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Chef resume

Travel, tourism and hospitality resumes & cover lettersThis free sample resume for a chef has an accompanying sample chef cover letter to help you put together a winning job application.

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Jai Pembert

476 Darcy Lane
Cob Coast QLD 4444
Mobile: 0455 555 555
Email: jai@email.com

Summary

With over seven years experience in the industry, I have never been more dedicated and passionate about producing high quality, creative and innovative dishes for the Australian public.

Education

Southbank TAFE
Brisbane QLD
Certificate IV in Hospitality (Commercial Cookery)
Graduated: 2003
Garrick High School
Cob Coast QLD
Queensland Certificate of Education
Graduated: 1999

Employment History

Jan 2007 – Sep 2009: Sous Chef
The French Brasserie
London, UK
Responsibilities
  • Supervised a team of 25 in a busy kitchen
  • Managed food preparation processes
  • Managed all team tasks
  • Allocated duties and meal orders
  • Coordinated with front-of-house staff
  • Checked garnishes and meal presentation
  • Checked and maintained stock levels
  • Helped manage all staff rosters
  • Assisted the head chef de cuisine with menu planning, budgets and wine selection
Achievements
  • Second-in-charge for catering for an event at Buckingham Palace
  • Restructured the food prep system which resulted in a more efficient production line
Jun 2003 – Dec 2006: Apprentice chef (later promoted to chef de partie in March 2006)
Scales Seafood Restaurant
Southbank, QLD
Responsibilities
  • Shadowed different chefs de partie to learn about each station of the kitchen
  • Cooked meals, entrees, snacks and desserts
  • Prepared sauces
  • Talked with head chef about supplies and menu options
  • Talked with waiters about different specials
  • Checked stock levels
Achievements
  • Second place in the Restaurant and Catering Association Apprentice Chef Cookery Competition
Mar 2000 – Mar 2003: Apprentice chef
Thyme Australian Restaurant
South Gabba, QLD
Responsibilities
  • Made sure all stations in the kitchen were clear and up to OH&S standard
  • Cleaned kitchen
  • Stored food
  • Chopped all vegetables for prep
  • Checked food expiry dates and discarded any outdated food
  • Put into practice any skills learned in class
  • Helped with all garnishes
  • Washed pots and pans

Qualifications/Certifications

Jan 2004 – Senior First Aid Certificate
Mar 2004 – Responsible Service of Alcohol

Skills

Category Name Proficiency Yrs experience Last Used Value
Language French Intermediate 8 yrs < 12 months  

Interests

Travelling the world and preparing amazing food
French cookery techniques
Experiencing different cultures
Spending time at the beach

References

Tom Hendi – Head chef and mentor
 Scales Seafood Restaurant
(07) 66 222 222
Email: Hendi@email.com
Phone:
Email Referee via iDlogik 		Eve Devereux – Restaurant Owner
The French Brasserie
Email: eve@email.com
Phone:
Email Referee via iDlogik


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