close
  • Dashboard
  • Resumes
  • Cover Letters
  • Resumes
    • Resumes
    • Resume Builder
    • Resume Examples
      • Resume Examples
      • Nursing
      • Customer Service
      • Education
      • Sales
      • Manager
      • View All
    • Resume Search
    • Resume Templates
      • Resume Templates
      • Microsoft Word
      • Professional
      • Modern
      • Traditional
      • Creative
      • View All
    • Resume Services
    • Resume Formats
      • Resume Formats
      • Chronological
      • Functional
      • Combination
    • Resume Review
    • How to Write a Resume
      • How to Write a Resume
      • Summary
      • Experience
      • Education
      • Skills
        • Skills
        • Hard Skills
        • Soft Skills
    • Resume Objectives
  • CV
    • CV
    • CV Examples
    • CV Formats
    • CV Templates
    • How to Write a CV
  • Cover Letters
    • Cover Letters
    • Cover Letter Builder
    • Cover Letter Examples
      • Cover Letter Examples
      • Customer Service
      • Marketing
      • Sales
      • Education
      • Accounting
      • View All
    • Cover Letter Services
    • Cover Letter Templates
    • Cover Letter Formats
    • How to Write a Cover Letter
  • Questions
  • Resources
  • About
    • About
    • Reviews
  • Contact
  • jane
    • Settings
    • Help & Support
    • Sign Out
  • Sign In
Member Login
  • LiveCareer
  • Resume Search
  • Farm-to-Table Chef
Please provide a type of job or location to search!
SEARCH

Farm-to-Table Chef Resume Example

Love this resume?Build Your Own Now
FARM-TO-TABLE CHEF
Professional Summary
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.
Skills

Strong butchery skills

Contemporary sauce work

ServSafe certified

Focused and disciplined

High volume production capability

Well-tuned palette

Focus on portion and cost control

Inventory management familiarity

Bilingual (English/Spanish)

Work History
Farm-to-Table Chef, 12/2015 to Current
Spring Creek Ranch – City , STATE

Reduced food costs by 23 percent by using seasonal ingredients, setting standards for portion size and minimizing waste. Planned menus for daily customers as well as corporate functions and outings. Investigated and resolved quality- control issues. Created well-rounded summer menu, providing special-needs options for dietary restrictions such as; Gluten-free, vegan, or vegetarian. Coordinated with supervisors to maintain optimal standards in a high-output setting while taking into consideration budget, food quality, cleanliness, and safety codes. Worked closely with Executive Chef to ensure training was implemented and tested daily. Developed and implemented a Farm-to-Table program. Oversaw operations of all action stations.

Executive Pastry Chef and Kitchen Manager, 06/2014 to 08/2015
Jones Orchard – City , STATE
Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving. Followed proper food handling methods and maintained correct temperature of all food products. Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations. Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food. Developed strategies to enhance catering and retail food service revenue and productivity goals. Enforced appropriate work-flow and quality controls for food quality and temperature. Correctly operated all bakery equipment, including ovens, proofers, fryers, scales and mixers. Prepared bakery and specialty products such as bagels, breads and pastries. Continually supervised the training and cross training of all pastry staff for all phases of preparation. Maintained highest standards of bakery product quality. Consistently emphasized food quality and specialized baking techniques.Implemented sustainable farm-to-table techniques utilizing culled produce to maximize profit potentials.
Executive Chef/ Owner, 01/2013 to Current
KC Catering – City , STATE
Provided courteous and informative customer service in an open kitchen format. Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes. Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws. Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Consistently produced exceptional menu items that regularly garnered diners' praise. Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations. Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food. Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly. Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction. Built and fostered a team environment Expert in final plate preparation with authentic presentation.
Education
Associate of Arts: Culinary Arts and Restaurant Management, 2014
L'Ecole Culinaire - City, State

Top 10% of class

Coursework in Pastry ArtsClasses in Restaurant and Facility Operations

Courses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International Cuisine, The Art of Plating and Nutrition

Top ranking member of school-wide competition team

Accomplishments
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.
Build Your Own Now

DISCLAIMER

Resumes, and other information uploaded or provided by the user, are considered User Content governed by our Terms & Conditions. As such, it is not owned by us, and it is the user who retains ownership over such content.

How this resume score could be improved?

Many factors go into creating a strong resume. Here are a few tweaks that could improve the score of this resume:

80Good
Resume Strength
  • Completeness
  • Formatting
  • Word choice
  • Measurable results
  • Strong summary
  • Clear contact info
  • Typos

Resume Overview

School Attended

  • L'Ecole Culinaire

Job Titles Held:

  • Farm-to-Table Chef
  • Executive Pastry Chef and Kitchen Manager
  • Executive Chef/ Owner

Degrees

  • Associate of Arts : Culinary Arts and Restaurant Management , 2014

Create a job alert for [job role title] at [location].

×

Advertisement

Similar Resumes

View All
Lunch-Lady-Farm-to-School-Lunch-Program-resume-sample

Lunch Lady-Farm to School Lunch Program

Accor Hotels

Panama City , FL

Lunch-Lady-Farm-to-School-Lunch-Program-resume-sample

Lunch Lady-Farm to School Lunch Program

Hyatt Hotels Corp.

San Jose , CA

Farm-Hand-resume-sample

Farm Hand

Dartmouth College

Hanover , NH

  • About Us
  • Privacy Policy
  • Terms of Use
  • Sitemap
  • Work Here
  • Contact Us
  • FAQs
  • Accessibility
  • EN
  • UK
  • ES
  • FR
  • IT
  • DE
  • NL
  • PT
  • PL
customerservice@livecareer.com
800-652-8430 Mon- Fri 8am - 8pm CST
Sat 8am - 5pm CST, Sun 10am - 6pm CST
  • Stay in touch with us
Site jabber winner award

© 2022, Bold Limited. All rights reserved.