Indian Chef Resume

When writing a Indian 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 Indian 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 Indian Chef Resume example:

Cherie Searcy

2597 Old House Drive

Columbus, OH 43215

(555)-555-5555

[email]

Job Objective Seeking a position as an Indian Chef with your organization where I can fully use my competency in food preparation.

Highlights of Qualifications:

Substantial experience in preparing curries and working with tandoor in Indian restaurant
Deep knowledge of Indian food recipes, portion quantity, plating styles and standards
Profound knowledge of ingredients and spices used in Indian cooking
Strong familiarity about Indian culinary items, cooking methods and techniques
Proficient in Indian hospitality and sustainable practices followed in Indian cuisine
Ability to plan and develop menu with Indian food items and follow the same
Ability to display complete know-how of traditional cuisine from North India
Ability to prepare traditional tiffins prepared in South India

Professional Experience:

Indian Chef

Indian Restaurant, Columbus, OH

August 2007 – Present

Provided assistance to Senior Chef to attain budgeted food prices allocated by restaurants.
Participated actively in planning and developing menu for restaurant and special event’s catering.
Cooked different varieties of curries and dished from tandoor as listed in restaurant’s menu.
Ensured all dishes were cooked and plated keeping up with highest quality standards.
Complied with food specifications with respect to portion control.
Responded to food related complaints effectually.

Indian Chef

Taj Hotels, Columbus, OH

May 2004 – July 2007

Participated actively and provided useful input in menu design and food costing.
Reported Kitchen Manger about stern disciplinary concerns if any.
Ensured to handle minor issue occurring in kitchen immediately .
Supervised and directed performance standards of kitchen staff.
Performed at work keeping professionalism always and displayed desired professional attitude for other personnel in Kitchen.
Ensured to supervise food wastage and portion control.
Administered plating and quality check of all dishes prepared in kitchen.
Provided assistance for preparing stock purchase list as needed.

Education

Bachelor’s Degree in Hospitality Management

Stony Brook University, Stony Brook, NY