Sample Seasonal Chef Resume

Posted in Chef Resume Examples

Florence Martin
349 Hudson Street
Newark, NJ 7102

Job Objective To exceed culinary service expectations in a hospitality environment as a Seasonal Chef.

Highlights of Qualifications:

  • Strong experience in preparing exclusive meals upholding dietary specifications
  • Profound knowledge of preparing different kinds of desserts and baking varieties of breads and pastries
  • Deep knowledge of every facet of operations at food and Beverage department
  • Proficient with Jonas POS System and Microsoft Office
  • Skilled at reading and comprehending training guidelines from HACCP and MSDS
  • Ability to perform and supervise BOH culinary related activities
  • Ability to evaluate and resolve problems at work

Professional Experience:

Seasonal Chef
Doyon Tourism Services, Newark, NJ
August 2007 – Present

  • Monitored and managed menus and exclusive food preparations.
  • Followed apposite systems for receiving processes comprising of FIFO rotation and maintaining incoming product.
  • Complies with all standard recipes and prepared food accordingly.
  • Administered food portions, cooking methods and waste minimization ways for cost controlling.
  • Supervised kitchen operations and ensured ServSafe, safety and hygiene policies were followed.
  • Assured management about accurate training of entire BOH staff.
  • Ensured every kitchen employee endorses professional working atmosphere and complies with grooming and dress-up specifications.

Seasonal Chef
Patina Restaurant Group, Newark, NJ
May 2004 – July 2007

  • Recruited and mentored staff working in BOH and culinary division on new food products, menu briefing and cooking methods.
  • Performed routine food ingredient procurement activities as per par levels within allocated budgets.
  • Ensured all purchase invoices are appropriately coded according to accounts requirements.
  • Participated actively in recruiting and interviewing processes working alongside Beach Culinary Manager and assured apt staffing levels.
  • Enforced routine sanitization audits on daily and weekly basis in culinary department.
  • Cooked and packed high level quality food for All-day guided tasks.
  • Baked freshly prepared pastries, cookies, breads and desserts everyday.
  • Contributed in food production for placed orders for breakfast, lunch buffet and dinner for 80 people everyday.


Bachelor’s Degree in Culinary Arts
Western State College, Gunnison, CO

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