Executive Chef Resume Samples

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Executive Chefs are experienced cooks who oversee daily operations in a kitchen and coordinate staff. A typical sample resume for Executive Chef emphasizes duties like developing recipes, planning menus, determining menu prices, enforcing food safety standards, preparing food, and take disciplinary actions if necessary. The ideal candidate should showcase in his or her resume qualifications like cooking skills, leadership, teamwork, training, and time management. Most Executive Chefs hold a degree in culinary arts or food management.

For more information on what it takes to be a Executive Chef, check out our complete Executive Chef Job Description.

Looking for cover letter ideas? See our sample Executive Chef Cover Letter .

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1

Executive Chef

Efficiently managed and assisted kitchen staff in producing food banquets, catered events and member dining areas.

  • Reduced food costs by 10% by expertly estimating purchasing needs and buying through approved suppliers.
  • Collaborated closely with Food and Beverage manager to conduct staff meetings and resolve any service, product or personal issues.
  • Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
  • Regularly developed new recipes in accordance with consumer tastes, nutritional needs and budgetary considerations.
Candidate Info
25
years in
workforce
1
year
at this job
2

Executive Chef

Responsible for all aspects of food production and beautiful waterfront resort with 413 rooms, 3 restaurants, 40,000 square feet of meeting; convention space, the stewarding department $10M in Food and Beverage revenue.

  • Renovated and restructured the kitchen lay out to fulfill its maximum potential
  • Developed menu items to reflect current trends and local taste for restaurants and banquet.
  • Increased food revenue by $1M in the first year, reduced food and labor cost by 2%, increased guest SALT (satisfaction and loyalty tracking) score.
Candidate Info
19
years in
workforce
3
years
at this job
AAS
Education & Computer Skills
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

Executive Chef

Created and managed $3 million annual food & labor budget for 3 restaurants.

  • Worked as part of sales team to sell, upgrade and execute events.
  • Established direct contact with members to drive sales revenue in 3 restaurants.
  • Demonstrated of culinary techniques to staff to ensure proper preparation, presentation and quality of new menus.
  • Catered more than 100 private functions annually - size ranging from small tea parties to 350+ person banquets.
  • Created & executed monthly high-end specialty wine dinners for 80 members with estimated
  • Ensured proper equipment operation and maintenance to ensure proper safety & sanitation in kitchen.
Candidate Info
12
years in
workforce
3
years
at this job
5

Executive Chef

Executive Chef for upscale food court, serving multiple cuisines and stations.

  • Interviewed, trained, scheduled, and directed culinary staff.
  • Planned menus & created specials.
  • Maintained and assured food quality.
  • Controlled and managed food cost and inventory from 37% to 28%.
  • Maintained amiable relationships with vendors and received preferred pricings.
Candidate Info
9
years in
workforce
4
months
at this job
AS
Associate of Science
6

Executive Chef

Managed and built all aspects of the food operation

  • Developed menus for casual and fine dining rooms
  • Completed high level cost analysis on all menu items
  • Developed banquet facility and produced banquets for up to 600 guests
  • Lowered total operating costs by 20% in first year and maintained average of 36% food cost and 21% labor cost
Candidate Info
4
years in
workforce
4
years
at this job
7

Campus Executive Chef

Oversaw culinary operations for [company name] headquarters, with nearly 2,000 employees on site

  • Multi-site operation, including several cafes and outlets focused on health and wellbeing
  • Ensured adherence to food standards, and oversaw welfare and training for a staff of 20
  • Controlled food costs and ensured profit, monitoring purchases and catering operations.
  • Implemented new food concepts
  • Increased catering sales by creating customized menus
Candidate Info
36
years in
workforce
3
years
at this job
AS
Culinary Arts
BA
Pastry
8

Executive Chef

Oversaw food production for six school kitchens

  • Created and implemented new weekly menus
  • Oversaw Banquet and Catering functions up to 1000 people
  • Catered to the special dietary needs of the students
  • Supervised a staff of 30 cooks and 3 Sous Chefs
  • Daily ordering of all food products and menu items through approved vendors
Candidate Info
14
years in
workforce
1
year
at this job
C
Culinary Arts
BA
Landscape Horticulture Design
9

Executive Chef

Responsible for daily operation of al a Carte and Banquet facility with 420+ members

  • Prepared and executed Banquets from 10-350 people
  • Implemented lunch and dinner specials on a daily basis
  • Managed ordering and inventory, food and labor costing, budgeting and forecasting
  • Menu development, Tournaments, Theme Nights, and other social events
  • Responsible for hiring, training and scheduling kitchen staff of 20+ employees
  • Administered employee performance reviews and raises reflecting their evaluation
Candidate Info
30
years in
workforce
6
years
at this job
Business Management, Accounting, & Computer Science

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