Corporate Chef Resume

Samantha Gray

North Highlands CA 95660

(916) 987-6543

[email protected]

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Job Objective

Seeking employment within the food services sector as a Corporate Chef.

Highlights of Qualifications:

  • Strong experience of innovative menu ideas and presentation for Casual Dining Chains and QSR
  • Deep knowledge of upholding high standards of food quality, taste consistency and sanitation levels
  • Sound knowledge of cuisine testing processes and procedures
  • Familiarity with food testing methods
  • Proficient in cooking methods and presentation techniques
  • Ability to perform optimally in usual business atmosphere focused in high customer service and food quality
  • Ability to keep up with deadlines and simultaneously work on multiple projects

Professional Experience:

Corporate Chef

Gecko Hospitality, Socaldwell, OK

August 2007 – Present

  • Selected food items on menu for cold and hot lunch for clients and staff incorporating soups and salads.
  • Prepared menus for special events and client & staff meetings.
  • Maintain everyday stock of beverages and other snacks items in cooler.
  • Arranged serving of candy, snacks, baked items and chips as needed.
  • Established quality specifications of all food items in menu and cooking practices.
  • Trained staff in cooking procedures, presentation styles, portion controls and retaining nutrients.
  • Ensured effective food costing by setting up purchasing details, inventory requisitions procedures and storage specifications.

Corporate Chef

Cornerstone Group, Socaldwell, OK

May 2004 – July 2007

  • Developed new concepts for menu creation and product prototypes for prime accounts.
  • Presented and suggested innovative menu food listings and concepts for key clients.
  • Monitored and coordinated new projects from beginning till final stage.
  • Developed and maintained timeframes of assigned project.
  • Formulated and distributed technical facts and figures to other Company departments.
  • Followed and updated latest culinary styles and trends in retail and foodservice.
  • Identified new suppliers for food ingredients adhering with given quality assurance principles.


Bachelor’s Degree in Restaurant Management

Mount Holyoke College, South Hadley, MA