Corporate Executive Chef Resume

When writing a Corporate Executive Chef Resume remember to include your relevant work history and skills according to the job you are applying for. Whether you're seeking an entry-level position or have been in your career for a few years, exposing your relevant achievements in your resume can allow you to stand out and get that job interview.

This resume example is a great representation of what a hiring manager is looking for in a Corporate Executive Chef Resume. Feel free to use this example for reference as you create your own resume or use this easy resume builder that will guide you through every step of your building your resume in just a few minutes.

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Here is the Corporate Executive Chef Resume example:

Jennifer Roman

815 Thorn Street

Story, WY 82842

(555)-555-5555

[email]

Job Objective Searching for employment as a Corporate Executive Chef and use my past expertise to better the organization as a whole.

Highlights of Qualifications:

Vast experience in administering kitchen operations
Sound knowledge of menu design and formulating recipes
Profound knowledge of creating new applications of food ingredients
Familiarity with all established food safety and hygiene standards
Wide knowledge of production, sanitation, food cost controls and presentation
Strong knowledge of kitchen and dishwashing procedures
Skilled at memorizing food recipes and food preparation instructions
Proficient in ingredients developing applications
Skilled at optimally using automatic food production procedures
Ability to designing cost effective menus and recipes
Ability to taste and sip food preparation at every stage

Professional Experience:

Corporate Executive Chef

Highgate Hotels, Story, WY

August 2007 – Present

Created new culinary preparation programs and techniques.
Formulated and implemented functional plans and procedures to assure keeping up with contractual obligations.
Provided assistance in practicing regional and corporate FLIKISD based programs.
Administered and utilized department based regional cooks for different projects.
Developed culinary newsletter and ensured its bimonthly distribution.
Provided necessary help in introducing new programs and programs.
Headed initiative for kitchen related purchase and maintaining relations with vendor.

Corporate Executive Chef

Morgans Hotel Group, Story, WY

May 2004 – July 2007

Formulated cooking prototypes for new concepts and products.
Performed with different food products to improve existing items.
Conducted regular sales calls and visits to prime client accounts.
Provided assistance in putting up food shows at national and regional level.
Interacted and worked with manufacturers and new product development teams.
Designed and conducted culinary specific training programs for staff working in marketing, sales and R&D department.
Participated in sessions and meetings pertaining with new product and service idea generation.

Education

Bachelor’s Degree in Culinary Arts

North Carolina A&T State University, Greensboro, NC