Research And Development Chef Resume

Samantha Gray

North Highlands CA 95660

(916) 987-6543

[email protected]

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Job Objective

Looking for a Research and Development Chef position within your organization.

Highlights of Qualifications:

  • Admirable experience in managing food production in upscale restaurant
  • Strong knowledge of food preparation and packaging at commercial level
  • Operational knowledge of different types of cuisines and its impact on preferences and liking of customers
  • Familiarity with used food ingredients in regard to quality, apt handling, characteristics and storage
  • Skilled at handling food items and its related ingredients and menu development
  • Wide knowledge of multiple cuisines, Culinary, Food, Nutrition and Foodservice management
  • Good understanding of conventional and contemporary culinary arts
  • Ability to converse effectively with all team members
  • Ability to research and analyze trends prevailing in food industry
  • Strong organizational and time management skills

Professional Experience:

Research and Development Chef

Whole Foods Market, San Antonio, TX

August 2007 – Present

  • Researched and developed items to be incorporated in menu keeping up with restaurant expectations.
  • Ensured to create methods to enhance processes and execution at culinary operations.
  • Administered programs and procedures conducted for operational field training.
  • Maintained restaurants updated on processes change and product handling.
  • Supported culinary training and provided apt maintenance of materials.
  • Answered all routine queries and questions related to culinary.
  • Identified new and studied existing trends in food service industry.

Research and Development Chef

Hormel Foods, San Antonio, TX

May 2004 – July 2007

  • Developed new methods for preparing innovative food items and procured required ingredients.
  • Identified new machinery requirements and manufacturing procedures for new food product development.
  • Researched ways to enhance quality and lessen cost to existing food production procedures.
  • Provided assistance for preparation for new product initial establishment.
  • Attained apposite understanding of client’s and customer’s requirements as Kraft Foodservice representative.
  • Contributed largely in developing trends, regularized recipes for segment support.
  • Participated in initiatives taken for research and development.


Bachelor’s Degree in Hotel Management

Thomas Edison State College, Trenton, NJ