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Resume Examples

Chef resume examples.

Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.

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Poise template · 1 of 204

What a chef resume needs

The example beside this is built from the duties and skills most often reported for chefs and head cooks. Every line below is editable in the builder, and the bracketed placeholders are there for you to fill in with your own numbers.

Also advertised as

Sous Chef • Kitchen Manager • Executive Chef (Ex Chef) • Chef • Banquet Chef • Cook

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A complete chef resume example

Written in full for one person and one job search, and drawn in the template it ships with. The notes beside it say what the resume does well.

Delphine Carver's Chef de Partie resume in the Rosette template

Rosette template

Delphine Carver, Chef de Partie

Delphine Carver is a chef de partie five years into two scratch kitchens in Minneapolis, running the grill section through 200-cover weekend services, and applying for a sous chef role. A kitchen hires on covers, sections and reliability, so this resume names the sections worked, sizes the services, and gives one waste figure and one inspection record rather than a list of dishes.

Why this resume works

  • The current role sizes the service, 200 covers on a Friday and Saturday, and the section team, two commis, which is how a head chef reads a line cook.
  • Waste is stated as a movement, 15% down, and tied to the change that caused it, a prep list rewritten against the bookings.
  • Three clean inspections and a kept temperature log are the reliability evidence a sous chef post asks for, stated as a record rather than a trait.
  • Skills carry ratings on five discs, so ServSafe and the grill and sauce sections read as strengths at a glance rather than a flat list.
  • A Certifications and Training section under the same blocked heading carries the ServSafe manager credential and the allergen training with their years.
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Summary examples

The opening paragraph does the most work on a resume. Pick the one that matches where you are, then make the specifics yours.

Early career

0–2 years, or changing field

Leads with training and transferable strengths.

  1. Option 147 words

    A chef with strengths in menu development, cost control, and kitchen supervision. This professional prepares and seasons soups, meats, vegetables, and desserts while monitoring sanitation practices and inspecting supplies. Experience includes ordering food, estimating ingredient costs, and assigning prices to menu items to support profitable daily service.

  2. Option 243 words

    An entry-level chef trained in classical and contemporary food preparation and plating techniques. This professional supports day-to-day kitchen production by preparing stocks, sauces, proteins, and vegetables while following standardized recipes. Contributions include maintaining station readiness and executing consistent portioning to support efficient service.

  3. Option 340 words

    A junior head cook focused on sanitation protocols, inventory rotation, and basic recipe scaling. This professional assists with receiving and documenting deliveries, performs routine equipment checks, and follows safety procedures to reduce waste and protect food quality during service periods.

Mid career

3–8 years in the role

Leads with years of experience and proven skills.

  1. Option 148 words

    With a background in culinary operations, a chef with [X] years of experience in supervising cooks and coordinating food preparation across shifts. Skilled at instructing staff in presentation and garnishing, this professional maintains sanitation standards and performs quality checks to preserve consistency and meet established food safety requirements.

  2. Option 244 words

    An accomplished head cook with [X] years of experience in inventory control and purchasing for busy establishments. This professional estimates amounts and costs, requisitions supplies using spreadsheet tools, and inspects incoming products to control food costs and maintain consistent menu quality across service periods.

  3. Option 344 words

    A chef with [X] years of experience in banquet and catering operations who coordinates large plated and buffet events from setup through breakdown. This professional plans advance prep schedules, sequences production across stations, and produces consistent presentations to meet client timelines and event standards.

Senior

8+ years, or leading a team

Leads with scope, leadership, and results.

  1. Option 142 words

    This chef combines kitchen leadership with operational oversight and [X] years of supervising multiple food preparation teams. Responsibilities include coordinating planning and budgeting, analyzing recipes for pricing, and implementing inspection routines that protect product quality while aligning food operations with organizational standards.

  2. Option 247 words

    A kitchen leader prepared to oversee culinary strategy, staff development, and cross-unit standards with [X] years of managing food operations. This professional mentors cooks, directs large scale preparation activities, and uses tools such as Microsoft Excel and ADP eTIME to control labor costs and streamline purchasing processes.

  3. Option 338 words

    A head cook with strategic oversight of multiple kitchen teams who sets culinary standards, standard operating procedures, and cross-unit training frameworks. This professional establishes quality checkpoints and mentors supervisors to sustain consistent production across locations and service periods.

Work-history bullets

Recruiters scan for duties they recognise, then stop on the ones that stand out. A good resume carries both.

Duties employers expect

The responsibilities most often reported for chefs and head cooks.

  • Supervised and coordinated kitchen staff engaged in daily food preparation.
  • Monitored sanitation practices to ensure compliance with health regulations.
  • Instructed cooks in preparation, plating, and presentation of menu items.
  • Ordered food and supplies for a kitchen serving [X] covers daily.
  • Inspected supplies and work areas to confirm conformance to established standards.
  • Checked the quality of raw and cooked products to ensure menu standards were met.
  • Estimated food and ingredient costs to support accurate menu pricing.
  • Scheduled kitchen production and prep timelines to meet service demands and reduce ticket times.

Lines that set you apart

Less common, and more likely to earn a second read.

  • Reduced food cost percentage by [X]% through improved portion control standards.
  • Analyzed recipes and priced menu items based on food, labor, and overhead costs.
  • Created seasonal menus that increased average check size by [X]%.
  • Negotiated pricing with [X] vendors, lowering ingredient costs across the kitchen.
  • Designed decorative food displays for banquets serving [X] guests.
  • Implemented recipe revisions that improved kitchen workflow and simplified prep steps.
  • Developed a cross-training plan that increased staff flexibility across stations by [X]%.
  • Piloted a waste-reduction program that cut spoilage through FIFO scheduling and batch tracking.

Skills to list

Applicant tracking systems match on wording, so use the terms the job ads use. Only claim what you can back up in an interview.

Role-specific skills

The technical and practical skills tied to this job.

  • Microsoft Excel
  • Microsoft Office software
  • Microsoft Outlook
  • Facebook
  • Google Sheets
  • Microsoft PowerPoint
  • Microsoft Word
  • ADP eTIME
  • Axxya Systems Nutritionist Pro
  • Barrington Software CookenPro Commercial
  • CostGuard
  • Culinary Software Services ChefTec

Transferable skills

Strengths that carry across roles and industries.

  • Coordination
  • Monitoring
  • Management of Personnel Resources
  • Social Perceptiveness
  • Speaking
  • Time Management
  • Critical Thinking
  • Service Orientation
  • Active Listening
  • Instructing
  • Judgment and Decision Making
  • Reading Comprehension

Templates for this resume

The guide's example above opens in one layout and pages through the rest. These are the same templates with the detail on what each one does with your sections.

Written and reviewed by the Resumarc teamHow we write our guidance

Contains information from the O*NET Database v30.3 by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license. Content has been modified from the original.