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Chef De Cuisine Resume Example

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Jessica Claire
, , 100 Montgomery St. 10th Floor
Home: (555) 432-1000 - Cell: - resumesample@example.com - -
Professional Summary

Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas. Dynamic Chef de Cuisine with management competencies and the ability to handle [Number] to [Number] customers in a busy dining establishment. Dedicated to promoting a fun, educational and disciplined work environment. Seasoned at performing quality control on deliverables and performing cost analysis. Professional Chef adept at expertly managing and guiding team of [Number] kitchen personnel in production of [Type] cuisine. Well-versed in overseeing construction, quality and deliverance of each plate. Ambitious Chef de Cuisine with [Number] years of hands-on experience working in the food and hospitality industry. Excellent leadership and communication talents with the ability to manage a team of [Number] kitchen staff. Adept at menu creation and execution.

Skills
  • Food spoilage prevention
  • Performance assessments
  • Forecasting and planning
  • Payroll and scheduling
  • Food safety
  • Knife skills
  • Ability to plan menus
  • Knowledge of cooking equipment
  • Signature dish creation
  • Ingredient selection
  • Employee training and development
  • Problem-solving
  • Workflow Optimization
  • Vendor relations
  • Kitchen Management
  • Grilling
  • Equipment Maintenance
  • Menu planning
Work History
06/2021 to Current
Chef de Cuisine Sage Hospitality Resources, Llp New Orleans, LA,
  • Forecasted seasonal staffing levels and interviewed and hired new staff members.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Oversaw preparation of creatively-designed recipes for [Business Name].
  • Scheduled and supervised all kitchen employees such as dishwashers and waiters.
  • Placed orders to restock items before supplies ran out.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
05/2015 to 05/2021
Chef de Cuisine Sage Hospitality Resources, Llp Atlanta, GA,
  • Forecasted seasonal staffing levels and interviewed and hired new staff members.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Created menus and designed corresponding recipes for [Business Name].
  • Scheduled and supervised all kitchen employees such as dishwashers and waiters.
  • Oversaw preparation of creatively-designed recipes for [Business Name].
  • Mentored more than [Number] kitchen staff at all levels to prepare each for demanding roles.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Evaluated inventory levels on [Timeframe] basis and placed orders to restock [Type] and [Type] items before supplies ran out.
  • Properly handled and stored food to eliminate illness and prevent cross-contamination.
  • Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant revenues to $[Amount].
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Supervised and enhanced work of [Number]-person team producing more than [Number] plates per day.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Initiated training for [Job title]s on [Type] culinary techniques to improve productivity and increase kitchen workflows.
  • Created recipes and prepared advanced dishes.
  • Obtained fresh ingredients from local farms, including [Type] and [Type], effectively slashing grocery costs by [Number]%.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
06/1999 to 05/2015
Line Cook Buehler's Grocery Galion, OH,
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Grilled meats and seafood to customer specifications.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Fried, grilled and baked foods such as [Type], [Type] and [Type].
06/1997 to 08/1998
Dishwasher, salad boy, line cook La Lanterna City, STATE,
  • Washed and sanitized dirty dishes by hand and by using dishwasher.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Grilled meats and seafood to customer specifications.
Education
Expected in 06/1996
High School Diploma:
#12 - Mexico City,
GPA:

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Resume Overview

School Attended
  • #12
Job Titles Held:
  • Chef de Cuisine
  • Chef de Cuisine
  • Line Cook
  • Dishwasher, salad boy, line cook
Degrees
  • High School Diploma