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Our free contemporary chef resume templates are designed to help applicants who want to highlight their skills and achievements with flourishes to help them stand out in the ocean of competition.
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- Cons: This style of resume isn’t for all restaurants
H: (123) 456-7890
C: (123) 456-7890
Seasoned Sous Chef with a passion for creating high-quality American cuisine and success in helping launch new restaurants at sports and entertainment venues. Expertise in kitchen operations management, menu planning, kitchen leadership, and continuous improvement. Seeking to leverage background and hands-on experience to transition to a Sous Chef position with a highly respected organization in Las Vegas, NV.
Quality assurance and control
Food and beverage operations
10/1/2012 – Present
Rolling Hills Casinoortion control, and maintenance of serving temperatures.•Maintained clean and sanitized cooking and serving areas; kept display equipment clean and free of debris during meal service as required by sanitation, safety, production, and merchandising guidelines.•Monitored inventory and product and supply deliveries; tracked product production, consumption, and waste.EducationAssociate in Culinary Arts 2008 Culinary Institute of America at Greystone — St. Helena, CA – Corning, CA
Assist in day-to-day oversight of kitchen staff and work with kitchen management to design creative menus for restaurant’s full-service offerings.
Analyze production of new menu items and ensure high quality and creativity standards for guests.
Manage hiring, training, and development of hourly team members to build cross-functional competencies of operational processes, industry standards, and emerging technologies; provide ongoing feedback and performance reviews.
Ensure adherence to safety and security standards, and train employees on safety plans and Injury and Illness Prevention Program goals.
Maintain operating costs by managing inventories and efficiently using resources.
Increase guest satisfaction levels by delivering improved products; assess guest complaints and follow up on issues.
10/1/2009 – 9/1/2012
Aramark – Long Beach, CA
Coordinated, planned, and participated in production, preparation, and presentation of food.
Created and maintained safe, sanitary work environment conforming to standards and regulations.
Interviewed, scheduled, trained, and provided open communication and feedback to kitchen staff.
9/1/2008 – 9/1/2009
Eurest – Sacramento, CA
Cooked and prepared food following approved recipes and production standards.
Supervised hourly food service associates; interviewed, scheduled, trained, counseled, and reviewed staff performance.
Ensured proper food handling, presentation, portion control, and maintenance of serving temperatures.
Maintained clean and sanitized cooking and serving areas; kept display equipment clean and free of debris during meal service as required by sanitation, safety, production, and merchandising guidelines.
Monitored inventory and product and supply deliveries; tracked product production, consumption, and waste.
Associate in Culinary Arts 2008
Culinary Institute of America at Greystone — St. Helena, CA