Chef Resume Sample

Chefs find numerous job opportunities in hotel and restaurant kitchens.  However, the number of job opportunities they can avail, largely depends on their  areas of expertise. Every hotel has its own area of specialization and therefore, it is important to target those scopes that are in alignment with your skills and knowledge. Responsibilities of chefs are not only restricted to preparing delicacies. They are also responsible for designing menu cards - giving clients a brief introduction to all dishes served in the hotel. The chef heads other professionals in the kitchen and is responsible for maintaining stocks in the kitchen and maintaining hotel decorum.
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James Williams

185, Homeland Villa

1689, Northern Avenue Street

Lansing MI 48378

Ph: 517 888 9999

E: williamjames@frontfocus.com

Objective: Seeking for employment scopes to utilize my knowledge and additional expertise in grill, roast and confectioneries preparation. In addition to this, a brief experience of 3 years with reputed organizations served to gain quality experience on different culinary activities that can be used for mutual benefit.

Skills:

• Efficient handling of different culinary tools and knives 
• Knowledge of different preservative measures required to store various cuisines
• Appreciated for handling a dinner setting of 150 guests with more than 25 dishes served
• Specialized in different grill and roast dishes along with preparing confectioneries            
• Primary knowledge of different dishes commonly served in hotels, along with beverages, cuisines and desserts

Professional Experience:

The Star Tower Hotel, Michigan
Designation: Chef
Duration: February 2014 - Present

Responsibilities:

• Working with 25 cooks and preparing all dishes that were served in the hotel
• Garnishing every sea food to give it a better taste and appearance
• Keeping records of all kitchen ingredients and other culinary tools and providing a report on the same to head cook
• Making new combination to prepare different and unique sweet dishes that earned high praises from customers

The Boulevard, Michigan
Designation: Chef
Duration: May 2013 - November 2013

Responsibilities:

• Assisted executive chef in all food preparation activities
• Prepared grilled dishes for 75 dining arrangements on a daily basis
• Coordinated with customers to derive feedback and reporting the same with other kitchen members
• Contributed in serving dishes promptly during peak hours

Educational Background:

University of Phoenix
Master's Degree in Culinary Arts
Passed: 2013

Training: 

Michigan Institute of Culinary
Certification Course in Grilled and Roast Dish preparation

Summer training in Confectioneries