Camille Dubois
Executive Chef
C
camille.dubois@example.com+1 (503) 555-0188Portland, OR
Summary
Executive chef running a 120-seat restaurant and a team of 22. Menus built around local supply, with food cost held at 28% through two years of price volatility.
Experience
Executive Chef
Fennel & Ash · Portland, OR
May 2021 — Present
- Lead a brigade of 22 across a 120-seat dining room averaging 300 covers a night.
- Held food cost at 28% through two years of supplier price rises by rebuilding the menu around seasonal contracts.
- Rewrote the menu quarterly; the autumn menu lifted average check 14%.
- Earned the restaurant its first regional Best New Restaurant nomination in 2024.
Sous Chef
Marrow · Seattle, WA
Feb 2018 — Apr 2021
- Ran service for a 90-seat room and managed ordering across 30 suppliers.
- Trained 9 line cooks, four of whom moved into sous roles elsewhere.
Education
Culinary Institute of America
A.O.S., Culinary Arts
2014 — 2016
Skills
KitchenExpert
Menu developmentBrigade leadershipButcheryPastry
BusinessAdvanced
Food costSupplier contractsInventory
Certifications
ServSafe Manager Certification
National Restaurant Association
2024
Languages
EnglishNative
FrenchFluent
Executive Chef resume example
Kitchen leadership with covers, food cost and menu economics attached.
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What makes this one work
Kitchens run on margin. Covers per service, food cost percentage and menu changes that moved it say more than a list of cuisines you have cooked.