Pantry Chef Resume

Samantha Gray

North Highlands CA 95660

(916) 987-6543

[email protected]

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Job Objective

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

Highlights of Qualifications:

  • Admirable experience in preparing and presenting cold foods
  • Profound knowledge of equipments and procedures cold foods including salads and cold soups
  • Deep knowledge of concepts and methods of food testing
  • Proficient in quality and hygiene food preparing equipments
  • Skilled at using kitchen knives for chopping, dicing, cutting and carving
  • Ability to administer performance of kitchen personnel and train them accordingly
  • Ability to evaluate and comprehend cooking documents including manuals and recipes
  • Strong cutting, chopping, carving, dicing skills
  • Excellent teambuilding and conflict resolution skills

Professional Experience:

Pantry Chef

Fairmont Hotels & Resorts, Delray Beach, FL

August 2007 – Present

  • Provided assistance with menu design primarily using leftover food.
  • Implemented sanitation and hygiene standards in pantry kitchen.
  • Monitored garnishing of desserts and salads for plating.
  • Decorated and plated cold food items for banquets and buffets.
  • Presented all cold foods attractively with specialized plating styles.
  • Ensured every utensil and cutlery used in kitchen is properly sanitized and clean.
  • Used industrial dishwashing machine and other cleaning equipment to comply with sanitation norms.
  • Ensured all kitchen plate wares, silverware and cutlery are stored appropriately following established guidelines.

Pantry Chef

Dover Downs Hotel & Casino, Delray Beach, FL

May 2004 – July 2007

  • Monitored, evaluated and supported all direct report performance working alongside Hotel Director.
  • Attended routine Executive Chef meeting and created estimate and requisitions of food preparation everyday.
  • Complied with recipes used in company to assure good taste of food.
  • Presented prepared food using pictures of apt yield as well as portion control.
  • Headed responsibility to identify costing of food items for sale at pantry shop.
  • Participated actively for training pastry employees keeping focus on rules and regulations laid down by United States Public Health.
  • Ensured charge to display cold food in buffets.
  • Identified prospective cost cutback through controlling cost.


Bachelor’s Degree in Culinary Arts

North Dakota State University, Fargo, ND