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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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31

Chef De Cuisine

Created progressive food cost

  • Managed back house operations.
  • Participated in weekly B.E.O meetings to discuss special needs to ensure customer satisfaction
  • Managed 3 shifts of employees in a 24 hour restaurant
Candidate Info
3
years in
workforce
1
year
at this job
32

Chef De Cuisine

Supervise a staff of 45 in the kitchen and 35 stewarding; 85 seat restaurant, servicing 800 rooms and up to 700 banqueting in multiple rooms

  • Expediting lunch and dinner servicing
  • Interviewing, training, scheduling and doing staff payroll
  • Menu development, implementation and creation of daily specials
  • Addressing kitchen sanitation, equipment issues and ordering inventory
  • Meeting restaurant guest to access direct feedback
  • Instrumental in bring Shula's Steak House to #3 in Manhattan as rated by OpenTable.com
Candidate Info
9
years in
workforce
5
years
at this job
33

Chef De Cuisine

Chef de Cuisine for restaurant serving high-end steaks and seasonal cuisine, producing $3.9 million annually in sales.

  • Hire, train, and direct seven cooks/chefs.
  • Select and appropriately price menus for cost effectiveness
  • Responsible for quality assurance, variation and overall management of menus which include planning, designing and costing.
  • Assure quality control, and minimize waste.
  • Oversee overall kitchen operations and staff time management.
Candidate Info
11
years in
workforce
7
years
at this job
Art Institute
34

Chef De Cuisine

Leads food production staff; Establishes and maintains effective working relationships with other departments to provide a unified food service experience for patients, residents, visitors and employees.

  • Responsible for managing the process of purchasing, receiving, scheduling, inventory control and managing food production activities such as patient room service (line cooking), retail, and catering operations.
  • Over seeing sanitation, safety, customer service, marketing, merchandising, food quality, and portion control, customer satisfaction, booking and costing catered functions.
  • Managing food production computer systems
  • Menu planning, pre -costing and post-costing
  • Assisted in the design, set up, and execution of Production kitchen for new hospital opened December 13, 2014 including new menu for retail stations
Candidate Info
38
years in
workforce
9
years
at this job
AAS
Management
35

Chef De Cuisine

  • Managed daily production of all culinary staff and provided analysis of culinary operations
  • Responsible for daily food ordering and inventory
  • Monitored food and labor costs
  • Inspected and oversaw sanitation of operational kitchen
  • Crafted all charcuterie and butchered all meats and seafood
  • Created farmers market driven seasonal menus
  • Provided hands-on training and education of culinary team
Candidate Info
13
years in
workforce
1
year
at this job
36

Chef De Cuisine

  • Managed daily operations and menu execution for daily service
  • Ordered produce and meats according to reservations and projected covers
  • Managed BOH staff and arranged schedules
Candidate Info
11
years in
workforce
1
year
at this job
37

CHEF DE CUISINE, Garde Manger

Responsible for all hotel banquet and Regency Club operations as well as assisting the 5 F&B outlets/restaurants.

  • Implemented new ordering process allowing Hyatt to offer more sustainable menu items, purchase a greater variety of products from local vendors and better align with corporate initiatives
  • Redesigned Regency Club menu and amenity program
  • Member of innovation team and safety committee
Candidate Info
12
years in
workforce
2
years
at this job
AS
Culinary Arts
38

Chef De Cuisine

[company name] is one of the well establish club's in Pasadena since 1921. It is more than just a membership but a lifestyle that combines the traditional of classic club with amenities and the highest level of service.

  • Organized and standardized all purchasing receiving and inventory procedures for food service operations.
  • Maximized profitability by effectively negotiating with sales representative to obtain best possible price.
  • Purchasing budget of $60K on a monthly basis by developing highly effective inventory, ordering, and purchase control.
  • Expertly controlled purchasing practices and inventory levels.
  • Maintain a steady food cost by 24%.
  • Wrote standard operating procedure for the kitchen of all food service operation.
  • Establish cohesive operations between kitchen staff and dining room.
  • Maximizing kitchen productivity and staff performance.
  • Improved internal communication and leadership with sales and catering staff by utilizing advance knowledge of best operating procedures.
Candidate Info
26
years in
workforce
4
years
at this job
Awards
39

Chef De Cuisine

Responsible for culinary operations of 3 outlets and banquet operations; $11 million in Food and Beverage revenue

  • Manage scheduling of 27 cooks for entire culinary operation
  • Take lead on menu creation and kitchen structure in outlets
  • Review financials weekly to maintain labor and food cost budgets with Executive Chef
  • Daily and weekly reconciliation of payroll
Candidate Info
10
years in
workforce
10
months
at this job
40

Chef De Cuisine

Chef de Cuisine, Executive level supervisory capacity in respect to all food services operation.

  • Responsible for a staff of 10 employees.
  • 500 thousand food and beverage revenue.
  • Created salad specials, desserts and dressings
  • Designed and carved ice sculptures.
Candidate Info
3
years in
workforce
2
years
at this job

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