How To Write A Chef Resume?
This resume is a sample for the post of Chef. A Chef or Professional Cook not only makes food but cooks 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 the right speed, right time, and delivered to the right table. It is s Chief Chef’s responsibility to present the order at the table to the customer’s satisfaction. In famous restaurants and 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.
Chef Resume Sample
PERSONAL AND PAYROLL DETAILS:
Name Xyz 
PASSPORT DETAILS 0000
PRESENT SALARY ( PETROL & MOBILE allowances )
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 equipment’s. 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.
