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Cook/Head Chef Resume Example

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COOK/HEAD CHEF
Professional Summary
     I'm a plant-based chef who is trained in the highest means of sanitation. Striving to find balance between taste, health and culture. While bringing dedication and success to a friendly plant-based establishment. I'm looking to broaden my understanding of cooking and allowing my skills to have growth and potential. Also verstile enough to prepare raw and cooked foods in the plant-based kitchen.
Skills
  • Experienced at using a knife 
  • Understand the basics of cooking methods (parboil, simmering, boiling, braising, roasting etc.)
  • Well-trained at prepping the mise en place
  • Capable and knowledgeable to prepare cuisines from all over the world
  • Knowledge of different spices and how to create a nice balance of flavor
  • Self-confident at using most tools in the kitchen
  • Strong desire to learn more
  • Confident with people
  • Fast and efficient
  • Skilled at working with raw food
  • Knowledge of health and wellness (how to cook for people with different health conditions)
  • Studied western and eastern ways on health and cooking
Work History
August 2017-CurrentCook/Head Chef | Vegan to Goloka | Gainesville, FL
  • Ran the kitchen. Worked as a prep and line cook and sometimes washed dishes.
  • Led shifts while personally preparing food items and executing requests based on required specifications.
  • Helped develop a new menu and trained new employees
  • Learned the art of interpersonal skills.
  • Strived to work on my skills and improve day by day.
January 2015-February 2017Line Cook | Vegan2Go | Gainesville, FL
  • Responsible for opening and closing the restaurant during business hours.
  • Learned over the 2 years how to efficiently take orders, cook them and serve happy customers
  • Gained knowledge of the many ways on how to handle customers while creating a happy and joyful work environment
  • Prepared many types of vegan cuisines, primarily a fusion between Vietnamese and American
  • Polished my knife skills
  • Used different cooking methods; sweating, braising, steaming, frying etc.
  • Developed a firm understanding of spices and how to create consistency while cooking
September 2014-June 2016Private Chef | Ayurveda Health Retreat | Alachua, FL
  • Prepared meals for up to 25 people. This included food prep, cooking, serving guests and doing the cleanup.
  • Learned how to properly handle guests while still maintaining composure.
  • Experimented with many new types of exotic organic foods from all over the world.
  • Gained knowledge of healthy cooking from an ancient Indian medical practice called Ayurveda.
  • Taught cooking classes
July 2014-November 2016Quantity Cook | ISKCON | Alachua, FL
  • Prepared food for 1,000 people doing charity work
  • Learned proper measuring skills and how to convert recipes for larger quantity
  • Cooked mostly Indian cuisine
  • Learned how to make many types of fresh spice blends from whole seeds
  • In charge of ordering supplies for cooking and estimated the proper quantity of food for each dish
Education
2015Plant-Based Professional Certificate: CulinaryROUXBE Cooking SchoolRouxbe Cooking School helped me become well-educated on how to start working as a plant-based chef in the industry. They trained me in many different skills including work ethic, knife skills, cooking methods, and how to prepare and cook vegetables, grains, etc. I was also trained on how to cook depending on one's personal health issues and also the aspects of flavor profile and much more.
Contacts
  • Martin Kopecky, Owner- Vegan to Goloka (352) 215-4635 (Business Reference)
  • Michael Garret - Vegan2Go (407) 690-1331 (Business Reference)
  • Richard Masla, Owner - Ayurveda Health Retreat (352) 213-3055 (Business Reference)
  • Dr. Christopher Dyer - (330) 421-0078 (Personal Reference)
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Resume Overview

Companies Worked For:

  • Vegan to Goloka
  • Vegan2Go
  • Ayurveda Health Retreat
  • ISKCON

School Attended

  • ROUXBE Cooking School

Job Titles Held:

  • Cook/Head Chef
  • Line Cook
  • Private Chef
  • Quantity Cook

Degrees

  • Plant-Based Professional Certificate : Culinary

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