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executive chef

  • menu development  
  • skilled in Sysco ordering system, menu analysis and smx program
  • Coordinate planning, budgeting, or purchasing for all the food operations within establishment.
  • Arrange for equipment purchases or repairs.

senior executive chef

  • Open newly acquired business and support existing ones.
  • Establish contact with vendors to ensure account set-ups.
  • Ensure all systems are set up and in place.
  • Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens.
  • Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.

executive chef

  • Responsible for interviewing, hiring and training of BOH and FOH staff.
  • Oversaw production of time-crucial recipes.
  • Monitored inventory and ordered produce, proteins, beer, and wine.
  • In charge of large party reservations; from first guest interaction, planning, and executing of party.
  • Ensured proper food and liquor cost.
  • Created new dishes, specials, and tasting menus.
  • Butchered and aged all meats

executive chef

  • Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.Managed staff of 54, oversaw all kitchen and food operations for the main restaurant and catering onsite totaling over $1.2 million annually.
  • Responsible for the new hire training and retraining of existing staff on food presentation techniques and wine decanting.
  • Featured in numerous local and state newspapers for recognition on seasonal menus, restaurant charity events and catering. 
  • Collaborate with other departments to integrate logistics with business systems or processes such as customer sales, order management and accounting.
  • Coordinate planning, budgeting, and purchasing for all the food operations within the hotel.

executive chef

  • Consistently maintain food and labor cost 
  •  Implementation of OH&S and HACCP Procedures
  • Training and mentoring of staff 
  • Menu design 
  • Implementation of new concept and refurb  
  • Interview, select, train, supervise, counsel and discipline all employees in the department. 
  •  Provide, develop, train, and maintain a professional work force.