Implemented kitchen safety, as well as food safety standard. Monitored food cost and labor by portion control, using par on prep, and cutting labor on slow days. Maintained the efficiency of service to customers by implementing suggestions of staff members and active team members. Manage daily operations of kitchen and coordinated all food production for all three meals. Head Chef Ran the line in the kitchen and all prep and menu planning. Mentored and developed several dishwashers to become line cooks. Staff manager, menu planning, food ordering, scheduling, banquet preparation. Supervised operations and product quality in a high paced Fine Dining restaurant. Developed nightly specials, and orchestrated special events and private parties. Chefs often have experience with: A chef should be able to make decisions quickly and efficiently. Managed all kitchen staff, including: dishwashers, prep cooks and line cooks. Full-TimeDetailed knowledge of how to manage the duties of kitchen staff, and how to supervise their daily operations. Worked diligently preparing and making all cuisines the day before and the day of. Your resume needs to reflect these qualities. Developed, created a cost for, and implemented new menu items as well as food specials. A culture of safety is essential in high reliability organizations and is a critical mechanism for the delivery of safe and high-quality care. Supervised Line cooks & Kitchen staff, Managed three to four cooks nightly Take part in main and complex food preparation in advance while assigning tasks to the rest of the kitchen team members. Planned/directed food preparation and culinary activities. Assisted with recipe standardization and food preparation. Maintain inventory to sustain minimal profit loss and ensure availability of menu items. Increased usage of proper portion control procedures and reduced waste. Maintained kitchen efficiency while producing consistent, high quality food. Maintained accurate records of all foods purchased and/or stored in a method responsible for maintaining accurate inventory of all kitchen supplies. Interviewed, hired, trained and managed staff; ensured labor and food cost controls as well as safety/sanitation compliance. Assisted in opening new cafes at Google with planning, organizing and staff training. Coordinate overall preparation and presentation of food , while maintaining quality standards. You need to be able to develop and exciting and enticing menu, manage a very busy kitchen and make sure that the kitchen meets industry and health code standards. Grilled Meat for Main Entr es Managed all aspects of the kitchen including maintaining inventory, creating menu items, and serving patrons. Provided banquet and menu planning, food and labor costs. Complied with food handling and safety standards as stated by City and State health department. Maximized productivity, profit and loss with continual on the job training of BOH staff. Practice sanitation requirements on a regular basis. Ensured that kitchen staff always wore appropriate clothing and head wear in accordance with the public health and food safety mandates. Supervised and trained two kitchen staff members. Coordinated menus and ordered food and kitchen supplies. Ensured high quality, accuracy, and presentation of menu items. Conducted inventory, monitored sales/cost to ensure efficient operations within budget limitations. Follow through with end of shift prep work done by other line cooks. 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. This course equips you to assess the safety of a collaborative robot workcell and prevent the chances of injury or harm. OSHA Safety Pro: Deadly Concrete Dust. Coordinated purchasing of kitchen supplies and equipment. Set up daily specials, prepare soups and chowder from scratch. Served as Sous-Chef during the summer of 2007 with shared responsibility for developing Prepare and work on kitchen line with my line cooks. Created Daily specials to accommodate adventurous and different flavor profiles. Planned monthly staff and production schedules, and monitored equipment maintenance and sanitation of kitchen facilities. Maintain kitchen duties, par levels, food ordering, training line cooks. Conducted comprehensive staff training that emphasized quality cooking techniques and presentation, sanitation and teamwork. Assisted in menu planning assigned tasks to and lead a team of 5 staff under the Owner/chef. Head chef of free standing privately owned restaurant in high volume cruise ship district. The average salary for a Head Chef with Food Preparation skills in Australia is AU$64,157. Chefs should be able to: ADD YOUR MOST RELEVANT SKILLS TO YOUR RESUME: Review lists of the top skills employers look for when evaluating job applicants, and the best skills to put on your resume to help you get hired. Developed HACCP plans for every fresh item carried on premises. Participate in menu planning especially for special events. Worked with corporate chef/co-owner on company-wide promotions and menu creations. Those seeking to work as Head Chefs should be able to display a degree in culinary arts in their resumes and previous managerial experience. Created custom menus for each individual client as well as maintaining a standardized recipe book of base menu items. inventory levels; ensure timely delivery of all orders. Performed all daily operations for entire kitchen. Plan and coordinate various phases of menu design, research, testing, recipe writing, and menu production. Maintained and inventory of food products imported/exported. Established and maintained standard operating procedures for food safety, kitchen operation, and front of house service standards. Create new recipes, menus; implemented Gluten Free menu. This broad skill includes a variety of smaller skills, including knife and tasting skills. Hired, trained, and scheduled all staff members. Oversee the Sous Chef in his daily responsibilities. Handled the opening and closing procedures for daily operations as well as ensuring proper staffing. Trained and manage kitchen personnel and supervise/coordinate all related culinary activities. Head Chef Duties and Responsibilities Direct kitchen operations, including food preparation, cooking, and cleanup Assign tasks; supervise chefs and cooks in the preparation and presentation of food Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively Trained staff on line as well as dishwashing and pulled BOH meetings to keep staff updated with operations and kitchen rules/duties. Instruct servers and bartenders on daily operations. Prepare high quality, flavorful Lunch and Dinner items. Order all food, did inventory, lowered food and labor costs. Regulated stock, purchasing as well as cost control. Cook of Ethnic food for diversified cab drivers Airport International Cuisine, Inc. Served as shift leader, while managing a waitress and two line cooks. Maintain and monitor all Trained all BOH employees on new recipes and procedures of preparation for all menu items. Streamlined ordering and inventory controls while establishing profitable agreements with purveyors while completing weekly inventories. Managed food service operations including Catering, College Cafeteria and Daycare meals. Chefs are responsible for directing the cooking staff and for making numerous decisions related to everything from food production to administrative issues. Designed and implemented their HACCP program, Inventory and Cost controls. Sustainable agri-food chains should operate in a manner that exploits and optimizes the synergies among environmental protection, social fairness and economic growth. Executive Chef Resume Examples. Supervised the production of all food products, including Ala Carte & Catering. Full in charge of the kitchen, ordering market list, food store and butchery, as well as food cost. Maintain inventory control procedures by reviewing the next day's menus and requisitioning food and supplies. Maintain food quality standards for the restaurant. Developed effective par level, purchasing and inventory controls. Order food products for a six month deployment and up to $2,000,000 quarterly. Managed this high volume kitchen during the day shift. This is a big responsibility, and it puts a lot of pressure on a person, particularly when working in a large and busy restaurant. 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 Research information and present projects about food safety and quality issues. Prepare soups/sauces, order all food products. Shared in menu creation with the Chef/Owner They also need to be skilled at recognizing flavors and judging the balance of seasonings. Conducted daily end-of-day reports, cash drawer reconciliations, nightly deposits, inventory control and inventory orders. Worked directly with vendors on product cost analysis and product quality. Devise seasonal menu creation and design for private and corporate parties. Experience in working with Navy Inventory Control System. They do this in the following ways: A chef is part of a team and must be able to work well with others. Inventory control & maintaining food sanitation. Started as Chef de Cuisine, and promoted to Executive Chef. Learn the requirements and standards associated with OSHA and workplace safety. Managed cooking staff, prepared food, and ordered food products. Head Chef - Overall responsible for high volume kitchen. Work Description: Handle menu planning, All ordering, delegate staff duties and schedules. Inventory count -bi weekly, daily temp logs, and assist with menu creation. The role of a head chef is very important as food that is prepared depends on the skills and creativity of the head chef. Lead responsibility for menu planning and food preparation. OHSAS 18001. Ensured cleanliness and basic maintenance of kitchen spaces and equipment; coordinated maintenance and repair of kitchen equipment. HIGHLIGHT YOUR SKILLS IN YOUR COVER LETTER: Use your cover letter to show the hiring manager that you're a strong match for the job by mentioning how your qualifications fit the job requirements. A Head/Executive Chef is one of the higher – level jobs within an establishment as shown in the head chef job description. Deadlines will be missed, customers will be unhappy and profits will slump. Prepared menu items following corporate standards to insure quality and consistency. Managed and instructed kitchen personnel. Full buffet cook, short order, breakfast and lunch* Food service inventory clerk* Food line server* Dishwasher/Tray dispenser. Manage food inventory and food cost, including following budgets and working with profit and loss statements for guidance. Head Chef and Catering Manager, the Mango Grill, an upscale eclectic Mediterranean and Pacific cuisine owner operated establishment. Ordered all food and dry goods while maintaining food and labor costs. Demonstrate new cooking techniques or equipment to staff. Managed FOH as well as BOH Trained and monitored all kitchen personnel. Organize and implement safety standards and food prep, freezer and ship store area. A successful resume sample for Head Chef emphasizes cooking expertise, food storage and safety knowledge, supervisory skills, good communication abilities, and teamwork. Follow all Board of Health regulations as well as ServSafe. Direct 8-10 Staff members in a Five Diamond hospitality Inn. Cooking is a science. Helped stream line operations by cutting down on labor costs and improving ticket times. Maintained compliance with all quality, sanitation standards, and guidelines. Prepared daily menu and purchased necessary food supplies on a daily basis for meal prep. Hire, train, and direct Kitchen Staff Chefs need to be able to cook precisely and efficiently. Supervised all daily kitchen operations including food purchasing, food preparation, scheduling, hiring, and food costs. Monitored quality, consistency, preparation, and presentation of food; conduct daily audits, and sample menu items accordingly. 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. Provided high quality dining service for upper class professionals in an upscale and historic country club. Work with purveyors to obtain highest quality ingredients Coordinate special functions, including wine dinners & private parties. Participated in food preparation and production. Create exciting menus with cost control to maintain a yearly profit. Executed portion, quality, and cost control. Maintain food and labor cost, menu planning-for breakfast, lunch, and dinner. Oversee maintenance of inventory for all necessary supplies, food and equipment used for food services operations. Conducted hiring and training of BOH staff. Manage day to day operations, ordering, inventory control and record keeping. Maintained kitchen safety and sanitation per Company and HACCP requirements. Created menus, managed food preparation and assisted event coordination. Maintained work according to required sanitation standards and restaurant policies. A head chef is one who is in charge of all the dishes that are prepared in a hotel or restaurant. 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 5 star world cuisines while maintaining a positive work environment and a fun charter atmosphere. Prepared and executed the service of high quality food items for large and small scale events. This course provides healthcare practitioners and others with an introduction to the knowledge and skills needed to lead patient safety and quality improvement initiatives at the micro and macro levels. Retrieve products from the stock room Chop vegetables and or other food products for the head chef. Breakfast, lunch and Dinner Read through Chef skills keywords and build a job-winning resume. Promoted form sous chef to head chef in 2002 Cost Management, Dealt with customers. Instructed the staff on daily operations. 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