Why use this Chef resume example?
You are now ready to make a move and take advantage of your next job opportunity as a chef. With our chef resume example and writing guide, you will create a resume as robust and well-seasoned as your meals.
This guide will help you tailor a resume specific to chefs and culinary professionals, highlighting your relevant skills and experience such as culinary skills, food safety certifications, inventory management, and menu creation. Now it’s up to you to take that next step and begin using our example and writing guide.
How to write a great Chef resume?
As a chef, you know how important it is to get every little detail right when preparing a magnificent meal. This is also true when it comes to creating a new resume.
You want to show your leadership skills by highlighting your many years of hiring and directing kitchen staff. Your resume should speak to how you champion safety by following all company policies along with all federal and state laws. And of course, you want to detail your culinary abilities in developing and preparing various dishes.
Make all these abilities stand out by listing them as bullet points in the Core Competencies section. Be sure to emphasize the accomplishments, skills, training, and credentials that show you are the best candidate for the open position.
Because the details matter, be sure to proofread your resume and ensure it is free of spelling errors, typos, and grammatical mistakes.
Which key skills are relevant for a chef resume?
Attention to details
Chef resume example
Innovative Executive Chef with expertise in developing new recipes, overseeing kitchen staff, creating diverse menus, expanding on business growth, and leading restaurant operations. Proven leader able to train kitchen crews and relay new techniques, skills, and recipes clearly. Dedicated to optimizing diner experiences, providing fresh meal choices, and maintaining efficient service. Skilled in cost reduction, budgeting, back-office management, workforce development, and compliance with FDA regulations.
Employment history example
Executive Chef at Clean Catch Fish Market LLC. Charlotte, NC.
Accelerate sales by introducing innovative menu items that appeal to a diverse range of pallets and dietary guidelines. Execute top-tier quality control including proper food storage, sanitation, compliant food handling, and close monitoring of inventory. Acquire fresh ingredients by developing strong relationships with suppliers and vendors. Identify opportunities for improvement by assessing daily practices and integrating new business strategies.
Incentivize sales by creating and launching an “Added Value” program, which expanded store offerings.
Remain updated on consistently evolving regulations surrounding food including FDA requirements.
Kitchen Manager at Hobo's Pub, Fort Mill, SC.
Served as a driving force behind rapid revenue growth by overseeing BOH operations including directing cross-functional teams, presenting objectives, and delivering information on any specials. Inspired excellence with a motivational leadership style and served as a reliable source of support and insight for teams. Attracted new business by developing and introducing weekly menu features with visually appealing marketing solutions. Reduced waste by identifying areas in need of correction; tracked kitchen finances.
Mitigated depletion of necessary items by managing inventory and cost-effective purchasing.
Optimized workflows by supervising team schedules based on operational needs and peak hours.
Executive Chef at Mac's Hospitality Group LLC. Charlotte, NC.
Assisted in early development stages of the restaurant including designing a compelling menu, implementing cost controls, and verifying the quality of food items. Integral in the successful launch of the restaurant after acquiring all elements to move forward and open the doors for new business. Maximized brand awareness as the Media Ambassador, securing competitive placement on local and national TV segments.
Built a solid team of high-performing individuals to support the new store and enhance diner experiences.
Accessed numerous new lines of revenue by directing and collaborating on company expansion to nine restaurant locations, a catering outlet, and a speakeasy.
Spearheaded the entire process of developing and opening an artisanal regional Latino restaurant including concept design, budgeting, creating operational infrastructure, and positioning it for a lucrative launch.
Introduced a new sanitation management system by incorporating Bluetooth technology, as well as controlling the daily temperature; analyzed various areas of the business to enhance each one.
Earned numerous awards and three honors for finishing in the Top 10 at the World BBQ championships in Memphis.
Associate of Occupational Studies, Culinary Arts at New England Culinary Institute, Montpellier VT.
Labor Cost Reduction
F&B Industry Standards