Chef Resume Sample


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How to grab your future employer’s attention in just a few seconds, when you are applying for a job as Chef? Download this Chef Resume now!


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How to grab your future employer’s attention in just a few seconds, when you are applying for a job as Chef? Download this Chef Resume now and get your polished resume that will impress your future employers in minutes! 

You just have to be a little more creative and follow the local business conventions. Also bright up your past jobs and duties performed. Often they are looking for someone who wants to learn and who has transferable skills like:

  • Leadership skills
  • Ability to communicate
  • Ability to multi-task
  • Can do-will do mentality
  • Hard work ethics
  • Creativity
  • Problem-solving ability

There are a few basic requirements for a Chef resume. Every resume should contain the following:

  • Brief, preferably one page in length
  • Clean, error-free, and easy to read
  • Structured and written to highlight your strengths
  • Immediately clear about your name and the position you are seeking

Our Chef resume template has ways to grab your employer’ attention. Every other essential piece of your document is covered. After downloading and filling in the blanks, you can customize every detail and appearance of your resume and finish in minutes.

Print out your Chef resume template now!

Sneak preview:

PROFESSIONAL EXPERIENCE HERBSAINT New Orleans, LA Chef Nov 2010 Present Managed daily kitchen operations with 8 staff members Re-developed entire menu in 2012, increasing sales revenue by 150 Oversaw food preparation and production, ensuring 100 food safety procedures were followed Interviewed, hired, trained, and directed all staff members since 2012, improving kitchen operational flow by 50 , while maintaining 100 employee retention since Developed process that reduced waste by 40 and improved supply turnover by 70 Referenced in Top Chefs of 2013 magazine, published on Nov 2013 THE RUM HOUSE New Orleans, LA Sous Chef May 2006 Oct 2010 Mentored and trained four junior staff, improving performance by 20 Prepared meals for lunch and dining services with an average of 100 tables per day Managed relationships with vendors, negotiating prices of ingredients and equipment that resulted in 10 savings on budget Collaborated with Head Chef in menu design and innovative recipes EDUCATION SCOTTSDALE CULINARY INSTITUTE Scottsdale, AZ Associates Degree in Culinary Arts May 2007 ADDITIONAL SKILLS Currently experiencing with Latin American Cuisine Trained under Chef Emeril Lagasse.


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