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This resume is a sample for the post of executive chef/ master chef/ chef cum supervisor. An executive chef/ master chef/ chef cum supervisor has multiple responsibilities on his part. The employer would want to hire a versatile person who can not only supervise the kitchen but can also cater to and operate under different favorable and unfavorable environments. For this post, your resume must be strong. It must be built in such a manner that it highlights your strengths. It must prescribe your sufficient experience in the culinary field along with your quality of supervising the staff. Down is the sample of such a resume, customize it with your specifications and add some images/references along.


Executive Chef/Master Chef/Chef Cum Supervisor Resume Sample


Name: XYZChef Resume Sample

Mobile: 000000000

Nationality: Egyptian

Date of Birth: 000000

License: UAE license Driving

E-mail:

Profile:

I am professional catering food and beverages professional with Cookery over 20 years of experience in catering, Restaurants in UK, KSA, Istanbul & Thailand food processing, and continental, Arabic, Lebanese, Italian, &

(UAE KHALEEJI BADWIAN BREAKFAST, LAUNCH & FWALLA DINNER)   (JAPANESE SUSHI) with healthy food steamed & grilled cuisines. Introducing a new product from Thailand.  Throughout my career, I have gained the following qualities, sales with coast control and How to manage the Human Element Fast-Food restaurants, Lounges, and al Card.

  • A fully qualified to manage the kitchen – galley.
  • Self-motivated and can work under pressure with minimum supervision.
  • Excellent interpersonal and communication skills.
  • Ability to work in multicultural working environments.
  • Staff training and sharing good practice.
  • The computer is literate with sound knowledge of Windows Operating Systems.
  • Providing quality customer services that cater to their needs and demands.

Description:

Solid track record of success in previous assignments demonstrating upward career tracking Strong communication skills.

Strong leadership skills.

Culinary school backgrounds are a plus.

Ability to speak and understand fast.

Able to work ten-hour-plus shifts plus the ability to stand, sit or walk for extended periods of time.

Able to grasp, lift and/or carry up to 50 lbs as needed.

Finger/hand dexterity to operate kitchen machinery, knives, etc

Able to withstand changes in temperature, occasional smoke, steam, and heat and work in a confined area.

Possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature, and presentation and preparation.

 Educational History:

Higher Diploma Degree in Hotel Management & Tourism specializing in catering & F&B

2011 – 2014 qualified for another bachelor’s degree at Madison Hills University California (USA).

  • Certificate of the Egyptian workforce after the test I cook excellent foods

Training / Seminars Attended:

COMPANY                               COURSES

Al Alameed Center                F & B Services Catering

Al Alameed Center                First Aid

Food Control Authority      (Food Hygiene) Essential Food Safety

Al Alameed Center               Organizational Structure of F & B Management

Al Alameed Center                Management of Human Element in F & B

Al Alameed Center                Management Menus of F & B

Al Alameed Center                Effective Leadership in the Dept. of F & B

First food services co.         Food Safety (Food Hygiene)    

Chemical Sanitizers. Safety & Security

Al Yassat Trading Co.           Food Safety (Food Hygiene) Fire fighting

Chemical Sanitizers. Safety & Security

Al-Habtor Catering.              Food Safety (Food Hygiene) Fire fighting

Snacks Food catering         (Hazard Analysis and Critical Control Point)

Dubai Food Control Authority (Food Hygiene) Essential Food Safety

Employment History:

ALMADANY GROUP OF COMPANES

Chain of Alborzh Restaurants Head Chef

With menu and sub-menu management

FOOD 2 Executive Chefs                                            

Under management worked well and was an excellent incentive for production in the Dubai market specifically,

Multiple ads on the nature of my production in f & B on the live broadcast Dubai Channel,

Nor Dubai, Sharjah Channel, BBC Channel, MDTV Channel, UAE FM Radio ads, UAE newspapers and magazines of Camel milk, camel meat, and meat products, including cold cuts. Fajitas, salami, hotdogs and murtadella.

August 2009-OCT. 2011

Snacks food catering  Executive Chef                                                 

Preparing various types of daily save in dish.

Recipes and food cost control menu.

Market list and Purchases.

Managing the staff on daily basis.

 September 2007-2012

Sugar Cane Paradise_ Restaurant owner executive chef

  • Managing the staff on daily basis.
  • Providing training and staff induction.
  • Ordering all food and ingredients needed.
  • Organizing the weekly Rota and staff holidays.
  • Managing the monthly budget and staff payroll.
  • Hosting banquets during National Days and company functions.
  • Introducing a new product from Thailand (Rotti) Pies.
  • Preparing various types of juices, and sandwiches.

August 2009-August 2012

El Habtour Vallitrans Catering Supervisor                     

  • Managed the staff of five fully operational various types of kitchens on daily basis.
  • Provided training and staff induction.
  • Ordered all food and ingredients needed from suppliers.
  • Organized the weekly Rota and staff holidays.
  • Managed the monthly budget and staff payroll.
  • Supervised banquets that catered to Universities and company functions.

January 2006 –August 2009

Jul Hotel    Saus Chef                        

Managed the staff of five fully operational restaurants on daily basis.

  • Provided training and staff induction.
  • Ordered all food and ingredients needed from suppliers.
  • Organized the weekly Rota and staff holidays.
  • Managed the monthly budget and staff payroll.
  • Provided quality customer service.

December 2003 –December 2005

Galleria Corner Café Italian Bistro Chef de partie     

  • Managed the staff on daily basis.
  • Serviced over 120 covers a shift.
  • Provided training and staff induction.
  • Organized the weekly Rota and staff holidays.

December  2001 –November 2003

First Food services (Burger King) Supervisor to Assistant Manager  

Managed the staff on daily basis.

  • Provided training and staff induction.
  • Organized the weekly Rota and staff holidays.
  • Recruited new staff and provided in-service training to exciting staff.

December 1998 –December 2001

Beats Café & restaurant Supervisor                         

  • Managed the staff of five fully operational various types of kitchens on daily basis.
  • Provided training and staff induction.
  • Ordered all food and ingredients needed from suppliers.
  • Organized the weekly Rota and staff holidays.
  • Managed the monthly budget and staff payroll.
  • Provided quality customer service.

Based upon please contact to send images of dishes prepared

References: Available upon request.

Chef Cum Supervisor Resume Sample