Improve your Resume for Executive Chef position

Chefs are highly required at elegant restaurants and food establishments; they tend to gain fame thanks to their high quality. Most recognized chefs have their own restaurants, even more, some of them aspire to have their own restaurant chain, first in their country and then abroad.

There are many types of culinary jobs to try, and after some experiences, you can decide what you would like to work as, maybe a baker, bartender, food manager or executive chef. As example you can look for an opportunity on catering employment agencies, through which you can find a job and start your career.

Some strategies to assure a successful Executive Chef job interview:

Be wise and consider some themes in a future job interview: salary expectations, what you are looking for in a candidate, how you see a typical day in the company and always to be ready to discuss on your resume.

  • Always show and highlight your positive qualities, it is important to mention your experiences, as if they are positive stories, never in a negative way.
  • Search common point of views with the interviewer to establish a personal connection that could make the difference between a dozens of participants.
  • Always showing confidence during the job interview.

Executive Chef Resume Templates

Executive Chef resume sections

Resume Objective Examples

My goal is to find a lead position in a new or growing company so I can be a part of building a new and exciting business, or be a heavy lifter in expanding an established organization.


I am a chef who is very passionate about creating memories for people through food. It is my objective to join a team who is as equally as passionate about their food, as well as creating a comforting and welcoming environment for guests to enjoy.


I like to have fun but I am very serious when it comes to food and the execution behind it. I work very hard to make sure my staff is just as serious. I am crazy about organization in the kitchen and have always been extremely hands on when it comes to quality control. I love to cook, so getting dirty with my line cooks is never an issue, it is something I enjoy.


I am very creative and I am always looking for more efficient ways to execute day to day operations. I have always been able to work well within given budgets or projections. I have a proven track record of reaching goals, while still maintaining the quality of guest experience desired. I believe I am fair in the way I manage and am constantly making sure my staff is happy, trained correctly, and set up for success. I enjoy coaching staff in the right direction and watching them succeed.


Don't let the sushi experience fool you. This is a skill I have learned and will always carry with me. I am a southern chef who enjoys learning about all kinds of cuisine. I would love the opportunity to prove what an asset I can be to your company!

Resume Objective Examples
Resume Objective Examples
Resume Objective Examples

Resume Experience Examples

Sous-Chef (2003 - 2009)

  • Marco polo hotel, Davao City, Davao Philippines
  • I Prepared different pies, tops, meringues and creams. I am also Determined variety and quantity of pastry to bake and Designed food presentation.

Line Cook ( 08/2012 - Current)

  • Northstone Country Club, Huntersville, NC USA
  • Assist the chef with menu planning, preparation, and execute dinner. Clean and maintain workstations. Maintain all equipment in work stations. Restock items all items needed to ensure smooth dinner service. Assist with cleaning, sanitation, and organization in walk-in coolers and other areas of the kitchen. Execute banquets/special events.

Executive Sous Chef (January, 2008 - present)

  • Miami Hyatt at The Blue , Doral, Florida USA
  • Prepared different pies, tops, meringues and creams.
  • Cleaned freezers and heating equipment.
  • Cleaned the working area and equipment.
  • Ordered and received supplies and retail products.
  • Realized special cuts of meat following customers requirements.
  • Planned menus.
  • Designed food presentation.
  • Organized the food, meat, products, vegetables, fruits to show them attractive to customers.
  • Established a proper production chain and organized staff to ensure appropriate delivery of services.
  • Inspected equipment and work areas to guarantee they fulfill the established sanitary and safety regulations.
  • Designed menu and prices, keeping in mind seasonal ingredients and number of customers.
  • Estimated and ordered food and other supplies on daily basis.
  • Hired and trained cooks and other kitchen operators.
  • Realized menus for special events such as weddings and conventions.
  • Instructed the cooks about new cooking techniques.
  • Organized staff schedules.

Lead Cook - ( November,2006 - January, 2008)

  • The Cheesecake Factory, Miami, Florida USA
  • Prepared different pies, tops, meringues and creams.
  • Cleaned freezers and heating equipment.
  • Cleaned the working area and equipment.
  • Ordered and received supplies and retail products.
  • Realized special cuts of meat following customers requirements.
  • Designed food presentation.
  • Established a proper production chain and organized staff to ensure appropriate delivery of services.
  • Demonstrated cooks the preparation and presentation of food in services.
  • Hired and trained cooks and other kitchen operators.
  • Instructed the cooks about new cooking techniques.
  • Coordinated the kitchen staff.
  • Organized staff schedules.

Cook - ( April 2004 - November 2006)

  • Nexxt Cafe, Miami, Florida USA
  • Cleaned freezers and heating equipment.
  • Cleaned the working area and equipment.
  • Realized special cuts of meat following customers requirements.
  • Organized the food, meat, products, vegetables, fruits to show them attractive to customers.
  • Demonstrated cooks the preparation and presentation of food in services.

Executive Chef ( August 2011 - Present)

  • Grants Resort, Rangeley, Maine USA
  • Established a proper production chain and organized staff to ensure appropriate delivery of services.
  • Inspected equipment and work areas to guarantee they fulfill the established sanitary and safety regulations.
  • Calculated costs of supplies.
  • Planned menus.
  • Designed food presentation.
  • Designed menu and prices, keeping in mind seasonal ingredients and number of customers.
  • Estimated and ordered food and other supplies on daily basis.
  • Realized menus for special events such as weddings and conventions.
  • Hired and trained cooks and other kitchen operators.
  • Instructed the cooks about new cooking techniques.
  • Discussed and negotiated prices with suppliers.
  • Supervised and coordinated planning, budgets, purchases and all food processes in the restaurant.
  • Coordinated the kitchen staff.
  • Organized staff schedules.

Executive Chef (December 2008 - June 2011)

  • Palm Beach International Equestrian Center, Wellington, Florida USA
  • Ordered and received supplies and retail products.
  • Informed and explained the menu to customers
  • Planned menus.
  • Organized the food, meat, products, vegetables, fruits to show them attractive to customers.
  • Established a proper production chain and organized staff to ensure appropriate delivery of services.
  • Inspected equipment and work areas to guarantee they fulfill the established sanitary and safety regulations
  • Calculated costs of supplies.
  • Demonstrated cooks the preparation and presentation of food in services.
  • Designed menu and prices, keeping in mind seasonal ingredients and number of customers.
  • Estimated and ordered food and other supplies on daily basis.
  • Realized menus for special events such as weddings and conventions.
  • Hired and trained cooks and other kitchen operators.
  • Instructed the cooks about new cooking techniques.
  • Discussed and negotiated prices with suppliers.

Cook - ( October, 1998 - April, 2004)

  • TGI Fridays, Miami, Florida USA
  • Cleaned the working area and equipment.
  • Ordered and received supplies and retail products.
  • Cooked different tapas.
  • Realized special cuts of meat following customers requirements.
  • Demonstrated cooks the preparation and presentation of food in services.

Cook - ( June, 1997 - October, 1998)

  • The Cheesecake Factory, Miami, Florida USA
  • Prepared food following recipes.
  • Kept workstation cleaned and sanitized.

Executive Chef (May 2005 - August 2007)

  • Ibis Golf and Country Club, Palm Beach Gardens, Florida USA
  • Ordered and received supplies and retail products.
  • Planned menus.
  • Designed food presentation.
  • Established a proper production chain and organized staff to ensure appropriate delivery of services.
  • Inspected equipment and work areas to guarantee they fulfill the established sanitary and safety regulations
  • Calculated costs of supplies.
  • Demonstrated cooks the preparation and presentation of food in services.
  • Designed menu and prices, keeping in mind seasonal ingredients and number of customers.

Banquet Chef (January 2003 - May 2005)

  • Jupiter Beach Resort, Jupiter, Florida USA
  • Cleaned the working area and equipment.
  • Ordered and received supplies and retail products.
  • Cooked different tapas.
  • Planned menus.
  • Designed food presentation.
  • Organized the food, meat, products, vegetables, fruits to show them attractive to customers.
  • Established a proper production chain and organized staff to ensure appropriate delivery of services.
  • Offered information about the restaurant specialties.

Executive Chef (September 2007 - October 2008)

  • St. Charles Restaurant, Pierre, South Dakota USA
  • Ordered and received supplies and retail products.
  • Planned menus.
  • Designed food presentation.
  • Established a proper production chain and organized staff to ensure appropriate delivery of services.
  • Inspected equipment and work areas to guarantee they fulfill the established sanitary and safety regulations
  • Calculated costs of supplies.
  • Demonstrated cooks the preparation and presentation of food in services.
  • Designed menu and prices, keeping in mind seasonal ingredients and number of customers.
  • Estimated and ordered food and other supplies on daily basis.
  • Realized menus for special events such as weddings and conventions.
  • Hired and trained cooks and other kitchen operators.
  • Discussed and negotiated prices with suppliers.
  • Supervised and coordinated planning, budgets, purchases and all food processes in the restaurant.

Executive chef resume Skills

  • Ex. Chef, Sous Chef, I have worked in this Industry for all of my professional life., 17 years
  • Pastry, Breads, pies, cakes, ice cream, custards., 2 years
  • Savory, Grill, Sautee, Pantry, Dessert, Expo, 9 years
  • Bartending, All areas of the bar, 2 years
  • Management, Sales Floor/Warehouse/Training/Logistics, 8 years
  • Cooking, Prep, Garde Manger, Grill, Fryer, Broiler, Pastry Prep, 5 years
  • Sales, Sales Floor, On-Site, Cold Calls, Door to Door, 6 years
  • On Site Service & Installer, Cash Register/Scales/Printers, 6 years
  • All aspect of the restaurant, food,wine,service, 32 years
  • Chef, Team Leader, 8 years years
  • Contemporary sauce work, Soups and sauces, 4 years
  • Knife skills, Saute, Chef, 6 years
  • Sous Chef, Kitchen Management, 30 years years
  • Cooking, ordering food stuffs, inventory, trainer, cooking, 17 yrs years
  • Chef, two years chef de partie, ten years experience years
  • Planning menus, Food preparation / Kitchen hygiene, Cost control years

Education

DMMA College of Southern Philippines, 2014

  • Davao City, Davao, Philippines
  • Bachelor of Science in Hospitality Management, masters
  • Diploma in Hotel/Restaurant Management
  • Certificate in Gourmet Cooking
  • Diploma in Professional Baking and Pastry
  • Diploma in Culinary Arts
  • Bachelor in Culinary Arts Management

City College, 2009

  • MIAMI, Florida, USA
  • Bussiness, Bussiness Management, Business Administration
  • High School Diploma
  • Certificate in Culinary Arts
  • Certificate in Food and Beverage Operations
  • Certificate in Art of Cooking
  • Certificate in Gourmet Cooking

Apex High School, 2005

  • Apex, North Carolina, USA
  • Basic, High School Diploma
  • Studied basic high school curriculum along with playing for the baseball team. Graduated with a 3.2 GPA.

Newbury College, 1987

  • Boston, Massachusetts, USA
  • Culinary Arts, Associates Degree
  • Certificate in Culinary Arts
  • Associate in Culinary Arts

York County Technical College , December 1997

  • Wells, Maine, United States
  • Culinary Arts, Associate
  • Certificate in Food and Beverage Operations

Los Angeles Trade Technical college , 2011

  • LOS ANGELES, CA., USA
  • Culinary Arts, AA Culinary Arts
  • Associate in Culinary Arts
  • Certificate in Professional Baking and Pastry

Resume Achievements

Designed concept and menu for Yoshi Southern Fusion and Sushi in Salisbury, NC.

Won Best Chef Rowan County for 2013 while Executive Chef at Yoshi Southern Fusion and Sushi.

Won Sliced Competition 2015 in Charlotte while representing The Cowfish

Won People's Choice Chef at Iron Chef North Hills 2015 while representing The Cowfish.

Received Award for Best Sushi in Raleigh from Wral Out and About 2015 as the Head Sushi Chef for The Cowfish

Have personally catered:

  • California Roots Festival: Carolina Sessions 2014 (all bands and backstage staff, roughly 300 people)
  • Wedding for 75 people (gourmet southern scratch menu)
  • Wedding for 65 people (gourmet NC Seafood spread)
  • In home parties
  • Holiday office parties

Named "Outstanding Chef" by the WTR Foundation in 2017. I have Analyzed kitchen operations and designed new procedures to improve timing and quality in dishes presentation and elaboration.

Improved and created new menu items and presentations, giving the restaurant a new air.

Improved cooks performance creating a positive environment in the kitchen, to lessen the high level of stress during serving hours.

Modified and improved the food ordering and storage systems, saving by 15% in food costs.

Received positive reviews in local newspapers and specialized web pages.

Improved and created new menu items and presentations, giving the restaurant a new air.

Improved cooks performance creating a positive environment in the kitchen, to lessen the high level of stress during serving hours.

Executive chef Licenses and Certifications

Serve Safe Certified.

Serf Save certificate

Maricopa food handlers card

Certified Food Safety Manager - National Registry of Food Safety Professionals

ServSafe Food handlers certificate