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
A superhero in the kitchen who always strives for perfection in her cooking. Maxine can ensure that a restaurants reputation for food quality is maintained at all times. She is a born leader who relishes taking responsibility for the running of the kitchen, but also knows when and how to delegate. Her key strengths include but are not limited to being ready for anything that a busy shift throws at her team. In her current role she uses state-of-the-art catering equipment to set high standards and ensure dishes are cooked fresh. At work she has a reputation for being a guardian of staff morale so as to keep kitchen workers happy and motivated. During her career she has gained experience of working as a Chef de Partie in a busy hotel and has developed a good understanding of all areas of the kitchen. On a personal level she is not afraid to ask questions or clarify doubts with senior chefs. Right now, she wants to join a company where she will have a chance to work with a group of other professional chefs who have a large bank of knowledge between them.
CAREER HISTORY
CHEF – Start Date – Present
Employers name – Location
Responsible for the day to day running of a large kitchen, including supervising the recruitment and selection process.
Duties;
- Approving and polishing up dishes before they reach the customer.
- Preparing, cooking and presenting amazing food in accordance with standards set by the Head Chef.
- Cooking picture perfect steaks, butchered, aged and cooked to perfection.
- Cooking locally sourced fresh produce.
- Training, developing and creating kitchen teams.
- Communicating with kitchen staff in a professional manner at all times.
- Deciding what dishes to serve and adjusting established orders to meet guests’ requests.
- Working alongside waiters, waitresses and other support staff members.
- Providing feedback to senior managers regarding the food quality of large bulk purchases.
- Delivering menu items to specific spec.
- Working in different sections of the kitchen.
- Gutting and preparing, chickens, poultry and fish for cooking.
- Carefully and accurately measuring dish portions.
- Controlling and directing the food preparation process.
- Organizing duty roster of the staff.
- Scraping and washing large quantities of vegetables and salads.
- Holding team briefings at the start of the day and shift handovers at the end.
- Selecting choice ingredients that will give dishes the best flavour.
JOB TITLE – Start Date – End Date
Employers name – Location
JOB TITLE – Start Date – End Date
Employers name – Location
KEY SKILLS AND COMPETENCIES
Professional
- Experience of opening and setting new restaurant kitchens.
- Attention to detail at all times with a no compromise mentality.
- Good command of the English language, spoken and written.
- Flexible and adaptable to change.
- Experience of bread, pastry, meat, fish and vegetables.
- Demonstrable experience running a shift.
- Awareness of manual handling techniques.
- Strong Supervisory experience and can keep tight control of a kitchen team.
- Experience and knowledge of GP’s and stock management.
Personal
- Prides herself on food quality and hygiene standards.
- A natural networker with both internal and external stakeholders.
- Organised chefs who thrive on working in a team.
AREAS OF EXPERTISE
Fine dining
Creating recipes
Prep work
Chopping vegetables
Specialty dishes
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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