Chef De Cuisine
Writing a great chef de cuisine resume is important because it is one of the first things a potential employer will see when they are considering you for a position. It is your opportunity to make a good first impression and sell yourself as the best candidate for the job.
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If you're looking for inspiration when it comes to drafting your own chef de cuisine resume, look no further than the samples below. These resumes will help you highlight your experience and qualifications in the most effective way possible, giving you the best chance of landing the chef de cuisine job you're after.
Resume samples
Carol Meridith
carol.meridith@gmail.com | (478) 570-2540 |
Summary
I am a passionate Chef de Cuisine with 8+ years of experience in the culinary arts. I have worked in a variety of restaurant environments, including high-end, high-volume, and casual dining. My experience includes menu creation, staff training and development, recipe development, and cost control. I have a proven track record of successfully developing creative and innovative dishes while maintaining high standards of quality and presentation. In addition, I have experience in building strong relationships with suppliers and purveyors in order to ensure the highest quality ingredients and products. I am eager to bring my experience and talent to any team, enhancing the dining experience and contributing to the success of the business.
Experience
Chef De Cuisine at Hy-Vee, IAMar 2022 - Present
- Led a team of 15 cooks and dishwashers in a high-volume, fast-paced kitchen.
- Consistently produced quality food products while maintaining strict sanitary standards.
- Implemented new menu items that increased sales by 20%.
- Trained 5 new employees on proper cooking techniques and sanitation procedures.
- Reduced food waste by 10% through careful portion control and efficient planning.
Sous Chef at Fareway Stores, IASep 2020 - Mar 2022
- Planned and executed daily menus for a 100-seat restaurant, including all food preparation, cooking, and presentation.
- Hired, trained, and supervised 15 line cooks while maintaining high standards of food quality and safety.
- Cut labor costs by 20% through effective scheduling and menu planning.
- Reduced food costs by 10% through careful sourcing of ingredients and efficient use of leftovers.
- Increased customer satisfaction scores by 5% over the course of 6 months.
Chef at Dahl's Foods, IASep 2015 - Aug 2020
- Led a team of 5 cooks in a high-volume kitchen, serving 2000 meals per day.
- Trained new employees in cooking techniques and safety procedures.
- Implemented cost-saving measures that reduced food costs by 10%.
- Developed new recipes that increased customer satisfaction ratings by 15%.
- Created weekly specials that boosted sales by 20%.
Education
Associate's Degree in Culinary Arts at Kirkwood Community College, IAAug 2011 - May 2015
I have learned how to cook, bake, and prepare food.
Skills
- Culinary arts
- Food preparation
- Knife skills
- Menu planning
- Nutrition knowledge
- Sanitation practices
- Serving techniques
Kanoelani Mcroy
kanoelani.mcroy@gmail.com | (148) 001-3879 | Detroit, MI
Summary
Highly accomplished and creative Chef De Cuisine with over 8 years of experience in upscale restaurant operations. Possessing an innate ability to create innovative dishes and menus that consistently delight guests and drive business growth. Expert in culinary techniques, product handling, menu development, and food safety. A passionate leader, driven to inspire and develop an exceptional team of cooks, stewards, and waiters to provide excellent service and memorable dining experiences.
Experience
Chef De Cuisine at Zingerman's Roadhouse, MIMar 2022 - Present
- Led a team of 15 cooks and dishwashers in a high-volume, fine dining kitchen.
- Consistently produced excellent food ratings from Zagat and other critics.
- Implemented new cost-saving measures that reduced food costs by 10%.
- Trained 3 sous chefs who went on to open their own successful restaurants.
- Authored a cookbook that was named one of the best of the year by The New York Times.
Sous Chef at The Root Restaurant & Bar, MISep 2018 - Mar 2022
- Led a team of 5 cooks and 2 dishwashers to produce 500 meals per day.
- Implemented new cost-saving methods that reduced food costs by 10%.
- Trained 3 new chefs in the kitchen’s systems and procedures.
- Developed 4 new menu items that were well received by customers.
- Created a rotating schedule for chef staff that increased efficiency by 15%.
Chef at Wright & Co., MISep 2015 - Aug 2018
- Hired as a chef at Restaurant Z in 2014.
- Helped increase sales by 15% through creative menu design and implementation of new cooking techniques.
- Led a team of 5 cooks and 2 dishwashers to produce high-quality food efficiently.
- Trained 3 new employees in the kitchen, teaching them knife skills, safety procedures, and proper cooking methods.
- Created weekly specials that were both popular with customers and profitable for the restaurant.
Education
Associate's Degree in Culinary Arts at Schoolcraft College, Livonia, MISep 2011 - May 2015
Some skills I've learned are cooking, baking, food preparation, and Knife skills.
Skills
- Culinary arts
- Food preparation
- Knife skills
- Menu development
- Cost control
- Kitchen management
- Sanitation