Resume Chef in United States New York City – Free Word Template Download with AI

Name: Maria Gonzalez

Address: 123 West 54th Street, New York City, NY 10019, United States

Email: [email protected] | Phone: (212) 555-0198

A seasoned Chef with over a decade of experience in the culinary industry, specializing in contemporary American cuisine and fine dining. Dedicated to creating unforgettable dining experiences for guests in the vibrant food scene of New York City, United States. Proven expertise in kitchen management, menu development, and maintaining high standards of food safety and quality. Committed to innovation while honoring traditional techniques, ensuring every dish reflects excellence and creativity.

As a Chef in the United States New York City area, I have cultivated a reputation for excellence through roles at iconic restaurants such as The Metropolitan Bistro and Urban Eats. My career is rooted in the belief that food is an art form that should inspire, delight, and connect people. With a passion for sustainability and local sourcing, I strive to support community-driven initiatives while delivering exceptional culinary experiences.

The Metropolitan Bistro - New York City, NY (June 2018 – Present)

Chef de Cuisine

• Lead a team of 15 kitchen staff, overseeing daily operations, menu planning, and food preparation for over 200 guests per day.
• Developed seasonal menus that incorporated locally sourced ingredients from NYC farmers' markets, enhancing the restaurant's reputation as a leader in sustainable dining.
• Implemented cost-saving measures by optimizing inventory management and reducing food waste by 18% within six months.
• Collaborated with sommeliers to create wine pairings that complemented the menu, increasing customer satisfaction scores by 25%.

Urban Eats - New York City, NY (March 2015 – May 2018)

Sous Chef

• Managed the kitchen during peak hours, ensuring consistent quality and timely service in a high-pressure environment.
• Trained and mentored junior chefs, fostering a culture of teamwork and professionalism that improved staff retention by 30%.
• Revamped the dessert menu to feature innovative, plant-based options, which became a top seller and attracted new customer demographics.
• Complied with all health and safety regulations in the United States New York City area, maintaining a flawless inspection record for three consecutive years.

Chef’s Table at The Empire - New York City, NY (August 2012 – February 2015)

Chef de Partie

• Assisted in the preparation of over 50 dishes daily, focusing on precision and presentation to meet the restaurant’s high standards.
• Participated in special events and private dining experiences, including a renowned charity gala for NYC Food Bank.
• Collaborated with the executive chef to introduce a fusion menu that blended global flavors with American classics, gaining media attention from local food blogs and publications.

Culinary Institute of America (CIA) – Hyde Park, NY (Graduated: 2011)

Bachelor of Science in Culinary Arts. Specialized in American Cuisine with a focus on modern techniques and sustainable practices. Participated in internships at Michelin-starred restaurants across the United States, including a six-month stint at Le Bernardin in New York City.

City University of New York (CUNY) – Baruch College (2008–2011)

Bachelor of Arts in Business Administration. Gained foundational knowledge in hospitality management, which complemented my culinary training and helped me understand the operational side of running a restaurant.

• Cooking Techniques: Sautéing, roasting, braising, and baking. Proficient in both classical and contemporary methods.
• Menu Development: Skilled in creating balanced menus that reflect current trends while maintaining a unique identity.
• Kitchen Management: Experienced in staff training, scheduling, and budgeting for restaurants in the United States New York City area.
• Sustainability Practices: Advocates for reducing food waste and sourcing ingredients from local vendors to support NYC's agricultural community.
• Culinary Software: Familiar with kitchen management systems such as Kitchen Voice and food cost tracking tools.

ServSafe Certification (2019) – United States Food and Drug Administration (FDA) Approved.

Chef’s Certification in Modern American Cuisine – Culinary Institute of America, 2011.

Food Safety Manager Certification – New York City Department of Health and Mental Hygiene, 2015.

Certified Vegan Chef – The Plant Based Culinary Academy, 2020.

• American Culinary Federation (ACF) – Member since 2013. Active in local chapters, attending workshops and networking events in the United States New York City area.
• James Beard Foundation – Participated in the "Women’s Leadership Forum" to advance women in the culinary industry.
• New York City Restaurant Association – Regularly attends seminars on restaurant sustainability and innovation.

Available upon request. Contact Maria Gonzalez at [email protected] or (212) 555-0198.