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Food Preparation Workers Resume Samples and Templates for 2026

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Food Preparation Worker Resume Guide: Examples, Format & Tips for 2025

Master the Art of Creating an Impressive Food Preparation Resume for India’s Culinary Industry

Crafting a standout resume in the food service industry can be challenging, but it’s your ticket to landing that dream job in India’s growing hospitality and food sector. A well-crafted resume is essential for showcasing your culinary skills, food safety knowledge, and kitchen experience to potential employers.

India’s food and hospitality industry is experiencing tremendous growth, with restaurant chains like Haldiram’s, Barbeque Nation, and Zomato-listed eateries expanding rapidly, alongside five-star hotels, QSR chains like McDonald’s and Domino’s, and catering companies. From commis chefs in luxury hotels to line cooks at popular restaurants, your resume must demonstrate your practical kitchen skills and commitment to food quality and hygiene.

This comprehensive guide offers examples and templates for 2025, along with expert advice on how to write a food preparation resume that gets noticed by recruiters across India’s culinary industry.

Section 1: Understanding Food Preparation Roles in India

What Does a Food Preparation Worker Do?

Food preparation workers are essential members of any kitchen team, responsible for preparing ingredients, assisting cooks and chefs, and maintaining kitchen cleanliness. Their work ensures smooth kitchen operations and consistent food quality.

Core Responsibilities:

Ingredient Preparation: Washing, peeling, cutting, and portioning vegetables, fruits, and meats
Food Storage: Properly storing ingredients following food safety guidelines
Kitchen Assistance: Supporting chefs and cooks during service
Equipment Operation: Using kitchen equipment safely and efficiently
Cleaning & Sanitation: Maintaining clean and hygienic kitchen environment
Inventory Support: Assisting with stock rotation and storage
Basic Cooking: Preparing simple dishes, salads, and accompaniments
Food Safety Compliance: Following FSSAI and hygiene standards

Types of Food Preparation Roles in India

Kitchen Helper/Assistant: General kitchen support and cleaning
Commis Chef: Entry-level cook learning under senior chefs
Line Cook: Responsible for specific station in kitchen
Prep Cook: Focuses on ingredient preparation before service
Pantry Cook: Prepares cold dishes, salads, and desserts
Tandoor Assistant: Assists with Indian bread and tandoori preparations
Catering Staff: Food preparation for events and functions
QSR Crew Member: Quick-service restaurant food preparation

Key Employers in India

Hotel Chains: Taj, Oberoi, ITC Hotels, Marriott, Hyatt, Leela
Restaurant Chains: Haldiram’s, Barbeque Nation, Mainland China, Punjab Grill
QSR Brands: McDonald’s, Domino’s, Pizza Hut, KFC, Burger King
Cafes: Cafe Coffee Day, Starbucks, Chaayos, Third Wave Coffee
Catering Companies: Oberoi Catering, Foodlink, Flying Chef
Corporate Cafeterias: Sodexo, Compass Group, Elior
Cloud Kitchens: Rebel Foods, Box8, FreshMenu
Hospitals & Institutions: Hospital kitchens, school canteens, hostel mess

Section 2: Preparing to Write Your Food Preparation Resume

Gathering Essential Information

Before writing your resume, compile:

Work experience: Kitchens worked in, types of cuisine handled, roles performed
Skills: Cutting techniques, equipment operation, food safety knowledge
Volume handled: Number of covers served, portion sizes managed
Cuisine experience: North Indian, South Indian, Continental, Chinese, etc.
Certifications: Food safety, hygiene training, cooking courses
Equipment knowledge: Commercial kitchen equipment operated
Languages: Communication abilities in local and English languages

Understanding What Employers Seek

Indian food service employers look for:

Basic culinary skills and knife handling
Knowledge of food safety and hygiene practices
Physical stamina for long standing hours
Ability to work in fast-paced kitchen environments
Team collaboration and following instructions
Cleanliness and personal hygiene standards
Reliability and punctuality
Willingness to learn and take feedback

Indian Culinary Context

Highlight your understanding of:

FSSAI food safety guidelines and compliance
Indian cuisine requirements (vegetarian/non-vegetarian kitchens)
Regional cooking styles and techniques
Common Indian spices and ingredients
Festival and wedding catering demands
Popular restaurant kitchen workflows
Hygiene certifications required in India

Section 3: Choosing the Right Resume Format

Chronological Format

Best for workers with consistent kitchen experience. Shows career progression from helper to cook roles clearly.

Functional Format

Ideal for career changers entering food service or those with varied experience. Emphasises skills over timeline.

Simple Format

Works well for entry-level workers with limited experience. Focuses on skills, training, and eagerness to learn.

Recommended Format by Experience Level

Experience Level	Recommended Format	Resume Length
Entry-Level (0-2 years)	Simple/Functional	1 page
Experienced (3-7 years)	Chronological	1-2 pages
Senior/Supervisory	Combination	2 pages

Section 4: Writing a Compelling Professional Summary

Your summary should capture your experience, kitchen skills, and work ethic in 2-3 sentences.

Experienced Kitchen Worker Summary

Dedicated food preparation professional with 6 years of experience in hotel and restaurant kitchens across Mumbai. Skilled in vegetable preparation, basic cooking, and maintaining strict hygiene standards. Known for reliability, speed, and ability to handle high-volume service during peak hours.

Commis Chef Summary

Motivated commis chef with 3 years of experience at five-star hotels including Taj and Marriott properties. Trained in multi-cuisine food preparation with specialisation in Continental and Indian cuisines. IHM diploma holder with FSSAI certification and strong foundation in classical cooking techniques.

QSR Crew Member Summary

Efficient QSR crew member with 4 years of experience at McDonald’s and Domino’s outlets in Delhi NCR. Expert in following SOPs for food preparation, maintaining speed of service, and ensuring product quality consistency. Trained in food safety and customer service.

Entry-Level Kitchen Helper Summary

Enthusiastic kitchen helper with 1 year of experience at a busy restaurant in Bangalore. Quick learner with knowledge of basic vegetable preparation, cleaning procedures, and kitchen safety. Eager to develop culinary skills under experienced chefs and grow in the food industry.

Catering Worker Summary

Hardworking catering professional with 5 years of experience preparing food for weddings, corporate events, and social functions. Skilled in large-volume food preparation, efficient portioning, and working under pressure. Experienced with Indian cuisine specialising in North Indian and Mughlai dishes.

Section 5: Showcasing Your Food Preparation Experience

Hotel Kitchen Experience Example

Kitchen Assistant / Commis 3 Marriott Hotel, Mumbai | April 2020 – Present

Prepare ingredients for multi-cuisine restaurant serving 300+ covers daily
Handle vegetable cutting, marinating, and basic sauce preparation
Maintain mise en place for all stations ensuring smooth service
Follow HACCP guidelines and maintain hygiene standards consistently
Assist senior chefs during banquet preparations for events of 500+ guests
Operate kitchen equipment including slicers, mixers, and grinders safely
Received “Employee of the Month” recognition for dedication and punctuality
Train new kitchen helpers on basic preparation and cleaning procedures

Kitchen Helper Taj Palace Hotel, New Delhi | June 2017 – March 2020

Supported kitchen team in ingredient preparation for 24-hour coffee shop
Washed, peeled, and portioned vegetables and fruits as per chef requirements
Maintained cleanliness of kitchen equipment, surfaces, and storage areas
Assisted with stock rotation following FIFO (First In, First Out) method
Helped with plating and garnishing during busy service periods
Followed personal hygiene standards including proper uniform and grooming

Restaurant Kitchen Experience Example

Prep Cook Barbeque Nation, Bangalore | August 2019 – Present

Prepare marinated meats, vegetables, and accompaniments for buffet service
Handle preparation for 200+ daily covers with consistent quality
Maintain salad bar freshness and replenish items during service
Follow standardised recipes ensuring taste consistency across servings
Assist with live grill station setup and ingredient preparation
Coordinate with service team on customer requests and special diets
Maintain temperature logs and food safety documentation
Achieved 100% compliance in quarterly hygiene audits

QSR Experience Example

Crew Member - Kitchen McDonald’s (Connaught Place), Delhi | March 2018 – Present

Prepare food items following McDonald’s SOPs and quality standards
Operate grill, fryer, and assembly station during peak service hours
Maintain target preparation times meeting speed of service standards
Follow food safety protocols including temperature monitoring and FIFO
Assist with daily cleaning and equipment maintenance schedules
Train new crew members on kitchen procedures and safety protocols
Achieved “Crew of the Quarter” recognition for consistent performance
Handle 500+ orders during peak shifts with accuracy

Catering Experience Example

Catering Kitchen Worker Oberoi Catering Services, Kolkata | September 2016 – Present

Prepare ingredients for catering events serving 100-2,000 guests
Handle large-volume vegetable cutting, marinating, and basic cooking
Assist with packing, loading, and setup at event locations
Maintain cleanliness during preparation and execution of events
Work extended hours during wedding season (November-February)
Follow specific requirements for religious and vegetarian events
Coordinate with kitchen team for efficient event execution
Handle multiple events per week during peak season

Section 6: Essential Skills for Food Preparation Resumes

Technical/Hard Skills

Knife Skills: Basic cutting, chopping, dicing, and julienne techniques
Food Preparation: Washing, peeling, marinating, and portioning
Equipment Operation: Slicers, mixers, grinders, blenders, ovens
Food Storage: Proper storage, temperature control, FIFO rotation
Basic Cooking: Boiling, steaming, frying, grilling fundamentals
Food Safety: HACCP principles, hygiene practices, temperature monitoring
Plating & Garnishing: Basic presentation and garnishing techniques
Kitchen Cleaning: Equipment cleaning, sanitisation, waste disposal

Soft Skills

Teamwork: Collaborating with chefs, cooks, and service staff
Speed & Efficiency: Working quickly during busy service periods
Attention to Detail: Ensuring consistency in preparation
Physical Stamina: Standing for long hours, lifting, moving
Following Instructions: Executing chef directions accurately
Reliability: Consistent attendance and punctuality
Adaptability: Handling menu changes and special requests
Stress Management: Staying calm during rush periods

Domain Knowledge

FSSAI food safety regulations
Personal hygiene requirements in food service
Common allergens and dietary restrictions
Indian cuisine ingredients and preparations
Kitchen workflow and station organisation
Portion control and food cost basics
Equipment safety and maintenance

Section 7: Education and Certifications

Educational Qualifications

Minimum Requirements:

8th or 10th standard pass
Basic literacy for following recipes and labels

Preferred Qualifications:

12th standard pass
Certificate or diploma in Food Production
ITI in Cookery
Diploma from Institute of Hotel Management (IHM)

Recognised Institutions:

National Council for Hotel Management (NCHMCT) institutes
State-level IHMs
Private hotel management colleges
ITI centres with cookery courses

Valuable Certifications

Certification	Issuing Body	Benefit
FSSAI Food Handler Training	FSSAI-registered trainers	Mandatory for food workers
Food Safety Supervisor	FSSAI	Higher responsibility roles
HACCP Awareness	NABCB-accredited bodies	International standard
Basic Food Hygiene	State health departments	Foundational certification
First Aid Certificate	Red Cross/St. John	Emergency response
Fire Safety Training	Fire department	Kitchen safety

Training Programmes

Hotel Training: In-house training at hotel chains
QSR Training: Brand-specific training (McDonald’s, Domino’s, etc.)
Short Courses: 3-6 month cookery programmes
On-the-Job Training: Learning under experienced chefs
Skill India Programmes: PMKVY food production courses

Section 8: Tips for Different Experience Levels

Entry-Level Kitchen Workers (0-2 years)

Highlight any kitchen exposure even if informal
Include training courses and certifications
Emphasise willingness to learn and work hard
Mention physical fitness and stamina
Include reliability and attendance record
List basic skills like cleaning, washing, cutting
Show eagerness to grow in culinary career
Keep resume simple and focused on one page

Experienced Kitchen Workers (3-7 years)

Lead with specific kitchen and cuisine experience
Highlight volume handled (covers, portions)
Include progression from helper to cook
Mention training or mentoring contributions
Showcase consistency and quality achievements
List advanced preparation techniques learned
Include hygiene audit results if applicable
Demonstrate reliability through long tenures

Senior/Supervisory Workers (8+ years)

Emphasise team management and training roles
Highlight experience across multiple kitchens
Include specialisation in specific cuisines
Showcase inventory and stock management
Mention role in menu execution
Include quality control contributions
List relationships with suppliers if applicable
Demonstrate leadership and problem-solving

Section 9: ATS Optimisation for Food Preparation Resumes

Keywords to Include

Job Title Keywords:

Food Preparation Worker, Kitchen Helper
Prep Cook, Line Cook, Commis Chef
Kitchen Assistant, Catering Staff
QSR Crew Member, Kitchen Crew

Technical Keywords:

Food preparation, ingredient prep
Knife skills, cutting techniques
Food safety, FSSAI, HACCP
Kitchen equipment, hygiene

Skill Keywords:

Mise en place, portion control
Temperature control, stock rotation
Cleaning, sanitisation
Multi-cuisine, vegetarian

Action Keywords:

Prepared, assisted, maintained
Operated, handled, followed
Cleaned, stored, coordinated

ATS Best Practices

Use simple formatting without graphics
Include exact job title from posting
List certifications (FSSAI, food safety)
Use standard section headings
Include cuisine and volume experience
Spell out abbreviations (FSSAI, HACCP)
Save in .docx or .pdf format
Include location and availability

Conclusion

Food preparation workers are the backbone of India’s thriving hospitality and food service industry. Whether you’re working in luxury hotel kitchens, busy restaurants, QSR outlets, or catering operations, your resume must demonstrate your practical skills, hygiene awareness, and reliability.

Your food preparation resume should showcase hands-on experience with ingredients, kitchen equipment, and food safety practices. Even without formal culinary training, your work experience and certifications like FSSAI can demonstrate your value to potential employers.

Focus on highlighting the volume you’ve handled, cuisines you’ve worked with, and your attendance record. These practical indicators matter greatly to kitchen managers who need reliable team members during busy service periods.

Use this guide to create a resume that opens doors to opportunities across India’s growing food industry—from hotel chains and restaurants to catering companies and cloud kitchens.

Pro Tip: Leverage ShriResume’s AI Resume Builder to create a professional food preparation resume that highlights your kitchen skills, food safety certifications, and practical experience to impress culinary employers across India.

Frequently Asked Questions

What sections should a strong food preparation workers resume include?

At minimum, include contact information, a professional summary, work experience, key skills, and education. Depending on your experience level, you may also add certifications, achievements, projects, or industry-specific sections that highlight your expertise.

How do I write a professional summary for a food preparation workers role?

Keep it concise — two to three sentences highlighting your experience level, core competencies, and a key achievement or strength that shows why you're right for the job. Tailor it to match the specific role you're applying for.

What skills are most important to list on a food preparation workers resume?

Include a mix of technical skills specific to food preparation workers roles and soft skills like communication, problem-solving, and teamwork. Research job postings in your target companies to identify the most commonly requested skills.

How detailed should my work experience be?

Use bullet points to describe your roles, focusing on specific results, tools used, and the impact you made. Quantify achievements where possible — numbers and percentages help recruiters quickly understand your contributions.

Do I need certifications on my food preparation workers resume?

Certifications aren't always required, but they can strengthen your application — especially if they demonstrate advanced training or specialised expertise. List the certification name, issuing organisation, and year obtained.

What's the best resume format for a food preparation workers?

Most food preparation workers professionals benefit from a reverse-chronological format that lists your most recent experience first. If you're changing careers or have gaps, a functional or combination format might work better.

How long should my food preparation workers resume be?

Aim for one page if you're early in your career. Experienced professionals with extensive achievements can use two pages — just ensure every section adds value and remains relevant to the role.

Should I tailor my resume for each job application?

Yes. Customising your resume with keywords and responsibilities from the job posting improves your chances of passing Applicant Tracking Systems (ATS) and resonating with recruiters. Focus on relevant experience and skills for each role.

Food Preparation Workers Text-Only Resume Templates and Samples

ARVIND RAWAT

Phone: 0000000

Email: arvind@abc.com

Address: C-21, Sector-21, Delhi

About Me

Food Preparation Worker

Skilled and reliable food preparation manager with XX years of experience in working effectively with the kitchen team, and complying with company procedures and food safety policies. Deft in preparing workstation with required ingredients and equipment, and keeping station sanitary and organized throughout shift; preparing ingredients following recipes and guidelines.
Adept in performing all tasks related to food service including food surface sanitation, preparation, and adherence to all food safety protocols and guidelines. Skilled in steaming vegetables and other basic cooking responsibilities and ensuring ingredients are tagged, date-labeled, covered, stored, and rotated effectively.
Ability to use kitchen tools safely (knives and small equipment ware); ability to follow instructions; ability to use knives and kitchen equipment.
Adept in overseeing food levels and restocking items on time, and keeping utensils and equipment clean and sanitary. Establishing stock levels at end of shift and capturing information on standardized stock sheets

Education

, Intermediate, Completed, June 2003

Govt High School

– Marks null

New Delhi,

Certifications

Certified Food Manager (CFM), Completed , January 2016
OSHA Safety Certificate, Completed , January 2021

Work Experience

Period: March 2015 - Current

Food Preparation Worker / Culinary Associate

Marriott Hotels Resorts

Mumbai, MH

Coordinated with wait staff to determine diner volumes in order to anticipate if and when more prep work needs to be done to accommodate increased demands.
Supervised the kitchen team of 5 employees to achieve the highest standard of food production.
Oversaw all chefs and kitchen staff and made sure they understand and employed all the kitchen policies consistently.
Maintained and recorded accurate pricing data for all commodities on the unit stock sheets.
Hired and trained staff in proper work practices when they are hired and conducted and evaluated retraining and refresher training.
Looked after and ensured meals are prepared and delivered on time and in acceptable quantity and quality.
Prepared fruits, vegetables, meats, doughs, marinades, and seasonings for the chefs and line cooks in advance of daily peak dining hours.
Consulted both standard stocking requirements as well as pick lists prepared by the executive chef to pull items from cold storage to thaw before preparation.
Thoroughly sanitize all kitchen surfaces as well as tools and utensils, and wash and clean all food prior to preparation.
Document all items pulled from storage into the preparation area, detailing any foods and/or liquids (i.e., oils and marinades) that end up going to waste.
Follow the instruction of the executive chef as to the use of leftover food items prepared in excess of daily requirements.
Assist chefs with the preparation of dishes (including retrieving and preparing items for special orders) as needed.
Adhere to the cleaning and equipment breakdown schedules assigned by the executive chef at the end of every shift.

Period: September 2018 - October 2019

Food Preparation Workers

Healthy Hunger Box

Mumbai, MH

Cleaned and sanitized work areas, equipment, utensils, and dishes.
Weighed or measured ingredients, such as meats and cheeses.
Prepared fresh condiments, including lettuce, tomatoes, and onions.
Mixed ingredients for salads, and stored food in designated containers and storage areas to prevent spoilage.
Took and recorded the temperature of food and food storage areas.
Placed food trays over food warmers for immediate service.
Arranged supplies and equipment between storage and work areas.
Received food and beverage products and maintained their inventory.
Followed standardized recipes for all menu items.
Performed all other responsibilities as directed by the management.