International Chef Resume

When writing a International Chef Resume remember to include your relevant work history and skills according to the job you are applying for. Whether you're seeking an entry-level position or have been in your career for a few years, exposing your relevant achievements in your resume can allow you to stand out and get that job interview.

This resume example is a great representation of what a hiring manager is looking for in a International Chef Resume. Feel free to use this example for reference as you create your own resume or use this easy resume builder that will guide you through every step of your building your resume in just a few minutes.

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Here is the International Chef Resume example:

Todd Bond

2987 Lakewood Drive

Rochelle Park, NJ 7662

(555)-555-5555

[email]

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.

Education

Bachelor’s Degree in Hospitality Management

Los Angeles Valley College, Valley Glen, CA