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Maxine Curry
Dayjob Limited
The Big Peg
120 Vyse Street
Birmingham B18 6NF
England
T: 0044 123 456 7890
E: info@dayjob.com
PERSONAL SUMMARY
Maxine comes to you with a strong background in running efficient kitchens and bringing out the best in catering teams. She has the ability to put her skills to good use and create masterful dishes as well as mouth watering desserts and appetizers. As a seasoned professional she is commercially aware and understands how her decisions impact the wider business. At the moment she works for ………………. where she has been involved in the opening of new restaurants in a really fast growing sector. Her key responsibilities are to train new chefs, some of them with no experience at all. With colleagues she has a reputation for being professional, dedicated and willing to learn new skills. Through her working life she has always kept update on current food trends and ingredients. Aside from her professional competencies she has a passion for food, a great attitude and a willingness to learn more. At this stage of her career, she would like to join a company that can offer her a fantastic and professional environment where she can drive herself forward.
CAREER HISTORY
CHEF – Start Date – Present
Employers name – Location
Responsible for using fresh ingredients to cook hundreds of dishes for guests every single day.
Duties;
- Attending to customers in a timely manner and providing a great guest experience.
- Managing the smooth and efficient operation of a kitchen that operates across multiple outlets.
- Designing standardized food presentation guidelines for each dish.
- Keeping the kitchen clean, safe and up to a high standard by following strict health and safety procedures and cleaning practices.
- Carrying out stock takes and food rotation procedures.
- Dealing with all related administrative paperwork such as hygiene certificates, purchase orders and invoices.
- Coordinating all food purchasing, budgeting and planning operations with other staff members.
- Creating menu items, recipes and developing dishes that have variety and quality.
- Working closely with the Sous & Head Chef.
- Starting as early as 7am and finishing as late as midnight.
- Ensuring the food served in the restaurant is safe and legal.
JOB TITLE – Start Date – End Date
Employers name – Location
JOB TITLE – Start Date – End Date
Employers name – Location
KEY SKILLS AND COMPETENCIES
Professional
- Always conforming to health and hygiene regulations.
- Calm under pressure and when the going gets tough.
- Knowledge of basic kitchen sections.
- Familiarity with analytical food and menu preparation software.
- Experimenting to come up with new specialties.
- Energetic and hard-working.
- Experience of working with online delivery companies.
- Basic and Intermediate Food Hygiene Certificate.
- Ability to maintain calm and multitask when under pressure.
Personal
- A genuine passion for delivering top quality dishes.
- Enjoyed the feedback from guests, especially when they leave great reviews.
AREAS OF EXPERTISE
Chooses ingredients
Team management
Knife skills
Kitchen inventory
ACADEMIC QUALIFICATIONS
University name – Degree details Study Dates
College name – Qualifications Study Dates
School name – Subjects / Grades Study Dates
REFERENCES
Available on request.
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