Chef Resume Examples

Arthur H. Croby
1082 Ridenour Street
Sunrise, FL 33323
(786) 260-9050
Summary of Qualifications
20 + years as professional executive chef.
Expert in international cuisine.
Prepared menus and meals for several large corporate and government events.
Opened five new restaurants.
Catered functions for 1000+ people at a time.
Controlled supplies, costs, and inventory.
Interviewed and hired new talent.
Excellent communication as leader and head chef.
Employment
 Princess Hotel, Sunrise, FL
1999 – Present
Executive Chef
Provided food for a large luxury establishment. Specialized in middle eastern and mediterranean cuisine.
Royal Hotel, Sunrise, FL
1996 – 1999
Executive Chef
Managed staff of 20 for a 100 room property.
Beach Hotel Resort, Sunrise, FL
1995 – 1996
Executive Sous Chef
Opened the hotel and determined menu.
Gulf Spa and Resort, Sunrise, FL
1993 – 1995
Executive Sous Chef
Assisted head chef and provided backup. Helped maintain resort’s high cuisine standards.
 Sea Hotel & Resort, Sunrise, FL
1992 – 1993
Executive Chef
Managed entire food service for a 400 room hotel.
Palm Hotel, Sunrise, FL
1990 – 1992
Executive Chef
Oversaw all food at four restaurants. Prepared French and Italian cuisine.
Oasis Hotel, Sunrise, FL
1988 – 1990
Jr. Sous Chef
Led preparation for several VIP events. Created custom meal plans.
Sheraton Hotel, Sunrise, FL
1986 – 1988
Chef De Partie
Supervised food services for a 300 room established preparing Asian cuisine.
 Sheraton Hotel, Sunrise, FL
1985 – 1986
Chef De Partie
Oversaw food services for BBQ establishment.
Sheraton Hotel, Sunrise, FL
1983 – 1985
Chef De Partie
Prepared salad bars and soup of the day.
Hilton, Sunrise, FL
1981 – 1983
Commis I
Prepared Japanese cuisine for high volume eating establish.
Hilton International, Sunrise, FL
1979 – 1981
1st Commis
Vegetable preparation
Hilton International, Sunrise, FL
1978 – 1979
2nd Commis
Meat preparation
Academic Credentials
Board of Technical Education, Florida
1993
Diploma, Hotel Management & Catering Technology
Training
French Cuisine
1984
Food Service for Large Organizations
AAA restaurants
2001
Proper Kitchen HygieneTraining on Hygiene & Handling Chemical-Kitchen
Strategic Management
2002
Food Sales
Membership
Member International Culinary Guild
Language
English, Italian and French

 

 

 


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