International Chef Resume

Samantha Gray

North Highlands CA 95660

(916) 987-6543

[email protected]

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Job Objective

International Chef with profound culinary knowledge and skills seeking employment in your organization.

Highlights of Qualifications:

  • Admirable experience working in F & B and other culinary operation
  • Deep knowledge of traditional, modern and international food preparations
  • Profound knowledge of latest trends in food items in regular menu and catering with all aspects of cooking
  • Good understanding of food production, kitchen sanitation, food cost controls, and presentation
  • Skilled at designing and creating new recipes and also menus
  • Ability to proactively resolve problems occurring at work
  • Ability to work in high volume and batch cooking
  • Ability to use apposite kitchen facilities, materials and equipments

Professional Experience:

International Chef

Langham Hotels International, Rochelle Park, NJ

August 2007 – Present

  • Coordinated and monitored job duties of cooks and other kitchen staff involved in food production.
  • Administered work and performance of employees working in kitchen.
  • Supervised routine operations at kitchen specializing in international cuisine.
  • Demonstrated appropriate professional behavior at work as role model.
  • Administered shift operations in banquet kitchen.
  • Ensured to attain high level productivity from all kitchen employee performance.
  • Motivated team members to develop mutual trust, cooperation and admiration for one another.

International Chef

Marriott International, Inc, Rochelle Park, NJ

May 2004 – July 2007

  • Ensured plating of food items keep up to established international standards.
  • Cooked and presented quality rich food items.
  • Maintained kitchen and all workstations dirt-free and without any cross contamination.
  • Enacted responsibility to cook mis-en-place for applicable menu.
  • Ensured food ingredients are of desired quality and stored appropriately.
  • Worked in parallel with financial and departmental goals to control food cost effectively and improve gross profit margins.
  • Provided assistance to Head Chef for training kitchen staff in adherence with company rules and procedures.


Bachelor’s Degree in Hospitality Management

Los Angeles Valley College, Valley Glen, CA