Sample Line Chef Resume

Posted in Chef Resume Examples

Dennis Stevens
914 Grant View Drive
New Berlin, WI 53151
(123)-530-8492
[email]

Job Objective Obtain employment as a Line Chef.

Highlights of Qualifications:

  • Substantial experience in large volume food production and culinary training
  • Operational knowledge of upholding high standards of food quality and kitchen hygienic conditions
  • Exceptional knowledge of concepts and procedures of food testing
  • Proficient in standardized recipes preparation and attractive presentations
  • Skilled at monitoring, training and coaching kitchen staff
  • Ability to keep working on assigned task inspite of constant disturbance and multi-tasking
  • Ability to perform optimally in fast-paced stressful working environment yet keeping up with deadlines

Professional Experience:

Line Chef
American Cruise Lines, New Berlin, WI
August 2007 – Present

  • Prepared received orders for routine kitchen operations.
  • Suggested low food ingredients for stock to supervisor.
  • Maintained and complied with all cleanliness and hygiene standards.
  • Reported kitchen manager about malfunctioning and unsafe aspects of equipments.
  • Provided orientations and training to new recruits about menu, recipes and cooking procedures.
  • Headed responsibility to promote high quality service and congenial teamwork.
  • Assisted Executive Sous Chef with routine food operations.
  • Complied with standard recipes and process to cook, season and garnish prepared food item.

Line Chef
Pei Wei Asian Diner, Inc, New Berlin, WI
May 2004 – July 2007

  • Provided assistance in handling different food production sections including menus, recipes, cooking, plating and staff.
  • Supervised food production processes following given recipes.
  • Provided affirmative guest experience with staff function and attractive menu design.
  • Ensured to minimize food waste through controlling food production.
  • Prepared food items in compliance with operation standards as mentioned.
  • Provided assistance to line employees with routine responsibilities.
  • Maintained storage and cooking area in adherence with established kitchen standards and specifications.

Education

Bachelor’s Degree in Culinary Arts
West Virginia State University, Institute, WV



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