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Sample Chef and Cook Resumes

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Sample Chef Cook Resume

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John M. Smith                                                                                   Executive Chef / Chef de Cuisine / Sous Chef

123 Main Avenue

New York City, NY 12312

(222)555-3222

Education and Professional AssociatiEducation and Professional Associations

The Culinary Institute of America - Central Park, New York

Bachelor of Professional Studies (B.P.S.) Degree in Culinary Bachelor of Professional Studies (B.P.S.) Degree in Culinary Arts Management

Active member of the American Culinary Federation (ACF) as well as the International Association of Culinary Professionals.

Culinary Skills / Knowledge

·         Certified Master Chef

·         Hiring and Training

·         Planning and Organizing a Restaurant

·         Wines and Spirits Management

·         Roasting, Braising, Sautéing Skills

 

·         Meat Fabrication

·         Nutritional Cooking

·         Advanced Pastry Techniques

·         Advanced Baking Principles

Culinary Achievements

·         Successfully staffed, ordered food, prepared meals, maintained food and labor costs for a fine dining restaurant which converted to a prime rib house, serving steaks and seafood.

·         Attained level of Certified Master Chef from American Culinary Federation Possess demonstrating skills to perform culinary art to the very highest of standards.

·         Received Chef of the Year award in 2006 from the New York Institute of Culinary Arts.

 

Professional Experience

The Plaza Hotel and Restaurant, New York, New York 11/2008 – Present

Chef de Cuisine

Responsible for overseeing all aspects of food preparation at a notable five star restaurant.  Reorganized kitchen operations and hired all staff including bar and wait staff.  Created award winning cuisine that balanced taste as well as nutritional value.  Assisted Executive Chef in the preparation of all catering engagements.

 

Continental Hospital, Wilmington, Delaware   09/1998 – 10/2000

Chef Manager

Supervised cooks and managed the preparation, portioning, garnishing, and storage of all food items. Estimated food consumption, nutritional value, and purchases food for a hospital of 135 beds.  Assisted in cooking and preparing of food.  Maintained kitchen and storage facilities in sanitary condition.

 

Dominion Country Club, Hayeville, Delaware 05/1995 – 09/1998

Served as line cook in regionally recognized country club.  Assembled food according to established guidelines, prepared food for grilling as well as salad preparation.  Cooked food according to club recipes.  Performed a wide range of kitchen duties.  Responsible for cash management and interactions with client/customers on a regular basis.

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