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Chef Resume Example

Chef resumes should show culinary style and kitchen leadership. Include covers, food cost and menus you created.

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Marco Bianchi

Chef
marco@example.com · +1 555 0142 · Chicago, IL · linkedin.com/in/marco-bianchi

Profile

Sous chef with 9 years of experience in high-volume, chef-driven restaurants. Lead a team of 12, serve 300+ covers nightly and keep food cost under 28%. Passionate about seasonal Italian cuisine and mentoring young cooks.

Experience

Sous Chef

Trattoria Nonna · Chicago, IL
2021 – Present
  • Lead a brigade of 12 cooks serving 300+ covers per night
  • Reduced food cost from 33% to 27.5% through menu engineering and waste tracking
  • Created seasonal menus that earned a Michelin Bib Gourmand mention
  • Train and schedule kitchen staff and manage ordering

Line Cook

The Loop Bistro · Chicago, IL
2016 – 2021
  • Ran grill and sauté stations during 250-cover services
  • Maintained a 98% health inspection score
  • Prepped and portioned proteins daily

Education

Culinary Arts Diploma

Kendall College · Chicago, IL
2014 – 2016

ServSafe Manager Certified

Skills

  • Menu development
  • Kitchen leadership
  • Food cost control
  • Italian cuisine
  • Inventory & ordering
  • Food safety
  • Butchery
  • Pastry basics
  • Staff training
  • High-volume service

Languages

EnglishNative
SpanishIntermediate

Profile

Sous chef with 9 years of experience in high-volume, chef-driven restaurants. Lead a team of 12, serve 300+ covers nightly and keep food cost under 28%. Passionate about seasonal Italian cuisine and mentoring young cooks.

Top skills for this role

Menu developmentKitchen leadershipFood cost controlItalian cuisineInventory & orderingFood safetyButcheryPastry basicsStaff trainingHigh-volume service

Writing tips for this role

  • Mention covers per night and team size.
  • Show food-cost and waste results.
  • Include certifications like ServSafe.

Experience: Sous Chef

  • Lead a brigade of 12 cooks serving 300+ covers per night
  • Reduced food cost from 33% to 27.5% through menu engineering and waste tracking
  • Created seasonal menus that earned a Michelin Bib Gourmand mention
  • Train and schedule kitchen staff and manage ordering