Chef resume example
Restaurant owners want to know your cuisine, the volume you cook for and whether you run a profitable, clean kitchen. Show covers, food cost, inspection results and menus you created.
This is a fictional, illustrative example -- not a real person or a promised result. Replace every detail with your own.
Full example resume
Sample content, for illustration -- not a real person.
Sous chef with 8 years in Italian and New American kitchens serving up to 250 covers a night. Held food cost at 27% and created a seasonal menu that lifted weekday sales 18%.
- •Run the line for 180–250 covers a night with a team of 10 cooks.
- •Cut food cost from 32% to 27% with portion specs and weekly inventory.
- •Created a seasonal pasta menu that lifted weekday sales 18%.
- •Passed every health inspection with the highest grade.
- •Worked sauté and grill stations for 150 covers a night.
- •Trained 12 new cooks on station setup and recipes.
- •Promoted to lead line cook within 2 years.
Summary: weak vs. improved
Passionate chef who loves creating delicious food.
Sous chef in Italian kitchens serving up to 250 covers a night. Held food cost at 27% and created a menu that lifted weekday sales 18%.
Cuisine, volume and food cost prove you can run a kitchen profitably.
Skills to include
- ✓Menu development
- ✓Food cost and inventory control
- ✓Kitchen team leadership
- ✓Food safety (ServSafe)
- ✓Ordering and supplier management
- ✓High-volume line cooking
Only list skills you actually have -- the AI review in the editor will flag a skill that doesn't appear anywhere else in your resume.
Bullet examples: weak vs. improved
Managed the kitchen line.
Run the line for 180–250 covers a night with a team of 10 cooks.
Covers and team size show the pressure you handle.
Controlled food costs.
Cut food cost from 32% to 27% with portion specs and weekly inventory.
Food cost is the number owners care about most.
Created new dishes.
Created a seasonal pasta menu that lifted weekday sales 18%.
A sales result shows your creativity pays off.
How this changes by experience level
Show stations, volume, speed and any training.
Worked sauté and grill stations for 150 covers a night.
Show team, covers, food cost and menu work, like the full example above.
See the full example above.
Show kitchen P&L, concepts launched and reviews or awards.
Opened a 120-seat restaurant as head chef, profitable within 8 months.
Section order
- Contact
- Short summary
- Experience
- Skills
- Training and certifications (ServSafe)
Common mistakes to avoid
- !No covers, food cost or kitchen size
- !Leaving out your cuisine
- !Missing food safety certification
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