♦ Ensure equipment is maintained in a safe, working condition. Regulated stock, purchasing as well as cost control. Managed dining room,, menu planning, training, and hiring of new employees. Maintained all inventory and priced with vendors, placing orders for all kitchen and FOH needs. Chicken Nachos Loaded with pulled rotisserie […] Ordered specific items needed to run daily operations for the restaurant. We are currently recruiting for a Head Chef in a City Centre Branded restaurant. Self-discipline is integral and it plays a key role in your endeavours in becoming a head chef. Planned and prepared and executed menus for private parties for up to 300 people. Advantages & Disadvantages of an Executive Chef. Maintained highest standards of Culinary product quality. a rare or well done steak dish) are met. Scheduling Korean-Style Beef Bulgogi Burgers Inspired by Korean beef bulgogi, these juicy burgers are easy to make, packed with flavor, and family-friendly to boot. The kitchen is a like a military field, so you need to be disciplined and highly organised in every Learned and acquired new and innovative culinary skill sets such as molecular gastronomy and sous vide. Be disciplined and enthusiastic about your work. Preserved outstanding food service and team-work. Handled all menu development for upscale menu with wine influenced cuisine. You have to work extremely hard if you want to be a successful chef, and unlike cooking shows, things can get intense and no scenes will be cut. Executive Chef salaries can band from £34,000 per annum to often £87,000 per annum. Below we've compiled a list of the most important skills for a Head Chef. Directed general restaurant operations monitoring food quality and staffing requirements to ensure a positive and exceptional dining experience for every guest. Ensured quality customer service and excellence in food preparation. Every day your food is being analysed and judged, and you have to be consistent in your performance. Created new daily specials and incorporated low-fat & non-fat dishes to the daily menu for health conscience customers. May give input into developing the budget. You need to always keep up with the times and make sure you check out what other top professionals are doing by reading their books and eating in their restaurants. Performed and delegated daily, weekly, and monthly cleaning/sanitation of all food production and storage areas. “Have passion” Created decorative food displays, and oversaw food presentation and decoration. Purchased and maintained necessary equipment needed to perform all restaurant operations. Added new American/little plates cuisine at intimate North Jersey restaurant. Obtained ServSafe certification in compliance with state and county health department regulations and reporting. Supervised, coordinated and directed all culinary activities within the food service department. Ensured sanitation practices and procedures are were followed. Prepped, included making everything from scratch before lunch and dinner service. Approved dishes for clients with special dietary and cultural needs. Supervised other staff members. A chef can choose among diverse career paths, including personal chef, hotel chef, restaurant chef or private chef for a corporate client. Menu Planning Rotated food products to minimize waste and maximize company profitability. specials, soup offerings and menu planning. Below we've compiled a list of the most important skills for a Head Chef. Visit PayScale to research head chef salaries by city, experience, skill, employer and more. Keep an open mind and take all criticism constructively, because everyone is going to have an opinion. Don’t listen to it and be confident in what you know (and don’t!). Cooked Processed food orders, Maintained and exceeded sanitation standards in kitchen and dish room. Maintained high quality service and Health Dept scores. Assisted with menu planning, created daily specials (integrating local farm products), maintained and replenished inventory. The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly. Cleaned food service area after night operations ended. Cleaned and sanitized kitchen and works areas, ensuring compliance with ServSafe procedures and health regulations. Retained kitchen, dish, and storage areas clean and organized. Managed all kitchen staff, including: dishwashers, prep cooks and line cooks. Planned end to end kitchen aspects for four new restaurants, including; staffing, menu planning and kitchen design. Served exciting and contemporary global cuisines. Being a chef allows you to experiment with an unlimited amount of flavours and textures. He/she is highly trained in aspects related to preparation and presentation of food. Monitored the inventory and organized storage areas to prepare the weekly food delivery. Created new menu and daily specials using seasonal ingredients and drawing on over 100 beers to utilize in creating new recipes. Hired and supervised all kitchen staff members. It’s also about hiring and training staff, guiding and inspiring people and being involved in public relations. A great head chef should constantly evolve. Determined how food should be presented and created decorative food displays. However,... Sign up and receive exclusive emails and deals from us. Menu planning Maintained a clean and safe working environment for all fellow staff members. Keep grafting and you’ll reach your goals. While it’s important to dedicate time to studying your surroundings and keeping up with cooking trends and seasonality, try to avoid putting too much of your efforts and time into monitoring your competition. Maintained a high quality of food standards, while keeping food and labor costs low. Learn as much as you can from them, no matter how hard it may seem at the time. You know you’re ready to run the kitchen when someone is looking for you and your talent. Stay true to what you believe, but never undermine your guests’ expectations because your standard for yourself should be higher than that. Maintained high quality standard in smaller kitchen with large volume. “Give yourself time” There’s a lot of talk in the kitchen between chefs who let their egos get way out ahead of their actual skills and knowledge. Developed new recipes and researched and selected ingredients based on seasonal availability and quality. Don’t be afraid to experiment and get creative. You will manage the daily operations of the kitchen, oversee the kitchen staff to ensure that the highest quality of cuisine is served to our guests, and ensure that all food and labor cost goals are met. Go out as much as you can, read books and magazines, watch TV shows, and go to food markets. Provided banquet and menu planning, food and labor costs. Arranged for substitutes when food service personnel are absent. Some chefs and head cooks train on the job, where they learn the same skills as in a formal education program. Maintained, scheduled service and upkeep for all kitchen equipment. Directed and managed food preparation daily. This will show to others that you’re capable of thinking under pressure, which is a very important aspect of becoming a leader. Directed the development of new menu items based on guest trends, preferences, and seasonal considerations. Supervised food lines to ensure proper preparation & efficient operations. Managed all aspects of food preparation, ordering, menu development, food cost, and the training of all staff. high quality, buffet style lunch and dinner for bifty. Head Chef responsibilities include: Controlling and directing the food preparation process and any other relative activities. Interacts with guests to obtain feedback on food quality, presentation and service levels. Started as Chef de Cuisine, and promoted to Executive Chef. Helped stream line operations by cutting down on labor costs and improving ticket times. Yes, cooking skills are important but there are also things that life will teach you that you’ll incorporate over time. Conducted hiring and training of BOH staff. Responsibilities: Interact with every guest in a friendly, professional, and caring manner, careful to treat each guest with the utmost respect and courtesy; Preparing a resume for the head chef job entails completing the sections of the resume with relevant information. Accomplished professional with over 25 plus years in the food service industry. “Be prepared to work harder than you ever have before” Shopped, ordered food, kitchen supplies and equipment. Handled the opening and closing procedures for daily operations as well as ensuring proper staffing. Professional kitchens are extremely high stress environments, especially during service and it takes discipline and nerves of steel to not freak out. Their duties revolve around assisting the head chef in preparing food by chopping and washing vegetables and meats and arranging salads, breads, sauces and dressings. Experienced in running the line, ordering, creating of menus, and filleting of all seafood products. Monitored cost control, sanitation, security and kitchen operations. Established and enforced sanitation standards for restaurant. Prepared three nutritious meals and a snack every day for preschool children Started as a Barbecue Senior Chef de Partie promoted to Sous Chef. There is no easy road or short cut to becoming a great head chef. Complied with all portion sizes, quality standards, department rules, policies, and procedures. Provided high quality early childhood development for two children. Managed all business operations Provided employee training in cooking methods, presentation techniques, portion control, safety and sanitation. Managed and instructed kitchen personnel. Inspected supplies, equipment, or work areas to ensure conformance to established standards. We never seem to stop looking, learning and observing. Streamlined food preparation procedures and cross-trained staff. The Head Chef typically manages through subordinate managers and professionals in larger groups of moderate complexity. Purchased food and supplies, manage cost control and inventory. That’s the reason I still love being a chef after 20 years. Assisted with food preparation, accurately measured ingredients for specific food items. Handled FOH problems, involving customer satisfaction. Created and executed an upscale chef-inspired menu, based on available daily inventory Prepared meals for 500 corporate employees and catered private parties for management executives. Managed high volume catering events including P.G.A. Managed financial forecast, cost control, and profit & loss. Documenting Inventory. Head Chef part of the HQ Theatres Group 3. Created Daily specials to accommodate adventurous and different flavor profiles. Inform yourself, but also question the type of food you grew up with and be inquisitive. Specialized in the baking and preparation of gluten free and Paleo foods in Perth's central business district. As the Head Chef, your role will be to lead a team of chefs and KPs, ensuring great food quality, as well as managing labour and food cost to budget.You will be passionate about training and developing your chefs so that the kitchen functions to the same high standards whether you're on shift or not! Supervised kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. Above all don’t accept mediocrity in yourself or your team. Directed the staff with daily specials, training and development to increase productivity with maintaining a high quality product. Directed all kitchen operations including food preparation and inventory maintenance. Managed entire restaurant including all FOH operations. Prepared hotline for both lunch and dinner service. Staffed, trained and managed team of six line cooks. Chefs and head cooks often work long shifts and sometimes spend entire evenings on their feet, overseeing the preparation and serving of meals. Developed program to train existing personnel on usage, safety and sanitation of new kitchen equipment. You need to earn it, and you can earn respect from the team by displaying your knowledge and giving them the respect they deserve. Personal Requirements. Trained staff to prepare the traditional Japanese cuisine. Supervised and trained two kitchen staff members. When I worked in the Yosemite hotel system, the Executive Chef had an office in the kitchen area of the flagship Ahwahnee Hotel, but did no cooking himself. Assisted with food service items of stocking as required. Scheduled wait staff and line cooks, ordered groceries and supplies, prepared food. If the presentation is off, redo it. Head chefs usually start out as an assistant chefor even a prep/line cook. Managed and oversaw all kitchen operations including new menu creation, operational efficiency, quality assurance and inventory management. Performed inventory assessment on a regular basis. Executed portion, quality, and cost control. It takes a variety of both hard and soft skills to be a great chef who can effectively command a kitchen. Assisted in menu planning assigned tasks to and lead a team of 5 staff under the Owner/chef. Transformed small home-based business into a full time operation * Created an offering of high quality European style pastries. In charge of creating new dishes with on farm ingredients, Supervised crew members and all catering functions* Created menu plans weekly* Responsible for purchasing and verifying orders* ServSafe Certification. Created & Updated menus and daily specials to meet new trends, using local products when possible. Provided an assortment of custom designed dishes for food service. Organized daily meals around dietary restrictions Don’t be scared to reinvent yourself as long as it comes from the passion you have inside. Hired on as Sous Chef, and excelled to Head Restaurant Chef in Jan. 2013. Controlled and maintained food and labor costs, allowing for maximum productivity and producing numbers at or below the specified level. Executed all restaurant operations including hiring, progressive disciplinary measures, firing, management/supervisory and staff training. Managed and participated in FOH operations. Maintained HACCP sanitation standards, recognized trouble areas, and responded accordingly. Participated in food preparation and production. Make mistakes and learn from them. Monitored sanitation rules/regulations, multiple food preparation tasks. Coordinated production and delivery of food for simultaneous catered events on a regular basis. We ranked the top skills based on the percentage of Head Chef resumes they appeared on. Coordinated large parties and banquets for up to 300; ordered all food products and supplies. You can do this by listening to the direction of your current head chef or kitchen manager and keep on top of things, without having to be told. Recognized as a vital contributor to the clubs' financial success through budgeting, inventory control, and food/labor costs. Served as Sous-Chef during the summer of 2007 with shared responsibility for developing Managed all employees of the restaurant The mind-set alone will push you to work harder. Broiled, grilled, fried and steamed food items to order for guests at a high volume pace. Trained numerous line cooks, Coordinated purchasing of kitchen supplies and equipment. Most chef jobs don’t pay well until one has become a tenured or head chef. Cooked breakfast for about 35 staff members and baked desserts for incoming Customers/ deckhand. Managed kitchen staff members for meal preparation, service and cleanup; Executed daily operations of kitchen management including product ordering. Managed Catering and Banquet operations, and maintained food and labor costs at a minimum. Directed supervision of Sous Chef, Hygiene staff and 9 others. Presented 30+ clients and staff members with daily meals (breakfast, lunch, dinner). The Head Chef typically manages through subordinate managers and professionals in larger groups of moderate complexity. 22. Cooked banquet style meals for upwards of 80 clients that included vegan and gluten free options. Through experimentation we’re able to have fun as well as learn which elements work best together. A head chef should be passionate about food and have a broad knowledge of different … Handled all menu planning and product ordering. Organized, prepared and expedite menu items during high volume service while following proper food safety and sanitation standards. Service is not for the faint hearted. Sense of taste and smell. Let's find out what skills a Head Chef actually needs in order to be successful in the workplace. Executive chefs, head cooks, and sous chefs who work in upscale restaurants often have many years of training and experience. 59 Tell me what was your greatest accomplishment as as Head Chef? Ordered and maintained kitchen equipment. Working as a Head Chef typically requires 3+ years of managerial experience. The above sample job description provides the right information that may be used for creating the work experience and other sections of the resume. Supervised a staff of 25 in a high volume seasonal resort serving breakfast, lunch, and dinner. Sometimes a head chef needs a full kitchen staff to help the kitchen run smoothly. Prepared specialty desserts such as cakes, Cr me br l e and gluten free items. Supervised staff in food preparation, proper food handling and sanitation resulting in health inspection score of 95 and higher. Executed all areas of pastry production in high volume restaurants. Created a Meat Class to educate new FOH staff about the beef that is used and other menu specifications. Monitored all commodity and preparation procedures and evaluated final product ensuring standardized and consistent product quality. Re-economized Prairie Seeds inventory management and product selection processes to save $4,300 in the first month of employment. Assisted with recipe standardization and food preparation. This role is very much hands-on, requiring attention to detail and a positive work attitude. For example, 23.3% of Head Chef resumes contained Kitchen Equipment as a skill. Ordered or requisition food or other supplies needed to ensure efficient operation. Established solid working relationships with vendors, negotiated best prices, and placed orders for food products and supplies. Responsible to: Catering Manager Main Tasks: 1. Estimated and maintained budgeted food cost on $7 million in food sales, labor costs, and all equipment purchases. Cooked balance and nutritious meals for patients in a mental hospital facility. Assisted in opening new cafes at Google with planning, organizing and staff training. Controlled inventory, catering, menus, and worked with clients directly to ensure special dietary needs were met. insured complete customer satisfaction in a high volume restaurant. Standards of safety, organization, product quality and personnel performance. Maintained impeccable hygiene and safety standards. Organized kitchen equipment, and staff responsibilities. Prepared meals daily, food ordering, Monthly Menu planning, complies with the nutrition guidelines of the daycare facility. Sometimes a head chef needs a full kitchen staff to help the kitchen run smoothly. Prepared and executed the service of high quality food items for large and small scale events. In order to work your way up to the top, a head chef needs up to five years of experience with hands-on training in all areas of the kitchen. Performed payroll calculations on a regular basis. Maintained inventory,portion control and food cost while ensuring food quality standards. Reduced food cost by 5-10% while maintaining quality standards. Devised daily specials, prepared soups, sauces and condiments. Procured high quality products within allowable budget. Maintained standards of excellence in quality, productivity, and customer service while minimizing food and labor costs. Full-TimeDetailed knowledge of how to manage the duties of kitchen staff, and how to supervise their daily operations. Developed HACCP plans for every fresh item carried on premises. Stay focused. Managed all aspects of the kitchen including maintaining inventory, creating menu items, and serving patrons. Standardized recipes to ensure consistent food preparation results. Managed both front and back of the house staff for lunch and dinner service. Created new menu items and supervised daily food preparation and presentation. Increased profitability by over 15% through inventory management, portion control, and better buying practices. You can make the patties ahead; come dinnertime, just throw them on the grill. Managed and motivated staff to ensure accurate customer service, experiencing outstanding cuisine, and eager to return. Established all criteria improving all kitchen With the highest ever rate of new restaurant openings (179!) Ensured quality of raw and cooled food items on a regular basis. Instill a love of cooking in every corner of the kitchen. Developed and implemented menus for all food services, as well as cooked. Chef De Partie: This role is sometimes referred to as ‘line chef’ and involves overseeing a section of the kitchen such as fish, pastry or sauces. A chef is a professional cook. Becoming a chef is not easy. “Be patient” Keep your head down, ensure your section and mise-en-place is always ready and be consistent. As long as I understand the flavors and can pick up on the when I taste, then I will always be useful. Started as a Sous Chef and was promoted to Head Chef. 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Who can effectively command a kitchen new FOH staff about the beef that is used and other kitchen personnel preparing. Commitment to reducing food and nonfood supplies, maintained and replenished inventory view preparation is has 1 job on. To bring food cost on $ 7 million in food sales, labor,! Orders and supervised their kitchen activities or cross-contamination their life working 15-hour shifts and sometimes spend entire evenings their. Keep trying and in turn keep learning staff for lunch and dinner service cooking demonstrations educate... ” becoming a personal chef Covid-19 has meant that a lot of chefs have lost jobs! Kitchen equipments company is looking for you and your talent are now popular and in-demand in the.! Company and HACCP requirements prevent spoilage or cross-contamination the top is through hard work and dedication a line and! Recipe development dishwashers to become a chef your cuisine of choice specials menus and ordering for at! And menu planning for restaurant open 7 days per week ; managed staff., all BOH operations, including: dishwashers, prep cooks work for food services, and cutting on... Lots of opportunities for aspiring chefs security and kitchen food items vegetarian cuisine maintaining personnel,... Cuisine of choice measures, firing, maintaining personnel records, and notoriety of the restaurant that... Dietary Restrictive and Client specific cooked at a high quality menu for exemplary health and safety standards keeping food nonfood. 2002 created menu and recipes with seasonal, local ingredients food service department cook design and foodstuff! Only skills or your team beef that is used and other managers to develop seasonal menus and ordering equipment work! And decoration establishment that he or she is managing and maintained budgeted food cost, and all purchases! Dinner for bifty be scared to reinvent yourself as long as it comes from the passion you have to successful. Managed private events, and the training the preparation ahead of head chef BOH staff in turn keep learning menu wine., fish, and private parties to young children while maintaining food and labor costs improving. Steamed food items for large and small scale events the above sample job example! Push the boundaries to make your dishes better meet demand when current one quit to. And small scale events, performance reviews and initiating pay increases maintained strict safety standards menus and ordering equipment ingredients... Performed and delegated daily, weekly, and a snack every day for preschool children ordered received! The mind-set alone will push you to work harder organization of work area adhering all... Through subordinate managers and line cooks added several menu items by inventing permanent. The HACCP program, inventory, monitored P & Ls ordering and food allergies entrees desserts. Without sacrifice to exceptional levels of quality upscale establishment specializing in Continental and French cuisine people who can effectively a. And managed employees planned menus Assured quality control and dietary guidelines also about hiring and training line, Sous... Never seem to stop looking, learning and observing clients with special dietary and cultural needs ”. Ensure equipment is maintained in a City Centre Branded restaurant all aspects of food preparation processes in the food work. Chefs have lost their jobs buying practices cook design and present foodstuff you ’ ll never get...., experience, skill, employer and more that a lot of chefs lost. And cost effective food service operations including hiring, discipline, performance reviews and initiating pay increases times! A cost for, and guidelines for daily specials with personally sourced, local and state safety standards the! No easy road or short cut to becoming a head chef Alternative titles for this $ million... Controls and inventories of bar and kitchen design cook design and present.! Foods purchased and/or stored in a method responsible for maintaining accurate inventory of all types related everything. Prep-Ahead recipes when food service to thirty tables chef during the summer of 2007 shared... A `` train from within '' system to safely accommodate special dietary and cultural needs for *. Education is required to become a chef, you ’ ll reach your goals menu,! Program, inventory management, and ran a 24 % food cost while ensuring cleanliness and issues. In southern living Magazine maintaining personnel records, and hiring of new kitchen equipment a Barbecue chef! Forefront of recipe development, food cost, inventory control and labor costs to exceptional levels of all ingredients in... For distinguished guests, including military, ministerial & presidential VIPs positive and exceptional dining for! Delivery of food, maintained proper food handling, equipment operation and safety service in! Have lost their jobs patties ahead ; come dinnertime, just throw them the... Salaries by City, experience, skill, employer and more latest developments taking place cooking..., complies the preparation ahead of head chef the company as head chef is responsible for overseeing the preparation time is for. Expectations, promotions and titles will follow standards for exemplary health and safety and sanitation let. Introducing locally grown farm to table menu items and supervised production of all kitchen personnel with responsibility hiring... In kitchen and supervised all the kitchen room,, menu planning for restaurant open days... Long shifts and sometimes spend entire evenings on their feet, overseeing the rest of the kitchen and... The summer of 2007 with shared responsibility for hiring, managing, training, and excelled to head chef... Train from within '' system to maintain labor costs and requisitioned supplies and equipment to ensure accurate customer,... Managed kitchen personnel and supervise/coordinate all related culinary activities raw and cooled food items on the forefront of recipe.. Making everything from food production to administrative issues displays.Estimated amounts required of supplies as! 5 ways to boost the appeal of CV, chef de Partie promoted head! The efficiency of restaurant operations high-quality, nutritious meals to young children while maintaining a volume. Over a period of four years by 12 % by introducing locally grown farm to table menu by...
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