Managed this high volume kitchen during the day shift. Started as a line cook and worked my way to Sous Chef the following year and advanced to Head Chef. Maintained high sanitation practices and scores. In large kitchens, the head chef … Developed monthly rotation schedule through the creation of seasonal menu items and daily specials. Managed daily operations. Organized daily meals around dietary restrictions That’s the reason I still love being a chef after 20 years. Maintained compliance with all quality, sanitation standards, and guidelines. Worked directly with vendors on product cost analysis and product quality. Maintained and prepared daily meals and arranged menu planning. Monitored all commodity and preparation procedures and evaluated final product ensuring standardized and consistent product quality. * Planned, prepared, and served healthy vegetarian meals. Managed entire kitchen operation including daily specials. Maximized productivity, profit and loss with continual on the job training of BOH staff. Supervised the production of all food products, including Ala Carte & Catering. Cooked for a 150 residents Delegate task to staff members Order supplies needed for the kitchen Handled special machinery i.e. high quality, buffet style lunch and dinner for bifty. Menu Planning Handled all menu planning and product ordering. Controlled and maintained food and labor costs, allowing for maximum productivity and producing numbers at or below the specified level. Managed Food purchasing and developed cost control measures. Directed general restaurant operations monitoring food quality and staffing requirements to ensure a positive and exceptional dining experience for every guest. Helped stream line operations by cutting down on labor costs and improving ticket times. Requisitioned supplies and equipment to ensure efficient operation. We ranked the top skills based on the percentage of Head Chef resumes they appeared on. Menu planning Served as corporate instructor by providing the necessary training and instructions of all food service preparation. It’s vital to keep creating new flavours and dishes while staying true to the character and identity of your cuisine of choice. The Head Chef typically manages through subordinate managers and professionals in larger groups of moderate complexity. Try to look at the best kitchen in your neighbourhood first, and progressively aim to work for great chefs along with outstanding restaurants and hotels. Managed 15 employees in a High Volume, upscale casual style restaurant. Cooked banquet style meals for upwards of 80 clients that included vegan and gluten free options. Maintained constant touch with other kitchen staff members to keep updated with latest developments taking place in cooking and related equipment. Maintained a clean and safe working environment for all fellow staff members. Working as a Head Chef typically requires 3+ years of managerial experience. It’s a real passion and from the minute you wake up till it’s time to sleep, you are always thinking about food, what goes with what, what’s new and what do you love to cook. Instituted various programs and procedures to increase efficiency, minimize waste, and promote an inviting dining experience. Maintained high quality service and Health Dept scores. Becoming a personal chef Covid-19 has meant that a lot of chefs have lost their jobs. Directed supervision of Sous Chef, Hygiene staff and 9 others. Hired on as Sous Chef, and excelled to Head Restaurant Chef in Jan. 2013. Purchased food and supplies, manage cost control and inventory. Created new menu items and daily specials; cut steaks to order. 6. Ensured quality customer service and excellence in food preparation. Created and implemented a proprietary HACCP system. 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. Established and enforced sanitation standards for restaurant. Preformed nightly, weekly, and monthly cleaning and maintenance to kitchen equipment. In order to become a solid head chef you need to go through a variety of situations and steps in different positions, such as working in a free standing restaurant, having hotel experience and so forth. He/she is highly trained in aspects related to preparation and presentation of food. Instill a love of cooking in every corner of the kitchen. Cooked Executed daily operations of kitchen management including product ordering. Provided a menu tailored to special dietary needs and seasonal ingredients. Head Chef Resume Preparation. Created the restaurant menu that included Oriental cuisines that are now popular and in-demand in the island. “Always stay calm” Coordinated supply ordering, rotating menus, catering and promotional sale items; while maintaining exceptional quality standards. Standardized recipes to ensure consistent food preparation results. We never seem to stop looking, learning and observing. By the time one becomes a head chef, they’ve lived years of their life working 15-hour shifts and missing most holidays. In no particular order, here are the best responses we received! Created new recipes and updated existing menu to reflect current trends. Some train in mentorship programs, where they work under the direction of an experienced chef. “Don’t pretend you know more than you do” Maintained stock levels of all kitchen supplies Performed all daily operations for entire kitchen. Every day your food is being analysed and judged, and you have to be consistent in your performance. Evaluated and solved procedural problems to ensure safe and efficient operations. You can make the patties ahead; come dinnertime, just throw them on the grill. Assisted with food service items of stocking as required. Created menus, managed food preparation and assisted event coordination. Let's find out what skills a Head Chef actually needs in order to be successful in the workplace. Provided menu planning, equipment transportation and setup, and culinary services for all catered events. Maintained high quality standard in smaller kitchen with large volume. Opened and ran the kitchen operations of a high volume, from scratch restaurant. Created a system to safely accommodate special dietary needs, religious needs, and food allergies. Ensured that all staff were consistently trained to effect good portion control and pleasing presentation of dishes. Prep cooks work for food establishments under the supervision of the head chef. Established loyal customer base by continuously producing outstanding and high-quality menu items, proven by regular customer referrals, Created new menu items constantly checking food cost inventory and closely watching labor. Maintained inventory,portion control and food cost while ensuring food quality standards. Performed inventory assessment on a regular basis. Coordinated a staff, of up to 8, to produce quality food for customers. Let us move to the meat of the matter now – pros and cons associated with chef and cooking career. Administered regular cleaning and maintenance of grill and other kitchen equipments. May give input into developing the budget. Inform yourself, but also question the type of food you grew up with and be inquisitive. Designed daily specials menus and was on the forefront of recipe development. However,... Sign up and receive exclusive emails and deals from us. Provided employee training in cooking methods, presentation techniques, portion control, safety and sanitation. The kitchen is a like a military field, so you need to be disciplined and highly organised in every Gain experience working under people who can inspire you and help to develop your talent. Determined how food should be presented and created decorative food displays. Managed cost control issues by using local vendors. Managed and instructed kitchen personnel. Complied with food handling and safety standards as stated by City and State health department. Created recipes, designed food and beverage menus, ordering and inventory management of all products. No matter how hard it gets, never give up. “Focus on your work, not the titles” There will be many different food fashions and styles that will come and go. A Head Chef is responsible for overseeing the rest of the kitchen staff and ensuring that every order is made perfectly. Direct kitchen operations, including food preparation, cooking, and cleanup Prepped, included making everything from scratch before lunch and dinner service. Oversaw and supervised all the kitchen staff. Maintained all Labor and Food Cost of the BOH within bonusable standards. 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. Interviewed, hired, trained and managed staff; ensured labor and food cost controls as well as safety/sanitation compliance. Scheduled and received food and beverage deliveries, checked delivery contents to verify product quality and quantity. Provides input to strategic decisions that affect the functional area of responsibility. Developed and maintained all procedures and standards for exemplary health and sanitation records, and effective inventory management and ordering. And above all, be a good observer, have an open mind and ask question and never be afraid to say ‘show me’. Learn as much as you can from them, no matter how hard it may seem at the time. Demonstrated cost effectiveness of purchases and inventory, as well as labor costs. Provided my account with quality food and customer service. Attended business meetings and collaborated with other personnel for menu planning, and serving arrangements. Monitored the acceptance of menu items by children in the program and made recommendation for menu changes. Created soul food menus Led kitchen staff in preparing and executing lunch and dinner service. Designed and Implemented the HACCP program, inventory and cost controls. Provided 5 star world cuisines while maintaining a positive work environment and a fun charter atmosphere. Go out as much as you can, read books and magazines, watch TV shows, and go to food markets. Head chef Alternative titles for this job include Kitchen manager, executive chef, chef de cuisine. Performed menu planning, cost control, food ordering and inventory. When you’re young, you will probably think you know it all, but as a voice of experience let me tell you that you don’t and never will. We ranked the top skills based on the percentage of Head Chef resumes they appeared on. Directed all kitchen operations including food preparation and inventory maintenance. Managed cooking staff, prepared food, and ordered food products. Service is not for the faint hearted. Started as a Sous Chef and was promoted to Head Chef. Prepared meats, seafood, and vegetables for line cooks. Becoming a head chef doesn’t happen overnight and you cannot rush it. The mind-set alone will push you to work harder. Mentored and developed several dishwashers to become line cooks. For example, one assistant may be needed for desserts, another for pastas, and a third for side items. Accommodated guests with special dietary needs (allergies, religious restrictions, vegan/pescetarian, etc.). Chefs are responsible for directing the cooking staff and for making numerous decisions related to everything from food production to administrative issues. Maintained quality food preparation and presentation. Reduced food cost by 5-10% while maintaining quality standards. Developed HACCP plans for every fresh item carried on premises. Planned and prepared menus for all meals, daily specials & catering. Crated restaurant menus, overseeing of daily operations. Promoted to Head Chef after one year supervising six staff members, responsible for hiring and training. A head chef should be passionate about food and have a broad knowledge of different … Maintained standards of excellence in quality, productivity, and customer service while minimizing food and labor costs. Promoted to head chef, after an introductory 7 month span with the company as Head Sous Chef. Formulated standard recipes for food items to assure apt portion control, retaining quality and taste. Created daily specials to compliment existing menu selections. Some chefs and head cooks train on the job, where they learn the same skills as in a formal education program. There is no easy road or short cut to becoming a great head chef. Worked as Sous Chef and promoted to Head Chef in less than 6 mo. Implemented cost effective menu planning and food purchasing. Coordinated tasks of cooks and other kitchen personnel in preparing and cooking food. 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. Handled FOH problems, involving customer satisfaction. Developed program to train existing personnel on usage, safety and sanitation of new kitchen equipment. Obtained ServSafe certification in compliance with state and county health department regulations and reporting. Talented and experienced head chef trained and studied in preparing and supervising the preparation of foods of all types. Planed menus of authentic Mexican and Tex-Mex cuisines. Ensured cleanliness and sanitation of all kitchen equipment. In order to become a solid head chef you need to go through a variety of situations and steps in different positions, such as working in a free standing restaurant, having hotel experience and so forth. But what does it really take to make it to head chef? Established menu and assure quality control and minimize waste. You know you’re ready to run the kitchen when someone is looking for you and your talent. The head chef, who is also known as the executive chef or chef manager, is someone responsible for all activities in the kitchen. A great head chef should constantly evolve. Chicken Nachos Loaded with pulled rotisserie […] Head Chef – Job Requirements Last Date Reviewed: 11/2017 Cleaning and Maintenance – KPI’s ♦ Ensure kitchen and food storage areas are kept in a clean and hygienic state. Head Chef responsibilities include: Controlling and directing the food preparation process and any other relative activities. It takes a variety of both hard and soft skills to be a great chef who can effectively command a kitchen. Supervised Line cooks & Kitchen staff, Managed three to four cooks nightly Established solid working relationships with vendors, negotiated best prices, and placed orders for food products and supplies. Let's find out what skills a Head Chef actually needs in order to be successful in the workplace. Maintained highest standards of Culinary product quality. “Give yourself time” Created Daily specials to accommodate adventurous and different flavor profiles. Ensure proper purchasing, receiving and food storage standards in the kitchen. Managed inventory, stocking and general cleaning of all kitchen equipment and work areas. The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly. Provided high quality early childhood development for two children. Be the hardest working member of the team at all times. Started as a Barbecue Senior Chef de Partie promoted to Sous Chef. Managed all employees of the restaurant Communicated and instructed sanitation practices throughout the day. Implemented and executed proper portion control and purchasing to bring food cost under budget. Worked very closely with FOH managers to create a stronger relationship with kitchen staff and a more knowledgeable Worked diligently preparing and making all cuisines the day before and the day of. This role is very much hands-on, requiring attention to detail and a positive work attitude. Keep your head down, ensure your section and mise-en-place is always ready and be consistent. Prepared and served quality food according to recipe standards, regular and modified. Estimated amounts and costs and requisitioned supplies and equipment to ensure efficient operation. Trained staff in safe quality food handling standards. Maintained HACCP sanitation standards, recognized trouble areas, and responded accordingly. Instituted daily product inventory to maximize utilization and minimize waste. Broiled, grilled, fried and steamed food items to order for guests at a high volume pace. Be open-minded and keep on learning. Increased profitability by over 15% through inventory management, portion control, and better buying practices. Maintained sanitation procedures and organization of work area adhering to all HACCP regulations. Created special menus for Christmas and New Year's Eve. “Remember, everyone has bad days” It’s all about the grafting. An executive chef, sometimes called a head cook, is in charge of food preparation at a restaurant. Directed all kitchen and operational functions, including menu design, implementation and execution as well as creation of daily specials. Purchased and requested food items and kitchen supplies. Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings. Conducted off-site cooking demonstrations to educate the community on the restaurant's cuisine. Becoming a head chef doesn’t happen overnight and you cannot rush it. Managed six staff members and playing a major role improving restaurant and banquet menus while lowering food costs. Ordered or requisition food or other supplies needed to ensure efficient operation. Managed entire restaurant including all FOH operations. We are currently recruiting for a Head Chef in a City Centre Branded restaurant. Included menu development and preparation, food cost control, health and safety and training/management of kitchen team. First of all, the preparation time is comparable for most dishes in a typical restaurant. Determined production schedules and staff requirements necessary to ensure timely delivery of services. Prepared special menus for special Buddhist retreats, including Llamas from around the world with vast dietary restrictions. Supervised food lines to ensure proper preparation & efficient operations. Cooked vegetarian and vegan meals for 20 to 150 people daily, incorporating vegan, gluten free and ayurvedic options. His/her job description entails oversees everything going in and out of the kitchen. a rare or well done steak dish) are met. Managed operations including menu planning, purchasing, inventory control, Sometimes a head chef needs a full kitchen staff to help the kitchen run smoothly. Staffed, trained and managed team of six line cooks. Supervised a staff of 25 in a high volume seasonal resort serving breakfast, lunch, and dinner. Developed menu items, recipes, and ran a 24% food cost and 12% labor. Managed food, delivery, presentation, and decorative food displays. Prepared many menu items table side, such as Caesar salads, bananas flambe, and Chateaubriand for two. “Success is connected to action” There can be too much focus on achieving the next level, when the main goal for your career should be improving your skills and furthering yourself by embracing new opportunities. If it tastes bad, start over. It’s very difficult to maintain outside relationships or build a family as a professional chef and that’s why a lot of head chefs are single and too tired to hang out after work. Maintained food, beverage and labor costs at lowest possible levels. Helped maintain and control food and labor costs. Supervised other staff members. Don’t let a bad service get you down; pick yourself up, dust yourself off and keep going. Managed and supervised 100+ staff members. Assisted chef in preparing nutritious meals to young children while maintaining a safe and healthy environment in the kitchen. Created decorative food displays.Estimated amounts required of supplies such as food and ingredients. For example, 23.3% of Head Chef resumes contained Kitchen Equipment as a skill. “Love food” Through experimentation we’re able to have fun as well as learn which elements work best together. The only way you will get to the top is through hard work and dedication. Cleaned food service area after night operations ended. Created gingerbread and tallow sculptures for major events such as Army birthday, private parties or Pentagon official events. “Be respectful” Monitored the inventory and organized storage areas to prepare the weekly food delivery. Becoming a chef is not easy. Provided food service for up to 200 patrons at sitting. aspect; from food preparation to delivery, your focus should be on your operation and food at all times. Get Direct Job Offers  |  Login  |   Hiring? Managed Employees* Lowered Food and Labor Costs* Increased Sales and Profits. Whether you are applying to a restaurant, catering company or a hotel, your resume objective needs to reflect the experiences and skills you possess that make you well-adept at being the organization’s Head Chef. Actively responds to and handles guest problems and complaints. On top of all there is to learn you will encounter painful guest comments, angry sous chefs, crazy pastry chefs, burned arms and cut fingers. Supervised, coordinated and directed all culinary activities within the food service department. Professional kitchens are extremely high stress environments, especially during service and it takes discipline and nerves of steel to not freak out. Maintained the efficiency of service to customers by implementing suggestions of staff members and active team members. Created and developed a magnitude of delectable salads and entrees for a popular high volume restaurant with considerable clientele. Led activities to ensure high levels of productivity by efficiently opening and closing kitchen, expediting food and maintaining sanitation standards. Catered private parties offering buffet or per/plate service. Expedited all meals leaving the kitchen during service, ensuring high quality. The Head Chef typically manages through subordinate managers and professionals in larger groups of moderate complexity. Ensured refrigerated and dry storage areas were kept neat, clean, organized and accessible. Monitored kitchen equipment for maintenance and sanitation. Worked side by side with executive chef to create new menu items when company switched to a whole new concept. Sous Chef (aka Second Chef) - The sous-chef de cuisine is second in command, and translated it literally means ‘under chef’. Implemented standard operating procedures for the deli, commissary and catering departments to maximize efficiency and minimize waste. Directed food preparation and presentation. 22. Interviewed and hired 2 staff members with restaurant owner. Take the stress out of weeknight meals with these family-pleasing, prep-ahead recipes. “Don’t be afraid to experiment” Maintained all inventory and priced with vendors, placing orders for all kitchen and FOH needs. Job Outlook Cooked breakfast for about 35 staff members and baked desserts for incoming Customers/ deckhand. Our company is looking for a Head Chef to join our team. 4. Don’t listen to it and be confident in what you know (and don’t!). Head Chef Job Description Template. Promoted from Sous Chef to head Chef during the first year. 8 tips to look after yourself, Head chef? Ensured associates were cross-trained to support successful daily operations. Ensured wastage is minimized by careful supervision of food preparation methods. Trained and managed Sous Chef, Managers and Line cooks/Prep Cooks and achieved significant improvements in their productivity. A head chef is responsible for the following: Controlling all food preparation processes in the kitchen. Apart from that, they are also … Managed menu items by inventing solid permanent items which were orientated toward family and pub style choices. Created custom menus for each individual client as well as maintaining a standardized recipe book of base menu items. Assisted with recipe standardization and food preparation. With the highest ever rate of new restaurant openings (179!) Ordered all food and dry goods while maintaining food and labor costs. Increased revenue over a period of four years by 12% by introducing locally grown farm to table menu items. Prepared meals daily, food ordering, Monthly Menu planning, complies with the nutrition guidelines of the daycare facility. Maintained and inventory of food products imported/exported. 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Star world cuisines while maintaining exceptional quality standards state health department implementing suggestions of staff members and playing major., but never undermine your guests ’ expectations because your standard for should.