Chef Resume examples & templates

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Copyable Chef Resume examples

By 2030, the culinary landscape will be almost unrecognizable from today's kitchen environments. Plant-based cuisine, once a niche specialty, has exploded into mainstream dining—with 79% of restaurants now offering substantial vegan options compared to just 34% a decade ago. This shift represents just one facet of the evolving chef profession, where sustainability practices have moved from optional to essential. The days of the screaming, tyrannical head chef are fading fast, replaced by collaborative kitchen models that emphasize mental health alongside culinary excellence.

Working as a chef today means navigating this changing territory with both traditional skills and fresh perspectives. While the fundamentals of knife work, flavor pairing, and cooking techniques remain crucial, today's successful chefs are equally focused on food waste reduction, cross-cultural fusion, and dietary accommodation. Even small independent restaurants are investing in specialized equipment and training to meet these demands. The chefs who will thrive in tomorrow's kitchens are those who can balance time-honored techniques with the flexibility to embrace our rapidly evolving food culture.

Junior Chef Resume Example

Marcus Rodriguez

Providence, RI | (401) 555-9287 | mrodriguez.chef@email.com | linkedin.com/in/marcusrodriguez

Dedicated culinary professional with foundation in classic French techniques and growing expertise in farm-to-table cooking. Recent culinary school graduate with hands-on experience in high-volume restaurant environments. Known for precision knife skills, creative plating, and ability to maintain composure during busy service periods. Seeking to grow my career in a kitchen that values fresh ingredients and creative expression.

EXPERIENCE

Line Cook – Harvest Table Restaurant, Providence, RI
June 2022 – Present

  • Prepare and cook dishes for 150+ covers during weekend dinner service, managing 12-14 tickets simultaneously during peak hours
  • Execute hot line duties including sauté, grill, and fry stations with consistent quality and timing
  • Collaborate with sous chef to develop 3 seasonal menu items that increased appetizer sales by 17%
  • Maintain strict food safety standards resulting in perfect health inspection scores
  • Train 2 prep cooks on station workflow and proper knife techniques

Prep Cook – Coastal Provisions, Newport, RI
September 2021 – May 2022

  • Prepared mise en place for busy seafood restaurant serving 200+ customers daily
  • Portioned and prepped 25-30 lbs of fresh seafood daily, minimizing waste to under 5%
  • Assisted with inventory management and placing orders with local vendors
  • Maintained organized and sanitized work stations throughout service

Kitchen Intern – Bistro Moderne, Providence, RI
May 2021 – August 2021

  • Completed 400-hour culinary internship focusing on French culinary techniques
  • Rotated through garde manger, pastry, and hot line stations
  • Assisted executive chef with off-site catering events for groups of 50-75 people
  • Created staff meal once weekly for team of 12, managing $75 budget

EDUCATION

Associate of Culinary Arts
Johnson & Wales University, Providence, RI
Graduated: May 2021

ServSafe Food Handler Certification
National Restaurant Association
Expires: December 2024

First Aid & CPR Certification
American Red Cross
Expires: August 2023

SKILLS

  • Culinary Techniques: French knife skills, butchery, sauce making, pasta production, garde manger
  • Equipment: Commercial ovens, grills, fryers, immersion circulators, Robot Coupe
  • Food Safety: HACCP principles, proper food storage, cross-contamination prevention
  • Menu Development: Seasonal menu planning, food costing, recipe standardization
  • Kitchen Management: Inventory control, ordering, waste reduction
  • Computer: Toast POS system, Microsoft Office, basic food photography
  • Languages: English (fluent), Spanish (conversational)

Mid-level Chef Resume Example

Olivia Hernandez

Chicago, IL • (312) 555-7893 • olivia.hernandez@email.com • linkedin.com/in/oliviahernandez

Culinary professional with 5+ years of experience in upscale restaurants and catering operations. Known for creative menu development, exceptional plating techniques, and kitchen team leadership. Passionate about seasonal ingredients and sustainable cooking practices with strong knowledge of French, Mediterranean, and Latin American cuisines.

PROFESSIONAL EXPERIENCE

Sous Chef | Harvest Table | Chicago, IL | January 2021 – Present

  • Lead kitchen team of 8 staff members during dinner service at farm-to-table restaurant averaging 175 covers nightly
  • Developed 12 seasonal menu items that increased average check size by $7.50 and boosted restaurant revenue by 23%
  • Implemented new inventory management system that reduced food waste by 31% and saved $1,680 monthly
  • Coordinate with local farmers and suppliers to source sustainable, seasonal ingredients for rotating menu
  • Train and mentor line cooks on classic and modern culinary techniques, increasing staff retention by 40%

Line Cook → Junior Sous Chef | Azure Bistro | Chicago, IL | August 2018 – December 2020

  • Promoted from line cook to junior sous chef after 14 months due to exceptional performance and leadership
  • Managed garde manger and hot appetizer stations, preparing 80+ dishes during peak service periods
  • Assisted executive chef with menu planning and food costing, helping reduce COGS from 34% to 29%
  • Created staff meal program utilizing excess inventory, improving morale while cutting waste

Prep Cook | Bella Catering | Oak Park, IL | May 2017 – July 2018

  • Prepared ingredients for high-volume catering events serving up to 350 guests
  • Assisted chef with event execution and plating for weddings, corporate events, and private parties
  • Maintained strict adherence to food safety protocols and allergen awareness

EDUCATION & CERTIFICATIONS

Associate of Applied Science, Culinary Arts | Chicago Culinary Institute | 2017

ServSafe Food Protection Manager Certification | National Restaurant Association | Expires 2023

Certified Fundamentals Cook (CFC) | American Culinary Federation | 2019

First Aid & CPR Certification | American Red Cross | Current

SKILLS

  • Menu Development & Costing
  • Kitchen Team Leadership
  • French & Mediterranean Cuisine
  • Latin American Cooking Techniques
  • Butchery & Charcuterie
  • Inventory Management
  • Food Safety & Sanitation
  • Plating & Presentation
  • Recipe Standardization
  • Microsoft Office & Toast POS

Senior / Experienced Chef Resume Example

Antonio “Tony” Ricci

Denver, CO • (720) 555-8142 • tonyricci@email.com • linkedin.com/in/tonyricci

Executive Chef with 11+ years of culinary expertise spanning fine dining, hotel restaurants, and catering operations. Known for menu innovation that balances creative vision with practical execution. Proven track record managing kitchen teams of 15+ staff while reducing food costs by 14% and maintaining exceptional quality. Skilled at translating culinary trends into profitable menu items that keep guests coming back.

PROFESSIONAL EXPERIENCE

EXECUTIVE CHEF | Altura Restaurant & Wine Bar, Denver, CO | January 2019 – Present

  • Oversee all culinary operations for award-winning restaurant generating $3.2M in annual revenue
  • Transformed menu development process, introducing seasonal rotation that increased repeat business by 23%
  • Manage kitchen team of 17 across multiple stations while maintaining labor costs at 27% of revenue
  • Reduced food waste by 31% through improved inventory management and creative repurposing of ingredients
  • Collaborated with local farms to create farm-to-table program featured in Denver Magazine’s “Best Of” issue
  • Mentor junior chefs through comprehensive training program; 4 sous chefs promoted to executive positions

SOUS CHEF | The Grand Plaza Hotel, Boulder, CO | March 2016 – December 2018

  • Assisted Executive Chef in daily kitchen operations for 4-star hotel restaurant and banquet services
  • Managed food prep and execution for events up to 500 guests while maintaining quality and presentation
  • Led kitchen operations during Executive Chef’s absence, including staff scheduling and inventory control
  • Implemented new prep procedures that improved kitchen efficiency by 18% during peak service periods
  • Developed 8 signature dishes that became permanent menu fixtures based on exceptional guest feedback

CHEF DE PARTIE | Bistro Lucien, Fort Collins, CO | June 2013 – February 2016

  • Managed all aspects of the hot line, focusing on French-inspired cuisine with regional influences
  • Stepped up as interim Sous Chef for 3 months, successfully maintaining kitchen operations
  • Created daily specials that consistently outsold regular menu items by 35%
  • Trained and supervised 4 line cooks, improving station coordination during service

EDUCATION & CERTIFICATIONS

Associate of Culinary Arts – Johnson & Wales University, Denver, CO (2011)

ServSafe Food Protection Manager Certification – National Restaurant Association (Current)

Master Sommelier Level 1 Certification – Court of Master Sommeliers (2018)

Advanced Butchery Techniques Certificate – Rocky Mountain Culinary Institute (2017)

SKILLS

  • Menu Development & Costing
  • Team Leadership & Training
  • French, Italian & New American Cuisine
  • Food Safety & HACCP Protocols
  • Inventory Management Systems
  • Sustainable Kitchen Practices
  • Artisan Bread Baking
  • Wine Pairing & Beverage Programs
  • Special Dietary Menu Creation (Vegan, GF)
  • Kitchen Equipment Maintenance

ADDITIONAL INFORMATION

Featured Chef, Colorado Food & Wine Festival (2020, 2022)

Guest Instructor, Denver Culinary Institute (Occasional)

Languages: English (Fluent), Italian (Conversational), Spanish (Basic Kitchen Spanish)

How to Write a Chef Resume

Introduction

Your resume is the first taste hiring managers get of your culinary career. Just like a well-composed dish, a great chef resume needs balance, proper technique, and a touch of personality. I've reviewed thousands of chef resumes over my career, and let me tell you — the difference between getting tossed aside and landing an interview often comes down to how you present your culinary expertise and accomplishments on paper.

Resume Structure and Format

Keep your resume clean and organized — think of it as your mise en place before service begins. Most chef resumes should be 1-2 pages max (one page for those with under 5 years of experience, two pages for executive chefs with extensive backgrounds).

  • Use a clean, professional font (Arial, Calibri, or Georgia work well)
  • Include clear section headings that stand out
  • Incorporate white space to make it scannable (nobody wants to read a crowded menu)
  • Save as a PDF unless specifically asked for another format
  • Name your file professionally (FirstName_LastName_Chef_Resume.pdf)

Profile/Summary Section

Your professional summary should be like a perfect amuse-bouche — brief yet impactful, giving a preview of what's to come. Aim for 3-5 sentences that highlight your culinary style, years of experience, and standout achievements.

Pro Tip: Customize your summary for each job application. A pastry chef position needs a different emphasis than a sous chef role at a farm-to-table restaurant. Mention the restaurant's cuisine style or values if they align with your experience.

Professional Experience

This is the main course of your resume. List your experience in reverse chronological order, featuring restaurant names, your positions, and dates of employment. For each role, include 4-6 bullet points that showcase:

  • Menu development (specify cuisine types and special features)
  • Team management (mention the size of brigade you supervised)
  • Cost control achievements (reduced food costs by 14%, not "managed costs")
  • Production volumes (300 covers nightly, $2.7M annual revenue)
  • Special events or catering experience (coordinated 175-person wedding reception)

Start each bullet with a strong action verb: created, transformed, orchestrated, executed, streamlined — not just "responsible for" or "worked on."

Education and Certifications

Include formal culinary education, apprenticeships, and relevant certifications. Don't forget these important credentials:

  • Culinary degree or diploma (with institution and graduation year)
  • ServSafe Manager Certification (with expiration date)
  • Specialized training (butchery, pastry, specific cuisines)
  • Food Handler's Permit/Health Department certification
  • ACF certifications (if applicable)

Keywords and ATS Tips

Many restaurants and hotel groups use Applicant Tracking Systems to screen resumes. To make it past this first cut:

  • Include specific cooking techniques mentioned in the job posting (sous vide, charcuterie, fermentation)
  • Name equipment you're proficient with (Rational ovens, immersion circulators)
  • Mention POS systems you've used (Toast, Aloha, Square)
  • List inventory management software experience (ChefTec, MarketMan)

Industry-specific Terms

Pepper your resume with culinary terminology that showcases your expertise. Include relevant terms like:

  • Specific cuisine expertise (Northern Italian, Szechuan, Modern American)
  • Production methods (scratch kitchen, batch cooking)
  • Menu planning approaches (seasonal rotation, prix fixe)
  • Purchasing systems (direct farm relationships, sustainable seafood sourcing)

Common Mistakes to Avoid

I've seen talented chefs get overlooked because of these resume blunders:

  • Using generic descriptions that could apply to any chef
  • Focusing solely on duties rather than achievements
  • Listing every single position, including brief stints (unless you're early career)
  • Including irrelevant personal information (your favorite recipes or hobbies)
  • Typos and grammar errors (yes, even chefs need to proofread!)

Before/After Example

Before: "Responsible for dinner service and managed kitchen staff."

After: "Directed 7-person line for nightly service averaging 225 covers while maintaining 28-minute ticket times and 92% guest satisfaction scores. Reduced staff turnover from 74% to 31% annually through improved training and scheduling flexibility."

Remember that your resume should evolve as your career does. Update it regularly with new skills, achievements, and experiences. A good chef's resume, like a good recipe, gets refined over time!

Soft skills for your Chef resume

  • Team leadership in high-pressure environments (managed kitchen staff of 8-12 during peak service)
  • Cross-functional communication between front-of-house and kitchen staff
  • Creative problem-solving when facing supply shortages or equipment failures
  • Conflict resolution among kitchen staff during stressful service periods
  • Time management while juggling multiple orders with different completion times
  • Mentoring and training junior chefs and line cooks

Hard skills for your Chef resume

  • Classical French and Italian culinary techniques (sauce preparation, butchery, pastry)
  • Menu costing and food cost management using ChefTec software
  • Restaurant POS systems (Toast, Square, Aloha)
  • HACCP food safety protocols and ServSafe Manager certification
  • Sous vide cooking with precision temperature control
  • Specialty knife skills (brunoise, chiffonade, tournée cuts)
  • Kitchen scheduling and labor management using 7shifts
  • Recipe standardization and scaling for high-volume production
  • Molecular gastronomy techniques (spherification, foams, gels)