Great Sample Resume

Head Chef Resume

When writing a Head 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 Head 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 Head Chef Resume example:

Mohamed Hargrove

2992 Sigley Road

Everest, KS 66424

(555)-555-5555

[email]

Job Objective A challenging position as Head Chef in your organization where I can use my gastronomic knowledge and skills.

Highlights of Qualifications:

  • Strong experience in eatery business and start-up kitchen
  • Huge knowledge of managing full service kitchen
  • Profound knowledge about deli eating trends and Mexican foods
  • Proficient in cost management and raw material procurement
  • Familiarity about recipe preparation for healthy cuisine
  • Skilled at food production, presentation, continuing quality, cost control and sanitation
  • Ability to work in teams & maintain amicable professional relations with fellow teammates
  • Ability to multi-task and carry on with work even at invariable interruptions

Professional Experience:

Head Chef

CaterMasters Inc, Everest, KS

August 2007 – Present

  • Monitored cooking procedures, cost, quality and inventory stocks.
  • Headed portion control and planned monthly kitchen budget, menus and recipes.
  • Tested samples of food ingredients deposited by purchase department.
  • Administered job procedures and food production standards to uphold desired quality and service of food items.
  • Formulated standard recipes for food items to assure apt portion control, retaining quality and taste.
  • Identified new methods of cooking to enhance taste of dishes.
  • Maintained constant touch with other kitchen staff members to keep updated with latest developments taking place in cooking and related equipments.

Head Chef

Doyon Tourism Services, Everest, KS

May 2004 – July 2007

  • Provided assistance with planning and development of menu.
  • Supervised performance of kitchen staff and trained them as needed.
  • Complied with food handling and safety standards as stated by City and State health department.
  • Analyzed and indentified changes in food preference of new and existing customers.
  • Identified correct pricing of dishes listed in menu after studying cost of ingredients, labor and overhead expenses.
  • Cooked food by setting up high standards for nutritional content, presentation and cooking methods.
  • Compared final outcome against established standards to measure results and made changes in production accordingly.

Education

Bachelor’s Degree in Culinary Arts

Zane State College, Zanesville, OH

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