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Creative Resume Pros and Cons
Our free creative chef resume templates are perfect for applicants who want to showcase their personality while sharing their professional achievements.
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- Cons: Some employers wont like creative resumes
- Cons: Aesthetics can take up too much valuable space
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Accomplished Chef with a background in leading kitchen teams in the achievement of business goals while designing innovative, well-received menus. Expertise in all facets of kitchen management, including inventory management, budgeting, production scheduling, and strategic planning. Track record of success in growing restaurant profits while reducing staff turnover.
4/1/2012 ? Present
Chef de Cuisine
Sky Lodge Resort ? Taos, NM
Manage daily production, preparation, and presentation of food for hotel restaurant and room service.
Tracked and analyzed food and labor costs; prepared reports, charts, and schedules to meet budget and maintain quality.
Work with Executive Chef to create and cost outlet, banquet, seasonal, and special menus.
Maintain walk-in coolers and rotate food to maintain cleanliness and freshness standards.
Direct sanitation of all kitchen facilities and equipment, and ensure compliance with health code standards for sanitation.Key Achievements
Retained 25% staff with 7% rotation relating to job transition and 3% turnover.
Grew sales 30% while managing 16% labor and 45% food costs; grew sales 23% in 2014.
3/1/2011 ? 3/1/2012
Chef de Cuisine
Table to Table ? Colorado Springs, CO
Oversaw setup and breakdown of temporary kitchens for individual events, including stations mise-en-place, loading and unloading U-Haul, and troubleshooting equipment.
Established and managed positive relationships with local purveyors and fostered relationships with guest chefs, corporate teams, and local markets.
Created ideal environment for guest chefs to enable execution of events to fullest potential.
6/1/2009 ? 3/1/2011
Banquet Sous Chef
Hot Springs Inn Resort ? Steamboat Springs, CO
Inspected and ensured proper setup and readiness of each item on menu.
Conducted routine inspections of seasonings, portion, and presentation of food.
Supervised storage of unused food to minimize waste and maximize quality.
Managed day-to-day kitchen operations, including coordinating inventory, purchasing, and disbursement of supplies.
Developed and initiated strategies to improve employee engagement.
Achieved 100% guest satisfaction by providing employees with training and resources needed to deliver exceptional service and teamwork.
2009 Diploma: Culinary Arts
Auguste Escoffier School of Culinary Arts Boulder, CO