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10+ years of experience
Created Nouveau American Menu to upscale traditional family restaurant, resulting in sales increase of more than 50%.
- Completely reorganized and upgraded restaurant sanitation standards.
- Created catering department from scratch, going from no catering to 32 weddings a year and other events bringing in better than $750k gross in new revenue per year, with average 45+% profit margin.
- Reorganized and reoriented staff for more efficient and productive food management.
0-5 years of experience
Received the AA A Four plus Diamond Award for three years in a row
- Named hall of fame and excellence Chef ‘s Hat Award for “Tables Magazine”
- Named The Best Italian Restaurant in San Juan, Puerto Rico in the year 2003
- Assigned as the Italian Chef to promote the Caracas Food Festival
- Lowered and maintained food cost to 27%
- Increased clientele by 43%
0-5 years of experience
Responsible for creating the structure and standards for Harlem Jazz Enterprise both Back of House and Front of House. Ordering, inventory par levels, recipe costing, developing yearly budget for hourly labor and overseeing capital expenditures.
- Conceptualized and implemented the culinary component with a multi -national workforce.
- Involved with heading the Research and Development for the projects culinary identity with extensive travels throughout South Carolina and Georgia.
- During my tenure Minton’s received the coveted 3 star NY Post Review and Departures Magazine Top 100 Places in the World recognition.
0-5 years of experience
As Chef de Cuisine I was responsible for the American Grill Restaurant operating within the very competitive market of Downtown Charlotte N.C.
- Supervised the day to day activities of culinary staff, assigned responsibilities for specified task, and deadlines to ensure the timely completion of work
- Created daily specials, maximizing product on hand as well as providing our guest with an unexpected dinner option for dining.
- Responsible for safety and sanitation, inspection of all food products handling, established and maintained safe practices, following HACCP procedure
- Worked directly with food vendors to ensure the best market price of goods ordered
- Complied with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensured on a daily basis that all products are prepared and presented in accordance with brand or company standards
0-5 years of experience
- Increased number of guests by over 1000% in one year through marketing and re-branding, reaching goals for number 1 search results for our town in over 20 countries.
- Increased profits from -$25,000 (2009) to $700 (2010)
- Created and prepared food from a selection of cuisines from around the world. Serving over 25 guests on a regular basis with extremely limited facilities.
6-10 years of experience
Chef de Cuisine for restaurant serving local and sustainable California cuisine, increased revenue to $1.6 million.
- Hire, train, and direct eleven chefs/interns.
- Develop full specialty menus including vegan and gluten free.
- Plan menu, assure quality control, and minimize waste.
- Over 100 local wine makers events
- Increased revenue consistent with goals outlined upon promotion.
- Developed business to include catering for wineries and events.
- Created specialized tasting menus for special events and catering.
0-5 years of experience
- Reduced the food cost to 22% by controlling all food ordering and production for banquets, room service, and Church Lounge restaurant and bar.
- Implemented new menus for all food outlets resulting in greater check averages.
- Managed a team of 20 cooks, stewards, and sous chefs.
0-5 years of experience
Supervised BOH staff at different venues and events, including weddings, private parties, corporate events, and VIP functions.
- Delegated and supervised eight employees during daily food production at commissary, to be ready for transport to venue on time.
- Assisted with menu writing, chef’s tastings, overall catering strategies to meet and exceed customer needs.
- Collaborated with General Manager, Executive Chef, Catering Sales Managers, and Captains to coordinate events, venue set ups, staffing, and all daily operations.
- Provided organizational and kitchen management, including purchasing, and inventory reporting.
6-10 years of experience
- Hand selected to revamp company standards, employee training / development and supervision through positive reinforcement and coaching, budgeting, planning, inventory management, kitchen design, cost controls, guest relations, and sales / profits; increased combined business by 23%.
- Planned, budgeted and managed all purchasing, inventory planning and stock replenishment programs.
- Set-up innovative “Cost Plus Program” to mitigate commodity price increases and increase quality control in product buying.
- Charged with all banquet management, including summer beach operation.
- Evaluated personnel, supply, equipment and material requirements to assist in budget planning.
- Increased sales and profits by improving quality, cleanliness and service through good systems and great people.
- Revamped menu and the kitchen design and responsible for menus and design.
- Dramatically improved overall guest satisfaction.
0-5 years of experience
Successfully opened a new restaurant at a 12% profit 1st year and 17% 2nd year
- Obtained $5 million in sales per year
- Competed in Iron Fork competition
- Participated in multiple charity events (Savor Dallas, March of Dimes, Taste of NFL)
- Developed relations with farmers and ranchers to locally source products for menu
- Created special menus for whiskey, rum, tequila, and absinthe dinners
- Created seasonal menus, order guides, inventory, schedules, sanitation guides and training manuals
- Maintained proper food and labor costs
6-10 years of experience
- Managed all kitchen operations in a multi outlet, high volume operation within an independent living retirement community serving more than 2000 residents.
- Mentored a 25 member team managing recruitment, hiring, training, development, evaluation, promotion, and retention. Building a mutually respectful environment.
- Piloted a multitude of corporate adopted initiatives in P&L, production, sanitation, and ordering, and inventory integration, as well as in human recourses systems.
- Exceeded both resident and employee satisfaction and engagement survey trends consistently with three consecutive years of upward mobility.
- Surpassed budgetary goals within a 1.5 million dollar kitchen food product budget. Brokering pricing agreements with vendors, and formulating production forecasting systems, instituted universally within the 19 Erickson campuses.
0-5 years of experience
Opened a $4 million Mediterranean restaurant in 6 weeks with 250 seats, 550 rooms, & 100 private dining
- Built, trained, & motivated an 18 person culinary crew serving breakfast, lunch, dinner, & late night
- Controlled a 29% food cost, making all desserts, stocks, sauces, pasta, soups, & specials for a prestigious hotel
- Built, & executed traditional Mediterranean menus to educate and excite our amazing clientele
- Have fed Italian wine legends, Mikhail Gorbachev, Olivia Newton John, Jane Lynch, Paul Sorvino, & others
0-5 years of experience
Coached culinary team in organization, consistency, quality control and teamwork
- Monitored and maintained labor & food budgets, working with Micros/Compete
- Trained & Developed the sushi and sashimi program for restaurant
- Created lunch and dinner menus daily based on fresh product availability
- Worked with local farmers to reflect fresh seasonal concept
0-5 years of experience
Designed menus for private events ranging in size from 10 – 115
- Developed new and innovated Amuse Bouche on a daily basis
- Monitored back of the house daily operations while running expo
- Participated in various food competitions throughout South Florida
- Trained and mentored supervisors and cooks for all five stations
- Created schedules, prepared labor review numbers, and examined food costs
0-5 years of experience
100% Scratch cooking – unprocessed culinary creations from organic health food products (farm to table)
- Over saw daily prep, line cooking, cleaning and organization
- Menu development – Recipe Creation
- Developed working relationships with local farmers and local craft food producers.
- Organized and prepared dinner for 1st Farm to Neighborhood Dinner with Boulder County Famers’ Market
6-10 years of experience
Manage lunch and dinner service for the Wigwam Restaurant, Rendezvous Bar and room service.
- Menu development for fine dining restaurant, casual bar and VIP banquet events.
- Increased healthy menu options in all outlets.
- Maintain food and labor costs.
- Train kitchen staff of 20 on proper cooking techniques, food handling and sanitation procedures.
- Train stewarding staff of 10 on appropriate cleaning procedures and equipment maintenance.
- The [company name] is recognized as the #1 city club in the United States.
0-5 years of experience
Originally hired as a line cook and worked my way from sous chef, to executive sous chef and finally chef de cuisine.
- Responsible for cost control, menu development, butchering, ordering, food rotation, and scheduling employees.
- Maintained 29% food cost and 15% labor cost.
- Oversee all line cooks, prep cooks, and dishwashers.
- Reported directly to Executive Chef Todd English.
- Helped out other Todd English restaurant including Olives and Figs in Charlestown, and Blue zoo in Orlando Florida.
0-5 years of experience
Ran day-to-day operations of the kitchen
- Assisted in menu development and preparation of a wide variety of foods
- Was in charge of preparation and execution of special events for all 3 venues
- Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
- Kept food expenditure and labor within budget
- Trained staff on all menu items and daily specials
- Scheduled and managed labor in accordance with company guidelines
0-5 years of experience
Created a seafood inspired menu with local flavors and ingredients with daily specials
- Maintained a food cost between 28 and 32 percent with a steady growth in sales
- Upheld menu consistency by preparing menu items with set recipes and instruction with brigade
- Managed and trained a brigade of seven
- Set up personal and professional relationships with local vendors
- Catered wedding events for 130 plus diners
0-5 years of experience
- Outlet revenue ran upwards of 1.5 million a month in food, and 16 million annually.
- Managed all aspects of operations including labor and food costs, ordering, and ensuring all costs stayed in line or exceeded yearly budget.
- Leading this high volume outlet doing 1500-2500 covers daily while maintaining a clean, organized, efficient kitchen.
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising,evaluating and enforcing discipline when necessary.
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
- Actively involved in cost control, sanitation, menu development, and training.
- Managed a team of 20 employees on a daily basis and ensured daily jobs were met and done in the most efficient way.
0-5 years of experience
Opened new location with Chef/Owner Patricio Sandoval
- Oversaw all kitchen operations and the training of staff
- Designed kitchen in new location to maximize production in a very limited space
- Completed daily inventories and ordering
- Maintained consistent flavors for all made-to-order ceviches, guacamoles, and sauces
0-5 years of experience
Assisted in opening flagship and two satellite locations (menu planning, hiring, set-up of kitchen)
- Managed a kitchen with over 30 employees producing an average of $3 million annually
- Created menus for special events
- Responsible for daily ordering
- Organize and execute culinary marketing events
- In charge of making sure the kitchen was ready for service per shift
- Responsible for breakfast, lunch and dinner production
- Expo’d and led the kitchen during rush periods, with an average of 400 covers a shift
0-5 years of experience
Responsibilities include menu analysis, menu descriptions, menu ideas, standardized recipes, food quality and consistency
- Administrative and managerial responsibilities include overseeing a staff of fifteen team members, ordering, monitoring food costs, labor costs, team members reviews and scheduling of staff
- Assume day to day operations in absence of Executive Sous Chef
- Operating a 3-meal a day restaurant, covers ranging in peak season 800-1100, annual revenue for restaurant operation $7million
- Have participated in working with hotels “task force” sent to Rye Town, NY to oversee banquet operations
- Proficient in working with BirchStreet ordering systems
0-5 years of experience
Assisted in managing the daily operations of a $5 million a year school district nutrition program.
- Responsible for developing and implementing new and exciting marketing plans to be used in school cafeterias throughout Arizona and Hawai’i.
- Worked closely with the Director of Nutrition to develop and maintain a balanced diet for students K-12 as per then Governor Napolitano’s Call to Action for Nutrition.
- Responsible for training all Kitchen Managers in the day-to-day operations of their cafeterias.
- Maintained monthly inventory of product, payroll, accounts receivable, and accounts payable.
0-5 years of experience
- Promoted to head chef by Laurant Tourondel to run his 1st kitchen outside of the United States.
- Directly responsible for all restaurant food and labor costing for the $4+million/annually “Specialty” restaurant.
- Created a daily changing 8 dish “Blackboard Specials” menu, utilizing products in house to maintain and lower my already lower than budget weekly food cost.
- Represented the Ritz Carlton Hotel in two (2) cooking & recipe competitions, placing 1st in one of them and was featured in “In The Mix Magazine” Spring ’11 issue as the Platinum Prize Winner.
10+ years of experience
Develop and execute full course catering menus for intimate occasions or large events.(600 people+)
- Head of purchasing for food and supplies, maintaining a 27% food cost and 47% total cost operation.
- Provide customer service to a diverse client base and arranged all catered events.
- Manage chefs, servers and bartenders for catered event placement.
0-5 years of experience
Under direction of Executive Chef, managed kitchen staff and functions that included scheduling, menu planning and purchasing for a resort
- Provided direction in maintaining high quality standards and concept identity for upscale, fine dining restaurant.
- Applied advanced culinary knowledge to create daily specials and seasonal menu changes.
- Maintained and controlling costs, rotating stock, adjusting menu and preparation methods, and sustaining appropriate inventory levels.
0-5 years of experience
Assisted Chef Owner with supervision and training of all kitchen staff according to company policies and procedures
- Responsible for maintaining budgetary guidelines through accurate purchasing and portion control
- Developed weekly special menu items and soups of the day utilizing local farmers’ market
- Streamlined inventory-control system and handled all food vendor relationships
- Worked with General Manager and Chef Owner to analyze and update wine menu offerings and pricing
0-5 years of experience
Created menus and coordinated banquets & special events for 30 to 200 people
- Hired and trained kitchen staff on proper use of equipment, food handling, and portion sizing, as well as supervising and scheduling
- Ordered and received product with a focus on profitability
- Maintained excellent food preparation & quality
- Adapted well in high-demand, fast-paced environment
0-5 years of experience
Met 97% of annual culinary financial objectives; estimating menu requirements, designing menus and anticipating and evaluating response to menu presentation
- Oversees daily culinary operations of Café 43 as Chef de Cuisine, ordering and monthly inventory
- Assists Executive Chef in creating seasonal menus for Café 43
- Develops recipes and portion specifications; applying established procedures and budgetary constraints
- Assists with high profile Banquet events for former President Bush
- Accomplishes human resource objectives; communicating job expectations, enforcing policy and procedure, appraising and reviewing job contributions
- Executes culinary operations; preparing and completing action plans, implementing SOP’s
0-5 years of experience
Created progressive food cost
- Managed back house operations.
- Participated in weekly B.E.O meetings to discuss special needs to ensure customer satisfaction
- Managed 3 shifts of employees in a 24 hour restaurant
0-5 years of experience
Supervise a staff of 45 in the kitchen and 35 stewarding; 85 seat restaurant, servicing 800 rooms and up to 700 banqueting in multiple rooms
- Expediting lunch and dinner servicing
- Interviewing, training, scheduling and doing staff payroll
- Menu development, implementation and creation of daily specials
- Addressing kitchen sanitation, equipment issues and ordering inventory
- Meeting restaurant guest to access direct feedback
- Instrumental in bring Shula’s Steak House to #3 in Manhattan as rated by OpenTable.com
6-10 years of experience
Chef de Cuisine for restaurant serving high-end steaks and seasonal cuisine, producing $3.9 million annually in sales.
- Hire, train, and direct seven cooks/chefs.
- Select and appropriately price menus for cost effectiveness
- Responsible for quality assurance, variation and overall management of menus which include planning, designing and costing.
- Assure quality control, and minimize waste.
- Oversee overall kitchen operations and staff time management.
6-10 years of experience
Leads food production staff; Establishes and maintains effective working relationships with other departments to provide a unified food service experience for patients, residents, visitors and employees.
- Responsible for managing the process of purchasing, receiving, scheduling, inventory control and managing food production activities such as patient room service (line cooking), retail, and catering operations.
- Over seeing sanitation, safety, customer service, marketing, merchandising, food quality, and portion control, customer satisfaction, booking and costing catered functions.
- Managing food production computer systems
- Menu planning, pre -costing and post-costing
- Assisted in the design, set up, and execution of Production kitchen for new hospital opened December 13, 2014 including new menu for retail stations
0-5 years of experience
- Managed daily production of all culinary staff and provided analysis of culinary operations
- Responsible for daily food ordering and inventory
- Monitored food and labor costs
- Inspected and oversaw sanitation of operational kitchen
- Crafted all charcuterie and butchered all meats and seafood
- Created farmers market driven seasonal menus
- Provided hands-on training and education of culinary team
0-5 years of experience
- Managed daily operations and menu execution for daily service
- Ordered produce and meats according to reservations and projected covers
- Managed BOH staff and arranged schedules
0-5 years of experience
Responsible for all hotel banquet and Regency Club operations as well as assisting the 5 F&B outlets/restaurants.
- Implemented new ordering process allowing Hyatt to offer more sustainable menu items, purchase a greater variety of products from local vendors and better align with corporate initiatives
- Redesigned Regency Club menu and amenity program
- Member of innovation team and safety committee
0-5 years of experience
[company name] is one of the well establish club’s in Pasadena since 1921. It is more than just a membership but a lifestyle that combines the traditional of classic club with amenities and the highest level of service.
- Organized and standardized all purchasing receiving and inventory procedures for food service operations.
- Maximized profitability by effectively negotiating with sales representative to obtain best possible price.
- Purchasing budget of $60K on a monthly basis by developing highly effective inventory, ordering, and purchase control.
- Expertly controlled purchasing practices and inventory levels.
- Maintain a steady food cost by 24%.
- Wrote standard operating procedure for the kitchen of all food service operation.
- Establish cohesive operations between kitchen staff and dining room.
- Maximizing kitchen productivity and staff performance.
- Improved internal communication and leadership with sales and catering staff by utilizing advance knowledge of best operating procedures.
0-5 years of experience
Responsible for culinary operations of 3 outlets and banquet operations; $11 million in Food and Beverage revenue
- Manage scheduling of 27 cooks for entire culinary operation
- Take lead on menu creation and kitchen structure in outlets
- Review financials weekly to maintain labor and food cost budgets with Executive Chef
- Daily and weekly reconciliation of payroll
0-5 years of experience
Chef de Cuisine, Executive level supervisory capacity in respect to all food services operation.
- Responsible for a staff of 10 employees.
- 500 thousand food and beverage revenue.
- Created salad specials, desserts and dressings
- Designed and carved ice sculptures.
0-5 years of experience
Opened restaurant for business
- Supervise Staff of 4
- Planned entire menu for four seasons, featuring fresh local produce
- Performed purchasing duties
- Responsible for implementing philosophy of providing excellent customer service to ensure referral business
- Responsible for selecting the team for all special events according to their expertise and strength
0-5 years of experience
Supervise staff, monitor meal service, portion controls, temperature logs, cleanliness of kitchen and equipment.
- Responsible for inventory/purchasing/receiving food and non products according to standards established.
- Consistently training/in-service and evaluating kitchen staff.
- Responsible for modified diets, 5 week menu cycle and daily prep lists, ensuring all menus and recipes meet the dining services quality standards.
- Monthly cooking demos of original recipes.
- Ensure food preparation for special catering events meet quality standards..
0-5 years of experience
Responsible for all culinary operations for a top 20 private club with 1600 members and over 4 million in annual sales
- Hire, train, schedule and manage staff of 3 sous chefs, 20 line cooks and 12 stewards
- Oversee banquet and private dining for up to 800 members and guests.
- Responsible for maintaining proper food service in all 4 food outlets
- Development and pricing for weekly a la carte, banquet, and wine diner menus.
0-5 years of experience
Prepared Bistro 1 LR for grand opening in all aspects of the restaurant
- Managed and scheduled 20 employees
- Responsible for Ordering & controlling Food cost
- Handled daily and weekly scheduling of team
- Worked very closely with local purveyors for fresh products
6-10 years of experience
A 250 seat Restaurant that offers Continental Cuisine serves between 1000 to 1200 covers on weekends
- Hire, train and direct cooks to ensure quality control and minimize waste
- Off Site Catering events
- Create Greek dishes specialties, soups, sauces and daily specialties
- Create Seasonal Menus for restaurant and for catering events
- Ordering, scheduling, food cost
0-5 years of experience
Supervise a staff of 35 in steak house kitchen; 85 seat restaurant, servicing 800 rooms and 700 banqueting
- Expediting lunch and dinner servicing
- Interviewing, training and doing staff payroll
- Menu development, implementation and creation of daily specials
- Addressing kitchen sanitation, equipment issues and ordering inventory
0-5 years of experience
Transition kitchen, cooks and menu from previous chef’s vision to new chef’s vision
- Implemented new SOPs
- Rearranged kitchen/line for optimal use
- Educated FOH staff on new menu items and new kitchen procedures
- Train old and new kitchen staff on new menu items and new kitchen procedures
- Expedite, work line stations as needed, schedule, discipline, hire/fire, order, inventory
- Assist with wine, cheese, beer and retail sales, as well as prepare cheese flights ordered for guests in the Bistro
0-5 years of experience
Total food sales of 9 million dollars.
- Oversee general operations for the 4 dining venues and manage 23 employees.
- Develop weekly production strategy and assist in butchery and production.
- Work with executive chef for labor budget and banquet planning.
- Organize kitchen structure; refine station operations and general efficiency issues that arise.
- Responsible for weekly ordering of all food related products and receiving accountability.
0-5 years of experience
Supervise and oversee all food purchasing, production, menus, catering and scheduling.
- Develop and implement all ala carte, banquet and wine dinner menus.
- Develop and implement standard recipes, portion sizes and cost analysis for menus.
- Maintain high level of Chef / Customer rapport.
- Hire, train and develop job descriptions for all culinary staff employees.
- Preparation and “hands on” cooking every day to ensure quality and consistency.
- Develop and execute cooking demonstrations for the restaurant.
0-5 years of experience
- Developement and execution of menu.
- Manage inventory levels of fresh and dry goods, including developing relationships with specialty suppliers and local farmers.
- Provide training and directions to externs both front and back of house.
- Monitor and ensure food quality and safety procedures.
- Responsible for overseeing all operations in kitchen.
- Maintain food costs under 25%.
Chef De Cuisine Duties and Responsibilities
The specific duties of chefs de cuisine can vary depending on the type of restaurant or kitchen they work in, but many of the core duties are consistent with this position:
Coordinate Meal Preparation The foremost duty of chefs de cuisine is coordinating meal preparation and service activities within the kitchen. They review customer orders as they come in, assign tasks to sous chefs and prep cooks, and ensure that food is delivered on time. Chefs de cuisine direct both kitchen and restaurant staff on proper procedures and assign responsibility for various meal elements.
Oversee Food Quality Chefs de cuisine also maintain the restaurant’s quality and reputation by monitoring the food that is served to customers. They may inspect plates to ensure that meals are correctly portioned and presented. Chefs de cuisine also taste food and oversee kitchen staff throughout the cooking process, checking to make sure that elements of dishes are properly cooked and seasoned.
Develop Menus These leaders also make key decisions regarding a restaurant’s menu items and offerings. They prepare menus weeks or months in advance based on customer demand, seasonal ingredient availability, and special events. Chefs de cuisine may collaborate with restaurant owners or an executive chef to discuss menu options and develop creative dishes throughout the year.
Select and Source Ingredients Chefs de cuisine also support restaurant operations by selecting and sourcing ingredients for meals. They may work directly with farmers and suppliers to order fresh vegetables and meats and may change menus based on the availability and quality of ingredients. This aspect of the role also requires excellent budgetary and financial management skills, as chefs de cuisine need to balance ingredient quality with costs and concerns for the restaurant’s profitability.
Maintain Kitchen Cleanliness and Safety As part of their kitchen leadership role, chefs de cuisine also maintain kitchen cleanliness and safety. This can involve developing or enhancing processes for food safety and storage as well as maintaining or replacing kitchen equipment that is not working as expected. Many chefs de cuisine also prepare safety and cleanliness guidelines for kitchen staff and inspect employees’ uniforms to ensure that they adhere to strict standards of professionalism.
Respond to Customer Concerns Many chefs de cuisine interface directly with customers to resolve complaints and other issues that may arise during the course of food service. In this aspect of the role, the chef de cuisine may handle customers who were displeased with some part of their meal and make efforts to correct any issue with kitchen or restaurant staff to ensure that the customer is satisfied with the visit.
Chef De Cuisine Skills and Qualifications
Chefs de cuisine are kitchen leaders who balance extensive food preparation experience with leadership and management roles. Restaurants tend to hire chefs de cuisine with several years of kitchen experience and the following skills:
- Food Preparation Skills – Chefs de cuisine are kitchen experts who successfully prepare a wide variety of meals and dishes on time and with a high level of quality and presentation
- Menu Development – Because they often help develop a restaurant’s menu, chefs de cuisine have experience with creating new dishes and changing items based on ingredient availability and quality
- Team Leadership – Chefs de cuisine coordinate the activities of both kitchen and restaurant staff, so they are effective leaders who delegate tasks and oversee many employees
- Budgeting Skills – While making decisions regarding ingredient sourcing and purchasing, chefs de cuisine need to employ significant budgeting and financial management skills to ensure profitability
- Communication Skills – This role also requires excellent written and verbal communication to work with customers and kitchen staff as well as to prepare employee handbooks
Chef De Cuisine Education and Training
Chefs de cuisine are experienced cooks or sous chefs, and most kitchens look for individuals with at least six or seven years of food preparation experience for this role. While there are no formal education requirements, chefs de cuisine can increase their job prospects by attending culinary school and achieving certification as executive chefs through the American Culinary Federation.
Chef De Cuisine Salary and Outlook
The Bureau of Labor Statistics (BLS) estimates that chefs de cuisine, categorized under “Chefs and Head Cooks,” earned an average annual salary of $43,180 as of May 2016. The highest-paid 10 percent of chefs and head cooks earned over $76,280 per year, while the lowest-paid workers in this role earned less than $23,630 annually. The BLS estimates that chef and employment will grow 10 percent between 2016 and 2026, which is slightly higher than average.
Helpful Resources
If you’d like to learn more about a career as a chef de cuisine, check out the following resources for further reading and information:
American Culinary Federation (ACF) – The ACF provides a certification program for executive chefs as well as professional development resources and events for culinary professionals.
How to Become a Chef: The Essential Guide for Becoming a Chef and Building a Successful Culinary Career – This book by Brandon Fiore provides tips and advice for new cooks, particularly focusing on how to sustain a career in this field.
“Kitchen Hierarchy – The Different Chef Titles Explained” – This helpful article explores and clarifies kitchen leadership roles and responsibilities, including chefs de cuisine and executive chefs.
So You Want to Be a Chef?: Your Guide to Culinary Careers – Read about careers in the culinary industry, including how to build a successful career as a chef de cuisine, with this guide from authors Lisa M. Brefere,? Karen E. Drummond, and? Brad Barnes.
Culinary Cover Letter Examples
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Last edited by: Gabriela Barcenas, CPRW, Content Writer II -
Gabriela Barcenas
CPRW, Content Writer IIGabriela is a Certified Professional Resume Writer (CPRW) and career adviser. With 10 years of digital media experience and five years of resume writing expertise, her publication history includes fashion, education, travel, social justice, equitable design and career advice.
