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Following is the 9 best sample for the post of A Chef. It is also known as station chef or line chef. These resumes are a sample for the post of Chef. A Chef or Master 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. Are you looking for Chef De Partie Resume Sample?

Contents hide

2 Chef de Partie Resume Sample

3 Corporate Chef Resume Sample

4 Corporate Chef Resume Sample

5 Master Chef Resume Sample

6 Master Chef Resume Sample

6.1 Assistant Chef Resume Sample

6.1.1 Assistant Chef Resume Sample

6.2 Executive Chef Resume Sample

6.3 Executive Chef Resume Sample

6.4 Chef Resume Sample

6.5 Commies II Chef Resume Sample

6.6 Sous Chef Resume Sample

6.7 Chef Cum Supervisor Resume Sample

How To Write Best Chef Resume??

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. A Chef is mostly given a specific area of kitchen to work with, it can be bakery, butchery etc. A Chef may have one or more under chef or he may work alone depending upon the type of the company he is working for. Below we have designed a resume for this post. Do add references and pictures from you previous work. Attach credits as well. A resume is your first meeting with the employer so be very comprehensive and brief about it. See also Sous Chef Resume Sample.

There are some more chef category related resume sample given below,

Chef de Partie Resume Sample

Name: XYZ

Mobile: 00000

Nationality : UK

Date of Birth: 000000

UAE license Driving

E-mail: xxxxxxxx

Profile:

I am professional catering food and beverages professional with Cookery over 16 years of experience in catering, Restaurants in U.K., K.S.A., Istanbul & Thailand food processing and continental, Arabic, Lebanese, Italian, & with healthy food steam & grilled cuisines. Introduced 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.
Computer literate with sound knowledge of Windows Operating Systems.

Providing quality customer services that cater to their needs and demands.

Description:

Culinary schools backgrounds a plus.

Ability to speak and understand fast.

Able to work ten hour-plus shifts plus 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 specialized in catering & F&B

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

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

Training :

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

Employment History:

Chef de partie

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

Chef de partie

Preparing various types of daily save in dish.

Recipes and food coast control menu.

Market list and Purchases.

Managing the staff on daily basis.

September 2007-2012

Sugar Cane Paradise_ Chef de partie

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 pay roll.
Hosting banquets during National Days and company functions.
Introducing a new product from Thailand (Rotti) Pies.
Preparing various types of juices, 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 pay roll.
Supervised banquets that were 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 pay roll.
Provided quality customer services.

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 pay roll.
Provided quality customer services.

Based upon please contact to send images dishes prepared

References: Available upon request.

Corporate Chef Resume Sample

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.

Corporate Chef Resume Sample

Name: XYZ

Sharjah, U.A.E.

Mobile 0000
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 2016-2020

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 20013 – 2016

Dan Frank Catering Co.

Position: Chef

November 2009-2012

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.

Master Chef Resume Sample

This resume is a sample for the post of master chef. A master or 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 master/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.

Master Chef Resume Sample

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: “Master Chef”

Work Experience:

Master 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 2014 to December 2018)

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 (2011-2014)

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 (2009-2011)

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(2002-2009)

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 (1999-2002)

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 (1997-1999)

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.

Assistant Chef Resume Sample

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 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. 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.

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

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

Name:XYZ

Mobile 00000

Email Id:xxxx

1^st address : abc

2^nd 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

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.

Commies II Chef Resume Sample

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

Ramos St. Cebu City.

Culinary Arts in Commercial Cooking

September 2008 – December 2008

Department of Manpower Development & Placement

Ramos St. Cebu City.

Educational Attainment:

College Level

2003-2005

B.S Office Administration

Cebu Institute of Technology

Bacalso Ave. Cebu City.

Secondary

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

Primary

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

Work Experience:

Commies II

Eatopia (Salam Hospitality) Doha, Qatar.