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The sample below is for a Executive Chef CV Resume Sample. This resume CV was written by a ResumeMyCareer professional CV resume writer, and demonstrates how a CV resume for an Executive Management CV Resume Sample should properly be created. Our Certified Professional CV Resume Writers can assist you in creating a professional document for the job or industry of your choice.

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Highly experienced and knowledgeable International Executive Chef with more than 20 years in the culinary industry, and who demonstrates results-focused, fine dining restaurant operations, and food and cost reduction initiatives. Progressive leadership with Executive Chef expertise, and quality-driven food service initiatives have created a passion for surpassing financial and service objectives via combination of world-class service delivery, lean operating methods, and featured culinary creations. Derive satisfaction from transforming high-performance staff into tomorrow’s culinary leaders with demonstrative ability to exceed all customer-centric service initiatives. Dedicated to maintaining a reputation for providing a fantastic customer dining experience.

Core Competencies
Food & Beverage Operations • Staff Training/Development • Cost Containment • Purchasing
Inventory Management • Quality Service/Support • Negotiation • Menu Development • Team Leadership
Communications • Food/Labor Cost Controls • Serve Safe Food Handling • Vendor Relations• Procurement


• Pastry menu item and menu development and designed and implemented daily specials.
• Experienced Sous Chef and Chef for Native American, French, Mediterranean, Hawaiian, California, Italian, Umbrian and Regional Cuisine.
• Oversight for 180-seat dining room, 5 banquet rooms and provided superior room service for 195 hotel rooms.
• Managed all food production for breakfast, lunch and dinner each week and developed innovative menus for 5 regions that rolled out seasonally.
• Recruited, hired and trained all kitchen staff and taught customer-centric service staff regarding food production dos and don’ts.
• Annual food costs were 28.7% and yearly kitchen labor was 13.5% including kitchen management.
• Managed all Inventory and procurement of supplies and food stock.
• Actively participated in community charity events, such as Hutchinson Cancer Research, Chef’s Night Out, as well as The Chef’s Collaborative.
• Completed daily inventories ensuring 30% food cost, and managed kitchen hourly labor cost containment measures to 8%.
• Served as first and second commis, involved in highly detailed vegetable production for award winning French Restaurant.
• Grillardin for high volume North Beach brasserie featuring Mediterranean inspired California cuisine and prepared all meat and grill food products.
• Chosen by Real Restaurants owner to help establish kitchen organization cook for restaurant featuring Hawaiian Regional Cuisine.
• Performed one month stage around basic Italian and Umbrian cuisine for Alberto Avalle the Proprietor of II Buco in Italy and one month stage making breads, pastas for a 5-Stara Italian Villa in Umbria, Italy.

Ciao Vito Restaurant, Portland • OR 2008 – Present
Pastry Chef
Il Buco, Spello • Italy 2007
Villa Roncalli, Foligno • Italy 2007
Red Star Tavern & Roasthouse, Portland • OR 1999 – 2004
Sous Chef
Fiddleheads Restaurant, Portland • OR 1998 – 1999
Sous Chef
Pinot Hollywood, Hollywood • CA 1997
Sous Chef

Masa’s Restaurant, San Francisco • CA 1994 – 1996
Job Title
Moose’s Restaurant, San Francisco • CA 1993 – 1994
Kapalua Grill & Bar, Maui • HI 1993
Lead Line Cook
Buckeye Roadhouse, Mill Valley • CA 1991 – 1993
Line Cook

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