Development Chef Resume

Samantha Gray

North Highlands CA 95660

(916) 987-6543

[email protected]

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Job Objective

Obtain the job of Development Chef at an organization where I can use my excellent culinary skills and make a positive contribution.

Highlights of Qualifications:

  • Vast experience of developing menu and creating innovative recipes
  • Huge knowledge of preparation and packaging of food items for commercial purpose
  • Deep knowledge of working in kitchen environment specializing in voluminous food production
  • Familiarity about internationally known cuisines and its relative impact on today’s guest preference
  • Proficient in fundamental cooking techniques
  • Good understanding of American Regional and Asian cuisine
  • Skilled at commercial food production and packaging
  • Ability to perform efficiently in team environment in any kitchen
  • Ability to innovative creatively and instigate cooking trends
  • Ability to motivate and mange all levels of kitchen staff

Professional Experience:

Development Chef

Whole Foods Market, Tipton, KS

August 2007 – Present

  • Researched and created new food items in menu that were practical to cook in restaurant kitchen.
  • Developed consistently new improvements to cooking functional methods and put into practice.
  • Monitored functional field training processes and original menu listings.
  • Managed and directed every stage of R&D procedures.
  • Headed initiative to develop new product from beginning till end after thorough research.
  • Communicated with existing and new suppliers with regard to new potential ingredients.
  • Followed every State laid down Safety and Health codes as applicable.

Development Chef

ConAgra Foods, Tipton, KS

May 2004 – July 2007

  • Organized new product creation from idea generation till final launch.
  • Developed new concepts for product build up for company self brand, sister concern brands and retailer brands.
  • Ensured every purchase of food ingredients is made by purchase department.
  • Headed development meetings to assure entire associated department interact and perform together to launch new products and concepts.
  • Participated in food production trials across all stages of pre-launch phase.
  • Organized proportional purchase and rival taste panels.
  • Provided correct factual details to technical groups for developing recipes procedures and specifications.
  • Presented food concept initial thoughts to company’s higher management officials.


Bachelor’s Degree in Culinary Arts

Kennesaw State University, Kennesaw, GA