Chef Resume Format

By | February 20, 2009

Chef Resume

 

A chef’s main job is to make a variety of dishes that should be appealing and healthy for customers. A chef may also have to manage a team of workers who assist in preparing the needed ingredients and in keeping the working place clean.

Since the chef is in charge of the menu, he or she also manages the kitchen’s inventory and keeps it up-to-date. It is a great advantage if you have these skills mentioned. List them down in your resume.

Your job objective must be properly worded and must show your motivation to apply for such job.

Your summary of qualifications must show your qualities that would justify why an employer should hire you. It is important that you write your field of expertise in culinary arts.

For example, if you are an expert on Asian cuisine, then write it, especially if this expertise has great relevance to the job you are applying for. You must be able to impress your reader, but then, do not list qualities which you do not really have.

For the work experience section, list down your past jobs and specify how much you have contributed to the success of the company you worked for. It would be wise to include management information, like the size of the team you handled.

Never fail to check your resume for grammatical and typographical errors. It must be somehow presentable to gain your employer’s attention. Vital information should be easy to find.

Chef Resume Format and Example

Jerry K. Ludwig

4664 Moonlight Drive

Hopewell (mercer), NJ 08525

Phone: 609-667-9309

Email Address:JerryKLudwig@signed-first-edition.com


Objective:

Senior Chef Position in reputable five-star hotel.


Profile:

Highly motivated food service professional with experience in kitchen management. Excellent problem solver with great passion for food.

Core Competencies

· Sound ability to analyze recipes to determine food, labor, and    overhead costs and to assign prices to various dishes.

· Uncommon ability to estimate food needs, place orders with  distributors, and schedule the delivery of fresh food and    supplies.

· Immense ability to plan for routine services and deliveries.

· Excellent interpersonal skills and ability to motivate staff to higher achievement.

· Great Problem solving ability to analyze issues, create plans of action and reach solutions.

· Knowledge of pertinent codes, policies, regulations and laws; food safety and handling procedures.

· Mastery of the use of the Internet.

Professional Experience

Assistant Food Service Manager , Tasty Hotels, Everett, Wa, 2003 – Present

  1. Direct food service workers and other personnel as assigned for the purpose of maximizing the efficiency of the work force and meeting shift requirements.
  2. Inventory food, condiments and supplies for the purpose of ensuring availability of items.
  3. Maintain food service equipment for the purpose of maintaining safe operating conditions.
  4. Respond to inquiries of customers, staff and the public for the purpose of providing information and direction regarding the type and cost of meals.
  5. Stock food, condiments and supplies for the purpose of maintaining adequate quantities and security of items.
  6. Train employees and evaluates job performance for the purpose of supporting them in the completion of their work activities.

Education And Professional Qualification

Certified Foodservice Management Professional (FMP(2002)

Bachelor of Arts – Culinary Arts, The College of New Jersey (2001).

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