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Chef Sample Resume
Chef Sample Resume
1234 Post Oak Drive
Cockeysville, MD 64000
Home: 404-555-5555
Cell: 404-555-5556
Email: Theodor Liam@frontfocus.com
| Objective: | Seeking to find a Chef position that is challenging, from which I can learn from and be able to teach and share my knowledge acknowledged in many years of experience in all aspects of the Culinary and Food service industry as well. |
| Qualification Summary: | Extensive knowledge in culinary and food customer service with a background of more than ten years of experience. Possessor of 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 create 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. Multi-tasking 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. |
| Education: | Treasure Island Advanced Culinary Arts School, Cockeysville, MD August, 1996 Vocational School for Hospitality Cockeysville, MD June 1992 |
| Work Experience: | Executive Chef,, Wine Cellar Restaurant, Cockeysville, MD June 2002? present Responsibilities included having trained 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. Responded 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 d?cor 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, Lena's Restaurant, Cockeysville, MD May 1997 ? May 2002 Expedited the pass through cook?s window to maintain proper consistency in food quality and service between the hours of 12 ? 1 PM and or 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. |
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| References: | Available upon request |