Country Club Chef Resume

Samantha Gray

North Highlands CA 95660

(916) 987-6543

[email protected]

In case you are interested in knowing more info on create resume, stop by Google Docs Resume, Modern Resume or Creative Resume Templates. Always prepare before you make a choice.

Job Objective

To obtain employment as a Country Club Chef.

Highlights of Qualifications:

  • Strong experience in culinary and beverage industry
  • Profound knowledge of supervising culinary production in fine-dining ambience
  • Deep knowledge of international and ethnic cuisines
  • Wide knowledge of applicable health, sanitation and licensing ordinances
  • Familiarity with latest trends and styles associated with cooking
  • Good understanding of menu presentation techniques
  • Ability to perform in fast paced and demanding kitchen environment
  • Ability to develop new food items in menu
  • Ability to monitor diverse working staff in kitchen

Professional Experience:

Country Club Chef

Seville Golf & Country Club, Yakima, WA

August 2007 – Present

  • Monitored routine raw material purchase as per inventory demands.
  • Enacted high progressive discipline as required through mentoring, training and counseling along with putting up necessary terminations.
  • Enforced daily and weekly audits to maintain maximum sanitation standards.
  • Worked closely with Beach Culinary Manager as required for all recruitments.
  • Provided continuous excellent dining experience to all club members.
  • Oversaw complete food production and service operation at Country Club.
  • Supervised work of cooks and kitchen staff involved in food production processes.

Country Club Chef

Heathrow Country Club, Yakima, WA

May 2004 – July 2007

  • Recruited, mentored, trained and motivated members working in culinary team.
  • Enacted continuous control and consistent supply of food items at every service outlet.
  • Developed menu for a la carte, snack shops and banquet.
  • Directed routine kitchen operations and headed managing kitchen team.
  • Administered and managed duties of chefs and kitchen staff involved in food production.
  • Used ‘open door’ policy to ask employee feedback.
  • Evaluated employee satisfaction outcomes to recognize and attend to concerns of employees.


Bachelor’s Degree in Culinary Arts

Paul Smiths College, Paul Smiths, NY