 12% profit 1st year and 17% 2nd year

  • Obtained $5 million in sales per year
  • Competed in Iron Fork competition
  • Participated in multiple charity events (Savor Dallas, March of Dimes, Taste of NFL)
  • Developed relations with farmers and ranchers to locally source products for menu
  • Created special menus for whiskey, rum, tequila, and absinthe dinners
  • Created seasonal menus, order guides, inventory, schedules, sanitation guides and training manuals
  • Maintained proper food and labor costs
Candidate Info
15
years in
workforce
2
years
at this job
Spanish

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