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Chef Resume Samples
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Candidate Info
years in workforce
years at this job
Culinary Technology
Business Studies
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
years in workforce
months at this job
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
years in workforce
months at this job
Culinary Arts
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
years in workforce
years at this job
High School Diploma
Culinary Certification
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
years in workforce
years at this job
Culinary Arts
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
years in workforce
years at this job
Artisan Bread Baking And Cakes, Tarts And Torts
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
years in workforce
years at this job
Associate of Science
Communications
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
years in workforce
years at this job
Associate of Arts
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
years in workforce
years at this job
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
years in workforce
years at this job
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
years in workforce
years at this job
Chef
Seasoned and cooked food according to recipes or personal judgment and experience.
- Frequently switched between positions as Cold Food prep, Dessert Station and Relief Chef mid shift to support changing needs of the kitchen, developed popular daily specials with personally sourced ingredients for broiler and saute stations.
- Prepared food for parties, holiday meals, luncheons, special functions, and other social events.
- Weighed, measured, and mixed ingredients according to recipes using various kitchen utensils and equipment. Cleaned, cut, and cooked meat, fish, or poultry
- Regularly checked on guests' satisfaction.
- Cooked the exact number of items ordered by each customer, working on several different orders simultaneously consistently adhered to quality expectations and standards.
- Delivered an exceptional dining experience.
Candidate Info
years in workforce
year at this job
Culinary Arts
Assistant Sous Chef
Expedited, and worked meat and fish stations serving over 200 fine dining covers nightly
- Prepared food for a la carte in house dining and off-site special events
- Supervised all kitchen employees, ensured all mise en place for stations was correct and on time for service
- Responsible for maintaining inventory and ensuring quality of all incoming products
Candidate Info
years in workforce
years at this job
Culinary Arts And Oenology Classes
Management
Senior Executive Chef, Asu/barrett's Honor College
Noted as the top dining venue in the country for universities opened in August of 09 with revenues up to 9.5 million per year.
- Administered the operation at Arizona State University with over 100 employees, a fresh foods sustainable and organic concept serving restaurant scratch cooked meals to order.
- Trained and developed chefs for other units.
- Opened new facilities in other states, R&D for national menu roll out, HACCP, P&L, budget development, MS office, Excel, and menu development.
Candidate Info
years in workforce
years at this job
Food Safety And Sanitation
Hired on As A Sous Chef
Managed a staff of 15 with setting the standards of infusing Asian with Italian Cuisine.
- Worked closely with the owner in monitoring inventory levels through ordering to ensure product availability
- Performed administrative task as needed
- Maintained fast, accurate service, positive guest relations, and ensure products are consistent with quality standards.
- Ensure food safety procedures are executed according to policy and health/sanitation regulations.
- Plan and direct food preparations in the kitchen
- Recognized in food and wine section for the dessert creations in 2004
Candidate Info
years in workforce
years at this job
Associate of Applied Science
Executive Chef
Managed all financials including budget development, forecasting, and financial
reporting for multiple properties
- Hired and trained chef managers to be responsible for their own kitchens and all
- Prepared food for over 4000 employees on a daily basis
- Oversaw production and managed kitchen practices of four separate accounts
Candidate Info
years in workforce
years at this job
Culinary Arts Program
Executive Chef
Overall culinary direction, planning and execution of daily menu
- Managed kitchen staff for 150 seat contemporary bistro
- Developed extensive wine list and paired select wines with menu items
- Maintained food costing and inventory controls
- Conducted public/private food demonstrations, cooking classes and promotions
Candidate Info
years in workforce
year at this job
Culinary Arts
Chef
- Prepared palatable meals according to a specified menu and schedule with a minimum of waste
- Assisted in prep work for breakfast buffet, Sunday brunch, and banquet events
- Catered banquets for an average of 80 people: set up room and buffet, took drink orders, served food and drinks, bussed and cleaned up
- Prepare and deliver room service orders
- Maintained safe, sanitary, and orderly work area
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