Talented head chef with 7+ years of experience. Skilled in staff management and creating menus. Seeking to enhance the dining experience at The Joyous Ocelot. At The Prawn Broker, received two five star reviews from Massachusetts Life Magazine for, “exciting menu, flawlessly executed.” Served a packed house 5 nights a week thanks to vibrant word of mouth.
The Prawn Broker
Feb 2014–May 2019
Served as head chef in 110-seat five-star restaurant. Presided over a sous chef, 6 junior sous chefs, and a kitchen staff of 20.
Maintained five-star reviews from Massachusetts Life Magazine’s head food critic. She praised my menu as exciting and flawlessly executed.
Served 500+ dinners per night, 5 nights a week. Built unstoppable word-of-mouth thanks to creative and intriguing menu.
Trained 25 chefs, sous chefs, and other kitchen staff in food safety, preparation, storage, and presentation best practices.
Northern Maine Outdoor Center
Jan 2012–Feb 2014
Ran kitchen in remote but popular year-round outdoor center.
Raised restaurant rating from three-star to four-star in 15 months.
2012 Cambridge School of Culinary Arts
Professional Chef’s Program Graduate
Pursued a passion for farm-to-table cuisine.
Excelled in food safety and menu-creation coursework.
2007–2011 Boston College
Bachelor of Science in Business Administration
Wrote a weekly column on smoked foods preparation in student paper.
President, student culinary arts club.
Technical Skills: Staff management, menu creation, business knowledge, food safety
Soft Skills: Interpersonal skills, leadership, time management, collaboration
Wrote three cookbooks that sold 1,200 and 1,500 copies.
Make clam & corn chowder 1x a week at Bunker Hill Mission.
Do you need a certain kind of resume for culinary jobs? See our other guides:
Tom Gerencer is a career expert who has published over 200 in-depth articles on Zety. Since 2016, he has been sharing advice on all things recruitment from writing winning resumes and cover letters to getting a promotion.