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Culinary Arts Instructor

Dynamic, highly experienced, and proven Culinary Arts Instructor with more than 10 years of teaching experience at the notable Los Angeles Trade Technical College in Los Angeles, CA. Proven track record of planning menus that tease the palette, mange all food, inventory, and cost control initiatives, and supply acquisition for numerous hotels, restaurants and cafeterias. Demonstrate a passion for culinary creations and the expertise to pass on that knowledge as a multifaceted Culinary Arts Instructor. Specialized expertise in the creation and modification of soups, sauces, salads, eggs used in various breakfast dishes, and main entrees.

PROFESSIONAL EXPERIENCE
Culinary Arts Instructor/Assistant – Los Angeles Trade Technical Collage, CA 2001 to Present
 Provide all facets of culinary arts instruction and assistance in the art of food preparation.
 Manage inventory control, storeroom management, food costs, and oversee all incoming merchandise items.
 Perform all inventories and ordering of needed merchandise for successful class food preparation, and instruct on food portioning controls that result in lower food costs.
 Build a solid rapport with food and vendor distributors and take advantage of all distributor specials resulting in lower food costs.
 Accurately input all data into the inventory system that keeps track of all current inventories and details what merchandise needs replenishing.

Caterer – Independent Freelance Catering, Los Angeles, CA 1997 to 2001
 Performed as a freelance chef and prepared various menu items for catering companies throughout the Los Angeles area.
 Developed individual menu items or utilized menus given from catering companies, ordered all food products and successfully cooked all catering items that were delivered to events, both large and small.

Day Cook – Jay’s Catering Company, Garden Grove, CA 1996 to 1997
 Oversaw all menu creations and prepared all catered event menus that were delivered to customer sites.
 Planned menus based on customer “per plate” limit and set the budgets for food purchase and catering products.

Supervisor – Motorola Cafeteria, Mesa, AZ 1995 to 1996
 Managed all facets of the pantry department operations, and assisted in salad and salad dressing preparation.
 Assisted the catering department for other menu preparations, and managed inventory ordering and management.

Early Career:
Buffet Chef – Scottsdale Princess Hotel & Resort, Scottsdale, AZ 1994 to 1995
Breakfast Cook – Mesa Pavilion Hilton, Mesa, AZ 1993 to 1994
Restaurant Consultant – American Bartending Service, Hagen, Germany 1993

EDUCATION / CREDENTIALS
B.S., Occupational Studies – California State University, Long Beach, CA
A.A., General Education – Santa Monica Community College, Santa Monica, CA
Culinary Arts Courses – Los Angeles Trade Technical College, Los Angeles CA
Computer Applications Courses – Venice Skill Center, Venice, CA

Credentialing – California State University, Long Beach, CA

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