Head chef resume template

Hiring managers would also be interested to know about your resourcing techniques when it comes to recruiting, interviewing, and hiring new staff, especially on lower job levels as employee turnover is known to be quite high in the restaurant environment.

For instance, if you have a walkout and lose one or multiple staff members in a week, how quickly are you able to replace them. The next aspect to highlight is administrative tenure, for instance, tracking financial statements and stock level rotation records, submitting costing reports, balancing the daily sales vs.

Hygiene, health, and safety standards can make or break a restaurant and mandatory knowledge of health regulations and safety standards is paramount to hiring managers. Detail specific practices and procedures that you are following to ensure the safety of your customers and employees. Be sure to explain your familiarity with the inner workings of machinery and equipment that could pose a danger to users, facety and sanitation of the facility, and general knowledge of fire prevention and also first aid and CPR training.

We are in Industrial Revolution 4. Give details regarding your aptitude with food costing, menu design, finance management and payroll applications.

Restaurant management software that is highly acclaimed in the culinary industry include TouchBistro Avero, Promodo Synergysuite, and Marketman, so if you have experience in any of these, be sure to list them in your key skills section. Test the hyperlinks to ensure that you provide the correct URLs to your personal pages and social media platforms. A Head Chef career summary is like a taster that encourages the reader to consume the remaining resume content.

Too dull and you have booked a spot in the rejection bin too overpowering, and you may prevent the reader from picking up on important information.

Passionate Head Chef, ACF certified, with nine years of culinary working experience in five-star hotel establishments. Highly accomplished in creating innovative recipes and implementing cost efficiencies in kitchen management procedures.

Business savvy with extensive experience in restaurant operations, including pricing, budgeting, marketing, and business management. Diligent and talented Head Chef with three years of Cordon Bleu training and seven years of working experience focusing on fusion cooking. A proven track record for ideating unique menus, complementing seasonal changes, and an avid blogger of latest trends in fusion cooking across the world. Excellent leadership skills and a proven track record of managing kitchens with 50 staff members and more.

Currently completing a Masters Degree in Culinary Management. Head Chef propelling culinary expertise within, Michelin star restaurants for the last decade.

Graduated from the Bavin School of Culinary Design with a cum laude result. Proven track record of adjusting taste and ingredients to accommodate diverse client palates from various cultural groups. Currently mentoring four junior chefs in the art of organic cooking techniques and limited carbon footprint restaurant management.

To attain the title of Head Chef, you need a minimum of seven to nine years experience, and even then, securing a Head Chef role is not guaranteed because the industry is so competitive. Give your application a boost by presenting a stellar recollection of your previous chef experience. The trick is to use the verbiage and phrasing contained in the job advertisement in the description of your duties to show prospective employers that you are a fit for the role.

Have a look at our job description below, which you may use as-is or customize for the roles you are applying to. This is the purpose of an accomplishment section in your Head Chef resume.

By adding accomplishment statements, you are trying to prompt hiring managers to invite you for an interview because you have proved your competencies with concrete claims backed, of course, with data in the form of hardcore numbers.

This is referred to as resume quantification. How do you do this? Quantification entails adding actual figures and numerical values that would be important to restaurant owners of dining establishment managers for example. Maintained seasonally rotating menus utilizing fresh local and sustainable products whenever possible. Garnered significant progress in stabilizing food cost and eliminating waste and other losses.

Negotiated and implemented labor budgets and scheduling. Created and executed seasonally rotating menus utilizing fresh local product. Coordinated and participated in community events. Skills : Line cook, Managing Skills. Description : Skilled professional cook, overseer of operations of the dining facility Ensured work was in strict compliance with SOP regulation concerning standards including safety and regulation guidelines.

Ensured the highest product quality in your account. Ensured the highest sanitation standards are met daily. Maintained high standards of training with staff. Maintained efficiency of the kitchen and production of consistent, quality food.

Involved in the staffing of the kitchen, developing menu offerings, forecasting supply needs, and estimating costs. Responsible for safe handling of storeroom products and understand and follow specific, detailed directions and procedures.

Skills : Inventory Management, Customer Service. Description : Checked the quality of raw or cooked food products to ensure that standards are met. Monitored sanitation practices to ensure that employees follow standards and regulations. Checked the quantity and quality of received products. Ordered or requisition food or other supplies needed to ensure efficient operation. Supervised or coordinated activities of cooks or workers engaged in food preparation. Inspected supplies, equipment, or work areas to ensure conformance to established standards.

Instructed cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Skills : Culinary arts, Managing Skills. Description : Executed holiday parties, cooking for up to plus girls all on my own. Worked very hard on creating a from-scratch bi-weekly menu and welcoming dining room experience for my girls. Controlled cost by utilizing donated items in various ways.

Determined production schedules and staff requirements necessary to ensure timely delivery of services. Ensured that the shift ran in a smooth manner with a focus on "Quality" while attending to any unexpected problems or emergencies that arose. Weighed, measured, and mixed ingredients, season, and cook food according to recipes or personal judgment. Description : Responsible for all food prep, cooking and presentation of lunch and dinner, twice a day for forty girls, five days a week.

Supervised all kitchen employees and managed work schedules. Held close relations with all local vendors and responsible for the ordering and daily shopping for all produce and dry goods for the kitchen and dining facility.

Maintained all safety standards for the kitchen and dining room. Controlled all inventory and created a clean and safe working environment for all employees and girls living in the house. Responsible for hiring and training of new employees. Prepared and cook foods of all types, either on a regular basis or for special guests or functions. Ordered or requisition food and other supplies needed to ensure efficient operation.

Determined how food should be presented and create decorative food displays. Estimated amounts and costs of required supplies, such as food and ingredients. Description : Responsible for planning and directing all food preparations. Supervised and encouraged growth in the kitchen staff. Hired a new team of staff, and maintaining staff schedules.

Conceptualized, and executed for multiple large parties. Met with clients to plan large events Weddings, reunions, and awards ceremonies. Prepared and executed new menus weekly. Skills : Managing Skills, Organizational Skills. Description : Prepared breakfast, lunch, and dinner for veterans and staff.

Full coursed meals including baked or homemade desserts. Organized kitchen to best prepare foods and keep dry goods, breads and ready to use items at eye level. Prepared vegetables and foods for vegetarians to the clients preference. But hold your excitement at bay. Every chef position has many applicants applying for the job. The competition will be fierce - like one of those shows with Gordon Ramsay but with less screaming. Want to save time and have your resume ready in 5 minutes? Try our resume builder.

Create your resume now. Sample Chef Resume— See more templates and create your resume here. How to write a resume that will get you the job you're looking for? This step-by-step guide will show you the best resume examples, and you can write a resume in a few easy steps. A complete guide to writing a professional resume for a line cook. Use our line cook resume sample. A complete guide to writing a food service resume.