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The document lists degree training in Culinary Arts at International Culinary University (2012–2016) alongside earlier schooling. It also summarizes executive-level kitchen leadership at Soleil Hotel & Casino (2020–present), with prior responsibilities as Sous Chef and Chef de Partie in major hospitality venues. Key skills include menu development, culinary techniques and presentation, food safety and sanitation, kitchen management and leadership, inventory and cost control, and customer service.",{"@graph":63,"@context":119},[64,80,102],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":16,"@type":70,"position":76},"https://docshare.wps.com/template/resumes/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/educational-background-culinary-resume/221553/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/educational-background-culinary-resume/221553.png","ImageObject",442,249,{"name":88,"@type":89},"Skyler","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/vnd.openxmlformats-officedocument.presentationml.presentation","2026-10-08","2026-09-09",true,{"@type":98,"interactionType":99,"userInteractionCount":101},"InteractionCounter",{"@type":100},"ViewAction",6,{"@type":103,"mainEntity":104},"FAQPage",[105,111,115],{"name":106,"@type":107,"acceptedAnswer":108},"What is the candidate’s highest education related to culinary arts?","Question",{"text":109,"@type":110},"The candidate holds a degree in Culinary Arts from International Culinary University (2012–2016).","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"Which roles are included in the work experience section?",{"text":114,"@type":110},"The document lists Executive Chef, Sous Chef, and Chef de Partie positions across hospitality venues.",{"name":116,"@type":107,"acceptedAnswer":117},"What key skills are highlighted in the skills section?",{"text":118,"@type":110},"Skills include menu development and innovation, culinary techniques and presentation, food safety & sanitation, kitchen management & leadership, customer service & satisfaction, and inventory management & cost control.","https://schema.org",{"og:url":78,"og:type":121,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":123,"canonical":78},"index,follow",{"doc_id":125,"site_id":56},221553,1790663754,{"code":4,"msg":5,"data":128},{"doc_id":125,"user_id":129,"nickname":88,"user_avatar":130,"doc_module":9,"category_id":15,"category_name":16,"doc_title":59,"doc_description":61,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":101,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":9,"language":136,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":61,"update_tm":140,"read_time":4},2336464648746,"https://ap-avatar.wpscdn.com/davatar_276721f389ce27ea32af1340a28f341c","EDUCATIONAL BACKGROUND\nchefname@email.com\n123-456-7890\n123 Anywhere St., Any City\nHello! I am\nKEVIN DY CHENG\nA culinary enthusiast with a deep love for creating unforgettable meals. With over 10 years of experience, I blend traditional methods with a modern twist. My passion for quality drives me to source the freshest ingredients and meticulously craft each dish to perfection.\nEXECUTIVE CHEF\nDegree in Culinary Arts\nCulinary University\n2012 - 2016\nHigh School\nUpper East High\n2008 - 2012\nGrade School\nHawkins Academy\n2002 - 2008\nExecutive Chef\nSoleil Hotel & Casino\n(2020 - Present)\nOversee daily kitchen operations, ensuring high standards of food quality, presentation, and safety.\nSous Chef\nWesley Hotel & Casino\n(2016-2018)\nAssisted the Executive Chef in food menu development and kitchen management.\nChef de Partie\nMorgana Hotel & Casino\n(2018-2020)\nCollaborated with the culinary team to execute high-volume service during peak hours.\nWORK EXPERIENCE\nSKILLS\nMenu Development & Innovation\nCulinary Techniques & Presentation\nFood Safety &\nSanitation\nKitchen Management & Leadership\nCustomer Service & Satisfaction\nLANGUAGE\nEnglish\n9/10\nFrench\n9.5/10\nJapanese\n9/10\nKorean\n10/10\nSpanish\n9.5/10\nMandarin\n10/10\nEDUCATION HISTORY\nKEVIN DY\nCHENG\nEXECUTIVE CHEF\nABOUT ME\n123-456-7890\nchefname@email.com\n123 Anywhere St., Any City\nCONTACT\nInternational Culinary University\nDegree in Culinary Arts\nWORK EXPERIENCE\nExecutive Chef | Soleil Hotel & Casino (2020-Present)\nOversee daily kitchen operations, ensuring high standards of food quality, presentation, and safety.\nLead a team of [X] chefs and kitchen staff, providing training and guidance to maintain consistency and excellence.\nSpecialized in [specific station, e.g., grill, pastry, etc.], preparing and presenting dishes with precision.\nCollaborated with the culinary team to execute high-volume service during peak hours.\nSKILLS\nMenu Development & Innovation\nKitchen Management & Leadership\nCulinary Techniques & Presentation\nA culinary enthusiast with a deep love for creating unforgettable meals. With over 10 years of experience, I blend traditional methods with a modern twist. My passion for quality drives me to source the freshest ingredients and meticulously craft each dish to perfection. Cooking is more than just a profession for me; it’s an art form that I’m dedicated to mastering every day.\nAssisted the Executive Chef in menu development and kitchen management.\nSupervised kitchen staff, ensuring efficient workflow and adherence to recipes.\nFood Safety &\nSanitation\nInventory Management & Cost Control\nCustomer Service & Satisfaction\n2012-2016\nSous Chef  | Wesley Hotel & Casino (2018-2020)\nChef de Partie  |   Morgana Hotel & Casino (2016-2018)\nEXECUTIVE CHEF\nEDUCATION\nDegree in Culinary Arts\nInternational Culinary\nUniversity\nKEVIN DY\nCHENG\nA culinary enthusiast with a deep love for creating unforgettable meals. With over 10 years of experience, I blend traditional methods with a modern twist. My passion for quality drives me to source the freshest ingredients and meticulously craft each dish to perfection.\n123-456-7890\nchefname@email.com\n123 Anywhere St., Any City\nSKILLS\nMenu Development & Innovation\nEXPERIENCE\nExecutive Chef\nSoleil Hotel & Casino\n(2020 - Present)\nOversee daily kitchen operations, ensuring high standards of food quality, presentation, and safety.\nSous Chef\nWesley Hotel & Casino\n(2016-2018)\nAssisted the Executive Chef in food menu development and kitchen management.\nChef de Partie\nMorgana Hotel & Casino\n(2018-2020)\nCollaborated with the culinary team to execute high-volume service during peak hours.\n2012 - 2016\nCulinary Techniques & Presentation\nFood Safety &\nSanitation\nKitchen Management & Leadership\nCustomer Service & Satisfaction\nUse these design resources in your Canva Presentation.\nRESOURCE PAGE\nThis presentation template\nuses the following free fonts:\nYou can find these fonts online too.\nTITLES:\nXP VOSTA\nBODY COPY:\nPOPPINS\nFonts\nDesign Elements\nThis presentation template is fre","cbCaiv2gQHM5mxzI","https://ap.wps.com/l/cbCaiv2gQHM5mxzI","pptx",1063756,"English","# Education\n## Degree in Culinary Arts (2012 - 2016)\n## High School (2008 - 2012)\n## Grade School (2002 - 2008)\n# Work Experience\n## Executive Chef (2020 - Present)\n## Sous Chef (2016 - 2018)\n## Chef de Partie (2018 - 2020)\n# Skills","[{\"question\":\"What is the candidate’s highest education related to culinary arts?\",\"answer\":\"The candidate holds a degree in Culinary Arts from International Culinary University (2012–2016).\"},{\"question\":\"Which roles are included in the work experience section?\",\"answer\":\"The document lists Executive Chef, Sous Chef, and Chef de Partie positions across hospitality venues.\"},{\"question\":\"What key skills are highlighted in the skills section?\",\"answer\":\"Skills include menu development and innovation, culinary techniques and presentation, food safety \\u0026 sanitation, kitchen management \\u0026 leadership, customer service \\u0026 satisfaction, and inventory management \\u0026 cost control.\"}]","Educational Background - Culinary Resume | PPTX",1788923243]