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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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11

Chef De Cuisine

  • Managed all kitchen operations in a multi outlet, high volume operation within an independent living retirement community serving more than 2000 residents.
  • Mentored a 25 member team managing recruitment, hiring, training, development, evaluation, promotion, and retention. Building a mutually respectful environment.
  • Piloted a multitude of corporate adopted initiatives in P&L, production, sanitation, and ordering, and inventory integration, as well as in human recourses systems.
  • Exceeded both resident and employee satisfaction and engagement survey trends consistently with three consecutive years of upward mobility.
  • Surpassed budgetary goals within a 1.5 million dollar kitchen food product budget. Brokering pricing agreements with vendors, and formulating production forecasting systems, instituted universally within the 19 Erickson campuses.
Candidate Info
26
years in
workforce
7
years
at this job
Food Service Management
Sociology & Communication
Professional Development
12

Chef De Cuisine

Opened a $4 million Mediterranean restaurant in 6 weeks with 250 seats, 550 rooms, & 100 private dining

  • Built, trained, & motivated an 18 person culinary crew serving breakfast, lunch, dinner, & late night
  • Controlled a 29% food cost, making all desserts, stocks, sauces, pasta, soups, & specials for a prestigious hotel
  • Built, & executed traditional Mediterranean menus to educate and excite our amazing clientele
  • Have fed Italian wine legends, Mikhail Gorbachev, Olivia Newton John, Jane Lynch, Paul Sorvino, & others
Candidate Info
13
years in
workforce
3
years
at this job
AS
Culinary Arts
BA
English
13

Chef De Cuisine

Coached culinary team in organization, consistency, quality control and teamwork

  • Monitored and maintained labor & food budgets, working with Micros/Compete
  • Trained & Developed the sushi and sashimi program for restaurant
  • Created lunch and dinner menus daily based on fresh product availability
  • Worked with local farmers to reflect fresh seasonal concept
Candidate Info
11
months in
workforce
10
months
at this job
HS
Tapas & Modern Cuisine
AS
Culianry Arts
14

Hollywood Prime Chef De Cuisine

Designed menus for private events ranging in size from 10 - 115

  • Developed new and innovated Amuse Bouche on a daily basis
  • Monitored back of the house daily operations while running expo
  • Participated in various food competitions throughout South Florida
  • Trained and mentored supervisors and cooks for all five stations
  • Created schedules, prepared labor review numbers, and examined food costs
Candidate Info
9
years in
workforce
2
years
at this job
AS
Culinary Arts
15

Chef De Cuisine

100% Scratch cooking - unprocessed culinary creations from organic health food products (farm to table)

  • Over saw daily prep, line cooking, cleaning and organization
  • Menu development - Recipe Creation
  • Developed working relationships with local farmers and local craft food producers.
  • Organized and prepared dinner for 1st Farm to Neighborhood Dinner with Boulder County Famers' Market
Candidate Info
14
years in
workforce
1
year
at this job
BS
Political Science
16

Chef De Cuisine

Manage lunch and dinner service for the Wigwam Restaurant, Rendezvous Bar and room service.

  • Menu development for fine dining restaurant, casual bar and VIP banquet events.
  • Increased healthy menu options in all outlets.
  • Maintain food and labor costs.
  • Train kitchen staff of 20 on proper cooking techniques, food handling and sanitation procedures.
  • Train stewarding staff of 10 on appropriate cleaning procedures and equipment maintenance.
  • The [company name] is recognized as the #1 city club in the United States.
Candidate Info
19
years in
workforce
8
years
at this job
AS
Associate of Science
BA
Economics
17

Chef De Cuisine

Originally hired as a line cook and worked my way from sous chef, to executive sous chef and finally chef de cuisine.

  • Responsible for cost control, menu development, butchering, ordering, food rotation, and scheduling employees.
  • Maintained 29% food cost and 15% labor cost.
  • Oversee all line cooks, prep cooks, and dishwashers.
  • Reported directly to Executive Chef Todd English.
  • Helped out other Todd English restaurant including Olives and Figs in Charlestown, and Blue zoo in Orlando Florida.
Candidate Info
5
years in
workforce
2
years
at this job
AS
Culinary Arts
18

Chef De Cuisine

Ran day-to-day operations of the kitchen

  • Assisted in menu development and preparation of a wide variety of foods
  • Was in charge of preparation and execution of special events for all 3 venues
  • Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
  • Kept food expenditure and labor within budget
  • Trained staff on all menu items and daily specials
  • Scheduled and managed labor in accordance with company guidelines
Candidate Info
10
years in
workforce
1
year
at this job
C
Certificate
AA
Marketing
19

Chef De Cuisine

Created a seafood inspired menu with local flavors and ingredients with daily specials

  • Maintained a food cost between 28 and 32 percent with a steady growth in sales
  • Upheld menu consistency by preparing menu items with set recipes and instruction with brigade
  • Managed and trained a brigade of seven
  • Set up personal and professional relationships with local vendors
  • Catered wedding events for 130 plus diners
Candidate Info
11
years in
workforce
5
years
at this job
20

Chef De Cuisine

  • Outlet revenue ran upwards of 1.5 million a month in food, and 16 million annually.
  • Managed all aspects of operations including labor and food costs, ordering, and ensuring all costs stayed in line or exceeded yearly budget.
  • Leading this high volume outlet doing 1500-2500 covers daily while maintaining a clean, organized, efficient kitchen.
  • Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising,evaluating and enforcing discipline when necessary.
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Actively involved in cost control, sanitation, menu development, and training.
  • Managed a team of 20 employees on a daily basis and ensured daily jobs were met and done in the most efficient way.
Candidate Info
8
years in
workforce
1
year
at this job
C
Culinary Arts

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