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Additional Culinary Resume Samples
Head Chef Resume Samples
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0-5 years of experience
Conceptualized and prepared special dishes and promotional items using locally grown organic products.
- Responsible for all in-house procedures involving food purchasing, event scheduling, menus, hiring and training procedures.
- Created financial budgets for all food outlets while responsible for profits and loses (P&L)
- Hired, trained and supervised staff members on company procedures.
- Updated operational policies and procedures.
10+ years of experience
Operated and supervised all kitchen activities and prepared meals during lunch and dinner
- Formulated and designed the entire menu
- Created and prepared daily specials
- Created the catering menu and prepared all food for catering orders
- Manage inventory and purchase of food and beverage
- Demonstrated technique and preparation of foods for local broadcast companies
0-5 years of experience
Prepared food for over 800 campers and staff
- Supervised 4 cooks and over 15 staff from different countries.
- Managed back house operations.
- Performed purchasing functions for this camp specializing in kosher cuisine.
- Established menu and assure quality control and minimize waste.
10+ years of experience
Developed a weekly lunch and dinner menu with options catering to food allergies and diet restrictions such as gluten-free and vegan.
- Daily prepared a wide range of fresh meals including dessert for lunch and dinner for 60-70 people.
- Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage.
- Continually monitored food inventory and took appropriate action to ensure food quality and service standards were consistently met.
- Ordered and received food and beverage orders weekly; Managed product for quality and safety.
- Interacted daily with vendors, sales reps and customers.
- Inspected dining and serving areas to ensure cleanliness and proper setup.
- Trained and developed kitchen assistants.
0-5 years of experience
Responsible for the execution of Lean Chef’s gourmet dietary program that focused on providing in excess of 600 daily customers with healthy gourmet meals
- Managed all purchasing, inventory, and food cost control
- Trained staff in preferred methods and delegated daily preparation lists for over2,400 meals and courses per day
- Prepared all sauces, dressings, and marinades on a daily basis
6-10 years of experience
- Managed a team of up to 5 kitchen staff for a tourist pub seating approximately 175
- Revitalized sales by designing a new fresh, made-to-order menu incorporating traditional pub fare with vegetarian and international dishes
- Sourced meat and produce locally whenever possible and controlled cost at less than 30%
- Managed recruiting and scheduling of full time and seasonal kitchen personnel
- Planned and managed special events such as wedding receptions, funerals, office parties and an outdoor food venue for 3 large festivals annually during which the town population doubled
6-10 years of experience
Responsible for interviewing, hiring and scheduling of all kitchen staff.
- Maintained relationships and managed all ordering with reputable food purveyors.
- Designed and executed menus, quality control, and seasonal specials.
- Executed dinners, luncheons and receptions for over 100 people.
0-5 years of experience
Ensured proper equipment operation/maintenance, proper kitchen safety, sanitation and also the presentation of techniques and offered culinary instructions that demonstrated quality standards.
- Managed the selection and the estimation food consumption and requisition; purchase food and selected the standardize production recipes to ensure consistent quality
- Developed and created the priced menus.
- Trained and supervised kitchen personnel and supervise/coordinate all related culinary activities; oversee catering events.
6-10 years of experience
Assisted the dietary supervisor on a daily basis with meal planning for guest with special diets.
- Managed food prep and kitchen operations as Team Leader
- Planned special menus and created platters for special in-house occasions
- Ordered food and continually worked to maintain a high sanitation grade
6-10 years of experience
- Managed a total of 11 employees in the preparation of the daily menu, responsible of food
- Prepared promotional menu, precooked, marinade food in bulk for general operation, ensured
- Ensure the health and safety standards that are maintained in the kitchen.
- Supervision of all kitchen staff. Training of kitchen staff, and distribution kitchen tasks to the employees.
0-5 years of experience
Oversaw daily operation of the kitchen
- Maintained and ordered the correct level of fresh, frozen and dried foods
- Created dishes for clients with special dietary or cultural needs
- Mentored, trained and supported the staff
- Created menu items using fresh and local flavors, with an emphasis on plate presentation
- Worked with sushi chef to help create exciting, flavorful, and beautiful sushi plates
- Created a workplace that was fun to work in while maintaining hygiene, flavor, and plate presentation
- Worked with owners to monitor and maintain or lower food and labor costs
- Planned, prepared and executed special events for up to 50 people
0-5 years of experience
Assisted head chef with daily duties and occasionally worked as a server at different events
- Organized kitchen operations by typing up daily prep sheets for kitchen staff
- Integrated all kitchen recipes into program for ease of access
- Assisted with setup, serving and take down at different corporate and personal events
0-5 years of experience
Created the menu of items requested by the owner to be served.
- Managed and trained staff and co-ordinate daily operations of restaurant
- Purchased food and supplies, manage cost control and inventory.
- Interviewed and hired staff
- Prepared weekly employee schedule
0-5 years of experience
- Checked menu items to plan specials; organized line set-up to ensure stations were well stocked
- Prepared daily list of products and supplies, as well as specialty items for order
- Inspected, and ensured appropriate food temperatures were constantly maintained
- Scheduled, interviewed/hired crew as necessary; ensures clean, sanitary kitchen
0-5 years of experience
Responsible for all kitchen functions through management of product, preparation, staff, and finances.
- Promoted to Head chef after two years of dedicated service to club.
- Effectively managed menus, pricing, food costs, maintenance, purchasing, and employees.
- Lead kitchen through six months of the busiest season as Head Chef.
10+ years of experience
Prepared all soups, sauces and gravies daily.
- Updated and planned daily menus.
- Skilled in the butchering of a variety of meat and poultry.
- Coordinated kitchen staff and oversaw their duties.
- Supervised all seafood and produce deliveries.
- Handled sautéing, broiling and grilling.
- Experienced with wheat/gluten free food preparation.
0-5 years of experience
Responsible for daily operations of a high volume kitchen.
- Production of entrees, specialty items, salads and desserts.
- Duties including running very busy line, sauté, grill, broiler, fry and prep stations.
- Inventory and employee training, scheduling and ordering supplies.
- Ensured proper cost control.
- Planned, prepared and executed wine dinners and special events.
0-5 years of experience
Managed and instructed all kitchen staff in proper traditional cooking techniques.
- Was in charge of ordering, reducing food cost from previous months while improving the quality of food.
- Made sure plate presentation was perfect on every dish, while keeping close attention to consistency.
- Ran the window and managed the staff during high volume hours.
- Created and implemented proper sanitation requirements up to state health codes.
10+ years of experience
coordinated a staff of up to 25 people with the capability to serve 400-500 people banquet style.
- Created menus and weekly specials both ala carte and banquet/buffet
- Developed Sunday Brunch
- Baked all my own breads, desserts and pastries from scratch
- Purchased all meats, seafood, produce, frozen and canned goods and occasionally alcoholic beverages
- Developed advertising campaigns
0-5 years of experience
Monitor compliance with health and fire regulations regarding food preparation, serving, and building maintenance in lodging and dining facilities.
- Monitor food preparation methods, portion sizes, and garnishing. Presentation of food to ensure that food is prepared and presented in an acceptable manner.
- Establish standards for personnel performance and customer service.
- Review work procedures and operational problems to determine ways to improve service, performance, or safety.
0-5 years of experience
Helped open up a new company in a location. Lead and developed a small kitchen staff. Responsible for overseeing and participating in the preparation and cooking of the meal.
- Managed all aspects of the kitchen and cooking area.
- Delegated specific tasks to the kitchen staff
- Cleaned, sanitized, and disinfected all areas of the kitchen
- Helped train, develop and grow new staff members
- Created new recipes, specials and menus
- Planning, preparing, and directing food operations in the kitchen.
- Maintained correct levels of fresh, frozen, and dried foods in the store room.
0-5 years of experience
Owned and operated catering business from home. Responsible for all aspects of own private business including budgeting, staffing, accounting, food preparation and organizing of small events.
- Catered to small events such as private weddings, quinceaneras, birthday parties and office gatherings.
- Provided high quality service through serving of high standard product in fused dishes.
- Provided a variety of items available to customers in an expanded menu that would provide a unique culinary experience to their guests.
- Received high praises, letters of recommendation and thank you letters by numerous clients who acquired culinary services.
0-5 years of experience
Represented the organization to volunteers, partner agencies, donors, and patrons.
- Worked in partnership with volunteers from an effective team to reach the goal of using
- Oversaw the operation of a large volume kitchen and service staff consisting of 25-35
- Prepare meals including entrees, starch, vegetable or homemade soups and desserts for 200 men, women and children.
0-5 years of experience
Perform all duties and responsibilities as a Head Chef for a 24 hour operation.
- Responsible for managing and maintaining all day-to-day kitchen operations.
- In charge of training and managing a kitchen staff of eight full time employees.
- Determine production schedules necessary to ensure the timely preparation and delivery of food service in a cafeteria style setting for 400 to 500 employees.
- Determine how food should be presented, and create decorative buffet displays.
- Inspect supplies, equipment, and work areas to ensure conformance to established standards. Closely monitor sanitation practices on a daily basis.
0-5 years of experience
Prepare a variety of meats, fish, poultry, vegetables and other food
items for cooking in broilers, ovens, grills, fryers and a variety of other
kitchen equipment.
- Assume 100% responsibility for quality of products served.
- Knows and complies consistently with company standard portion sizes, cooking
- Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
- Measuring and weighing of all food products prior to cooking or baking according to
- Maintain a clean and sanitary work station area including tables, shelves,
- Assists in food prep assignments during off-peak periods as needed.
10+ years of experience
Effectively manages kitchen staff to efficiently produce food for banquets, receptions, and other catered events
- Oversees product inventory, purchasing and receiving
- Regularly develops new recipes in accordance with consumer tastes, nutritional needs, and budgetary
- Enforces appropriate work-flow and quality controls for food quality and temperature
- Research market competitors and industry trends to identify potential new food products and services
- Formulated comprehensive business plan complete with clear and actionable sales goals and targets
- Decreased inventory cost by negotiating new contracts with suppliers and vendors
0-5 years of experience
Trained and supervise food and pastry production staff
- Execution of menus for all food service locations accounting for customer base, popularity of dishes, holidays, cost factoring.
- Conduct regular physical inventories of food supplies, and assess projected needs.
- Coordinating menus and food preparation for over 1.5 million in catering volume.
- Ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
- Create schedules for kitchen staff
- Managed inventory of items needed in stock
0-5 years of experience
Executive Chef with over 31 years of direct Country Club experience.
- Controlled and maintained food and labor costs, allowing for maximum productivity and producing numbers at or below the specified level.
- Wide range of culinary training and knowledge in a variety of styles from Southwestern, Mediterranean, Italian and French cuisines in addition to Garde Manger and Pastry
- Effectively handled a variety of high pressure & last-minute situations in a flexible, friendly, and accommodating style.
- Ensured that fresh, quality ingredients are always in stock and cooked & served to high standards.
- Experienced in conducting banquets and a la carte dining simultaneously as well as multiple venue management.
- Successfully managed formal and exclusive dinners for guests.
- Motivated and developed employees to increase their skills & knowledge, building a stronger more cohesive team, and ensuring consistent, high-quality culinary experiences for guests.
- Strong verbal, written, and organizational skills.
0-5 years of experience
- Prepped food for daily sales and worked the line insuring
- Changed seasonal menus as to use the local farm markets
- Assisted in special wine tasting events held at local wineries
- Managed and trained all kitchen help, as well as teaching the wait staff about the food
0-5 years of experience
Order or requisition food and other supplies needed to ensure efficient operation.
- Recruit and hire staff, including cooks and other kitchen workers.
- Instruct cooks or other workers in preparation, cooking, garnishing, and presentation.
- Prepare and cook food of all types on a three times a week basis.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
0-5 years of experience
Work closely with restaurant General Manager, Front of House Manager, assistants and
Food service staff to eliminate challenges as they arise
- Manage and direct a diverse crew of culinary professionals, oversee scheduling for cooks as well as being able to fill in on any station to cover shortage of staff
- Control inventories by conducting all kitchen related orders and maintaining detailed and accurate purchase records
- Oversee special catering events and offer culinary instruction and/or demonstrate
- Uphold COGS, Labor, and product rotation
0-5 years of experience
Collaborated with personnel and plan and develop recipes and menus.
- Supervised and coordinate activities of cooks and workers engaged in food preparation.
- Washed pots, pans, dishes, utensils, and other cooking equipment.
- Portion, arrange, and garnished food, and serve food to waiter or patron.
- Inspected supplies, equipment, and work areas to ensure conformance to health standards.
- Trained and instruct cooks and workers in proper food preparation procedures.
- Washed, peeled, cut, and seed fruits and vegetables.
- Weigh, measure, and mix ingredients, season and cook food according to recipes or personal judgment.
0-5 years of experience
Leading the largest food sale growth in company history resulting in a company record at the end of February with a full 60% increase.
- Conceptualizing new menu dishes and special items providing exciting twists on old favorites, focusing on proper
- Hire, train and supervise kitchen staff on culinary technique, proper plating, and sanitation standards.
- Oversee all aspects of restaurant opening and closing, scheduling, inventory, and ordering.
0-5 years of experience
Working and supervising a total kitchen brigade of 4 chefs with responsibility of supporting the running of all the areas of the business
- Creating menus and developing food concepts
- Day to day completion and review of due diligence paperwork
- Controlling stock levels and stoke takes
- Wastage control, costing menus, training new staff
10+ years of experience
Catering for private and corporate parties up to 1,500 or more persons.
- Bulk food preparation based on theme menu: BBQ, Italian, Spanish, Hawaiian and Seafood specialty.
- Prepared personalized menus for private parties of 25-50 people.
- Breakfast and Lunch food preparation for catered events.
- Inventory control of food and supplies based on functions.
6-10 years of experience
Developed strong customer relationships and maintain excellent customer service in a fast paced environment.
- Assign production duties to all kitchen staff.
- Properly use, handle, clean, breakdown, and maintain all kitchen equipment.
- Maintain food quality standards including consistency and presentation.
- Coordinate proper food storage according to standing operating procedure.
0-5 years of experience
Create a cost effective menu that both satisfies customers and pleases owning partners
- Hire and train all back of house employees
- Keep food waste to a minimum and ensure food quality is excellent
- Build training model for new restaurant that encompasses FOH and BOH cross training to effectively give hands on knowledge to staff on service expectations and service flow
- Build networking web for local business catering functions
0-5 years of experience
Check the quality of raw and cooked food products to ensure that standards are met.
- Check the quality of raw and cooked food products to ensure that standards are met.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Check the quantity and quality of received products.
- Order or requisition food and other supplies needed to ensure efficient operation.
0-5 years of experience
Preparation of nutritious and appetizing snacks and meals for 100 children ages 0-5.
- Plan nutritionally sound and appetizing menus including preparation special dietary requirements.
- Coordinate food products and kitchen equipment ordering.
- Train and supervise new hires.
0-5 years of experience
Head Chef for two of our four restaurants
- Hiring, training & staff development
- Responsible for purchasing for front and back of the house
- Work closely with local and national vendors to obtain the highest quality, most cost effective products
- Weekly P&L meetings using sales forecasting to properly staff the establishment
- Menu development and execution using up to date techniques such as Theoretical Food Costing Models with the most relevant market information.
- Lead and worked many VIP events for our clients that range from professional sports athletes to prominent government officials and much more. Fine Dining for 15 to 500 guests
6-10 years of experience
Assist head chef in a high-end champagne and food lounge with food and supply inventory, equipment maintenance, and receiving and purchasing of food products and supplies
- Supervise four line cooks. Oversee all prep and production to ensure customer satisfaction
- Trained new employees on how to follow recipes and prepare food for up to 300 covers per night
- Assist clients with privately catered events. These duties included scheduling, product offerings and pricing
0-5 years of experience
- Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
- Investigate and resolve complaints regarding food quality, service, or accommodations.
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
- Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
- Review work procedures and operational problems to determine ways to improve service, performance, or safety.
6-10 years of experience
- Head chef for restaurant serving Italian, French, and Continental cuisine, producing $1.4 million in revenues.
- Hire, train, and directed ten cooks/chefs.
- Plan menu, assure quality control, and minimize waste.
0-5 years of experience
Oversee kitchen area and assist kitchen staff
- Prepare presentable meals to maintain customer satisfaction
- Orchestrate a teamwork environment that encourages hard work and collaboration.
- Prepare presentable meals to maintain customer satisfaction
- Coordinate Sunday menu specials
- Assist management with daily menu specials
10+ years of experience
Create new appetizer and dinner recipes; update menus
- Create and coordinate special events menus (New Year’s Eve, Mother’s Day, catered parties)
- Prep entrée components
- Maintain inventory, purchasing & budgeting of food items
- Supervise kitchen staff; train new line cooks & sous chefs
- Act as liaison between front of house and kitchen
0-5 years of experience
Set up station according to restaurant guidelines.
- Preparing and cooking all ordered foods in a sanitary and timely manner.
- Follows recipes, portion controls and presentation specification as set by the restaurant. Restocks all items as needed throughout shift.
- Performs all stations duties in practicing good safety, sanitation, organization skills, including fry, griddle, pantry and flat top.
- Assists with cleaning, organization of kitchen, walk in coolers and storage areas.
- Performs additional responsibilities, as requested by management.
0-5 years of experience
- Controlled kitchen during breakfast and lunch hours
- Aided ownership in creating and updating menus
- Assumed creative control for all hot dishes
- Assisted deli staff in completing customer’s orders when needed
0-5 years of experience
- Head Chef for restaurant serving classic, American steakhouse and French cuisine, producing $250,000 in revenues.
- Manage the daily production, preparation, and presentation of all food
- Manage the sanitation of kitchen to ensure a healthy and safe work environment
- Hire, train, and direct support staff
- Plan menu, assure quality control, and minimize waste.
- Work with purveyors to obtain highest quality ingredients
- Coordinate special functions, including wine dinners & private parties
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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.
