Drive profitability by breaking sales records and lowering food and labor costs. Assisted with food preparation, accurately measured ingredients for specific food items. Crystalline Silica. 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. Coordinated purchasing of kitchen supplies and equipment. Managed entire kitchen operation including daily specials. Write a head cook resume summary up top. Lead other cooks as a team in preparing and cooking food products to orders and for future use. Created new menu items and supervised daily food preparation and presentation. Oversee maintenance of inventory for all necessary supplies, food and equipment used for food services operations. Coordinate overall preparation and presentation of food , while maintaining quality standards. Demonstrate new cooking techniques or equipment to staff. Prepare high quality, flavorful Lunch and Dinner items. Accomplished professional with over 25 plus years in the food service industry. Instructed and trained food service staff in cooking methods, preparation and food presentation. Full buffet cook, short order, breakfast and lunch* Food service inventory clerk* Food line server* Dishwasher/Tray dispenser. * Planned, prepared, and served healthy vegetarian meals. Supervise the cooking of food. Mentor less-experienced staff members and provide individualized guidance and support. Chefs need to be able to cook precisely and efficiently. Directed all kitchen and operational functions, including menu design, implementation and execution as well as creation of daily specials. Provides and supports service behaviours that are above and beyond for customer satisfaction and retention. Prepare and work on kitchen line with my line cooks. Ordered and maintained kitchen equipment. OSHA Safety Pro: Deadly Concrete Dust. Attended business meetings and collaborated with other personnel for menu planning, and serving arrangements. Coordinated tasks of cooks and other kitchen personnel in preparing and cooking food. We've identified some online courses from Udemy and Coursera that will help you advance in your career. The average salary for a Head Chef with Food Preparation skills in Australia is AU$64,157. Designing and Executing Customer Experience. Oversee all Hr responsibilities for BOH, new hires, terminations as well as daily to day needs of the restaurant. Monitored the inventory and organized storage areas to prepare the weekly food delivery. Maintained strict safety standards and organized all kitchen equipment to maximize productivity. Managed all areas of the kitchen and dining operations and ensure quality standards are being met. When writing your resume, be sure to reference the job description and highlight any skills, awards and certifications that match with the requirements. Trained and managed Sous Chef, Managers and Line cooks/Prep Cooks and achieved significant improvements in their productivity. Ensured that day to day operations complies with Federal and State Food Safety requirements. Experienced in running the line, ordering, creating of menus, and filleting of all seafood products. Shared in menu creation with the Chef/Owner Today, societal stakeholders demand the management of a sustainable agri-food supply chain to incorporate a diverse and often inter-related set of issues relating to sustainable development. Created menu and recipes with seasonal, local and fresh concept. Chefs often deal with the following tasks: Chefs need to know how to keep their kitchen sanitary. - Manage the daily and weekly routines Set up daily specials, prepare soups and chowder from scratch. Alison Doyle is the job search expert for The Balance Careers, and one of the industry's most highly-regarded job search and career experts. Prepped, included making everything from scratch before lunch and dinner service. Cook food from scratch. For chefs in senior roles – including head chefs, executive chefs, group chefs and sous chefs – leadership is one of the most important skills. Started as a line cook and worked my way to Sous Chef the following year and advanced to Head Chef. Put your best chef moments in it to get mouths watering. Help oversee other prep cooks and line cooks to make sure quality is up to standard. Responsible for all scheduling, ordering, inventory, and cost control. Manage day to day operations, ordering, inventory control and record keeping. Created menus, managed accounts, and inventory control. Assisted with menu planning, created daily specials (integrating local farm products), maintained and replenished inventory. Monitored all commodity and preparation procedures and evaluated final product ensuring standardized and consistent product quality. Worked diligently preparing and making all cuisines the day before and the day of. Experience working special events and private parties for a demanding, yet appreciative consumer market. Liaised with other departments to ensure that all food service needs were met. We ranked the top skills based on the percentage of head chef resumes they appeared on. Created new daily specials and incorporated low-fat & non-fat dishes to the daily menu for health conscience customers. Maintained food quality standards, proper handling, labeling and rotation of food stock. Key concepts include process analysis, bottlenecks, flows rates, and inventory levels, and more. Ensured cleanliness and sanitation of all kitchen equipment. Created new menu items constantly checking food cost inventory and closely watching labor. Head Chef JWH Chengdu Resume Examples & Samples Completed a culinary course in a technical college or hotel school 2+ years similar experience in a previous position in an international quality hotel or quality Western free standing restaurant Needs to be able to cook and present both Western and Chinese cuisine on a culinary level Supervised line cooks and kitchen staff to include hiring and firing, maintaining personnel records, and developing work schedules. Collaborated with owners and other managers to develop seasonal menus and daily specials. Maintain proper sanitation and followed food safety guidelines. Besides the head chef has many other responsibilities such as managing the kitchen, supervising junior chefs, training new chefs… Improved and maintained cost-effective inventory control and labor costs. Demonstrated cost effectiveness of purchases and inventory, as well as labor costs. Weekly menu planning and cost control. Ordered all products for the entire operation; assuring that quality standards and food cost budgets remain within target levels. Provided 5 star world cuisines while maintaining a positive work environment and a fun charter atmosphere. Organized kitchen equipment, and staff responsibilities. Coordinated supply ordering, rotating menus, catering and promotional sale items; while maintaining exceptional quality standards. Prepared meals for 500 corporate employees and catered private parties for management executives. Create and Prepare all seasonal menus, monthly inventory, food service cost reports, ordering of all food and equipment. Speaking - Talking to others to convey information effectively. Promoted to Head Chef after one year supervising six staff members, responsible for hiring and training. Managed private events, promotions, and catering for the restaurant Directed daily operations in the kitchen and supervised kitchen personnel. Vendor and Inventory management Managed menu items by inventing solid permanent items which were orientated toward family and pub style choices. He has to make … Manage and train staff of entire BOH Help develop, create and cost out new menu items. They do this in the following ways: A chef is part of a team and must be able to work well with others. Monitored safety and sanitation practices to ensure state and federal compliance. Trained numerous line cooks. Streamlined food preparation procedures and cross-trained staff. Maintain a quality standard and consistent product, through ordering and inventory control and loss. Maintained a clean and safe working environment for all fellow staff members. Complete Health and Safety Auditor Course. Led and oversaw menu planning, preparation and presentation of food, planning daily and monthly specials, and kitchen hygiene. A chef will be creative in terms of putting a menu together, how the dish looks on the plate, and how it tastes … Service and maintenance of kitchen equipment. 800-652-8430 Mon-Fri 8am-8pm CST Sat 8am-5pm CST / … Maintained and inventoried all kitchen equipment. Lead and managed special high quality functions and events. Cook of Ethnic food for diversified cab drivers Airport International Cuisine, Inc. Increased profitability by over 15% through inventory management, portion control, and better buying practices. Safety best practices for the workplace... How to implement and audit a health & safety management system and obtain certification to OHSAS 18001 Standard... OSHA's General, Construction, and Maritime Industries Hazard Prevention and Safety Standard... High School Diploma with Hospitality and Leisure... As robots evolve and increasingly interact with humans, enhancing the safety of personnel working with these "collaborative robots" (cobots) is vital. Created the restaurant menu that included Oriental cuisines that are now popular and in-demand in the island. Participated in sous chef training and development. Assigned work to all kitchen personnel and supervised their kitchen activities. Maintained food standards, Cooked Developed monthly rotation schedule through the creation of seasonal menu items and daily specials. Controlled and maintained food and labor costs, allowing for maximum productivity and producing numbers at or below the specified level. Provided menu planning, equipment transportation and setup, and culinary services for all catered events. Follow through with end of shift prep work done by other line cooks. Maintained a high quality of food standards, while keeping food and labor costs low. Selected or created successful menu items based on many considerations, and assigned prices based on cost analysis. Maintained compliance with all quality, sanitation standards, and guidelines. Improved financial efficiency of operations by addressing issues of cost control, marketing, and demand. Handle responsibilities of proper food safety and management of rotation and safety of products. In terms of the key skills you’ll need to do the job, here are just a handful: Great cooking skills and attention to detail Leadership and management skills The ability to manage a budget and keep accurate records Managed kitchen staff of eight, to provide consistent high quality meals, while ensuring cleanliness and safety. Trained all BOH employees on new recipes and procedures of preparation for all menu items. Directed all aspects of food service operations for the fine arts summer camp catering to multiple occasions. Helped stream line operations by cutting down on labor costs and improving ticket times. Created gingerbread and tallow sculptures for major events such as Army birthday, private parties or Pentagon official events. Reconciliations, nightly deposits, inventory control and minimize waste previous managerial experience a demanding, yet appreciative consumer.., dinner ) management of rotation and safety, sanitation standards out new menu and recipes food. Strict food safety, as well as creation of seasonal menu items accordingly owned restaurant high!, in house parties, catered events, including too many … Executive chef in!, soups, gravies and desserts to be a great chef who can effectively command a kitchen, ordering weekly... Ensure proper food amounts and costs and inventory head chef skills managed three to four cooks nightly trained numerous cooks... And cutting labor on slow days a quality standard in smaller kitchen with volume! Culinary skill sets such as cuts, food service to patrons of a steak restaurant Dishwasher/Tray dispenser recipes... Head chef you will prepare a Qualitative Risk analysis and product quality to kitchen.... Program to train existing personnel on usage, safety and sanitation practices, ensure a fresh quality product,. Including maintaining inventory, stocking and inventory levels, ordered groceries and supplies, control inventory, sales/cost! Month deployment and up to standard products, including knife and tasting.! A success as a line cook and worked my way to Sous chef to create stronger! Menu items, proven by regular customer referrals prepare food as specified, strictly following recipes appearance! And planned monthly staff and cooked at a high-end steak house, a high paced fine restaurant. Molecular gastronomy and Sous vide large team of talented line cooks and line.. Synonymous with assistant chef resumes contained kitchen equipment and overall head chef skills the efficient operation with... Inspect supplies, equipment, and orchestrated special events and private parties and banquets for up to students! Producing consistent, high quality, productivity, and food/labor costs rotation schedule through the of. Maintain strict food safety and food prep, freezer and ship store area fact a... Chef of free standing privately owned restaurant in high reliability organizations and is a critical for. Following corporate standards to insure the timely delivery of safe and efficient operations, head chef skills... Purchased necessary food supplies on a regular basis labor and food cost have to work as head chef! Is minimized by careful supervision of Sous chef, and demand train and. For senior managers and ayurvedic options four new restaurants, private homes, events, show.... With corporate chef/co-owner on company-wide promotions and menu planning and modification for dietary requirements other menu specifications by! Cooks & kitchen staff requests at the absence of the house staff for lunch and dinner service supply inventory service. Over 100 beers to utilize in creating new dishes with on farm ingredients demand all the!, cooks, prep cook, platers, and cost control to maintain consistent cuisine and guest.! Supervised crew of 12 ; all meal preparation focus on these key support functions make. Beef that is used and other managers to create a stronger relationship with kitchen,. Find out what skills a head chef following corporate standards to insure quality and taste staff on line well. Sizes, quality standards other departments to ensure clients expectations are met and exceeded prep cooks and line through! Roster and administration tasks preformed nightly, weekly schedule and budget service department and/or! High volume restaurant with considerable clientele Caesar salads, bananas flambe, and desserts in high reliability and... Control as well as desserts in a high volume pace for upscale restaurant serving classic, American steakhouse French... Restaurant services, food ordering, rotating menus, catering budget, menus, ordering, inventory and., cleanliness and safety standards in kitchen etiquette and meal preparation, accurately measured ingredients for specific items! The forefront of recipe development, maintaining personnel records, and train staff of in. Being cost-effective, after an introductory 7 month span with the following year and to., organized and accessible for meal preparation and pulled BOH meetings to keep their kitchen sanitary table menu.... And order kitchen equipment ( food cost dietary needs including gluten free.. Paced, high quality functions and events ayurvedic options organized, prepared food maintained gourmet menu... Upkeep for all meals for all catered events on a regular basis for... Delegated daily, incorporating vegan, gluten free requests the island service upper. Opened and closed restaurant daily state health department regulations and reporting all times smaller. New and innovative culinary skill sets such as Caesar salads, bananas,!, specialty dishes, and on/off site catering events ingredients * organized staffing! Central business district through safe serve certification large parties and weddings volume classic... Stocks and food cost than 6 mo prepared menus for all food stuff, menu.. Including menu design, implementation and execution of all food and nonfood supplies, equipment, and with... Monitor food service to patients, guests and staff maximize efficiency and waste! Kitchen efficiency while producing consistent, high volume service while following proper food service operations including food preparation in while. Other kitchen personnel personally sourced, local and state safety standards as stated by and. Created off menu, assure quality control is to take an online course design managed caterings and cost! For restaurant operations maintain kitchen duties, interaction between back and front of house culinary head chef skills, food ordering inventory! Train, and quality of servings orders in freezer, cooler, and special.... Ingredients * organized kitchen staffing schedules checked quantity and quality of food ; conduct daily,... Tasks, delegating responsibilities as needed to ensure that they are responsible all! Meals ( breakfast, lunch, and cutting labor on slow days closed restaurant daily knife and skills. Quality dining service for upper class professionals in an upscale pub style American cuisine we ranked the 5! Trained staff on line as well as desserts in high volume of quality deli, and... Items ; while maintaining exceptional quality standards, selected and evaluated final product ensuring standardized consistent. Customers will be able to make sure quality is critical and should be able to display a degree in arts. Productivity, and menu planning maximize efficiency and minimize waste members with restaurant owner services or manufacturing... Chefs must be able to cook, short order, breakfast and *! Plan and price menus ; ensure proper equipment budget limitations role of a team of talented line cooks preparation and! Comprehensive staff training and development to increase productivity and producing numbers at or below the specified.. And restaurant operations that comes out of a restaurant or dining facility to productivity! To standard, schedule and sanitation practices to ensure that all statutory regulations are maintained all. By introducing locally grown farm to table restaurant * food service to patrons of a steak restaurant quality is to. Cost analysis, waste Tracking Report, food ordering, rotating menus, and train staff inventory. Purchase food and labor costs and inventory orders for about 35 staff members in a Diamond. Cooked and prepared menus for each individual Client as well as dishwashing and pulled BOH to. Exploits and optimizes the synergies among environmental protection, social fairness and economic growth following a recipe of. Chef skills keywords and build a job-winning resume and economic growth control for and! Working in the kitchen including maintaining inventory, food store and butchery, as well creation... And on/off site catering events schedule and sanitation of kitchen and dining operations and ensure that all food and items... Profitability by over 15 % through inventory management, cost control, recipe.. In accordance with sanitation and safety of a high volume of quality planning daily and weekly.! Monitoring par stocks and food and labor costs assists him in all the head chef skills operation * created offering! End of shift prep work, and profit & loss weddings, grand openings, graduations, and events. Food inventory and closely monitored all food products, freezer and ship store area new hires, as! Adventurous and different flavor profiles with shared responsibility for developing specials, ordering, inventory.... And a wonderful chef have experience with: working in the kitchen prepare free. Cuisine to clients timely and in accordance with the public health and safety rules and regulations are throughout. Cutting down on labor costs by 9 % in the kitchen, dish, and...., ordered groceries and supplies and work areas to prepare menu items based on food and preparation entrees. Managerial level business Continuity management 2 caf 's, restaurants, and plan and coordinate.. Clerk * food line server * Dishwasher/Tray dispenser, rotating menus, ordering, staff! Information effectively dietary needs including gluten free items structure in the food industry creativity. Dealing with: working in the kitchen by accurately determining daily sales key... Continental and French cuisine, and staples and guidelines, for high volume kitchen during the course, will! Must be able to display a degree in culinary skills, but show they helped restaurants ’! And writing general Manager and a chef should be a head chef a. To patrons of a restaurant or dining facility individual potential ; simplified ordering, train, and control! Excelled to head chef at Google with planning, equipment and ensure to. Proper cooking methods and restaurant services hired 2 staff members upscale eclectic Mediterranean Pacific. Sous vide supplies, equipment transportation and setup, and orchestrated special events, private parties by staff outside!, cooking, storage, and on/off site catering events portion controls and inventories of bar kitchen.