Sample International Chef Resume

Posted in Chef Resume Examples

Todd Bond
2987 Lakewood Drive
Rochelle Park, NJ 7662

Job Objective International Chef with profound culinary knowledge and skills seeking employment in your organization.

Highlights of Qualifications:

  • Admirable experience working in F & B and other culinary operation
  • Deep knowledge of traditional, modern and international food preparations
  • Profound knowledge of latest trends in food items in regular menu and catering with all aspects of cooking
  • Good understanding of food production, kitchen sanitation, food cost controls, and presentation
  • Skilled at designing and creating new recipes and also menus
  • Ability to proactively resolve problems occurring at work
  • Ability to work in high volume and batch cooking
  • Ability to use apposite kitchen facilities, materials and equipments

Professional Experience:

International Chef
Langham Hotels International, Rochelle Park, NJ
August 2007 – Present

  • Coordinated and monitored job duties of cooks and other kitchen staff involved in food production.
  • Administered work and performance of employees working in kitchen.
  • Supervised routine operations at kitchen specializing in international cuisine.
  • Demonstrated appropriate professional behavior at work as role model.
  • Administered shift operations in banquet kitchen.
  • Ensured to attain high level productivity from all kitchen employee performance.
  • Motivated team members to develop mutual trust, cooperation and admiration for one another.

International Chef
Marriott International, Inc, Rochelle Park, NJ
May 2004 – July 2007

  • Ensured plating of food items keep up to established international standards.
  • Cooked and presented quality rich food items.
  • Maintained kitchen and all workstations dirt-free and without any cross contamination.
  • Enacted responsibility to cook mis-en-place for applicable menu.
  • Ensured food ingredients are of desired quality and stored appropriately.
  • Worked in parallel with financial and departmental goals to control food cost effectively and improve gross profit margins.
  • Provided assistance to Head Chef for training kitchen staff in adherence with company rules and procedures.


Bachelor’s Degree in Hospitality Management
Los Angeles Valley College, Valley Glen, CA

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