Corporate Executive Chef Resume

Samantha Gray

North Highlands CA 95660

(916) 987-6543

[email protected]

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Job Objective

Searching for employment as a Corporate Executive Chef and use my past expertise to better the organization as a whole.

Highlights of Qualifications:

  • Vast experience in administering kitchen operations
  • Sound knowledge of menu design and formulating recipes
  • Profound knowledge of creating new applications of food ingredients
  • Familiarity with all established food safety and hygiene standards
  • Wide knowledge of production, sanitation, food cost controls and presentation
  • Strong knowledge of kitchen and dishwashing procedures
  • Skilled at memorizing food recipes and food preparation instructions
  • Proficient in ingredients developing applications
  • Skilled at optimally using automatic food production procedures
  • Ability to designing cost effective menus and recipes
  • Ability to taste and sip food preparation at every stage

Professional Experience:

Corporate Executive Chef

Highgate Hotels, Story, WY

August 2007 – Present

  • Created new culinary preparation programs and techniques.
  • Formulated and implemented functional plans and procedures to assure keeping up with contractual obligations.
  • Provided assistance in practicing regional and corporate FLIKISD based programs.
  • Administered and utilized department based regional cooks for different projects.
  • Developed culinary newsletter and ensured its bimonthly distribution.
  • Provided necessary help in introducing new programs and programs.
  • Headed initiative for kitchen related purchase and maintaining relations with vendor.

Corporate Executive Chef

Morgans Hotel Group, Story, WY

May 2004 – July 2007

  • Formulated cooking prototypes for new concepts and products.
  • Performed with different food products to improve existing items.
  • Conducted regular sales calls and visits to prime client accounts.
  • Provided assistance in putting up food shows at national and regional level.
  • Interacted and worked with manufacturers and new product development teams.
  • Designed and conducted culinary specific training programs for staff working in marketing, sales and R&D department.
  • Participated in sessions and meetings pertaining with new product and service idea generation.


Bachelor’s Degree in Culinary Arts

North Carolina A&T State University, Greensboro, NC