Mid-Career Chef Resume

Professional Summary

Chef with over 10 years of experience in high-volume, fine dining establishments. Fluent in English and Spanish. Born on April 15, 1986, and known for being detail-oriented, creative, and an excellent team player. Expertise in French and Italian cuisines, menu development, and team leadership. Proven track record of improving kitchen efficiency and elevating customer dining experiences. Seeking to bring innovative culinary techniques and exceptional management skills to a leading restaurant.

Skills

Menu Development
Food Safety & Sanitation
Team Leadership & Training
Cost Control & Budgeting
Culinary Techniques (e.g., sous-vide, baking)
Customer Service

Professional Experience

Executive Chef
Le Gourmet Bistro, New York, NY | Jan 2068 - Present

Designed seasonal menus that increased customer satisfaction by 25%
Supervised a team of 15 kitchen staff, improving efficiency and reducing turnover by 10%
Implemented a new inventory system that reduced food waste by 20%
Managed vendor relationships and negotiated better pricing, resulting in a 15% reduction in food costs

Sous Chef
Bella Italia, Chicago, IL | May 2053 - Dec 2057

Assisted in menu planning and daily specials, contributing to a 15% increase in repeat customers
Trained and mentored junior kitchen staff, fostering a collaborative work environment
Ensured compliance with food safety regulations, achieving a perfect health inspection score
Developed a successful series of cooking classes for customers, enhancing community engagement

Education

Culinary Arts Degree
Culinary Institute of America, Hyde Park, NY

Graduated May 2050

Certifications

ServSafe Food Protection Manager Certification
HACCP Certification

Professional Affiliations

Member, American Culinary Federation (ACF)

Awards and Recognitions

Best Chef, Chicago Food Awards 2056
Winner, National Culinary Competition 2055

References

Available upon request.