The traditional chef resume templates keep things clean. These basic resume designs and formats focus on you and your accomplishments. These designs also enable you to make the best use of white space and help balance your career profile on the page. Peek at our traditional resume examples to gain insight on writing and formatting your resume.
Traditional Chef ResumeCustomize Resume
Utilizing our free traditional chef resume templates will help you master the tricks to making a perfect resume to get noticed.
Traditional Resume Pros and Cons
The free traditional chef resume templates are made to meet the needs of applicants who want to highlight their skills and achievements in a clean format that covers past professional history nicely.
- Pros: Great organization
- Pros: For easy reading, look no further
- Cons: it’s impossible to downplay employment gaps
- Cons: Can come across as dry
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Driven Private Chef with 15 years of experience preparing meals for private gatherings, corporate events, and dinner parties. Highly competent in designing menus integrating cultural, religious, and dietary considerations and restrictions. Proven track record of success in achieving year-over-year small business growth while continuously expanding personal and professional network.
Menu planning and design
Inventory management and cost control
Cultural, religious, dietary restrictions
9/1/2010 – Present – New York, NY
Create fresh seasonal meals, including breakfast, lunch, dinner, daily and special holiday meals for parties with up to 20 guests.
Work with client’s personal assistant to coordinate weekly menus and determine weekly budgets.
Plan events and menus for social and work-related events such as political fundraisers and philanthropic events.
Private Executive Chef
3/1/2007 – 6/1/2010 – Chicago, IL
Planned and prepared wide range of nourishing, healthy, and delicious low-fat meals, including lunch and dinner, for private client six days per week; created special meals for groups of guests.
Maintained kitchen and dining areas in accordance to personally established standards of cleanliness and organization.
Managed budget and inventory of kitchen supplies and food and non-food items; ensured food quality and freshness by maintaining strict purchasing, preparation, and disposal schedules.
3/1/2002 – 2/1/2007 – St. Louis, MO / Ft. Lauderdale, FL
Created and prepared daily meals for six-person family at home and traveled with clients to continue services at vacation home.
Met with clients to determine food preferences and restrictions, designed weekly menus, managed budgets, and maintained detailed inventory lists.
Assisted with event planning and execution, and provided leadership and guidance to hired servers and kitchen staff.
Associates Degree: Culinary and Restaurant Management 2001
L’ÃƒÆ’Æ’â€°cole Culinaire — St. Louis, MO