Chef Resume Sample

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THE CHEF RESUME SAMPLE PROVIDES STYLISTIC IDEAS THAT YOU MAY USE IN YOUR RESUME

FirstName LastName
Street Address
City, ST ZipCode, Country
Phone #
Email Address


SUMMARY OF QUALIFICATIONS
23 + years of Gulf experience as Executive Chef/Sous Chef/ Chef De Partie.
Fusion cuisine expert in French, Continental, Arabic, Indian, Far Eastern, Italian & American.
Prepared menus, presentations, developed good standards, attended several VIP's and arranged special banquets for important guest and dignitaries.
Opened new properties and designed/developed/served many new varieties of food.
Catered simultaneous functions for up to 900 people.
Controlled cost/inventory/labor/miss use of material.
Interviewed/hired/trained/supervised/evaluated employees.
Excellent communications skills, creative, innovative, team leader, dedicated, organized, detail oriented, decision maker and problem solver.
 
EMPLOYMENT
Diamond Princess Hotel, Dubai, UAE
1999 - Present
Executive Chef
A property of 121 rooms, 8 outlets, Pakistani pub, Room Service & Coffee Shop, preparing Iranian, Lebanese, South & North Indian cuisines with a kitchen staff of 16. Opened this hotel and took care of the entire F & B operations.
 
Royal Hotel, Dubai, UAE
1996 - 1999
Executive Chef
117 room & 3 outlet property, managing a staff of 13 kitchen & stewarding staff
 
Omar Narif Beach Hotel Resort, Rotana Mange, Oman
1995 - 1996
Executive Sous Chef
106 room & 3 outlet property, helped in the opening of hotel as a Acting Chef
 
Gulf Spa and Resort, Muscat, Rotana Mange, Oman
1993 - 1995
Executive Sous Chef
Assisting in supervision of all kitchen sections, helping in preparing new menu, style & maintaining the standard of hotel. Provided backup for executive chef in his absence.
 
Golden Sea Hotel & Resort, Aden, Yemen
1992 - 1993
Executive Chef
170 rooms, 3 restaurants & 2 clubs property. Managing a kitchen staff of 25. Managing the entire operations after reopening of hotel
 
Palm Regal Hotel, Aden, Yemen
1990 - 1992
Executive Chef
220 rooms including 4 restaurants & 3 bars property with 43 kitchen staff. Reporting to GM & working closely with F & B. Organizing kitchen during opening of first hotel in Middle East Region for Palm Regal and preparing every week Italian, Indian, Steak Night, BBQ Night, Seafood Night, etc
 
Oasis Sheraton Hotel, UAE
1988 - 1990
Jr. Sous Chef
In charge of one of the leading fine dining restaurant in Dubai & responsible for supervision of fine dining room & lobby cafe. Assigned a number of very important occasions such as Chain Des Rotisseurs promotions, top VIP functions & preparation of menus
 
Iman Sheraton Hotel, Yemen, Yemen
1986 - 1988
Chef De Partie
A property of 255 rooms & restaurants including outlets; supper club, outside catering, banquet & coffee shop, car park. Prepared Chinese, Japanese, Thai, Indian, Filipino, European & oriental foods. Worked as Chef Tounert preparing buffets, overall check on all sections, butchery, garden manager, saucier Ent & oriental as well in charge of banqueting & outside catering. Special occasions managed for 25th silver jubilee celebration of Yemen, Assisted at presidents palace in preparing a special lunch for delegation of presidents & prime ministers being in charge for hot food, mirror fruit carving & display
 
Rumula Sheraton Hotel, Iraq
1985 - 1986
Chef De Partie
Property includes 3 outlets & 220 rooms, BBQ night for more than 160 guests arranged at Asian Restaurant also in charge of kitchen in absence of sous chef
 
Iman Sheraton Hotel, Yemen, Yemen
1983 - 1985
Chef De Partie
In charge of gandmange, preparing cold buffets such as mirrors, fruit displays & vegetables, pate galantine, all kind of cold foods, ala carte, coffee shop, super club oasis and car park
 
Bahrain Hilton, Bahrain
1981 - 1983
Commis I
Hot & Cold kitchen handling, responsible in preparing Japanese food at the car park for almost 700 person every Sunday. I participated & served at the first GCC in gulf
 
Hilton Gulf-International, Abu Dhabi, UAE
1979 - 1981
1st Commis
Cold Kitchen
 
Hilton Gulf-International, Dubai, UAE
1978 - 1979
2nd Commis
Hot kitchen, first gulf experience assisting superior in all tasks
 
ACADEMIC CREDENTIALS
Board of Technical Education, Bombay
1993
Diploma, Hotel Management & Catering Technology
 
TRAINING
Train the Trainer Program
Trained at Sheraton
1984
 
Arpel International, Dubai, Diversey Liver, Dubai, UAE
Training on Hygiene & Handling Chemical-Kitchen
2001
 
Strategic Management consultancy, Dubai, UAE
Training on Sales Strategies
2002
 
MEMBERSHIP
Member of Emirates Culinary Guild
 
LANGUAGE
English, Hindi, Bengali & Arabic

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