Sample Resume – Chef Resume
This article provides a sample resume format for those applying for the post of Chef. You can make use of this sample resume format while preparing your actual resume.
Chef plays a vital role in preparing variety delicious dishes, soups, salads, snacks, side dishes, and deserts with quality and health embedded in dishes at hotels, restaurants and food service organizations. There are various roles and responsibilities assigned to food service staffs. Among this chefs and cooks take the responsibility of making variety dishes assisted by workers to cut vegetables, fruits and to keep the environment clean. Chefs also take the responsibility of maintaining inventory and there by takes the task of ordering food materials and equipments needed for cooking namely pans, cutlery, ovens, broilers, and grinders. Head chefs take the task of controlling and monitoring the chefs and workers in food department to maintain quality and discipline in food preparation. Whatever may be the roles and responsibilities the primary aim of chef is to prepare and present dish which are appealing and also nutritious for customers. A good chef must possess attributes namely good sense of taste and smell for food, creative to bring out new dishes, efficient management skills to keep work organized, and good communication skills.
Chef Resume
John Williams
256 Third Street
Atlanta, Georgia 40050
Home: 111-111-1111
Cell: 222-222-2222
Email : (include Email Address)
Have 15 years of experience in making delicious healthy dishes in star hotels and leading restaurants. Expert in making food at reduced cost without compromising on quality and taste. Have got training from chefs of various star hotels and so expertise in quality procedures and regulations to be followed while making food. Also specialized in preparing menu for the day, with good combinations to attract customers. Can handle high pressure environments and make dishes of good taste and health for large volumes in stipulated time efficiently. Also efficiently managing a team of chefs and cooks and conducted training for them to handle tasks efficiently and make good delicious dishes.
Objective:
To utilize my abilities and experience of managing a team making special variety dishes of different countries in a professional rewarding environment.
Education:
• Bachelor of Arts – Culinary Arts, 1992, MaryBrown Institute of Culinary, Georgia
Achievements and skills:
• Have the ability and experience to prepare quality variety dishes in the stipulated time.
• Have expertise in variety of techniques in cooking to prepare healthy tasty dishes
• Have excellent managerial ability and have managed various teams with great efficiency.
• Have ability to produce cost-effective quality healthy delicious dishes by appropriate
• planning
• Have experience of managing all operations related to dish in star hotels.
• Have also trained team mates, by conducting practical and training cooking classes.
• Have got many appreciation and certification, for making excellent new delicious dishes.
Strengths:
• Can handle and prepare delicious quality healthy food to handle large orders in stipulated time.
• Efficient in making different delicious menu charts to attract customers
• Efficient in cost control while preparing delicious quality healthy food and thereby gives profit to the organization as well as satisfactions to customers
Work History:
Chief Chef Apr 1999 – Present
ABC Group of Hotels, Geogia
Responsibilities:
I take the responsibility of managing and delivering quality delicious food by managing a team of 40 cooks and chefs. I specialize in presenting delicious sea foods and Chinese foods. I take the responsibility of maintaining all the inventories required for food department. I also take charge of training department related to food and training chefs and cooks for following procedures and rules while preparing healthy, delicious food along with quality. I take the responsibility of assigning menus for the day and present different variety menus on different days which attract customers.
Chef Dec 1997 – Apr 1999
Lea Georgia Villa, Georgia
Responsibilities:
As a chef I took the responsibility of making new delicious healthy dishes for breakfast, lunch, and dinner. I also managed a team of 25 cooks and I was reporting to chief chef. I was appreciated for establishing clear rules and regulations while making dishes which helped the team mates to follow guidelines and prepare healthy delicious dishes.
Exective Chef Jun 1996 – Dec 1997
Wales Restaurant Group, Georgia
Responsibilities:
Took the responsibility of entire dish making process along with 30 cooks and delivered quality, delicious dishes. I specialized in making Chinese dishes and sea foods in the restaurant which was favorite dish among customers visiting the restaurant.
Cook, Dec 1994 – Jun 1996 Western Dine, Georgia
Responsibilities:
As a cook I was assigned the responsibilities of making dishes mainly sea foods and meats. Expertise in roasting, grilled foods and baking dishes which are favorite dishes of customers of Western Dine. Apart from non-vegetarian also expertise in making vegetarian dishes and was assigned the task of making side items using vegetables and fresh fruits juices of various varieties. I used my innovative style in making the fresh fruit juices by adding heath complements like herbs and spices which adds apart from health taste and flavor.
Apprentice Chef, May 1992 – Dec 1994
Baristo Restaurant, Georgia
Responsibilities:
I got training under the direction of chef and assisted in making dishes and juices of varieties. I also learnt about the important of quality and healthy food preparation by attending a workshop conducted by chief chef in the restaurant.
Languages Known:
• English, French and Spanish
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