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Summary
Versatile Chef with 18+ years of vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Skills
Dish preparation
High-quality ingredients
Farm to table
Equipment usage
Food preparation techniques
Recipe creation
Banquets and catering
Cleaning and sanitation
Meal preparation
Vendor relationships
Customer service oriented
Experience
11/2020 to 04/20211st CookOmni Hotels | Chicago, IL,
Maintained clean and orderly appearance throughout kitchen and dining area.
Made meals in accordance with company standards and requirements.
Adhered to regulatory standards regarding safe and sanitary food prep.
Executed proper techniques when preparing menu item ingredients.
Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
Prioritized and organized tasks to efficiently accomplish service goals.
Demonstrated leadership by making improvements to work processes and helping to train others.
Resolved interpersonal conflicts by listening, finding common ground and building relationships.
Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
Exceeded customer satisfaction by finding creative solutions to problems.
Juggled multiple projects and tasks to ensure high quality and timely delivery.
Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
04/2019 to 06/2020Banquet Sous ChefNeuehouse | Hollywood, CA,
Trained kitchen workers on culinary techniques.
Supervised kitchen food preparation in demanding, high-volume environments.
Performed as head chef to maintain team productivity and restaurant quality.
Plated food according to restaurant artistic guidelines to promote attractive presentation.
Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
Liaised closely with kitchen and front-of-house personnel.
Created diverse cuisines for full restaurant, special event, catering and tasting menus.
Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
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School Attended
Le Condon Bleu College of Culinary Arts - Pittsburgh