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private chef resume example with 10+ years of experience

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

To be in the cooking world is absolutely amazing. I'm 48 and love to cook. It's my passion. I been cooking since the age of 9. I love for people to experience the love I serve on a plate. I'm great at it because it's a gift I have been blessed with. I am a creator of sauces and food items I designed. The things I can offer as. Private Chef is all summed up in one word and that's Love. It's not a job for me it's a commitment. I enjoy putting smiles on people faces especially with my food. I cook with all fresh ingredients. I have a different of variety of foods I can prepare. From Vegan, Chinese, Italian, Creole, Cajun, Soul and many more.

Skills
  • Kitchen knife proficiency
  • Sanitation and safety knowledge
  • Cooking equipment proficiency
  • Originality
  • Love for culinary arts
  • Customer service oriented
  • Food preparation techniques
  • Food and beverage pairing
  • Banquets and catering
  • Budgeting and cost control
  • Purchasing
  • Resource management
  • Dish preparation
  • Kitchen preparation
  • Food allergy awareness
  • Customized menus
  • Culture and cuisine expertise
  • Data Management
Education and Training
Bayou Cane Adult Ed. Thibodaux, LA, Expected in 08/2010 ā€“ ā€“ GED : - GPA :
L.E. Fletcher Technical Community College Schriever, LA Expected in 08/2010 ā€“ ā€“ GED : - GPA :
Auguste Escoffier School of Culinary Arts Boulder, CO Expected in ā€“ ā€“ Associate of Science : - GPA :
Nicholls State University Thibodaux, LA Expected in ā€“ ā€“ : - GPA :
  • Completed continuing education in [Subject]
Experience
Mga Entertainment - Private Chef
Los Angeles, CA, 04/2021 - Current
  • Shopped for gluten-free, nut-free and dairy-free items.
  • Prepared meals for freezing by labeling and packaging each meal.
  • Stocked pantry with clients' favorite items.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
  • Supervised [Number] BOH staff members and delivered mentorship to strengthen kitchen skills.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Monitored meals served for temperature and visual appeal.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Provided excellent professional development opportunities for staff.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
  • Implemented and maintained excellent service to achieve guest satisfaction.
  • Managed kitchen staff team and assigned various stages of food production.
  • Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Purchased ingredients from local farms to benefit environment and reduce costs.
Mga Entertainment - Private Chef
Van Nuys, CA, 06/2012 - Current
  • Shopped for gluten-free, nut-free and dairy-free items.
  • Stocked pantry with clients' favorite items.
  • Planned approximately [Number] meals weekly for [Business Name].
  • Prepared meals for freezing by labeling and packaging each meal.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
  • Supervised [Number] BOH staff members and delivered mentorship to strengthen kitchen skills.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Monitored meals served for temperature and visual appeal.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Provided excellent professional development opportunities for staff.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Negotiated with food suppliers to cut costs by buying in bulk.
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
  • Implemented and maintained excellent service to achieve guest satisfaction.
  • Provided effective orientation and training to each new associate and developed ongoing training programs.
  • Initiated software based inventory control system to manage inventory and analyze food cost.
  • Managed kitchen staff team and assigned various stages of food production.
  • Conducted assessments and utilized root cause analysis to implement corrective action strategies.
  • Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Purchased ingredients from local farms to benefit environment and reduce costs.
Epic - Caterer
Rochester, MN, 01/2012 - Current
  • Kept customer and food preparation areas clean and well-organized.
  • Boosted customer satisfaction by quickly addressing and resolving complaints with food or service.
  • Coordinated food service stations and venue accommodations, including setup and tear-down of furniture and equipment per customer guidelines.
  • Served guest tables by transporting meals and beverages from kitchen and bar areas.
  • Verified safe and appropriate food temperatures and sanitary conditions of banquet and foodservice areas.
  • Accurately estimated amount of food to prepare for events.
  • Successfully serviced events through collaboration with establishment managers by securing venue and scheduling adequate personnel.
  • Reported food inventory and supplies to management to reorder and maintain adequate stock.
  • Discussed menu options, venue locations and event budget with clients to provide accurate service, food and beverage quotes.
  • Relayed orders to service bar and kitchen via point-of-sale register system.
  • Finalized banquet configurations by conducting thorough inspections with clients prior to event start.
  • Evaluated vendor options for individual events and selected suppliers offering high-quality and cost-effective ingredients.
  • Maintained cleanliness and organization of kitchen stations and storage areas.
  • Took orders, prepared foods and processed payments in full-service establishment.
  • Supported chefs in managing food preparation to achieve precise plating and presentation.
  • Prepared dishes for catering events or during high-volume shifts.
  • Utilized kitchen equipment according to manufacturer's instructions and company safety protocols.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Followed recipes to cut, chop and combine correct ingredients and quantities to meet quality standards.
Spectrum Health - Cook Shift Leader
Hudsonville, MI, 01/2013 - 06/2016
  • Kept kitchen, cooking utensils and storeroom clean and neat
  • Communicated with kitchen employees, answered questions and offered insight into food preparations.
  • Sanitized counters and utensils used for preparation of raw meat, poultry, fish and eggs.
  • Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
  • Checked freezer and refrigerator each day to verify proper functioning.
  • Trained kitchen workers on culinary techniques.
  • Taught kitchen staff about proper nutrition, food allergies and dietary issues.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Planned, prepared and served meals for day camp hosting [Number] people.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Purchased ingredients from local farms to benefit environment and reduce costs.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Made meals in accordance with company standards and requirements.
  • Adhered to regulatory standards regarding safe and sanitary food prep.
  • Executed proper techniques when preparing menu item ingredients.
  • Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
  • Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Received and stored food and supplies.
  • Improved overall kitchen efficiency through [Action], leading to [Result].

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Resume Overview

School Attended

  • Bayou Cane Adult Ed.
  • L.E. Fletcher Technical Community College
  • Auguste Escoffier School of Culinary Arts
  • Nicholls State University

Job Titles Held:

  • Private Chef
  • Private Chef
  • Caterer
  • Cook Shift Leader

Degrees

  • GED
  • GED
  • Associate of Science
  • Some College (No Degree)

By clicking Customize This Resume, you agree to ourĀ Terms of UseĀ andĀ Privacy Policy

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