Chef Resume Examples and Templates for 2023

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Chef Resume Templates and Examples (Downloadable)

Example #1 Entry-level

Example #2 Mid-career

Example #3 Senior-level

How To Write a Chef Resume

Think of your resume as a new recipe. You have to use different ingredients in just the right amounts to create something enticing that people want to be a part of. If you’re not sure how to write a chef resume that gets you noticed, the suggestions and examples below can help you gain a better understanding of how it all comes together.

1. Write a compelling profile summarizing your qualifications

The profile summary section of your resume should be a brief synopsis of your experience as a chef. Include what kind of restaurants you’ve worked in and menus you’ve created, and make sure to list any specialties you have, such as baking or a specific type of cuisine. Those applying for executive chef roles can highlight their management experience, and entry-level applicants can focus on their ability to work as a team with the rest of the kitchen staff.

Senior-Level Profile Example


Executive Chef with experience overseeing multiple upscale, full-service restaurants. Eleven years of progressive responsibility in food preparation, menu development, and management of back-of-the-house operations. People-oriented manager who is passionate about food, quality, and customer service, as well as motivating and mentoring team members.

Entry-Level Profile Example


Diligent, professional, and creative line cook with three years of expertise in baking and pastry techniques. Preparation of menu items as well as innovative special orders and creation of innovative dessert items. Proven ability to work collaboratively with kitchen staff, communicate, multitask, and follow instructions.

2. Add an accomplishment-driven professional experience section

As you create the bullets in your professional experience section, focus on your cooking qualifications and the other skills it takes to run a commercial kitchen successfully. Mentioning how you created new menu items that drove sales or implemented a different way to track inventory that reduced food waste shows a hiring manager that your value goes beyond creating delicious dishes. If you’re applying to a larger establishment and will potentially be in charge of a kitchen team, add a bullet or two about your management experience.

Senior-Level Professional Experience Example


Executive Chef

Lamberti’s Cucina, San Diego, CA | March 2015-Present

  • Create menus and standards leading to exemplary dining experiences across four local dining establishments
  • Lead and train culinary teams and ensure training material and processes enable delivery of exceptional dining experiences in all locations
  • Collaborate with chef partners across the enterprise
  • Liaise with supply chain management to identify potential supplier relationships
  • Address quality and/or service gaps
  • Develop food service equipment plans to meet budgetary goals

 

Entry-Level Professional Experience Example


Pastry Line Cook

BlueFin Seafood Shack, Alexandria, VA | August 2017-Present

  • Set up and stock food items and other supplies needed to adhere to established recipes and presentation for bakery items, including breads and pastries
  • Prepare food items, including mixing, kneading, and baking
  • Cook breads, dessert items, and sauces
  • Comply with food sanitation requirements and maintain cleanliness of workstation and cooking surfaces through proper handling of food, practicing appropriate food storage, and adhering to personal sanitation and hygiene rules
  • Perform inventory checks to ensure that bakery is fully stocked with needed items

 

3. Include relevant education and certifications

If you’re moving beyond an entry-level position, the hiring manager is likely going to be looking for a candidate who has formal culinary training, so it’s important to include an education section on your resume. If you studied under any well-known chefs, you could include this, even if it wasn’t through a formal degree program. It’s also a good idea to list any certifications you have, including ServSafe, especially if you are applying for a position at a large establishment, such as a hotel.

Certifications


Template:

  • [Certification Name], [Awarding Organization], [Completion Year]

 

Example:

  • Certified Sous Chef, American Culinary Federation (ACF), 2016

 

Education


Template:

  • [Degree Name]
  • [School Name], [City, State Abbreviation] – [Graduation Month and Year]

 

Example:

  • Bachelor of Science in Culinary Arts and Food Service Management
  • Johnson & Wales University, Providence, RI – May 2017

 

4. List relevant key skills and proficiencies

While every chef position is slightly different, there are also large overlaps, and including some of the key skills and proficiencies it takes to be a great chef in your resume can help you be identified as a standout candidate more quickly. Below, we’ve created a list of some of the most common key skills a hiring manager may be looking for in a chef. Include as many of these as are relevant to your experience.

Key Skills and Proficiencies
Budgeting skills Catering experience
Food safety knowledge Ingredient sourcing
Inventory control Kitchen management
Menu development Multitasking ability
Plating techniques Recipe creation
Sanitation standards Team leadership
Time management Wine pairing knowledge

How To Pick the Best Chef Resume Template

Applying for jobs can feel like full-time employment in and of itself, but using a chef resume template can help you streamline the process, making it easier to apply for more jobs more quickly. But it’s important to pick the right template. It’s generally best to stick to clean and simple designs that are easy to read, but because being a chef is a creative job, you can have a little bit more personality. Consider a template with extra small detail, such as fancier dividing lines or one signature color.

Chef Text-Only Resume Templates and Examples

Years of Experience
  • Entry-level Entry-level
  • Mid-career Mid-career
  • Senior-level Senior-level

Sybil Boyd
(486) 428-7381
[email protected]
5 Linda Lane, Vienna, VA 22180

Profile

Diligent, professional, and creative line cook with three years of expertise in baking and pastry techniques. Preparation of menu items as well as innovative special orders and creation of innovative dessert items. Proven ability to work collaboratively with kitchen staff, communicate, multi-task, and follow instructions.

Key Skills

  • Excellent food preparation and cooking techniques
  • Baking and pastry techniques
  • Ability to work under pressure
  • Ability to work cooperatively with other team members
  • Creativity

Education

Culinary Arts and Food Services Program
Lincoln Culinary Institute, Columbia, MD – May to December, 2017

Professional Experience

Pastry Line Cook, BlueFin Seafood Shack, Alexandria, VA
August 2017 — Present

  • Set up and stock food items and other supplies needed to adhere to established recipes and presentation for bakery items including breads and pastries
  • Prepare food items, including mixing, kneading, and baking
  • Cook breads, dessert items, and sauces
  • Comply with food sanitation requirements and maintain cleanliness of workstation and cooking surfaces through proper handling of food, practicing appropriate food storage, and adhering to personal sanitation and hygiene rules
  • Perform inventory checks to ensure that bakery is fully stocked with needed items

Cook, Chick-fil-A, Vienna, VA
March 2017 — June 2017

  • Manage operations of a variety of stations, including bread, grill, lemonade and fry cook in keeping with recipes, portioning, and waste control guidelines
  • Collaborate with team members
  • Food preparation including cutting fruit, making brownies, and cookies
  • Labeled and stored raw food ingredients

Mike Kruse
(425) 824-1038
[email protected]
423 Festival Road, Indianapolis, IN 46218

Profile

Professional, reliable, team-oriented chef with seven years of high-volume kitchen and custom menu food preparation experience. Ability to work under pressure and work directly with clients to create and deliver high-quality, nutritious, and attractive selection of meals. Entrepreneurial, innovative, and creative.

Professional Experience

Private Chef, Jameson’s Elite, Indianapolis, IN
February 2016 — Present

  • Travel to clients’ homes throughout Indianapolis area
  • Prepare meals for clients
  • Design creative meal plans
  • Shop for groceries and products as needed for meal preparation
  • Uphold highest sanitary and cleanliness standards
  • Provide clients with instructions for reheating and preparation required for provided meals

Line Cook, Elite Health Services, Indianapolis, IN
February 2013 — January 2016

  • Prepare and cook resident-specific meals as directed by staff dietician
  • Handled and stored raw materials, cooked food, and non-food supplies
  • Ordered, restocked, and maintained inventories for kitchen
  • Clean, sanitized, and organized kitchen, as well as tools and other equipment
  • Adhered to health department guidelines

Education

Bachelor of Science in Culinary Arts and Food Service Management
Johnson & Wales University Online – 2017

Associate of Applied Science in Hospitality Administration: Culinary Arts Specialty
Ivy Tech Community College, Fort Wayne, IN August 2014 — May 2016

Key Skills

  • Creative cooking skills that extend to a wide range of meals and dishes
  • Meal planning
  • Menu design
  • Mentoring and training junior chefs
  • Supplier negotiation
  • Inventory management
  • Kitchen staff management
  • Budget management
  • Communication and collaboration
  • Knowledge of safety and sanitation standards
  • Excellent organization
  • Leadership

Certifications

  • CSC – Certified Sous Chef, American Culinary Federation (ACF) | 2016

Caryn Feist
(439) 499-3338
[email protected]
3 Hutchinson Ct., Bell, CA 90202

Profile

Executive Chef with experience overseeing multiple upscale, full-service restaurants. Eleven years of progressive responsibility in food preparation, menu development, and management of back-of-the-house operations. People oriented manager who is passionate about food, quality, and customer service, as well as motivating and mentoring team members.

Professional Experience

Executive Chef, Lamberti’s Cucina, San Diego, CA
March 2015 — Present

  • Create menus and standards leading to exemplary dining experiences across four local dining establishments
  • Lead and train culinary teams and ensure training material and processes enable delivery of exceptional dining experiences in all locations
  • Collaborate with chef partners across the enterprise
  • Liaise with supply chain management to identify potential supplier relationships
  • Address quality and/or service gaps
  • Develop food service equipment plans to meet budgetary goals

Sous Chef, Jenny’s House, N. Hollywood, CA
January 2009 — February 2015

  • Supervised food preparation and presentation to ensure quality and restaurant standards
  • Worked with executive chef to maintain kitchen organization and staff ability
  • Led kitchen staff when chef was unavailable
  • Oversaw and organized kitchen stock and ingredients
  • Kept cooking stations stocked prior to prime operation hours
  • Managed food and product ordering
  • Hired and trained new kitchen employees
  • Minimized waste and managed budgetary concerns

Education

Master Chef Certificate Program
Chef Eric’s Culinary Classroom, Los Angeles, CA 90064 October 2009 — February 2009

Associate of Science in Culinary Arts
Art Institute Of California, N. Hollywood, CA September 2016 — March 2018

Key Skills

  • Highly developed culinary expertise
  • Seasonal menu development
  • Knowledge of a variety of ethnic/regional cuisines
  • Development of special event menus
  • Standardizing recipes to ensure consistent quality in preparation and presentation
  • Strong personal work ethic
  • Guest driven focus on quality, service, and overall dining experience
  • Administer budget for costs of food, beverage, and labor
  • Sound knowledge of FDA and major U.S. metropolitan city health code adherence
  • Leadership in full-service restaurant environments
  • Ability to anticipate problems and create innovative solutions
  • Excellent communication skills and computer proficiency
  • Ability to manage multiple projects under tight deadlines

Certifications

  • CCC Certified Chef de Cuisine, American Culinary Federation (ACF) | 2018

Frequently Asked Questions: Chef Resume Examples and Advice

What are common action verbs for chef resumes?+

If it seems like every bullet in the professional experience section of your resume starts with “cooked,” you’re not alone. It can be difficult to come up with a new, engaging verb for every line. But the words you use matter, and using strong action verbs for your job duties bullets can mean the difference between getting a call for an interview or getting a rejection email. If you’re struggling, try using some of these options.

Action Verbs
Budgeted Catered
Collaborated Controlled
Culled Customized
Designed Developed
Evaluated Executed
Implemented Inspired
Optimized Plated
Prepared Presented
Resolved Sourced
Streamlined Trained

How do you align your resume with a job description?+

Due to the rapid growth of this industry, the Bureau of Labor Statistics predicts that chef positions will grow by 15% through 2031, which is significantly faster than average. This means that you may have an easier time finding your next position, but that’s not a reason to slack on creating targeted resumes. Every time you send out a resume, take some time to swap out or reorder key skills, change the action verbs in your bullets, or highlight specific qualifications to tailor your resume to the job posting as much as possible.

What is the best chef resume format?+

While the traditional reverse chronological resume format is fine for a chef position, you may consider using a combination or functional resume. These resumes often work well for more creative positions because they let you put more emphasis on your skills, proficiencies, and education. Those with more robust work histories may want to use a combination format because there is often more room for the professional experience section.

Expert Advice: Include a cover letter with your resume

If your resume is the cake, the cover letter is the icing and decorations. A strong cover letter complements your resume and tells a hiring manager exactly what you can offer the company and how you will help them achieve their goals. Get more tips and examples in our guide to writing a cover letter.

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Frank Hackett

Certified Professional Resume Writer (CPRW)

Frank Hackett is a professional resume writer and career consultant with over eight years of experience. As the lead editor at a boutique career consulting firm, Frank developed an innovative approach to resume writing that empowers job seekers to tell their professional stories. His approach involves creating accomplishment-driven documents that balance keyword optimization with personal branding. Frank is a Certified Professional Resume Writer (CPRW) with the Professional Association of Resume Writers and Career Coaches (PAWRCC).