Chef Instructor Resume Samples

A Chef Instructor teaches culinary classes to students as per the course curriculum. Key responsibilities included on the Chef Instructor Resume include some or all of these – providing personal and professional classes to students, developing creative instructional methods to implement learning processes, developing handouts for students, setting up laboratory and classroom for students, attending workshop and training session, maintaining and supervising students in classroom and kitchen, administering and conducting written and practical tests, evaluating student’s progress, and providing ongoing support to learners.

To be a Chef Instructor, interested candidates must have a formal culinary education, a deep knowledge of ice craving, food presentation, and fat sculpting skills; culinary skills, classroom management, patience, and effective communication skills. Eligible candidates are supposed to have at least an Associate’s degree or Bachelor’s degree in the field of Culinary Arts. Prior work experience is also needed.

 

Chef Instructor Resume example

Chef Instructor Resume

Summary : Business oriented hospitality professional, with over ten years of gradual management experience in food and beverage operations in boutique hotels, non-commercial operations.

Skills : Microsoft, MS-Project.

Description :

    1. Instructor of Contemporary Cuisine Facilitator of the foundations of classical cooking techniques and redefine them in presentation with modern techniques.
    2. Expediter of the modern vegetarian cuisine with instruction of history and introduction to modern concepts in menu items, alongside their nutritional values.
    3. Instructor of Snout to Tail cuisine by illustrating the use of whole animals while implementing various modern techniques.
    4. Instructor of Food Cost and Purchasing Instructor of the fundamentals of the financial management of a restaurant operation.
    5. Lecturer in the management of various concepts while utilizing the basic financial reporting structure as a template in various operations.
    6. Educated students in the structuring and implementation of a budget in the startup phase of the operation.
    7. Illustrated the importance of economics when forecasting sales.
    8. Explained the techniques involved in the management of labor, food, beverage, and operational costs.
Years of Experience
Experience
7-10 Years
Experience Level
Level
Management
Education
Education
Business Administration


Chef Instructor III Resume

Summary : Prior work as prep cook, line chef, and sous chef for an executive Chef. Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills.

Skills : Educator, Chef, Baking.

Description :

    1. Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
    2. Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating.
    3. Verified proper portion sizes and consistently attained high food quality standards.
    4. Maintained updated knowledge of local competition and restaurant industry trends.
    5. Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
    6. Actively involved in cost control, sanitation, menu development, training, recruitment, private dining, and catering.
    7. Ensured all staff understood the expectations and parameters of kitchen goals and daily kitchen work.
    8. Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
Years of Experience
Experience
10+ Years
Experience Level
Level
Senior
Education
Education
Associate Of Arts


Sr. Chef Instructor Resume

Summary : Culinary graduate with extensive experience in the restaurant field seeking an opportunity to climb the ladder of success in a professional environment. Outstanding work ethic.

Skills : Leadership Development, Leadership training, Teaching.

Description :

    1. Provide culinary instruction for Associate of Applied Science and Hospitality programs at highly accredited culinary and hospitality schools.
    2. Topics taught include quantity foods production, purchasing/inventory management, menu planning, restaurant cost control, and sustainability.
    3. Adept in the cooking lab, production, and lecture environments. Serve on Student Retention, Procurement, and Green committees.
    4. Prepare culinary and hospitality students to be profitable, effective foodservice leaders and entrepreneurs.
    5. Teach quantity food production in the school's Cafe du Jour serving guests/meal.
    6. Write and develop courses for on-ground, online, and hybrid environments.
    7. Recipient of the Chefs of Tomorrow Grant for outstanding culinary instruction and the Catherine Brandel Fellowship from Women Chefs.
Years of Experience
Experience
10+ Years
Experience Level
Level
Senior
Education
Education
Diploma

Chef Instructor/Representative Resume

Summary : A resourceful and imaginative culinary professional with diverse experience in business ownership, culinary education, and restaurant management. Well versed in various cuisines and cooking techniques.

Skills : Fair computer skills, MS-Excel.

Description :

    1. Teaches recreational cooking courses within diverse settings including public classes, private events, and team-building exercises.
    2. Demonstrates step-by-step cooking techniques to both novice and advanced cooks, connecting students to complex information through hands-on engagement.
    3. Oversees the flow and mood of groups and manages class timeframe while students learn and socialize.
    4. Garnered positive social media reactions from students, particularly on Yelp.
    5. Lead assistant and fellow chefs through events and classes.
    6. The established flow of short- and long-term classes with professional and non-professional groups.
    7. Clients and students left with the knowledge of cooking and its importance, but also that they had an experience that was strong in hospitality.
Years of Experience
Experience
10+ Years
Experience Level
Level
Senior
Education
Education
A.A.S

Chef Instructor/Co-ordinator Resume

Summary : Astute analyst, strategic thinker and creative problem solver with over two decades of senior level culinary management experience. Demonstrated skills encompass staffing.

Skills : Field hockey, Softball coach.

Description :

    1. Teaching pro students requires vast knowledge in all topics involved, the ability to lead students of the different back round, age.
    2. A career program is accredited by the ACCSCT and licensed by the Department of Education.
    3. Recreational Program: Teaching school's and self-created, hands-on courses consisting of one to five sessions.
    4. Recreational students vary from novices to true foodies, some time in the same class.
    5. Signature classes: for kids and teens covering all from basic techniques to full menu cooking.
    6. Middle Eastern food, holiday menu and fish cookery, and language and implement high standard work values in a respectful manner.
    7. Special Events / Private Parties chef: Hosting corporations or individuals that hold parties to entertain clients or facilitate internal team building.
Years of Experience
Experience
7-10 Years
Experience Level
Level
Management
Education
Education
Diploma In Art

Chef Instructor II Resume

Headline : To utilize skills and experiences, to operate & manage a high quality cost effective Food & Beverage department, kitchen & /or restaurant. Expanding knowledge to stay up to date, with the trends.

Skills : Guest service, Bill pay, Ordering, Receiving.

Description :

    1. Responsible for teaching ServSafe, sanitation, nutrition, culinary skills and etc.
    2. Post-secondary students wishing to pursue a career as a culinary chef.
    3. Worked with a diverse array of students with varying educational backgrounds remaining cognizant of student cultural needs.
    4. Organized student curriculum with other instructors.
    5. Originating action to improve existing conditions and processes; using appropriate methods to identify opportunities, implement solutions, and measure impact.
    6. Industry connections to promote service-learning, cooperative education, and work-based learning opportunities for the students.
    7. Teach incoming Culinary Students Serve Safe processes and guidelines.
    8. Prepare students to take their Serve Safe Exam by a week of the phase.
Years of Experience
Experience
5-7 Years
Experience Level
Level
Executive
Education
Education
Management

Chef Instructor/Executive Resume

Headline : Professional with 3 years of experience in the IT field working with Servers, Routers, Switches, Racks, Computers, Laptops, Phones, mobile devices and different other peripherals on Windows and platform.

Skills : Problem-Solving, Communications Skills, Teamwork.

Description :

    1. Teach the curriculum to Academy student and Practical's in Lab kitchens.
    2. Establishing objectives in cost, client service & satisfaction, food quality, scheduling, hygiene & sanitation.
    3. Standardization of recipes and maintaining Logs. Controlling food cost, working with the inventory system.
    4. Working with a full understanding of the federal, state, county and municipal regulations that pertain to health, safety, and labor requirements.
    5. Purchase the highest quality goods in a timely manner and at an optimum price.
    6. Research potential purveyors and check for the difference in product quality and pricing.
    7. Monitor shipments to ensure that goods come in on time, and in the event of problems trace shipments and follow up undelivered goods.
Years of Experience
Experience
5-7 Years
Experience Level
Level
Executive
Education
Education
Professional Program

Chef Instructor I Resume

Objective : Food Service Industry that also includes Healthcare. Had the opportunity to utilize management and culinary skills at every level; all of which have included Executive Chef, Banquet Chef, Sous Chef.

Skills : Management, Hard Working.

Description :

    1. Planned and implemented curriculum and educational programs for students within the program.
    2. Communicated class content to students so that learning occurred, skills are developed, and students are motivated to learn and achieve their educational objectives.
    3. Work effectively with Culinary Program Director, other Instructors and diverse populations.
    4. Implemented effective teaching methods, curriculum, and education programs.
    5. Evaluated academic and/or vocational education criteria.
    6. Applied relevant current education methodologies and techniques.
    7. Gathered data, compile information, and prepare reports; including mid-term and final grades.
Years of Experience
Experience
2-5 Years
Experience Level
Level
Junior
Education
Education
Culinary Teaching

Lead Chef Instructor Resume

Summary : Seeking a challenging job opportunity where vast experience, passion, leadership skills, drive, attention to detail, creativity, enthusiasm and dedication to hard work, will be most efficiently utilized.

Skills : Communication Skills, Hard Working.

Description :

    1. Intermediate Baking Series -Advanced Baking Series - Run the Professional Baking series of twelve classes.
    2. Teach kids cooking classes for birthday parties, team events, Kids Summer Cooking Camps.
    3. Assist in teaching adult wine pairing classes, community supper classes and professional chef series of classes.
    4. Solo teaching/instructing classes. As well as other smaller series of cake and dessert classes.
    5. Taught all aspects of the culinary field including baking, Garde manger, soups, appetizers, entrees, menu-planning, butchering, and ice carving.
    6. Wrote and conducted extensive research for daily lesson plans.
    7. Catered special events at the school including ice carving demonstrations.
Years of Experience
Experience
7-10 Years
Experience Level
Level
Management
Education
Education
Diploma

Chef Instructor Resume

Headline : Highly proactive manager, teacher and chef with over thirty years of experience in team leadership in the restaurant and hospitality industries, as well as in the college classroom.

Skills : Management, Patience.

Description :

    1. Purchased adequate quantities of restaurant and lab items.
    2. Calculated inventory and worked within budget for food, beverage, and miscellaneous supplies.
    3. Taught menu design, wine, supervision, and management as well as restaurant development and lab instructional duties.
    4. Wrote curriculum proposal for AAS degree for Culinary Arts and Baking and Pastry plus three certificate management programs.
    5. Textbook choices, class schedules and adequate staffing levels, all in accordance with ACF accreditation standards.
    6. Development of learning outcomes for each of the programs.
    7. Actively participated in ongoing customer service programs to build sales and rapport in the community.
Years of Experience
Experience
5-7 Years
Experience Level
Level
Executive
Education
Education
Bachelor Of Science

Chef Instructor Resume

Summary : A restaurant and hospitality professional with thirteen years experience. Have aided in the opening of seven restaurants across the country for various companies.

Skills : Leadership Development, Leadership Training, Teaching.

Description :

    1. Create curriculum, lesson plans for culinary and food service skills.
    2. Meat fabrication, dressings, cooking techniques and more.
    3. Manage students in a fully operational restaurant.
    4. Ensure serve safe, recipes standards, plate presentation, and quality to include cost control.
    5. Little to no kitchen knowledge and leave able to work many kitchen positions.
    6. Job placement and character of students after graduation are Favorite accomplishments.
    7. Personally have seen a place of chaos and confusion turn into a well ordered and respectful establishment.
Years of Experience
Experience
7-10 Years
Experience Level
Level
Management
Education
Education
GED