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7 Chef Resume Examples to Get You Hired in 2024

Best for senior and mid-level candidates

There’s plenty of room in our elegant resume template to add your professional experience while impressing recruiters with a sleek design.

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Like this template? Customize this resume and make it your own with the help of our Al-powered suggestions, accent colors, and modern fonts.

Chef Resume

• Chef Resume by Experiences
• Chef Resumes by Role

You can memorize any recipe, cook any dish, and work with diverse kitchen teams. You’re an amazing chef, and you can’t wait for your next employer to experience your skills!

The  US Bureau of Labor Statistics  estimates that the demand for chefs will rise by at least 6% between 2019 and 2029, which is faster than average. So, while more places are in need of a great chef, chances are there are hundreds of other interested candidates.

To increase your chance of landing your dream job as a chef, you’ll need to write a cover letter and resume. We have created seven of the best chef resume samples to guide you as you  write your own chef resume .

We’ve reviewed thousands of resumes and identified common mistakes many chefs make when writing their resumes.  Thankfully, this chef resume writing guide will help you come up with the kind of resume that will increase your chances of getting hired in 2024 .

or download as PDF

Why this resume works

• Always customize your summary by including the employer’s name and position you’re seeking.
• This means you have to clearly demonstrate your relevant experience. If you have certifications or additional training, make sure to include it on your chef resume.
• If you can show how and why you’ve used certain certificates or training on the job, be sure to include that in your chef cover letter .

Entry-Level Chef Resume

• When writing a career objective, you need to mention keywords that will grab the interviewer’s attention, such as “assist kitchen staff,” “maintain a clean working area,” and “customer service experience.”
• Always make sure to include the name of the employer and the position you’re seeking.

Sous Chef Resume

• As a sous chef, you’ve probably written a resume before, but it can help to review  common resume tips  to ensure your resume is easy to read, comprehensive, and aesthetically pleasing.
• If you have any skills listed in the job description, make sure to include them in your skills section or work experience bullets. And don’t forge to list specific achievements in your sous chef resume.
• For example, did your restaurant win any awards? Did you save your employer money? 

Executive Chef Resume

• If you’ve had the chance to help hire or manage other kitchen or service staff, be sure to include that. Employers always like to see leadership skills!
• Always double-check the executive chef job description for relevant keywords you can include, like “budgeting,” “food preparation,” and “recipe creation.”

Private Chef Resume

• Besides this, feel free to express your personal skills such as food presentation to pack your private chef resume with your key strengths.

Sushi Chef Resume

• Adding your creative past experiences and soft skills can take your sushi chef resume up a notch.

Pastry Chef Resume

• Start by only listing your most relevant experience. No employer needs to know every job you’ve held since you were 16.
• Once you’ve included the experience you want, mark down only your most notable accomplishments. And some responsibilities can be joined together, like monitoring ingredient consumption, labor costs, and customer preferences to manage the kitchen budget.
• Even the best writers make mistakes, so always run your resume through a  resume checker  to ensure there aren’t any misspelled words, punctuation errors, or grammar issues.  

Related resume guides

• Food Service Worker

• Career Blog

Chef Resume Example & Writing Guide for 2024

As a chef seeking employment, your resume is your best shot at making a great first impression on prospective employers. Crafting a comprehensive resume that showcases your skills and experience is essential to securing your dream job in the culinary industry.

This Chef Resume Example & Writing Guide is designed to help you do just that. In this guide, you’ll learn how to create a chef resume that is tailored to your skills and experience, helping you to stand out from other applicants.

The purpose of this guide is to help you understand what makes a great chef resume, and provide you with tools and insights to craft your own. We’ll show you what you need to include, what to leave out, and how to showcase your skills and experience in the best possible light.

Importance of Crafting a Comprehensive Chef Resume

Crafting a comprehensive chef resume is incredibly important in today’s highly competitive job market. Your resume is often the first point of contact you have with potential employers and plays a significant role in determining whether or not you get an interview.

Having a well-written resume that accurately reflects your skills and experience can make all the difference in getting your foot in the door and landing your dream job in the culinary industry.

Overview of What the Guide Will Cover

In this guide, we’ll cover everything you need to know about creating a chef resume that stands out. From formatting to content to tips and tricks for tailoring your resume to specific job postings, we’ve got you covered.

Topics we’ll cover include:

• Resume formatting and layout
• What to include in your resume
• Skills and experience to highlight
• How to tailor your resume to specific job postings
• Tips for writing an effective cover letter
• Common mistakes to avoid when creating a chef resume

By the end of this guide, you’ll have all the tools you need to create a comprehensive chef resume that shows off your skills and experience in the best possible light.

Understanding the Role and Responsibilities of a Chef

When it comes to understanding the role and responsibilities of a chef, there are a few things to consider. This section will cover an overview of chef job descriptions, key skills and required qualifications for a chef, and common challenges faced by chefs.

A. Overview of Chef Job Descriptions

Chef job descriptions can vary depending on the type of establishment they work in. For example, a chef working in a fine-dining restaurant will have different duties than a chef working in a fast-food chain. However, some common duties and responsibilities of chefs include:

• Creating and modifying menus
• Overseeing kitchen operations
• Ensuring food safety and sanitation
• Managing inventory and ordering supplies
• Training and supervising kitchen staff

B. Key Skills and Required Qualifications for a Chef

To become a successful chef, there are some key skills and qualifications that are necessary. These include:

• Culinary degree or certification
• Attention to detail
• Time management
• Communication skills
• Knowledge of food safety and sanitation regulations
• Ability to work in a high-stress environment

C. Common Challenges Faced by Chefs

Chefs face a variety of challenges in their day-to-day work. Some common challenges include:

• Long and irregular hours
• High-pressure and fast-paced work environment
• Physical demands (standing for long periods of time, lifting heavy equipment)
• Meeting the demands and expectations of customers
• Keeping up with new food trends and techniques

By understanding the role and responsibilities of a chef, as well as the necessary skills and qualifications and common challenges, aspiring chefs can better position themselves for success in their careers.

Formatting and Structuring an Effective Chef Resume

A well-written chef resume can make all the difference in getting the job you want. The formatting and structure of your resume are equally important as its content. Here are some tips on how to format and structure an effective chef resume.

A. Basics of Crafting a Professional Resume

The basic structure of any professional resume includes the following sections:

• Header: This section should include your name, contact information such as your phone number and email address, and your address.
• Professional Summary: This section should provide a brief overview of your skills, experiences and goals.
• Work Experience: This section should detail your past and current work experiences related to the job you’re applying for.
• Education: This section should list your academic achievements, degrees, certifications or any other relevant education you have obtained.
• Skills: This section should list your culinary and technical skills.
• References: This section should include the name and contact information of references who can vouch for your capabilities and work ethics.

B. Tailoring Your Chef Resume to the Job Listing

Crafting a customized chef resume is necessary to increase your chances of getting hired. You need to tailor your resume based on the job you’re applying for by highlighting relevant experiences and skills.

Review the job listing and look for the required qualifications, and then highlight those in your chef resume. You might also want to reflect on what the job entails and tailor your resume to indicate how you can excel in that particular job.

C. Importance of Keywords and Action Verbs in Chef Resumes

Using the right keywords and action verbs throughout your chef resume can increase your resume’s visibility to hiring managers and recruiters. Keywords and action verbs highlight your skills, experiences, and achievements throughout your resume.

Identify important keywords related to the job and include them in your chef resume wherever relevant. Action verbs such as “managed,” “created,” “implemented,” and “increased” demonstrate your skills and proficiency in the culinary industry.

Formatting and structuring are key elements to ensure your chef resume catches the attention of recruiters and hiring managers. Tailoring your resume to the job listing and emphasizing vital keywords and action verbs will make it stand out from the rest. Follow these tips to craft an effective chef resume and increase your chances of getting hired.

Essential Components of a Chef Resume

Your chef resume is your chance to showcase your experience and expertise in the culinary arts, so it’s important to create a resume that highlights your skills and sets you apart from the competition. Here are the essential components of a chef resume:

A. Contact Information and Personal Summary

The first thing that should be included on your chef resume are your contact information and personal summary. Make sure to include your full name, phone number, and email address so potential employers can easily contact you. Your personal summary should be a brief paragraph that highlights your experience and expertise in the culinary industry.

B. Professional Experience

Your professional experience should be the most detailed section of your chef resume. Include the names of the restaurants or establishments where you worked, the dates you were employed, and your job titles. Also, be sure to highlight your specific responsibilities and achievements at each job, including any promotions or awards you received. If you have experience working in Michelin-starred restaurants, be sure to mention it here.

C. Education and Certifications

While formal education is not always necessary for a career in the culinary arts, it can be helpful to mention any diplomas, degrees or certifications you’ve earned. Include the name of the institution where you earned your degree or certification, and the dates you attended. Also, mention any specialized training or culinary courses you’ve taken.

D. Skills and Abilities

As a chef, you undoubtedly have a wide range of skills and abilities in the kitchen. Create a section dedicated to showcasing these skills, such as knife skills, plating techniques, and flavor profiles. Be sure to mention any specialty cuisines you have experience in, such as French, Italian or Asian.

E. Awards and Accomplishments

Lastly, make sure to include any awards or accomplishments you’ve received throughout your career. This could include culinary competitions you’ve won, industry awards you’ve received, or any articles or publications that have featured your work.

Your chef resume should be a comprehensive representation of your experience and expertise in the culinary arts. By following these essential components and tailoring your resume to the position you are applying for, you’ll improve your chances of landing your dream chef job.

Writing the Chef Resume: A Step-by-Step Guide

As a chef, your resume plays a crucial role in your job search process. The interviewers will rely on your resume to assess your skills, experience, and suitability for the job. Therefore, it’s crucial to craft an eye-catching chef resume that can help you stand out from the competition. Here are some tips to help you achieve that:

A. Tips for Writing an Eye-Catching Chef Resume

• Start with a compelling summary – Your summary should highlight your experience, skills, and achievements in a concise, easy-to-read manner. It should be the first thing that catches the interviewer’s attention.
• Use action verbs to describe your achievements – Use strong and clear action verbs to describe your previous work experience. Choose action verbs that highlight your accomplishments, like “developed,” “led,” “managed,” and “increased.”
• Highlight your skills – Make sure to list your top culinary skills, including cooking techniques, food safety knowledge, and creative plating. Use keywords that employers are looking for in the job posting.
• Quantify your achievements – Use specific numbers and statistics to showcase your achievements. For example, instead of saying “improved kitchen efficiency,” say “increased kitchen efficiency by 35%.”
• Tailor your resume to the job – Customize your resume according to the job posting. Make sure to highlight the skills and experiences that the employer is looking for.

B. How to Showcase Your Achievements and Skills on a Chef Resume

Here are some tips on how to highlight your achievements and skills on your chef resume:

• Use the right format – Choose a format that works best for you. For example, a chronological resume format can work well if you have a solid work history. On the other hand, a functional resume format can work well if you have limited work experience but are highly skilled.
• Include a section on notable achievements – Consider including a section on your resume that showcases your most notable achievements. This could be a dish you created that received rave reviews, or an award you received in a cooking competition.
• Spotlight your specialties – If you have specialized knowledge, like wine pairing or gluten-free cooking, make sure to highlight it on your resume.
• Showcase your creativity – If you’re known for your creative plating or unique flavor combinations, consider including a section that showcases your creativity.
• Share your passion – Employers want to see that you’re passionate about cooking. Make sure to convey your enthusiasm for cooking and your commitment to providing excellent culinary experiences.

Chef Resume Examples and Templates

When it comes to finding a job in the culinary industry, a well-crafted resume is crucial. It not only showcases your skills and experience but also demonstrates your passion for the art of cooking. Whether you are a seasoned chef or a beginner in the field, here are some tips and resources to help you create a winning chef resume.

A. Sample Chef Resumes for Different Experience Levels

As a chef, your experience is the most critical aspect of your resume. You need to highlight your skills and achievements in a way that convinces potential employers that you are the right fit for the job. To help you get started, here are some sample chef resumes for different experience levels:

1. Entry-Level Chef Resume

This sample resume is perfect for beginners, graduates of culinary schools or apprenticeships, and those with minimal experience in the industry.

123 Main Street, City, State, ZIP Phone: (123) 456-7890 Email:  [email protected]

Passionate culinary school graduate with a strong foundation in culinary techniques and a desire to learn and grow in the industry. Committed to delivering high-quality dishes and providing excellent customer service. Eager to contribute to a dynamic culinary team.

• Coursework: Culinary Fundamentals, Food Safety and Sanitation, Baking and Pastry Arts
• Knife skills and food preparation techniques
• Basic cooking methods and techniques
• Ingredient knowledge and flavor combinations
• Ability to follow recipes and instructions accurately
• Strong work ethic and ability to work in a fast-paced environment
• Excellent time management and organizational skills
• Assisted with food preparation and plating under the guidance of experienced chefs
• Maintained cleanliness and sanitation of workstations
• Collaborated with the kitchen team to ensure timely and accurate service

2. Sous Chef Resume

This resume is tailored for chefs who have several years of experience working as a sous chef and are now looking to move up the career ladder.

456 Oak Street, City, State, ZIP Phone: (123) 456-7890 Email:  [email protected]

Experienced sous chef with a proven track record of assisting executive chefs in managing kitchen operations and leading culinary teams. Strong culinary skills, creativity, and attention to detail. Adept at maintaining high standards of quality and efficiency.

• Collaborated with executive chef in menu planning, recipe development, and food cost management
• Oversaw food preparation, ensuring consistent quality and presentation
• Trained and mentored junior kitchen staff
• Managed inventory and controlled food costs
• Ensured compliance with food safety and sanitation regulations
• Culinary Arts Certificate, ABC Culinary Institute, Year
• Associate Degree in Culinary Arts, DEF Community College, Year
• Menu planning and recipe development
• Food preparation and cooking techniques
• Team leadership and staff training
• Inventory management and cost control
• Strong communication and organizational skills

3. Executive Chef Resume

This sample is suitable for experienced chefs who have held senior positions in reputable restaurants or kitchens.

Michael Johnson

789 Elm Street, City, State, ZIP Phone: (123) 456-7890 Email:  [email protected]

Highly accomplished executive chef with a successful career in leading upscale culinary establishments. Proven expertise in creating innovative menus, managing kitchen operations, and delivering exceptional dining experiences. Skilled in team leadership, food cost management, and culinary creativity.

• Developed and implemented creative menus showcasing seasonal and locally sourced ingredients
• Oversaw kitchen operations, ensuring high standards of quality, consistency, and efficiency
• Managed a team of chefs and kitchen staff, providing guidance and training
• Maintained cost control measures and optimized food and labor costs
• Collaborated with front-of-house staff to deliver exceptional customer service
• Bachelor of Culinary Arts, GHI Culinary School, Year
• Certified Executive Chef (CEC), American Culinary Federation
• Menu development and culinary creativity
• Kitchen management and team leadership
• Food cost analysis and budgeting
• Supplier management and ingredient sourcing
• Excellent communication and organizational skills

4. Pastry Chef Resume

A pastry chef requires a particular set of skills and experience. This pastry chef resume showcases their expertise in creating and producing delicious desserts and pastries.

Sarah Thompson

321 Maple Avenue, City, State, ZIP Phone: (123) 456-7890 Email:  [email protected]

Talented and creative pastry chef with a passion for crafting exquisite desserts and pastries. Skilled in various baking techniques and experienced in managing pastry operations. Committed to delivering visually stunning and delicious creations that delight customers.

• Created and executed a wide range of pastries, cakes, and desserts with exceptional taste and presentation
• Developed new recipes and adapted existing ones to meet customer preferences and dietary restrictions
• Managed pastry production, including inventory control, ordering ingredients, and ensuring timely delivery of products
• Trained and supervised pastry team members, fostering a collaborative and productive work environment
• Maintained high standards of cleanliness and food safety in the pastry department
• Diploma in Baking and Pastry Arts, ABC Culinary Institute, Year
• Advanced Pastry Techniques Certification, DEF Pastry Academy, Year
• Proficient in various baking techniques, including dough preparation, cake decorating, and chocolate work
• Knowledgeable in flavor combinations and dessert presentation
• Strong attention to detail and ability to execute intricate designs
• Familiarity with pastry equipment and tools

Certifications

• Certified Pastry Culinarian (CPC), American Culinary Federation
• Food Safety Manager Certification, Year

Additional Information

• Portfolio: [Link to portfolio website or attached portfolio samples]
• References: Available upon request

B. Templates for Creating Chef Resumes

Creating a professional chef resume can seem daunting, and that’s where templates come in. A template can provide a structure for your resume and ensure that it is well-organized and easy to read. Here are some templates to consider:

Classic Chef Resume Template: This template is perfect for chefs looking for a traditional, elegant design.

Modern Chef Resume Template: This template has a contemporary look and feel with bright colors and modern fonts.

Creative Chef Resume Template: For those who want to stand out, a creative resume template is a great option. This template allows you to showcase your personality and individuality through design.

C. Best Practices for Customizing a Template to Your Specific Needs

While templates can be a great starting point for creating your chef resume, it is essential to customize them to your specific needs. Here are some best practices to follow when customizing a template:

Tailor the resume to the job description: read the job description carefully and include relevant skills and experiences.

Use keywords: Many companies use Applicant Tracking Systems (ATS) to scan resumes for relevant keywords, so be sure to include them.

Highlight your accomplishments: Use quantitative data to show your achievements, such as how many people you cooked for or how much revenue you generated for a previous employer.

Keep it concise and easy to read: Employers don’t have time to read long resumes, so keep it concise and easy to scan.

A well-crafted chef resume can set you apart from the competition and help you land your dream culinary job.

How to Make Your Chef Resume Stand Out

As a chef, your resume should highlight your skills and experiences in the culinary world. However, to make your resume stand out, here are three tips you should consider:

A. Optimize Your Chef Resume for Applicant Tracking Systems (ATS)

With a growing number of recruiters and hiring managers relying on technology to screen resumes, it’s crucial to ensure your resume is optimized for applicant tracking systems (ATS). To do this, make sure your resume uses relevant keywords and phrases specific to the chef industry. Also, avoid using images or fancy formatting that may not be detected by the ATS software.

B. Showcasing Your Personality and Passion for Cooking

Beyond your skills and experiences, it’s important to showcase your personality and passion for cooking in your resume. Consider including a memorable headline or summary that captures your love for cooking or highlighting any awards and recognition you’ve received for your culinary creations. Also, list any hobbies or interests related to cooking, such as volunteering at a local soup kitchen or hosting cooking classes, to showcase your dedication to the culinary arts.

C. Importance of a Strong Professional Network

In the culinary industry, networking is everything. A strong professional network not only provides access to job opportunities but also valuable insights and mentorship from seasoned chefs. To highlight your network, include any relevant professional memberships, industry events you attended, or any collaboration with other chefs in your resume. Additionally, having great references will reassure potential employers of your abilities and help you stand out from the competition.

Optimizing your chef resume for applicant tracking systems, showcasing your passion, and highlighting your professional network are three key ways to make your resume stand out as a chef. With these tips, you’ll be on your way to landing your dream job in the culinary world.

Common Mistakes to Avoid While Writing Your Chef Resume

As a professional chef, your resume is one of the most important parts of your job search. It’s your chance to showcase your skills, experience, and accomplishments to potential employers. However, even the most talented chefs can make mistakes when it comes to writing their resumes. Here are some common mistakes to avoid:

A. Grammatical and Spelling Errors

Nothing undermines your credibility as a chef more than grammatical and spelling errors in your resume. To avoid this mistake, make sure you proofread your resume carefully before submitting it. Use a spell-checker, but don’t rely on it entirely. Always ask someone else to read your resume to catch any typos or errors you might have missed.

B. Including Irrelevant Information

Another common mistake that chefs make is including irrelevant information in their resumes. For example, you might be tempted to include your hobbies or personal interests, but this information is not relevant to your job as a chef. Instead, focus on highlighting your professional experience, skills, and accomplishments.

C. Lack of Specificity

One of the biggest mistakes that chefs make when writing their resumes is not being specific enough about their experience and accomplishments. For example, instead of saying you “managed a kitchen,” be specific about what you did to manage the kitchen, such as “developed and executed menus, managed inventory and ordering, and trained kitchen staff.” This specificity helps you stand out as a unique candidate and demonstrates your professional capabilities.

Your chef resume is your opportunity to showcase your skills, experience, and accomplishments to potential employers. By avoiding common mistakes like grammatical and spelling errors, including irrelevant information, and lack of specificity, you can improve your chances of landing your dream job in the culinary world.

Preparing for a Chef Job Interview

As a chef, your culinary skills and experience are the main focus of your job interview. However, it’s important to also present a professional appearance and demeanor. This section will cover the do’s and don’ts of chef interview attire, tips for preparing for a chef job interview, and common chef interview questions and how to answer them.

A. Do’s and Don’ts of Chef Interview Attire

• Wear clean and pressed chef whites or black attire with a chef’s hat or hair neatly tied back.
• Choose appropriate and comfortable footwear such as non-slip shoes or clogs.
• Keep jewelry, perfume/cologne, and makeup minimal and avoid dangling earrings or long necklaces that may pose a safety hazard in the kitchen.
• Wear wrinkled or stained clothing or shoes.
• Show up in casual attire such as shorts or jeans.
• Overdo it with bold patterns, bright colors, or excessive jewelry and accessories.

Remember that your attire should reflect your professionalism, passion for cooking, and commitment to hygiene and safety.

B. Tips for Preparing for a Chef Job Interview

• Research the restaurant or establishment beforehand to show your interest and knowledge of their cuisine, ethos, and values.
• Practice your cooking techniques and prepare a few signature dishes to showcase your skills and creativity.
• Bring a physical or digital portfolio with photos of your past culinary projects, menus, and references.
• Be ready to discuss your strengths and weaknesses, leadership and teamwork skills, and willingness to learn and adapt.
• Show enthusiasm and confidence but also humility and respect towards the interviewer(s) and their standards.

C. Common Chef Interview Questions and How to Answer Them

• What influenced your decision to become a chef?

Answer: Share your passion for food, creativity, cultural exposure, and lifelong learning. Mention any mentors, travels, or personal experiences that shaped your culinary journey.

• What are the key ingredients of a successful kitchen team?

Answer: Emphasize communication, collaboration, respect, and a shared vision and goal. Use examples from your previous teamwork experiences to illustrate your leadership and problem-solving skills.

• Can you walk us through a difficult situation you faced in the kitchen and how you handled it?

Answer: Be honest and transparent about the situation and your response. Showcase your ability to remain calm under pressure, communicate effectively, and find solutions that prioritize quality and safety.

A chef job interview is an opportunity to showcase not only your culinary skills but also your professionalism, passion, and potential as a team player and leader. By following the guidelines and tips outlined above, you’ll increase your chances of impressing the interviewer(s) and landing your dream chef job.

Salary Expectations and Career Prospects for Chefs

As a chef, you may be wondering what your salary expectations could be and what career prospects are available. This section will cover the average salary of chefs in the United States, factors that affect chef salaries, and different career paths chefs can pursue.

A. Average Salary of Chefs in the United States

According to the Bureau of Labor Statistics, the median annual salary for chefs and head cooks in the United States was $51,530 as of May 2020. The lowest 10 percent of chefs earned less than $28,370 annually, while the highest 10 percent earned more than $86,990 annually.

B. Factors That Affect Chef Salaries

Several factors can affect a chef’s salary, including their experience, education, and the type of restaurant they work in. For example, a chef working in a high-end restaurant is likely to earn more than a chef working in a fast-food establishment.

Moreover, chefs who have completed culinary school or have years of work experience can expect higher salaries. Additionally, chefs who work in metropolitan areas tend to earn higher salaries than their counterparts in rural areas due to the higher cost of living.

C. Different Career Paths for Chefs

Chefs can pursue various career paths beyond working in a restaurant kitchen. Some of these career paths include:

Personal Chef: A personal chef works for individuals or families and prepares customized meals according to their specific dietary needs or preferences.

Catering Chef: A catering chef plans and prepares meals for large events such as weddings, corporate conferences, and other gatherings.

Research and Development Chef: A research and development chef creates and tests new recipes and food products for food manufacturing companies.

Food Critic: A food critic writes reviews of restaurants and culinary experiences for publications such as magazines, newspapers, and websites.

Food Writer: A food writer creates and writes about recipes, trends, and culinary experiences for various publications and outlets.

The salary expectations and career prospects for chefs can vary depending on several factors. While the average salary for chefs in the United States is modest, chefs can earn higher incomes through experience, education, and working in high-end restaurants. Moreover, chefs can pursue various career paths beyond restaurant kitchens, ranging from personal chefs to food writers to research and development chefs.

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• • Led a team of 20 chefs and kitchen staff in a high-volume, upscale dining environment, consistently delivering top-quality dishes.
• • Developed and launched a new fusion menu that increased customer satisfaction by 25% within the first six months.
• • Implemented a waste reduction program that cut food costs by 15%, significantly improving the restaurant's profitability.
• • Organized monthly culinary workshops for staff, enhancing team skills and fostering a culture of continuous learning and improvement.
• • Collaborated with local suppliers to source high-quality, sustainable ingredients, strengthening community ties and supporting local businesses.
• • Spearheaded a kitchen renovation project, upgrading equipment and optimizing layout for efficiency, resulting in a 20% increase in kitchen output.
• • Assisted in managing kitchen operations, contributing to a 10% increase in diner satisfaction through improved service speed and quality.
• • Played a key role in menu development, introducing 15 new dishes that became customer favorites and boosted sales.
• • Managed inventory and procurement, reducing food waste by 12%.
• • Conducted staff training on new cooking techniques and safety protocols, enhancing kitchen efficiency.
• • Oversaw the catering division, successfully executing over 200 events with high client satisfaction.
• • Prepared high-quality dishes under tight deadlines, contributing to the bistro's reputation for excellence.
• • Collaborated in a team of 10 cooks, supporting a smooth kitchen operation during peak hours.
• • Contributed ideas for menu updates and specials, several of which were adopted and became popular with patrons.
• • Maintained stringent hygiene and cleanliness standards, ensuring compliance with health and safety regulations.

8 Chef Resume Examples & Guide for 2024

Your chef resume must highlight your experience with diverse cuisines. Showcase the range of kitchen environments you have mastered, from high-volume cafeterias to fine dining restaurants. Include any culinary awards or recognition you've earned. Employers are looking for chefs who not only cook well but also inspire their teams and innovate menus.

All resume examples in this guide

Entry Level Chef

Kitchen Manager

Executive Chef

Pastry Chef

Executive Chef | Menu Development | Team Leadership resume example

Resume Guide

Chef resume example

A chef’s resume format that gets results

Effectively highlighting your cooking experience

How to list your hard skills and soft skills on your resume

Including your education and certifications on your chef’s resume, how to write your chef resume summary or objective, key takeaways.

By Experience

Being a chef is one of the most demanding jobs on the market - not only physically but psychologically. The list of challenges facing a chef seems daunting but is well-known in the industry.

Anthony Bourdain said, “To be a good chef, first and foremost, you have to be a good technician. You have to know how to cook. It's like being a musician. You can be a great musician technically and not have much to say. You can also be a technically mediocre musician and still have a lot of soul."

It’s imperative to demonstrate that you’re prepared to meet these demands with pinpoint abilities and talents. You need to prove that you have the technical tools and chef experience  to effectively overcome any challenge.

You have to show them that you are the whole package and that you can deliver regardless of the back-of-house situation.

Here’s how we’re going to get you in that kitchen:

• We’ll provide you with a plethora of chef resume examples  that you can study and reference
• We’ll advise you on all of the key elements of a resume including how to properly write a chef resume summary and objectives. Also, the best way to showcase your experience or perhaps lack of it.
• You can count on us to show you how to effectively highlight your culinary strengths to stand out from other candidates.
• Full guidance on how to include your chef's hard and soft skills  to accurately tackle any challenges in the kitchen.

Want a more specific resume? Here are some other culinary-related resumes to check out:

• Prep cook resume
• Cook resume
• Line cook resume
• Food service manager resume
• Kitchen manager resume
• Food service resume
• Food and beverage manager resume
• Baker resume
• Restaurant operations manager resume
• Hospitality resume
• Restaurant general manager resume
• Restaurant manager resume

Are you wondering what an ideal chef’s resume looks like? Have a look below.

C hef  resume example

Here’s what this applicant did well in their resume:

• Highlighting Achievements : They effectively showcased specific achievements, such as developing a fusion menu resulting in an increase of customer satisfaction by 25% as well as implementing a waste reduction program that reduced food costs by 15%. These are quantifiable and directly linked to the key responsibilities of the particular position.
• Leadership and Team Development : They demonstrated strong leadership skills by highlighting their experience leading culinary teams, organizing monthly culinary workshops, and spearheading a kitchen renovation project. This indicates a proactive approach to team management and operational efficiency.
• Specialized Education and Certification : The resume includes several valuable degrees and certificates that emphasize a commitment to continuous learning and specialization. Essential elements for anyone seeking a role in high-end culinary management.

Just  like with a dish coming out of the kitchen, the format, structure, and design of your resume all play a crucial role in making a strong first impression. In essence, they aren’t just about aesthetics; they are integral to effectively communicating your professional story.

As with every position, there are different levels of employees with varying degrees of experience and education. It’s the same in the culinary world whether you’re applying for a head chef position or as a line cook. That means it's essential to follow a particular format according to the job and experience you possess.

If you’ve just recently decided to take your passion for cooking to a professional level, the best sort of resume for you is the functional one . This type uses a skills-based layout that lets you highlight skills and leaves your lack of experience in the background.

However, if you’re an established chef with years of experience, then the reverse-chronological resume would suit you better. It really puts your life as a chef into focus, listing all your previous positions in a reverse-chronological format, thus showing how you’ve grown to become the kitchen ninja you are.

It’s often the case that you belong in the grey area between these two extremes - neither a pro nor a noob. Which brings us to the hybrid resume .  Through its innovative and fresh format, it allows you to underline your relevant cooking skills without diminishing your valuable experience.

What’s more, the hybrid format lets you display your achievements so that you stand out from the competition, even if they have a more impressive history than you.

Here are some common concepts that you need to know about when writing your resume:

• Reverse Chronological Format : a reverse chronological format is when you list the most recent experience first on your resume. The reason why this format is the most widely used one is that you can highlight your career trajectory - the evolution of your cooking career.
• Header : Your header is the first thing that jumps off the page of your resume. In your header, you can include contact information on how to reach you, as well as a photo of yourself.
• Length of a resume : Although there’s no cut-and-dry rule for how long a resume should be, it’s best to stick to between 1-2 pages, since most recruiters lose interest after the second page.
• What file format to use : Unless otherwise specified, the PDF file format beats out a simple Word document  because PDFs are easy to share and don’t have the same issues with images shifting around.
• Choose the right font : A standard 12p font should be used. The most used font types are Rubik, Lato, Montserrat, Raleway, Exo 2, and Volkhov as well as all the overly used serif and sans-serif fonts.

A quick note on ATS optimization

ATS stands for Applicant Tracking System. This is the digital gatekeeper that some applications have to pass through before a recruiter will even look at it - so your resume must be compatible. It would be useful for you to take a look at how the system works and some myths  that surround it.

Although there are some companies out there that use ATS, most systems  don't as of 2024 - that’s not to say someday soon these AI features will become commonplace. However, it’s worth noting that larger restaurant chains do use the system so it would be a good idea to make the changes needed to comply with possible ATS encounters - better safe than sorry!

The top sections on a chef resume:

• Professional Summary: It succinctly communicates your culinary experience and specialties, making you stand out.
• Skills and Competencies: This presents your culinary abilities, food knowledge, and any specific cuisines you are proficient in.
• Work Experience: It provides detailed information about your role, achievements, and impact in previous chef positions.
• Education and Certifications: It showcases any formal culinary training or relevant certifications, assuring quality and professionalism.
• References: These can confirm your skills, performance, and work ethic, imparting a strong impression.

What recruiters want to see on your resume:

• Culinary Skills: Recruiters look for specific skills such as food preparation, recipe customization, and knowledge of various cooking techniques which are crucial in a kitchen environment.
• Work Experience: Previous experience as a chef or in a related culinary position is important as it demonstrates reliability and understanding of the role.
• Certifications and Training: Formal culinary education or certifications assert a candidate's credibility and expertise in the field not to mention dedication.
• Kitchen Management Abilities: Skills in inventory control, meal planning, and kitchen equipment maintenance are valued as they directly impact the restaurant's operation efficiency and costs.
• Creativity and Presentation: As chefs often need to create and present new dishes, being creative and having an eye for food presentation are attributes that recruiters prioritize.

Effectively highlighting your cooking  experience

The experience section  outlines your work history, detailing past positions, employers, and employment dates. It highlights your responsibilities and achievements in each role, showcasing your skills and how you've applied them. This section is vital for employers to assess your suitability and experience for the position you're applying for.

As a chef, it is imperative that you highlight experience more than formal education. Unlike many other professions, chefs often learn more "on the job" than through formal education. Portraying this experience in a professional and compelling way on a resume can be difficult. What you focus on really depends on the particular job and its requirements - so pay close attention and tailor the information !

There’s nothing worse than listing experience that has no relevance  to the position you’re applying for! Your summer job at the second-hand clothes shop has zero significance in this resume.

Let’s take a look at a couple of example  experience sections that you may see on a chef’s resume. The first demonstrates an ineffectual attempt, while the second shows a much better one.

• • Required to show up on time
• • Managed to keep things clean
• • Participated in recipes
• • Responsible for developing and executing seasonal dessert options alongside a team of three other pastry chefs, ultimately enhancing customer satisfaction
• • Managed inventory and procurement of high-quality ingredients, reducing waste by 15%
• • Specialized in French patisserie techniques, creating award-winning croissants and macarons
• • Conducted pastry workshops and cooking classes, increasing restaurant's community engagement
• • Streamlined bakery operations, improving production efficiency by 20%

In the first example, it’s painfully obvious that the applicant probably doesn’t care too much and is sending out their resume en masse. The description is vague and we can’t discern anything about the company besides that it’s in Idaho. Besides that they misspelled the word ‘diner’ as ‘dinner’ - make sure that you proofread your resume several times before sending it out!

In the second example, the description is spot on accurately describing the workplace and type of cuisine. This is followed by a comprehensive list of duties and responsibilities that utilize action verbs , avoid overused buzzwords  and, we would like to assume, keywords  taken from the job advertisement and reused here.

The line cook lists too few responsibilities and completely forgets to list any achievements or successes - quantifying nothing. The latter candidate really makes an effort to highlight their achievements as well as properly quantifying a couple of them, e.g. Managed inventory and procurement of high-quality ingredients, reducing waste by 15% - it’s clear they took responsibility and achieved a successful result of reducing waste by 15%.

Be clear, concise, and quantify!

Let’s dive into quantifying a bit more as it can often be a hurdle for many candidates.

How to quantify impact on your resume

The numbers  and statistics that you list actually help to show that you know what you’re doing and that you’ve achieved success. As a food industry employee, there are many opportunities to quantify, and the more the better. Employers want results and they want them to be easily conveyed - prove to them that you can do this!

Here are some useful things you can include in your experience section that can easily be quantified:

• Include the number of menu items you created or improved upon at your previous employment to demonstrate innovation and responsibility.
• Indicate how many special diets or food allergies you've accommodated to highlight flexibility and customer care.
• Mention the number of staff you've trained or mentored, showing leadership and cooperative skills.
• Show the percentage by which you reduced food costs without compromising quality, reflecting cost efficiency and resourcefulness.
• Include the number of repeat customers tied to your culinary creations which demonstrates your ability to attract and maintain clientele.
• Mention the increase in customer satisfaction ratings during your tenure to emphasize your impact on service quality.
• Reference the volume of meals served during special events or rush hours to reflect your stamina and ability to work under pressure.
• State the percentage decrease in kitchen waste achieved under your supervision as it signals your commitment towards sustainability and efficient use of resources.

How do I write a chef resume with no experience?

The first piece of advice to anyone in any industry who is just entering is to focus on creating an outstanding education section. Highlight coursework, activities, and projects, and your GPA (if it's 3.5 or higher!). In addition to education, include internship experience, extracurricular activities, volunteering, side projects, hobbies, passions, and, most importantly for a chef, a skills section.

If you have a minute read our detailed article  on writing resumes with no experience. Otherwise, here are some steps to follow:

• Write a resume objective : Crafting a resume objective or summary varies with your experience level. Veterans in the field can highlight their extensive experience through real-world successes. However, if you're newer to the industry, focus on outlining your ambitions and what you aim to achieve in the role you're seeking. Emphasize your enthusiasm for specific cuisines or culinary techniques to show your passion.
• Use applicable experience to show competency : Even if you haven't been employed in a restaurant setting, it's likely that you possess relevant experience that could make you a great fit for the job. For instance, your involvement in preparing meals at a shelter or coordinating a potluck event for your nephew's school are opportunities where you can demonstrate your culinary skills.
• Highlight your education section : If you've recently graduated, you can illustrate your suitability for the position by highlighting projects you undertook during your studies. For example, if you designed a lunch menu for your high school cafeteria as part of a class project, mention this experience on your resume and briefly describe the research you conducted for it.
• Consider the functional resume format : This type uses a skills-based layout that lets you highlight skills and leaves your lack of experience in the background. Under the skills section, be sure to list all skills and practical examples from your life and career.

Other  aspects that you could include are:

• Internships

Similar to the coursework, a relevant internship can set you apart from the majority of job applicants. The goal here is to emphasize on duties and achievements accomplished during your internship.

• Extracurricular Activities

Many students choose to make room in their schedules for extracurricular activities. Most schools offer a variety of clubs, sports, and organizations that students can participate in.

• Volunteering experience

H iring managers prefer applicants with volunteer experience. This is because they believe unpaid work builds leadership and communication skills, shaping a strong character.

Another way to enrich your resume without work experience is by adding activities and projects that correlate with the position you are applying for.

• Hobbies and interests

What’s the difference? Hobbies are passions in the form of regular activities that you enjoy doing, while interests are something you’re curious about and want to learn more.

Interests lead to hobbies.

Passions can be used to enhance the effect of the hobbies and interests section.

Let’s move on to the most critical section for a chef - the skill section .

For a chef's resume, hard and soft skills play distinct roles, each highlighting different aspects of their capabilities and suitability for a role. Here's a breakdown of the differences:

Hard  Skills

Hard skills  refer to the technical abilities and knowledge necessary for specific tasks related to cooking and kitchen management. These skills are often acquired through formal education, training, and hands-on experience.

Soft Skills

Soft skills , on the other hand, are the personal attributes and interpersonal skills that determine how well someone can work or interact with others. These skills are crucial in a kitchen environment, which often requires teamwork, communication, and stress management.

When crafting a resume, a chef should aim to balance hard and soft skills to present themselves as well-rounded candidates. Hard skills demonstrate technical competence , while soft skills show how they'll fit into the kitchen's culture and work with the team. Including examples of how these skills have been applied in past roles can further strengthen a chef's resume.

Here  are some steps to help you showcase your skills in the best way possible

• Identify Relevant Skills

Review Job Descriptions : Start by examining job postings that interest you. Note the skills frequently mentioned as requirements or preferences.

Match Your Skills : Compare your own skills with those listed in the job descriptions. Identify both hard and soft skills that match.

Consider Your Achievements : Think about your professional achievements and how your skills contributed to these successes.

• Categorize Your Skills

Hard Skills vs. Soft Skills : Separate your skills into hard skills (technical abilities) and soft skills (interpersonal and personal qualities).

Specialized Sections : For certain professions, you might also categorize skills into more specific sections (e.g., "Culinary Skills" and "Management Skills" for a chef).

• Prioritize Your Skills

Relevance : Prioritize skills based on their relevance to the job you're applying for. The most relevant skills should be listed first.

Strength : Also consider your level of proficiency and experience with each skill. Highlight your strongest skills that match the job requirements.

• Use Keywords from Job Descriptions

Match the Language : Use the same wording as the job description when listing your skills. This can help your resume pass through Applicant Tracking Systems (ATS) and catch the eye of hiring managers.

• Provide Evidence

Contextualize Skills : Whenever possible, provide context for how you've used your skills. This can be through bullet points under each job in your experience section.

Quantify Achievements : Use numbers and data to quantify your achievements. For example, "Increased kitchen efficiency by 20% through improved inventory management techniques."

• Format for Readability

Clear Section : Create a distinct section for your skills, usually near the top of your resume after your contact information and summary.

Bullet Points : Use bullet points to list your skills, making them easy to read at a glance.

Consistent Formatting:  Ensure your resume has consistent formatting throughout. This includes font size, bullet style, and spacing.

• Review and Update Regularly

Tailor for Each Job : Customize the skills section for each job application based on the job description and requirements.

Keep Current : Regularly update your resume as you acquire new skills and experiences.

Here are some more examples of culinary skills:

Best hard skills for your chef resume

• Recipe Development
• Inventory Management
• Culinary Techniques
• Menu Development
• Specialized Cuisine Knowledge
• Budgeting and Cost Control
• Baking and Pastry Skills
• Knowledge of Nutrition
• Food Plating and Presentation
• Quality Control
• Food Safety and Hygiene
• Kitchen Equipment Use
• Knowledge of Food Allergies and Dietary Restrictions
• Butchery Skills (Knife Skills)
• Sauteing and Grilling
• Seafood Preparation
• Wine & Other Alcohol Pairing
• Use of Commercial-grade Kitchen Appliances
• Experience with Sous-vide Method
• Mastery of Gastronomy Software

Best soft skills for your chef resume

• Detail Orientation
• Multitasking
• Stress Management
• Decision Making
• Time Management
• Adaptability
• Communicative
• Flexibility
• Problem Solving
• Customer Service
• Cultural Awareness
• Physical Stamina

Yes, providing an education section  on a chef's resume is important, even though the culinary field often places a strong emphasis on practical skills and experience. The education section can offer valuable insights into a candidate's foundational knowledge, commitment to the profession, and potential for growth. Here's why it matters:

• Demonstrates Formal Training
• Highlights Relevant Coursework
• Shows Commitment to Professional Development
• Provides Context for Career Path
• Fulfills Employer Expectations

Presenting your professional development as a chef

Describing your professional development on a chef's resume is key because it can showcase your commitment to staying up-to-date and enhancing your culinary skills, which, as you know, is absolutely crucial in the ever-evolving food industry.

By illustrating your career progression and the proactive steps you've taken towards personal and professional development, you effectively communicate your value as a dynamic and competent culinary professional, making you more attractive for the position.

How to format your education

• Name of the Institution: Start with the name of the culinary school or university.
• Location: Include the city and state.
• Degree or Diploma: Specify the degree or diploma earned.
• Major or Focus: Mention your major or area of focus, if applicable.
• Graduation Date: Include your graduation date or expected graduation date.
• Relevant Courses  or Achievements: Optionally, list relevant courses, projects, or academic achievements.

Here’s an example:

• • Specialized in French Cuisine & pastry arts
• • Completed a capstone project on sustainable sourcing practices
• • Graduated with Honors

In conclusion, while the culinary field values experience and skill highly, the education section of a chef's resume remains a crucial component. It provides a comprehensive view of the chef's background, formal training, and commitment to their craft.

Best certifications for your chef resume

• Certified  Executive Chef (CEC) by the American Culinary Federation (ACF)
• Certified Sous Chef (CSC) by the American Culinary Federation (ACF)
• Certified Master Chef (CMC) by the American Culinary Federation (ACF)
• ProChef Certification by the Culinary Institute of America (CIA)
• ServSafe Food Safety Certification by the National Restaurant Association

A resume summary  is a concise introduction at the top of your resume that outlines your key qualifications, skills, and achievements relevant to the job you're applying for. It aims to quickly convince employers of your suitability, showcasing your unique value and professional background in just a few sentences.

A resume objective  is a brief statement at the beginning of your resume that goes over your career goals and how you aim to contribute to the prospective employer. It highlights your aspirations, relevant skills, and why you're interested in the position, aiming to show how your objectives align with the company's goals.

So, a resume objective is forward-looking , focusing on your future aspirations  and what you hope to achieve, while a resume summary is backward-looking , emphasizing what you have already accomplished  and how that makes you a great fit for the job.

How to make a good resume summary or objective statement

A good resume summary  for a chef succinctly highlights extensive culinary experience, specialized skills in cuisine or technique, proven achievements in kitchen management or menu innovation, and a passion for culinary excellence. An effective objective statement  focuses on career goals, relevant skills, and how they align with the restaurant's mission.

Here are some examples to illustrate:

Why It's Bad : This summary lacks specificity, quantifiable achievements, and clear skills or specialties. It fails to convey the candidate's unique value or how they can contribute to a potential employer, making it less compelling and informative.

Why It's Good :  This summary is effective because it clearly outlines the chef's experience, areas of specialization, key achievements with quantifiable results, and commitment to important industry trends , making the candidate stand out.

As you can see producing an effective resume that gets you the chef’s job you’ve been dreaming about is going to take some effort and commitment… but it’s worth it! Put the time in and your resume will get you that result!

So, here’s what we takeaway:

• To be successful in your job hunt, you need to dedicate yourself to creating the best possible resume.
• It’s imperative that you follow a format and include accurate and impactful information.
• Proofread your resume several times! Simple errors could really put a potential employer off.
• If something is not relevant to your cooking career, it shouldn’t be on your resume.
• The main focus of a chef’s resume is on the skills sections. Match your skills to the ones in the job description.
• The summary or objective is your first line of offense so make it great!

Chef resume examples

Explore additional chef resume samples and guides and see what works for your level of experience or role.

Looking to build your own Chef resume?

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Chef Resume: Real Examples & Free Template

As a Chef, you know which ingredients to use to make an appetizing dish. But, are you having trouble cooking up a job-winning resume? If that’s the case, our expertly outlined resume templates can help. Cook up a resume to fill any hiring manager’s appetite.

Chef Resume Example MSWord® Make your resume the main course for a recruiter with our Chef Resume template in Word format.

As a chef, you’re an expert when it comes to cooking up a storm.

However, the same might not be true when it comes to cooking up a chef’s resume.

There are lots of things to consider when trying to impress a recruiter.

You’ll need to know answers to questions such as:

• How to write a chef’s resume?
• What are key skills for a chef’s resume?
• What experience will make you 3x more likely to get hired?

A culinary resume can’t just be magicked out of thin air.

Yet, it can be made a lot easier.

That’s why we’re going to tell you everything you need to know about how to make a resume for a chef job.

Our guide explains the key ingredients to a professional chef resume, such as:

• Writing a resume for entry-level chef jobs
• Starting out strong with a gripping resume summary or objective
• The experience that will make your resume look delicious to a recruiter
• What skills you can sprinkle into the text to succeed
• How to wrap everything up so your profile proves irresistible

If you’re short of time, you can also use our chef resume builder to create an epic resume in just a few minutes.

It’ll walk you through each section of the chef resume template totally free, so you can have an expert bio ready to go whenever an exciting new professional cook job appears.

Chef Resume Sample

First up, you might be wondering what an optimized cook’s resume needs to have on it.

To get started, here’s a glimpse at what a smart cook resume sample PDF should look like.

[Gillian Gerber]

[667 Tanner Drive, Portland, OR, 72484 | 578-555-1710 | [email protected]]

Dedicated and creative chef with over 6 years of professional kitchen experience. I bring expert knowledge of European fusion cuisine, plating, and presentation, as well as a flawless track record (100%) in FDA food safety.

La Delicatesse | Portland, OR

2019 – 2021

• Led 6 chefs and 12 waiting staff
• Prepared and cooked meat, fish, vegetarian and vegan dishes
• Planned new seasonal menus each quarter with an average budget of $150,000
• Modified restaurant inventory storage, saving $30,000 YOY
• Reduced order to table time by 15% via carefully planned logistics

Royal Oak Hotel | Portland, OR

2016 – 2018

• Assisted in a busy kitchen with 15-20 fellow staff members
• Modified dishes when appropriate to account for customer dietary requirements Precisely plated and prepared dishes meeting the restaurant and head chef-quality standards
• Maintained an organized, safe, and clean workstation
• European fusion cuisine
• Food safety
• Plating and presentation
• Teaching and mentoring kitchen staff
• Time management
• Quality focus

A.A. Culinary Arts

Clackamas Community College | Portland, OR

2013 – 2016

• Relevant coursework: Japanese Cuisine, European Cuisine, Food Health, and Safety

Certificates

• IFT – Certified Food Scientist – 2020
• ANSI – Certificate in Food Handling and Hygiene – 2019

Hobbies and Interests

• Wine tasting

Biking Reading

Let’s start cooking a similar chef resume with your information.

What’s the Best Chef Resume Format?

Most chef resume examples should be created in a reverse chronological format , showing your most recent experience first.

This is the best choice for a candidate as it’s organized the way recruiters like best and quickly communicates where you are in your career.

There are other options, such as functional and combination templates, which put more emphasis on skills.

However, these aren’t recommended for most chef jobs, as they could put you at a disadvantage.

Don’t forget, the file type you use for your resume counts too.

This is because applicant tracking systems (ATS) are used to scan through most newly sent resumes. They can be pretty harsh if you don’t use a machine-readable document.

That’s why it’s best to use either of the following to submit your resume:

That is, of course, unless the recruiter specifically asks for a certain file type to be used. In which case you should always follow the instructions they’ve provided.

How to Write a Chef Resume Summary or Resume Objective

Right, you’re preparing to write a top chef resume.

You’ll want to add some extra sauce at the start to get things rolling.

What you’ll need is a resume summary or objective.

In simple terms, this is your chef resume outline.

Let the chef job description for the resume be your guide in what details to prioritize.

It’s also your chance to immediately get things off on the right foot.

But how do you choose between the two options?

Ideally, you’ll use a chef’s professional summary if you’re more established in your career.

A chef’s resume objective, however, will be essential if you’re making a career jump or you’re fresh out of culinary school .

Both are similar but have some differences you’ll need to be careful with.

Let’s see a couple of examples to see what those are in more detail.

Chef Resume Summary Example

So, you’ve settled on a cook’s resume summary, nice choice.

This short paragraph is your 3-second elevator pitch.

It should quickly throw a few facts about your professional history at the recruiter that sell you best for the job.

However, remember, it has to be relevant. Otherwise, things can end in disaster.

Don’t ❌

Trained chef, experienced at working in busy kitchens. Expert in meal preparation, restaurant back of house management, food safety, and presentation.

Nice job, if you wanted to make Jamie Oliver cry.

This is trying so little , it might set a new record in how long it takes for a resume to reach the trash can.

The chef resume sample below, however, might have recruiters licking their lips…

How to Write an Entry-Level Chef Resume Objective

If you’re a bit more inexperienced as a chef, a resume objective can come to your rescue.

It has a lot in common with a resume summary.

Both express why you’re a great hire.

The resume objective is still all about selling yourself, so make sure to lead with skills that make you the most employable.

However, an objective takes a slightly different approach by stating your career goals directly.

In the sample resumes for chef positions below, you’ll see where this can go very right and very wrong.

Entry-Level Chef Resume Objective Examples

On an entry-level chef resume, a resume objective is great for showing that you’re eager to learn and hungry to grow.

However, this culinary student’s resume for a seafood restaurant position below manages to miss the mark entirely.

Experienced sous chef, eager to lead a kitchen as its head chef. I don’t yet have a lot of experience in preparing seafood but I am adaptable and motivated to learn fast.

Oh boy, this is rancid.

This restaurant cook resume objective would get screamed at by Gordon Ramsey.

This is not the way to go.

Instead, use an example like the optimized chef resume sample below.

Expert sous chef with over 3 years experience, ready to make the jump to leading a kitchen as head chef. Possess strong skills in time management, European fusion cuisine, and an impeccable health safety record.

This is the sort of chef resume example that would make Guy Fieri give you the thumbs up.

It quickly explains your motivation for applying for the job.

After, it goes to town explaining why you’re the perfect fit despite a lack of regular experience.

How to Describe Your Professional Experience as a Chef

Your experience in the kitchen is your biggest selling point on a chef resume.

So mixing up a cooking experience section that looks tasty is a must.

In cook resume examples you don’t need to write huge blocks of text about each job.

Always lead with numerical figures. Use budgets you managed, percentile improvements you introduced, etc. to show you’re the real deal as a chef.

Break each job you want to include down into its own individual entry.

A few quick summarized bullet points will help explain the work you did and the goals you achieved in an instant.

But remember, a chef’s resume isn’t one size fits all.

Of course, there’s a lot of difference if you write a prep cook resume sample compared to a sushi chef resume.

You’ll need to modify the skills, KPIs, and achievements you include to fill the precise job description at hand.

Let’s see what this looks like in practice.

Cook Resume Template Examples: Experience

Getting your cook experience on your resume doesn’t have to be like constructing a beef wellington.

Simplicity is the key, much like a well-prepared pasta dish.

However, make things too simple and you might end up disappointed as we can see in the example below.

Chef La Delicatesse | Portland, OR 2019 – 2021

• Cooked and prepared meals
• Introduced new dishes to the menu
• Led kitchen team
• Oversaw smooth and timely service from kitchen-to-table
• Maintained outstanding cleanliness in all food preparations

If this were a dish, it would get sent back to the kitchen.

Unfortunately, in this case, it’s a culinary resume template that is not going to be moved forward to the next stage of the interview process.

It’s generic, half-baked, and doesn’t give the recruiter anything to work with.

Now this is the crème de la crème of an experience section.

It’s got some vital statistics from previous jobs.

The information is quick and punchy.

It’s also tailored for the job description by providing specific areas of success .

In short, it’s a feast for the eyes.

Here are some other examples of achievements for a Chef Resume:

• Trained 5 staff members to quickly adapt to takeout service during pandemic, resulting in sales of $7,000 per day
• Re-developed entire menu in 2021, increasing sales revenues by 90%
• Developed process that reduced waste by 48%

Entry-Level Chef Resume: Experience Section

If you’re only starting out in your culinary career, your resume might need to approach things a bit differently.

You’ll need to come up with chef resume ideas based on jobs you’ve actually held or from your training.

This, however, still needs to be specific to the profile being advertised.

Unlike the sample below.

Sous Chef Royal Oak Hotel | Portland, OR 2016 – 2018

• Assisted with dinner and lunchtime services
• Prepared menu dishes promptly to order
• Followed food sanitation best practice
• Ensured the restaurant’s quality standards were upheld

Wow, this stinks.

A resume template for a chef like this that is bland, unfocused, and dull is something you want to avoid.

With a few tweaks here and there you can make this information a lot more interesting.

• Modified dishes when appropriate to account for customer dietary requirements
• Precisely plated and prepared dishes meeting the restaurant and head chef quality standards

Ok now, this is looking tasty.

This particular resume example gets across a lot more key information even if the candidate’s experience is a bit more basic .

We’ve got some numerical data, specific information about key things the candidate did in the kitchen, and a good range of skills.

This is much more likely to look appetizing to a recruiter.

Is Your Education Section Undercooked? Here’s How to Add Some Extra Spice

A lot of chefs’ jobs don’t rely so much on degrees to assess candidates.

But that doesn’t mean the education section on your chef resume doc should be lacking.

Don’t worry about adding a high school diploma unless you have no other education or training to mention.

This is still a core section that must be included, even if you’re just highlighting your high school diploma.

However, there’s much more that you can do here to show you’re the ace chef the employer needs.

Chef Resume Education Section

What does a chef resume education section look like in the wild?

After all chef qualifications on a resume vary quite a lot.

However, if you have studied a cooking course, you’ll want to make sure you don’t cover it like the example below.

A.A. Culinary Arts Clackamas Community College | Portland, OR 2013 – 2016

• Captain of the Clackamas Chargers football team
• Member Clackamas film society

Look, let’s be real here.

The recruiter doesn’t want to know about your college football career.

They’re probably more interested in how you learned to cook.

In short, the example above isn’t going to get you anywhere.

But it doesn’t have to be this way.

Instead, it’s better to focus on details like the example below does.

Mmm, delicious.

Now, this is a satisfying education section.

As a ‘starter’ and ‘main course’, it’s got the key information about the course and college quickly summarized at the top.

However, it’s even thrown in some ‘dessert’ in the shape of the candidate’s relevant coursework .

This should give the candidate plenty of room to impress.

The Best Chef Resume Skills

Skills are one of a chef’s strongest assets.

There are hundreds of cuisines and cooking styles to specialize in, which could make interesting reading for the recruiter.

Of course, remember these always depend on the specific job description being advertised.

But in general, what skills should a chef have on their resume exactly?

Consult our list of possible chef skills on a resume below to help you brainstorm some choice ideas for your document.

Soft Skills

• Communication
• Calm under pressure
• Adaptability
• People Skills

Hard Skills

• Baking/Grilling/Pastry/Cooking
• BOH management
• Restaurant administration
• Plating and preparation
• FDA food sanitary requirements
• Kitchen management
• Food science

How to Add Other Sections for an Effective Resume

Add a touch of relevant experience , a pinch of skills, and a dollop of education and you have an expert resume, right?

Well, not always.

You might find it useful to add a few extra sections to make your profile even more alluring.

Only add extra sections if you think they’ll add a pinch of extra spice to your chef resume.

These are optional but think of these as the cherry on top of your perfectly prepared chef’s resume.

You can use an extra section if you want to highlight special achievements or activities such as:

• Certifications

Volunteering

• Publications

You can also add some details about relevant hobbies and interests too if you think they’d make a recruiter pick up the phone to get you in for an interview.

Although remember, all of these choices are optional. If they don’t help you get hired they can safely be left out.

Chef Resume Sample “Other” Sections

Adding extra sections can give your resume a boost but you must be careful when and where you put them in.

On a normal cook resume, you should avoid adding extra sections that won’t get you the job faster .

Something the example below trips up with.

• Opera singing

Well, get this guy (or girl). An opera singer?

Unfortunately, this has nothing to do with being a restaurant chef.

This isn’t going to work.

However, if you look at our perfected “other sections” below you’ll see how right adding these details can go.

• Rodger Street Homeless Shelter – Cooked and provided meals to residents

This is much more like it.

No space wasted on irrelevant hobbies. Just business.

If you’ve got extra information that you think the hiring manager should really know about then it makes sense to add them in.

Including extra sections like these give you the opportunity to tell the recruiter a bit more about you as a person and why you are the complete package.

If you think adding these kinds of details will help you seal the role, be sure to make use of them.

Key Takeaways

We’ve looked over some resume samples for chef jobs.

You now know the best (and worst) ways to prepare your resume.

To perfectly prepare a resume for a cook job remember the following:

• Catch the reader’s attention quickly with the resume summary or objective
• Make your experience work for the job description at hand
• Add a good mix of hard and soft skills that sell you as a candidate
• Give a good impression of your educational background
• Add an extra “pinch of spice” with some extra sections

Now you know how to write a chef’s resume in a flash , we can tell you how to get your own chef resume sample PDF as a free download even faster.

Our resume builder can help you create better than any chef resume templates made in Microsoft Word or Google Docs .

Not only that, it’ll take you step-by-step through each stage of the process so you never miss a trick.

Create a professional, optimized resume today.

It only takes a couple of minutes.

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Chef Resume Samples

The guide to resume tailoring.

Guide the recruiter to the conclusion that you are the best candidate for the chef job. It’s actually very simple. Tailor your resume by picking relevant responsibilities from the examples below and then add your accomplishments. This way, you can position yourself in the best way to get hired.

Craft your perfect resume by picking job responsibilities written by professional recruiters

Pick from the thousands of curated job responsibilities used by the leading companies, tailor your resume & cover letter with wording that best fits for each job you apply.

Create a Resume in Minutes with Professional Resume Templates

• Work closely with the Food Service Manager, Program Manager and customer Site Manager to ensure that high quality varied menu items are consistently provided
• Create and develop unique food offerings which encompass well-balanced and environmental initiatives that provide our Guest with a variety of selections
• Manages by providing positive and constructive feedback and performance evaluations to employees in order to reward, coach, correct and motivate
• Undertake, and to be instructed in bookwork/accounting procedures in order to work in a high grade to cover for sickness and other absence when necessary
• Develop and taste recipes for food preparation and presentation that provide consistent high quality and minimize cost
• Management of all back of house staff in a high volume kitchen, including ongoing training , development, and follow up
• Principles of training and Inventory and record-keeping techniques providing work direction
• Performs all duties of kitchen managers and employees as necessary
• Develops, designs, or creates new menus and recipes based on standards or artistic contributions
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
• Make sure that all dishes are uniform and that established portion sizes are adhered to
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for specialty restaurant
• Assist the Executive Chef in developing new menus and promotion ideas
• Establishes and maintains effective employee relationships. Assists in solving problems that might arise
• Supervises/Manages the Culinary team to include efficient staffing, team member development and training, performance management and policy enforcement
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
• Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant
• Assists in developing daily and seasonal menu items for the specialty restaurant
• Assists in determining how food should be presented and creates decorative food displays
• Working alongside the culinary team to ensure excellence standards are met, to inspire creativity and to coach associates in their professional development
• Ability to work 7 days a week, AM, PM, and late nights, variable/unpredictable schedules at times
• Excellent English communication skills and ability to interact effectively with customers and other personnel
• Menu and Food Preparation Knowledge - ability to consistently prepare food according to specifications
• Ensure snacks, grab and go, and light self-serve items available are available 24/7
• Highly responsible & reliable
• Good knowledge of the International hotel industry and department
• Have a solid knowledge of culinary techniques
• Ability to work cohesively with fellow colleagues as part of a team
• Experience of working in a high volume kitchen with quick turnover cooking breakfast
• Ability to utilize computer programs such as CTUIT, Aloha POS, Excel, Word, and Outlook

15 Chef resume templates

Read our complete resume writing guides

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• Direct leadership supporting the Vice President of Culinary to ensure that Universal Studios Hollywood offers consistent quality food offerings daily to its park guests and employees. To develop and execute new menu items that drive revenue and guest satisfaction scores while impacting operations positively
• Oversee and monitor the preparation and service of food to insure consistent quality. Plan, coordinate and supervise the work of staff in the production of food. Maintain quality and cost controls, develop recipes and menus, and manage inventories. Coordinate, train and supervise the work of assigned staff involved in food preparation
• This position establishes procedures and protocols for kitchen teams, develops and trains culinary standards, generates revenues through menu development and planning, controls costs, promotes catering potential growth by working to increase that side of the business while keeping quality standards consistently high to meet Universal Studios’ culture and reputation
• Actively participate in menu planning, sampling, and introducing new products. Recommend changes in procedures and ingredients. Assist in managing food and production costs, and recommend adjustments that might be needed. Work closely with management team on delivery frequency, as well as order and inventory amounts
• Develop compelling core and promotional menu offerings that drive guest satisfaction, guest traffic and brand awareness via application of understanding and knowledge of consumer, market and industry trends
• Review necessary reports to ensure daily/monthly/annual budgetary adherence and to ensure reasonable ongoing responses to operating conditions
• Partner with all levels of management (within the Food Service Department or other operating groups) to ensure Company initiatives are implemented successfully, which includes participating in Department/Company task forces and/or committees
• Partners with the Facilities Director to insure proper maintenance of all food venue equipment and with the information technology group to insure that all recipes are updated and accurate
• Partner with other food team members and department partners to meet budgeted metrics (i.e. COGS, labor, Guest Satisfaction & Employee Satisfaction). Take responsibility and lead the team on the culinary side to drive the food program at Universal Studios Hollywood to be top in class
• Monitor proper and safe use of all production equipment. Recommend measures to improve production/service methods, equipment performance, and use of equipment to increase efficiency and safety of operations. Recommend replacement and purchase of food service equipment
• Responsible for implementation, follow-through, closure of product development, testing, implementation (to include concept consumer panels, creative showings, financial showing, field testing) for the purpose of maximizing product development (including processes and meeting timelines)
• Partner with finance department to provide operational information in order to create successful metrics to help determine our business needs and to make accurate decisions
• Partner with the EATEC Team to insure all inventories are accurate
• 10 years Executive Chef experience with high volume food service operation required; or equivalent combination of education and experience, which includes working in a high-volume fast-paced environment over a multi-concept property (i.e. large resort, theme park, casino, stadium, convention center, etc.) or diverse restaurant chain
• Bachelor's degree in Business, Hospitality, Culinary or a related field; or equivalent combination of education and experience
• Experience working at a restaurant support center for a major restaurant chain is a plus
• Proven success in controlling costs, maximizing profit and directly supervising multiple individuals
• Proven excellent verbal and written communication, interpersonal, organizational and multi-tasking skills
• Demonstrated ability to motivate and supervise managerial and supervisory staff
• Excellent management skills in leading a diverse team and working under tight and fast track deadlines
• Experience with union work environment preferred
• Knowledge and maintenance of all costs/food purchasing function/recipe costing/yield testing
• Knowledge of food related POS and EATEC systems

Specialty Chef-disneyland Resume Examples & Samples

• Manage various Halal kitchens. Planning and organizing kitchen activities
• Provide training to the kitchen staffs
• Prepare elaborate dishes
• Control food cost, quality and consistency
• Maintain food hygiene and work safety
• Communicate with restaurant managers during daily operation
• 5 to 8 years of culinary experience in Halal meal, preferably in four or five star hotels and / or restaurant operations
• A good knowledge of Southeast Asian and Middle Eastern Cuisine is an advantage
• Creative and have extensive knowledge about Halal food products and techniques
• Fluent in HACCP as well as general food sanitation and safety
• Able to lead and manage large number of culinary staffs in a concept operation
• Computer literate (e.g. MS Word, Excel, Powerpoint, etc.)
• Good organization skills. Able to thrive in a rapid changing environment

Chef, Executive Resume Examples & Samples

• Ensure that only the freshest ingredients are utilized
• Inject newness and fresh ideas into the menu to maintain industry best quality
• 5+ years restaurant and customer service experience
• Strong knowledge of food procurement and food cost management
• Diploma from a culinary school or institute
• Inspire with Services

Chef Disney s Vero Beach Resort Resume Examples & Samples

• Exhibit strong leadership skills, human relations expertise and motivational ability
• Develop and nurture partnerships with the front of the house team as well as strategic partners to provide a seamless Guest Experience
• Minimum 5 years Culinary experience
• Minimum 3 years as Sous Chef
• Demonstrated business acumen with experience and strong analytical skills in the area of food and labor cost
• Proven ability to coach, lead and inspire diverse Cast
• Demonstrated multi-cultural experience
• Demonstrated strong networking skills

Chef-maggie Restaurant Resume Examples & Samples

• Accurately schedule and review staff to budgeted labor. Responsibe for Payroll exceptions, approvals, and labor distribution reports
• Oversee ordering/receiving, cost transfers, variance reports and invenotory control of all food, beverages, supplies, etc
• In-depth knowledge of classical and contemporary culinary techniques
• Responsible for all off premise catering, employee holiday meals, on mountain events, end of season BBQ, etc
• Responsible for the guidance of the CMC apprenticeship program
• Commisary kitchen responsible for children's ski school lunches throughout the winter. Production of bulk sauces, soups, smoked items, etc for other on-mountain restaurants and bakery program to generate additional revenues
• Purchasing systems, MS office suite, Outlook

Second Chef Resume Examples & Samples

• Familiar with high quality ingredients and complex dishes
• Pre-employment drug test
• Training and teaching experience preferred as you will be a leader in the kitchen

Service Manager / Service Chef-aarhus Resume Examples & Samples

• Supervise day to day operations, control warranty costs and travel expenses
• Manage service and parts operations at the store level
• Performs Service Writing and Counsel
• Train, mentor team, Maintain records of time, expenses and materials
• Perform equipment inspections, adjustments and certifications
• Help maintain cleanliness of vehicles and service center
• Effectively handle multiple priorities, organize workload, and meet deadlines
• Pick up and deliver customer vehicles using full size van and 20ft trailer
• Manage the running of the business
• Degree or Certificate from a University program in Automotive Technology or equivalent experience
• 5+ yrs experience in a dealership environment, 7+ years in the automotive industry
• 2-5 years Service Manager experience and 2-5 years Service Advisor experience
• Factory Trained Master Status / OEM Training, Hybrid Experience a plus
• ASE Master Certification (A1 – A8), ASE Service Consultant Certification (C1)
• Certification to repair A/C systems and handle refrigerant
• Excellent oral and written communication skills as well as the ability to follow instructions required
• Ability to establish and maintain cooperative working relationships with those contacted in the course of work, including the public
• Maintain and perform top level professional integrity and appearance as a service manager
• Experience of Microsoft packages (Excel, Word, PowerPoint and Outlook.)

Executive Chef-ski Tip Lodge Resume Examples & Samples

• Growing business
• Maintaining budgeted food, labor, and expenses
• Writing daily and specialty menus
• Overseeing staff
• Teaching and coaching apprentices
• Working with conference services on event functions and weddings
• Maintaining reputation as well as high reviews and ratings
• Purchasing and receiving
• Following and enforcing company guidelines and policies
• Creating a positive and productive work environment for front and back of house
• Staying current on food trends, ability to adapt to change
• Minimum 5 years of fine dining culinary experience - required
• Executive chef management experience - required
• Successful budgeting experience - required

Executive Chef-winter Seasonal Resume Examples & Samples

• Develop menus and recipes that match the theme and clientel of the restaurant
• 3+ years of supervising 10 or more people - preferred
• Basic Microsoft Office and Outlook experice

Executive Chef Keystone Hospitality F&B Resume Examples & Samples

• Hiring, training, disciplining, motivating, teaching, developing and coaching all chefs and assisting with support staff
• Able to jump on the line at any time
• Constantly develop, communicate with, and manage outlet chefs in accordance with department policies and procedures
• Collaborate with the F&B Director and the outlet chefs in creating new, innovative, and cost effective menus for each season
• Understands food trends, trains and upholds the menus, recipes, and standards. Maintains consistency and quality of product
• Responsible for controlling labor and food costs across the resort outlets
• Create a positive and engaging team atmosphere with emphasis on support, teaching, instructing, and educating new culinary employees while maintaining a level of experience and Keystone standards that our guests expect
• Fiscal responsibility to all food and labor costs
• Culinary degree or equivalent experience – required
• Executive chef experience – required
• 2+ years experience managing multiple outlets – required
• 2+ years management experience in a fine dining restaurant – required
• ServSafe certification or the ability to obtain – required
• Performance management experience including coaching, developing, disciplinary – required
• Previous experience with purchasing, time and labor controls, recipe costing – required
• Microsoft Office proficient – required
• Resort experience – strongly preferred
• Public speaking and/or demonstration cooking experience - preferred
• Culinary teaching experience – preferred
• Comfortable with various cooking styles

Culinary Chef Assistant, Walt Disney World Resume Examples & Samples

• Minimum 3 years experience or culinary certification and 2 years related experience
• Proficient knife skills
• Knowledge of HACCP
• Proficient with culinary techniques specialized to the location
• Demonstrates good judgment of quantity and production
• Proven ability to accomplish all previous tasks
• Guest service focus
• Knowledge of culinary techniques
• Awareness of modern and classical cooking
• Supports the chef in their absence
• Must be currently statused as a Chef Assistant to be considered for this opening
• Must meet current transfer guidelines to be considered for this opening
• This role is Full-Time and requires full availability for any shift, any day of the week, including nights, weekends, and holidays
• Previous experience in buffet or table service restaurants
• Bilingual communication skills

Butiks Chef / Store Manager Resume Examples & Samples

• Help drive business and maximize sales through customer service, product knowledge, product presentation and promotion
• Implement all operational policies and procedures in order to satisfy the needs of the customer while helping Tesla achieve its goals
• Lead the interviewing and recruitment of candidates who possess the skills necessary to help achieve store goals
• Train and develop a staff to consistently perform to company standards
• Lead in the planning, implementation, and follow up of store operational tasks and projects including but not limited to outbound events and sales networking activities
• Control store expenses, including staffing, supplies, and services
• Adhere to processes regarding merchandise display and physical inventory
• Experiment with and promote daily workflow efficiency improvements within local team, share proven best practices with peers and management
• Represent Tesla in a professional and responsible manner when communicating with others both inside and outside the company
• Your performance will be measured by your ability to manage a productive team of Owner Advisors who are demonstrating strong sales performance and maintaining robust and active potential customer pipelines and Product Specialists who are actively engaging and signing up potential customers for sales follow up all while maintaining excellent customer satisfaction ratings for your store

Executive Chef & Director Resume Examples & Samples

• Develop all recipes and menus. Seek out new items to enhance our product line
• In partnership with manager, exploit current culinary trends and implement new and on-brand initiatives
• Devise and standardize daily specials and new recipes as requested by manager
• Consistently produce all dishes to restaurant specifications
• Supervise all back-of-house production, and train staff on proper preparations and duties
• Manage business to achieve expected P&L results in terms of Sales, Margin, Labor Percentage and EBIT
• Monitor and maintain all ordering and inventory systems
• Create work schedules in-line with the needs of the business
• Act as liaison between restaurant and the stores team
• Maintain a leadership presence to the store, your team and to our guests, seek opportunity to improve and exceed customer and associate expectations
• Supervise and adherence to COGS controls while maintaining quality and margins
• 5-10 years of full-service restaurant or high-end retail food production with management experience
• Bachelor’s Degree in Hospitality or Culinary concentration preferred
• Ability to identify, hire and develop top talent
• Ability to lead and motivate by example, strong leadership presence
• Ability to work well with all levels to build teams and partnerships
• Highly organized and able to adapt quickly to changing priorities
• Ability to communicate with all levels of management and team members
• Understanding of P&L statements, inventory systems, receiving protocols and basic business financial reporting
• Understanding a la carte restaurant service and a quick-serve counter service in an upscale environment
• Ability to maintain superior sanitation standards in both front and back-of-house
• Ability to manage labor cost and controls

Chef, Sous Resume Examples & Samples

• Supervises and assists in preparation and presentation of all food items. Ensures food is fresh and prepared in a timely fashion
• Schedules employees and production of food items according to the projected attendance
• Trains staff in production and presentation of products. Maintains recipe books and training logs
• Makes new recipes for special events and for the restaurant
• Maintains a clean and safe work environment. Places work orders to have defective equipment repaired. Ensures floors are kept clean and dry. Ensures the walls are cleaned regularly. Responsible for working order and cleanliness of coolers
• PeopleSoft Coded knowledge, skills and abilities: I.S.-Microsoft Office, HR-Health and Safety, MGMT-Supervision, ADMIN-Safety Procedures, OFFICE-Planning & Scheduling, MKTG-Customer Rep Experience, TECH-Machine Operation
• Ability to write reports, business correspondence and procedure manuals
• Ability to effectively present information in one-on-one and small group situations to customers, clients and other employees of the organization
• Ability to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions and decimals
• Ability to perform these operations using units of American money, weight measurement, volume and distance
• Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form
• Extensive knowledge of food and food handling process
• Required ability to cook in a high volume environment, to cook from scratch and understand advanced techniques and procedures
• 3-5 years in a supervisory Chef position required; or equivalent combination of education and experience

Executive Chef-sevens Restaurant Resume Examples & Samples

• Serve Safe certification required
• Use of computer to include purchasing systems, Microsoft office suite including Outlook and Time and Labor programs
• Spanish preferred, English required

Executive Chef-ski Hill Grill / T-bar Resume Examples & Samples

• Menu planning,cost efficient production and consistent execution of all menu items
• Maintain Enivronmental Health standards across all operations
• Ensure entire outlet operates under HACCP guidelines and adheres to Serve Safe Culinary Guidelines
• Maintain financial performance of operation related to food sales vs. operating budget spending and labor
• Accurately schedule and manage staff compared to budgeted labor. Responsibe for payroll exceptions, approvals, and labor distribution reports of culinary employees
• Oversee ordering, cost transfers, variance reports and inventory control of all food, beverages, supplies, etc
• Responsible for hiring, retaining and training all culinary personnel
• Has skills to create show pieces and artistic buffet presentations
• Responsible for off premise catering, employee holiday meals, on mountain events, end of season BBQ, etc
• Responsible for the guidance of the applicable apprenticeship or internship programs

Chef-fast Casual Resume Examples & Samples

• Menu planning, production and delivery
• Assist in budget process and forecasting of business
• Food safety across all operations
• Responsible for hiring, retaining and training all food service personel
• Minimum 5 years of direct management experience
• Serve Safe certification required within 30 days of hire

Restaurant Executive Chef-month Resume Examples & Samples

• To place orders using the Coupa computerized purchasing system
• To hire, schedule and separate employees with the help of the food and beverage manager while keeping labor cost within budget
• 3+ years of Restaurant experience - preferred
• Basic Microsoft Office and Outlook experience

Restaurant Executive Chef-winter Seasonal Resume Examples & Samples

• Develop menus and recipes that match the theme and clientele of the restaurant
• To adhere to all food safety and health department guidelines for food production and storage
• Ensures that all kitchen equipment is maintained in proper working condition
• Minimum of 5 years cooking in a professional kitchen

Chef Resume Examples & Samples

• Provide leadership, development, support and motivation to salaried direct reports creating a positive environment that encourages ownership and accountability and meets or exceeds business results
• Provide leadership to ensure consistent, high quality Guest service standards within the operation through coaching and accountability measures while promoting innovation and creativity in an environment that welcomes and embraces change
• Ensure safety and sanitation levels are upheld in accordance with the State of Hawaii and WDP&R standards and regulations
• Develop and nurture a relationship and partnership with the Front of the House and Resort partners as well as strategic partners to provide a seamless Guest Experience
• Minimum 5 years of culinary management experience
• Demonstrated ability to customize menus considering well balanced options and items impacting the environment
• Experience in Table Service and Quick Service restaurant development
• Proven computer skills
• Proven communication skills; able to articulate thoughts
• Ability to develop, motivate, mentor and coach
• Ability to oversee all of the various Culinary operations including Banquets, Table Side Restaurants, and Quick Service Restaurant locations
• Demonstrated ability to interact & supervise all Chefs as well as Cast Members
• Attained Food Safety Certification
• Multi-lingual Japanese/English

Restaurant Chef Resume Examples & Samples

• To hire, schedule and separate employees with the help of the general manager and resort executive chef while keeping labor cost within budget
• Ensure guest survey goals are met for food quality, and friendliness and helpfulness of staff
• Uphold grooming and uniform standards daily (leading by example)
• Enforce and support F&B on mountain transportation standards
• Support, uphold and enforce the Vail Resorts cutting edge knife safety program
• Must be knowledgeable of all facility opening and closing procedures

Executive Chef-one Ski Hill Place Resume Examples & Samples

• Financial responsibilities include, but not limited to, forecasting operating expense, achieving or improving on budgeted COS, achieving or improving upon budgeted labor and annual culinary budget participation
• Other administrative duties include onboarding and dismissal paperwork, frequent and timely communication with stakeholder departments, ordering of product to fulfill operational demand and quality expectation, tracking of staff development
• Exhibit professional demeanor through appearance and maintain a positive attitude toward all employees and guests
• Create and engage in opportunities to grow both the F&B top and bottom lines
• Develop written spec sheets for each menu item to include name, description, portion size, ingredients, cost per serving, and menu price
• Responsible for taking pictures of all menu items and for maintaining both the photos and spec sheets in a central location
• Establish and maintain all par levels for food items, kitchen supplies, and all necessary products needed to operate the culinary department
• Follow all Vail Resorts food and beverage standards
• Conduct monthly Brand Standards self audits

Executive Chef, The th Restaurant Resume Examples & Samples

• Produce fine dining food with an emphasis on high volume and quick ticket time execution
• Create and implement standardized recipes that are proprietary to The 10th Restaurant – Modern Alpine Cuisine
• Participate in Vail Mountain Club Food Committee tastings and address member feedback. Develop strategies to refine the lunch program following annual member survey results
• Design and execute functions at The 10th, including annual holiday parties, cooking classes, summer luncheons, and exclusive venue buy outs and weddings
• Develop, manage and communicate all menu concepts and standards Culinary and Service teams, Vail Mountain Dining Department, and marketing and advertising teams
• Constantly develop, communicate with, and manage staff in accordance with departmental and Company policies and procedures. Establish and maintain a successful and positive working environment and culture of excellence within The 10th through proper training, discipline and support/respect of all staff
• Ensure proper safety and sanitation procedures are adhered to throughout the entire facility, including supervision of food preparation and production, proper condition and cleanliness of all equipment, maintenance of GHS SDS book, and monitoring use of cleaning chemicals
• Perform daily and monthly inventory of all food and soft goods products in the restaurant with the Coupa purchasing system. Conduct spot audits to control shrinkage
• Achieve and maintain proper and budgeted staffing levels through effective hiring and scheduling of staff. Communicate employment needs and concerns to the General Manager and VMD Office Manager
• Coordinate payroll and administrative duties related to staffing and kitchen staff management
• Create and maintain working relationships with all departments on Vail Mountain
• Collaborate with other Chefs on the mountain to raise the overall quality of Vail Mountain Dining
• Establish and maintain a successful, positive, and fun working environment through proper training, positive support, and discipline when necessary (with appropriate documentation)
• Work with Human Resources to align team members to Vail Resorts policies, procedures, and compliance, addressing performance issues and coaching and disciplinary action and follow up
• Have an understanding of and ability to achieve AAA dining award standards, DiRona award standards, , and any other Brand Standards as applicable
• Other duties as assigned by General Manager or Director of Food and Beverage
• Prior experience in a high volume fine dining restaurant - required
• Prior management experience in a private club restaurant – preferred
• At least 2 years management experience in a fine dining restaurant – required
• Current Globally Harmonized System of Classification and Labeling of Chemicals (GHS) certification or be able to obtain upon employment (will provide training) – required
• Microsoft Office proficiency – required
• Prior food costing, labor and budget management experience – required
• Seasonal and/or resort experience – preferred
• Public speaking and/or demonstration cooking experience – preferred

Chef Engineer Resume Examples & Samples

• Implement and champion infrastructure as code through Chef and other automation tools
• Work closely with both development and operations teams and demonstrate a commitment to their success. This includes attending meetings and developing relationships required to grow as a Nordstrom team member
• Represent Nordstrom in the technical community, which can include participating in conferences and contributing to open source
• Demonstrate a passion and commitment towards advancing automation and the craft of operations
• Participate in 24x7 on-call rotation
• Understanding of software development methodologies and practices, including agile development, continuous integration and continuous delivery
• You can demonstrate deep knowledge for some language or technology stack that you've worked with at least two years
• At least six months experience with Chef or Puppet, including testing frameworks such as ChefSpec or RSpec
• Ruby, PowerShell or Unix shell scripting experience (and prepared to dive into all three)
• You are comfortable using command line tools for Linux or Windows system administration
• You've used git or another distributed version control system
• At least three months experience with AWS preferred
• BS or MS in CS, Engineering or equivalent practical experience

Tournant Chef Resume Examples & Samples

• Ensuring that all internal and external guests have the highest quality culinary experience possible while maintaining a profitable department that is also environmentally aware
• Exhibiting a professional demeanor through appearance, and by maintaining a positive attitude toward all co-workers, managers, and guests
• Ensuring that the stewarding department has closed down properly at the end of each shift
• Current certification in the Utah Professional Food Handler Program
• Culinary degree/certification is preferred
• Ability to communicate in Spanish is preferred

Executive Chef-arrowhead Alpine Club Yurt-winter Seasonal Resume Examples & Samples

• Order through Stratton & Warren all food and beverage products
• Prepping food at Zach’s for transportation to the Yurt via a snowmobile
• Take accurate month end inventory to ensure food and beverage costs are being maintained
• Valid US driver's license - required
• Proficient on Microsoft Office - Preferred
• College degree - Preferred
• Must be able to work well as part of a team
• Must to rationally handle guest complaints and questions

Executive Chef-the Arrabelle, a Rockresort Resume Examples & Samples

• Capable of executing high volume and quick ticket times
• Create and implement standardized recipes
• Design and execute catering functions and work closely with the catering team
• Develop, manage and communicate all menu concepts and standards Culinary and Front of the House teams
• Constantly develop, communicate with, and manage staff in accordance with departmental and Company policies and procedures. Establish and maintain a successful and positive working environment and culture of excellence within The Arrabelle through proper training, discipline and support/respect of all staff
• Conduct daily meetings with Culinary management, and meet weekly with Service management to discuss safety and pertinent information and menu updates
• Perform daily and monthly inventory of all food and soft goods products in the restaurant with the Coupa purchasing system
• Responsible for costing and cost control of all menus
• Ensure meticulous and detailed maintenance of the kitchen areas
• Achieve and maintain proper and budgeted staffing levels through effective hiring and scheduling of staff
• Responsible for all hiring and recruitment of culinary and stewarding teams
• Create and maintain working relationships with all departments on within the resort
• Collaborate with Restaurant and Catering management on menu development and lead a cohesive team
• Establish and maintain a successful, positive, and fun working environment through proper training, positive support, and discipline when necessary
• Have an understanding of and ability to train and achieve Health Department and Brand Standards as applicable
• Other duties as assigned by General Manager
• An Associates or Bachelor’s Degree in Culinary Arts or Sciences or equivalent professional experience - required
• Prior experience in a high volume upscale dining restaurant - required
• At least 5 years’ experience as an Executive Chef in professional restaurants / hotels / casinos – required
• Current ServSafe certificate or be able to obtain upon employment (will provide training) – required
• Knowledge of the Spanish language - preferred
• Knowledge of current sanitation guidelines and the ability to insert these into the operation – required
• Experience with performance management, development and coaching – required
• Seasonal and/or resort hotel experience – preferred
• Public speaking and/or media experience – preferred

Regional Chef, Retail Operations Resume Examples & Samples

• Culinary Program/ Food Quality and Safety/ Menu
• Supports development of product recipes, menus, procedures, and training materials
• Communicates effectively with PD team, Category, Q&A team, as well as regional directors to ensure all food offerings are properly prepared, held, and served
• Liaison between the production team, commissary kitchen, and retail operations focusing on information compilation and dissemination, quality control/consistency and training
• Supports retail operations by ensuring all product orders delivered on time and in full
• Works with vp of Food Ops to develop ideas for menu improvements and changes, better cross-utilization of ingredients, better packaging, grab & go products, and seasonal/monthly specials
• Complies with all food safety and Q&A regulations
• Continually improves quality and authenticity to support the premium positioning of the brand
• Culinary Arts Degree from a recognized Culinary school (i.e. CIA, Johnson and Wales) and/or Five (5) years of progressive food service production management experience
• Serv-Safe Managers Certification
• Certified Executive Chef preferred
• Openness and willingness to learn new techniques
• Clean work habits with great attention to detail
• Passionate culinarian with great palette and sense of presentation
• Ability to effectively train and develop staff and build team morale
• Ability to innovate and implement new ideas
• Ability to multitask and prioritize effectively in a fast paced and demanding environment while maintaining composure
• Ability to think quickly and adapt to changing situations while maintaining the highest quality of product and other established standards
• Proven ability to lead a staff and positively influence employee behavior
• Must have excellent verbal and written communication
• Ability to use computer technology and analysis tools (Excel, Outlook, PowerPoint,Web)
• This position will require travel
• To hire, schedule and separate employees with the help of the food and beverage manager
• Keep labor cost within budget
• Minimum of 2 years cooking in a professional kitchen - preferred

Culinary Development Chef-corporate Resume Examples & Samples

• Overall Culinary Development Responsibility of assigned projects
• Culinary Degree required with advanced work in Culinary Arts. Bachelor’s degree preferred
• Minimum 5 years progressive Culinary experience, post degree completion
• Computer skills including Microsoft Office, Food Production Management systems, recipe database, and presentation software
• Requires culinary vision and a passion for food
• Requires excellent written and oral communication skills, as well as presentation skills
• Requires strong interpersonal and motivational skills
• Requires strong attention to detail and ability to envision the implementation tools needed to successfully utilize a concept or brand at the unit level

Executive Chef-hearst Castle Resume Examples & Samples

• 5+ years Industry Culinary and Management Experience-experience with full P&L responsibility
• Café/Catering menu development & costing
• Previous experience with food and labor cost controls, demonstration cooking
• Development of Culinary team preferred
• Dedication and determination with a focus on results orientation - Experience of Microsoft Office applications preferred

Executive Chef-palm Springs Aerial Tramway Resume Examples & Samples

• Leadership position responsible for all culinary operations in a busy, multi-function restaurant, catering and fast casual environment
• Estimate food consumption, purchase food in a warehouse setting, manage vendor relationships, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, plan and price menus, ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen
• A minimum of 3-5 years of culinary management experience in a multi-unit environment including restaurants and banquets/catering
• Ability to manage simultaneous events and staff in a diverse environment with focus on client and customer services is essential to success in this role
• Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include holidays, evenings and weekends

Retail Chef & Production Manager Resume Examples & Samples

• Candidates with high volume, fast paced, casual dining restaurants or like experience in a hospitality or institutional setting preferred
• Working knowledge of local and state sanitation inspection programs
• Ability to define problems, collect data, history, establish facts, and draw valid conclusions
• Ability to manage in a diverse environment with a focus on client and customer service
• Working knowledge of Microsoft Word, Excel, Power Point, etc

Executive Chef-healthcare Resume Examples & Samples

• Delivers strong operational performance by executing against Aramark Healthcare and regulatory agency standards and programs, continually monitoring operations, and completing assessments and necessary action plans to provide optimal food quality and meal service
• This requires a hands-on individual (80% working, 20% admin) who is knowledgeable and can implement standard kitchen operations such as inventory, forecasting production levels, use of production sheets, safety, sanitation and computer systems
• Bachelor's Degree or Associates or related culinary degree is preferred
• Experience with a minimum sales volume of $5M+ required
• Must be able to manage Sous Chef/Production Managers (kitchen/food production), Food Service Supervisors and 30+ FTE's
• Strong organizational, verbal and written communication, as well as time management skills are essential
• Experience with and knowledge of all Microsoft Office applications required

Executive Chef-business Dining Resume Examples & Samples

• Select and develop recipes, standardize production recipes to ensure consistent quality
• Establish presentation technique and quality standards, plan and price menus, ensures proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen
• May cook selected items, no more than 20% of the time
• The Executive Chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases
• Typically reports to a Food Service Director or General Manager
• Works with and coordinates all catering / banquet events with the appropriate team members to ensure the highest standards are achieved in all catered events
• Schedules and coordinates the work of all kitchen personnel to ensure that all food preparation is economical and technically correct
• Forecasts, budgets and action plans pertaining to F&B operation
• Meets or exceeds cost of goods sold (COGS) budget
• Purchases all food and necessary food preparation supplies
• Full compliance with the Department of Health regulations

Executive Chef-freds Restaurant Resume Examples & Samples

• Maintain equipment and comply with all departmental policies, service procedures, standards
• Check the house counts, forecasted covers, catering activity, purchases, and meetings
• Establish the priorities and assign production and prep task to staff to execute
• Monitor and maintain cleanliness, sanitation, and organization of the Kitchen
• Monitor ingredients in order to forecast shortage. Work with purchasing agent on a daily basis to determine what items/ingredients need to be ordered for the kitchen
• Develop special menu items and test and write recipes
• Train staff on machinery, sanitation and health regulations
• 3 years experience in a similar position
• 10 years experience in a hotel or restaurant
• Culinary training certification or apprenticeship
• College degree or vocational training certificate preferred
• Knowledge of food cost controls
• Previous experience with all products and food ingredients
• Fluency in a second language (preferably Spanish) is ideal but not required
• Skills in basic arithmetic
• Strong communications skills, both verbal and written
• Perform job functions with attention to detail, speed, and accuracy
• Use good judgment in making decisions under pressure
• Work with minimal supervision
• Maintain confidentiality of guest information and pertinent company data

Chef-the Wisconsin Room Resume Examples & Samples

• Have work experience in all areas of back of house operations
• Have a culinary technical degree or certificate or 2 years’ experience
• Supervisory Experience is required
• Understands and actively participate in Environmental, Health & Safety responsibilities by following established Universal Orlando policy, procedures, training and Team Member involvement activities
• Regularly (2/3 of the time or more) stand; talk or hear; reach with hands and arms; walk
• Frequently (1/3 to 2/3 of the time) use hands to finger, handle or feel objects, tools or controls
• Occasionally (1/3 of the time or less) sit; climb or balance; stoop; kneel; crouch or crawl; taste or smell; lift and/or move up to 50 pounds
• Specific vision abilities required by this job include close vision
• Occasionally (1/3 of the time or less) be exposed to wet, humid conditions (non-weather)

Chef Specialist Resume Examples & Samples

• Develop fully automated deployment processes using Opscode Chef and other scripts
• Develop comprehensive code comments and code documentation
• Prototype creative solutions quickly, and be able to guide the team in crafting and implementing
• Work with different teams to understand integrations with systems to include
• Ensure software quality assurance and adherence to standards and processes
• Drive increased efficiency and effectiveness in the deployments scripts
• Creates system documentation/play book and participates in requirements, design and code reviews
• Performs defect corrections for ensuring quality
• 3+ years of Cloud automation experience with Chef and Ruby
• 3+ years of experience working with REST or Soap APIs
• 3+ year of experience with cloud provider SDKs and/or CLIs
• 2+ years of work with Amazon AWS and/or Verizon Enterprise Cloud

Executive Chef-usc Galen Center Resume Examples & Samples

• Train, manage and develop culinary associates
• Offer culinary instruction and demonstrate culinary techniques and consult with clients
• A minimum of 3-5 years of culinary management experience in a diverse, event-based environment including restaurants, concessions
• Candidate must be willing to be hands on with associates and operations and be willing to work event-based hours that include evenings and weekends

Sous Chef, Universal Studios Hollywood Resume Examples & Samples

• Establish and maintain appropriate pars for Catering
• Conduct daily inspections of the facility and complete the “daily walk through” reports for all areas
• Maintain all kitchen in a sanitary condition at all times
• Work in conjunction with facilities to insure proper maintenance of all equipment
• Champion delivery of high quality product and service, from purchasing to our guests
• Accurately complete and maintain the daily production log and weekly production plan
• In partnership with the Food Warehouse and the Fresh Product Receiving Clerk, inspect all received product
• Maintain production specification book and photos
• Insure that all charges into and out of the restaurants are current and correct
• Communicate with the information technology group to insure that all recipes are updated and accurate
• Partner with the EATEC Team to insure all inventories are correct
• Support the culinary team within the Theme Park and Catering, as assigned
• Maintain all equipment in a sanitary condition
• Work within all health and sanitation guidelines
• Assist in the development of all staff
• Establish and maintain effective control of cost of goods and waste
• Ability to foster and maintain strong working relationships with co workers and operations
• Knowledge and maintenance of costs
• Provide operational analysis to the Executive Sous Chef and food service managers
• Ensure the success of the food service waste management program
• Utilize all excess food items and insure it is transferred and or repurposed
• Partner with Human Resources for developing and/or improving training, including new hire training, for the culinary team
• Responsible for training, developing and promoting the culinary team through individual performance planning
• Foster a respectful workplace for all employees
• Maintain attendance of Production cooks and offer encouragement when needed

Executive Chef-usaf-elmendorf, AK Resume Examples & Samples

• Select and develop recipes and plan and price menus
• You may cook selected items, no more than 20% of the time
• You will oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques
• You will be directly supervising kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases
• Executive Chef Coaches and trains military cooks in the Military Dining Hall
• Executive Chef is also responsible in helping co-manage the 4 retail locations on the campus; (bowling center, ski lodge, community center cafe, and a new Mexican concept)
• Executive chef is hands on in the catering events on base

Hotel Executive Chef Resume Examples & Samples

• Provide professional culinary advice. Plan and develop new menus and recipes. Schedule meal production
• Inspect food storage and direct sanitary maintenance of kitchen and storage facilities
• Work alongside culinary staff in the preparation of food to ensure quality standards in line with overall culinary program and venue business plan. Schedule meal production and perform quality control checks according to standards
• Maintain currency with professional organizations and publications pertinent to unit’s operation
• Maintain currency with, understand and ensure unit compliance with all university policies and procedures and with all applicable local, state and federal laws and regulations

Segment Chef Resume Examples & Samples

• Collaborate with producers and the social team, who are your teammates in building great stories
• Assist in storyboarding of recipes
• Prep and cook for in-studio shoots
• Test original and curated recipes to ensure they’re worthy of entertaining video content
• Familiar with social food trends
• Create detailed shopping lists for the Editorial Video Production Assistant
• Ideate food stories using the Thrillist voice and tone
• Bachelor’s degree and at least 2+ years experience in video and the food industry
• Strong understanding of food styling, handling and cooking practices
• Must have a can-do attitude and be a team player
• Time management and organization skills
• Must be proficient in Google Drive (Google Docs, Sheets, etc.)

Executive Chef-beano s Cabin Resume Examples & Samples

• Associates or Bachelors degree in Culinary Arts or Sciences or equivalent professional restaurant experience including a formal apprenticeship in an accredited restaurant
• 7 Years experience as an executive chef in professional restaurants
• Management experience in a fine dining and/or club restaurant required
• Must obtain or have valid Colorado driver's license upon employment
• Awareness of current Haz Mat and sanitation guidelines
• Current sanitation certificate
• Excellent communicator; ability to teach staff in a kitchen environment; flexibility and adaptability
• Some knowledge of the Spanish language highly preferred
• Past experience in club environment

Banquet Sous Chef-vail Marriott Resume Examples & Samples

• Capable of creating a motivational atmosphere and a cohesive culinary/kitchen team. Is actively involved in the daily operation by being a “hands on” Chef through modeling proper culinary techniques and working alongside employees. Exhibits a professional demeanor through appearance and by maintaining a positive attitude toward all employees and guests
• Oversees the compliance of state health regulations in the safe handling, storage and service of all food items. Also responsible for ensuring that all china, glassware, silver and kitchen equipment is properly sanitized, racked and/or stored
• Responsible for maintaining clean and organized storage areas for all food items and for proper rotation. Leads the charge in “clean as you go” techniques that insure all kitchens, dish rooms, storage and heart-of-the-house areas are both clean and safe
• Determines the pricing and standardization of menu items, to include menu development, portion controls, pricing etc
• 2 years in high volume hotel kitchen. -preferred
• CO Food Safety accreditation or equivalent. -required
• Must be able to communicate effectively in English, both written and verbal. -required
• Spanish communication skills. -preferred
• Must be able to taste and smell. -required
• Must be able to stand or walk briskly for up to 8 hours. -required
• Must be able to crouch, stoop or kneel. -required
• Responsible for the flow of all food production for general service and private events. Supervise the set-up and food production areas within the kitchen to maximize productivity and minimize waste. Supervise and coordinate food preparation. Ensure products are being stocked properly. Develop and create new menu items and plate presentations
• Schedule employees for mandatory trainings, complete employee reviews, and provide resources for employees’ interpersonal needs while abiding by the Collective Bargaining Agreement and USC Hospitality Standard Operating Procedures. Attend culinary tastings to recruit and hire new staff
• Manage and monitor employees’ hours and breaks to control labor. Determine and post schedules. Ensure all wage and hours standards are being followed. Ensure all direct reports maintain a safe work environment
• Ensure direct reports have properly completed all assigned tasks that fit their job description. Direct, guide, and motivate staff to meet the production and/or sales goals. Supervise staff to ensure they are following the standards set by USC Hospitality and the Health Department
• Work closely with the Health Department to maintain compliance. Ensure overall facility cleanliness at all times. Check equipment daily and make arrangements for repairs, if necessary
• Perform other related duties as assigned or requested. The university reserves the right to add or change duties at any time
• Overseeing staff, scheduling
• Teaching and coaching culinary apprentices
• Monthly reviews and overseeing cooking skill sets for culinary students

Bread Sous Chef Resume Examples & Samples

• Responsible for daily and weekly bread production
• Supervise a small team
• Write and research international bread recipes/menus
• Sets up station according to kitchen guidelines
• Prepares all food items directed in a sanitary and timely manner
• Prepares food items consistently by adhering to all recipe standards
• Task involves up line set up, clean-up and breakdown and providing excellent customer service
• Performs additional responsibilities, although not detailed, as requested by the Chef, Sous Chef, Kitchen or Account Manager at any time
• Knowledge of writing bread menus and order guides
• Ensure cost effective production of the highest quality
• Be a part of the interviewing, staging, and hiring process as well as reviews
• Ability to handle HR issues with employees

Chef de Resume Examples & Samples

• Lead a large and diverse team of Functional Consultants across the Record-to-Report stream
• Collect key data to support building of the system to be used for the Blueprint phase in alignment with the Planning and Scoping report built as part of Phase 3B
• Analyze, document and model the business processes based on data collected during Blueprint workshops
• Lead Blueprint, and ‘Straw-Man’ workshops
• Ensure that the Saputo business objectives are met by leveraging the system or new business process to realize the desired benefits
• Lead a benefit realization focused implementation with emphasis on benefits identified during the prior Phase 3B
• Lead the design of reports, forms, interfaces, conversions, and enhancement activities
• Participate in the deployment of the new business processes including transition support
• Support testing activities
• Be responsible for managing test defects
• Support and Guide Saputo’s Business and IT Team Leads
• Client Relationship:Develop and maintain effective client and customer rapport for mutually beneficial business relationships. Aggregate and communicate regional culinary and ingredient trends
• Requires at least 4 years of culinary experience and 1-3 years in a culinary or food service management role
• Experience with a minimum sales volume of $2+M
• Chain restaurant management experience with knowledge of standard menus and recipes, production systems, food safety/santiation and waste management

Corporate Executive Chef Resume Examples & Samples

• Responsible for supervising all House of Blues club culinary leadership insuring the execution of proper operations; food quality, related costs, and procedures. The Corporate Executive Chef will be asked to create new relevant and innovative menu items, and be responsible for chef training and development
• Minimum 5 years successful multi-unit/revenue center BOH management and Fine Dining experience
• Proven success in Chef recruiting, training and development
• Skilled in cooking, cost controls, management, crew training and development
• Superior knowledge of Food and Beverage costs, labor costs, and product cost management
• Experience with supplier/buyer relationships
• Computer knowledge: Excel worksheets, databases, word processing, point of sale systems
• Ability to effectively run all kitchen operations
• Able to work in a fast paced environment

Data Chef Engineer Resume Examples & Samples

• Participate in development of a big analysis system based on Hadoop ecosystem
• Coordinate/Participate in all levels of data processing (Architecture, Mining, Analysis, Representation, etc.)
• Communicate w/ customers and developers on all levels of data processing
• Ability to provide high-grade results in short time frame
• Ability to work w/ many projects at the same time
• Good organization skills, with a logical approach to problem solving, good time management and task prioritization skills
• Proactive and able to work with minimum supervision

Executive Chef-alpenglow Stube Resume Examples & Samples

• 5 years experience in an Executive Chef position - strongly preferred, or equivalent experience in Sous Chef position(s)
• Manager Certification ServSafe (or upon hire)
• Proficient in English - written and spoken
• Menu development - this includes pricing out menu items; creating recipes for menu items; training/demonstrating presentation of each menu item
• Oversee organization and cleanliness of kitchen operations and BOH storage areas
• Creating and implementing quality and standard controls
• Effectively run a high volume food line for a full service restaurants
• Directly involved in culinary management training as well as overseeing the training of all line level culinary staff
• Recruiting and hiring of culinary staff
• Financial oversight and assistance with monthly food inventories, cost transfers, menu costing, capital projects, managing operational purchases and participating in monthly business reviews
• Oversee staff scheduling and working within the labor budget given to that location. Managing labor daily and monitoring labor as a % of revenue
• Assist in budget process and forecasting
• Maintain financial performance of operation related to food sales vs. spending and labor
• Ensure entire outlet operates under HACCP guidelines and adhere to Serv Safe culinary guidelines
• Commitment to self-development and training

Executive Chef-lake Tahoe Resume Examples & Samples

• Menu development focusing on seasonal ingredients utilizing locally sourced food and or beverage products
• Provide educationally forward dining programs that align with institutions vision
• Institute hospitality excellence in service and product quality
• Provide operational and team leadership insuring excellence in guest experience
• Implement / ensure industry standard food and beverage HACCP and safety programs are in place and active
• Implement culinary skills training programs within culinary operation
• Working knowledge of electronic media and computer literate
• Support marketing team with local and regional community promotions
• Responsible for execution of component or complex recognition and reward programs
• Staff recruiting – utilizing regional chef schools, trade schools and local job fairs as needed
• Financial oversight – food cost, labor cost, and department specific P&L

Chef-disney s Vero Beach Resume Examples & Samples

• Ensure that safety and sanitation levels are upheld in accordance with all regulations
• Utilize interpersonal and communication skills to lead, influence, and encourage others
• Minimum 5 years culinary leadership experience
• Demonstrated strong verbal and written communication skills with direct reports and resource partners
• Demonstrated organizational skills with attention to detail
• Proven ability to use cooking skills in the creation of menus that meet the dietary needs and trends of Guests
• Proven experience as a Chef (Leader of Leaders)
• Associate’s degree in Culinary Arts or equivalent

Senior Executive Chef-lifeworks Resume Examples & Samples

• Minimum of 10 years kitchen experience, 5 within an Executive Chef role
• Experience within a high volume environment- minimum of 1000 meals per day
• Prior experience developing and leading sustainable and healthy dining programs

Executive Chef-new Peak Restaurant Resume Examples & Samples

• Oversee ordering/receiving, cost transfers, variance reports and inventory control of all food, beverages, supplies, etc purchased for the entire building
• Check and maintain food quality of all food served and produced
• Adhering and training all culinary staff to food safety guidelines
• Serve Safe Food Protection Manager certification
• Purchasing systems, MS office suite, Outlook, Time and Labor
• Must possess at least two years’ experience in volume food preparation, buffet presentation and institutional food service
• Must possess strong leadership qualities and supervisory skills
• Must possess technical skills in the areas of meat cutting, baking, salad preparation and a la carte food preparation
• Must lift and carry up to 50 pounds up to 20 feet and up stairs
• Must understand principles of food service sanitation and technical skills in food preparation
• Stands and walks on concrete floors, often stands in one spot for lengthy periods of time
• Reads and comprehends labels and recipes printed in English to understand use and directions of cleaning chemicals and food products
• Works shifts. Holiday and weekend work required
• Assist the Food Service Manager in menu preparation
• Work with dining room staff to ensure appropriate services as well as special dietary needs
• Schedule employees to ensure appropriate coverage
• Supervise clean up
• Ensure that Health Department Regulations are followed
• Prepare and supervise the serving of meals
• Perform other duties as deemed necessary by the Food Service Manager
• Uphold the YMCA of the Rockies' Mission Statement

Station Chef, Mckay s Resume Examples & Samples

• Provide guidance and direction to culinary and kitchen staff. Assist with on the job training for new/existing staff to ensure cooking techniques, recipes, and unit chef/manager’s directions are followed. Ensure staff is performing duties in a timely and consistent manner under the direction of the unit chef/manager
• Measure and mix ingredients according to recipes and/or direction from culinary supervisors. Cook and pre-prepare food according to culinary supervisors’ directions to specific quality, quantity, appearance, and temperature, including compliance and consistency with product, menu, and recipe specifications and on time production standards
• Prepare high quality soups, sauces, salads, appetizers, dressings, stews, and desserts in a timely manner. Ensure consistent quality of food goods with preparation and final execution
• Assist in creating daily specials and recipes in conjunction with the unit chef/manager. Perform related duties such as developing new/modified recipes and practical application of new/modified a la carte menu and special event menu items
• Maintain full knowledge of all menus, recipes, and special event menus. Maintain daily production lists and event prep sheets. Assist in ordering and maintaining inventory including cost control measures and proper storage. Plan station production on a daily and/or weekly basis based on established forecasts. Provide written and oral instructions to staff
• Adhere to department service, health, and sanitation standards, safety and university rules and regulations. Store all food goods in approved containers that are wrapped, dated, and labeled and store equipment in proper space

Sous Chef, Production Kitchen Resume Examples & Samples

• Responsible for supervising employees’ workflow, setting leadership standards, and guiding work locations efficiency. Builds internal relationships ensure our employees are exceeding expectations
• Acts as Environmental Health & Safety Team representative for the employees
• Uphold projected labor budget. Adjust operations as necessary to budget, including weekly work schedules
• Ensure proper training of new hires is upheld to the content of the training materials
• Culinary knowledge & formal training preferred
• Minimum 5 years management & food industry experience with multiple large high volume food service operations and managing a team of 20+ employees
• Must be able to express ideas clearly and logically that are fact based
• Must demonstrate good judgment and a strong sense of ethics in deciding how to respond to internal (TMs) and external customers’ (guests) concerns and issues while keeping company business models in mind
• Compliance:Ensure compliance with Aramark food, occupational and environmental safety polices in all culinary and kitchen operations. Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour
• Multi-tasking, as well as the ability to simplify the agenda for the team is a must
• Experience with a minimum sales volume of $+M

Sous Chef-vail Mountain Dining Resume Examples & Samples

• Proficient in all positions in the kitchen and will be responsible for training, overseeing and evaluating employees
• This individual may assist in the creation, costing, and management of menu in addition to monthly inventory, staff scheduling, and purchasing/ordering
• Must be available to work weekends and holidays including -required
• 2 years managerial experience. -preferred

Executive Chef-broken Arrow Resume Examples & Samples

• 5 or more years of culinary experience - required
• 5 or more years supervising large staff - required
• Valid driver's license - required
• Proficient in MS Office - required
• Willing and available to work weekends, holidays and evenings as needed - required
• Friendly and professional demeanor with guests both internal and external - required
• High volume dining and event experience - preferred
• Past use of computerized purchasing system - preferred

Chef-executive Resume Examples & Samples

• Working Knowledge of Microsoft, Word, Excel and Access systems
• Must be able to lift and/or move up to 50 lbs
• Computer knowledge:Excel worksheets, databases, word processing, and Outlook

Executive Chef-tamarack Lodge Resume Examples & Samples

• Adhere to all food safety and health department guidelines for food production and storage
• To hire, schedule, retain, and separate employees with the help of the General Manager while keeping labor cost within budget
• Supervise all kitchen staff in the proper preparation, presentation, and service of product served
• Develop menus and recipes that match our guests’ needs and that retain our resorts creativity
• Purchase, receive, and stock all food products and rotate stock as needed. Give clear instruction to the night operations team to facilitate your plan
• Maintain costs through purchasing practices, proper costing of menu items and minimizing product loss
• Learn, train, and facilitate the Coupa ordering/inventory system
• To maintain a safe working environment by adhering to health and safety policies, internal and external, and conducting regular safety talks with staff
• Direct kitchen staff in maintaining all kitchen and storage areas in a clean and orderly condition
• Must be able to communicate and handle personnel issues and concerns
• Expedites all food items being served
• Ensures that all kitchen equipment is maintained and in proper working condition

Terrain Cafe Palo Alto-sous Chef Resume Examples & Samples

• Attends all scheduled meetings and brings suggestions for improvement
• Performs other related duties as assigned by the Chef or manager-on-duty
• Minimum 2 years restaurant experience required
• Culinary degree helpful, but not required
• Capacity to teach others pertinent to this role
• Must be able to communicate clearly with managers, kitchen and dining room personnel, and all Vetri Family Leadership
• Ability to reach, bend, stoop and frequently lift up to 50 pounds
• Ability to work in a standing position for long periods of time (up to and exceeding 12 hours)
• Must be able to follow printed recipes and all directions and specifications as directed by Vetri Family Culinary Leadership
• Must maintain high personal hygiene standards

Executive Chef-summit House Resume Examples & Samples

• Culinary degree or equivalent experience - required
• 2 years minimum experience in a high volume fast casual environment- required
• 3 years experience in an Executive Chef position or equivalent experience in Sous Chef position(s)
• Current ServSafe Certified- required
• Proficient in English - written and spoken- required
• Previous experience with purchasing, time and labor controls, recipe costing, Microsoft office programs, health department standards, training, coaching and developing of staff
• Complies or is willing to comply upon hire with VR grooming policies - required

Event Specialist Chef Resume Examples & Samples

• Prepare food and conduct sampling to consumers
• Engage audience and create awareness and enthusiasm
• Promote and educate consumers on products and build brand awareness
• Dynamically and aggressively sell products to customers
• Event Set-up and Breakdown
• (Required)High School Diploma or GEDor equivalent experience
• Field of Study/Area of Experience: Culinary certification or degree
• Cooking and preparing specialty recipes in a commercial or creative environment
• Basic computer skills including familiarity with Word, Excel, and Internet usage

Grill Chef Resume Examples & Samples

• Grill food and conduct sampling to consumers
• Multi-task grilling and customer service
• High level Elevated Cook with Grilling skill set
• Grilling and preparing recipes in a commercial or creative environment
• Ability to develop recipes, and type them up
• Ability to understand recipes, and cook them
• Independent/flexible and comfortable with remote management
• Must be Food Safety Certified or must be able to pass Food Safety Certification Exam
• Excellent customer service orientation
• Team building Skills. Basic computer skills including familiarity with Word, Excel, and Internet usage
• Ability to stand 6-7 hours a day
• Ability to work 28 hours a week
• Must have access to email and the internet
• Must have access to a printer
• Ability to maintain a positive professional relationship with management and store employees
• Good written communication and verbal communication skills

Associate Development Chef Resume Examples & Samples

• Maintain Kitchen operations (sanitation, maintenance, & organization)
• Coordinate and execute technical cuttings
• Work with internal and external groups to arrange social and business functions
• Work with procurement to source new purveyors or specific ingredients to achieve business needs
• Maintain inventory of ingredients used in the development process
• Work pro-actively to stage ingredients for upcoming development sessions
• Input and maintain formulas on inter-department shared drive
• Researches and becomes familiar with competitive products, including knowledge around preparation instructions
• Researches, tests, develops and documents consumer-focused and foodservice recipes according to Recipe Writing Best Practices
• Inputs consumer-focused recipes into CBORD, the recipe database system and understands nutritional analysis generated by the system
• Participates in group ideation sessions for innovation and/or base business
• Performs and attends technical product cuttings
• Supports strategic Sales and Marketing initiatives, including food styling for consumer research and sales promotion materials
• Provides base business and innovation retail support
• Maintains confidential files in SharePoint site
• Ability to stand and work on feet for extended periods of time up to 4 hours

Prototyping Kitchen Chef Resume Examples & Samples

• Provide strong culinary guidance to team members and support projects to deliver innovative and competitive products/processes/systems in response to business and consumer needs
• Effectively transfer concept ideas into culinary prototypes and integrate culinary skills and knowledge to interpret concepts
• Advise and challenge the scientists on feasibility of recipes and cook prototypes upon alignment with stakeholders
• Explore culinary process or techniques that are potentially patentable and present results/methods to relevant team members and stakeholders. Provide regional culinary insights
• Recommend, plan and deliver culinary and technical support for NRC projects
• Actively participate in expert Chef network to promote cross-fertilization between different R&D sites
• Relevant degree in culinary or food technology
• At least 5-10 years experience as a kitchen chef
• Up to date knowledge of quality and HACCP requirements
• Significant culinary exposure in global environment will be considered an asset
• Excellent communication skills in English (spoken and written)

Temp Chef Resume Examples & Samples

• Ability to read recipes, production sheets, menus
• Ability to communicate verbally with customers, peers and supervisors
• Ability to stand on feet for extended periods of time
• Ability to lift 20 lbs without assistance
• 2 years of high volume cooking experience
• Experience in fine dining or upscale catering
• 2 to 5 years supervisory role
• Preferred culinary degree or comparable experience
• Compter skills
• Restaurant and catering line experience
• Supports the Service Plus Philosophy of Texas Tech University
• Supports the Total Quality Management Philosophy of the Department of Hospitality Services
• Prepares, coordinates, and conducts cook training programs, specifically to the area assigned
• Promotes proper handling of all food and food-related products and promotes high food safety and sanitation protocols
• Provides on-site, hands-on training in food preparation techniques for all cooking staff
• Develops recipe handouts and testing materials for cook training programs
• Works directly with executive chef in developing and standardizing recipes for the area assigned
• Revises, explains, and reviews all recipes with appropriate cook staff and makes recommendations to executive chef and associate director
• Prepares sample recipes and new products for taste-test panels as well as continuous development of new recipe ideas and menu items
• Works with executive chef and purchasing and product coordinator on new products and subsequent luncheons
• Investigates and seeks out solutions to specific recipe and product related problems
• Evaluates quality and quantity control for correct presentation, overall menu appeal, and provides hands-on training as needed
• Participates in special events and caterings throughout the year and as necessary
• Discusses meal service with respective supervisory staff and disseminates information to respective cook staff
• Assists management and supervisory staff in enforcing proper safety and sanitation guidelines, as well as enforcing follow-through on product preparation and presentation targets
• Chef certification and/or near completion of certification from an accredited culinary school and/or program
• Completed sanitation certification course, i.e.ServeSafe

Assistant Events Chef Resume Examples & Samples

• Formal Culinary training and Degree required
• Experience in working in foodservice businesses Back of House
• SafeServ certification desired
• Excellent communications skills and ability to multi-task

Culinary Chef Assistant Resume Examples & Samples

• Chef Assistants are responsible for execution of all menu categories and specific recipes for menu items including; timing, quality, temperature, portion, and presentation
• Chef Assistants are responsible for overseeing all daily operations and will be assisting with overall culinary supervision promoting teamwork, efficiency, and fun working environment
• Chef Assistants will lead Cast Members on HACCP/sanitation procedures to ensure strict regulations/standards are upheld at all times
• Chef Assistants will assist with allergy requests; will provide knowledge of product ensuring a safe, smooth operation
• Minimum 5 years experience or culinary certification and 3 years related experience
• Experienced in all stations in the kitchen and multiple cooking skills
• Knowledge of kitchen equipment specialized to the location
• Be receptive to working on-stage and working in the chef’s table if needed
• Knowledge of basic butchering
• Will be required to meet with the chef(s) for an overview
• Prior experience as a Prep Chef, Kitchen Manager, Sous Chef and/or Executive Chef

Executive Chef-anaheim Convention Center Resume Examples & Samples

• Prior experience managing in a union environment preferred
• A minimum of 4-8 years of culinary management experience in a multi-unit, high-volume environment including catering and concessions
• Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include early mornings, evenings, weekends and holidays

Sous Chef-grand California Hotel Resume Examples & Samples

• May be responsible for batch cooking, a la carte or set menus, recipe development, volume and timing and mobile delivery of foods. Interact with Guests and execute on dietary and allergy needs for Guests
• Minimum of two years of culinary management experience or two years of Sous Chef or Chef Assistant experience
• Understand and demonstrate fundamentals of cooking
• Demonstrated ability to work with a diverse Cast
• Demonstrate creativity
• Culinary degree or equivalent work experience

Chef-atria Burlingame Resume Examples & Samples

• Coach, train and develop kitchen staff as requested by the Culinary Services Director
• Responsible for the overall food quality and presentation of meals according to established recipes and approved menus
• Adhere to and train staff on Quality Enhancement standards and standard food safety practices
• Assist with planning, preparation, and execution of special events, banquets, and theme meals
• When applicable acquaint new residents with menus, seating, and dining options and hours
• Conduct Pre-Meal stand up for all dining and kitchen staff
• Assist with keeping kitchen floors clean (sweeps and mops) and trash emptied
• Assist Culinary Services Director with in-services

Chef-atria Summit Ridge Resume Examples & Samples

• Provide high levels of customer service and create a restaurant style dining atmosphere
• Ensure that all food is purchased, stored, prepared and served in accordance to local, state, and federal guidelines
• Assist the Director of Culinary Services in interviewing, hiring, coaching, training and developing staff. This includes, but not limited to, staff evaluations and discipline of food service staff in accordance with company guidelines
• Assist preparing and coordinating work schedules for staff in accordance to budget
• Assist in the implementation and execution the Art of Atria Dining
• Assist Director of Culinary Services in menus planning and development based on resident likes and dislikes, budget, and seasonal options
• Responsible for maintaining adequate amounts of cleaning supplies, small wares, equipment, and food in accordance with local and state regulations and employee safety requirements
• Responsible for the implementation and adherence to the Atria Quality Enhancement Program
• Assist kitchen staff with Pre-Meal stand up for all dining and kitchen staff
• Five years cooking experience in the hospitality field

Production Manager Chef Resume Examples & Samples

• Possess a degree from an accredited culinary institution, or four years of equivalent culinary experience
• Experience working with a variety of cooking styles and diverse culinary cuisines
• Experience with writing menus and/or recipes
• Possess three years of progressive supervision and leadership in foodservice
• Possess experience using computerized systems for inventory, ordering, and menus (i.e. FoodPro, Computrition, CBORD, MS Office, etc.)
• Show working knowledge of a food safety program (i.e. HACCP, ServSafe, or other comparable food safety program)
• Involvement with inventory, ordering and other purchasing functions
• Exhibit two years of experience working in a high volume food service environment (i.e., hospital, resort, college/university, country club, commissary, large-scale catering, etc
• Experience working in a college/university food service environment
• Demonstrated knowledge of and relevant ability with, culturally diverse communities among potential target and constituent populations

Sous Chef-fish Resume Examples & Samples

• Assist in overseeing the culinary operations in Fish consistent with the strategies and vision of the property
• Assist in overseeing Human Resources responsibilities to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; adherence to the company’s status quo third party representation philosophy; compliance with company policies, legal requirements and collective bargaining agreements
• Assist in overseeing the budget of the culinary aspect of Fish and P&L. Analyze and addresses areas concern and defines needs for improvement
• Bachelor’s degree in Culinary, or equivalent work experience

Sous Chef-voltaggio Brother s Steakhouse Resume Examples & Samples

• Assist in overseeing the culinary operations in Voltaggio Brother’s Steakhouse consistent with the strategies and vision of the property
• Assist in overseeing the budget of the culinary aspect of Voltaggio Brother’s Steakhouse and P&L. Analyze and addresses areas concern and defines needs for improvement
• Assists Executive Chef in monitoring overtime, staff motivation
• Assists Executive Chef in monitoring and enforcing Company and Departmental safety policies, Health Department Standards and all other applicable

Executive Chef Room-barmasa Resume Examples & Samples

• Conduct a frequent walk through of each Kitchen area and direct respective personnel to correct any deficiencies ensuring that quality and details are being maintained
• Design and implement restaurant menu and menu engineering and consistently rotates menu items
• Efficiently operate within pre-established food and labor cost controls and plays an active role in contributing to the restaurant’s profits
• Maintain operational control of purchasing, receiving, purveyor lists, and inventory of all kitchen items
• Ensure that employees have all required certification validated, i.e., Sheriff Cards, Health Cards, and Alcohol Awareness
• Requisition the day’s supplies and ensure that they are received, stored correctly, and communicating with warehouse
• Meet with the Executive Steward to review equipment needs, cleaning schedule, project status, Health-Safety and sanitation follow up
• Monitor performance of staff and ensure all procedures are completed to the department standards
• Coordinate with Quality Control Manager all food items meet standards set forth by hotel
• At least 5 years of prior experience in a similar role
• At least 3 years of management experience in food and beverage
• Experience planning and developing menus and recipes
• Experience in labor and food cost control
• Previously worked with all products and food ingredients
• Associate’s Degree in Culinary Arts or recognized formal certified training program from a national association
• Must be flexible if needed for occasional work outside of normal business hours

Sous Chef-market Resume Examples & Samples

• Assist in overseeing the culinary operations in the Market consistent with the strategies and vision of the property
• Assist in overseeing the budget of the culinary aspect of the Market and P&L. Analyze and addresses areas concern and defines needs for improvement
• Responsible for assisting Executive Chef in maintaining the overall cleanliness and equipment maintenance of their areas
• Math and computer skills

Executive Chef-crowne Plaza Duqm Resume Examples & Samples

• Manages all functions of the Food Production operations to achieve the optimum departmental profit
• Achieve the optimum quality level of food production and sanitation
• Controls and analyzes the level of the following

Executive Chef-holiday Inn Bur Dubai Embassy District Resume Examples & Samples

• Bachelor’s degree/Higher education in Culinary stream or Hotel Management
• 3-5 years experience of working in Hospitality/ Hotel setting in a similar role
• Good working knowledge of HACCP principles and experience of HACCP implementation

Italian Chef-crowne Plaza Today Gurgaon Resume Examples & Samples

• Must have at least ten years of experience in traditional regional Italian cuisine
• Should have minimum experience of hotel system in 5 stars international hotels
• Good attitude
• Proactive and reliable
• Self motivated chef
• Team work and passionate chef
• Be able to work and train and develop a team
• Good communication skill in English (verbal and written)

Italian Restaurant Chef Resume Examples & Samples

• Selects, trains, evaluates, leads, motivates, coaches, and disciplines all employees in the Kitchen’s cold food production area to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation
• Assists in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimizing waste
• Controls labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Ensures that sanitation standards set forth by Four Seasons and the local regulations are in compliance
• Communicates with employees and managers to ensure operational needs are met, coordinates menu tastings and pre-meal meetings to educate staff on food taste and preparation methods, and attends regular operational meetings to ensure effective coordination and cooperation between departments; interact directly with guests to ascertain satisfaction
• Requires the ability to operate and utilize culinary production equipment and tools

Franchised Sous Chef Resume Examples & Samples

• Work with Executive Chef executing banquet events, breakfast, brunch, lunch & dinner service
• Identify current and future customer food preferences by establishing personal contact and rapport with clients and hotel catering and sales staff
• Responsible for recipes, menu creation, implementation and efficient daily operation of restaurant, in room dinning, and banquets for all meals of the day
• Oversee the front line, offering a great culinary experience to our restaurant and banquet cooks
• Prepare and train staff in use of working menus, portion size, recipe cards and photo standards
• Work with restaurant management to increase food knowledge of staff to properly sell menu to customers
• Conduct daily walk-through of all walk-in refrigerators, storage rooms, and food lines to ensure rotation, usage, cleanliness and proper sanitation
• Maintain a clean and safe environment by implementing federal, state and local sanitation requirements; maintaining first aid, CPR, and Heimlich maneuver certification; instructing others in the use of kitchen utensils, equipment operation and sanitation and sanitary food handling
• Assist in the responsibility to select, train, supervise, develop, discipline and counsel employees in accordance with hotel policies and procedures
• Assist in scheduling staff according to business levels, maintaining and monitoring overtime, labor and food costs
• 4+ years of experience in full-service restaurant
• 2+ years of Sous Chef experience
• Graduation from a culinary academy preferred

Sous Chef-italian Kitchen Resume Examples & Samples

• Directly responsible for Main Kitchen areas, ensuring a smooth running, profitable operation within the framework of the Hotel
• Develop and maintain the Flavors cuisine concepts and standards for food preparation and presentation
• Follows Marriott International Brand Standard requirements within his responsibility area on a day to day basis
• Enforce the Marriott food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests
• Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc. Maintain the basic food safety and sanitation in accordance with the company policies
• Enforce Renaissance 45 point Sanitation Checklist by having all kitchens inspected on a monthly basis and put on file
• Enforce Renaissance 30 point check list is completed weekly and put on file
• Achieve departmental Budget goals by maintaining efficient cost expenditure
• To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production
• To supervise the completion of the wage progress report on a weekly basis and critique discrepancies
• Responsible for accounting & billing procedures within the Flavors culinary operation
• To ensure the awareness & enforcement of all Renaissance S.O.P.’s & Property L.S.O.P.’s
• To enforce operational Standards that are reviewed periodically and then updated and improved
• Responsible to maintain the overall welfare of our Associates by providing them with the training and resources to take care of our guests
• To ensure the efficient scheduling of management and associates
• To be responsible for the accurate supervision of the associate time control and payroll systems by working with Accounting and HRD
• To develop and implement Manager, Supervisor & Associate training plans on a quarterly basis in conjunction with HRD
• To implement a departmental daily “15 Minute” training program
• To be responsible for the execution of Flavors kitchen Management & Associate reviews, ensuring appraisals in a professional and timely manner
• To supervise all aspects of Associate management including hiring and discipline in conjunction with the Executive Chef
• To train subordinate managers and supervisors in effective “coaching and counseling” and the correct process of progressive discipline
• To conduct an effective monthly Associate meeting with minutes and P&A forwarded to the GM, F&B and HRD
• To practice “open door” policy to all Associates
• Periodically plan outside Associates activity to promote teamwork
• To be responsible for maintaining outlet safety at all times
• To be responsible for asset management of all outlet property and facilities
• Conduct a preventative maintenance inspection on a monthly basis, records defects and follows up to resolve them
• Promote positive inter-departmental relations through candid communication and cooperation
• To respond to guest inquiries or concerns within 24 hours in what is deemed the appropriate manner
• Ensure all Managers and Associates follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering
• Enforce training and ensure safe work environment through the Job Safety Analysis, weekly sanitation inspections and follow-ups, loss prevention and quality assurance
• Perform any reasonable request made of management which is not life threatening or against the law
• Management reserves the right to make changes to this job description at its sole discretion and without advance notice
• Above all, to lead by example through a “hands on” approach to motivate our Associates to excel
• Extensive knowledge of food handling and sanitation standards
• Knowledge of menu composition
• Understanding of purchasing and maintenance of kitchen equipment
• Understanding of Restaurant, Bar/Lounge, Room Service and Catering

Breakfast Chef Resume Examples & Samples

• Prep and cook breakfast buffet dishes and accompaniments as per company standard
• Prepare dishes to order
• Ensure sufficient stock of items in kitchen to meet demand
• Ensure food presentation, portioning and quality meets the required standards
• Monitor stock of food items and communicate the availability of dishes to the front of house staff and seniors chefs
• To adhere to food hygiene regulations and cleaning schedules at all times
• To undergo training as and when required
• To check daily deliveries and record as directed by company policy
• To ensure that all foods are stored correctly in the dry stores and fridges as per hygiene regulations
• Perform other reasonable job duties at the request of supervisor

Asia Restaurant Sous Chef Resume Examples & Samples

• Review menus, analyse recipes, determine food, labor, overhead costs and assigns prices to menu items
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of portions, and garnishing of foods to ensure food is prepared in prescribed manner
• Minimum of 2 years work experience as Asian Commis Chef in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge
• Have authentic knowledge and skills in their specialty cuisine
• Work experience with wok and Asian food
• Spanish and English are a must

Demi Chef Resume Examples & Samples

• Possess GCE 'N' level and above
• Minimum 2 years of prior experience in similar capacity in the hotel industry will be an advantage
• Simple spoken and written English

Chef Apprentice Resume Examples & Samples

• Passion for producing great food
• Communication skills (verbal, listening, writing)
• Diversity Relations
• Dependability
• Food Storage and Rotation
• Well presented

Sous Chef-wok Resume Examples & Samples

• Assist with an effective kitchen equipment repair and maintenance programs
• Effectively reports and follows-up on associate work place incidents
• Observes service behaviors of associates and provides feedback to individuals, continuously strives to improve service performance
• Review comment cards and guest satisfaction results with associates, and participates in the development and implementation of corrective action plans
• Helps associates receive on-going training to understand guest expectations
• Assists as needed in the interviewing and hiring of Culinary associates
• Ensures associates are cross-trained to support successful daily operations
• Participate in the associate performance appraisal process, providing feedback as needed
• Ensures associates maintain required food handling and sanitation certifications
• Assist the Executive Chef/Executive Sous Chef in developing and generating annual sales for the Restaurant and Catering departments through menu design and promotions
• Assists the Executive Sous Chef with menu development

Executive Chef-ironwood American Kitchen & Plaza Bar Resume Examples & Samples

• Provide employees and Sous Chef with proper training with developmental opportunities that will aid in their career aspirations
• Maintain high guest satisfaction through consistently introducing innovative products
• Review daily specials and offer feedback to Sous Chefs
• Communicate additions or changes to the assignments as they arise throughout the shift
• Requisition the days supplies and ensure that they are received and stored correctly, communicating with receiving
• Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period
• Monitor and ensure that all closing duties are completed to standard before staff sign out
• Foster and promote a cooperative working climate, maximizing productivity and employee morale
• Adhere to Fairmont Scottsdale Princess Grooming Guidelines. Click here to view: Click here to view: http://www.scottsdaleprincess.com/Meet/Grooming-Guidelines
• To assist in the preparation and service of all food items for a la carte and or buffet menus according to hotel recipes and standards
• 3 years experience as a chef in a fast paced kitchen

Cafeteria Chef Resume Examples & Samples

• Consistently offer professional, friendly and engaging service to all Colleagues
• Lead and manage the day to day operation of the colleague Cafeteria and ensure service standards are followed
• Maintain an outstanding eating facility for all Colleagues
• Work with the Kitchen to assist in the development of new menu standards and products
• Maintain a high degree of food quality and food safety
• Maintain all sanitation standards in food production and in the dining facility
• Stay current on new food trends, including special dietary requests
• Address Colleague concerns and react quickly and professionally
• Train and develop all cafeteria Colleagues
• Previous leadership experience in food service required
• Computer literate in Microsoft Window applications preferred

Chef Concierge Resume Examples & Samples

• Ensure the Concierge team offers the best service, knowledge and assistance to guests
• Assist guests with mail, messages, and all inquiries
• Previous experiences as a Concierge required
• Must possess a professional presentation
• Must possess outstanding guest services skills, sophisticated verbal & written communication skills
• Computer literate in Microsoft Windows applications preferred

Thames Foyer Chef de Rang Resume Examples & Samples

• To take control of a section of the restaurant, passing on instruction to the Commis de Rang to fetch all food and beverage items from the kitchen
• Delegate specific tasks to Commis de Rang to ensure smooth running of each table
• Enthusiastic and positive personality with the ability to build trusting relationships with others and to colve problems

Sous Chef-fine Dining Resume Examples & Samples

• Supervises the function of culinary areas to maximize the overall food & beverage departmental profit and exceed budgeted targets
• Maintain quality and consistency levels of production and presentation
• Consistently monitor all culinary expenses
• Ensures waste is minimized through accurate ordering, adhering to established par levels, production, and waste standards
• Establishes and maintains effective colleague relations and inter-departmental working relations
• In coordination with the Area Chef, implement and execute all menus as directed
• Ensures all standardized recipes are utilized and followed by all culinary team members
• Relieves the Area Chef as needed
• College/University Level - preferred
• 3 years experience in the same position in a luxury hotel
• Knowledge in Microsoft Office Applications (Word, Excel )
• Presentable, well groomed with leadership quality
• Be responsible for and pro-active in the recruitment and selection of all Concierge Staff
• Constantly review training needs within the section primarily through the Hotel's appraisal system in conjunction with the Front Office Manager/GSM
• Implement and monitor minimum standards of service throughout the section resulting in a GAP analysis score of no less than 90%
• Responsible for the section’s roster, ensuring adequate staffing at all times
• Regular communication with the Night Manager regarding the supervision of the Night Concierge staff, identifying and dealing with any issues that may arise
• Ensure that no suspicious packages are accepted
• Ensure that all Concierge team are correctly dressed and groomed for work
• Ensure the efficient and prompt handling and delivery of all messages, facsimiles and parcels throughout the Hotel
• Be familiar with all guest services within the Hotel and to ensure that all Concierge staff are also adequately furnished with such information
• Knowledgeable about the immediate and surrounding area, while maintaining a library of relevant information
• Be familiar with courier companies and their charges
• Be aware of the daily schedule and activity of the Hotel's drivers
• Be familiar with all daily events and functions occurring within the Hotel and to effectively communicate this information to all staff on duty
• Ensure that the Concierge desk, Hotel entrance and Lobby kept clean and tidy at all times
• Aware of VIP and long-staying guests, offering them a polite and courteous personal service
• Establish and maintain an effective communication system with Reception, Front Office Management and Airport Services with regard to VIP arrivals and departures
• Responsible for the maintenance of all Concierge equipment
• Regularly conduct departmental meetings, encouraging two-way communication when doing so
• Maintain amicable and co-operative working relations with other departments
• Comply with all Health and Safety legislation, using working practices that are safe and sensible to your colleagues and to yourself
• Facilitates performance evaluations for all Concierge colleagues
• Attend any courses Management may deem beneficial
• Manages all purchasing requirements for Concierge Desk
• Uphold staff appearance and grooming procedures
• Degree or Diploma in Hospitality Management
• A minimum of 3 years, Hotel Concierge management experience
• Previous experience in a managerial capacity
• Fluent in English (verbal & written), with knowledge of third language an asset
• Proven ability to guide and coach team members
• Recognized commitment to Guest Service and exceeding guest expectations
• Proven ability to balance complimentary objectives, guest service, colleague satisfaction and profitability
• Excellent leadership, written/verbal communication and interpersonal skills
• Self-motivation and organizational skills with the initiative and ability to complete projects in a timely manner and proven ability to work under pressure
• An operational knowledge and proficiency in Front Office Systems-Micros-Fidelio and Microsoft Office suite (Word, Excel, PowerPoint)
• A working knowledge of a second language and its application in the hotel and hospitality operation is an asset
• Active member of Les Clefs D’Or is an asset

Executive Chinese Chef Resume Examples & Samples

• To lead and manage the colleagues responsible for the preparation of the ChineseCantonese food offering
• To ensure the quality of all ChineseCantonese menus as it relates to banquet and restaurant functions
• To create all ChineseCantonese menus
• A strong working knowledge of Chinese/Cantonese & Hongkong Style Cuisines required

Chef-radisson RED Minneapolis Resume Examples & Samples

• Participate in the development of business strategies aligned with RED and CRHG’s mission, vision, values and strategies
• Develop and implement menu and dining strategies which are aligned with the hotel’s targeted market position
• Manage the kitchen operation, overall budget, recommend menu pricing, oversee inventory, purchasing and disbursement of supplies
• Develop and implement strategies and practices which support Creative (employee) engagement
• Previous chef experience in a busy kitchen, ready to deal with high volume
• Excellent understanding of H&S regulations and HACCP food preparations guidelines
• Great verbal and written English
• A passion for people, with the ability to train and develop a team
• A leader spirit, ready to step up when needed
• The right to work in NZ (NZ Citizen, resident or Working Visa holder)

Dim Sum Chef Resume Examples & Samples

• Has solid culinary knowledge and cooking skills
• Set benchmark standard to be the best in Hospitality Industry, food production and presentation
• Taste food product daily, prior the service, to judge the quality and over all consistency and inform for any shortage
• Properly follow and maintain Sofitel guidelines and standards in the menu range
• Need to seek suitable alternative to high cost items to ensure price, value, perception and profitability
• Deliver a high standard of food to our guests
• Add your personality and seasoning to our daily dishes, and garnish each plate with care and attention
• Have a keen interest in food and a great personality to share their passion for the hospitality industry in delivering service with a smile
• Be able to work in a busy environment which requires a consistency in customer service, flexibility and being able to work well under pressure

Senior Sous Chef Resume Examples & Samples

• In conjunction with the Executive Chef, supervises the different sections of the kitchen: production of hot and cold dishes, patisserie, dishwashing etc
• In conjunction with the Executive Chef, helps prepare the menus and a la carte choices
• Helps prepare dishes in line with activity and consumption forecasts
• Prepares dishes and/or supervises preparation
• Updates the cooking instructions and ensures they are duly applied
• Ensures respect of the maximum waiting times defined by the brand, checks the presentation, quality and temperature of dishes
• Runs basic and advanced training for team members
• Helps prepare the work schedules in line with activity forecasts
• Keeps track of trends in the restaurant market
• Makes suggestions to the Executive Chef in order to adapt the offer to changing customer expectations
• Regularly assesses the quality of services based on guests' remarks and quality audits
• Other duties as may be assigned by the management

Executif Chef Des Cuisines Resume Examples & Samples

• Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources
• Purchasing and Materials Management - Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control (e.g., accounting and budgeting)
• Actively involved with training associates on the fundamentals of good cooking and excellent/clean plate presentation
• Maintains purchasing, receiving and food storage policies and procedures
• Ensures compliance with all local, state and federal codes
• Maintains and documents all recipes which are utilized on the property
• Knows and implements all of the food safety standards
• Follows proper food handling procedures and maintains all foods at the correct temperature
• Interacts with guests to obtain feedback on product quality and service levels; effectively responds to guest problems and complaints
• Empowers associates to provide customer service
• Establishes and maintains open, collaborative relationships with associates and ensures associates do the same with the team
• Manages associate progressive discipline procedures for areas of responsibility. Ensures hotel policies are administered fairly and consistently. Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures
• Interacts with Sous Chef and department on training regarding food knowledge and menu composition
• Works on menu development for catering and restaurant/bar operations
• Manages areas of responsibility to budget by reviewing operating statements, budget worksheets and payroll progress reports
• Participates in budgeting process for areas of responsibility
• Manages departmental controllable expenses including food cost, supplies, uniforms and equipment
• Understands the impact the kitchen operations on the overall hotel financial goals; educates staff on details as appropriate

Sous Chef-pastry Resume Examples & Samples

• Minimum 5 year work experience as Chef de Partie in a hotel or large restaurant
• Majored in Culinary Arts
• Excellent in Korean and good in English

Apprentice Chef Resume Examples & Samples

• Full apprentice program with mentor support,
• Training Workshops in London and Edinburgh,
• Support with NVQ qualifications,
• Marriott online training courses,
• Full uniform will be provided including knifes,
• 20 day holiday (going up to 27 with years of service) bank holidays,
• Full Marriott benefits package including pension scheme and worldwide Marriott accommodation discounts,

Executive Development Chef-lamb Weston Resume Examples & Samples

• Support or lead culinary product and ideation sales presentations for both internal and external customers by effectively communicating, influencing and interacting with both internal sales, consumer insights, marketing and the customer to accomplish the established goals
• Demonstrate leadership and proactive attitudes when creating culinary solutions to solve business and market issues
• Set culinary goals by proactively monitoring and understanding culinary trends and be able to effectively translate those into viable product concepts and sales solutions
• Proactively partner with product development teams on ideation and development of new products and menu ideas and translate those to the customer to drive sales of both new and existing products
• Procure, organize and maintain kitchen inventory to effectively prepare and execute world class on-site culinary presentations for visiting customers
• Understand concept cost and operational parameters to deliver feasible product solutions
• Organize recipes and solutions for assigned projects and products and maintain database of menu ideas. Translate ideas into Paper Ideations that have relevance to trends, customer’s menus and Lamb Weston products
• ACF or RCA certification preferred
• 4 Year College degree in related discipline preferred (Food Science, Hotel Administration, Hospitality, Culinary Arts)
• 5+ years of Restaurant experience
• Strong networking and interpersonal skills
• Analytical and logical problem solving abilities
• Sound understanding of basic business principals
• Ability to collaborate with peers
• Ability to travel up to 50% to support operating groups and customer needs
• Strong creative ability
• Ability to safely and comfortably lift 25 pounds frequently, up to 50 pounds occasionally
• Exposure to microwaves and testing equipment

Concessions Chef-nrg Stadium Resume Examples & Samples

• Coordinate, plan, participate, and supervise the production, preparation and presentation of food within the concessions operation of NRG Stadium, Center and Arena
• Work with local culinary partners and staff to ensure that food is executed in accordance with partner and Aramark standards
• Supervise and participate in the production, preparation and presentation of all foods for unit as assigned by the Aramark Director of Concessions and Senior Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards
• An equivalent combination of education and experience may be considered
• Candidate must be ServeSafe Certified

Arabic Chef Resume Examples & Samples

• High school diploma or GED; 4 years of experience in the culinary, food and beverage, or related professional area, OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years of experience in the culinary, food and beverage, or related professional area
• Assists Executive Sous Chef with all kitchen operations and preparation
• Performs all duties of kitchen managers and associates as necessary
• Attends and participates in all pertinent meetings (e.g., Daily Stand Up, Banquet Event Orders (BEO), Pre-Cons, Staff, Forecast, Department and Intradepartmental)

Franchised Executive Chef Resume Examples & Samples

• Excellent culinary skills; possesses the ability to perform all functions in the culinary operation
• Ability to acquire and maintain relationships e.g. associates, customers, vendors
• Knowledge of governmental regulations and safety standards (OSHA, EPA, ADA, CFC, NFPA, Steritech, Serve Safe)

Overnight Chef Aid-the Cosmopolitan Resume Examples & Samples

• Review work schedule, obtain food/supplies required to perform the work and prepare for operations
• Receive incoming products and supplies and verify items on requisitions against the PO
• Ensure count accuracy, record counts on appropriate forms / database and verify quality and labeling of all materials and supplies
• Perform damage control checks on items received and contact supervisor about removing items according to company policy
• Inspect date sensitive items, perform temperature checks, quality checks on products and take appropriate action as needed
• Identify, label and store supplies according to company policy
• Perform general housekeeping duties and keep warehouse area clear and clean as required
• Lift and move materials & products (that may be heavy)
• Understand simple instructions & perform routine, repetitious tasks
• Read basic directions for the equipment and product you work with
• Visualize how systems will operate
• Accept responsibility for the accuracy of the work as completed
• Ability to build relationships with coworkers
• Meet sanitation and food handling standards
• Willing accept change, new procedures & constructive comments
• Compliance with Aramark & Client guidelines & procedures
• Demonstration of consistent professionalism in the execution of daily assignments

Chef de Partida Resume Examples & Samples

• Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop)
• Assists in developing daily and seasonal menu items
• Assists in estimating daily restaurant production needs
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions

Yurt Chef-arrowhead Alpine Club Resume Examples & Samples

• Order through Coupa all food and beverage products
• Receiving some products at Zach's for transportation to the Yurt via a snowmobile
• Must have at least 4 years of restaurant BOH food preparation service experience - required
• Must be fluent in English - required
• Proficient on Microsoft Office - preferred
• College degree - preferred
• Must be very reliable
• Must be able to stand for up to 6 hours at a time - required
• Must be able to carry up to 50lbs on a regular basis - required

Executive Chef-seasonal Resume Examples & Samples

• Supervise all kitchen staff in the proper preparation, presentation and service of food served along with maintenance and cleanliness of kitchen and food storage areas
• Conduct and process accurate inventories of food and supplies in the allotted time monthly
• Place food orders through COUPA, our computerized purchasing system
• Hire, schedule and separate employees with the help of the food and beverage manager while keeping labor costs within budget

Development Chef Resume Examples & Samples

• Participate & contribute in cross-functional teams to drive new product innovation
• Act as the culinary expert for corporate events, trends presentations, and product innovation
• Drive innovation through culinary research on all platforms, including trends within food industry, menu development, restaurants and in-market analysis
• Identify and communicate food trends and bring these trends to life across the organization through tasting, presentations, etc
• Support various groups including sales, marketing, communications, regulatory, supply chain and procurement on culinary focused initiatives to provide the proper culinary lenses to drive the success of these projects
• Execute culinary cuttings with key stakeholders including ConAgra Foods Senior Leadership team and external customers
• Supports all corporate events, internal and external, that the ConAgra Foods culinary team leads
• Ability to stand and work on feet for extended periods of time up to 8 hours
• Work in a kitchen setting on various surface types
• Supervises the day to day operations of the Concierge section with an adequate number of staff on duty, based on the expected occupancy, whilst ensuring compliance with all policies, procedures, standards related to this section and aiming at satisfying and exceeding guests’ expectations
• Participates in the selection of all reporting staff, trains, develops and manages the performance of direct subordinates to ensure the efficient running of operations of all sections
• Keeps updated of all information concerning the hotel services, local places of interest, restaurants, transportation, sport facilities, places of worship, shopping areas and all relevant information likely to be of guest’s interest. Records information and communicates it to all reporting staff so that they are able to answer guest requests and questions
• Handles guest requests in a polite and efficient manner, gives further instructions to the relevant staff if needed to ensure customer satisfaction and maintains a record of all requests received from all guests. Follows up when necessary
• Coordinates with Front Office Management the arrivals and departures to ensure the luggage handling runs smoothly
• With the assistance of the section heads, identifies training needs, plans training activities and oversees their implementation for all sections. Follows up to ensure compliance and efficiency of training activities
• Verifies that the delivery and distribution of all incoming and outgoing mails, faxes, messages and parcel addressed to current or future guests and hotel staff is done properly and according to hotel procedures
• Coordinates with Limousine Manager all guests transportation needs in order to meet guest satisfaction and adherence to budget
• Minimum 3 years of experience in the same position
• Ability to read, write and speak English in an excellent way
• Good working knowledge of all MS systems; Word, PowerPoint, Excel are required
• Have access to our benefit plan
• Ability to multi-task and handle all service points in dining facility
• Additional knowledge/skills may be required by contract or assignment
• Minimum four (4) years of experience in full service or institutional food service environment

Senior BBQ Chef-china Blue Resume Examples & Samples

• To work with the Executive Chinese Chef to develop the BBQ food offer at Conrad Manila through the introduction of innovation and interest
• To produce dishes with the most accurate cooking technique and minimum of wastage to ensure production remains within budget
• Be an active chef involved in core food production, responsible for your own section of the food production or menu ensuring the correct volume, timing and quality of the dishes produced
• Produce suggestions for use by the Executive Chinese Chef for inclusion and improvement of our BBQ venture and to ensure that the offering is suitable for the age range to which they are being served
• Assist the Executive Chinese Chef with development of this section of business. Promote efficiency, food standards and commitment to simple modern fresh cooking
• Working with the Executive Chinese Chef to ensure that food stock levels are kept to minimum, complete requisition/order forms for stock replenishment and that all stock received is used before it goes out of date
• Work with the Executive Chinese Chef ensures portion are accurate, when necessary recipes are followed and dish specifications are adhered to
• Previous BBQ Chef experience

Executive Chef, Landing Resume Examples & Samples

• Assist the Hotel Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
• Assist the Hotel Executive Chef by interacting with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly
• Assist the Hotel Executive Chef in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed
• Work effectively within the kitchen brigade to ensure high quality customer service standards
• Ability to work a flexible 7 day roster, start and finish times may vary according to business demands
• At least 2 years previous experience as a Demi Chef or strong experience in a Commis Chef role
• Experience working in a la carte, buffet and high volume catering kitchens
• Ability to coach and train experience
• Ability and desire to motivate a team
• Demonstrated experience working as a Demi Chef within a hotel

Chef de Rang Resume Examples & Samples

• Completion of apprenticeship
• Previous experience as a Commis or Demi Chef de Rang
• Experience in Food & Beverage department and/or industry

Chef Entre de Copies et Impressions Resume Examples & Samples

• Provides accurate information to clients about CPC products and services, production capabilities, and order turnaround
• Executes advanced non-production tasks. This could include as managing correspondence with clients, and overseeing execution of the Production Log and replenish supplies
• Executes production tasks such as processing customer orders in an efficient, accurate manner and paying close attention to detail and instructions, and managing the project while following proper production procedures (set up, quality control, and finishing)
• Plans, supports and implements CPC promotional programs
• Executes advanced production tasks such as machine calibration, promptly schedules maintenance of copying and finishing equipment using Asset Management System
• Provides quality instruction to CPC Associates, ensures CPC associates are aware of the daily and weekly goals
• Assesses who the customer is and applies accurate service principles
• Understands Copy and Print Profit and Loss and partners with management to take steps to achieve sales and profit goals
• Follows all correct cash register operations, and properly secures company funds and physical inventory at cash stations
• As per policy, required to have personal bags (parcels, totes, backpacks, purses, etc.) checked by a manager prior to leaving the store premises
• 3-4 Years of Retail customer service is preferred

Banqueting Chef-st Andrews, Scotland Resume Examples & Samples

• Previous experience working in a busy banqueting kitchen
• Previous experience in a similar role or a strong Junior Sous Chef looking for that next step in their career
• Culinary education and Intermediate Food Hygiene Certificate required

Executive Chef-aureole Resume Examples & Samples

• At least 8 years of experience in a high volume or fine dining restaurant, preferably in a hotel/casino environment
• Working knowledge of mathematical skills, interpersonal skills, and organizational skills for time management
• Ability to work without direct supervision

Chef / Production Manager Resume Examples & Samples

• In collaboration with HUDS’ culinary team, assist with the development of the cycle menus and recipes
• Plan and execute simple to complex catered indoor and outdoor events including, but not limited to house events, campus-wide events and commencement week events
• Submit all invoices and PCard documentation per HUDS policy and procedure. Audit and review documents for accuracy prior to submission
• Encourages creative approaches to improved financial viability including cost reduction initiatives and other related efforts
• Develop and maintain positive, professional relationships with culinary and front line service staff via two-way communication, timely feedback, collaboration, and consistent visibility in the kitchen and work unit
• Develop and maintain professional relationships with Union Shop Stewards
• Interview candidates and hire based on approved staffing pattern and budget. Complete probationary employee evaluation form as required
• In collaboration with HUDS’ culinary team, develop and implement relevant trainings to increase knowledge and ability of cooks and other kitchen staff
• Ensure performance expectations and work rules are clearly communicated and implemented via regular coaching, mentoring and regular staff meetings
• In collaboration with Management Team, ensure Kronos timekeeping system is accurately and regularly maintained. Process timecards and absence requests in a timely manner and per HUDS policy and procedure
• Ability to work collaboratively with a team of exempt professionals
• Operational experience with industrial kitchen equipment (dishwasher, oven, ventilation systems, etc.)
• Operational experience with food service applications and computerized menu management systems

Executive Room Chef Resume Examples & Samples

• Maintain the overall cleanliness and equipment maintenance of outlet
• Create new daily specials
• At least five years of experience in Asian/Japanese Modern Cuisine
• Working knowledge of Microsoft Excel and PowerPoint

Executive Chef-allie s Cabin Resume Examples & Samples

• College degree or equivilant experience
• Minimum of 7 years of high quality fine dine restaurnat experience
• Minimum of 5 years in a restaurant supervisory experience
• Valid drivers license and TIPS and ServSafe certifications
• Microsoft office, PeopleSoft, Coupa and Infogenesis proficiency

Sous Chef-events Kitchen Resume Examples & Samples

• Minimum 3 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands
• Minimum 5 years working experience in hotel
• Korean Cuisine expertise
• Basic in English and excellence in Korean

Professional Chef, Town & Gown Resume Examples & Samples

• Hire and train new employees. Schedule, prioritize and assign work. Assess performance and provide feedback. Counsel or discipline employees as needed
• Oversee food ordering. Maintain food and labor costs within established budgetary guidelines
• Develop and recommend goals and objectives for unit
• Provide customer service. Meet customer needs, offer opinions, resolve problems and follow up with customers. Maintain friendly, helpful demeanor. Create and maintain a positive work environment for all staff levels

Caffé Macs Holistic Natural Chef Resume Examples & Samples

• Thorough experience in cooking and skillful knowledge of healthy, holistic/natural-based cuisines
• Have at least 3 years cooking experience, with at least one (1) of those years with lead or equivalent title
• Basic understanding of professional cooking and knife handling skills
• Be able to read and write to facilitate the communication process

Sous Chef-restaurant Resume Examples & Samples

• 2-3 years of experience in restaurant culinary leadership
• Refined verbal and written communication skills in English
• Must be able to work flexible schedule to include days, evenings, weekends and holidays
• Must be extremely creative, innovative and detail oriented
• Ideal candidate should be multitask oriented and have effective leadership skills

Sous Chef-banquets Resume Examples & Samples

• 2-3 years of experience in banquets culinary leadership
• Experience with training and customer service
• Ability to stand for long periods of time, as well as walk moderate distances
• Ensures that each Guest receives outstanding Guest Service by providing a Guest friendly environment which includes greeting and acknowledging every Guest, maintaining outstanding standards, solid product knowledge and all other components of Guest Service
• Empowered to guarantee total guest satisfaction, display hospitality and professionalism to our guests at all times, take pride in representing JHM Hotels professionally with our guests and assuring that all transactions with guests are handled in a legal and ethical manner
• Understands and apply all property safety and security procedures to maintain a secure and safe environment for associates and guests at all times. In the event of an accident or emergency, gets medical attention if necessary and contacts the GM or Human Resources immediately
• Maintains a favorable working relationship with all company associates to foster and promote a positive working environment
• Operate Kitchen department within budgetary guidelines and in response to actual conditions
• Assist in the development and implementation of policies and controls on issues relating to Kitchen operations to include reduction of waste, spoilage and breakage; food handling and sanitation; recipe, portion control and specifications etc
• Control food cost by training kitchen staff on the proper methods of food preparation and handling, by training kitchen, banquet, restaurant and steward associates on how to handle leftover food items, and by making creative use of leftover food
• Complete or assist with the administrative duties associated with personnel and payroll matters in a timely manner. Ensure that all kitchen/steward associates consistently adhere to uniform, grooming and appearance standards
• Assist with the development and conduct effective training programs to educate staff on specific job skills and quality of service to guests; include proper handling and maintenance of all kitchen equipment
• Understand and enforce adherence to health department and hotel sanitation and food handling guidelines
• Comply with all recipes and product specifications and assure that staff does the same
• Maintain effective communication within Kitchen, be responsive to staff suggestions and concerns and work to resolve problems. Ensure that kitchen/steward staffs are kept aware of issues relating to food and beverage and general hotel operations
• Attend meetings as scheduled and meet regularly with kitchen staff. Maintain effective working relationship with food and beverage management staff and hotel departments
• Conduct regular inspections of all kitchen/dish washing areas and coolers to correct deficiencies found during inspection
• Inspect fish, meat and poultry upon arrival to ensure freshness and compliance to specifications and order
• Prepare reports, proposals and other communications as assigned

Chef-aramark Resume Examples & Samples

• Plan the weekly menu with input from cooks and bakers o Meet weekly with supervision to evaluate menu
• Ensure all food is consistently prepared and presented according to the vision established and agreed upon by the Lodge Operations Manager and the Client
• Train staff on proper use of all equipment Administrative duties
• Review invoices from vendor for accuracy
• Train and supervise all food service staff in the proper preparation and o Presentation of menu items according to established standards
• Train and supervise staff to exceed basic sanitation standards
• Train staff for safe and proper use of all equipment, chemicals, and tools
• Seasonal hospitality cooking experience desired
• Professional baking experience (artisan breads, pastries) desired Ability to fill-in for any kitchen position
• Demonstrated quality in leadership and written and verbal communication skills HACCP training desired
• Computer literacy: Microsoft office, willingness to learn Basic accounting experience
• Previous experience in a high quality establishment in a similar role
• Experience of Supervising a team
• Pro-active and reliable
• Must be Customer Focused
• Ensure that all menu specifications are adhered to, in order to control all costs and maintain GP
• Menu planning with use of seasonal produce when available
• Communicate to all associates. Exec Chef and management to ensure that all requirements are understood and delivered
• Take ownership of the Food Safety Policy and make sure all kitchen associates are carrying out the duties required
• Ensure that all food production and the service of food is at the high standard expect ed
• Support Exec Chef with kitchen rotas, labour scheduling and have a sound knowledge of payroll budget
• Ensure that the departmental balanced scorecard is communicated positively to the team and key business measures are constantly improved
• Ensure floats are counted and balanced at start and end of shift and they are secure at all times. Blind Banking
• Proven track record of food preparation and presentation gained in a busy kitchen / restaurant environment
• City & Guilds 706 1/ 2 or NVQ or equivalent professional experience
• Experience of communicating information both orally and in writing, to a wide range of people
• Experience of working in a customer focussed environment with an ability to respond to customer needs in a polite and courteous manner adapting to their requirements accordingly
• Knowledge of food safety including an understanding of health and safety issues
• Experience of function catering
• Food Hygiene Qualification
• Ability to speak Welsh or willingness to learn

Chef / Server Resume Examples & Samples

• Welcomes guests to the restaurant / bar
• Provides a personal welcome for guests and creates a warm and friendly atmosphere
• Helps gain the loyalty of existing clientele
• Helps prepare and serve the evening meals
• Encourages synergy within the marketplace by applying the inter-hotel coordination policy'
• Develop and maintain positive working relationships with others

Events Chef Resume Examples & Samples

• Ability to multitask in high pace fast turnaround environment
• Experienced in staff management and client facing roles
• Organized and strategic planner

Product Development Chef Resume Examples & Samples

• This position is responsible for developing savory based applications using the WFSI product portfolio leading directly to new business wins
• New product concept and gold standard recipe creations
• Translating flavor and consumer trends into successful products formatted to customer manufacturing processes
• Enhancing customer engagement – building chef to chef relationships
• Developing and participating in culinary food presentations at customer locations
• Maintaining proper sanitation and safety guidelines within kitchen and work areas
• Coach, mentor and train the team in accordance with our Standards, Sanitation and Food & Beverage specifications
• Perform any other job related duties as assigned
• 3-5 years of Executive Chef experience in a stand-alone restaurant or luxury hotel environment

Demi Chef-holiday Inn Perth City Centre Resume Examples & Samples

• Well developed, contemporary communication skills
• Previous experience in a busy, similar venue
• You must also meet the legal requirements to work in Australia, with no limitations
• Managing kitchen shift operations, and ensuring compliance with all Food & Beverage policies, standards, and procedures
• Assisting Executive Chef with all kitchen operations and preparation
• Preparing and cooking foods of all types, either on a regular basis, or for special guests, or functions
• Ensuring compliance with food handling and sanitation standards
• Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions
• Performing all duties of kitchen managers and employees as necessary
• Supervising and coordinating activities of cooks and workers engaged in food preparation
• Providing services that are above and beyond to ensure customer satisfaction and retention
• Achieving and exceeding goals, including performance goals, budget goals, team goals, etc
• Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
• High school diploma or GED; 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major, a plus
• 4 years experience (2 years with an Associate's degree) in the culinary, food and beverage, or related professional area
• Strong attention to detail and consistency
• Commitment to sanitation and food safety
• Experience with kitchen systems and procedures
• Ability to work every kitchen position as needed
• ServSafe certification, a plus

Executive Chef-bighorn Bistro & Bar Resume Examples & Samples

• Follow Keystone Conference Service banquet guidelines
• Create a team atmosphere and lead by positive example encompassing the Vail Resorts Core Values
• Follow Vail Resorts Brand Standards
• Strong knowledge of food safety guidelines
• Be able to work long hours under stress
• A flexible schedule including weekends, holidays, late nights
• Be able to lift to up to 50lbs in a constant basis
• 2 years previous supervisory experience
• 5 years culinary experience is required preferably in hotel fine dine and banquet establishment
• Culinary Degree is strongly preferred

Executive Events Chef Resume Examples & Samples

• Understand and coordinate logistics from a back-of-house (BOH) perspective relative to executing events
• Manage and supervise labor (assistants and student workers) for back-of-house execution of events
• Work closely with Events Managers and Banquet managers to execute events and menus
• Work closely with Procurement to order necessary food products based on cost-estimated portions
• Create and develop new menus and plates
• Assist in the fulfillment of product requisitions and inventory
• Responsible for managing food costs and associated budget for event
• Extremely good at working with clients and staff
• Forward thinking in terms of planning
• Great Chef!
• Strong cost-estimating and procurement skills
• Minimum three (3) years of scratch cooking experience in restaurant, hospital or institutional food service required
• Experience in giving functional direction to other staff or Lead role
• Experience with computerized food service management systems
• Experience as a Sous Chef in a restaurant, banquet or catering operation
• Two to three years of management experience in a high volume, upscale restaurant
• Food & Beverage knowledge a must
• Open availability to work all shifts including nights, weekends and holidays
• Must pass all certification tests with a 90% or better
• Have advanced knowledge of culinary terms
• Have an advanced knowledge of culinary techniques
• Have a major culinary school degree or 2 year technical school degree
• Completed supervisory training or enroll within first year on job
• Demonstrate competency in breakfast cookery, vegetable preparations, cooking starches and sandwiches. Advanced meat, fish and poultry fabrication and have advanced knowledge of soup, stock and sauce production
• Have an advanced knowledge of restaurant and banquet service
• Develop daily specials that contribute to the development of our food program and new menus
• Demonstrate leadership in your work group, have the ability to lead the kitchen

Sous Chef Banqueting Resume Examples & Samples

• Contributing to banquet menu creation
• Ensuring consistency in quality of dishes at all times
• Managing customer relations when necessary, in the absence of the Chef
• Ensuring the high level of guest satisfaction and continious improvement
• Ensuring available resources meet business needs through the effective management of working rotas
• Supporting Brand Standards through the training and assessment of your team
• Contributing to F&B revenue through effective food cost control as well as payroll control
• Managing the kitchen brigade effectively to ensure a well-organised, motivated team
• Being aware of new trends and techniques in banquet cooking

Senior Chef Automation Developer Resume Examples & Samples

• Bachelor's Degree in Computer Science, Information Systems, Computer Engineering or related field from an accredited college or university or an Associate's Degree with 2 years experience in IT
• Minimum 2 years of work with Amazon AWS, Verizon, Azure and other cloud providers
• Minimum 5 years of experience in Software Development
• Minimum 3 years of experience with Chef, Ruby and other scripting languages
• Strong Proficiency with Ruby, Chef, berkshelf, JavaScript Object Notation (JSON), GIT, Jenkins and Yum
• Strong analytical and problem solving skills Strong Technical project management skills
• Ability to manage multiple projects at one time
• Experienced working on SCRUM / Agile team
• Strong team player – collaborates well with others to solve problems and actively incorporates input from various sources
• Experience working with REST or Soap APIs
• Experience with cloud provider SDKs and/or CLIs
• Experience with orchestration tools for Cloud
• Knowledge of infrastructure automation and infrastructure as software concepts
• Six Sigma Green Belt Certification or equivalent quality certification
• Ensures associates understand expectations and parameters
• Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations
• Participates in the associate performance appraisal process, providing feedback as needed
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance
• Trains associates in safety procedures
• Supports the Service Plus Philosophy of Texas Tech. Supports the Total Quality Management Philosophy of the department of Hospitality Services
• Provides as necessary, hands on training in the preparation and handling techniques for all cooking staff. Direct involvement with cooks in the preparation of specialized and complex food items throughout the dining establishment
• Prepares food with attention to temperature, flavor, appearance, and quality as well as garnishing and making presentable all food items
• Develops ideas and recipes for concepts and casual dining outlets. Conducts a customer feedback mechanism to gauge customer response and likability
• Works closely with Executive Chef on new products and taste testings and discusses meal service with on a regular basis. Assists in creating and standardizing recipes
• Maintains a thorough knowledge of materials, methods and equipment in preparing various types of food on a small/large basis. Exhibits a working knowledge of routine procedures and learns new and/or improved cooking methods and techniques
• Prepares new and specialized recipes as directed and as needed. Displays the ability to create a quality product and be flexible with new ideas
• Trains new full-time and student cook employees on basic cooking techniques as well as quality, temperature and safe food handling procedures
• Assists management staff in providing customer service when needed during all meal operation times. Displays good customer service skills when dealing with customers
• Maintains a clean and safe condition of all kitchen and food preparation areas. Exhibits proper handling of all food and food related products and promotes high food safety and sanitation protocols
• Sets and oversees proper food production levels and ensure that all cooks adhere to the same. Assists with food and product orders and in maintaining specific inventory levels for all products in the operation(s)
• Schedules and attends cooks meetings and training sessions routinely and/or as necessary. Establishes and maintains effective and positive working relationships with all cook and production employees
• Must be able to operate and work all equipment throughout the kitchen to effectively complete job tasks. Should expect to work a variety of shifts over a seven day schedule
• Should expect some degree of travel for training and/or continuing education/culinary seminars
• Prepare and cook a large array and variety of foods from standardized recipes and be able to scale recipes upon request
• Ability to supervise, coordinate and train cooks involved in the preparing and cooking of food
• Good communication skills and be able to work in cooperation with multiple employees
• Have a working understanding of all kitchen equipment
• Ability to work flexible hours and perform a variety of duties in the kitchen

Executive Chef Room Resume Examples & Samples

• Constantly training and motivating staff
• Constantly oversee product consistency and make necessary modifications according to business needs
• Constantly monitors waste and over production, as well as utilizes leftovers, ensures proper rotation and quality control
• Constantly monitors training of new employees to help them achieve higher status and recipe books
• Constantly monitor and enforce Company and Departmental safety policies and Health Department Standards and all other applicable
• Constantly responsible for various clerical duties regarding staff and kitchen operations, i.e., payroll and staff files, vacation planning, etc
• Constantly responsible for control food cost for their outlet, and order of all foodstuffs
• Constantly responsible for maintaining the overall cleanliness and equipment maintenance of their areas
• Constantly oversees all kitchen-related activities pertaining to the normal operation of the Restaurant, Menu & Staff
• Constantly responsible for all direct purchases and buying duties for the Restaurant
• Constantly collaborate all menus and specs with Executive Chefs
• Constantly achieve all financial, service, and human resource goals set forth by the Director of Culinary Operations and/or the Executive Sous Chef
• Works with FOH Manager to maintain restaurant, staff, and consistency
• Prior F&B experience preferred with Back of the House knowledge
• Math and Computer skills: especially Microsoft Word and Excel or similar software
• Minimum five (5) years as Room Chef or equivalent experience in a fine dining atmosphere
• Additional 3/5 years of cooking experience
• AOS degree or equivalent in cooking from an accredited culinary school
• Must have well rounded working cooking and pastry knowledge in all areas including showpiece work
• Must have previous experience in high volume production including large banquets and special functions while supervising staff
• Must excel at recipe development and recipe conversion

Executive Chef Sous-pub Resume Examples & Samples

• At least 2 years of experience as a Sous Chef in a fine dining establishment (3-4 stars)
• Ability to possess exemplary skills in knife work, butchery, sauce and stock production, all cooking techniques and methods that are used in both French and contemporary cuisines
• Ability to possess strong management skills to include employee and customer relations
• Working knowledge and proper handling techniques
• Working knowledge of hot and cold food preparation
• Working knowledge of computer accounting programs, math skills, as well as budgetary analysis capabilities

Station Chef, CPK Resume Examples & Samples

• Prepare food items according to the recipe or instructions provided by the chef ensuring compliance and consistency with product, menu, and recipe specifications and on time production standards. Create daily specials and recipe in conjunction with the unit chef or manager
• Assist in ordering and maintaining inventory including cost control and proper storage
• Perks: discounts to USC sporting events, USC Bookstores, wireless plans, travel, accommodations, and local entertainment
• Working directly with the Executive Chef to ensure training and monitoring of front line culinary associates
• Assisting in hiring and rewarding associates on a daily basis
• Financial acumen for Restaurant and Banquet operations
• Assisting the Executive Chef in addressing complaints and resolving problems is a must
• Interactions with guests on a frequent basis
• Ensure that all food service standards and quality requirements are met
• Menu planning, ordering and inventory
• Hands on food preparation and serving when needed
• Health & safety certification an asset

Demi Chef-pastry Resume Examples & Samples

• Good Guest Relations Skills
• Previous work experience in hotel operations will be an advantage
• Good customer service, communications and interpersonal skills are a must
• Maintains high standards of food preparation and service in the Indian Kitchen, according to the standard set by the management
• To assist the Chef de Partie in co-ordinate, in detail on the Restaurant/Banquet/food production and all specific duties to employees under his supervision
• To assist CDP in the checking all set ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure food served is always of the highest standards
• To assist CDP in constantly check the quality of food prepared in regard to taste and temperature
• To understand and strictly adhere to the rules and regulations established in the hotel's policy on fire, hygiene, health & safet

Chef Promoter Resume Examples & Samples

• Cold visits and phone calls to potential customers with the aim of local market research, establishing contacts and identifying needs and demands of potential customers
• Filling the customers’ profiles in the actual database of customers (CRM) to maintain statistics by the region as per key indicators: main activity, equipment used, main equipment suppliers, the main suppliers of services for repair and maintenance, the level of satisfaction of the customer with received services
• Preparation and conduct of regular master-classes on equipped by Electrolux sites, following the official basic template Electrolux presentations
• Obligatory follow-up phone calls and visits to the participants of master-classes with aim to define the consumer needs and preparation of price proposal
• Monthly monitoring and reporting on competitor's products prices of retail and wholesale distributors in the region
• Filling out a daily timesheet of own work time
• In advance (not later than two business days before) registration in the current database (CRM) information about the upcoming visits, timely (not later than two business days after) registration in the current database (CRM) of the report on the done work
• Performance of entry level of key performance indicators responsibilities under the individual target plan
• Degree in Culinary Arts or equivalent plus at least five years experience as an Executive Chef or Chef de Cuisine in a hotel operation which includes a conference center similar in quality, scope and size to the Williamsburg Lodge
• A strong understanding of operational controls, budgeting, forecasting, menu engineering
• Ability to train and develop team members
• Ability to work effectively in a team environment and take initiative
• Language skills according to the hotel needs
• Creative, Inventive, Meticulous, and well organized
• Knowledge of hygiene regulations and sanitation standards
• Previous experience working with Unifocus Labor Management System
• Proficiency with InfoGenesys Point of Sale
• Previous experience managing in a large organization in the midst of growth and change
• Management experience in a 4-star setting
• Certified Executive Chef from the American Culinary Federation (ACF)
• Certified instructor in ServSafe, HACCP, or similar sanitation training program
• Prior experience managing in an environment covered by a collective bargaining agreement

Chef d équipe Resume Examples & Samples

• Urgently responds to customers in queue
• Promotes web and route orders appropriately
• Assesses, and coaches skills development opportunities with CPC Associates
• Applies relationship selling practices and principles by understanding how the project will be used and makes recommendations that add value to the client's project
• Seeks out and shares strong client lead opportunities to be pursued by the business
• Identifies and communicates suggestions for improvements in the CPC
• Has a complete understanding of all company policies and procedures related to their position, as outlined in the training checklist
• Checks all sources of communication for information (white boards, bulletin boards, portals etc.)
• Ensures general cleanliness of CPC workstations, according to company standards is maintained
• Associate is expected to maintain a safe working environment and follow all company protocols for safety and is required to report any unsafe working conditions to a manager
• Prior experience in a retail/commercial printing environment is preferred

Bar Chef Resume Examples & Samples

• Idealerweise bringen Sie eine fundierte Ausbildung aus der Hotellerie oder Gastronomie mit
• Sie verfügen über mindestens zwei Jahre Berufserfahrung in einer vergleichbaren Position
• Sie sind ein Organisationstalent, Sie arbeiten gerne im Team und sind gerne Gastgeber
• Gute Deutsch- und Englischkenntnisse setzen wir voraus

Executive Chef-life Resume Examples & Samples

• Lead and supervise a team of approximately 15-18 employees
• All aspects of catering management
• Weekly financial reporting
• Ensure operation’s level of profitability and client satisfaction
• Corporate marketing & promotions planning
• Training and development of employees
• At least five years management experience in a fast paced food service operation
• Chef papers (Red Seal) and very strong cooking capabilities required
• Experience in menu costing, menu planning and food preparation

Executive Chef-yosemite Valley Lodge Resume Examples & Samples

• Lead culinary internship and development programs with hired staff
• Maintain Operation Excellence in the kitchen and maintain a high level of cleanliness and food safety in the kitchen
• Control quality of food, food costs, and waste program
• All other duties as assigned by management
• Must have experience leading a team, and ability to teach and develope staff and interns
• Able to assist team with changes and promote vision of the organization and lodge

Chef-business Dining Resume Examples & Samples

• Food production and overall supervision of kitchen activity
• Menu development and planning
• Overall management of corporate dining unit
• Estimating food consumption and requisition or purchase food
• Establish presentation technique and quality standards
• Plan and price menus
• Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen
• You may oversee special catering events, and may also offer culinary instruction and/or demonstrates culinary techniques

Executive Chef-olympic Peninsula Resume Examples & Samples

• Manage the day-to-day operations of the kitchen ensuring compliance of all Aramark programs, policies and procedures
• Ensure food & labor cost are in line with identified targets
• Responsible to drive growth at location through IRIs, events and catered functions
• Develop menu that is in line with corporate and client standards
• Maintain quality and consistency based on Aramark food and beverage standards
• Support core initiatives and meet or exceed purchasing compliance goals
• Ensure food quality and plate presentation that meets or exceeds standards as determined by Aramark & client
• Ensure compliance with all Food Management processes
• Responsible for compliance with the Labor Management process and all W&H policies
• Implement kitchen safety initiatives
• Develop a high performing team through successful planning, training, coaching and recruitment of employees
• Responsible for implementation of culinary skills training programs
• Responsible for the development and execution of targeted culinary programs
• Conducts employee, team and pre-shift meetings regularly
• Responsible for execution of recognition and reward programs
• Process requisitions for supplies by following the proper procedures
• Manage employee meal menu and quality of employee dining room food
• Associates or related culinary degree is preferred
• A minimum of 4-8 years of culinary management experience in a multi-unit environment including restaurants, concessions and in banquet/catering volume is required

Demi Chef-crowne Plaza Adelaide Resume Examples & Samples

• A minimum of three years experience as a Demi Chef in a hotel kitchen environment
• Extensive skill base and experience in a la carte, banqueting and buffet food production
• Evident leadership skills and behaviours
• Superior communication skills
• The flexibility to work various shifts on a rotating roster including evenings, weekends and public holidays, including the upcoming festive season period

Oriental Chef Resume Examples & Samples

• Manage a Kitchen Operations in a single food & beverage outlet, or section of food and beverage operations, including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge
• Under the general guidance and supervision of Executive Sous Chef and within the limits of established Hotel policies and procedures, performs all the duties and works given to him. Interacts professionally and in good manners with all F&B outlets, supporting departments, stewarding and service personnel in order to establish a good teamwork; he is fully responsible for the proper efficiency and profitable functioning of the Oriental kitchen
• To assist the Chefs with the production and presentation of all dishes which leave the kitchen and to ensure that they are to the five star Intercontinental standard and learn the utmost about the functions within the Kitchen during your time within the hotel. He / she is also responsible for maintaining his / her area of work to the highest hygiene standards and to observe a proper system of food preparation and storage
• Prepares staff rosters as required per established business pattern and being careful at all times to conserve labor cost and control overtimes
• Conducts on the job training sessions with his subordinates
• Controls food cost by following standard recipes, portion control, avoid wastages and overstocking
• He follows and enforces Safety & Health Procedures to prevent staff injuries
• Participates to in-house and external staff gatherings and activities
• Checks on temperature setting of cold room and reports any discrepancy to Supervisors
• To be fully familiar with all hotel banquet menu’s and A la carte menu’s
• To maintain your departmental area in a safe, hygienic and presentable state at all times and to report any damage to furniture, fittings and equipment to your Supervisor
• Accurately and promptly fulfilling guest requests
• Demonstrate a service attitude that exceeds expectations

Garde Manger Chef-hilton San Diego Bayfront Resume Examples & Samples

• Prepare, maintain and monitor quality control for cold food items
• Responsible for production of cold food for events
• Presents cold food at all events in a cost effective and safe manner
• Assists in the creation and makes recommendations for menu changes
• Ensures compliance with health, safety, sanitation and alcohol awareness standards
• Trains, supervises, schedules and assists in evaluating staff
• Supervise daily Concierge operations
• Set Departmental objectives, work schedules, budgets, policies and procedures
• Monitor the appearance, standards and performance of the Concierge Team Members with an emphasis on training and teamwork
• Ensure Team Members have current knowledge of hotel products, services, pricing and policies as well as a good knowledge of the local area
• Maximise Sales revenues through up-selling and marketing programmes
• Monitor Guest satisfaction reports and implement actions to improve results
• Maintain good communication and working relationships with all hotel areas
• Attend Front of House/Hotel meetings, as required
• A degree or diploma in Hotel Management or equivalent
• Front Office supervisory experience in the hotel, leisure or retail sector
• Possesss strong commercial awareness and Sales capabilities
• Excellent leadership skills, inter-personal and communication skills
• Previous experience working in as a Concierge Supervisor or Head Concierge in a hotel environment

Chef-thomson Reuters Eagan MN Resume Examples & Samples

• Ensure necessary recruitment and selection processes result in necessary staffing according to operational changes
• Minimum 3 - 5 years of Culinary Experience in high volume operation, along with at least 2 years of supervisor/management experience
• Strong leadership and organizational skills, able to motivate, inspire and teach other team members

Team Lead Yurt Chef-arrowhead Alpine Club Resume Examples & Samples

• Prepare all food items while maintaining AAC standards
• Maintaining a clean and organized kitchen whose focus is on safety and efficiency
• At least 2 years supervisory experience - required
• Must have an acceptable drivers record - required
• Financial management skills e.g., ability to understand P&L statements, manage operating budgets, forecasting and scheduling
• Strong organization skills
• Knowledge of governmental regulations and safety standards (OSHA, DOL, ADAAA)

Chef Asst Resume Examples & Samples

• Accurately read and adhere to standardized recipes for hot and cold food items, including breakfast, lunch and dinner entrees, sauces, soups, salads, sides, starches, and desserts if necessary
• Prepare hot and cold food items to order or in a batch to fulfill meal tickets as ordered, providing a consistent level of food quality within stated time of delivery
• Consistently check ingredients for accuracy, quality, quantity, and visual presentation
• Operate and properly maintain, clean, and sanitize institutional food preparation including but not limited to scales, slicers, steamers, robot coupe, ovens, grills, microwaves, etc
• Utilize organizational skills to prioritize several tasks at once, including the simultaneous preparation of multiple meal tickets during high volume call times
• Simultaneously execute tasks in various work areas of the kitchen to assure that all food items are available for service to patients
• Coordinate and assign the work of other AFSCME foodservice staff, inspect the work of other AFSCME foodservice staff, and request correction when needed
• Create a daily prep lists based on the expected needs of the operation
• Communicate daily with the Food Production Manager and Executive Chef regarding food products, supplies, equipment and staffing needs in order to meet production requirements
• Assist the Executive Chef in the implementation, follow-through and verification of quality and production standards
• Assist the Executive Chef in menu development, including the related portioning and plating standards
• Understand and follow health code regulations at all times for maintaining proper food temperatures, including temperatures for holding, reheating and serving food safely. This includes inspection of, and the taking and recording of food temperatures according to the FDA Food Code and as required in HACCP plan and departmental policies
• Assist the Executive Chef with the training and skills enhancement of kitchen staff
• Required Qualifications*
• Ability to pass ServSafe certification within 90 days of employment
• Demonstrate excellent communication by having the ability to read English with comprehension, listen effectively, speak and write clearly, and accurately follow written instructions, including job routines, recipes, directions, and precautions on product labels
• Ability to perform physical job tasks safely. This includes but is not limited to lifting up to 50 pounds, bending, reaching, standing for up to 8 hours, and pushing and pulling up to 35 pounds
• Experience following standardized recipes and portioning, and the ability to understand the importance of following standardized recipes and portioning as it relates to meeting patients nutrition needs and ensuring their health and safety
• Proven ability to perform excellent customer service
• Experience utilizing resources, and recognizing and minimizing food waste
• Experience estimating consumption levels and generating prep lists
• Experience in developing and enhancing the culinary skills of kitchen staff
• Proven organizational abilities as they apply to food production work areas, including ability to prioritize work to provide timely meal service to patients
• Experience working in a quality oriented foodservice environment with an emphasis on plate presentation
• Excellent attendance record
• Desired Qualifications*
• ServSafe certified in the last three years
• Two year degree in culinary arts and/or excellent culinary background in high volume foodservice operation/restaurants/catering
• Experience supervising and providing leadership in a quality oriented environment
• Experience in recipe development, including the ability to develop recipes and/or menus for specialized groups of patients
• Work Schedule

Executive Chef Crowne Plaza Al Khobar Resume Examples & Samples

• With at least five years of experience on same position
• Ability to interpret and analyze business and solve practical problems as per the standards
• Computer knowledge is required and good in correspondence and reports writing
• Assist in the preparation, cooking and presentation of food in line with food and company standards
• Comply with all food, hygiene and safety requirements
• Undertake any reasonable duties that may be assigned by the Executive Chef or senior chef in the kitchen
• You will rotate through all kitchens in the hotel including; Catering, Pastry, Cold, Hot and Coal Cellar + Grill
• Complete all aspects of on the job and off the job training to achieve a Certificate III in Commercial Cookery
• Positive attitude with the ability to take direction
• Ability to handle high pressure situations
• A passion for good food and the delivery of an exceptional product
• Membership with Go Hilton benefits program
• Discounts of up to 50% on products and services in participating Hilton outlets
• Anticipate guest needs, ascertain satisfaction, and offer suggestions, and respond urgently and appropriately to guest concerns and requests
• Take guest reservations
• Plate and prepare food items

Chef De Reception Resume Examples & Samples

• Est garant du bon déroulement du séjour du client
• Manage et motive les équipes pour offrir une prestation de qualité
• Garant de la réalisation des objectifs quantitatifs et qualitatifs
• Développement du CA par son action de vente et de gestion DU CA hébergement (RM)
• Fait vivre des projets et des points d'identité de la marque et du groupe
• Assures that Concierge Staff is well versed in basic activities, as well as the Resort’s Signature Activities, with appropriately updated information through maintaining close contacts with vendors in the area
• Responds properly in any resort emergency or safety situation
• Minimum Two Years Luxury Experience in Hospitality desired
• Strong leadership, communication, and organization skills

Italian Chef Resume Examples & Samples

• Hire, train, motivate, and supervise all employees working directly and indirectly in our kitchen
• Prepare work Schedule for all employees of our Italian Kitchen
• Communicate regularly with the Executive Chef to achieve an excellent rapport throughout the food production department
• Develop new menu items
• Ensure quality of all food prepared in the Italian kitchen
• Constantly inspect ,taste, temperature and the food presentation
• Do requisition of all items needed for the following day from the food storeroom, non-food storeroom and stewarding department
• Ensure proper sanitation procedures are followed and the kitchen is always clean, neat and tidy
• Ensure all equipment is in full working order
• Ensure a superior production of food
• Prepare exciting and appealing room amenity when needed
• Perform other tasks or projects as assigned by hotel management. This includes packaging design, procurement; marketing and merchandising of food products in conjunction with Executive Chef and Food and Beverage Director
• Work closely with all chefs in relation to other guest requirements
• Develop menus in accordance to consumer tastes, nutritional needs, ease of preparation, budgetary constraints and dietary constraints (dairy free kitchen)
• Direct and participate in the daily preparation of food items
• Responsible for hiring, training, supervising, scheduling and developing all kitchen staff
• Order, receive and inventory food, supplies and equipment
• Monitor and control food cost
• Comply with sanitation regulation and safety standards
• Train kitchen personnel in sanitation practices and establish cleaning schedules, stock rotation schedules, refrigeration temperature control points, and other sanitary controls
• Manage lunch & dinner service, Friday evening buffet, kosher event catering, and campus sandwich orders

Chef Sous Buffet Resume Examples & Samples

• Responsible for assisting Room Chef in maintaining the overall cleanliness and equipment maintenance of their areas
• Service of menu –Constantly supervises assists and coordinates with Chef on execution of menu. Delegates station assignments and quality check of food items
• Ability to positively coach employees
• Strong leadership ability
• Familiar with progressive discipline
• Supports the Service Plus philosophy of Texas Tech
• Supports the Total Quality Management philosophy of the department of Hospitality Services
• Provide, as necessary, hands on training in the preparation and handling techniques for all cooking staff. Direct involvement with cooks in the preparation of specialized and complex food items
• Prepares food with attention to temperature, flavor, appearance, and quality, as well as garnishing and making presentable all food items
• Develops ideas and recipes for concepts and casual dining outlets
• Works closely with Executive Chef on new products and taste testings. Discusses meal service on a regular basis. Assists in creating and standardizing recipes
• Assists management staff in providing customer service when needed during all meal operation times. Maintains a clean and safe condition of all kitchen and food preparation areas. Exhibits proper handling of all food and food related products and promotes high food safety and sanitation protocols
• Sets and oversees proper food production levels and ensures that all cooks adhere to the same. Assists with food and product orders and maintaining specific inventory levels for all products in the operation(s)
• Must be able to operate and work all equipment throughout the kitchen to effectively complete job tasks
• Prepares reports as requested and participates in management staff retreats
• Prepare and cook a variety of foods from standardized recipes and be able to scale recipes upon request
• Good communication skills and be able to work in cooperation with all employees

Executive Chef-aramark Resume Examples & Samples

• Three and plus years management experience in a fast paced food service operation
• Red Seal or Chef paper required
• Background and high level security required
• Good knowledge of Corporate marketing & promotional programs
• Good computer knowledge (MS WORD and Excel)
• Demonstrates strong financial/analytical abilities
• Supervises Concierge activities and transportation requirements
• Provides information pertaining to all hotel services, local places of interests, restaurants, doctors, sightseeing tours and any other information likely to be of the interest to guests
• Recommends first and foremost the hotel’s own Food and Beverage outlets before outside restaurants, with full knowledge of the outlets (e.g. cuisine, operating times, etc.)
• Being present in the lobby and ensuring the lobby is always kept in an orderly fashion
• Prepares efficient work and vacation schedule for Concierge, team taking into consideration project occupancy and forecasts and large group movements
• Ensures that all Concierge team members are neat, clean and punctual at all times and that they perform the tasks assigned to them promptly and efficiently
• Handles problems associated with guests and liaise with department heads or executive management in the absence of the Director of Front Office
• Works with Director of Front Office in preparing the department’s budget; controls and monitors departmental costs on an ongoing basis to ensure performance against budget
• Conduct Personal Development Interviews and Colleague Performance Appraisals as required
• Take an active role in the Clef D’or Association
• Taking care of various administrative tasks including information updating with the concierge team on new restaurants, tours, etc
• Ensure that the Fairmont Washington, D.C. Georgetown team is always dealing with and recommending the best outside companies
• Ensure all commissions taken are done so transparently and fairly
• Formulating new procedures in pursuit of improved service
• Constantly be aware of daily functions and promotions in the hotel
• Planning for future staffing needs and recruiting in line with company guidelines
• Maintains a comprehensive, current and guest focused set of departmental standards and procedures and implements them through thorough on-the-job training
• Ensures training needs analysis of departmental staff is carried out and training programs are designed and implemented to meet those needs
• Conducts performance appraisal discussions; coaches, counsels and disciplines staff, providing constructive feedback to enhance performance
• Completes weekly schedule, vacation planning, and time management of Concierge team
• Maintains a flexible schedule to include days, evenings, and weekends
• Adheres to OH&S policies and procedures and ensures direct reports do the same
• Minimum College diploma or education in Hospitality management an asset
• Must be Cles D'or
• Should recognize the necessity for standards and policies, but should also be able to adapt his/her approach to each situation as necessary
• Should have strong administrative skills
• Must have good knowledge of Opera, MS Word and MS Excel
• Must have excellent knowledge of the hotel, its facilities and services
• Must have a good knowledge of Washington, D.C., including its history, tourist attractions and current events
• Should act as a role model to colleagues, and maintain the highest level of personal and ethical conduct
• Must have high grooming standards
• Manage, direct and oversee production and execution of restaurant meals
• Monitor quality control, plate presentation, food quality, proper cooking techniques, etc
• Inspect and approve every plate prior to delivery to guest
• Train, develop, direct line cooks in production of Restaurant dishes
• Ensure proper ordering/purchasing of products for every day and specifically weekends
• Research and develop new trends in fine dining, regional cuisine and other worldly cuisine
• Ensure that guest concerns/complaints are addressed and resolved to complete satisfaction
• Participate in management meetings
• Train restaurant staff on cuisine and dish preparation/presentation to assist in selling to guests
• Monitor and review daily revenue reports, labor reports, food cost and all other F&B reports., adjusting where necessary to ensure costs in line with budget and revenues
• Minimum five years’ culinary/kitchen management experience in an upscale environment
• Thorough knowledge in local and worldly cuisines
• Exceptional guest relations skills
• Exceptional employee relations skills
• Computer skills proficiency
• Thorough understanding of financial reports including labor
• Ability to effectively direct and manage all facets of the kitchen
• Responsible for upholding all standards and daily operations of his kitchen in conjunction with his Executive. Sous Chef / Executive Chef. Resume leadership role in the absence of his Exec. Sous Chef
• Co-ordinate and supervise menu implementations in a timely manner with necessary plating guides, recipes, food pictures and costing completed prior to implementation
• Create and develop new dishes and recipes together with his Executive sous Chef / Executive Chef, by keeping up with the latest market trends
• Ensure disciplinary and grievance procedures are properly adhered to, following hotel policy and recorded accordingly
• Prepare evaluation report for his employees as required by policy and procedure
• Ensure the food cost of his kitchen is in line with budget as well as kitchen operating supplies, and kitchen energy costs
• Constantly strive to reduce energy consumption through awareness
• Conduct weekly inspections and walk throughs of all kitchens, together with Engineering & Stewarding Departments, monitoring maintenance and ensuring good working order of operating equipments, and clean hygienic kitchen with documented follow-ups
• Be understanding of the labour budget of the kitchen department
• Ensure that all employees report for duty in the outlet with correct uniform in a timely manner
• Support Hotel Committees
• Experience (typically 1-3 years) in preparation and distribution of foods utilizing the latest techniques and knowledge of trends is required
• Some experience (one year minimum) in food service management, including supervising and inventory control is required
• Demonstrates the ability to collaborate, engage in teamwork and develop self to prepare for new or changing assignments, processes, people or priorities as organizational needs dictate at a working proficiency level
• Excellent written and verbal communication skills. Ability to effectively transmit, receive and accurately interpret ideas, information and needs through appropriate communication methods and behaviors at an extensive proficiency level
• Proficiency in the use of Microsoft Office (Word, Excel, Outlook) software
• Extensive proficiency in the ability to work with variety of individuals and groups in a constructive and civil manner while appreciating the unique contribution of diverse individuals
• Ability to obtain and maintain ServSafe certification
• Some experience in banquet planning, working in a large-scale food service and retail operations
• Experience (typically 1-3 years) in personnel supervision
• Some experience of electronic payroll and timekeeping systems
• Some experience working with a collective bargaining unit
• Excellent leadership and interpersonal skills
• Creative, innovative and self-motivated individual with strong commitment to teamwork and customer service
• Hire, train, supervise, schedule and participate in activities of chefs, cooks and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecast needs
• Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and employees, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all Hotel staff for efficient operation and service to customers. Organize and conduct meetings
• Create and implement new menus and individual menu items for all outlets based on current food trends and regional taste. Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations. Confer with Director of Food and Beverage regarding new selections and changes
• Audit food storeroom items and storage to maintain consistent quality products and ensure adherence to all health code requirements. Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes
• In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the Hotel
• Assist GM in estimating annual food budget
• Dine at local restaurants to observe the latest trends in food presentation and pricing
• Monitor outlets during peak period to oversee production flow and presentation
• Maintain vacation schedule for proper staffing
• Report any equipment in need of repair to Engineer in for service
• Participates in Manager on Duty program when necessary. Handles and resolves guest complaints while executing MOD responsibilities
• Considerable knowledge of mathematical skills (addition, subtraction, multiplication and division) necessary to interpret reports and budgets
• Extensive knowledge of menu development, insight to marketing, cost and wage control
• Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control
• Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 150 pounds on a regular basis
• Ability to supervise large staff and accomplish goals on a timely basis
• Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Food and Beverage Director
• Ability to effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts
• Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture and presentation and observe preparation
• Must have prior experience as a Sous Chef or Executive Chef with knowledge of most international and domestic dishes
• Supervise food preparation staff: hiring, terminations, disciplinary actions, performance evaluations and development
• Schedule all employees under his/her supervision, maintaining adequate staffing levels while adhering to labor standards guidelines
• Supervise all cooking operations, including methods, portioning, and garnishing. Ensure attractive presentation of all food and dishes
• Plan meals and develops menus
• Assist the sales staff with banquets, parties, and other special events
• Requisition food and equipment, giving specifications, quantities and quality descriptions
• Monitor budget and assists in developing annual operating budget. Assist in maximizing revenues and profits
• Must be able to prep food products, using standardized food preparation
• Apply principles of rational systems to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Interpret a variety of instructions furnished in written, oral, diagrammatic, or schedule form
• Compute discount, interest, profit and loss; commission, markups and selling price; ratio and proportion, and percentages. Calculate surface, volumes, weights and measures
• Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar
• Determine time, place, and sequence of operation or action to be taken; Supervise through determining or interpreting work procedures for a group of workers, assigning specific duties, maintaining harmonious relations and promoting efficiency

Executive Chef, Mikuni Resume Examples & Samples

• To be constantly on the alert for new products which may improve the quality of food on lower food cost without sacrificing the standard; and to make suggestions to the Director of Kitchens concerning improvements in guest satisfaction and business volume
• To prepare the menus with the Executive Chef with necessary revision on a quarterly basis to ensure that profit potentials is maximized
• To plan the use of ingredients in such a manner so as to minimize leftovers and to reuse these in the best productive manner possible
• To ensure that all purchases are processed through proper procedures
• Ensuring that the ordering of food stock appropriate to food levels, checking deliveries and ingredient quality
• Monitoring stock levels through regular stock checks
• Works with the Executive Chef and the R&D team to develop new menus and product development supported with proper details analysis and accurate costing
• Implement strategies to minimize stock holding and wastage, develop effective work flows to ensure that Mise En Place is completed and food is completed on time
• Ensure that the storage and the handling of food meets the company and statutory health and safety requirements
• Work with the Executive Chef to identify how complaints can be resolved and minimized
• To ensure that all equipment is properly handled and maintained by his/her staff
• Work alongside the Executive Chef and HR to deliver a robust manpower plan for the kitchens including recruitment and training
• To delegate and motivate Sous Chefs in their work and development for leadership
• Ensure an effective training and development plan is in place in the kitchen to ensure staff understand the importance of recipe specification, portion control and recording wastage so they are able to achieve food margin and food safety standards
• To aid in development and ensure that business operating objectives are met according to the standards established, i.e., food cost, portion control, quality of food, productivity, labour cost, speed in service
• To consult with the Cost Controller and Executive Chef in the adjustment of menu pricing
• To use the right tools on product launches
• Adherence to the purchasing policy on small wares, china, glass and silver
• Enforcing a high standard of hygiene and sanitation as outlined in the Company Health & Safety Policy
• Ensure that all company policy is adhered to in the kitchen including personal grooming and hygiene, staff tasting etc
• At least 12 years of experience in kitchen
• Prior work experience in a hotel will be an advanatge
• Proficient in Japanese and English
• Professional Qualification/Certificates
• Culinary certificate from a recognised institution
• Has complete knowledge and understanding of all cookery
• Thorough understanding of all occupational health and safety issues
• Demonstrates flexibility and high energy levels
• Interpersonal skills, communicator, team player and gives direction
• Has thorough knowledge of all food products – local and imported

Chef de Produit Senior Absolut Marseille H/F Resume Examples & Samples

• Collection and analysis of internal and external data pertaining to the performance of the brands, the alcohol market, the economic and cultural environment
• Participation in the development and realisation of marketing plans
• Brand communication development in liaison with BO and 360° activation plan (ATL, BTL)
• Assisting with the management of projects in liaison with the Brand Owners: implementation of the activation plan, development of promotional packaging, launch of new products, POS and other merchandising, communication support (sales points, press releases, etc…)
• Accelerate the influencer strategy
• Development of the digital activation in liaison with the digital team
• Participation to Consumer / brand Research in liaison with the insight manager
• Following the advertising budgets designated to individual brands and projects
• Working in close collaboration with the Marketing Department team and various internal departments (national sales management, regional sales management, legal department, industrial department) and externally (creative and design agencies, research institutes…)
• Management and skills development of both an ACP and an intern
• Male or female with a higher education (Masters level, business school), minimum 5 years work experience in marketing (ideally international)
• A strong passion for premium/luxury brands and their universe
• Strong creative tendencies and Absolut brand affinity , excellent communication skills, you have proven to be independent, thorough and engaged
• You have a good command of French and English
• You are available for regular business trips
• Mobility is essential with a desire to pursue an international career

Executive Innovation Chef Resume Examples & Samples

• Develop new menu item based on strategic direction, menu gaps and promotional opportunities
• Improve existing items based on Guest feedback. Research restaurant industry food and flavor trends
• Collaborate with Supply Chain, Quality Assurance, and strategic partners in the development, improvement, optimization and matching of products
• Partner with culinary operations in the development of operationally viable products
• Lead, coach, and develop direct reports
• Develop recipes and procedures that are executable
• Own it – I own, drive, and achieve key results
• Win Together – I work across boundaries to achieve key results
• Trust Matters – I act in a manner that cultivates trust in others
• Thinking Forward– I think and act in a manner to deliver desired future results
• Responsible for the daily operation of a high volume kitchen
• Co-ordination of food cost controls
• Leading a workforce including training, development, and succession planning
• Scheduling of employees while meeting or exceeding budgeted labour costs
• Overseeing the inventory and ordering of food and supplies
• Working on new menu developments and improving execution standards
• Ensuring proper sanitation on a daily basis
• Ensuring excellence in guest satisfaction
• Responsible for assisting in the overall management of the Kitchen
• Overseeing the daily line operations, production and preparation, while minimizing waste
• Ensuring that all food products are produced and plated according to Brand Standards
• Providing training and performance management for all kitchen associates
• Supervising associates and effectively running the kitchen in the absence of the Director of Food and Beverage
• Utilizing a wide range of kitchen equipment and utensils
• Conducting daily employee pre-shift meetings
• Compliance with all safety regulations for assigned tasks, and ensuring a clean and safe working environment

Executive Chef-kellogg Specialty Channel Resume Examples & Samples

• Formal, Culinary Arts Training or significant work experience
• Culinary creativity and menu writing abilities
• Excellent knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentations
• Ability to Lead and Influence Food Preparations and Presentations
• Proficient in menu development, cost controls, purchasing and inventory
• Ability to get along well with others, to demonstrate flexibility and patience, to work as a member of a team

Outlet Chef-cold Resume Examples & Samples

• Ability to lead and train others
• Flexibility and responsiveness
• Attention to detail and quality
• Ability to work in a team
• Physical and mental staying power
• Helps the creator improve their skills and provides support for career development
• Manages the team

Hops House Demi Chef Resume Examples & Samples

• Supports safety and accident prevention programs (knife handling, proper lifting)
• Accountability for all kitchen staff for day to day operations to include training and developing employees which includes coaching, mentoring and appropriate performance management
• Responsible for coordinating work flow during shift to meet business demands and ensure customer satisfaction
• Culinary or Associate’s Degree (A.A./A.S.) from an accredited college or university is preferred

Room Chef Buffet Resume Examples & Samples

• Effectively manage departmental expenses including effectively and efficiently managing labor costs and staffing objectives while achieving guest satisfaction
• Conduct large volume cooking and scale recipes
• Assists with the training and development of culinary staff, both sous chef and team members
• Assist with food cuttings on new products, and include, executive chef, food and beverage director and purchasing
• Develop working knowledge of all food outlets, menu preparation as well as presentation
• Review, adjust and administer working schedules of team members
• Plan work processes and determine effective techniques or processes to be used by team members in the course of business
• Make determinations regarding types of materials, supplies, or tools to be used
• Four years progressively more challenging experience in a large volume, high quality food establishment preferred
• Advanced culinary training preferred
• Proven problem solving and critical thinking skills required
• Ability to handle large volume cooking, have previous banquet experience, and comfortable with scaling recipes

Room Chef Steakhouse Resume Examples & Samples

• Directly and indirectly supervise team members
• Understand and adhere to disciplinary policies including but not limited to counseling team members and the use of progressive discipline
• Work with Executive Chefs to develop/oversee plans for controlling budgeted food and labor costs
• Assist with menu development: present new ideas and create kitchen organization for successful execution
• Assist with the training and development of culinary staff
• Assist with food cuttings on new products, and include the Executive Chef, Director of Food and Beverage and the Purchasing Manager
• Assist with the development of recipes, cooking procedures and food presentation
• Perform the functions of any culinary task assigned within a kitchen
• Keep current on new market trends as well as new products
• Culinary or Bachelor’s degree from an accredited four-year college or university; or equivalent combination of education and experience
• Knowledge of the Stratton Warren System (SWS) preferred
• Able to work evening hours and operate the kitchen primarily during 2nd Shift

Chef-sous Resume Examples & Samples

• Prepares appetizing meals/foods and presented professionally for the patients, guests and employees; and maximizes their satisfaction in their dining experience
• Follows menus, recipes and menu systems to prepare and serve meals and snacks in accordance to prescribed patient diets and requests. Minimizes food waste by practicing appropriate culinary techniques and mise en place
• Serves meals/foods in various dining locations, including demonstration cooking and point-of -service made to order foods as requested; Maintains a high level of sanitation in all environments
• Handles and prepares food in a safe and sanitary manner at all times. Properly labels, dates and stores foods. Monitors food temperatures and acts on temperatures that fall outside of appropriate ranges
• Sets-up, cleans-up and properly stores foods and supplies needed for meal service
• Operates equipment in a safe manner, observes temperatures of refrigeration units and reports malfunctioning equipment to supervisor
• Communicates freely with the Director of Dining Services, Executive Chef
• Assists and supports the Executive Chef
• Assists with preparation and service of marketing events and functions
• Assists with the training of the dining services staff
• Offers guidance to Line Cook on the preparation, cooking and presentation of food/meals
• Assists the Executive Chef in the enforcement of health and safety standard in the kitchen
• Ensures customers are served efficiently and effectively
• Supervises and manages the Line Cook
• Passion for customer service and customer satisfaction
• Ability to be proactive
• Commitment to quality
• Strong culinary or kitchen production background, preferably in a healthcare environment
• Prior menu planning experience
• Ability to effectively prioritize the workload
• Strict attention to detail
• ServSafe certification and have a working knowledge of HACCP
• Experience with Health and Safety audits
• A passion for culinary arts

Restaurants Executive Chef-waldorf Astoria Chicago Resume Examples & Samples

• Manage food control systems are adhered to them so margins are on target in a pro-active way
• Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required
• Excellent planning and organizational skills
• A certification in management

Chef de Projet ERP Formation Resume Examples & Samples

• Review and editing of training materials
• Light desk-top publishing
• ELearning with Articulate software
• Light instructional design - converting from ILT to eLearning
• Additional training projects
• Prior experience planning and scheduling for major projects
• Prior experience using learning tools or software or working in a multi-step software implementation tool
• Prior experience with using various training vehicles and solid understanding of Bio-Rad's business, communications and training processes, tools, organization, culture, stakeholders, and technology interdependencies
• Two (2) or more years' experience in Project Management or Planning and Scheduling
• Experience with international business processes, strong relationships across the organization or ability to create them on behalf of the change effort
• Knowledge of other languages such as French, German or Dutch, knowledge of SAP a plus, but not required
• Highly organized, detail-oriented and customer-focused
• Capable of working under several deadlines and high-stress situations
• Ability to manage a strategic delivery plan and follow through; good project management skills including task, activity, and milestone planning and tracking
• Ability to work within and across multiple work streams, across all organizational levels and across geographically disperse regions and divisions
• Working knowledge of PowerPoint, Microsoft Word, electronic media; knowledge of Bio-Rad Training tools and Plateau a plus

Chef de Projet Fonctionnel ERP Resume Examples & Samples

• Bachelor’s Degree. MBA a strong plus
• Ability to effectively, succinctly, and confidently communicate team decisions to all levels of the organization with the appropriate level of detail (verbal, written, and presentation)
• Effective leadership and management skills
• Experience with systems implementation and/or process transformation. The candidate must have experience documenting processes “as is” through process maps and SOP’s and have a working knowledge of business process decomposition techniques. The candidate must be able to design processes and sub-processes and to think through the implications of those designs. Understanding how these processes provide Bio-Rad competitive advantages or operational efficiencies is essential
• Five or more years direct experience in a manufacturing, finance, or master data management role, with experience in ERP implementations
• A high level of knowledge regarding Bio-Rad’s internal processes and stakeholders
• Previous experience on project teams with a proven ability to work under time constraints while meeting critical milestones
• Ability to travel significant periods of time internationally, with substantial time periods in Europe as project needs require
• Experience with international business processes and relationships a strong plus
• The position will focus on the following business process areas
• Bachelor’s degree in related fields or equivalent work experience. MBA or CMA is a plus
• 5 or more years direct experience in an Order to Cash function
• Must be capable of working independently in a fast-paced and often ambiguous environment
• Proven ability to work independently and collaborate closely with others to accomplish business objectives. Able to manage independently all phases of significant project or initiative
• Demonstrated ability to solve problems in a methodical manner and to track and measure expected results
• Must be able to think cross-functionally, make sound business decisions, and understand the impact of decisions on the global organization. Continual drive for process improvement
• Must be able to design processes and sub-processes while balancing the implications of the design. Understand how these processes with provide Bio-Rad competitive advantages or operational efficiencies is essential
• Capacity to effectively, succinctly, and confidently communicate team decisions to all levels of the organization with the appropriate level of detail (verbal, written, and presentation)
• Excellent time management and problem solving skills. Strong oral, written and presentation skills
• Proficiency is MS Office Suite of products including Visio
• Competent in a relevant ERP system. Strong SAP skill set preferred
• Ability to travel on average 30% (may be more, see above), including international with ability to travel extensively as project needs require

Chef de Projet R&D Resume Examples & Samples

• A first experiment as an R&D project leader with a proven track record in developing microbiology methods
• Knowledge of food microbiology would be a plus
• Excellent skills in microbiology (strains manipulation and characterization, good knowledge of the fundamentals of bacteria culture)
• A knowledge of regulatory processes in food security (AFNOR, AOAC) would be a plus
• A first experience in conducting R & D project under QMS constraints
• Scientific rigor, analytical, organizational, decision-making skills, teamwork

Executive Chef-big Trees Lodge Resume Examples & Samples

• Estimate food consumption, purchase food, manage vendor relationships, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, plan and price menus, ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen
• Managing and oversee all food costs, waste managements, and food safety programs
• The Executive Chef will report directly to the Big Tree Lodge General Manager
• These are full time, year-round positions
• Previous experience working in union environment and managing with CBAs
• Select and develop recipes, plan, and price menus
• Standardize production recipes to ensure consistent quality, and establish presentation technique and quality standards
• You will be reporting to the General Manager
• Executive Chef spends 50% of time coaching and training USAF Airmen in the military kitchen, and 50% of time in our P&L business/catering venues to fully execute menus, processes and events
• Monitors and checks the maintenance of all kitchen equipment and ensures all is in proper working order
• Inspects all areas and locks secured areas at the end of shift
• Ensure culinary succession planning
• Develop guest attitude within kitchen based on guest service platform
• Employee is responsible for knowing the environmental aspects and associated impacts of position. Job specific Environmental Aspects and Impacts will be communicated during EMS training
• Environmental objectives and targets will be communicated for each department during EMS training
• Additional tasks and responsibilities may be assigned at the discretion of the manager. Tasks and responsibilities may be added or revised based on the volume of business at the present time
• Associates or Bachelors degree related to culinary industry preferred
• 5-7 years directly related to cooking, operation of kitchen
• Prior management experience
• Proven attention to detail and ability to manage multiple priorities
• Hospitality experience in a customer-centric, seasonally dynamic, multi-faceted environment preferred

Executive Chef-glacier Bay Resume Examples & Samples

• Possesses all knowledge and performs all tasks associated with all positions within department (reference job description for Dishwasher, Cook 3, Cook 2, Cook 1, and Chef de Cuisine)
• Schedules and coordinates the work of culinary team members to ensure maximum productivity and high standards of quality while controlling food and payroll costs to achieve maximum profitability. Adjusts posted schedule as needed based on business needs and keeps overtime to a minimum
• Performs role of Executive Chef as hands-on being sure to spend time working each role within the department especially during busy operating hours/days
• Plans menus for all food outlets (lodge restaurant, staff dining, and boat tour)
• Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout the department at all times through observation and inspection and makes certain secured areas are locked
• Practices all HACCP, food safety, and sanitation policies and procedures and helps ensure others do the same
• Develops standard recipes and techniques for food preparation and presentation which help ensure consistently high quality and to minimize food costs; exercise portion control for all items served and assists in establishing menu selling prices
• Responsible for ordering product and other necessary food supplies to ensure the lodge does not run out of menu products and adheres to budgets and keeping costs to a minimum while doing so
• Visits dining area when it is open to guests and ensures team members are provided with the same opportunity
• Interacts with restaurant management and with guests to assure that food production consistently exceeds the expectations of guests and communicates with staff, human resources, and general manager to ensure food production in staff dining consistently exceeds expectations
• Communicates with other departments about food production aspects of special events being planned
• Responsible for ensuring all departmental paperwork (ex. payroll) is completed accurately and timely
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
• Works with warehouse supervisor to ensure the proper storage of food product
• Cooks or directly supervises the cooking of items that may require skillful preparation
• Evaluates food products (final products and products used to create final products) to ensure the highest level of quality is attained
• Moves the department forward by practicing creative solutions, innovative ideas, and cultivating a team atmosphere
• Develops plans for new ideas, procedures, or products as a way of consistently improving both the department and strengthening the team
• Effectively communicates with team members, guests, and vendors to reach goals set by leadership team
• Demonstrates expert knowledge of all cooking methods, cooking theory, food preparation, food storage, proper cooling, and cooking techniques and works all stations within the kitchen while maintaining the preparation, organization, and stocking of the stations. This includes, but is not limited to, preparing sauces and stocks as well as frying, sautéing, baking, and roasting. It also includes carefully checking for color coordination and the eye appeal of all food items
• Responsible for writing menus, writing recipes, ordering product, conducting price-cost analysis, tracking menu item sales (daily), and creating specials
• Prepares necessary data for applicable parts of the budget; projects food, labor, and other costs and monitors actual financial results; takes corrective action as necessary to help ensure that financial goals are met
• Works with restaurant managers in maintaining a high level of service principles in accordance with established standards

Chef Supervisor Resume Examples & Samples

• Monitors sanitation practices to ensure that employee are following standards and regulations
• Instructs/co-ordinates dietary aides in the preparation, cooking, and presentation of food
• Records/files production and other operational data
• ServSafe certified at the Manager level
• Minimum of 2 years as a chef/lead cook in a restaurant or cafe
• Two years of supervisory experience

Executive Chef-george R Brown Convention Center Resume Examples & Samples

• Menu Planning, estimate food consumption, purchasing, manage vendor relationships, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, plan and price menus, ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen
• Bachelor's degree or related culinary degree is preferred
• A minimum of 8 years of culinary management experience in a multi-unit environment including restaurants, concessions and a minimum of $ 8 million in banquet/catering volume is required
• Ability to manage simultaneous events and a large staff in a diverse environment with focus on client and customer services is essential to success in this role
• This is a full time, year-round position
• Assist Executive Chef to conduct snagging process and approve facilities after de-snagging Director of Food & Beverage
• Assist Executive Chef to oversee recruitment, induction and training of entire team alongside own key team members and Human Resources
• Assist Executive Chef to manage all functions of the Arabic Kitchen operations to achieve optimum departmental profit
• Assist Executive Chef to manage all functions of the Arabic Kitchen and Stewarding operations to achieve the optimum quality level of food production and sanitation
• Monitor local competitors and compare their operation with the hotel Food and Beverage operation

Senior Chef de Parte Resume Examples & Samples

• Assist Chef de Cuisine / Sous Chef to to conduct snagging process
• Assist Chef de Cuisine / Sous Chef to design menus for Outlet kitchen
• Assist Chef de Cuisine / Sous Chef to arrange for menu classes and product knowledge for the service and other relevant colleagues
• Assist Chef de Cuisine / Sous Chef to understand and implement available or required Standard Operating Procedures for ways of working in own team
• Assist Chef de Cuisine / Sous Chef to oversee special events and special food promotions
• Assist Chef de Cuisine / Sous Chef to develop new dishes and products
• Maintain comprehensive product knowledge including ingredients, equipment, markets and current trends and make appropriate adjustments to kitchen operations accordingly

Demi Chef de Parte Resume Examples & Samples

• Assist Chef de Cuisine / Sous Chef to supervise the construction, design and setting up phases of Kitchens and provide input on service areas
• Assist Chef de Cuisine / Sous Chef for smart storage and logistics procedures
• Suggest any new ideas important for the successful opening of relevant facilities
• Assist Chef de Cuisine / Sous Chef to manage all functions of the Outlet Kitchen operations to achieve optimum departmental profit
• Assist Chef de Cuisine / Sous Chef to control and analyzes, on an on-going basis, the level of the following

Chef de Parte Resume Examples & Samples

• Assist Chef de Cuisine / Sous Chef to issues recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
• Take steps to ensure that outstanding culinary technical skills are maintained
• Minimum 4 years of experience as a chef or equivalent combination of education and culinary/kitchen operations experience

Executive Chef-the Citadel Resume Examples & Samples

• Experience within a high volume environment- minimum of 6500 meals per day
• Internal Aramark experience of 1+ years is a plus
• Operating Prima and using prima results to improve food cost results
• Using purchasing checkbook
• Duties will include daily refreshing of display case and pre packed products
• All Chefs are expected to be on time and follow all time clock procedures
• All Chefs are expected to follow all company policies and get along with fellow associates
• All Chefs are expected to follow the chain of command when they have a request or grievance, i.e., Head Chef, Deli Manager, Assistant Store Director, Store Director or Human Resources Representative
• To manage inventories, pricing, cost controls, requisitioning and the issuing of supplies and equipment for food production
• To cost menus accurately
• To liaise daily with the Outlet Manager to keep open lines of communication regarding guest feedback
• To maintain and enhance the food products through creative menu development and presentation
• To balance operational, administrative and Colleague needs

Chef / Days Resume Examples & Samples

• Inspects kitchen and storage areas for cleanliness and organization
• Holds section meetings
• Evaluates work performance of employees and exercises corrective procedures as necessary
• Complies with all health regulations and make sure cooks are also in compliance
• Customer Service: Demonstrates customer service skills with both internal and external customers
• Trans-cultural Sensitivity: Treats patients/customers as individuals with unique values, beliefs, and practices
• Risk Management/Patient/Customer Safety: Demonstrates patient/customer safety according to policies and procedures
• Educator: Identifies, implements, and/or evaluates opportunities for patient/family education
• Infection Control: Demonstrates infection control practices congruent with policies and procedures
• Performance Improvement: Performs, participates, implements and evaluates performance improvement activities at the department level
• Financial Accountability: Identifies opportunities for waste reduction and department efficiency
• Information Management: Demonstrates adherence to information management polices and procedures, maintaining confidentiality at all times
• Communication: Works as a team member through interaction, assistance and demonstration of appropriate communication skills and reporting/activation of the chain of command appropriately
• Practices Professionalism: Performs, participates, implements and evaluates personal performance
• Ethics/Compliance: Performs all duties ethically, complying with all policies and procedures, federal, state, and local laws
• Environment of care: Demonstrates accountability in role and responsibilities of the 7 Environment of Care plans
• Job Specific
• Managers’ Food Handlers card required. (Must be able to obtain within 30 days of employment)
• Puts customer service first. Ensures that residents/patients and families receive the highest quality of service in an attentive and responsive atmosphere which recognizes the individuals' needs and rights. Maintains resident/patient confidentiality
• Assists the Food Service Director in planning special events, celebrations, marketing events and other food related Center functions. Coordinates all aspects of the preparation and service of events and functions
• Provides routine and on-going orientation and training for department personnel on food preparation, production and meal presentation
• Assists the Food Service Director in operating the department within budget. Follows the Company purchasing programs, food specifications and ordering system
• Performs assigned quality improvement functions including audits and interviews and rounds with residents/patients and department personnel. Works with Food Service Director to identify opportunities for improved customer service, food production, dining program enhancements, etc

Specialty Chef Resume Examples & Samples

• Plans and organizes kitchen activities
• Manages and trains kitchen staff
• Creates and prepares elaborate dishes
• Carries out some menu planning
• Monitors and controls food cost and quality
• Maintains food hygiene and work safety
• Maintains kitchen equipment 
• High School or above or equivalent
• Minimum 7 years of culinary experience with 3 years in management role preferred
• Strong verbal communication skills and proven organizational skills
• Good command of written and spoken English preferred

Chef Tournant Resume Examples & Samples

• Assists with production of menu items as listed in each restaurant. Follows all prep lists and ensure kitchens are stocked and ready for service
• Assists with maintaining of cost control methods and procedures by monitoring consistent pars and inventory
• Assists with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards
• Must have excellent verbal and written communication skills
• Responsible for rewards and recognition program to maximize employee engagement
• Manages work procedures and expedites workflow
• Recommends changes on all standard menus and consistently strives through menu planning to improve food costs, volume, quality, attractiveness and efficient preparation of all food related items
• Ability to perform the functions of any culinary task assigned within kitchen such as broiler, sauté, Asian and prep when needed
• Monitoring/implementation of garbage separation and disposal as per standards
• Knowledge of and compliance with department, property and company policies and procedures
• Price/value of outlet

Division Chef Resume Examples & Samples

• Possess 5-7 years of culinary experience
• Thorough knowledge of the foodservice industry
• Possess specific knowledge of, and skills in, product application, product demonstration, and culinary techniques
• Prior experience in facilitation of group training desired
• Overnight travel may be required to participate in trainings, meetings, or other company events
• Demonstrate a high degree of written and verbal communication skills, as well as interpersonal skills and presentation skills to large groups of people
• Possess excellent organizational skills
• Sales orientation/experience a plus
• Works closely with Hospitality team to develop weekly menus and catering menus for special events ensuring a variety of seasonal, fresh and healthful foods from local vendors when possible
• Create recipes featuring B-F Brands and act as Brand Ambassador
• Works closely with Café supervisor to coordinate staffing
• Hire, train and supervise full time and part time culinary staff. Cross train kitchen staff to work all kitchen positions
• Supervise kitchen food service during peak business hours
• Actively involved in lowering food costs and corporate subsidy for dining facilities
• Supervise and make recommendations for purchases of all food, supplies, etc for dining facilities
• Ensure cleanliness of food preparation and storage areas. Oversee staff to make sure they adhere to sanitation policies. Make sure all kitchen staff have received their Food Sanitation certificates
• Maintain a Jefferson County Health Department rating of A for all dining facilities
• Initiate and follow up on facility maintenance work orders
• Coordinate guest chef appearances
• Serve as culinary resource for brand teams by creating recipes and supplying other content as needed for use in advertising, media promotions, websites, etc
• Provide recipes to employees and guests when requested
• Assist when needed with the Public Relations team to represent B-F brands at special events, seminars, and media opportunities
• Stays current on culinary trends locally, nationally, and internationally
• Flexible to work early morning hours, evening functions, and occasional weekends. Oaks and Derby are mandatory days
• Proficient in developing recipes, and takes initiative to experiment with Brown-Forman brands
• Ability to do public speaking, make appearances at special events promoting Brown-Forman brands
• Must be able to bend, stoop, climb stairs, and lift up to 50 pounds
• Preferred experience with Google platform and other applicable hospitality software
• Extensive experience in cooking with spirits and wine
• Creative and innovative with food
• Dutch 'MBO Leerling zelfstandig werkend kok niveau 3 of 4'
• Available from 1 September 2017 - 1 September 2018
• Ability to work a variety of shifts including weekends, days, afternoons and evening
• Knowledge of purchasing and control
• Ability to satisfactorily communicate in English with guests, management and coworkers to their understanding
• Ability to do basic arithmetic and computer skills
• Ability to maintain safety and health requirements as specified by OSHA and the Health Department
• Ability to enforce hotel s standards, policies and procedures with assigned staff
• Ability to prioritize and organize work assignments delegate work
• Ability to direct performance of assigned staff and follow up with corrective where needed
• Ability to ascertain staff training needs and provide such training
• Ability to be a clear thinker in pressure situations and exercise good judgments
• Ability to maintain confidentiality of hotel guests and pertinent hotel information
• Ability to ensure security of guest room access and hotel property
• Trains all associates in the kitchen how to perform their job duties to the best of their abilities
• Writes schedules, evaluates, and directs all personnel
• Ensures all food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner
• Includes working the line during peak times
• Supervises entire kitchen staff. Also, all utility and sanitation associates and to provide supervisory guidance, aid, and counsel for all kitchen associates
• Ensures that all banquets are properly prepared and serviced timing, portioning and quality are most important. Ensures that proper communication takes place between banquets and the kitchen
• Ensures sanitation standards are maintained in all areas, i.e. walkins, freezers, kitchen proper, and equipment
• Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor, and related expenses. Learns, understands, and refers to the Standard Operating Procedures
• Provides for a safe work environment by following all safety and security procedures and rules
• Learns, understands, and knows how to operate all kitchen equipment
• Communicates expectations daily of Sous Chefs to ensure smooth continuous operation
• Ensures that prescribed cleaning schedules are followed and maintained at all times
• Takes immediate action on problems that are encountered in the kitchen
• Participates in staff and department meetings and the property MOD program
• Assists in the establishment of goals, standards, and objectives that will further the prestige and reputation of the organization, as well as result in a more profitable operation
• Provides associates with he tools and equipment they need to do their jobs
• Maintains all use records, roast meat charts, recipe cards, etc., at all times
• Prepares recipe cards and picture presentation of all menu items
• Ensures payroll hours are submitted to the Accounting/HR Department in a timely manner
• Submits banquet summary sheet to the Accounting Department in a timely manner
• Is aware of all areas, including frontline, banquet productions, and plating. Never neglects one area for another
• Assures that sufficient supplies of necessary service equipment are available and maintained at all times
• Ensures proper staffing of the entire kitchen for adequate coverage while manhours are not wasted
• Physically tastes each steamed item, soup, sauce, salad dressing, vegetable, etc., to assure maximum quality and consistency. This must be done for all meal periods
• Ensures that adequate preparation is done for all meal periods while avoiding waste through preparation
• Ensures that approved recipes are followed at all times without deviation
• Ensures that standards pertaining to storage, rotation, production, portions, quality communicates any problem areas with recommended alternatives to the Food and Beverage Director for discussion and possible solution
• Adheres to corporate procurement programs via Purchasing Concepts
• Understands budget applications and conforms tot he budget requirements
• React to problem areas where budget discrepancies exist
• Interviews and hires new personnel when needed
• Reviews and approves all reviews, hires, transfers, warning notices, counseling sessions, and terminations
• Evaluates staff performance on a 90 day, and annual basis
• Conducts his/her self to reflect the high standards of professionalism within the Concord Hospitality organization
• Responsible for developing performance standards, procedures, and rules used to ensure safe work habits
• Assists with the organization of annual associate picnic. Memorize food recipes and food preparation instructions
• Handle and operate dangerous kitchen equipment
• We are proud to be an EEO employer M/F/D/V. We maintain a drugfree workplace
• Promoting and safeguarding the welfare of children and young people you may come into contact with
• Assist in the preparation and cooking of foods in compliance with set cooking methods, recipes and menus
• Operate catering equipment and machinery as required after appropriate training
• Assist with the Food Service Counter and ensure the counter is attractive with a good selection of meals/sweets/beverages
• Assist in the preparation and clearing of the service and dining areas as required
• Assist in the washing up of dishes, utensils, equipment and kitchen premises as required
• Carry out the duty of collecting, checking and accounting for cash, tickets, vouchers, cheques as appropriate, which have been received through a cash register or from the vending machines following detailed instructions (when required)
• Reconcile takings and floats at the end of each service period (when required)
• Be responsible for the keeping of banking records (when required)
• Be fully knowledgeable of the pricing structure for food and beverages
• Maintain Eden Foodservice standards of cleanliness, hygiene and safety in the kitchen and associated areas including the dining and service areas
• Maintain the highest standard of personal hygiene in order to meet company regulations and standards
• To carry out all duties in a safe and hygienic manner as laid down by instruction issued or added to from time to time by the Eden Management in the interests of Health & Safety and the Environment
• To carry out the duty to enable a swift and pleasant service to the customer ensuring that the service is delivered without disruption to the daily school function
• Wear the uniform provided in the correct manner and to arrive on duty in the work area properly attired at all times
• Cover key elements of Unit Manager role as required
• Carry out any other reasonable duties as designated by the Unit Manager
• Support other sites as and when required
• Liaise with and support school staff as required
• Taking PRIDE in maintaining highest standards of cleanliness and safety
• Adhere to safety and hygiene regulations at all times
• Being a valuable part of the wider team to ensure the best guest experience
• Option to opt in for some of our share schemes (e.g. Free Shares Plan)
• Flexible shifts

Chef Apprenticeship Resume Examples & Samples

• Learning from more experienced team members how to work/run a busy section within a professional kitchen
• Work your way up to be able to manage different elements of working in a kitchen
• Keep kitchen clean, tidy and hygienic at all times by completing various regular cleaning duties
• Supporting the kitchen team by making sure equipment is clean and available when needed, by using the pot wash and keeping the kitchen tidy
• Work safely around kitchen equipment
• Carry out instructions as given by Management and Head Office
• Organised multitasker
• Ability to follow instructions and work well in a team
• Attention to detail and creativity for food presentation
• Working effectively as part of a hospitality team
• Maintain food safety when storing, preparing and cooking food
• Prepare and finish simple salad and fruit dishes
• Prepare and cook meat and poultry
• Prepare hot and cold sandwiches
• Maintain an efficient use of food resources
• Prepare, operate and clean specialist food preparation and cooking equipment
• Complete kitchen documentation
• Set up and close kitchen
• Cook vegetables
• Maintain an efficient use of resources in the kitchen
• Present menu items according to a defined brand standard
• Promote new menu items
• Employment rights and responsibilities in the hospitality, leisure, travel and tourism sector

Chef Partner Fleming s Prime Steakhouse Resume Examples & Samples

• 3 years minimum as an Executive Chef, Executive Kitchen Manager or Regional Chef
• Prior experience at a fine dining or casual plus restaurant, highly preferred
• 2 year culinary degree, a plus
• ServSafe Sanitation certification
• Bilingual in Spanish, a plus

Vintage Room Chef Resume Examples & Samples

• Responsible for Coordinating the Back of the House operations, the physical plant and personnel that work in those areas. Interacts with support departments to facilitate kitchen production. Responsible for overall guest satisfaction
• Responsible for food and labor costs of running restaurant
• Room Chef has superior knowledge of the tasks listed in the essential functions below, and the ability to instruct others in the performance of these functions

Executive Chef-ana Crowne Plaza Fukuoka Resume Examples & Samples

• Manages all functions of the Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation
• Oversees special events and special food promotions
• Takes steps to ensure that outstanding culinary technical skills are maintained
• Controls and analyzes, on an on-going basis, the level of the following
• Languages: Japanese -Native speaker, English -Daily conversation level
• Degree or Vocational Certificate in Culinary Skills or related field
• Japanese or Person who have residential status which allows work
• 5 years experience as a chef, with at least 1 year in a supervisory capacity, or an equivalent combination of education and experience
• Prepare and present high quality Team Member food within company guidelines
• Flexible to work a variety of shifts
• Perfect Food Hygiene standards

Data Centre Chef Resume Examples & Samples

• Develops menus, plans, cooks, and manages breakfast, lunch, and dinner for employees
• Has knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Oversees menu development, food quality through purchasing quality products, multi-cultural cuisine, Halal/kosher foods, etc
• Other duties may be necessary
• Solid track record of success in previous assignments/operation
• Must have and maintain relevant culinary certificate and HACCP certificates

Executive Chef-maniilaq Resume Examples & Samples

• Directs a high quality, cost effective healthcare kitchen and food preparation operation
• Plans and or implements and supervises corporate programs, including Room Service on a variety of nutritionally balanced, attractive, and cost effective meal menus
• Proficient in maintaining food cost relative to budget
• Meets with production staff daily to discuss operations
• Completes various special food orders or items
• Makes sure all assigned responsibilities comply with applicable regulations or sound business practices
• Continuously improves the quality of provided services
• Makes sure required supplies and materials will be available as needed
• Assures a high degree of sanitation is observed in all assigned areas. Insure safe chemical usage in all assigned areas
• May complete special assignments including conducting demonstrations, revising procedures, cost reviews, etc
• May be required to support nutritional needs of response team
• Directly supervises assigned food production employees in a high volume production kitchen. Responsibilities include assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems

Executive Chef-north American Foodservice Resume Examples & Samples

• Apply and demonstrate hands on culinary expertise across the current product portfolio & future innovation in ensuring great tasting food/beverages for our consumers, striking the right balance between hands on product development and directing the efforts of others
• Partnership with R&D and clients to make great tasting products (soups, sauces, entrees, sides, beverages- frozen and shelf stable supply chain)
• Strong understanding of competitive landscape and ability to win new business through duplication projects and menu gap analysis
• Expert in restaurant operations and has the ability to navigate and simplify complex BOH (back of house) systems by providing/selling CSC solutions and brands
• Cross-functional collaboration and understanding and willingness to learn more deeply the manufacturing capabilities and constraints to enable successful translation and scale up of culinary gold standards
• Knowledge of restaurant financials and business acumen (P&L’s, menu engineering, food cost)
• Project management & prioritization of projects with staff
• Develop & mentor culinary professionals
• Demonstrate culinary thought leadership, business strategy & creative problem solving

Chef de Rang-librije s Zusje Resume Examples & Samples

• Be a team player who likes to achieve his/her goals together with others
• Work closely together with the restaurant manager and build a strong team to optimize guest experience
• Minimum 1 year of experience in a similar position
• Positive and friendly attitude towards our guests and fellow team members
• Helpful and pro-active
• Flexible in morning, evening and night shifts
• Fair and polite to his colleague; creates and maintains a trustful relationship
• Good knowledge of Dutch and English

Related Job Titles

Chef Resume Example

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Chefs prepare menus and oversee kitchen staff as they make the dishes. Chefs also create new recipes, keep track of inventory, and ensure all staff are in line. 

‍ How to Write a Summary for a Chef

• Mention your previous experience . Were you an apprentice in a culinary program? What restaurants have you worked for? Did you start off as a busboy or waiter?
• Describe your greatest strength . Are you efficient and punctual at fulfilling orders? Do you love creating new dishes?
• Explain what you’re eager to accomplish in the next stage of your career . Are you looking to specialize in a certain cuisine? What kind of restaurant or setting are you looking to work for?

How to List Your Work Experience as a Chef

• Use reverse chronological format . List your most recent jobs first, as this shows managers how you’ve gained experience in the industry. 
• Use action verbs related to being a Chef . Verbs are critical to demonstrating what you can do for the company. Review the following list for some powerful examples.
• Constructed
• Maintained 

See our list of over 350 action verbs to find more.

Senior Level Work Experience as a Chef

• Assisted in the preparation of the club’s annual food and beverage budget and financial goals
• Built a team of 12 kitchen associates that were fully trained for their jobs and aware of the club’s goals 
• Held all kitchen associates accountable for reaching their monthly and annual financial goals
• Performed an accurate inventory count each month and possessed a firm understanding of the cost of goods sold
• Operated the kitchen within the budgeted payroll and made adjustments to it as sales fluctuated
• Planned the schedules for all 37 kitchen employees
• Planned all menus with the club’s Executive Chef
• Developed standards to ensure consistency in food taste and presentation
• Ensured that all restaurant staff were familiar with the key ingredients, preparation, and taste of all menu items
• Maintained responsibility for the hiring, training, and proficiency of employees in kitchen department
• Created 16 new dishes for the Winter Banquet, utilizing in-season winter greens and holiday meats
• Designed 7 new desserts per customers’ requests

Junior Level Work Experience as a Chef

• Prepared healthy and clean meals using organic foods 
• Prepared foods based around specific diets (e.g., gluten free, vegan, etc.)
• Kept up-to-date on the latest culinary trends and fads
• Experienced with planning menus for principals, children and events
• Created lists and ordered and shopped for fresh foods
• Properly stored ingredients and leftovers
• Coordinated cooking and serving times with principals, children and domestic employees
• Cleaned and tidied kitchen after each use
• Maintained all kitchen equipment to ensure cleanliness and efficiency 
• Created 3 new dinner dishes, receiving an award for creativity and menu planning
• Designed a full 7-course menu for post-theater celebration party 

How to List Your Skills as a Chef

Chefs are the kings of their kitchen, and therefore they need to have good communication skills in order to keep the operations going. Chefs must also be creative with dishes, efficient at recording inventory, and punctual about fulfilling orders. 

• Keen Sense of Taste and Smell
• Business Skills
• Time Management
• Physical Stamina
• Leadership Skills
• Communication

How to List Your Education as a Chef

Chefs require a high school diploma or GED. Those looking to specialize in a certain cuisine or work for a high-end establishment should pursue a college degree or a program in culinary school. However, most chefs learn their skills on the job. 

Requirements for licensure vary by state but generally involve the following:

• High School Diploma or GED
• 5+ years experience in a restaurant or similar setting 
• Certifications are not necessary, but the American Culinary Federation (ACF) Certification is the only culinary credential program within the US. The ACF indicates a level of preparedness, education and work experience that is highly valued within the culinary industry.
• Complete a background check

Chef Career Overview

Job Outlook

The job outlook for Chefs is growing at 11% per year, which is considered to be much faster than average. In 2018 there were 139,000 jobs available.

Average Salary 

Chefs make $51,530 per year on average. However, salaries could be as high as $86,990 depending on experience and location. 

Top Paying Salaries by State

• $78,640 -- Hawaii
• $76,060 -- New Jersey
• $71,230 -- Rhode Island

Search for Chef Jobs

• Simplyhired

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Chef Resume Example (Free Guide)

Create an chef resume that lands you the interview with our free examples and writing tips. use and customize our template and land an interview today..

Welcome to our Chef Resume Example article! Here, you will find a comprehensive guide to crafting a resume that will help you stand out from the competition and land your dream job as a chef. We will explain the basics of creating a strong resume, and provide tips from industry experts on how to make yours stand out. We will also provide a downloadable resume sample for you to refer to as you create your own. Read on to get started!

We will cover:

• How to write a resume , no matter your industry or job title.
• What to put on a resume to stand out.
• The top skills employers from every industry want to see.
• How to build a resume fast with our professional Resume Builder .
• What a resume template is, and why you should use it.

What does a Chef do?

A chef is responsible for preparing, cooking, and presenting food in a professional and appealing manner. This includes menu planning, food preparation, garnishing, and food presentation. Additionally, a chef may also be responsible for managing the kitchen staff, ordering supplies, and maintaining the kitchen’s cleanliness and sanitation standards.

• Experienced Bartender Resume Sample
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What are some responsibilities of a Chef?

• Planning and executing menus
• Preparing and cooking meals
• Managing kitchen staff
• Ordering ingredients and supplies
• Monitoring and controlling food costs
• Ensuring food safety and hygiene regulations are met
• Creating special dishes and menu items
• Training kitchen staff
• Managing stock levels
• Developing new recipes

Sample Chef Resume for Inspiration

Name: Chef John Doe

Personal Details: Male, 32 years old, married, 2 children

Summary: Chef John Doe is a highly talented and experienced chef with more than 10 years of experience in the culinary field. He is passionate about creating dishes that tantalize the taste buds of his clients and is constantly looking for new and innovative ways to prepare meals. He is also experienced in managing a kitchen and supervising other kitchen staff.

Work Experience:

• Executive Chef - Fine Dining Restaurant, 2018 - Present
• Sous Chef - Upscale Restaurant, 2015 - 2018
• Line Cook - Casual Dining Restaurant, 2011 - 2015

Education: Bachelor of Science in Culinary Arts, University of California, 2009

Skills: Menu development, food safety and sanitation, kitchen management, team leadership, recipe creation, plating and presentation, cost management

Certifications: ServSafe Certified, Certified Food and Beverage Executive

Languages: English, Spanish

Resume tips for Chef

Creating a perfect, career-launching resume is no easy task. Following general writing rules can help, but it is also smart to get advice tailored to your specific job search. When you’re new to the employment world, you need Chef resume tips. We collected the best tips from seasoned Chef - Check out their advice to not only make your writing process easier but also increase your chances of creating a resume that piques the interest of prospective employers.

• Highlight relevant experience and skills
• Include a professional profile section
• Include your certifications or awards
• Mention specialties or unique recipes
• Include a list of references

Chef Resume Summary Examples

A Chef Resume Summary or Resume Objective provides employers with a quick snapshot of your credentials and relevant experience. It can be used to demonstrate your culinary expertise and show employers that you possess the skills necessary for the position. A well-crafted resume summary or objective can also help you stand out from the competition and increase your chances of securing an interview. For Example:

• Experienced Chef with 10+ years in the industry. Skilled in creating complex and innovative dishes, managing staff and kitchen operations, and maintaining exceptional standards of hygiene.
• Highly creative Chef with a flair for developing unique and flavourful dishes. Experienced in managing large kitchens and teams of staff.
• Accomplished Chef with 15+ years of experience in culinary arts. Skilled in creating high-end meals and managing kitchen operations.
• Talented Chef with a proven track record of creating delicious dishes. Knowledgeable in staff management, kitchen operations, and sanitation protocols.
• Seasoned Chef with a strong background in preparing fine-dining cuisine. Skilled in managing staff, ordering supplies, and developing new recipes.

Build a Strong Experience Section for Your Chef Resume

Building a strong experience section for a chef resume is important for any job seeker in the culinary industry. It is the most important part of the resume and will be read carefully by employers. A strong experience section will demonstrate your skills, knowledge, and expertise in the culinary arts. It should include detailed descriptions of your prior work in the kitchen, including any awards or recognition you have received. This section should also showcase your creativity and ability to work with various ingredients and techniques. By providing an accurate and in-depth description of your prior experience, employers will be able to better understand the extent of your culinary abilities. For Example:

• Developed new recipes and menus to meet customer needs and dietary requirements.
• Planned and prepared meals in accordance with established standards and procedures.
• Monitored food production and supervised kitchen staff to ensure high-quality food service.
• Maintained a clean and safe kitchen environment in compliance with local health regulations.
• Ensured accurate and timely ordering of food supplies and kitchen equipment.
• Managed kitchen staff, including hiring, scheduling, and training.
• Developed and implemented cost-saving measures to maximize operational efficiency.
• Provided direction, guidance, and coaching to kitchen staff to ensure quality performance.
• Created and maintained accurate records of inventory, recipes, and production schedules.
• Inspected food supplies, equipment, and work areas to ensure conformance to standards.

Chef resume education example

A Chef should have a high school diploma or equivalent, as well as formal training from a culinary school or apprenticeship program. Additionally, a Chef should have a thorough knowledge of food safety and sanitation protocols, as well as the ability to work in a fast-paced, high-pressure kitchen environment. Additionally, experience in the kitchen is always beneficial for aspiring Chefs. Here is an example of an experience listing suitable for a Chef resume:

• Certificate in Professional Cookery, ABC Culinary Institute, 2020
• Food Safety and Hygiene Certificate, DEF Restaurant Association, 2019
• Diploma in Culinary Arts, GHI University, 2018
• Basic Food Preparation and Cooking Certificate, JKL College, 2017

Chef Skills for a Resume

Adding skills to a Chef Resume is important because it allows employers to quickly identify the abilities of a potential candidate. By highlighting specific skills, employers can more easily determine whether the candidate is a good fit for the position. This also helps employers to narrow down the pool of applicants and focus their search on the most qualified individuals. Examples of skills that may be included in a Chef Resume include culinary techniques, food safety knowledge, menu creation and planning, and customer service experience. Soft Skills:

• Organization
• Time Management
• Communication
• Adaptability
• Stress Management
• Problem Solving
• Multi-Tasking
• Food Preparation
• Menu Design
• Cooking Techniques
• Kitchen Management
• Cost Control
• Safety Procedures
• Recipe Development
• Inventory Management
• Food Presentation
• HACCP Compliance

Common Mistakes to Avoid When Writing a Chef Resume

In this competitive job market, employers receive an average of 180 applications for each open position. To process these resumes, companies often rely on automated applicant tracking systems, which can sift through resumes and eliminate the least qualified applicants. If your resume is among the few that make it past these bots, it must still impress the recruiter or hiring manager. With so many applications coming in, recruiters typically give each resume only 5 seconds of their attention before deciding whether to discard it. Considering this, it's best to avoid including any distracting information on your application that could cause it to be thrown away. To help make sure your resume stands out, review the list below of what you should not include on your job application.

• Not including a cover letter. A cover letter is a great way to explain why you are the best candidate for the job and why you want the position.
• Using too much jargon. Hiring managers do not want to read a resume full of technical terms that they do not understand.
• Omitting important details. Make sure to include your contact information, educational background, job history, and any relevant skills and experiences.
• Using a generic template. Take the time to customize your resume to the job you are applying for. This will show the employer that you are serious about the position.
• Spelling and grammar errors. Always double-check your resume for typos, spelling mistakes, and grammar errors.
• Focusing too much on duties. Make sure to include accomplishments and successes to show the employer that you are a great candidate.
• Including personal information. Avoid including any personal information such as age, marital status, or religious beliefs.

Key takeaways for a Chef resume

• Highlight experience with Chef automation tools and practices
• Include technical skills and certifications, such as AWS Certified SysOps Administrator - Associate
• Demonstrate knowledge of and experience with scripting languages such as Bash, Python, Ruby
• Detail experience with the Chef ecosystem, including configuration management, orchestration, and deployment
• Showcase communication and collaboration skills
• List roles and responsibilities that demonstrate your ability to manage Chef infrastructure
• Demonstrate an understanding of infrastructure security and compliance best practices