Chef Resume Samples

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Chefs work in restaurants and prepare dishes. Usual work activities listed on a Chef resume sample are developing menus, ordering supplies, testing recipes, training staff, ensuring food quality, predicting supply needs, and enforcing food hygiene regulations. Based on our collection of example resumes, essential skills for this role are cooking skills, creativity, leadership, multitasking, time management, and good communication skills. Previous cooking experience is mandatory. Some restaurants require Chefs to hold professional cookery and hospitality certificates.

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1

Executive Chef

Served as Executive Chef for high-ranking private school consisting of more than 1.5K students. Developed and implemented innovative menus and cost control procedures. Hired, managed, and trained more than 13 employees, created schedules, and conducted performance appraisals. Designed pricing strategies based on food/cost analysis, managed inventory, and maintained high standards. Provided mentoring services to more than 30 culinary students.

  • Key player in designing kitchen during major renovation, making processes more efficient.
  • Achieved and maintained 100% health score.
  • Assisted professional staff in the creation of afterschool cooking class curriculum for 2nd-8th graders; raised thousands of dollars for charity.
Candidate Info
15
years in
workforce
5
years
at this job
AS
Culinary Technology
BS
Business Studies
2

Executive Chef

Streamlined production process for a more efficient execution of product sold in both Capitol Hill and Ravenna locations

  • Improved food and labor cost within 3 months with a complete restructure of both recipe and labor process
  • Improved product consistency by organizing a system of check and balance training from beginning of product to end result with our guests
  • Developed standardized pastry program to execute consistent product among pastry staff
  • Trained and supervised 16 staff
Candidate Info
9
years in
workforce
10
months
at this job
3

Executive Chef

Managed a high volume kitchen of 30 staff members for a restaurant with annual sales of $5M, keeping food costs to 31% and labor costs to 17% of staff size. Created all recipes and menus.

  • Implemented a recipe procedure for each new menu change.
  • Developed a yield chart system for fish butchering, as well as for items used on a daily basis to assist with ordering and par levels.
  • Ensured weekly scheduling was consistent with projected sales.
  • Facilitated a morning and evening pre-shift meeting to inform staff of daily features, reservations, and reinforce team-building skills.
Candidate Info
7
years in
workforce
9
months
at this job
AA
Culinary Arts
4

Chef

Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

  • Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
  • Maintained updated knowledge of local competition and restaurant industry trends.
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
  • Comprehensive knowledge of food and catering trends
  • Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries.
Candidate Info
8
years in
workforce
8
years
at this job
HS
High School Diploma
Culinary Certification
5

Banquet Sous Chef

A full service 18 room [company name] with dining room and ballroom seating. Total seating capacity of 400. Corporate room facilities seating 100 people.

  • Assisted the Executive Chef with the management of daily kitchen operations.
  • Supervised and worked with A la Carte Sous Chefs, Banquet Sous Chef, and Pastry Chef.
  • Successfully implemented and executed a new banquet system.
  • Responsible for all banquet and catering functions.
Candidate Info
4
years in
workforce
4
years
at this job
AS
Culinary Arts
6

Chef De Cuisine

Directly managed a staff of ten

  • Supervised 2 Sous Chefs with matrix accountability for 225 culinary staff
  • Prepared lunch meals for all Atlanta Braves Staff, [company name] Staff and Braves Executive
  • Directed all full restaurant operations for all Media, Braves Staff and serve as liaison for all premium suite services
  • Oversee all food for the Owners Box and General Managers Suite
  • Oversaw a $150K operating budget and manage a $200K P&L weekly
  • Maintained an average monthly inventory of $3000 (50% under projected month-end budget)
  • Maintained an average 17% Cost of Service (COS Goal is 21.5% or less)
Candidate Info
8
years in
workforce
2
years
at this job
Artisan Bread Baking And Cakes, Tarts And Torts
7

Executive Chef

Oversaw total operations, including 75 crew members and four managers, in an upscale full service community of 250 residents and 300 employees, serving three meals daily with four dining rooms, room service, and multiple levels of care and special diets.

  • Successfully controlled an $820,000 food budget in the last fiscal year in a department with a balanced $2.5 million budget.
  • Consistently passed State licensing and local health inspections with near perfect scores.
  • Upgraded and developed menus, specialty functions, and off-site dining experiences.
  • Developed close professional relationships with the residents, dining committee, and Seabury staff to foster an open dialog, promote quality improvement, and consistently upgrade the standard of life for residents and employees.
Candidate Info
16
years in
workforce
2
years
at this job
AS
Associate of Science
Communications
8

Executive Chef

Executive Chef for restaurant specializing in Modern Mexican Cuisine concepts, producing $3.4 million in revenues annually

  • Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees
  • Ensured all kitchen staff understood expectations and parameters of kitchen goals and daily kitchen work
  • Hired, trained and instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, and sanitation and safety issues
  • Planned lunch, dinner and bar menus for in-house special events and catering
Candidate Info
9
years in
workforce
3
years
at this job
AA
Associate of Arts
9

Executive Chef/sous Chef

Responsible for the opening of a new restaurant, Including hiring and training of staff, ordering product and small wares, set up and staging of restaurant and creation of menu.

  • Implemented walk-through and prep sheets including updating pars based on product mix
  • Assisted Corporate Chef with creating specials and seasonal menu's
  • Trained/mentored new and current chefs and sous chefs
  • Achieved company goals in food cost and labor cost
  • Performed weekely and monthly inventory
  • Resolved P&L issues and created aggendas to improve in challenging areas
Candidate Info
10
years in
workforce
2
years
at this job
10

Private Chef

Planned and cooked contemporary international cuisine along with European food items

  • Developed healthy and nutritional dietary plan for every family member
  • Managed grocery buying and stock maintenance for food and varieties of beverages
  • Coordinated food items in menu and supervised catering for large scale parties
  • Designed and prepared 3 course menu for small dinner parties few times a week
  • Ensured to keep kitchen surfaces and appliances clean and all dishes clean placed in shelves
Candidate Info
10
years in
workforce
3
years
at this job

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