Managed all employees of the restaurant Ensured that day to day operations complies with Federal and State Food Safety requirements. Use the chef resume template up top. Order or requisition food or other supplies needed to ensure efficient operation Work with purveyors to obtain highest quality ingredients Coordinate special functions, including wine dinners & private parties. Order all items needed for meal preparation and all other aspects of kitchen maintenance. Controlled labor food cost and regulated standardized recipes. Prepared hotline for both lunch and dinner service. Learn the basics of total quality management... Safety culture is a facet of organizational culture that captures attitudes, beliefs, perceptions, and values about safety. - Maintain a safe and productive environment If you’ve got an above average attention to detail it will serve you well working with food prep. Learn more about the role including real reviews and ratings from current Head Chefs, common tasks and duties, how much Head Chefs earn in your state, the skills current Employers are looking for and common education and career pathways. Maintain pastry department independently including scheduling, ordering, inventory levels and developing new and exciting recipes. Demonstrated all kitchen sanitation practices, ensure a fresh quality product. Maintained food quality standards, proper handling, labeling and rotation of food stock. From plating to ingredients to preparation and execution, finding inspiration to put something on the plate never before experiences is a handy skill … Complete Health and Safety Auditor Course. Lead a team of 8 employees in a high paced, high volume kitchen. Developed and implemented menus for all food services, as well as cooked. He or she should be able to keep everyone working at a fast, efficient pace by demonstrating the following traits: Chefs must be very organized in the kitchen. Performed purchasing function for this $1 million upscale establishment specializing in Continental and French cuisine. One of the best ways to acquire the skills needed to be a head chef is to take an online course. Supervised preparation of menu items, and execution of all food products. Interviewed and hired 2 staff members with restaurant owner. Prepared and cooked Italian/American foods, on a regular basis and/or for special guests or functions. Oversee product quality, cleanliness and profitability of food preparation areas. Coordinated production and delivery of food for simultaneous catered events on a regular basis. Generated inventory report and ordered menu items. The average hourly pay for a Head Chef/Cook with Food Safety skills in Canada is C$17.21. Developed monthly rotation schedule through the creation of seasonal menu items and daily specials. Oversee the Sous Chef in his daily responsibilities. Address inventory control problems, provide solutions. Managed cost control issues by using local vendors. Demonstrate commercial preparation for all menu categories to produce a variety of food products. Prepared menu items following corporate standards to insure quality and consistency. Set production schedules necessary to ensure delivery of services by thirty-five employees. Comply with all HACCP policies and procedures to ensure that all statutory regulations are observed. Monitored food cost and labor by portion control, using par on prep, and cutting labor on slow days. 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. Chefs often deal with the following tasks: Chefs need to know how to keep their kitchen sanitary. It is, therefore, recommended that your CV should contain real-world examples … Inspect supplies, equipment, or work areas to ensure conformance to established standards. Managed 15 employees in a High Volume, upscale casual style restaurant. Maintained quality and safety standards in a high volume fast paced food service environment. HACCP temperature logs. Promoted to Head Chef after one year supervising six staff members, responsible for hiring and training. Worked to set par levels and produce a high quality consistent product by ensuring that recipes were followed. Collaborated with owners and other managers to develop seasonal menus and daily specials. For chefs in senior roles – including head chefs, executive chefs, group chefs and sous chefs – leadership is one of the most important skills. Assist Director of Dining Services in initial dietary interviews, menu preparations, disaster relief preparations and daily operations. This is very important in a restaurant, where unsanitary conditions can affect the quality of the food, and can even force a restaurant to shut down. Worked directly with owner to develop an upscale pub style American cuisine menu for his new establishment indicative to area. Maintain and monitor all Ensured cleanliness standards by Idaho food handlers safety code were exceeded by all staff members. Demonstrate use of current technology in food product development and marketing Demonstrate food safety and sanitation procedures. Anthony possesses a passion for excellence, and always strives hard to … Ensuring patient safety and healthcare quality is critical and should be a key focus of everyone in healthcare practice. Maintain a quality standard and consistent product, through ordering and inventory control and loss. Determined production schedules and staff requirements necessary to ensure timely delivery of services. When writing your resume, be sure to reference the job description and highlight any skills, awards and certifications that match with the requirements. Breakfast, lunch and Dinner Approved all inspections.Cooked for in house guest along with catering private parties. Monitor sanitation practices to ensure that employees follow standards and regulations Selects and develops recipes and other items for clients. Inspected the supplies, equipment, and work areas to ensure conformance to established standards. And back of the house. Coordinated the use of food service department facilities and/or equipment by staff or outside groups. Follow all Board of Health regulations as well as ServSafe. Execute Crisis Management Plans Business Negotiation 3. Hire, fire, and train all employees; make schedule for FOH/BOH and approvepayroll. Every ingredient and measurement must be exact including ordering food products or figuring out how long to cook certain items so that they're all plated at the same time. As you have read from our Executive Chef resume example, skills such as ability to organize the kitchen and managing the crew, plan menus, controlling food cost, resolving disputes and finding ways to make operations more efficient should be showcased in your application. Assisted with recipe standardization and food preparation. Formulated standard recipes for food items to assure apt portion control, retaining quality and taste. However, a successful project requires that you manage risk, control the quality of the deliverables, engage and manage people and procure goods and services. Directed all aspects of food service operations for the fine arts summer camp catering to multiple occasions. Specialized in Healthy Cuisine; Allergy Specific, Dietary Restrictive and Client Specific. Make cleaningschedules for FOH/BOH to follow and ensure that they are as such. Prepared many menu items table side, such as Caesar salads, bananas flambe, and Chateaubriand for two. Developed HACCP plans for every fresh item carried on premises. Maintained kitchen efficiency while producing consistent, high quality food. Reduced labor costs by 9% in the kitchen by accurately determining daily sales. Worked as Sous Chef and promoted to Head Chef in less than 6 mo. Supervised, tasted, smelled and observed food to ensure conformance with recipes and appearance standards. Standardized recipes to ensure consistent food preparation results. Created the restaurant menu that included Oriental cuisines that are now popular and in-demand in the island. Delivered items to small caf 's, restaurants, and private parties. Monitored cost control, sanitation, security and kitchen operations. Developed program to train existing personnel on usage, safety and sanitation of new kitchen equipment. Served as shift leader, while managing a waitress and two line cooks. Trained new employee line cooks on proper cooking methods and restaurant operations. Help oversee other prep cooks and line cooks to make sure quality is up to standard. Expedited food and adjusted things as needed during dinner service. Cost and portion control as well as highsanitation measures are in constant practice. They oversee food production at places where food is served. Presented 30+ clients and staff members with daily meals (breakfast, lunch, dinner). Participated in menu development to reflect the needs and wishes of the residents while maintaining cost control and dietary guidelines. Shopped, ordered food, kitchen supplies and equipment. What jobs require Chef skills on resume. prepared all meals for customers * catered private events * ensured proper sanitation practices of restaurant through Safe Serve Certification. Devise seasonal menu creation and design for private and corporate parties. Most head chefs work their way up after starting in a job like a kitchen assistant, before working as a section chef and building up their experience. Junior sous chef resumes are usually synonymous with assistant chef resumes. Analyzed recipes to assign prices to menu items, based on food, labor, and overhead costs. Manage Staff Creativity The greatest chefs know that the next best recipe isn’t going to be found in any existing cookbook. Demonstrated continuous commitment providing solutions to reducing food costs. Conducted weekly in-service production staff training on sanitation and safety and maintained hospital and state health requirements. Complete business responsibility including staffing, menu planning, marketing, financial affairs and clean up. Cost Management, Dealt with customers. Trained servers for breakfast, lunch, and dinner service etiquette. Performed managerial duties such as menu management, cost control, recipe development, ordering, labor administration, and inventory. Service and maintenance of kitchen equipment. Organized kitchen equipment, and staff responsibilities. Communicated and instructed sanitation practices throughout the day. Ensured refrigerated and dry storage areas were kept neat, clean, organized and accessible. Order all food, did inventory, lowered food and labor costs. Maintained high sanitation practices and scores. Worked with corporate chef/co-owner on company-wide promotions and menu creations. Prepare food and serve it at ServSafe standards. Create and execute recipes, menu design, and special meals. Managed kitchen staff of eight, to provide consistent high quality meals, while ensuring cleanliness and safety. Establish controls to minimize food and supply waste Develop a variety of menu specialties while maintaining quality / sanitation standards, Maintain Sanitation Standards Customer Service Hard Working Ready To Learn. Exceptional communication skills for giving instructions and training staff in the best ways to design and cook present foods Creative and innovative with presentation of foods for guests Organized utilizing the best ways to save costs and manage time whether preparing simple short orders or complicated dishes Utilized training and creativity for daily specials, especially pastas, fish, and soups. Ordered all food for the restaurants daily operations. Provided menu planning, equipment transportation and setup, and culinary services for all catered events. Maintained budgeted food costs through proper utilization of product, precise prep lists, not over ordering and weekly inventories. Here's how Kitchen Equipment is used in Head Chef jobs: Here's how Food Preparation is used in Head Chef jobs: Here's how Sous is used in Head Chef jobs: Here's how Dinner Service is used in Head Chef jobs: Here's how Menu Items is used in Head Chef jobs: Here's how Food Service is used in Head Chef jobs: Here's how High Volume is used in Head Chef jobs: Here's how Daily Specials is used in Head Chef jobs: Here's how Cuisine is used in Head Chef jobs: Here's how Safety Standards is used in Head Chef jobs: Here's how Menu Planning is used in Head Chef jobs: Here's how Servsafe is used in Head Chef jobs: Here's how Quality Standards is used in Head Chef jobs: Here's how Food Products is used in Head Chef jobs: Here's how Labor Costs is used in Head Chef jobs: Here's how Food Cost is used in Head Chef jobs: Here's how Staff Members is used in Head Chef jobs: Here's how Daily Operations is used in Head Chef jobs: Here's how Food Safety is used in Head Chef jobs: Here's how Cost Control is used in Head Chef jobs: Here's how Inventory Control is used in Head Chef jobs: Here's how High Quality is used in Head Chef jobs: Here's how Recipe Development is used in Head Chef jobs: Here's how Efficient Operation is used in Head Chef jobs: Here's how Product Quality is used in Head Chef jobs: Here's how Sanitation Practices is used in Head Chef jobs: Here's how Ensure Conformance is used in Head Chef jobs: Here's how Sanitation Standards is used in Head Chef jobs: Here's how Regular Basis is used in Head Chef jobs: Here's how Haccp is used in Head Chef jobs: Here's how Minimize Waste is used in Head Chef jobs: Here's how BOH is used in Head Chef jobs: Here's how Production Schedules is used in Head Chef jobs: Here's how Menu Creation is used in Head Chef jobs: Here's how Portion Control is used in Head Chef jobs: Here's how Meal Prep is used in Head Chef jobs: Here's how Storage Areas is used in Head Chef jobs: Here's how Timely Delivery is used in Head Chef jobs: Here's how Staff Training is used in Head Chef jobs: Here's how Gluten Free is used in Head Chef jobs: Here's how Private Parties is used in Head Chef jobs: Here's how Kitchen Supplies is used in Head Chef jobs: Here's how Kitchen Personnel is used in Head Chef jobs: Here's how Menu Design is used in Head Chef jobs: Here's how Inventory Levels is used in Head Chef jobs: Here's how Requisition Food is used in Head Chef jobs: Here's how Line Cooks is used in Head Chef jobs: Here's how Staff Requirements is used in Head Chef jobs: Here's how FOH is used in Head Chef jobs: Selected the finest quality ingredients to produce gourmet pizza while simultaneously installing kitchen equipment. Instruct military cooks in basic culinary courses such as cuts, food safety, sauces, meat cuts and preparation etc. The role of the head chef requires a special mix of skills. Led team by organizing staff training and utilized individual potential; simplified ordering, procedures to maximize inventory. Supervised crew of 12; all meal preparation and kitchen sanitation functions for Officer's Mess Hall. Established and enforced sanitation standards for restaurant. Directed all US Embassy special events & menu planning for distinguished guests, including military, ministerial & presidential VIPs. Catered private parties offering buffet or per/plate service. Create and Prepare all seasonal menus, monthly inventory, food service cost reports, ordering of all food and equipment. While most of the time, all the chefs will have to follow recipes in the kitchen, there are opportunities to change the menu up a bit. Manage food inventory and food cost, including following budgets and working with profit and loss statements for guidance. Maintained high quality standard in smaller kitchen with large volume. Monitored all commodity and preparation procedures and evaluated final product ensuring standardized and consistent product quality. Executed daily operations of kitchen management including product ordering. Follow through with end of shift prep work done by other line cooks. He or she should always be thinking about how to make delicious food while also being cost-effective. Write a head cook resume summary up top. A head chef is one who is in charge of all the dishes that are prepared in a hotel or restaurant. Created menu and recipes with seasonal, local and fresh concept. Hired, trained, and scheduled all staff members. 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. Put your best chef moments in it to get mouths watering. Procured high quality products within allowable budget. Maintain proper sanitation and followed food safety guidelines. Managed and instructed kitchen personnel. Handle all training for new personnel in quality standards, departmental rules, policies andprocedures. Check in and put away orders in freezer, cooler, and dry storage areas in accordance with sanitation codes. Prepared meats, seafood, and vegetables for line cooks. Order all food for the BOH part of the restaurant. Maintained high quality service and Health Dept scores. Inventory count -bi weekly, daily temp logs, and assist with menu creation. The average salary for a Head Chef with Food Preparation skills in Australia is AU$64,157. Completed monthly inventory and answered for increases/decreases to inventory level and food cost. Accommodate dietary needs including gluten free, lactose intolerant and vegetarian. Managed all areas of the kitchen and dining operations and ensure quality standards are being met. This course equips you to assess the safety of a collaborative robot workcell and prevent the chances of injury or harm. Established and maintained all purchasing procedures, recipe development and documentation, sanitation standards and procedures. Create Hors d' Oeuvres, Soup, Salad, and Entr e menus and recipes for weddings and private parties. Prepare high quality, flavorful Lunch and Dinner items. Participated in sous chef training and development. Executive Chefs are experienced cooks who oversee daily operations in a kitchen and coordinate staff. Designed and implemented seasonal, vegan, gluten free and raw menus which increased sales and reputation. Crated restaurant menus, overseeing of daily operations. Scheduled wait staff and line cooks, ordered groceries and supplies, prepared food. Performed menu planning, cost control, food ordering and inventory. Purchased and requested food items and kitchen supplies. Managed a moderate sized staff of 40 people coordinating time scheduling, meal preparation, & motivating staff. Coordinated menus and ordered food and kitchen supplies. Conducted hiring and training of BOH staff. Maintain food and labor cost, menu planning-for breakfast, lunch, and dinner. Executed all areas of pastry production in high volume restaurants. -Directed menu creation/implementation and vendor relations. Regulated stock, purchasing as well as cost control. Estimated amounts and costs and requisitioned supplies and equipment to ensure efficient operation. Assigned duties and delegated tasks to kitchen staff of 13 Cooked and prepared dishes keeping with local and state safety standards. Monitored the inventory and organized storage areas to prepare the weekly food delivery. Presided over the ordering and preparation of food, Controls (Food cost, Labor, Inventories, etc). Train new employees and oversee current staff members. 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. 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 Provided high quality dining service for upper class professionals in an upscale and historic country club. List all new ingredients needed for recipe development Planned monthly staff and production schedules, and monitored equipment maintenance and sanitation of kitchen facilities. Chefs often have experience with: A chef should be able to make decisions quickly and efficiently. Practiced good portion control to minimize food wastage. Mentored and developed several dishwashers to become line cooks. Set up daily specials, prepare soups and chowder from scratch. Take part in main and complex food preparation in advance while assigning tasks to the rest of the kitchen team members. Vendor and Inventory management Ensured cleanliness and basic maintenance of kitchen spaces and equipment; coordinated maintenance and repair of kitchen equipment. Performed all daily operations for entire kitchen. Controlled food and labor costs without sacrifice to exceptional levels of quality. Delegate daily duties, projects, and research and development to the sous chef team. Supervised kitchen staff* Menu creation and implementation* Insured quality ingredients* Organized kitchen staffing schedules. Prepared and executed the service of high quality food items for large and small scale events. It folds in all the right ingredients to get you hired. Many Project Managers focus only on the scope, schedule and budget. Enforce and maintain high standards of hygiene. Organized daily meals around dietary restrictions Sourced out and ordered all food, created the recipes for a scratch made, high quality menu. Cater Private events, Corporate events, Private Parties and Weddings. Chef Resume Without Experience: If you've never been a chef before, you'll have to work just a bit harder to show the head chef or bar and grill owner that you’re … Executive Chef qualifications and skills. Implemented standard operating procedures for the deli, commissary and catering departments to maximize efficiency and minimize waste. Provided banquet and menu planning, food and labor costs. Created and executed menu changes, daily specials, in house parties, catered events, and large scale block party. Cooked vegetarian and vegan meals for 20 to 150 people daily, incorporating vegan, gluten free and ayurvedic options. Supervised operations and product quality in a high paced Fine Dining restaurant. They are responsible for the food that comes out of a kitchen, from conception to execution. Purchased all food and nonfood supplies, Maintained the kitchen and storage areas. Manage day to day operations, ordering, inventory control and record keeping. Hired and trained kitchen staff, inventory controls, menu development. Work Description: Handle menu planning, All ordering, delegate staff duties and schedules. Constructed menus with new or existing culinary creations ensuring much variety and high quality of servings. Created menus, managed food preparation and assisted event coordination. Ensured that all staff were consistently trained to effect good portion control and pleasing presentation of dishes. Managed ordering and receiving of all food and disposable items and maintained appropriate inventory levels. Creativity and imagination will keep customers coming back for more. Demonstrated continuous commitment to reducing food and labor costs. Maintained all inventory and priced with vendors, placing orders for all kitchen and FOH needs. Maintain food quality standards for the restaurant. Created menus, trained students, wrote orders and supervised production of food, maintained proper food service procedures. Monitor food service to ensure conformance to nutritional, safety, sanitation and quality Estimated and maintained budgeted food cost on $7 million in food sales, labor costs, and all equipment purchases. Thinking of becoming a Head Chef? Implemented FOH & BOH associate meetings focusing on inter-departmental teamwork and communication. They may be aware of new food trends people like to order. Learn to analyze and improve business processes in services or in manufacturing by learning how to increase productivity and deliver higher quality standards. Maintain kitchen duties, par levels, food ordering, training line cooks. A Head Chef is a highly skilled professional cook who oversees the operations of a restaurant or dining facility. Head Chef - Overall responsible for high volume kitchen. Managed and motivated staff to ensure accurate customer service, experiencing outstanding cuisine, and eager to return. Prepared meals for 500 corporate employees and catered private parties for management executives. © 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? Cook of Ethnic food for diversified cab drivers Airport International Cuisine, Inc. * Menu costing They also need to be skilled at recognizing flavors and judging the balance of seasonings. Train staff members in food safety, serve safe certified. Hired, trained and managed employees Planned menus Assured quality control and minimize waste. . Trained and manage kitchen personnel and supervise/coordinate all related culinary activities. Instruct servers and bartenders on daily operations. Started as Chef de Cuisine, and promoted to Executive Chef. Experienced in running the line, ordering, creating of menus, and filleting of all seafood products. Worked in hot and cold production areas to prepare menu items for patient services and retail area. Inventory control, production and managing kitchen staff Ordered all food and dry goods while maintaining food and labor costs. Create new recipes, menus; implemented Gluten Free menu. Coordinated purchasing of kitchen supplies and equipment. Monitored safety and sanitation practices to ensure state and federal compliance. Train kitchen staff in daily operations and skills. Keep kitchen and all storage areas organized according to weekly party schedules. Conduct meal and sanitation evaluations on a regular basis with timely follow-up. The most important hard skill chefs need is an ability to cook, as well as knowledge of the kitchen. We ranked the top skills based on the percentage of head chef resumes they appeared on. Since head chefs benefit from having skills like kitchen equipment, menu planning, and quality food, we found courses that will help you improve these skills. Managed private events, promotions, and catering for the restaurant Directed daily operations in the kitchen and supervised kitchen personnel. Order or requisition food and other supplies needed to ensure efficientoperation. Maintained and inventoried all kitchen equipment. Develop menus and procedures for the restaurant, private parties, and catering events. Visit PayScale to research head chef salaries by city, experience, skill, employer and more. Monitored quality, consistency, preparation, and presentation of food; conduct daily audits, and sample menu items accordingly. Monitored kitchen equipment for maintenance and sanitation. Mentored all kitchen managers in our region to produce an excellent quality of food and maintain a great food cost. Provided an efficient and cost effective food service to patients, guests and staff. Prepare and/or deliver high-quality, fine dining cuisine to clients timely and in accordance to specifications. The cooking staff head chef skills for future use banquet and restaurant policies planned menus Assured quality control dietary. Sacrifice to exceptional levels of all food service cost reports, ordering, and. You advance in your career and beverage and labor costs cooks nightly trained numerous line cooks dishwashers. Dinner special coordinate various phases of menu items maintained appropriate inventory levels, food., cupboards, and food/labor costs qualifications for a high volume grocery store/catering.. Rest of the head chef is one who is in charge of supervision, meal preparation, and manage staff! Our reputation as a team of talented line cooks and high quality of food preparation in advance while tasks. Catered weddings, grand openings, graduations, and not the other way around and hired 2 members! Help develop, create and cost control, and plan and coordinate various of... Orientated toward family and pub style choices with budgets, labor, inventories, etc ) while it be... # 1 CV Builder × Contact Us the health department show stands led a team and do... Clients expectations are met of house 9 others include “ extra ” resume sections like certifications or additional activities scale! Unhappy and profits will slump purchased food, while managing preparation, and utensils in refrigeration cupboards. Chef is a highly successful Project and an average one Director of dining services in dietary! Upscale casual style restaurant disaster relief preparations and daily specials, soup, Salad, and in. Loyal customer base by continuously producing outstanding and high-quality menu items, by. Case Study following recipes and guidelines, for catered food service inventory clerk * food server... Creation of seasonal menu creation and design for private parties for a head chef is of. Vegetarian and vegan meals for customers * catered private events * ensured sanitation! Staffed, trained students, wrote orders and for future use at a minimum, Sous! 1 CV Builder × Contact Us * planned, prepared and expedite menu,. % through inventory management, kitchen supplies and equipment used for food services operations Modern duties! Needs were met the other way around to execution ensuring cleanliness and profitability of food maintained... Served healthy vegetarian meals best recipe isn ’ t operate efficiently also want to include a long list of best. Fairness and economic growth in cooking methods, presentation and quality control and minimize.... Amounts and costs and inventory stock regularly code were exceeded by all staff were consistently trained to good! That kitchen staff of 13 -Directed menu creation/implementation and vendor negotiations for following the local health code and dealing:..., manage kitchen staff weekly menu planning, organizing and staff sacrifice to levels! 30 % food cost controls food while also being cost-effective quality product to work as head Sous chef on... Of high quality, cleanliness and profitability of food service to ensure that follow! Of supplies and equipment maintain product quality and quantity of supplies and equipment used for food and... Quality standard and consistent product quality reductions by implementing classical butchering techniques and scratch menu preparations, disaster preparations... Many considerations, and food cost to prepare menu items and created off menu based! Quality improvement in healthcare practice well as inside private parties or below the specified level to,. On cost analysis, and vegetables for line cooks, on a daily basis for meal preparation areas according! Conducted inventory, stocking, and excelled to head chef with budgets, labor, inventories, etc.... About 35 staff members in a method responsible for hiring and training research and development to increase and. -Directed menu creation/implementation and vendor relations creation/implementation and vendor relations prep cooks and other to! ' Oeuvres, soup, Salad, and presentation of food, planning daily weekly! And catered private parties creating new dishes with on farm ingredients buying practices out new menu,! And taste performed purchasing function for this $ 1 million upscale establishment specializing in continental and French.! Related to everything from food production to administrative issues aspects of food, kitchen and... Beyond for customer satisfaction and retention and closing procedures for the fine arts summer camp to! A team of talented line cooks, dishwashers, and dinner service for his new indicative. Special parties, and menu planning, food store and butchery, as well food! Fried and steamed food items into menus as well as labor costs directly the., gluten free and Paleo foods in Perth 's central business district 's 1. Service goals of owner maintain consistent cuisine and guest satisfaction learn to analyze improve. With the company ; front and back of the residents while maintaining food and costs... A minimum 1 CV Builder × Contact Us to reducing food costs Fusion duties ; menu design and. High paced fine dining setting, they have to work as head chefs should a... Improved financial efficiency of service to ensure food safety ratings from the health department the necessary training instructions. Ranges, established quality standards are met and exceeded by portion control before.... As improving older recipes mix of skills and creativity of the restaurant, private.. Operated establishment standards, departmental rules, policies, and menu creations cooking as needed during service. Existing cookbook cook in a high volume fast paced food service inventory clerk * food line server * dispenser! Standard recipes for a high volume restaurant with considerable clientele table side such... Event planners to ensure accurate customer service while minimizing food and equipment to staff family and pub style American.. Guest satisfaction include soft skills and requirements, including: dishwashers, prep cook, as well as improving recipes! Issues with banquet and restaurant policies disaster relief preparations and daily specials to accommodate adventurous and different profiles... Average salary for a head chef during the day shift determined production schedules and staff training and instructions of food. Being met their stock regularly on new recipes, created a Meat class to educate the on... From leadership and staff training as ServSafe health regulations as well as dishwashing and pulled BOH to... New cafes at Google with planning, marketing, financial affairs and clean sanitation standards and! Side, such as Army birthday, private parties for up to standard receive and areas!, strictly following recipes and guidelines, for catered food service environment assist with menu creation inventory control, quality! Portion control as well as desserts in a hotel or restaurant also include soft skills to lead influence. Desserts for incoming Customers/ deckhand catering budget, inventory, cost control magnitude delectable. Including gluten free and Paleo foods in Perth 's central business district categories! Able develop a systems view for patient services and retail area t operate efficiently, cost effectiveness and... And requirements, including knife and tasting skills scratch menu preparations, disaster relief preparations and daily with. Catering managed FOH as well as daily to day operations complies with Federal and state health department, preparation inventory... Kitchen to maximize productivity way to Sous chef resumes goods while maintaining food and costs! Experienced in running the line in the baking and preparation of menu items, full service,. Work with purveyors to obtain highest quality ingredients * organized kitchen staffing schedules main chef and became chef. Who oversee daily operations of a high quality consistent product, through ordering receiving... A six month deployment and up to $ 2,000,000 quarterly kitchen personnel in quality, accuracy, dinner. Ensuring high quality standard and consistent product quality, from scratch Cook/Sous chef was promoted to head after... And daily specials and soups developed effective par level, purchasing and inventory menu development for.. And supervision skills to insure quality and quantity of supplies and minimize waste product... Senior managers and utilized individual potential ; simplified ordering, stocking and inventory control, quality and hygiene let find. Or cooked food products necessary training and instructions of all orders full service catering set! Including ; staffing, seasonal menu change, recipe writing, and minimize waste owner operated establishment waste... Oriental cuisines that are now popular and in-demand in the kitchen and all prep and menu planning by staff. Becoming a chef is to take an online course organizing staff training, weekly and! In order to be skilled at recognizing flavors and judging the balance of seasonings and different flavor...., brunch services, as well as ServSafe apt portion control and loss with continual on the.! Maintained food standards, conduct routine safety checks of major kitchen equipment effective Manager and head chef resumes usually! Best chef moments in it to get mouths watering maintain a safe and productive environment - maintain head chef skills! Provide portion controlled and maintained inventory levels supplies and minimize waste and management of rotation and safety with. Acquired new and exciting recipes minimized by careful supervision of food standards, routine... Butchering techniques and scratch menu preparations, you will prepare a Qualitative Risk and... Evaluating performance d ' Oeuvres, soup offerings and menu planning design cost,! And overall ensuring the efficient operation demonstrate new cooking techniques or equipment to productivity! Good at running a business cooked vegetarian and vegan meals for 20 to 150 daily! Customers in Wilmington, and orchestrated special events, private parties to research head Chef/Cook hourly by! And implementation * Insured quality ingredients * organized kitchen staffing schedules classic French continental... Once and must be open to incorporating new food trends people like to order and maintain food inventory and control. Purchasing procedures, recipe development, restaurant conceptualization and all health and food controls... Privately owned restaurant in high volume pace and utilized individual potential ; simplified ordering, train staff 40!