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Chefs and Head Cooks Resume Samples and Templates for 2025

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Chef Resume Guide for India

A well-crafted chef resume is essential for success in India’s thriving culinary industry. Whether you’re a fresher starting your career after completing a culinary diploma or an experienced professional seeking growth at leading hotels like Taj, Oberoi, ITC, premium restaurants, or cruise lines, this guide provides everything you need to create a standout resume that impresses Indian employers and passes ATS screening on portals like Naukri and LinkedIn.

This comprehensive guide includes:

Resume format recommendations for India
Key skills Indian culinary employers look for
Complete resume example with Indian context
Top chef employers in India
Salary insights in INR by experience level
Certification guidance
ATS optimization tips for Indian job portals

Why Your Chef Resume Matters in India

India’s culinary industry is expanding rapidly, with companies like Taj Hotels (IHCL), Oberoi Group, ITC Hotels, Lite Bite Foods, and premium standalone restaurants actively hiring skilled chefs. A strong resume helps you:

Stand out from thousands of applicants on Naukri and LinkedIn
Pass ATS screening used by major hotel chains and restaurant groups
Showcase skills that Indian employers value, including cuisine expertise and kitchen management
Demonstrate your ability to handle both Indian and international cuisines

Indian culinary recruiters value practical skills, creativity, and leadership abilities. Your chef resume must immediately communicate your cooking expertise, menu development skills, and kitchen management experience. With India’s growing fine dining and hospitality sector, a well-optimized resume is your ticket to landing interviews at top establishments.

Chef Resume Format for India

Indian employers prefer clean, professional resume formats. Here’s what works best:

Recommended Format

Length: 1-2 pages (freshers: 1 page, experienced: 2 pages max)
Layout: Reverse chronological (most recent first)
Font: Clean fonts like Calibri or Arial (11-12pt)
Sections: Contact, Summary, Skills, Experience, Education, Certifications

Portfolio Importance

In India’s culinary industry, a food portfolio significantly strengthens your application. Include photos of signature dishes or mention availability of samples.

Personal Details for Indian Chef Resumes

Indian resumes typically include:

Full name
Phone number with country code (+91)
Professional email address
LinkedIn or Instagram portfolio link
City, State (full address not required)

What to Avoid

Complex formatting
Personal information like religion, caste, or father’s name (outdated practice)
Salary expectations (discuss during interview)
References (provide when requested)

Key Skills for Chefs in India

Indian culinary employers look for a combination of cooking expertise, management skills, and creativity.

Core Culinary Skills

Cuisine Expertise: Indian regional, Continental, Asian, Italian
Menu Development: Recipe creation, costing, seasonal menus
Kitchen Management: Brigade supervision, scheduling
Food Presentation: Plating, garnishing, aesthetics
Quality Control: Taste consistency, portion control
Food Safety: HACCP, hygiene standards
Cost Control: Food cost management, waste reduction

Cuisine Specializations

North Indian (Punjabi, Lucknowi, Kashmiri)
South Indian (Tamil, Kerala, Andhra)
Indian street food and regional specialties
Continental and European
Pan-Asian (Chinese, Thai, Japanese)
Italian and Mediterranean
Bakery and Pastry

Technical Skills

Kitchen equipment operation
Inventory management systems
Recipe documentation
Menu engineering
FSSAI compliance
Banquet and bulk cooking

Soft Skills Valued in Indian Kitchens

Leadership: Managing kitchen brigade
Creativity: Innovative dish development
Time Management: Meeting service timings
Stress Management: Handling rush hours
Communication: Coordinating with service staff

How to Present Skills

List cuisine specializations prominently. Use exact keywords from job postings to improve ATS matching. Mention specific cuisines and cooking techniques you excel in.

Chef Resume Example for India

Here’s a complete resume example tailored for Indian employers:

Vikram Chand Sharma

Delhi, India | +91-98XXX-XXXXX | vikram.chef@email.com | instagram.com/chefvikram

Professional Summary

Creative Executive Chef with 12+ years of experience in luxury hotel and fine dining kitchens. Expertise in North Indian, Continental, and Pan-Asian cuisines with proven track record of developing award-winning menus. Led kitchen brigades of 40+ chefs at 5-star properties with consistent guest satisfaction above 95%. Skilled in banquet operations handling events up to 2,000 covers. HACCP certified with strong focus on food safety and cost optimization.

Key Skills

Professional Experience

Executive Chef | ITC Maurya | New Delhi | April 2020 – Present

Lead kitchen operations for 5-star luxury hotel with 450 rooms
Manage brigade of 45 chefs across multiple outlets
Develop seasonal menus achieving 95% guest satisfaction
Handle banquet operations for events up to 2,000 covers
Maintain food cost at 28% against 32% industry average
Trained 20+ chefs who advanced to senior positions
Recipient of “Chef Excellence Award” 2022

Sous Chef | Taj Palace | New Delhi | June 2016 – March 2020

Supervised Indian specialty restaurant with 150 covers
Developed signature dishes featured in Condé Nast Traveller
Managed daily operations and staff scheduling
Achieved 4.8/5 rating on Zomato and TripAdvisor
Coordinated with F&B for VIP and celebrity events
Reduced food waste by 20% through inventory optimization

Chef de Partie | The Oberoi | Mumbai | July 2012 – May 2016

Handled Indian cuisine section in main kitchen
Created daily specials and tasting menus
Trained junior chefs on cooking techniques
Maintained consistency across all dishes
Received “Rising Chef” award 2014

Commis Chef | Taj Lands End | Mumbai | June 2010 – June 2012

Started career in Indian cuisine section
Learned fundamentals of luxury hotel kitchen operations
Assisted in banquet and à la carte service
Developed skills in multiple cuisine stations

Education

Diploma in Culinary Arts | IHM Mumbai | 2010

3-year diploma program
Specialization: Indian Cuisine
First Division with Distinction

Higher Secondary (12th) | CBSE | 2007

Science stream

Certifications

HACCP Food Safety | DNV GL | 2020
FSSAI Food Safety Supervisor | 2021
Advanced Indian Cuisine | ITC Chef Craft | 2019
Wine and Food Pairing | WSET Level 2 | 2018

Cuisine Expertise

Indian: North Indian, Awadhi, Tandoor, Regional International: Continental, Italian, Pan-Asian, Mediterranean Specialties: Tasting Menus, Molecular Gastronomy Basics, Banquet Production

Signature Dishes

Slow-cooked Raan with Saffron Reduction
Deconstructed Butter Chicken
Fusion Dal Makhani Risotto
Modern Gajar Ka Halwa Soufflé

Languages

Hindi (Native) | English (Fluent) | Punjabi (Native)

Declaration

I hereby declare that the information provided above is true to the best of my knowledge.

Vikram Chand Sharma Delhi, December 2024

Note: Declaration statements are common in Indian resumes.

Top Chef Employers in India

India’s culinary industry offers excellent opportunities. Here are the top employers:

Luxury Hotel Chains

Taj Hotels (IHCL): India’s premier hotel chain (100+ properties)
Oberoi Hotels: Ultra-luxury properties
ITC Hotels: Business and luxury hotels
The Leela Palaces: Luxury hospitality
Marriott/JW Marriott: International standards

Premium Restaurant Groups

Lite Bite Foods: Punjab Grill, Asia 7
Speciality Restaurants: Mainland China, Oh! Calcutta
Azure Hospitality: Mamagoto, Dhaba
Impresario Entertainment: Social, Smoke House Deli

Fine Dining Restaurants

Indian Accent: Award-winning modern Indian
Bukhara (ITC): Legendary tandoor cuisine
Dum Pukht (ITC): Awadhi cuisine
Le Cirque (The Leela): French fine dining

Cruise Lines

Cordelia Cruises: Indian cruise line
International cruise lines: Celebrity, Royal Caribbean (abroad)

Catering Companies

IHCL Catering: Premium catering services
Independent caterers: Wedding and corporate

How to Apply

Visit hotel career pages directly
Apply through Naukri.com and LinkedIn
Register with IHM placement cells
Network at culinary events and competitions
Chef recruitment agencies

Chef Salary in India

Salaries vary based on experience, property type, and location.

Salary by Experience Level

Experience	Monthly Salary (INR)
Commis Chef (0-2 years)	₹15,000 - ₹25,000
Chef de Partie (3-5 years)	₹25,000 - ₹45,000
Sous Chef (5-8 years)	₹45,000 - ₹80,000
Executive Chef (8+ years)	₹80,000 - ₹2,00,000+

Note: 5-star hotels pay significantly more; celebrity chef status commands premium.

Salary by City

City	Salary Range (Sous Chef)
Mumbai	₹55,000 - ₹90,000/month
Delhi NCR	₹50,000 - ₹85,000/month
Bangalore	₹45,000 - ₹75,000/month
Goa	₹45,000 - ₹70,000/month
Chennai	₹40,000 - ₹65,000/month
Hyderabad	₹40,000 - ₹65,000/month

Additional Benefits

Meals: Free during shifts
Accommodation: Provided at many hotels
Medical Insurance: At chain properties
Uniforms: Chef coats and equipment
International Exposure: Training abroad at luxury chains

Factors Affecting Salary

Property Type: 5-star hotels pay highest
Cuisine Specialty: Rare cuisines command premium
Awards/Recognition: Award-winning chefs earn more
TV Appearances: Celebrity status increases value

Salary data based on Glassdoor India, AmbitionBox, and industry surveys.

Training & Certification for Chefs in India

Professional training is essential in this competitive field.

Culinary Institutes

IHM (Institute of Hotel Management): Government institutes (Mumbai, Delhi, Chennai)
Culinary Academy of India: Hyderabad
Institute of Culinary Arts (ICA): Bengaluru
Welcomgroup Graduate School: Manipal
Private culinary schools: Multiple cities

Industry Certifications

HACCP Certification: Food safety standard
FSSAI Food Safety Supervisor: Mandatory
Certified Executive Chef: American Culinary Federation
Wine certifications: WSET, sommelier courses
Brand-specific certifications: Taj, ITC training

Specialty Training

Regional Indian cuisine workshops
International cuisine courses
Pastry and bakery specialization
Molecular gastronomy
Food photography and styling

How to List Certifications

Include certification name, issuing body, and year. HACCP and FSSAI certifications are essential. Mention any international training or awards prominently.

ATS Tips for Your Chef Resume

Major hotel chains use Applicant Tracking Systems (ATS) to screen resumes. Optimize yours:

For Naukri.com

Use keywords from job description (chef, cuisine, kitchen)
Keep formatting simple—ATS can’t read complex layouts
Use standard section headings (Experience, Education, Skills)
Upload in .docx or .pdf format

For LinkedIn Applications

Match your resume to your LinkedIn profile
Use industry-standard job titles (Executive Chef, Sous Chef)
Include cuisine specializations prominently
Get endorsements from colleagues and guests

General ATS Tips

DO: Use clean fonts, clear headings, bullet points
DO: Include exact keywords (Indian cuisine, menu development, HACCP)
DO: List specific cuisines and techniques
DON’T: Use headers/footers, text boxes, or graphics
DON’T: Use creative section titles

Keyword Strategy for Indian Chef Roles

Review 5-10 job postings. Common keywords include:

Executive chef, sous chef, chef de partie
Specific cuisines (North Indian, Continental)
Menu development, food cost, kitchen management
HACCP, FSSAI, food safety
Banquet, à la carte, fine dining

Final Tips for Your Chef Resume

✅ Show cuisine expertise: List specific cuisines and techniques

✅ Include kitchen metrics: Food cost, covers handled, team size

✅ Highlight signature dishes: Mention any recognizable creations

✅ Show career progression: Growth through kitchen hierarchy

✅ Include awards: Culinary awards and recognition matter

✅ Portfolio link: Instagram or website with food photos

Quick Checklist

Contact information with +91 phone number
Professional summary highlights cuisine expertise
Skills section includes specific cuisines
Experience shows kitchen size and food cost
Education includes culinary training
Certifications (HACCP, FSSAI) listed
Languages mentioned
Portfolio link included
Length is appropriate (1-2 pages)

Ready to create your professional chef resume? Use our resume builder to get started with expert-designed templates optimized for Indian job portals and ATS systems.

Looking for more guidance? Check out our resume format guide for additional tips on structuring your culinary resume for the Indian job market.

Chefs and Head Cooks Text-Only Resume Templates and Samples

ARVIND RAWAT

Phone: 0000000

Email: arvind@abc.com

Address: C-21, Sector-21, Delhi

About Me

Chefs and Head Cooks

Result-Oriented Chefs / Head Cooks Possess expertise in directing the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts
Extensive experience of XX years heading the overall responsibility for the kitchen’s daily operations; liaising with the relevant companies for food orders; creating new dishes and menus
Skilled in maintaining/raising the food’s profit margins for employers; monitoring and controlling stock levels; ensuring correct stock rotation procedures are followed
Adept in monitoring the implementation of health and safety procedures in the kitchen; estimating costs and ensuring all purchases come within budget; taking care of the kitchen’s accounts and creating a work roster
Deft in planning and directing food preparation and culinary activities; modifying menus or creating new ones that meet quality standards
Instrumental in estimating food requirements and food/labor costs; supervising kitchen staff’s activities; arranging for equipment purchases and repairs
Excellent record of kitchen management; ability to spot and resolve problems efficiently; capable of delegating multiple tasks; possess excellent communication and leadership skills; keeping up with cooking trends and best practices

Education

Hotel Management, Bachelor of Education, Completed, April 2004

Vishwakarma University

– Marks null

Pune, MH

Certifications

Certified Foodservice Professional, Completed , January 2015

Work Experience

Period: March 2017 - Current

Head Chef / Head Cook

Rajabhoj Internationals

Bhiwandi, MH

Determine production schedules and staff requirements necessary to ensure the timely delivery of services.
Estimate amounts and costs of required supplies, such as food and ingredients.
Inspect supplies, equipment, and work areas to ensure conformance to established standards.
Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Order or requisition food and other supplies needed to ensure efficient operation.
Recruit and hire staff, including cooks and other kitchen workers.
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
Arrange for equipment purchases and repairs
Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets
Meet with sales representatives in order to negotiate prices and order supplies
Prepare and cook foods of all types, either on a regular basis or for special guests or functions
Supervise and coordinate activities of cooks and workers engaged in food preparation
Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers
Check the quality of raw and cooked food products to ensure that standards are met
Check the quantity and quality of received products; demonstrate new cooking techniques and equipment to staff
Record production and operational data on specified forms

Period: July 2012 - October 2016

Outlet Head Chef / Executive Chef

St. Regis Hotels

Rorkee, UT

Checked the freshness of food and ingredients
Supervised and coordinated activities of cooks and other food preparation workers
Developed recipes and determined how to present the food
Planned menus and ensure uniform serving sizes and quality of meals
Inspected supplies, equipment, and work areas for cleanliness and functionality
Hired, trained, and supervised cooks and other food preparation workers
Ordered and maintained inventory of food and supplies
Monitored sanitation practices and follow kitchen safety standards