Head Chef Resume

Samantha Gray

North Highlands CA 95660

(916) 987-6543

[email protected]

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Job Objective

A challenging position as Head Chef in your organization where I can use my gastronomic knowledge and skills.

Highlights of Qualifications:

  • Strong experience in eatery business and start-up kitchen
  • Huge knowledge of managing full service kitchen
  • Profound knowledge about deli eating trends and Mexican foods
  • Proficient in cost management and raw material procurement
  • Familiarity about recipe preparation for healthy cuisine
  • Skilled at food production, presentation, continuing quality, cost control and sanitation
  • Ability to work in teams & maintain amicable professional relations with fellow teammates
  • Ability to multi-task and carry on with work even at invariable interruptions

Professional Experience:

Head Chef

CaterMasters Inc, Everest, KS

August 2007 – Present

  • Monitored cooking procedures, cost, quality and inventory stocks.
  • Headed portion control and planned monthly kitchen budget, menus and recipes.
  • Tested samples of food ingredients deposited by purchase department.
  • Administered job procedures and food production standards to uphold desired quality and service of food items.
  • Formulated standard recipes for food items to assure apt portion control, retaining quality and taste.
  • Identified new methods of cooking to enhance taste of dishes.
  • Maintained constant touch with other kitchen staff members to keep updated with latest developments taking place in cooking and related equipments.

Head Chef

Doyon Tourism Services, Everest, KS

May 2004 – July 2007

  • Provided assistance with planning and development of menu.
  • Supervised performance of kitchen staff and trained them as needed.
  • Complied with food handling and safety standards as stated by City and State health department.
  • Analyzed and indentified changes in food preference of new and existing customers.
  • Identified correct pricing of dishes listed in menu after studying cost of ingredients, labor and overhead expenses.
  • Cooked food by setting up high standards for nutritional content, presentation and cooking methods.
  • Compared final outcome against established standards to measure results and made changes in production accordingly.


Bachelor’s Degree in Culinary Arts

Zane State College, Zanesville, OH