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Sample
Culinary Example
1111 Karma Lane, Nashville, TN 37075 (615) 537-1036
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KITCHEN MANAGER | SOUS CHEF
Bringing 10 + Years of Professional Experience in Culinary Arts & Training as Follows:
Menu Design
Meal Preparation
Special Events
Catering & Planning
Inventory Control
Kitchen Management
Staff Management
Project Management
Customer Service
Purchasing
Business/Revenue
Growth
Team Building
Training Analysis
Cost Reduction
CORE COMPETENCIES
Recognized throughout career for being a visionary Chef and Corporate Trainer leveraging in-depth
knowledge of the marketplace and the competitor landscape to significantly increase revenue and
operational efficiency. Solid organizational, communication, and team building skills. Adept at
conveying complex menu concepts in a simple and compelling manner. Expertise in Culinary Art
trends, such as food preparation, menu development, event planning/catering, and inventory
purchasing/control.
Results-driven with extensive Corporate Training experience and solid expertise in the areas of
restaurant management, hospitality, cooking, and conflict management.
Highly skilled in creating eye appealing menus, maintaining high levels of sanitation and
cleanliness, and resolving various issues in a timely manner.
Proven ability to effectively handle multi-task levels of responsibility with minimal direction
from superiors while supervising personnel, providing team leadership, motivation, and
development.
Demonstrates knowledge and experience in a diverse range of cuisines.
PROFESSIONAL PROFILE
Love the Kitchen Cooking School Apr. 2008 – Present
Kitchen Assistant
Assisted Owner with setup and preparation of food and materials for classroom presentations while involved in all
aspects of instruction and demonstration of meals, as well as ensuring food safety, sanitation, and cleanup.
Ongoing, Various Clienteles May 2006 – Present
Personal Chef
Provides catering at dinner parties and special functions for a diverse clientele while teaching private cooking
classes custom designed to suit client requirements. Develops menus in coherence with client dietary needs.
St. Maria Restaurant Oct. 2004 – May 2006
Private Chef
Planned and executed daily meals for parish priest according to client requests and dietary needs, as well as
catered to various events, including annual staff Christmas Party, penance dinners, and other group events.
Moses Pastries May 2001 – Mar. 2002
Pastry, Pantry Supervisor
Supervised pastry and pantry staff and substitute Grill Cook. Gained extensive experience with
production/preparation of food for all stations of service, banquets, and offsite special events. Assisted Chef with
inventory control, purchasing, menu development, and recipe testing.
Resume Contributed for Sample Purposes Only
Written by ©Career Plus Resumes, 2009