Pizza Chef Resume Example and Template
A strong pizza chef resume shows hands-on mastery of fermentation, dough techniques, and high-volume service. Focus on your oven management, menu innovation, and ability to maintain consistency across dozens of pies per service.
Recruiters look for proof of dough skills, temperature control, and your track record scaling production during peak hours without sacrificing quality.
A complete, realistic Pizza Chef resume, laid out in an ATS-tested template. The candidate is illustrative: the name, employers and figures were written for this example and identify no real person, so you can copy its structure and wording freely.
Updated September 2026
Also searched as
Lead Pizza Chef, Pizza Station Cook
Marco DeChristofaro: Pizza Chef
Portland, Oregon, United States
Summary
Pizza chef with 8 years of artisanal wood-fired experience across Sicilian and Neapolitan styles. Expert in cold fermentation protocols, sourdough starters, and gas oven optimization. Increased daily output from 65 to 180 pies while maintaining Vera Pizza certification standards. Strong foundation in menu development and kitchen team leadership.
Work Experience
Lead Pizza Chef, Rosso & Nero Pizzeria
Jun 2023 – Present. 90-seat upscale pizzeria, fine dining operations
- Trained and supervised 4 pizza station cooks, reducing prep errors by 22%
- Developed 12-week sourdough starter program that cut yeast costs by 18%
- Maintained Vera Pizza certification with 94% inspection scores across two ovens
- Implemented temperature logging system for wood-fired oven consistency
Pizza Chef, Taverna Forno
Mar 2019 – May 2023. 140-seat neighborhood trattoria, casual dining
- Managed both gas and wood-fired ovens during 200+ covers per service
- Created 6 seasonal specials that drove 31% increase in pizza sales year-over-year
- Documented fermentation protocols reducing inconsistency complaints from 12 to 2 per month
- Cross-trained front-of-house staff on pizza styles and ingredients for upselling
Pizza Station Cook, Cascata Kitchen
Jan 2018 – Feb 2019. 100-seat casual restaurant with wood-fired oven
- Assembled and baked 120 pies per shift under high-volume service conditions
- Learned traditional stretching and tossing techniques from head chef
- Maintained prep stations achieving 98% readiness score
Education
International School of Pizza
Professional Certification, Neapolitan Pizza Mastery. Mar 2018 – Jun 2018
Portland Community College
Certificate, Culinary Arts. Sep 2016 – Dec 2017
Skills
Wood-fired oven management, Cold fermentation, Neapolitan pizza, Sourdough starters, Dough stretching and tossing, Gas oven operations, Vera Pizza certification, HACCP compliance, Kitchen inventory, Staff training
Languages
English, Italian
Certificates and Awards
- Vera Pizza Certified Pizzaiolo, Associazione Verace Pizza Napoletana, 2019
Why this look works
Pizza is craft and precision, so the resume should feel orderly and structured, much like a well-organized kitchen station. Warm earth tones and clean typography reflect the artisanal nature of the trade while maintaining the professionalism recruiters expect from a lead chef role.
Resume tips for this job
- Include specific fermentation times, oven temperatures, and production numbers to prove technical depth.
- List certifications like Vera Pizza or AVPN prominently; they're expected credentials in the industry.
- Highlight menu development and cost-saving innovations to show you're thinking beyond technique.
- Mention staff training and kitchen system improvements as evidence of leadership beyond oven skills.
Common questions
Should I include my pizza styles or techniques in the resume?
Yes. Hiring managers need to know your specific expertise: Neapolitan, New York, Detroit, Sicilian, sourdough, et cetera. List them in your summary or as bullet points, especially if the restaurant's brand matches your specialty.
Do I need an oven certification or formal education?
Vera Pizza certification is valuable but not always required. A culinary degree or specialized pizza course strengthens your candidacy, but hands-on experience in high-volume kitchens often matters more to operators.