To make sure your resume is what employers are looking for, try incorporating these things: Whether you are just starting your career, or are a seasoned veteran, employers are expecting you to be familiar with the basics. The exception to this is that some fine dining establishments might require you to have formal training. It is not necessary to have any kind of diploma or education to work in the foodservice industry. List any training classes, food service certifications, and relevant workshops that you have received. If you have been in the industry for a while, only include your cooking experience.Įducation/Licenses/Certifications/Relevant Coursework/Training:
Sales Executive, Customer Service Agent, etc.) to show you have work experience. If you are new to the restaurant industry, you can add other employment (ex. Showcase your past places of employment and include a list of your daily responsibilities. List of key skills that you possess that are also found in the job posting The Complete Chef Resume Writing Guide Resume Sectionsġ – 3 sentences giving a broad overview of your profession, years of experience in the industry, and specific areas of specialty (ex. Typically, works directly under a Line Cook in one specific area of the kitchen. Often a recent graduate or someone who is still undergoing training. Range Chef: One of the most basic chefs ( cook) in the kitchen. Similar titles for this position include Chef de Partie and Station Chef. Line cooks can be broken down into additional titles, including sauce chef (saucier), break cook (Boulanger), deep fry cook (fruitier), cold food cook (pantry chef), and soup chef (potager). Line Cook: In charge of one particular area of the kitchen. Supervises the work of the kitchen staff. Takes over the main responsibilities when the Executive Chef is off duty. Sous-Chef: Second in command, working directly with the Executive Chef. Similar titles for this position include Head Chef, Master Chef, and Chef Manager. Controls inventory and relationships with suppliers. Manages all kitchen staff, including hiring, training, and scheduling. Below are the most common chef position titles, including a brief overview of their responsibilities.Įxecutive Chef: Responsible for directing and overseeing the entire operations of the kitchen. It is also important to be clear with employers about the type of positions you are interested in moving forward. Remember to use the correct position title when describing your past employment. Most kitchens are divided into types of food (grill, cold bar, desserts, etc.) so be sure to specify what part of the kitchen you feel most comfortable in. The other important thing to highlight is any areas of specialty that you possess.
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Often have dress code rules, in addition to strict guidelines restaurant staff to follow.
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Examples include TGI Friday’s, Cracker Barrel, and Olive Garden.įine Fining: Full-service restaurants with dedicated meal courses. Casual dining restaurants typically have a full-bar. Examples of fast-casual restaurants include chains like Chipotle, Moe’s, and Panera Bread.Ĭasual Dining: Serves mid-range priced foods in a casual setting. The food is prepared fresh in-house daily. Orders are still taken at a counter, not at a table. We would call someone preparing food in McDonald's not a chef, but a crew member.įast Casual: Slightly higher quality of food than that of a fast-food restaurant. Examples of fast-food restaurants include McDonald's, Wendy’s, and Burger King. Food is not ordered from a table, but rather from a counter. This could range from a food cart to a corporate chain. If you aren’t sure what type of service you have worked in, you can review the breakdown below:įast Food: Emphasis on the speed of service. This information should be included in both your summary/objective, as well as in each position description. This includes the type of cuisine, for example, American, French, or Italian, as well as the type of service, for example, casual dining or fine dining.
For both beginners and seasoned veterans, it is important to clearly identify the type of restaurants you have worked in. Depending on how far along you are in your career, you are going to want to highlight different things.
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