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Chef Resume

Assistant Chef Resume Sample

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This resume is a sample for the post of Assistant head Chef. A Chef holds a very honorable and responsible position in our society. Every hotel/restaurant/dinning place, it’s sustenance, popularity and name directly depends upon the commitment and sincerity of the cook/chef. An Ass. Chef works under a Head Chef (Looking for Chef Resume Sample?) he makes sure that all the orders are prepared, assembled and served on the given scheduled. He often visits and meets the customer and company’s favorite clients. In short an Ass.Head Chef shares and helps with the duties of the Head Chef (Executive Chef Resume Sample). Below we have prepared a very comprehensive yet convincing resume for your guidance that should help you in building a good resume. Do add pictures and references of your previous experiences and clients for an additional effect.
Sous Chef Resume Sample
Chef de Partie Resume Sample

Assistant Chef Resume Sample

Name: XYZ
Mobil No: 000-0000-00
Email ID: ———————————-
Other Contact Information: —————-

Objective:

To utilize my talent and skills in a job that is related to my professional experiences. To pursue a career that will enhance my knowledge to whatever fields of work I may into.

Summary of Work Experience:

Assistant Head Chef

  • Prepared restaurant items such as Mediterranean and Arabic Food and also wraps, sandwiches, salads, pasta etc.
  • Some custom designed menus were also created for special and private clients.
  • Overall responsibility for daily operations in the kitchen
  • Liaising with purchasing companies for food orders
  • Maintaining or raising the profit margins on food
  • Producing menus and new dishes
  • Managing, training and recruiting a brigade of chefs.

Cook:

Café Arabia

  • Prepared restaurant items such as Mediterranean and Arabic Food and also wraps, sandwiches, salads, pasta etc.
  • Some custom designed menus were also created for special and private clients.
  • Managed all duties and trained to new employees.
  • Carry out duties of recording and order control.
  • Also prepared promotional and marketing materials.
  • Responsible for various other duties as assigned and as needed.
  • Organized constant cleaning of kitchen and dining room.

Waiter/F&D Staff:

Dhow Café/Dhow Palace Hotel

  • Assisting guests to their seats and taking order
  • Preparing food for buffet settings
  • Provides cleanliness and orderliness of the surroundings
  • Assist guest vehicle into proper parking area
  • Performs other related duties as assigned

Driver/Waiter/Cook:

Al Dafwa Restaurant Catering Services

Riyadh, K.S.A

  • Provide friendly, courteous, and helpful service to all the guest and co-workers.
  • Maintain Kitchen work areas and restaurant equipment and utensils in clean and orderly conditions
  • Performs kitchen helper duties to satisfaction of Food Service Manager
  • Maintains personal hygiene in keeping with applicable regulations and standards.
  • Provides coverage and support for co-workers as needed
  • Ability to maintain an established work and productivity pace.
  • Performs other related duties as assigned
  • Will communicate with the immediate supervisor about any problems that may arise
  • Prepare and cook food in large quantities; ability to supervise the work of others.

Assistant Supervisor:

MiniStop Convenient Store

Pasay Road, Makati City

  • Assisting in Management with coaching and developing teammates, implementing new procedures, and building the brand in the community.
  • Coordinating the delivery orders, ensuring complete guest satisfaction.
  • Acts as communication liaison to management teams regarding daily deliveries.
  • Assisting manager with ordering supplies, and maintaining par levels.
  • Ensures all storage areas used for delivery equipment are clean and orderly.
  • Ensures all teammates are in proper uniform.
  • Client tracking in database

Chef Helper/Cook    :

Arnevel’s Fastfood Catering Services

General Santos City

  • Responsibilities included: Setting up tables, plates and glasses for parties, cooking and serving at   two locations, prepping roast, sauce, meats, fish and vegetables.
  • Special skills gained: Gourmet cooking, healthy and nutritional cooking, cooking basic and convenience foods, preparing soups, sauces and stocks, meat cutting, and butchery.

References available upon request.

Personal Details:

Date of Birth                           00000

Status                                      Single

Religion                                  Roman Catholic

Nationality                            Filipino

VISA STATUS                            Employment Visa

Passport No.                            00000

Declaration:

I hereby certify that the above given information are true and accurate as to my best ability and knowledge.

Executive Chef Resume Sample

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This resume is a sample for the post of an Executive Chef. This is a higher level position. An Executive Chef or Chief Chef Resume arranges and maintains the flow of cooking the food and its delivery, the relationship and environment of the staff.His work is mostly behind a desk and not a stove. It is an Executive Chef’s responsibility to make all the facilities available for the chefs. Now how a resume must be build for this job? Below we have given an adequate sample of the Executive Chef. After your basic information do mention your expertise in the culinary field along with your ability of managing and handling the staff. Adding references/awards/credits from your previous experiences and keeping it up-to-date is going to add to the value of your resume.

Executive Chef Resume Sample

  • Head Chef Resume Sample
  • Chief Chef Resume Sample
  • Chef De Parties Resume Sample

Name:XYZ

Mobile    00000

Email Id:xxxx

1st address                         :             abc

2nd address                       :             abc

Date of birth                      :            0000

Marital status                    :             Married

Number of children         :               4

Objectives:

Chef Executive, food operation

Studies:

St. Anthony School

Jbeil, Lebanon 1988.

Advisor: Dr. Alitoine Saab

Languages: Read Write Speak Comprehension
Arabic Mother tongue Mother tongue Mother tongue Mother tongue
French Good Fair Fair Good
English Very good Good Good Very good

 Side experience:

  • -Menu suggested.
  • -Purchasing.
  • -Cost control.
  • -Fiche technique
  • -Storage management.
  • -Operation management.
  • -H.R. management.
  • -Hack & Hygiene Instructions
  • -functional Training
  • -Computer Skills full knowledge’

Professional experience:

 Head Chef Executive :     Special Group, UK.

Chef Executive:                  Al-KhaleejPalace Group Hotel, Dubai

Head Chef Executive:    Castello Restaurant, Dubai, UAE.

 Chef Executive:               EL- hokair group. Hotels Division in (london)

Executive chef :                L’express fransabank (catering)

Beirut multi regions (kitchen. fusion & gastronomy)

Executive chef  :           Sultan Restaurants, A**** Moscow, Russia (Shablovski Metro)

Pre-Opening executive chef:  KanzObhur Resort, Jeddah, (kitchen. International)

Head Chef: Sunny Land hotel & resort  Zahleh, Lebanon 1995 -1999.

Chef de partie: Century Park Hotel  Kaslik, Lebanon 1994 – 1995.

Chef de partie :Port Emilio, Kaslik, Lebanon 1992 – 1994.

½ Chef de partie :The Chase, Zouk, Lebanon 1991-1992 (kitchen. International) Commis kitchen

Maameltein, Lebanon 1989 – 1991   Casino du uk.

Chef Resume Sample

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This resume is a sample for the post of  Chef. A  Chef or Master Chef/Chief Chef/Quality Chef/Bar B Q Chef/Party Chef/County Chef/Thai Food Chef/Chines food chef/Chef De Partie and Executive chef  does not cook to put it into a nutshell, but like a mentor he makes other chefs cook all the time. He orders, arranges and maintains the flow of cooking the food and its delivery. He monitors the quality of the food, cooked at right speed, right time and delivered on the right table. It is s Chief Chef’s responsibility to present the order at the table to the customer’s satisfaction. In five star hotels customers wish to have a dish cooked by a particular Chef.  Your resume must prescribe your sufficient experience in the culinary field along with your quality of managing and handling the staff. Down is the sample of such a resume, customize it with your specifications and add some images/references along.

PERSONAL AND PAYROLL DETAILS:

PASSPORT DETAILS    0000

PRESENT SALARY        ( PETROL & MOBILE allowances )

BENEFITS Accom:         AED 60,000 yearly, Flights: AED 10000 yearly, Family medical + Insurance,

NOTICE                            Immediately Available, NOC available as well.

EDUCATION:

MBA in Hotel Management from IIBMS

BSC in Hotel Management from IHM

Passed A.I.S.S.C.E.  ( Class 12)

Food Safety

HACCP awareness & Internal Audit

Applied For: Master Chef/Chief Chef/Quality Chef/Bar B Q Chef/Party Chef/County Chef/Thai Food Chef/Chines food chef/Chef De Partie.

CAREER OBJECTIVES:

A reliable, trustworthy and flexible individual who has the relevant culinary experience and qualifications along with a comprehensive understanding of the food manufacturing industry, and of what drives sophisticated contemporary dining. With extensive cooking, management and menu planning & development knowledge, and is more than able to abide by all legal requirements, food hygiene regulations and food safety laws along with a ‘can do’ attitude looking for a suitable position with a company that rewards hard work and offers the opportunity of a progressive career. I can work as Master Chef/Chief Chef/Quality Chef/Bar B Q Chef/Party Chef/County Chef/Thai Food Chef/Chines food chef/Chef De Partie.

 

SKILLS AND EXPERTISE:

Modern European cuisine, International cuisine, Mediterranean, Tapas, Fine Dine, Casual Dine, Gastro Pub, Airlines Catering, Central kitchen & Multi site operation, Steak house, Seafood, Retail, Hotels, restaurants, Volume catering,  Basic Indian, Arabic, Asian cuisine, VIP Service, Food –Wine pairing, Operational budget of food cost, labor and overheads. Menu planning, engineering, Food cost, Roasters, P&L, Ms-Office, Internet, F&B software, HACCP, COSSH,FIRST AID, Kitchen administration and Pre opening set up, Negotiation with suppliers, Staff Motivation, Team Building, Appraisal & Promotion, Staff training, SOP & LSOP, Purchase of equipments. Leading a team of more than 200.

ASSIGNMENTS SO FAR:

CHINES & SOUS CHEF IN F.M.C. unit of YOSH HOSPITALITY, ABU DHABI, UAE

Actively participate in the ongoing development and preparation of Events, Functions and general operation of  kitchen including European, Arabic, and Indian food, ensuring the consistent delivery of the Company’s core values and operational standards, and overseeing the health, safety and security of diners and employees. Ensure all Operational Standards and internal policies relating to the Kitchen are maintained. Strive to continually improve food preparations, presentations and menu selections in all culinary areas .Maintain careful control over costs in all areas of the Kitchen department. Review food cost analysis on a regular basis to ensure in line with budget and forecast and achieve general expense and productivity targets. Participate in the preparation of annual Kitchen departmental budgets and capital expenditure. Develop, implement and continually improve product and presentation standards for all areas of the Kitchen. Approve all food menus, supporting creative input and suggestions from all culinary team members.

 HEAD CHEF IN SAUDI AIRLINES CATERING COMPANY, JEDDAH, SAUDI ARABIA

Planning menus for Saudi Airlines as per sector (DOMESTIC RIYADH, DOMESTIC OTHERS, MIDDLE-EAST & Africa, EUROPE AND USA, LOS ANGLES, FAR EAST, NEAR EAST, CARGO, VIP, INDIA, and DUBAI & RETURN).

SPECIAL menu planning for HAJJ, UMRAH and Special Meals (Diabetic/Low sodium/Vegan, Vegetarian/Seafood/Indian etc). Follow the Saudi Airlines Meal Policy and determine number and type (Bulk/Individual) of services to be offered according to the duration of flights and proportion of selection of starters/main courses to load on each sector, emphasizing on First Class, Horizon Class, Economy Class, Crew, and Pilot & Co-pilot. Monitor food preparation methods, portion sizes, and garnishing and presentation of food and Beverage to ensure that food is prepared and presented according to CPS. Establish standards of food presentation for Saudi Airlines and other airlines. Investigate and resolve complaints regarding food quality and presentation. Lead a team of more than 200 kitchen team members.

EXECUTIVE CHEF IN AQAR INTERNATIONAL, KUWAIT CITY, KUWAIT (Thai Chef)

Oversee the production of all the brands & the central kitchen .Pre-opening of more than 7 outlets. To combine innovative, creative ideas & kitchen capability in developing products with commercial understanding of what will be profitable to the business and the customer. Design products according to market segments and various internal brands of the company. To lead a team of chefs and technicians to execute products accurately and with consistency. Create and develop products targeted to a range of price points, restaurants, and cooked or chilled pre-packaged food in line with current and future food trends and translate them to exciting and appealing menu and food offers. Recipes, Presentation, Menu engineering and pricing of existing and new products. Writes recipes and procedures for new products or reformulate current products. Contribute to sales growth through product selection, execution, pricing and creative development.

EXECUTIVE CHEF IN CLARKS HOTEL,5 * VARANASI,INDIA

5 * Hotel with 105 rooms + 63 Suites, 7 Banquets, 3 Restaurants, Poolside, Bar, Room Service. Started as Sous Chef. Promoted till Executive Chef. Work closely with the G.M, F&B Manager and other Director of operations to fulfill all its operational goals and expansion of kitchen and restaurants. Implementation of S.O.Ps and strictly monitor it through the team members. Finding suppliers of F&B, negotiating and finalizing contract. MENU PLANNING for ADDR, Specialty restaurant, Bar and Room service. Interview and selection of Kitchen staffs. Preparing Training Calendar and initiate the training programs for the chefs. Streamline the coordination of kitchen with Stores, F&B Service and other related departments with the kitchen. Fully answerable for Operational Kitchen budget, Food cost, Kitchen related non food cost & overhead cost, Staffing. Directing the Executive Sous chef and Sous chefs for the operation. Food Safety & OH&S. To ensure that HACCP & ISO 22000 standards are fully maintained. Kept banquet food costs at 26% in Hotels .Maintained restaurant food costs at 29%.Controlled banquet labor costs at 4.5%, Leveled restaurant labor costs at 17%

SENIOR CHEF DE PARTIE IN HILTON GREEN PARK, LONDON, UNITED KINGDOM

Worked in A La Carte, Fine Dining, Banquets, Room Service, and Pub.  Started as Commi. Manage sections within the kitchen with the assistance of a Demi Chef de Partie and Commi Chef. Ensure that dishes are prepared and cooked according to the specific restaurant standards. Managing the development and supervision of the Commi Chefs on the section, ensuring they are fully trained and understand their duties. Ensure that stock is rotated and controlled within the specific section of the kitchen. Ensure the cleaning schedule is adhered to and that cleaning tasks are delegated as appropriate. Ensure full understanding of the functional administration of the restaurant. Maintain a detailed Knowledge of the full menu and be able to explain dish descriptions. Ensure compliance with legal requirements .Ensure all policies, procedures, standards and guidelines are carefully adhered to. Trouble shooting for problems when required.

COLLEGE INTERNSHIP AND APPRENTICESHIP

6 Months College Internship In Radisson     2001  India.

9 Months Apprenticeship in ESS, Compass. 2003  Iraq.

REFERENCES: To be provided on upon request.

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Commies II Chef Resume Sample

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A Commis Chef is not a completely skilled chef nor a beginner. He works under Chef de Partie (looking for Chef de Partie Resume Sample?). He may help or assist in planning and directing how the food is presented on the plate, keeping the kitchen staff in order, training new chefs etc. He plans the work schedule and makes other chefs cook all the time. Their jobs description may also vary according to the demand/requirement of the organization/company. Your resume must prescribe your sufficient experience in the culinary field along with your quality of managing the staff. Down is the sample of such a resume, customize it with your specifications and add some images/references along.

Name: XYZ

Address:

Contact number: 0000

E-mail:xxx

Birthday: 0000

Sex: Female

Civil Status: Married

Nationality: Filipino

Religion: Catholic

Language: English, Filipino & Cebuano

Skills:

Internet Savvy, Computer Literate, English Proficient, Excellent Call Handling Skills, Strong Customer Service Skills, Dynamic, Highly Motivated, Goal Achiever.

 Objective:

I am seeking a position in your company where I can utilize my Customer Service skills, the duties of a Food and Beverage Attendant and Commis Chef while driving overall success & profitability.

 Summary of Qualifications:

  • A 5 year experience relating to customer service handling
  • Excellent knowledge of modern office practices & procedures
  • Exceptional ability to enter data accurately & efficiently into appropriate data system
  • Immense ability to establish & maintain effective working relationships with those contacted in the course of work
  • Knowledgeable with the duties and responsibilities of a Commis Chef.

 Vocational Attainment:

 Food & Beverage Services

July 2013 – September 2013

Department of Manpower Development & Placement

  1. Ramos St. Cebu City.

 Culinary Arts in Commercial Cooking

September 2008 – December 2008

Department of Manpower Development & Placement

  1. Ramos St. Cebu City.

 Educational Attainment:

College Level

2003-2005

B.S Office Administration

Cebu Institute of Technology

  1. Bacalso Ave. Cebu City.

 Secondary

1999-2003      High School   Cebu Distance Learning Institute  Lahug, Cebu City.

Primary

1992-1999 Elementary- 1st yr. High School Colegio De la Immaculada Concepcion Gorordo Ave. Cebu City.

Work Experience:

 Commies II  

Eatopia (Salam Hospitality) Doha, Qatar.

Duties and Responsibilities:

  • Relief chef
  • Assists all the other chefs in the kitchen
  • Assigned to perform any cooking task
  • Serve as an intermediary between chef
  • Prepares ingredients for different dishes
  • Knowledgeable in many areas of the culinary arts.

Commies III (September 2010 – May 2014)

Food to Go Inc.

Tisa, Labangon Cebu City.

Duties and Responsibilities:

  • Cooks and prepares food
  • Takes and delivers customers’ orders
  • Handles food to be served to the customers
  • Handles patrons at counters or buffet tables
  • Stocks refrigerators and salad bars
  • Keeps records of the amount of food used
  • Receives payment for sold food items

  Commis II & Customer Service Representative.

Duties and Responsibilities:

  • Interacts with a company’s customers to provide them with information to address inquiries regarding products and services.
  • Deals with and help resolve any customer complaints.
  • Gathers information via a telephone call

Outbound Agent/Marketing Staff:

Duties and Responsibilities:

  • Updates the company website to recommend ideas for possible initiatives, such as company mottos or themes to be used in advertising.
  • Does research, analyzing fads and shifts in the industry.
  • Promotes the company through email blasts, sent either to a pre-selected mailing list or members of the media.

Food & Beverage Attendant 

Above and Beyond Décor & Café

Lawa-an Talisay, Cebu City

Duties and Responsibilities:

  • Provides efficient, prompt, trouble-free and courteous service by bussing, serving and.
  • Setting tables.
  • Accurately records, pre-checks and picks up all food and beverage orders.
  • Serves guests their food and beverage promptly and courteously.
  • Sets tables as needed prior to guest arrival.
  • Ensures that the working area and station are stocked with “mise-en-place” and kept.
  • Clean and tidy at all times.
  • Ensures the smooth running of the assigned station at all times.
  • Maintains a thorough working knowledge of food and beverage menus, to be able to.
  • Advise guests on selection and promote additional sales accordingly.
  • Promotes additional sales by taking opportunities to up-sell, in manner that is.
  • Professional and courteous.
  • Is familiar with all equipment relating to the Restaurant.
  • Makes clear orders to kitchen production and bar regarding beverages, registers.
  • Confers with the Restaurant Supervisor concerning set-ups and last minute changes.

Character Reference:

Can be furnished on demand.

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Sous Chef Resume Sample

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This resume is a sample for the post of Sous Chef. A Sous Chef is similar to an under-chef or an assistant chef (Chef de Parties). He plans and directs how the food is presented on the plate, keeps the kitchen staff in order, trains new chefs and maintain the quality of the food presented. He plans the work schedule and makes other chefs cook all the time. He monitors the quality of the food, cooked at right speed, right time and delivered on the right table. It is s Sous Chef’s responsibility to present the order at the table to the customer’s satisfaction. In five star hotels customers wish to have a dish cooked by a particular Chef.  Your resume must prescribe your sufficient experience in the culinary field along with your quality of managing the staff. Down is the sample of such a resume, customize it with your specifications and add some images/references along.

Name: XYZ

Canada.

Tel: 000000

Mobile: 00000

Email ID: xxxx

OBJECTIVE;

To seek placement with an organization in order to utilize my skills, expertise and experience in culinary for the growth and prosperity of the organization to the optimum level as well as facilitate my career and professional experience.

Desired Position: “Sous Chef”

Work Experience:

Sous Chef (present)

  • Responsible for ordering all stock in kitchen.
  • In charge in monthly inventory.
  • Monitoring all the items in chiller, dry store, frozen products.
  • Report to executive chef all the function of operation.
  • Do the briefing in daily basis in order for implementation of the restaurant.
  • In-charge in the absent of executive chef.
  • Do training to the co-staff regarding basic food safety.

Sous Chef (July 2011 to December 2013)

  • Over all in charge in the kitchen function.
  • Make all instruction preparation for the team in the kitchen to make sure that all necessary arrangements for the events or seminar within the day must prepare ahead
  • Implementing the sanitation in all area in the kitchen but as well in the whole Café Arabia
  • Do the training to staff regarding the basic food safety procedure.
  • To make sure the operation and the standard procedure will be done on proper ways..

Asst.Line Cook (2008-2009)

  • In Charge in the buffet section.
  • Did actual cooking in front of the guest.
  • Maintain the orderliness of the assigned area.
  • Prepare the time temperature log management

Major Accomplishment:  Able to cope up with time constraint, and serve international cuisine that satisfies the guest aboard.

Chef de Partie(2001-2008)

  • Does the supervision of the kitchen/food requirements.
  • Manage the cleanliness and orderliness of the whole area.
  • Suggest Recommendations on how to increase restaurant’s revenue.
  • Prepares the purchase requisition of the food ingredients.
  • Make sure the quality and the standard of the dish will be implement

Major Accomplishment:  Able to manage the assigns responsibility with due diligence.

McDonalds Corporation

Production Manager (1998-2000)

  • Responsible for the cleanliness and operational competency of the store.
  • Responsible for the orderliness of the food preparation.
  • Responsible for the time keeping of the co-staff.
  • Able to deal with multi-cultural/language environment with respect and cordiality.
  • Responsible of maintaining the stock, wasted item, and time management.
  • Head of station and controlling the quantity of cook stock in the warming machine.

Major Accomplishment:  Able to develop a more profound meaning of CUSTOMER SERVICE that is CONSISTENT delivery of superior service to the customer.

Assistant Sushi Chef (1997-1998)

  • Responsible for cooking the food being ordered to customer’s table
  • Responsible for the task of cleaning the kitchen area.
  • Responsible for dispatching the food.
  • Coordinate with the head Cook.

Major Accomplishment:  Able to develop the inner desire of being into food and beverages profession/service and as well came into realization that food service is an ART which shold and must be done masterfully for the SATISFACTION of the customers.

Kitchen Manager (1996-1997)

  • Responsible for cutting vegetables.
  • Responsible for cleanliness.
  • Responsible for the daily routine of segregating expired and un expired products.
  • Do the mice en place

Major Accomplishment:  Able to develop the ability to follow and adhere to company’s rules and regulation;

SEMINAR/TRAINING

  • Norwegian Cruise Public Health training program 2009 at Norwegian Cruise (U.S.A)
  • Marine Evacuation System – 2009 at Norwegian Cruise (U.S.A)
  • Basic First Aid Refresher – 2009 at Norwegian Cruise (U.S.A)
  • Crowd Management – 2008 at Norwegian Cruise (U.S.A)
  • Crew safety and Security Awareness training – 2008 at Norwegian Cruise (U.S.A)
  • Drug Lecture Conducted onboard – 2008 at Norwegian Cruise (U.S.A)
  • Basic Safety Training on Fire Prevention and Fire Fighting – 2009 at the Maritime training center of the Philippines.

EDUCATION:

TERTIARY: International Computer Driving Licence (Aug. 5 to Nov. 15 2014)

Filipino Association Computer Excellence (Abu Dhabi)

Bachelor of Science in Marine Engineering (Year 1993-1996)

Philippine Maritime Institute   Manila, Philippines

REFERENCES:

VuanghSant (Norwegian Cruise Line – Jade)

Executive Chef

JavyBarraca (St. Regis Hotel – Abu Dhabi)

Aida Mansour (Café Arabia – Abu Dhabi)

PERSONAL INFORMATION

Date of Birth   :           00000

Birth of place  :           abc

Citizenship      :           abc

Civil Status     :           Married

I hereby certify that all the above information is true and correct with the best of knowledge and belief.

Corporate Chef Resume Sample

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Below resume is a sample for the post of Corporate Chef. A Corporate Chef  or Sous Chef is a highly paid specialist in the culinary field. His job is more on the management side like chef de partie. Mostly their specialty lies in creating variation in food and fashioning new dishes, developing new and easy production techniques and researching. They oversee the food and beverages operations for the company. Their jobs description may also vary according to the demand/requirement of the organization/company.

Your resume must be build very carefully as it is your first introduction with the employer/company. It must highlight those qualities that are demanded by the employer. A good resume always stress over those points that are demanded. Below we have made a sample of such a resume. It should help in building a convincing and impressive resume

Name: XYZ

Sharjah, U.A.E.

Mobile   000
Email: xxxxx

Applied For: Corporate Chef/Food Chef/Master Chef/Executive Chef

SUMMARY:

A Chef with proven ability in supervising and training new employees. Efficiently handled inventory control to ensure waste and theft is reduced and enforcement of safety procedures. Have a solid understanding and the ability to plan and assign duties according to work schedules. And I’m currently looking for a suitable position with a company that wants to recruit talented and enthusiastic individuals.

CAREER OBJECTIVE:

Positive and self-motivated Chef who seeks challenging fast paced kitchen with an emphasis on quality food.

EMPLOYMENT HISTORY:

  • Position: Corporate Chef

May 2011-2013

Fudo Restaurant U.A.E.

Responsibilities:

  • Hire, train, and supervise the staff.
  • Plan menus according to the popularity of various dishes
  • Scheduled the work of chefs, cooks, and other kitchen employees
  • Maintained the standards of the quality to ensure that cost of food remain economical.
  • Kept an eye on the stock level and ordered appropriately.
  • Ensured that high standard of cleanliness was maintained throughout the kitchen areas at all times.
  • Established controls to minimize food and supply waste and theft.
  • Position: Chef & Manager

January 2007 – 2011

Dan Frank Catering Co.

  • Position: Chef

November 2004-2007

Liwan Restaurant (Dubai Free Zone Food court)

  • Position: Chef

December 2001 – December 2003

Dubai Palms Hotel – UAE

  • Position: Chef

October 1999 – December 2001

Beta Ria Restaurant U.A.E.

  • Position: Corporate Chef

Liwa Desert Challenge, Movie Kingdom U.A.E, Movie Dubai Flamingo

EDUCATIONAL BACKGROUND

  • Kuwait High School      1985-1989
  • Syria High School         1993-1997

PERSONAL INFORMATION

Birthplace:                 Kuwait

Birthdate:                   0000

Nationality:                Syrian

Status:                         Married

Religion:                       Muslim

Visa Status:                  Residence Visa

  • With U.A.E. Driving License.

SKILLS

  • Excellent people skill and the ability to manage and supervise staff under busy condition.
  • Experience in different kinds of Hot and Cold foods in Italian, European, Arabic, Chinese and Indian Cuisines.
  • Experience in preparing Buffet and Catering services.
  • Hard- working and honest employee who like to work in full enthusiasm and willingness to learn and accept responsibilities in what may live ahead.

REFERENCES – Available on request.

Assistant Chef Resume Sample

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This resume is a sample for the post of Assistant Chef/sous Chef. An Assistant Chef prime duty is to plan and direct how the food is presented on the plate, keep the kitchen staff in order, train new chefs like a Commies Chef. He plans the work schedule and makes other chefs cook all the time. He monitors the quality of the food, cooked at right speed, right time and delivered on the right table. It is s Sous Chef’s responsibility to present the order at the table to the customer’s satisfaction. In five star hotels customers wish to have a dish cooked by a particular Chef.  Your resume must prescribe your sufficient experience in the culinary field along with your quality of managing the staff. Down is the sample of such a resume, customize it with your specifications and add some images/references along.

Name: XYZ

Pakistani.

Mobil: 0000

Email: xxxxx

ProfessionalObjective To be bright, talented successful track record of impressing customers with delicious meals and creative decorative food displays.
  • Undertake menu planning in consultation with the Chef.
  • Oversee and participate in the preparation and cooking and serving of meal with specified menu.

Determine PERSONAL INFORMATION

  • Father’s Name                                      xyz
  • Date of Birth                                         000
  • Marital                                                   Status Single
  • Nationality                                             Pakistani
  • Religion                                                  Islam
  • Passport #                                             0000
  • Visa status                                             Visit

EDUCATIONAL QUALIFICATION

  • Diploma in Food Preparation and culinary Arts, Level 2
  • Advanced Diploma in Culinary Arts from COTHM College Lahore 2013
  • Intermediate from Punjab Board in 2010

SPECIAL TRAINING

  • Conflict Management from kinges Foundation
  • Career Management from Hashoo Foundation
  • HACCAP from Hashoo Foundation

 EXPERIENCE:

  • Pearl Continental Hotel , Lahore

Commies 1 in Marco polo kitchen for 1 year (From Dec 2011 to Dec 2012)

  • Pearl Continental Hotel , Rawalpindi

Commies 1 in Main kitchen for 6 months (From Jan2012 to June 2013)

  • Taco Al Paso ( A Mexican Blend ) Restaurant , Islamabad

Worked as a Chef for 4 months (From Jul 2013 to Sep 2013)

  • Bar.B.Q Restaurant , Rahim yar Khan

Working as a Chef in Main Kitchen (Form Oct 2013 to 2015-03-05 )

Areas of experience are:

  1. Pakistani Cuisine
  2. Japanese Cuisine
  3. Continental Cuisine

Reference: Will be given on demand

Chief/Head Chef Resume Sample

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This resume is a sample for the post of Chief Chef. A Chief Chef or Executive Chef or Chef  de Partie does not cook to put it into a nutshell, but like a mentor he makes other chefs cook all the time. He orders, arranges and maintains the flow of cooking the food and its delivery. He monitors the quality of the food, cooked at right speed, right time and delivered on the right table. It is s Chief Chef’s responsibility to present the order at the table to the customer’s satisfaction. In five star hotels customers wish to have a dish cooked by a particular Chef.  Your resume must prescribe your sufficient experience in the culinary field along with your quality of managing and handling the staff. Down is the sample of such a resume, customize it with your specifications and add some images/references along.

Name: XYZ

Canada.

Tel: 0000

Mobile: 000

Email ID: xxxx

OBJECTIVE:

To seek placement with an organization in order to utilize my skills, expertise and experience in culinary for the growth and prosperity of the organization to the optimum level as well as facilitate my career and professional experience.

Desired Position: “Chief /Head Chef”

Work Experience:

Sous Chef (present)

  • Responsible for ordering all stock in kitchen.
  • In charge in monthly inventory.
  • Monitoring all the items in chiller, dry store, frozen products.
  • Report to executive chef all the function of operation.
  • Do the briefing in daily basis in order for implementation of the restaurant.
  • In-charge in the absent of executive chef.
  • Do training to the co-staff regarding basic food safety.

Head Chef (July 2010 to December 2012)

  • Over all in charge in the kitchen function.
  • Make all instruction preparation for the team in the kitchen to make sure that all necessary arrangements for the events or seminar within the day must prepare ahead
  • Implementing the sanitation in all area in the kitchen but as well in the whole Café Arabia
  • Do the training to staff regarding the basic food safety procedure.
  • To make sure the operation and the standard procedure will be done on proper ways..

Assistant Torment (2009-2010)

  • Know how to complete function of A.M kitchen operation with speed and accuracy.
  • Able to follow specifications instructed by the Chef
  • Ability to focus on accuracy, orderliness and presentation.
  • Able to run the outlet in good operation.
  • Responsible in ordering stock and maintaining the outlet in good condition.
  • Major Accomplishment: Learn to understand the line work, which is to have the ability to focus on accuracy, presentation, cleanliness, and timing is a must.

Line Cook (2008-2009)

  • In Charge in the buffet section.
  • Did actual cooking in front of the guest.
  • Maintain the orderliness of the assigned area.
  • Prepare the time temperature log management

Major Accomplishment:  Able to cope up with time constraint, and serve international cuisine that satisfies the guest aboard.

Chef de Partie(2001-2008)

  • Does the supervision of the kitchen/food requirements.
  • Manage the cleanliness and orderliness of the whole area.
  • Suggest Recommendations on how to increase restaurant’s revenue.
  • Prepares the purchase requisition of the food ingredients.
  • Make sure the quality and the standard of the dish will be implement

Major Accomplishment:  Able to manage the assigns responsibility with due diligence.

McDonalds Corporation

Production Caller (1998-2000)

  • Responsible for the cleanliness and operational competency of the store.
  • Responsible for the orderliness of the food preparation.
  • Responsible for the time keeping of the co-staff.
  • Able to deal with multi-cultural/language environment with respect and cordiality.
  • Responsible of maintaining the stock, wasted item, and time management.
  • Head of station and controlling the quantity of cook stock in the warming machine.

Major Accomplishment:  Able to develop a more profound meaning of CUSTOMER SERVICE that is CONSISTENT delivery of superior service to the customer.

Assistant Sushi Chef (1997-1998)

  • Responsible for cooking the food being ordered to customer’s table
  • Responsible for the task of cleaning the kitchen area.
  • Responsible for dispatching the food.
  • Coordinate with the head Cook.

Major Accomplishment:  Able to develop the inner desire of being into food and beverages profession/service and as well came into realization that food service is an ART which hold and must be done masterfully for the SATISFACTION of the customers.

Kitchen Helper-Cook (1996-1997)

  • Responsible for cutting vegetables.
  • Responsible for cleanliness.
  • Responsible for the daily routine of segregating expired and un expired products.
  • Do the mice en place

Major Accomplishment:  Able to develop the ability to follow and adhere to company’s rules and regulation;

SEMINAR/TRAINING

  • Staff’s Quality Service – in 1998 at McDonalds Corporation (Kuwait)
  • Management Trainee Program – in 1998 at McDonalds Corporation (Kuwait)
  • Safety of Life at Sea (SOLAS) – in 19966 at Maritime institute (Philippines)
  • Norwegian Cruise Public Health training program 2009 at Norwegian Cruise (U.S.A)
  • Marine Evacuation System – 2009 at Norwegian Cruise (U.S.A)
  • Basic First Aid Refresher – 2009 at Norwegian Cruise (U.S.A)
  • Crowd Management – 2008 at Norwegian Cruise (U.S.A)
  • Crew safety and Security Awareness training – 2008 at Norwegian Cruise (U.S.A)
  • Drug Lecture Conducted onboard – 2008 at Norwegian Cruise (U.S.A)
  • Basic Safety Training on Fire Prevention and Fire Fighting – 2009 at the Maritime training center of the Philippines.

EDUCATION:

TERTIARY: International Computer Driving Licence (Aug. 5 to Nov. 15 2014)

Filipino Association Computer Excellence (Abu Dhabi)

Bachelor of Science in Marine Engineering (Year 1993-1996)

Philippine Maritime Institute   Manila, Philippines

REFERENCES:

VuanghSant (Norwegian Cruise Line – Jade)

Executive Chef

JavyBarraca (St. Regis Hotel – Abu Dhabi)

Aida Mansour (Café Arabia – Abu Dhabi)

PERSONAL INFORMATION

Date of Birth   :           July 11, 1980

Birth of place  :           San Antonio, Oton Iloilo City, Philippines

Citizenship      :           Filipino

Civil Status     :           Married

I hereby certify that all the above information is true and correct with the best of knowledge and belief.

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