67 Howe Street, Osborne Park, Perth WA 6017
Call: (08) 6158 9940
This Executive Chef Resume Sample is a simplified version, giving you a basic outline to kick start ideas for your own resume. You already understand the importance of selling yourself. Delve deep into your work history and showcase any outstanding achievements i.e., you saved the company x amount of $$$ by implementing new procedures - something to that effect.
Use quantifiable proof mentioned above and opt for a professional, classic, and attractive layout.
Note that this Executive Chef Resume Sample, indeed all these samples, are basic and in no way do they represent what your own resume could be and should be. With each example page, I add a quick “how-to” at the end that teaches you how to adjust these samples to make them your own.
Use these samples as inspiration to get you off on the right foot—and best of all, they are free.
RICHARD
GUEST
EXECUTIVE
CHEF
225 Haven St,
Providence, Rhode Island 02860
E: rtguest.chef@gmail.com h T: 3019154544
“Celebrity
Judge – Australasia Competition 2015”
“Celebrity
Chef – Gold Plate Awards Asia Competition 2014”
Dynamic, high-performing confident Executive Chef with a passion for food and presenting exquisite culinary skills. Solely accountable for logistics management and direction, development of new services and operations, revenue performance and enhancement strategies within Food & Beverages. 100% focused on delivering customer satisfaction through the fine dining experience.
CAREER
NARRATIVE
EXECUTIVE
CHEF (Jan 2013 to present)
Ritz Hotel,
Hong Kong
Supervised all outlets within the Hotel including VIP Dining. Implement and develop menus, recipes and operational guidelines. Successfully managed cost control, menu costing and budgeting for weekly Food & Beverage consumption exceeding 250k. Supervised kitchen teams and ran banqueting operations. Supervise up to 120 multi-national culinary professionals as well as 65 kitchen stewards. Maintain all USPH & Canadian Health Standards achieving an average score of 99.5%.
Culinary outlets managed are:
Set a la Carte menus 1300 seats / French-style bistro 120 seats / Light meals 150 seats / Asian Fusion restaurant 120 seat / Special events including weddings, cocktail parties
EDUCATION & TRAINING
Certificate
in Culinary Art / Associate Degree (2002-2005) Sydney Culinary College, NSW,
Australia
Trade
Certificate, Cooking (1988-1991), Sydney TAFE, NSW, Australia
CERTIFICATES,
MEMBERSHIPS & ADDITIONAL INFORMATION
Member of
the American Culinary Federation Washington DC Chapter
Certified
Executive Chef Certification with the American Culinary Federation
US Green
Card, dual British and Australian Citizenship
REFERENCES
Available upon
request
Food for Thought:
Sharron what can I say, you are beyond impressive! With the short time I gave you to prepare my resume, I was blown away with the outlay, the content and how you highlighted all my best points. I have shown your work to a recruitment agency and they were very impressed. Thank you so much for guiding me through the entire experience, you are truly gifted… Wanda Peters of Perth, Western Australia.