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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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41

Chef De Cuisine

Opened restaurant for business

  • Supervise Staff of 4
  • Planned entire menu for four seasons, featuring fresh local produce
  • Performed purchasing duties
  • Responsible for implementing philosophy of providing excellent customer service to ensure referral business
  • Responsible for selecting the team for all special events according to their expertise and strength
Candidate Info
1
year in
workforce
1
year
at this job
Culinary Arts
42

Chef De Cuisine

Supervise staff, monitor meal service, portion controls, temperature logs, cleanliness of kitchen and equipment.

  • Responsible for inventory/purchasing/receiving food and non products according to standards established.
  • Consistently training/in-service and evaluating kitchen staff.
  • Responsible for modified diets, 5 week menu cycle and daily prep lists, ensuring all menus and recipes meet the dining services quality standards.
  • Monthly cooking demos of original recipes.
  • Ensure food preparation for special catering events meet quality standards..
Candidate Info
32
years in
workforce
3
years
at this job
AS
Business Management
43

Chef De Cuisine

Responsible for all culinary operations for a top 20 private club with 1600 members and over 4 million in annual sales

  • Hire, train, schedule and manage staff of 3 sous chefs, 20 line cooks and 12 stewards
  • Oversee banquet and private dining for up to 800 members and guests.
  • Responsible for maintaining proper food service in all 4 food outlets
  • Development and pricing for weekly a la carte, banquet, and wine diner menus.
Candidate Info
11
years in
workforce
5
years
at this job
HS
High School Diploma
Better Control Process
44

Chef De Cuisine

Prepared Bistro 1 LR for grand opening in all aspects of the restaurant

  • Managed and scheduled 20 employees
  • Responsible for Ordering & controlling Food cost
  • Handled daily and weekly scheduling of team
  • Worked very closely with local purveyors for fresh products
Candidate Info
17
years in
workforce
2
years
at this job
BA
Restaurant Management
Culinary Arts
45

Chef De Cuisine

A 250 seat Restaurant that offers Continental Cuisine serves between 1000 to 1200 covers on weekends

  • Hire, train and direct cooks to ensure quality control and minimize waste
  • Off Site Catering events
  • Create Greek dishes specialties, soups, sauces and daily specialties
  • Create Seasonal Menus for restaurant and for catering events
  • Ordering, scheduling, food cost
Candidate Info
12
years in
workforce
6
years
at this job
Management Training Wmhr
46

Chef De Cuisine

Supervise a staff of 35 in steak house kitchen; 85 seat restaurant, servicing 800 rooms and 700 banqueting

  • Expediting lunch and dinner servicing
  • Interviewing, training and doing staff payroll
  • Menu development, implementation and creation of daily specials
  • Addressing kitchen sanitation, equipment issues and ordering inventory
Candidate Info
13
years in
workforce
5
years
at this job
47

Chef De Cuisine and Retail Associate

Transition kitchen, cooks and menu from previous chef's vision to new chef's vision

  • Implemented new SOPs
  • Rearranged kitchen/line for optimal use
  • Educated FOH staff on new menu items and new kitchen procedures
  • Train old and new kitchen staff on new menu items and new kitchen procedures
  • Expedite, work line stations as needed, schedule, discipline, hire/fire, order, inventory
  • Assist with wine, cheese, beer and retail sales, as well as prepare cheese flights ordered for guests in the Bistro
Candidate Info
12
years in
workforce
1
year
at this job
BA
Bachelor of Arts
48

Chef De Cuisine

Total food sales of 9 million dollars.

  • Oversee general operations for the 4 dining venues and manage 23 employees.
  • Develop weekly production strategy and assist in butchery and production.
  • Work with executive chef for labor budget and banquet planning.
  • Organize kitchen structure; refine station operations and general efficiency issues that arise.
  • Responsible for weekly ordering of all food related products and receiving accountability.
Candidate Info
8
years in
workforce
1
year
at this job
Business Administration
Culinary Arts
49

Chef De Cuisine

Supervise and oversee all food purchasing, production, menus, catering and scheduling.

  • Develop and implement all ala carte, banquet and wine dinner menus.
  • Develop and implement standard recipes, portion sizes and cost analysis for menus.
  • Maintain high level of Chef / Customer rapport.
  • Hire, train and develop job descriptions for all culinary staff employees.
  • Preparation and "hands on" cooking every day to ensure quality and consistency.
  • Develop and execute cooking demonstrations for the restaurant.
Candidate Info
8
years in
workforce
11
months
at this job
HS
Advanced Culinary And Pastry Arts
Management Through The American Culinary Federation
Les Art Culinaires/ Institute Paul Bocuse
50

Chef De Cuisine

  • Developement and execution of menu.
  • Manage inventory levels of fresh and dry goods, including developing relationships with specialty suppliers and local farmers.
  • Provide training and directions to externs both front and back of house.
  • Monitor and ensure food quality and safety procedures.
  • Responsible for overseeing all operations in kitchen.
  • Maintain food costs under 25%.
Candidate Info
12
years in
workforce
4
years
at this job
AS
Culinary Arts
BA
Entrepreneurship

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