- Featured in:
Additional Culinary Resume Samples
Head Chef Resume Samples
No results found
0-5 years of experience
Conceptualized and prepared special dishes and promotional items using locally grown organic products.
- Responsible for all in-house procedures involving food purchasing, event scheduling, menus, hiring and training procedures.
- Created financial budgets for all food outlets while responsible for profits and loses (P&L)
- Hired, trained and supervised staff members on company procedures.
- Updated operational policies and procedures.
10+ years of experience
Operated and supervised all kitchen activities and prepared meals during lunch and dinner
- Formulated and designed the entire menu
- Created and prepared daily specials
- Created the catering menu and prepared all food for catering orders
- Manage inventory and purchase of food and beverage
- Demonstrated technique and preparation of foods for local broadcast companies
0-5 years of experience
Prepared food for over 800 campers and staff
- Supervised 4 cooks and over 15 staff from different countries.
- Managed back house operations.
- Performed purchasing functions for this camp specializing in kosher cuisine.
- Established menu and assure quality control and minimize waste.
10+ years of experience
Developed a weekly lunch and dinner menu with options catering to food allergies and diet restrictions such as gluten-free and vegan.
- Daily prepared a wide range of fresh meals including dessert for lunch and dinner for 60-70 people.
- Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage.
- Continually monitored food inventory and took appropriate action to ensure food quality and service standards were consistently met.
- Ordered and received food and beverage orders weekly; Managed product for quality and safety.
- Interacted daily with vendors, sales reps and customers.
- Inspected dining and serving areas to ensure cleanliness and proper setup.
- Trained and developed kitchen assistants.
0-5 years of experience
Responsible for the execution of Lean Chef's gourmet dietary program that focused on providing in excess of 600 daily customers with healthy gourmet meals
- Managed all purchasing, inventory, and food cost control
- Trained staff in preferred methods and delegated daily preparation lists for over2,400 meals and courses per day
- Prepared all sauces, dressings, and marinades on a daily basis
6-10 years of experience
- Managed a team of up to 5 kitchen staff for a tourist pub seating approximately 175
- Revitalized sales by designing a new fresh, made-to-order menu incorporating traditional pub fare with vegetarian and international dishes
- Sourced meat and produce locally whenever possible and controlled cost at less than 30%
- Managed recruiting and scheduling of full time and seasonal kitchen personnel
- Planned and managed special events such as wedding receptions, funerals, office parties and an outdoor food venue for 3 large festivals annually during which the town population doubled
6-10 years of experience
Responsible for interviewing, hiring and scheduling of all kitchen staff.
- Maintained relationships and managed all ordering with reputable food purveyors.
- Designed and executed menus, quality control, and seasonal specials.
- Executed dinners, luncheons and receptions for over 100 people.
0-5 years of experience
Ensured proper equipment operation/maintenance, proper kitchen safety, sanitation and also the presentation of techniques and offered culinary instructions that demonstrated quality standards.
- Managed the selection and the estimation food consumption and requisition; purchase food and selected the standardize production recipes to ensure consistent quality
- Developed and created the priced menus.
- Trained and supervised kitchen personnel and supervise/coordinate all related culinary activities; oversee catering events.
6-10 years of experience
Assisted the dietary supervisor on a daily basis with meal planning for guest with special diets.
- Managed food prep and kitchen operations as Team Leader
- Planned special menus and created platters for special in-house occasions
- Ordered food and continually worked to maintain a high sanitation grade
6-10 years of experience
- Managed a total of 11 employees in the preparation of the daily menu, responsible of food
- Prepared promotional menu, precooked, marinade food in bulk for general operation, ensured
- Ensure the health and safety standards that are maintained in the kitchen.
- Supervision of all kitchen staff. Training of kitchen staff, and distribution kitchen tasks to the employees.
0-5 years of experience
Oversaw daily operation of the kitchen
- Maintained and ordered the correct level of fresh, frozen and dried foods
- Created dishes for clients with special dietary or cultural needs
- Mentored, trained and supported the staff
- Created menu items using fresh and local flavors, with an emphasis on plate presentation
- Worked with sushi chef to help create exciting, flavorful, and beautiful sushi plates
- Created a workplace that was fun to work in while maintaining hygiene, flavor, and plate presentation
- Worked with owners to monitor and maintain or lower food and labor costs
- Planned, prepared and executed special events for up to 50 people
0-5 years of experience
Assisted head chef with daily duties and occasionally worked as a server at different events
- Organized kitchen operations by typing up daily prep sheets for kitchen staff
- Integrated all kitchen recipes into program for ease of access
- Assisted with setup, serving and take down at different corporate and personal events
0-5 years of experience
Created the menu of items requested by the owner to be served.
- Managed and trained staff and co-ordinate daily operations of restaurant
- Purchased food and supplies, manage cost control and inventory.
- Interviewed and hired staff
- Prepared weekly employee schedule
0-5 years of experience
- Checked menu items to plan specials; organized line set-up to ensure stations were well stocked
- Prepared daily list of products and supplies, as well as specialty items for order
- Inspected, and ensured appropriate food temperatures were constantly maintained
- Scheduled, interviewed/hired crew as necessary; ensures clean, sanitary kitchen
0-5 years of experience
Responsible for all kitchen functions through management of product, preparation, staff, and finances.
- Promoted to Head chef after two years of dedicated service to club.
- Effectively managed menus, pricing, food costs, maintenance, purchasing, and employees.
- Lead kitchen through six months of the busiest season as Head Chef.
10+ years of experience
Prepared all soups, sauces and gravies daily.
- Updated and planned daily menus.
- Skilled in the butchering of a variety of meat and poultry.
- Coordinated kitchen staff and oversaw their duties.
- Supervised all seafood and produce deliveries.
- Handled sautéing, broiling and grilling.
- Experienced with wheat/gluten free food preparation.
0-5 years of experience
Responsible for daily operations of a high volume kitchen.
- Production of entrees, specialty items, salads and desserts.
- Duties including running very busy line, sauté, grill, broiler, fry and prep stations.
- Inventory and employee training, scheduling and ordering supplies.
- Ensured proper cost control.
- Planned, prepared and executed wine dinners and special events.
0-5 years of experience
Managed and instructed all kitchen staff in proper traditional cooking techniques.
- Was in charge of ordering, reducing food cost from previous months while improving the quality of food.
- Made sure plate presentation was perfect on every dish, while keeping close attention to consistency.
- Ran the window and managed the staff during high volume hours.
- Created and implemented proper sanitation requirements up to state health codes.
10+ years of experience
coordinated a staff of up to 25 people with the capability to serve 400-500 people banquet style.
- Created menus and weekly specials both ala carte and banquet/buffet
- Developed Sunday Brunch
- Baked all my own breads, desserts and pastries from scratch
- Purchased all meats, seafood, produce, frozen and canned goods and occasionally alcoholic beverages
- Developed advertising campaigns
0-5 years of experience
Monitor compliance with health and fire regulations regarding food preparation, serving, and building maintenance in lodging and dining facilities.
- Monitor food preparation methods, portion sizes, and garnishing. Presentation of food to ensure that food is prepared and presented in an acceptable manner.
- Establish standards for personnel performance and customer service.
- Review work procedures and operational problems to determine ways to improve service, performance, or safety.
0-5 years of experience
Helped open up a new company in a location. Lead and developed a small kitchen staff. Responsible for overseeing and participating in the preparation and cooking of the meal.
- Managed all aspects of the kitchen and cooking area.
- Delegated specific tasks to the kitchen staff
- Cleaned, sanitized, and disinfected all areas of the kitchen
- Helped train, develop and grow new staff members
- Created new recipes, specials and menus
- Planning, preparing, and directing food operations in the kitchen.
- Maintained correct levels of fresh, frozen, and dried foods in the store room.
0-5 years of experience
Owned and operated catering business from home. Responsible for all aspects of own private business including budgeting, staffing, accounting, food preparation and organizing of small events.
- Catered to small events such as private weddings, quinceaneras, birthday parties and office gatherings.
- Provided high quality service through serving of high standard product in fused dishes.
- Provided a variety of items available to customers in an expanded menu that would provide a unique culinary experience to their guests.
- Received high praises, letters of recommendation and thank you letters by numerous clients who acquired culinary services.
0-5 years of experience
Represented the organization to volunteers, partner agencies, donors, and patrons.
- Worked in partnership with volunteers from an effective team to reach the goal of using
- Oversaw the operation of a large volume kitchen and service staff consisting of 25-35
- Prepare meals including entrees, starch, vegetable or homemade soups and desserts for 200 men, women and children.
0-5 years of experience
Perform all duties and responsibilities as a Head Chef for a 24 hour operation.
- Responsible for managing and maintaining all day-to-day kitchen operations.
- In charge of training and managing a kitchen staff of eight full time employees.
- Determine production schedules necessary to ensure the timely preparation and delivery of food service in a cafeteria style setting for 400 to 500 employees.
- Determine how food should be presented, and create decorative buffet displays.
- Inspect supplies, equipment, and work areas to ensure conformance to established standards. Closely monitor sanitation practices on a daily basis.
0-5 years of experience
Prepare a variety of meats, fish, poultry, vegetables and other food
items for cooking in broilers, ovens, grills, fryers and a variety of other
kitchen equipment.
- Assume 100% responsibility for quality of products served.
- Knows and complies consistently with company standard portion sizes, cooking
- Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
- Measuring and weighing of all food products prior to cooking or baking according to
- Maintain a clean and sanitary work station area including tables, shelves,
- Assists in food prep assignments during off-peak periods as needed.
10+ years of experience
Effectively manages kitchen staff to efficiently produce food for banquets, receptions, and other catered events
- Oversees product inventory, purchasing and receiving
- Regularly develops new recipes in accordance with consumer tastes, nutritional needs, and budgetary
- Enforces appropriate work-flow and quality controls for food quality and temperature
- Research market competitors and industry trends to identify potential new food products and services
- Formulated comprehensive business plan complete with clear and actionable sales goals and targets
- Decreased inventory cost by negotiating new contracts with suppliers and vendors
0-5 years of experience
Trained and supervise food and pastry production staff
- Execution of menus for all food service locations accounting for customer base, popularity of dishes, holidays, cost factoring.
- Conduct regular physical inventories of food supplies, and assess projected needs.
- Coordinating menus and food preparation for over 1.5 million in catering volume.
- Ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
- Create schedules for kitchen staff
- Managed inventory of items needed in stock
0-5 years of experience
Executive Chef with over 31 years of direct Country Club experience.
- Controlled and maintained food and labor costs, allowing for maximum productivity and producing numbers at or below the specified level.
- Wide range of culinary training and knowledge in a variety of styles from Southwestern, Mediterranean, Italian and French cuisines in addition to Garde Manger and Pastry
- Effectively handled a variety of high pressure & last-minute situations in a flexible, friendly, and accommodating style.
- Ensured that fresh, quality ingredients are always in stock and cooked & served to high standards.
- Experienced in conducting banquets and a la carte dining simultaneously as well as multiple venue management.
- Successfully managed formal and exclusive dinners for guests.
- Motivated and developed employees to increase their skills & knowledge, building a stronger more cohesive team, and ensuring consistent, high-quality culinary experiences for guests.
- Strong verbal, written, and organizational skills.
0-5 years of experience
- Prepped food for daily sales and worked the line insuring
- Changed seasonal menus as to use the local farm markets
- Assisted in special wine tasting events held at local wineries
- Managed and trained all kitchen help, as well as teaching the wait staff about the food
0-5 years of experience
Order or requisition food and other supplies needed to ensure efficient operation.
- Recruit and hire staff, including cooks and other kitchen workers.
- Instruct cooks or other workers in preparation, cooking, garnishing, and presentation.
- Prepare and cook food of all types on a three times a week basis.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
0-5 years of experience
Work closely with restaurant General Manager, Front of House Manager, assistants and
Food service staff to eliminate challenges as they arise
- Manage and direct a diverse crew of culinary professionals, oversee scheduling for cooks as well as being able to fill in on any station to cover shortage of staff
- Control inventories by conducting all kitchen related orders and maintaining detailed and accurate purchase records
- Oversee special catering events and offer culinary instruction and/or demonstrate
- Uphold COGS, Labor, and product rotation
0-5 years of experience
Collaborated with personnel and plan and develop recipes and menus.
- Supervised and coordinate activities of cooks and workers engaged in food preparation.
- Washed pots, pans, dishes, utensils, and other cooking equipment.
- Portion, arrange, and garnished food, and serve food to waiter or patron.
- Inspected supplies, equipment, and work areas to ensure conformance to health standards.
- Trained and instruct cooks and workers in proper food preparation procedures.
- Washed, peeled, cut, and seed fruits and vegetables.
- Weigh, measure, and mix ingredients, season and cook food according to recipes or personal judgment.
0-5 years of experience
Leading the largest food sale growth in company history resulting in a company record at the end of February with a full 60% increase.
- Conceptualizing new menu dishes and special items providing exciting twists on old favorites, focusing on proper
- Hire, train and supervise kitchen staff on culinary technique, proper plating, and sanitation standards.
- Oversee all aspects of restaurant opening and closing, scheduling, inventory, and ordering.
0-5 years of experience
Working and supervising a total kitchen brigade of 4 chefs with responsibility of supporting the running of all the areas of the business
- Creating menus and developing food concepts
- Day to day completion and review of due diligence paperwork
- Controlling stock levels and stoke takes
- Wastage control, costing menus, training new staff
10+ years of experience
Catering for private and corporate parties up to 1,500 or more persons.
- Bulk food preparation based on theme menu: BBQ, Italian, Spanish, Hawaiian and Seafood specialty.
- Prepared personalized menus for private parties of 25-50 people.
- Breakfast and Lunch food preparation for catered events.
- Inventory control of food and supplies based on functions.
6-10 years of experience
Developed strong customer relationships and maintain excellent customer service in a fast paced environment.
- Assign production duties to all kitchen staff.
- Properly use, handle, clean, breakdown, and maintain all kitchen equipment.
- Maintain food quality standards including consistency and presentation.
- Coordinate proper food storage according to standing operating procedure.
0-5 years of experience
Create a cost effective menu that both satisfies customers and pleases owning partners
- Hire and train all back of house employees
- Keep food waste to a minimum and ensure food quality is excellent
- Build training model for new restaurant that encompasses FOH and BOH cross training to effectively give hands on knowledge to staff on service expectations and service flow
- Build networking web for local business catering functions
0-5 years of experience
Check the quality of raw and cooked food products to ensure that standards are met.
- Check the quality of raw and cooked food products to ensure that standards are met.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Check the quantity and quality of received products.
- Order or requisition food and other supplies needed to ensure efficient operation.
0-5 years of experience
Preparation of nutritious and appetizing snacks and meals for 100 children ages 0-5.
- Plan nutritionally sound and appetizing menus including preparation special dietary requirements.
- Coordinate food products and kitchen equipment ordering.
- Train and supervise new hires.
0-5 years of experience
Head Chef for two of our four restaurants
- Hiring, training & staff development
- Responsible for purchasing for front and back of the house
- Work closely with local and national vendors to obtain the highest quality, most cost effective products
- Weekly P&L meetings using sales forecasting to properly staff the establishment
- Menu development and execution using up to date techniques such as Theoretical Food Costing Models with the most relevant market information.
- Lead and worked many VIP events for our clients that range from professional sports athletes to prominent government officials and much more. Fine Dining for 15 to 500 guests
6-10 years of experience
Assist head chef in a high-end champagne and food lounge with food and supply inventory, equipment maintenance, and receiving and purchasing of food products and supplies
- Supervise four line cooks. Oversee all prep and production to ensure customer satisfaction
- Trained new employees on how to follow recipes and prepare food for up to 300 covers per night
- Assist clients with privately catered events. These duties included scheduling, product offerings and pricing
0-5 years of experience
- Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
- Investigate and resolve complaints regarding food quality, service, or accommodations.
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
- Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
- Review work procedures and operational problems to determine ways to improve service, performance, or safety.
6-10 years of experience
- Head chef for restaurant serving Italian, French, and Continental cuisine, producing $1.4 million in revenues.
- Hire, train, and directed ten cooks/chefs.
- Plan menu, assure quality control, and minimize waste.
0-5 years of experience
Oversee kitchen area and assist kitchen staff
- Prepare presentable meals to maintain customer satisfaction
- Orchestrate a teamwork environment that encourages hard work and collaboration.
- Prepare presentable meals to maintain customer satisfaction
- Coordinate Sunday menu specials
- Assist management with daily menu specials
10+ years of experience
Create new appetizer and dinner recipes; update menus
- Create and coordinate special events menus (New Year's Eve, Mother's Day, catered parties)
- Prep entrée components
- Maintain inventory, purchasing & budgeting of food items
- Supervise kitchen staff; train new line cooks & sous chefs
- Act as liaison between front of house and kitchen
0-5 years of experience
Set up station according to restaurant guidelines.
- Preparing and cooking all ordered foods in a sanitary and timely manner.
- Follows recipes, portion controls and presentation specification as set by the restaurant. Restocks all items as needed throughout shift.
- Performs all stations duties in practicing good safety, sanitation, organization skills, including fry, griddle, pantry and flat top.
- Assists with cleaning, organization of kitchen, walk in coolers and storage areas.
- Performs additional responsibilities, as requested by management.
0-5 years of experience
- Controlled kitchen during breakfast and lunch hours
- Aided ownership in creating and updating menus
- Assumed creative control for all hot dishes
- Assisted deli staff in completing customer's orders when needed
0-5 years of experience
- Head Chef for restaurant serving classic, American steakhouse and French cuisine, producing $250,000 in revenues.
- Manage the daily production, preparation, and presentation of all food
- Manage the sanitation of kitchen to ensure a healthy and safe work environment
- Hire, train, and direct support staff
- Plan menu, assure quality control, and minimize waste.
- Work with purveyors to obtain highest quality ingredients
- Coordinate special functions, including wine dinners & private parties