Chef Resume Example

Menu innovation, food cost, and kitchen leadership

A chef resume should connect culinary craft to business results — food cost percentage, ticket times, health inspection scores, and team retention. This example balances kitchen skills with leadership metrics in an ATS-friendly layout hiring managers in hospitality expect.

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ATS keywords for chef resumes

Work the terms that match the job description naturally into your resume so it ranks well in applicant tracking systems.

executive chef
sous chef
menu development
food cost control
HACCP
kitchen management
line cook
banquet service
ServSafe
culinary arts

Single-column, ATS-readable structure
Quantified, achievement-focused bullet points
Role-specific skills grouped for fast scanning

Elena Vasquez

elena.vasquez@email.com · +1 (503) 555-0162 · Portland, OR · https://linkedin.com/in/elenavasquez

Professional summary

Sous chef with 8 years in farm-to-table and fine dining. Cuts food cost without sacrificing quality, runs a calm line during 200+ covers, and mentors prep cooks into lead roles.

Skills

Culinary

Menu development, Butchery, Pastry basics, Banquet service

Management

Food cost control, HACCP, ServSafe, Vendor relations

Professional experience

Sous Chef
Hearth & Vine — Portland, OR
Apr 2020 – Present
- Lowered food cost from 32% to 27% through portion standards and seasonal menu rotation.
- Led a 14-person kitchen through a health inspection with zero critical violations.
- Developed a tasting menu that raised average check by $18 during weekend service.
Line Cook
Riverstone Bistro — Beaverton, OR
Jun 2016 – Mar 2020
- Consistently hit ticket times under 12 minutes on a 120-seat Friday service.
- Promoted to lead line cook within 14 months based on consistency and training ability.