Chef Sample Resume

Theodor Liam
1234 Penny Lane
Appleton, MD 64000
Home: 404-555-5555
Cell: 404-555-5556
Email: Theodor

Seeking a chef position that is challenging, from which I can learn from and share my many years of experience in all aspects of the culinary and food service industries.  

Qualifications Summary
  • Extensive knowledge in culinary and food customer service with more than ten years of experience.
  • A good eye for color and composition, and a well-developed sense of taste and smell.
  • Ability to recognize subtle nuances in flavors which allows me to explore bold new flavor combinations and make them work.
  • Extremely skilled at putting my own stamp on traditional dishes and creating new combinations, creativity and a flair for experimentation being my major assets.
  • Wide range of culinary training and knowledge including French, Northern and Southern Italian, Asian and a variety of other ethnic cuisines and trends.
  • Developer of a system for a productive and efficient kitchen including prep sheets, posted menus, scheduling boards and price catalog.
  • Multitasking individual, having several events on and off-premise at the same time over several days.
  • Capable of developing and creating exotic, trendy and authentic menus and dishes by constantly reading, dining out and paying attention to current events and trends in my field.
Treasure Island Advanced Culinary Arts School, Baltimore, MD
  • Aug. 1996
Vocational School for Hospitality, Appleton, MD
  • June 1992 
Work Experience
Executive Chef: June 2002 - Dec. 2009, Wine Cellar Restaurant, Appleton, MD
  • Responsibilities included: Training countless students and food service workers, taking care of all facets of events, everything from initial client meetings, proposals, sales and culinary preparation to the loading of the truck along with my team.
  • Responsible for all purchasing and preparing of foods for parties ranging from 2 to 1000 guests as well as multi-day events for any amount of people.
  • Other duties implied: Butchering all meats and fish, decorating creations second to none from creating big budget food stations and event decor to the simplest themed buffet.
  • Sustained numerous culinary demonstrations, professional and for clients, my public speaking and educational classes have been highly successful for the past 4 years.
Chef: May 1997 - May 2002, Lena's Restaurant, Cockeysville, MD
  • Expedited the pass through cook's window to maintain proper consistency in food quality and service between the hours of 12 and 1 PM and 5:30 - 6:30 PM daily, conducted training for personnel, cooked in quantity, directed and coordinated food or beverage preparation, monitored worker performance, cooked meals, investigated customer complaints.
  • Other responsibilities included: Maintaining production or work records, pricing items on menu, determining food or beverage costs, modifying work procedures or processes to meet deadlines, scheduling employee work hours, directing and coordinating activities of workers or staff, estimating materials or labor requirements and inspecting facilities or equipment for regulatory compliance.  
*References available upon request.