Chef De Cuisine Resume Samples - Page 3

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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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21

Chef De Cuisine

Opened new location with Chef/Owner Patricio Sandoval

  • Oversaw all kitchen operations and the training of staff
  • Designed kitchen in new location to maximize production in a very limited space
  • Completed daily inventories and ordering
  • Maintained consistent flavors for all made-to-order ceviches, guacamoles, and sauces
Candidate Info
1
year in
workforce
1
year
at this job
22

Chef De Cuisine

Assisted in opening flagship and two satellite locations (menu planning, hiring, set-up of kitchen)

  • Managed a kitchen with over 30 employees producing an average of $3 million annually
  • Created menus for special events
  • Responsible for daily ordering
  • Organize and execute culinary marketing events
  • In charge of making sure the kitchen was ready for service per shift
  • Responsible for breakfast, lunch and dinner production
  • Expo'd and led the kitchen during rush periods, with an average of 400 covers a shift
Candidate Info
12
years in
workforce
5
years
at this job
23

Chef De Cuisine

Responsibilities include menu analysis, menu descriptions, menu ideas, standardized recipes, food quality and consistency

  • Administrative and managerial responsibilities include overseeing a staff of fifteen team members, ordering, monitoring food costs, labor costs, team members reviews and scheduling of staff
  • Assume day to day operations in absence of Executive Sous Chef
  • Operating a 3-meal a day restaurant, covers ranging in peak season 800-1100, annual revenue for restaurant operation $7million
  • Have participated in working with hotels "task force" sent to Rye Town, NY to oversee banquet operations
  • Proficient in working with BirchStreet ordering systems
Candidate Info
9
years in
workforce
3
years
at this job
C
Certificate
BS
Hospitality Management
24

Chef De Cuisine

Assisted in managing the daily operations of a $5 million a year school district nutrition program.

  • Responsible for developing and implementing new and exciting marketing plans to be used in school cafeterias throughout Arizona and Hawai'i.
  • Worked closely with the Director of Nutrition to develop and maintain a balanced diet for students K-12 as per then Governor Napolitano's Call to Action for Nutrition.
  • Responsible for training all Kitchen Managers in the day-to-day operations of their cafeterias.
  • Maintained monthly inventory of product, payroll, accounts receivable, and accounts payable.
Candidate Info
9
years in
workforce
5
years
at this job
BS
Kinesiology
25

Chef De Cuisine - Specialty Restaurant, BLT Steak

  • Promoted to head chef by Laurant Tourondel to run his 1st kitchen outside of the United States.
  • Directly responsible for all restaurant food and labor costing for the $4+million/annually "Specialty" restaurant.
  • Created a daily changing 8 dish "Blackboard Specials" menu, utilizing products in house to maintain and lower my already lower than budget weekly food cost.
  • Represented the Ritz Carlton Hotel in two (2) cooking & recipe competitions, placing 1st in one of them and was featured in "In The Mix Magazine" Spring '11 issue as the Platinum Prize Winner.
Candidate Info
7
years in
workforce
2
years
at this job
AAS
Culinary Arts
26

Chef De Cuisine

Develop and execute full course catering menus for intimate occasions or large events.(600 people+)

  • Head of purchasing for food and supplies, maintaining a 27% food cost and 47% total cost operation.
  • Provide customer service to a diverse client base and arranged all catered events.
  • Manage chefs, servers and bartenders for catered event placement.
Candidate Info
11
years in
workforce
11
years
at this job
AS
Culinary Arts
27

Chef De Cuisine/executive Sous Chef

Under direction of Executive Chef, managed kitchen staff and functions that included scheduling, menu planning and purchasing for a resort

  • Provided direction in maintaining high quality standards and concept identity for upscale, fine dining restaurant.
  • Applied advanced culinary knowledge to create daily specials and seasonal menu changes.
  • Maintained and controlling costs, rotating stock, adjusting menu and preparation methods, and sustaining appropriate inventory levels.
Candidate Info
30
years in
workforce
3
years
at this job
AS
French Culinary Arts & History
Culinary Arts
28

Chef De Cuisine

Assisted Chef Owner with supervision and training of all kitchen staff according to company policies and procedures

  • Responsible for maintaining budgetary guidelines through accurate purchasing and portion control
  • Developed weekly special menu items and soups of the day utilizing local farmers' market
  • Streamlined inventory-control system and handled all food vendor relationships
  • Worked with General Manager and Chef Owner to analyze and update wine menu offerings and pricing
Candidate Info
3
years in
workforce
2
years
at this job
Sciences
29

Chef De Cuisine

Created menus and coordinated banquets & special events for 30 to 200 people

  • Hired and trained kitchen staff on proper use of equipment, food handling, and portion sizing, as well as supervising and scheduling
  • Ordered and received product with a focus on profitability
  • Maintained excellent food preparation & quality
  • Adapted well in high-demand, fast-paced environment
Candidate Info
20
years in
workforce
2
years
at this job
30

Chef De Cuisine

Met 97% of annual culinary financial objectives; estimating menu requirements, designing menus and anticipating and evaluating response to menu presentation

  • Oversees daily culinary operations of Café 43 as Chef de Cuisine, ordering and monthly inventory
  • Assists Executive Chef in creating seasonal menus for Café 43
  • Develops recipes and portion specifications; applying established procedures and budgetary constraints
  • Assists with high profile Banquet events for former President Bush
  • Accomplishes human resource objectives; communicating job expectations, enforcing policy and procedure, appraising and reviewing job contributions
  • Executes culinary operations; preparing and completing action plans, implementing SOP's
Candidate Info
15
years in
workforce
2
years
at this job
C
Culinary & Pastry

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