Culinary Intern resume example with 5+ years of experience

(555) 432-1000,
Montgomery Street, San Francisco, CA 94105
Professional Summary

Young chef looking to solidify my fundamental skills and grow as a cook in a fast paced, competitive environment.


Starch and grain cookery

Finesse and attention to detail

Background knowledge of classical french cuisine

Clean and organized



Basic meat and fish butchery

Safe food handling

  • ServSafe Certified
  • Eagle Scout
Culinary Institute of America Hyde Park, New York Expected in September 2016 Associate of Science : Culinary Arts - GPA :
  • Basic fundamentals including: knife cuts, stock production, soups and sauces, protein, starch, vegetable and grain cookery
  • Meat, fish and product identification courses as well as basic butchery
  • Experience in a la carte, banquet and high volume production kitchens
  • Focuses in cuisines of the Americas, Italy and Asia
  • Basic wine and pairing knowledge
  • Baking and classic garde manger classes
  • Menu cost and analysis as well as purchasing and cost control 
  • Experience in both back and front of house
Work History
Aspen Skiing Company, L.L.C. - Culinary Intern
Snowmass, CO, 09/2013 - 04/2014
  • Work with a team of skilled chefs to prepare large volumes of quality food.
  • Maintain a clean and sanitary work station.
  • Assist the bake shop in preparation of cookies, breads, cakes, ect.
  • Work with a brick pizza oven and Mongolian grill.
  • Cook pasta and omelets to order on an open line as well as a to-order egg and burger station.
Tin Roof Tacos - Line Cook
Nampa, ID, 07/2015 - 2016
  • Fully responsible for hot line lunch prep and service for up to 60 covers
  • Created one chef special and one soup for every service
  • Responsible for dinner prep and service of between 50 and 130 covers in a fine dining setting
  • Worked both saute and grill/broil stations in both demi and lead roles
  • Cooked steaks and other proteins to precise temperatures
  • Basic garde manger and pastry experience
Accor Hotels - Line Cook
Carolina, PR, 08/2016 - 2017
  • Garde manger, fry and pastry cook
  • Volume of 200-300 on a busy night
  • Medium plates (2-3 plates equates to a typical entree)
Westgate Resorts - Master Cook
Pigeon Forge, TN, 2017 - Current
  • Managed the Fire (Grill and Ovens) station, working with charcoal fired Josper ovens and a three tiered charcoal grill
  • Kept fires lit and maintain ovens at proper temperatures (600-700 Deg.)
  • Volume of 600-700 on busy nights
  • Managed grill station ticket times and timing for the line
  • Experience on fry and saute and garde manger stations
  • Experience on Raw Bar, shucking oysters and clams, cleaning sea urchin and scallop
  • Assisted chefs in menu development and researching ingredients for new menu recipes
  • Assisted chefs in end of night inventory and ordering
  • Selected as Think Food Group Task Force Candidate

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

Your data is safe with us

Any information uploaded, such as a resume, or input by the user is owned solely by the user, not LiveCareer. For further information, please visit our Terms of Use.

Resume Overview

School Attended

  • Culinary Institute of America

Job Titles Held:

  • Culinary Intern
  • Line Cook
  • Line Cook
  • Master Cook


  • Associate of Science

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

*As seen in:As seen in: