Farm-to-Table Chef Resume Example

Chef with 6 years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment. Experienced Baker with expertise in baking on a large scale and managing work loads using modern bakery equipment. Strongly passionate about the use of sustainable farm-to-table techniques and locally sourced ingredients.

Increased production of baked goods by 300% weekly, resulting in 350% increase in sales. Decreased food waste by 200% by diversifying use of food waste and implementing composting practices. Presented nutrition information and cooking demonstrations to families at farm-to-table events. Earned a high ranking spot on L'Ecole Culinaire competition team. Demonstrated farm-to-table cooking techniques at various events and pop-up dinners. Supported all kitchen operations when chef was absent.Maintained daily cleanliness of broiler and fryers. Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items and rotating stock. Helped with preparation, set-up, and service for catering events. Planned menus according to employers' needs and diet restrictions. Portioned, arranged, and garnished food, and served food to waiters or patrons. Prepared meals in private homes according to employers' recipes or tastes. Trained new employees. Trained kitchen staff on proper use of equipment, food handling and portion sizing. Responsible for the design and preparation of all menu items for private home/office setting. Supervised kitchen staff of 20 people and ensured proper event set-up, food preparation, kitchen clean-up and proper shut down. Responsible for all garnishes for main courses, pasta, soups and potages. Adjusted monthly menus to maximize use of seasonal local ingredients and delicacies. Collaborated with other personnel to plan and develop recipes and menus. Communicated with customers regarding orders, comments and complaints. Created and explored new cuisines. Directed the operation and organization of kitchens and all food-related activities, including the presentation and serving of food. Prepared special diet foods, salads, desserts, and other nourishments.