Fresher chef resume example
Vishal Rawat · Commis Chef – Continental and Bakery · Dehradun, Uttarakhand. A sample person — replace every detail with your own.
Professional summary
Hotel management graduate trained in continental hot kitchen and bakery, with industrial training at a five-star resort and a first job as commis in a busy all-day café. Works cleanly under pressure, follows recipes and plating standards exactly, and keeps station logs for temperature and labelling. Seeking a commis role in a hotel or restaurant brigade.
Skills
- Mise en place
- Continental sauces
- Bread and viennoiserie
- Knife skills
- Plating standards
- FIFO and labelling
- Temperature logs
- Station cleaning
Experience
- Prepare breads, croissants and laminated doughs for daily service, producing about 200 pieces each morning shift.
- Run the pasta and sandwich station during weekend rush, serving up to 150 covers without plating complaints.
- Maintain chiller temperature logs and date labels, helping the kitchen clear a surprise hygiene inspection without remarks.
- Rotated through the continental kitchen, pastry, banquet and Indian sections under the guidance of chefs de partie.
- Assisted banquet prep for weddings of up to 400 guests, portioning desserts and sauces to the chef’s standards.
Education
Certifications and registrations
- FoSTaC Basic Food Safety Training (Catering), FSSAI
- Short course in artisan bread baking
Projects
- Hill Grain Loaf — sourdough using local mandua flour, added to the café’s weekend menu
Languages
Hindi · Garhwali · English
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Edit it in Word or Google Docs. The layout is ATS-friendly: one column, standard headings, no tables or text boxes.
Edit this resume in the free resume builder → — change the template, colour and country, then download.
Experienced chef resume example
Anitha Thomas · Sous Chef – Kerala and Coastal Cuisine · Kochi, Kerala. A sample person — replace every detail with your own.
Professional summary
Sous chef with twelve years in resort and hotel kitchens, specialising in Kerala and coastal seafood cooking alongside large banquet production. Runs daily kitchen operations, rosters and ordering for a brigade of 30, and leads hygiene audits and menu costing. Known for training young cooks and for regional menus that bring repeat guests.
Skills
- Kerala cuisine
- Seafood handling
- Banquet production
- Menu costing
- Kitchen rostering
- HACCP systems
- Vendor ordering
- Team training
- Menu development
Experience
- Run daily operations for a brigade of 30 across the speciality restaurant, all-day dining and banqueting.
- Kept food cost between 30 and 32 percent by weekly yield testing on fish and seasonal changes to purchasing.
- Created a sadya and coastal tasting menu that became the resort’s most-reviewed dining experience on travel platforms.
- Lead internal HACCP checks and prepare the team for FSSAI and third-party audits, closing every audit with minor points only.
- Led the Indian and seafood section for 250-cover lunch and dinner service, supervising four commis and a demi chef.
- Standardised 60 recipes with portion sizes and photos, which kept dishes consistent across shifts and outlets.
- Trained seven commis through station rotations, three of whom were later promoted to demi chef de partie.
- Prepared curries, stews and appams for banquets of up to 800 guests, following batch-cooking plans set by the chef.
- Handled receiving checks on fish and meat, rejecting stock that failed freshness or temperature standards.
- Covered the tandoor and grill section on busy nights, learning marinades and cooking times from the senior cook.
Education
Certifications and registrations
- FoSTaC Advanced Catering (Food Safety Supervisor), FSSAI
- HACCP Level 3 certificate
- First aid and fire safety training
Projects
- Coastal Tasting Menu — seven-course seafood menu built with local fishers, running for three seasons
- Kitchen Waste Drive — trim and yield tracking that cut daily food waste by about a fifth
Languages
Malayalam · English · Tamil · Hindi
Download this resume
Edit it in Word or Google Docs. The layout is ATS-friendly: one column, standard headings, no tables or text boxes.
Edit this resume in the free resume builder → — change the template, colour and country, then download.
Why these resumes work
- Vishal’s line on chiller logs and a clean surprise inspection tells head chefs that the fresher already treats food safety as part of the job, not a formality.
- Anitha states food cost as a percentage band and explains the yield testing behind it, which is the language executive chefs and hotel managers use daily.
- Both resumes name the FoSTaC level held, basic for the commis and supervisor for the sous chef, matching the responsibility each role carries in the kitchen.
- Cover counts and banquet sizes appear in almost every bullet, so recruiters can see at once whether a chef has worked at the volume their property runs.
Applying outside India?
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