Started as Chef de Cuisine, and promoted to Executive Chef. One of the best ways to acquire the skills needed to be a head chef is to take an online course. Oversee maintenance of inventory for all necessary supplies, food and equipment used for food services operations. Presided over day-to-day operations, directing 30 FOH and BOH employees including providing training and evaluating performance. This course equips you to assess the safety of a collaborative robot workcell and prevent the chances of injury or harm. Sole kitchen assistant aiding in the planning, preparation and execution of daily food service menu to DC Seminary. Maintain high standards through intelligent ordering, product research, and menu planning. It folds in all the right ingredients to get you hired. Communicated and instructed sanitation practices throughout the day. Check on fridges, freezers and food storage areas. Approved all inspections.Cooked for in house guest along with catering private parties. This broad skill includes a variety of smaller skills, including knife and tasting skills. Retained kitchen, dish, and storage areas clean and organized. Maintained high quality standard in smaller kitchen with large volume. Maintained impeccable hygiene and safety standards. Supervised kitchen staff* Menu creation and implementation* Insured quality ingredients* Organized kitchen staffing schedules. Cooked vegetarian and vegan meals for 20 to 150 people daily, incorporating vegan, gluten free and ayurvedic options. Creativity and imagination will keep customers coming back for more. Full kitchen production and kitchen management responsibilities for a high volume casual American restaurant. Planned/directed food preparation and culinary activities. Led team by organizing staff training and utilized individual potential; simplified ordering, procedures to maximize inventory. Promoted form sous chef to head chef in 2002 Demonstrated continuous commitment providing solutions to reducing food costs. Catered private parties offering buffet or per/plate service. Inspect supplies, equipment and ensure conformance to establish standards. Monitor sanitation practices to ensure that employees follow standards and sterilizers. Ensured sanitation practices and procedures are were followed. Being a success as a chef often involves a hefty dose of innovation and creativity. Constructed menus with new or existing culinary creations ensuring much variety and high quality of servings. Maintained strict safety standards and organized all kitchen equipment to maximize productivity. Performed all daily operations for entire kitchen. Demonstrate commercial preparation for all menu categories to produce a variety of food products. Develop appropriate prep lists and pars to ensure proper food amounts and minimize waste. For chefs in senior roles – including head chefs, executive chefs, group chefs and sous chefs – leadership is one of the most important skills. Trained servers for breakfast, lunch, and dinner service etiquette. Maintained kitchen equipment and created food preparation reports. Executive Chef Resume Examples. Developed and coordinated popular daily specials with personally sourced, local ingredients. Prepare high quality, flavorful Lunch and Dinner items. Experience in working with Navy Inventory Control System. Conducted daily end-of-day reports, cash drawer reconciliations, nightly deposits, inventory control and inventory orders. Managed both front and back of the house staff for lunch and dinner service. Participate in menu planning especially for special events. Managed FOH as well as BOH Worked side by side with executive chef to create new menu items when company switched to a whole new concept. Established and enforced sanitation standards for restaurant. Delivered items to small caf 's, restaurants, and private parties. Inspect supplies, equipment, or work areas to ensure conformance to established standards. General Manager and Head Chef for a high volume Farm to Table Restaurant. Developed program to train existing personnel on usage, safety and sanitation of new kitchen equipment. Processed food orders, Maintained and exceeded sanitation standards in kitchen and dish room. Lead and managed special high quality functions and events. Provided menu planning, equipment transportation and setup, and culinary services for all catered events. Prepared meats, seafood, and vegetables for line cooks. Maintained inventory levels and coordinated orders. Develop menu offerings, with emphasis on ethnic cuisine for up to 3,000 students. Executed portion, quality, and cost control. This may include education, previous job experience, certifications and technical skills. Include “extra” resume sections like certifications or additional activities. Standardized innovative production recipes to maintain consistent cuisine and guest satisfaction. Maintained with staff a culture of essential hygiene practices connected with food, cooking, storage, and meal preparation. Executed daily operations of camp kitchen, along with all special events, including supervision of a staff of 17 workers. Ensured associates were cross-trained to support successful daily operations. Standardized recipes to ensure consistent food preparation results. Hired and trained BOH staff for successful service. Work with purveyors to obtain highest quality ingredients Coordinate special functions, including wine dinners & private parties. Train new employees and oversee current staff members. Responsible for training, weekly schedule and sanitation practices. Hired and trained kitchen staff, inventory controls, menu development. Customise the template to showcase your experience, skillset and accomplishments, and highlight your most relevant qualifications for a new head chef job. Managed private events, promotions, and catering for the restaurant Directed daily operations in the kitchen and supervised kitchen personnel. Retrieve products from the stock room Chop vegetables and or other food products for the head chef. Learn how the main process equipment such as chemical reactors, pumps, compressors & heat exchangers are controlled... Supply Chain: Inventory Control & Safety Stock Calculation, High School Diploma with Retail Customer Service Skills Training, Patient Safety and Quality Improvement: Developing a Systems View (Patient Safety I), Setting the Stage for Success: An Eye on Safety Culture and Teamwork (Patient Safety II), Food and Customer Service Skills Training, High School Diploma with Food and Hospitality Training, OSHA Workplace Safety (General Industry 6 Hr Class). Created three seasonal menus (appetizers, entrees and desserts) and all daily specials and soups. As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Developed and implemented menus for all food services, as well as cooked. Procured high quality products within allowable budget. Lead responsibility for menu planning and food preparation. Create new menu items, full service catering, set up employee schedules, and opened and closed Restaurant daily. Cost Management, Dealt with customers. Staff manager, menu planning, food ordering, scheduling, banquet preparation. Outstanding communication and leadership skills; Up-to-date with culinary trends and optimized kitchen processes; Good understanding of useful computer programs (MS Office, restaurant management software, POS) Credentials in health and safety training; Degree in Culinary science or related certificate; Hiring Head Chef job description Post this Head Chef job description job … Head Chef Ran the line in the kitchen and all prep and menu planning. Often, they have to work on a variety of tasks at once and must do so while keeping the kitchen clean and safe. standards, conduct routine safety checks of major kitchen equipment. -MENU AND RECIPE DEVELOPMENT. Hired and supervised all kitchen staff members. Scheduled wait staff and line cooks, ordered groceries and supplies, prepared food. Planned and prepared and executed menus for private parties for up to 300 people. Assist Director of Dining Services in initial dietary interviews, menu preparations, disaster relief preparations and daily operations. The role of the head chef requires a special mix of skills. Monitored quality, consistency, preparation, and presentation of food; conduct daily audits, and sample menu items accordingly. Manage and train staff of entire BOH Help develop, create and cost out new menu items. Maintained high quality service and Health Dept scores. Managed food service operations including Catering, College Cafeteria and Daycare meals. Oversee food purchasing, inventory control, quality and quantity of supplies and minimize all waste. It is, therefore, recommended that your CV should contain real-world examples … Coordination - Adjusting actions in relation to others' actions. Controlled food and labor costs without sacrifice to exceptional levels of quality. Designed menu items and daily specials emphasizing healthy and vegetarian cuisine. Supervised operations and product quality in a high paced Fine Dining restaurant. Worked directly with owner to develop an upscale pub style American cuisine menu for his new establishment indicative to area. Performed menu planning, prep work, and cooking as needed to meet demand. Directed all kitchen operations including food preparation and inventory maintenance. Handled FOH problems, involving customer satisfaction. Handled all menu development for upscale menu with wine influenced cuisine. Head Chef job description. Delegate daily duties, projects, and research and development to the sous chef team. Assisted with food preparation, accurately measured ingredients for specific food items. Obtained ServSafe certification in compliance with state and county health department regulations and reporting. Maintained stock levels of all kitchen supplies Hired, trained and managed employees Planned menus Assured quality control and minimize waste. Complied with all portion sizes, quality standards, department rules, policies, and procedures. Thinking of becoming a Head Chef? Your resume needs to reflect these qualities. Staff training, implementing health and safety rules and regulations. -Directed menu creation/implementation and vendor relations. Demonstrated all kitchen sanitation practices, ensure a fresh quality product. And back of the house. Order all food for the BOH part of the restaurant. Prepare and/or deliver high-quality, fine dining cuisine to clients timely and in accordance to specifications. Created gingerbread and tallow sculptures for major events such as Army birthday, private parties or Pentagon official events. Controlled labor food cost and regulated standardized recipes. Prepare food as specified, strictly following recipes and guidelines, for high volume grocery store/catering business. Headed portion control and planned monthly kitchen budget, menus and recipes. Improved and maintained cost-effective inventory control and labor costs. Read through Chef skills keywords and build a job-winning resume. Practice sanitation requirements on a regular basis. Monitor daily operations to ensure employees follow standards and regulations. Maintained quality food preparation and presentation. Mentored all kitchen managers in our region to produce an excellent quality of food and maintain a great food cost. They are responsible for the … Create new recipes, menus; implemented Gluten Free menu. Next, outline the required and preferred skills for your position. Oversee restaurant and banquet facilities, kitchen personnel and menu planning. Created menus, managed accounts, and inventory control. Generated inventory report and ordered menu items. Chefs need to be able to cook precisely and efficiently. Monitor food service to ensure conformance to nutritional, safety, sanitation and quality Maintained budgeted food costs through proper utilization of product, precise prep lists, not over ordering and weekly inventories. Creativity The greatest chefs know that the next best recipe isn’t going to be found in any existing cookbook. Monitored sanitation practices to ensure the employees follow standards and regulations are maintained throughout all kitchen areas at all times. If you're passionate about creating new recipes, are detail-oriented, and want to lead a successful kitchen, then becoming a chef could be the perfect fit for you. Demonstrate new cooking techniques or equipment to staff. Assisted owner in ordering, all BOH operations, increased production and quality through training and adherence to Food Safety regulations. Interviewed and hired 2 staff members with restaurant owner. Maintained and inventory of food products imported/exported. Ensured quality of raw and cooled food items on a regular basis. Ensured refrigerated and dry storage areas were kept neat, clean, organized and accessible. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in. But, irrespective of the other members of his team, it is the role of the chef to be responsible for everything and anything that happens in the kitchen. Presented 30+ clients and staff members with daily meals (breakfast, lunch, dinner). Brigade; 6 Food Style; Modern Fusion Calculated a monthly Inventory Report, Food Cost Analysis, Waste Tracking Report, Scheduling, and Standardized Recipes. However, a successful project requires that you manage risk, control the quality of the deliverables, engage and manage people and procure goods and services. Skills; Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Ensured that kitchen staff always wore appropriate clothing and head wear in accordance with the public health and food safety mandates. Purchased all food and nonfood supplies, Maintained the kitchen and storage areas. Execute all daily operations and requests at the absence of the dietary director. He or she should always be thinking about how to make delicious food while also being cost-effective. Created and executed menu changes, daily specials, in house parties, catered events, and large scale block party. Helped stream line operations by cutting down on labor costs and improving ticket times. Established and maintained all purchasing procedures, recipe development and documentation, sanitation standards and procedures. Prepared menu items following corporate standards to insure quality and consistency. Full in charge of the kitchen, ordering market list, food store and butchery, as well as food cost. Service and maintenance of kitchen equipment. Worked directly with vendors on product cost analysis and product quality. Not only must he or she work with the other cooks in the kitchen, but he or she must also be able to work effectively with staff and management. * Menu development, Inventory / Ordering/ Cost Control Menu Planning (Events and Restaurant) Scheduling Invoicing Training. A Head/Executive Chef is one of the higher – level jobs within an establishment as shown in the head chef job description. Manage Staff Supervised the production of all food products, including Ala Carte & Catering. Use the chef resume template up top. Maintained all inventory and priced with vendors, placing orders for all kitchen and FOH needs. Maintain inventory to sustain minimal profit loss and ensure availability of menu items. Trained and monitored all kitchen personnel. Maintain quality control with ServSafe sanitation guidelines followed. Cost and portion control as well as highsanitation measures are in constant practice. Make cleaningschedules for FOH/BOH to follow and ensure that they are as such. Managed inventory, stocking and general cleaning of all kitchen equipment and work areas. Prepared daily menu and purchased necessary food supplies on a daily basis for meal prep. Conduct meal and sanitation evaluations on a regular basis with timely follow-up. © The Balance, 2018, Chef and Cook Job Description: Salary, Skills, & More, Important Waiter / Waitress Skills for Resumes, Important Skills for Pharmacy Technician Jobs, Learn About the Types of Jobs Available in Restaurants, The Skills Welders Need to Be Competitive Job Candidates, What to Include in a Resume and Cover Letter for a Cook Application, Want to Be a Medical Assistant? It takes a variety of both hard and soft skills to be a great chef who can effectively command a kitchen. Order or requisition food or other supplies needed to ensure efficient operation This course will focus on these key support functions that make the difference between a highly successful project and an average one. Increased revenue over a period of four years by 12% by introducing locally grown farm to table menu items. In fact, a sous chef is more of an assistant to the main chef and assists him in all the food preparations. Interviewed, hired, trained and managed staff; ensured labor and food cost controls as well as safety/sanitation compliance. Manage staff, plan and prepare daily menus, ordering, train staff, maintain quality standards, maintain cleanliness standards. Prepare gluten free, organic, healthy breakfast/lunch options Supervise over assistant chefs and clean up crews. Demonstrated cost effectiveness of purchases and inventory, as well as labor costs. Supervised crew of 12; all meal preparation and kitchen sanitation functions for Officer's Mess Hall. Trained and managed Sous Chef, Managers and Line cooks/Prep Cooks and achieved significant improvements in their productivity. Collaborated with owners and other managers to develop seasonal menus and daily specials. Cooking is a science. Managed entire kitchen operation including daily specials. Full charge of re-ordering and inventory control, staff roster and administration tasks. Lead a large team of co-workers in a very high volume restaurant; In charge of both kitchen and dining area. Prepped, included making everything from scratch before lunch and dinner service. When writing your resume, be sure to reference the job description and highlight any skills, awards and certifications that match with the requirements. Monitored and maintained inventory levels, ordered food and supplies while managing preparation, presentation and quality of all food. Without great leadership, kitchens won’t operate efficiently. Prepared specialty desserts such as cakes, Cr me br l e and gluten free items. Inspected the supplies, equipment, and work areas to ensure conformance to established standards. Chefs experiment in the following ways: The most important hard skill chefs need is an ability to cook, as well as knowledge of the kitchen. Maintained the efficiency of service to customers by implementing suggestions of staff members and active team members. Ensured that day to day operations complies with Federal and State Food Safety requirements. Participated in food preparation and production. Check in and put away orders in freezer, cooler, and dry storage areas in accordance with sanitation codes. Maintained standards of excellence in quality, productivity, and customer service while minimizing food and labor costs. Initiated drastic food cost reductions by implementing classical butchering techniques and scratch menu preparations. What skills do I need? Performed budgeting, pricing, inventory, cost analysis, and menu planning and writing. Order all food, did inventory, lowered food and labor costs. Catered weddings, grand openings, graduations, and private parties. Contributed to the integration of a POS system, programming, and staff training. Comply with all HACCP policies and procedures to ensure that all statutory regulations are observed. Participated in sous chef training and development. He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example. Hired on as Sous Chef, and excelled to Head Restaurant Chef in Jan. 2013. Research information and present projects about food safety and quality issues. Maintain a secure and safe work environment by inspecting equipment and supplies and work areas to ensure conformance to established standards. Created menus, trained students, wrote orders and supervised production of food, maintained proper food service procedures. Coordinated large parties and banquets for up to 300; ordered all food products and supplies. Chef skills examples from real resumes. Coordinated tasks of cooks and other kitchen personnel in preparing and cooking food. Create and Prepare all seasonal menus, monthly inventory, food service cost reports, ordering of all food and equipment. Prepared and executed the service of high quality food items for large and small scale events. Front line supervisor during dinner service and oversaw plating along with quality control. Coordinated purchasing of kitchen supplies and equipment. Instruct servers and bartenders on daily operations. - Maintain product quality. Ordered and maintained kitchen equipment. Oversee all Hr responsibilities for BOH, new hires, terminations as well as daily to day needs of the restaurant. Train all new employees including servers, cooks, dishwashers, and food service directors. Cater Private events, Corporate events, Private Parties and Weddings. Assure quality control, and minimize waste. Develop menus, calculate portion control/pricing, purchase food and supplies, control inventory, and manage cost controls. Developed effective par level, purchasing and inventory controls. List all new ingredients needed for recipe development Instructed and trained food service staff in cooking methods, preparation and food presentation. Supervised all daily kitchen operations including food purchasing, food preparation, scheduling, hiring, and food costs. Developed, created a cost for, and implemented new menu items as well as food specials. Attended business meetings and collaborated with other personnel for menu planning, and serving arrangements. Inventory and cost control for front Proved high quality of supervision for health and safety issues with banquet and restaurant services. Maintained compliance with all quality, sanitation standards, and guidelines. Assisted with menu planning, created daily specials (integrating local farm products), maintained and replenished inventory. Need help with anything? You may also want to include a headline or summary statement that clearly communicates your goals and qualifications. Developed HACCP plans for every fresh item carried on premises. They should be able to: A good chef will motivate those working in the kitchen. Experience working special events and private parties for a demanding, yet appreciative consumer market. Provide intimate catering and private dinner services to customers in Wilmington, and local suburbs. Work Description: Handle menu planning, All ordering, delegate staff duties and schedules. Supervised, coordinated and directed all culinary activities within the food service department. Created new menu items and daily specials; cut steaks to order. We ranked the top skills based on the percentage of head chef resumes they appeared on. 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