Top Assistant Chef Skills

Below we've compiled a list of the most important skills for an Assistant Chef. We ranked the top skills based on the percentage of Assistant Chef resumes they appeared on. For example, 26.9% of Assistant Chef resumes contained Kitchen Equipment as a skill. Let's find out what skills an Assistant Chef actually needs in order to be successful in the workplace.

The six most common skills found on Assistant Chef resumes in 2020. Read below to see the full list.

1. Kitchen Equipment

high Demand
Here's how Kitchen Equipment is used in Assistant Chef jobs:
  • Teach students how to operate kitchen equipment in a safe and responsible manner.
  • Implemented a new service program to monitor maintenance repairs for kitchen equipment.
  • Ensured to maintain facility and kitchen equipment's are cleaned.
  • Washed dishes and cleaned kitchen equipment.
  • Maintained food supplies and kitchen equipment
  • lead night shift in huddle *Cook all orders *Prep cook all *clean and maintain all kitchen equipment.

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2. Food Preparation

high Demand
Here's how Food Preparation is used in Assistant Chef jobs:
  • Supervised and performed all aspects if food preparation and management, including stock inventory management and supplies ordering,
  • Administered activities of kitchen staff and supervised food preparation and serving practices.
  • Ensured appropriate rotation of food preparation and executed quality control.
  • Implemented continuous improvement processes for food preparation and presentation.
  • Maintained food preparations standards and requirements.
  • Coordinated supply of ingredients for food preparation
  • Assist in catering, including food preparation, cooking, and presentation, in busy, full service catering operation.
  • Assist in food preparation, provided efficient, courteous, quality service and proper portion foods according to the menu.
  • Assisted with food preparation and delivery of food to day cares and Boys and Girls clubs throughout the area.
  • Assisted with daily food preparation storage, cooking and presentation, ensuring exceptional quality of ingredients and final products.
  • Trained, scheduled, and organized employees in food preparation, temperature control, and proper service issues.
  • Supervised kitchen staff for proper event set-up, food preparation, kitchen clean-up and proper shut down.
  • Assisted in food preparation for meals in a senior living facility; prepped side dishes and drinks.
  • Assisted the chef with all food preparations and helped run the line for a fine dining restaurant.
  • Assisted with food preparation, plating and serving at large venues for up to 2,500 guests.
  • Worked in a team environment to complete food preparation for the daily menu and special events.
  • Performed other food preparation tasks such as making sandwiches, carving meats, and brewing coffee.
  • Coordinated volunteers in food preparation, and in service, sanitation, and safety procedures.
  • Supervised kitchen staff, food preparation, cooking methods for the employees' dinning room.
  • Used knowledge and skills in food preparation and ability to plan work and direct others.

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3. Customer Service

high Demand
Here's how Customer Service is used in Assistant Chef jobs:
  • Demonstrated excellent customer service while interacting with customers.
  • Lead trainer/ supervisor for new cooks, trains personnel in cooking methods, kitchen safety and ensuring positive customer service relations.
  • Advise chef, prep, cook, delegate jobs to employees, excellent customer service skills, and data entry.
  • Ensured ordered menu items are made to high quality and that customer service and satisfaction are always top priority.
  • Interacted with clientele to promote sushi products and increase sales volume, provided customer service and answered inquiries regarding products
  • Performed in duties above experience which led to an increase in knowledge and customer service.
  • Offered top-notch customer service through energetic and friendly communication to a diverse group of customers.
  • Trusted and authorized to make decisions for a pro-active approach in customer service.
  • Provided customer service and satisfaction through the delivery of food and beverage items.
  • Help with prepping, cooking, sanitation, customer service and site maintenance.
  • Provided courteous and effective customer service while building rapport for repeat business.
  • Provided fast and pleasant customer service to the satisfaction of customers.
  • Provided great Customer Service to residents, guests and other co-workers.
  • Blog Management, Customer Service Expert, Supply Chain Management
  • Store and grounds maintenance, Customer service Representative.
  • Provided customer service in food related matters.
  • Provide high levels of customer service Ensure all menu items are executed accurately and efficiently
  • Provided excellent customer services Maintained guidelines, rules, and regulations of safety hazards
  • Focused on customer service Received money handling experience
  • Learned how to prep, cook, and serve dishes to mass amounts of customers while performing customer service Trained in cashiering

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4. Dinner Service

high Demand
Here's how Dinner Service is used in Assistant Chef jobs:
  • Organized and prepared for Breakfast, Lunch, and Dinner services as well as coordinate daily banquets for seasonal Country Club.
  • Prepped food for lunch and dinner service; Red grape Chicken salad & Walnut Tuna salad for croissant sandwiches.
  • Manage the par levels of prepped food items, and maintain quality food levels for lunch and dinner services.
  • Assisted the chef in preparing for the lunch and dinner service.
  • Assisted in preparation for meals during lunch and dinner service.
  • Supervised time management on lunch and dinner service.
  • Prepared appetizers for lunch and dinner service.
  • Bread production for lunch and dinner service at L'Ecole restaurant.

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5. Meal Prep

high Demand
Here's how Meal Prep is used in Assistant Chef jobs:
  • Worked all shifts; initially hired as Dessert Chef, but progressed to Assistant Chef in all meal preparation areas.
  • Assisted head chef in all aspects of cooking and meal preparation, including handling of stations and cooking food.
  • Assisted head chef with meal preparation twice a day for ~80 sorority house members.
  • Prepped kitchen for daily meal preparation.
  • Followed recepies and portion guides for all meal preparations.
  • Assisted with meal preparation Stocked and maintained inventory Prepared daily menu
  • Handled inventory, stocking, prep work Deliverers Meal Preparation
  • Prepared meals for Faculty/Students Practiced healthy meal prep Catered local events and gatherings Practiced proper cleaning and sanitary methods

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7. Chefs

high Demand
Here's how Chefs is used in Assistant Chef jobs:
  • Managed food inventory and assisted chefs with menu development.
  • Manage a staff of 2 to 3 assistant chefs in the production of specific menu components as delegated by Field Chef.
  • Supervised Chefs and Bar-tending personnel; responsibilities included work task assignments, on-the-job training and developing skill set for employees.
  • Worked directly under two Head Chefs, assisting with the daily preparation of all specialty lunch and dinner meals.
  • Worked directly with the head chef, sous chefs, supervisors and managers to achieve the customer's satisfaction.
  • Aided the Executive Chef and Sous Chefs in the ordering, receiving, and storage of all kitchen commodities.
  • Coordinated with the Regional Manager to ensure/assist that kitchen operations were meeting standards, holding the Chefs accountable.
  • Maintain knowledge of all recipes and standards so chefs place could be filled in effectively when needed.
  • Worked alongside two other chefs to cook and serve meals to the Speaker and his guest.
  • Collaborated with head chefs and other staff to efficiently receive, analyze, and prepare orders.
  • Developed strong culinary and management skills working with chefs and wait staff at numerous events.
  • Worked with chefs in preparation of 6000 meals a day and food line service.
  • Served food to guests, and assisted the chefs in any way they needed.
  • Worked in collaboration with three other chefs to oversee and coordinate all food production.
  • Created a friendly work environment through timely preparation of food for the head chefs.
  • Trained and developed Chefs and Sous Chefs, and maintained Chef's development program.
  • Developed new products tested and accepted by executive and pastry chefs.
  • Devised and piloted new menu items in collaboration with other chefs.
  • Assisted several chefs in several fraternity houses at Penn State university.
  • Directed chefs ensuring that they performed up to Club Corps.

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9. Food Cost

high Demand
Here's how Food Cost is used in Assistant Chef jobs:
  • Redesigned training manual and completed food costing calculation
  • Maintain a monthly food cost of 15% average at all times Handles employee complaints and resolves problems as they arise.
  • Maintained daily order list of products and kitchen budget to ensure a less than 18% food cost.
  • Controlled food costs to meet MGM resorts standards and satisfaction while maintaining the highest food quality possible.
  • Assist Chefs in training efforts, scheduling, sanitation procedures, and controlling labor and food costs.
  • Work with Executive chef / Director to develop monthly cycle menu and maintain 40% food cost.
  • Reduced spoilage and inventory resulting in decreased food costs from 15% to 20%.
  • Manage labor, food cost, temperature log in, and enforce sanitation procedures.
  • Negotiated pricing with various vendors to achieve lower food cost for hotel kitchens.
  • Managed weekly inventory to ensure efficient operations, resulting in lower food costs.
  • Generated food cost analysis sheets and food purchase forms for hot line specials.
  • Reformatted portion control procedures to establish a 25% or lower food cost.
  • Maintained a consistent 25% food cost over the last 3 months.
  • Inventory, Product management i.e., Monitoring Food Cost and Waste Management.
  • Managed food costs, production, inventory, menus and high end catering
  • Saved labor on a weekly basis and kept food cost down.
  • Adhere to control procedures for food cost and quality.
  • Researched and calculated ideal food costing for entire company.
  • Managed inventory and food costs.
  • Prepared meals to accommodate guests that exceed 200+ Worked closely with executive chef on food costs, and budgets.

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10. Special Events

high Demand
Here's how Special Events is used in Assistant Chef jobs:
  • Worked with chemicals and also catered Special events
  • Maintained, retrieved and delivered recipe development, menu planning, and menu design functions for special events.
  • Created and developed standardized recipes in high roller clubs, room service, banquets and special events.
  • Order food items and supplies needed weekly, and cook for special events at the Hospital.
  • Planned and prepared food for parties, holiday meals, special events and social events.
  • Coordinated set up, execution and break down of banquets, parties and special events.
  • Planned and coordinated special events with our staff and student body with great success.
  • Set up food serving lines, involving regular service and special events.
  • Assisted in the planning of special events and training of new staff.
  • Organize daily production and special events serving up to 2500 people.
  • Assisted Chef with catering meals for staff and special events.
  • Prepared and served food for special events
  • Served as an Assistant Villas Chef serving 16 Villas including hospitalities and other special events.
  • second Shift head cashier Dishwasher and main floor cleaner special events caterer
  • Prepared and cooked food for special events Set up and breakdown for events Cleaned, cut and cooked as directed by Chef
  • Inventory Prep work and happy hour planning, Special events
  • Waited on tables for special events Prepared food Handled meats, appetizers, rice, refreshments and various other foodstuffs Created menus
  • Assisted part time in buffets and special events Carving Station Attendant & Assisted in "Lobster Night"

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11. Kitchen Areas

high Demand
Here's how Kitchen Areas is used in Assistant Chef jobs:
  • Supervised regular maintenance and cleaning of grills and other kitchen areas
  • Ensured that the highest standards of sanitation, cleanliness, and safety were maintained throughout all kitchen areas at all times.
  • Cleaned and organized all existing kitchen areas that were to be used upon reopening of the hotel's restaurant.
  • Enforced high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
  • Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
  • Provided schedules for 55 employees, and maintained cleanliness and sanitation of all kitchen areas.

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12. Cuisine

high Demand
Here's how Cuisine is used in Assistant Chef jobs:
  • Provided support to management in kitchen operations, customer service and preparing American cuisine.
  • Prepared and provided quality cuisine and other managerial duties as assigned.
  • Assisted Head Chef with cooking vegetarian and vegan cuisine using fresh organic ingredients and exotic flavors from around the world.
  • Learned the cuisine and intricacies of Tuscan style cooking as well as the influences from other regions.
  • Learned German cuisine and European recipes * Worked in a 5 Star kitchen under a respected chef
  • Produced assorted small bathes of complete, ready-to-eat meals of various cuisines for off-site-consumption.
  • Season and prepare Asian cuisine according to recipes, personal judgment and experience.
  • Assisted alongside the Chef De Cuisine with daily operations.
  • Grilled, cooked, fried and garnished cuisine.
  • Produced excellent dishes and fine cuisine.
  • Prepare multiple food stations with multi-ethnic cuisine
  • Supervised 15 people line and oversaw production of high volume establishment, Upscale restaurant specializing in classical American cuisine.
  • Worked with Chef de Cuisine and Pastry Chef in making cuisine changes.
  • Coordinate and prepare customers cuisine.
  • Prepped cuisines for quantity and quality Production cooking for large or small events Rotation of stock
  • Maintained a clean and sanitary kitchen Preparing and served various, nutritious cuisine Assisted teacher in the classroom Served meals

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13. Food Service Activities

high Demand
Here's how Food Service Activities is used in Assistant Chef jobs:
  • Coordinated food service activities at catered events, and created buffet displays.
  • Coordinated food service activities to have meals prepared at scheduled time.
  • Coordinated food service activities to ensure meals were prepared on schedule.

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14. Recipe Development

high Demand
Here's how Recipe Development is used in Assistant Chef jobs:
  • Conduct extensive research for recipe development, responsible for inventory & ordering.
  • Managed inventory, purchasing, menu planning and recipe development.
  • Established and maintained all purchasing procedures, recipe development and documentation, sanitation standards and procedures.
  • Core responsibilities include menu and recipe development, procurement, scheduling, production and administrative duties.
  • Full budget responsibilities, on-line purchasing, recipe development and standardization and food cost management.
  • Conducted product demonstrations and provided recipe development services for both food service and retail customers.

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15. Staff Members

average Demand
Here's how Staff Members is used in Assistant Chef jobs:
  • Cook new recipes and test them with other staff members to ensure quality new and exciting dishes.
  • Assisted in hiring, training, scheduling, and disciplining of staff members.
  • Assisted the Head Chef in the preparation of meals for staff members.
  • Assist staff members on a daily basis, ensuring quality performance.
  • Managed and supervised team of five staff members.
  • Collaborated closely with senior management and fellow supervisors in scheduling, training and disciplining culinary and utility staff members.

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16. Dishwasher

average Demand
Here's how Dishwasher is used in Assistant Chef jobs:
  • Started as a dishwasher and was promoted to preparing appetizers/desserts.
  • Directed daily activity of staff (prep cook, dishwashers and wait staff), and received and managed inventory.
  • Orchestrate a team that spreads from kitchen staff, service crew, to dishwashers.
  • Started as a dishwasher, eventually promoted to line cook, then assistant chef.
  • Worked up from dishwasher to salad and dessert prep to assistant chef.
  • Promoted from dishwasher to prep cook and later to assistant chef.
  • Line cook, prep cook, dishwasher.

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17. Sous

average Demand
Here's how Sous is used in Assistant Chef jobs:
  • Monitor side dish ingredients and report inventory levels to the Chef or Sous Chef at regular intervals throughout the night.
  • Prepared and plated dishes as directed by the Executive Chef and Sous Chef.
  • Served gourmet food in sous chef fashion Oversaw the orientation and training of two employees
  • Fostered career development of all crew members leading to advancement of inexperienced culinary professional to Sous Chef.
  • Developed the multifaceted seafood procurement/management systems for all new Chefs and Sous Chefs.
  • Communicate with Sous Chef and Executive chef regarding menu preparations and inventory.

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18. Line Cooks

average Demand
Here's how Line Cooks is used in Assistant Chef jobs:
  • Monitor and Supervise the activities of line cooks, and other personnel involved in preparation.
  • Filled in for any position needed from prepping the kitchen to assisting the line cooks.
  • Managed and trained eight line cooks/supervised 15 banquet-prep.
  • Ensured that line cooks, prep cooks, and expediters performed their duties Property and assisted those that required
  • Supervised and managed kitchen staff and line cooks, Including accurately calling out live orders while inspecting.
  • Assist line cooks during high volume hours .Create and prepare weekly specials .

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19. High Quality

average Demand
Here's how High Quality is used in Assistant Chef jobs:
  • Produced high quality food products, maintained exceptional staffing and monitored the daily operations of the kitchen duties.
  • Provided high quality service while following health protocols.
  • prepared and served high quality foods to include grilled and baked meats and salads Deli.
  • Develop and execute an intricate high quality meat program, utilizing local and domestic vendors to achieve a nationally recognized product.
  • Maintained predetermined goals for purchasing and labor amounts while providing high quality menu options including gluten free and vegetarian options.
  • Apply strategic planning, prioritization, and management skills toward consistently achieving critical deadlines while maintaining high quality standards.

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20. Sanitation Practices

average Demand
Here's how Sanitation Practices is used in Assistant Chef jobs:
  • Monitored sanitation practices and inspected supplies, equipment, and work areas to meet established standards and regulations.
  • Monitored and complied with nutrition and sanitation practices and follow kitchen safety standards.
  • Implemented new sanitation practices as well as plating/presentation procedures.
  • Practiced proper food safety and sanitation practices.
  • Implemented standardized daily, weekly and monthly sanitation practices6.
  • Monitor sanitation practices and follow kitchen safety standards.

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21. Inventory Control

average Demand
Here's how Inventory Control is used in Assistant Chef jobs:
  • Worked in several outlets including employee dining room performing menu planning and development, daily specials, ordering and inventory control.
  • Assisted in menu planning, inventory control, and other strategic decision making related to operation of the kitchen.
  • Prepared Soups, Salads, Entrees, Grilled, Cooked, Completed Purchase Orders for restocking and inventory control
  • Performed inventory control to maintain the utilization of the resources and minimize cost.
  • Acquired high performance in inventory control and deep knowledge of supplies' management.
  • Maintained proper inventory control/purchasing and receiving

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22. Private Parties

average Demand
Here's how Private Parties is used in Assistant Chef jobs:
  • Worked as an assistant chef at various private parties at the Danish Consulate and large weddings held for New York dignitaries.
  • Created new, effective marketing techniques for food specials and events, including private parties and catering.
  • Helped prepare and serve gourmet meals for private parties.
  • Processed plans and up-dates for private parties.
  • Prepared elegant hors d'oeuvres and innovative entrees for exclusive hotel events such as weddings, private parties, and company conventions.
  • Prepared food, Cooked, Served to private parties and celebrations Watched over people swimming, Hosted swimming parties
  • Catered to private parties at Sony Studio, specialized in Nigiri, sushi rolls, and various appetizers

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23. Labor Costs

average Demand
Here's how Labor Costs is used in Assistant Chef jobs:
  • Supervised and trained staff, administered company policy, maintained inventories, managed food/labor costs.
  • Controlled payroll and productivity, reducing labor costs.
  • Checked and maintained food and labor costs.
  • Lowered kitchen direct labor costs.
  • Prepare and administer budgets, covering food, beverage and labor costs and analyze/identify opportunities for reduction in operating costs.
  • Reorganized all facets of the kitchen increasing productivity while reducing labor costs yet implemented a thorough cleaning regiment.

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24. RAN

average Demand
Here's how RAN is used in Assistant Chef jobs:
  • Coordinated orders and kitchen preparation, maintained restaurant record and purchased supplies for restaurant.
  • Guaranteed positive customer experiences, and returned the same expressed appreciation.
  • Assisted in restaurant menu tastings during developmental stages.
  • Developed menus for existing restaurants and new restaurants.
  • Performed other restaurant duties assigned by upper management.
  • Manage throughout 5 outlets including EDR room service, pool restaurant and two coffee bars at the Flamingo Hotel and Casino.
  • Used customer service skills to work on the serving line, and offered support to the other positions in the restaurant.
  • Played key role in creating and presenting new and elaborate dishes for patrons of one of the world's finest restaurants.
  • Started with a 50 seat Restaurant and within the first year Expanded to 120 seats with full bar and Jazz Lounge.
  • Worked well under pressure in a fast paced, high pressure restaurant environment to provide timely, well prepared entrees.
  • Full food service preparation in a high-quality restaurant featuring seasonal, farm-fresh fare, with expensive wine and spirits offerings.
  • Provided Kitchen assistant, purchased supplies for the restaurant, organized restaurant cleaning and helping with customer services.
  • Assist the kitchen manager and the restaurant manager in ensuring smooth coordination between the kitchen and restaurant activities.
  • Assisted head chef with daily dinner preparation as well as developing recipes and new specials for restaurant use.
  • Managed and trained 25 employees for a 120 seat restaurant with a full bar and jazz lounge.
  • Cleaned and maintained line equipment including: fryers, flat top grill, 6 burner gas range.
  • Stored all food items in appropriate storage area; overall general upkeep of the restaurant and utilities.
  • Assist cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets.
  • Attended and served customers as they came during restaurant hours; handled opening and closing of register.
  • Transported all catered food items, set-up and broke down and cleaned up after all catered events.

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25. Daily Menus

average Demand
Here's how Daily Menus is used in Assistant Chef jobs:
  • Prepared daily menus for breakfast and lunch.
  • Directed meals preparation, planned daily menus, order supplies, and keep records.
  • Assisted patients in choosing daily meals Announced daily menus Prepared menus and served meals to patients in a timely matter
  • Prepare food items for daily menus such as chopping, washing, sorting and storing food.
  • Ordered food on a regular basis and prepared daily menus.
  • Planned Daily menus and produced menus with controlling cost.

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26. Daily Operations

average Demand
Here's how Daily Operations is used in Assistant Chef jobs:
  • Implemented daily operations of the kitchen with a weekly revenue of $400,000.
  • Manage back of the house kitchen employees with daily operations and safety.
  • Assisted executive chef in daily operations of in room dinning kitchen.
  • Ordered the essential food products and paper products for daily operations.
  • Provided support to Chef in all daily operations.
  • Assist with maintaining daily operations.
  • Center Washington, DC Receive food ingredients and supplies from main kitchen and pantry as required for daily operations.
  • Prepared food for the daily operations Opened the store and prepared it for customers.
  • Assisted Catering Chef with daily operations Kitchen prep work Assisted at occasional offsite catering events

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27. Quality Standards

average Demand
Here's how Quality Standards is used in Assistant Chef jobs:
  • Help plate meals to quality standards for guests.
  • Coordinated the overall preparation and presentation of food while maintaining quality standards and maintaining the highest level of customer satisfaction.
  • Served on distinguished culinary task force that spearheaded improvement in food quality standards for revenue growth and customer satisfaction.
  • Mitigated restaurant cost exposure while raising quality standards by sourcing and solidifying relationship with local food purveyors.
  • Maintain a positive work environment through transparent communication, accountability, and high yet achievable quality standards.
  • Supervised and evaluated high-end restaurant / kitchen operations and activities to ensure that quality standards are consistently being achieved.

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28. Room Service

average Demand
Here's how Room Service is used in Assistant Chef jobs:
  • Stocked and maintained fruit bar and managed room service procedures.
  • Prepare meals to order for guest (Room Service).
  • Worked as Assistant Chef in the AAA Five Diamond Bellagio room service operation.
  • Assisted in the implementation of Room Service Program providing advice on culinary operations for meal delivery ensuring customer satisfaction.
  • Implemented a standard procedure for delivering of room service
  • Worked on special projects such as a Room Service Menu Analysis and the in-house recipe book for consistency of food products.

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29. Sanitation Standards

average Demand
Here's how Sanitation Standards is used in Assistant Chef jobs:
  • Maintained clean and orderly sanitation standards and regulations.
  • Ensured that the kitchen met sanitation standards.
  • Maintain food quality and sanitation standards.
  • Created and insured high sanitation standards.
  • line staff and FOH in order to meet Sanitation Standards for a busy room.
  • Managed team of 20 Associates; directed strategic initiatives to achieve organizational and department objectives, including high sanitation standards.

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30. Assist Head

low Demand
Here's how Assist Head is used in Assistant Chef jobs:
  • Assist head chef in the creation of a variety of dishes as specified by clients for catering events.
  • Assist Head Chef in effectively managing a staff of 4 employees in a corporate dining environment.
  • Assist head cook in daily preparations, including preparation of salads and health menu.
  • Assist Head Chef to prepare meals for residents and staff including pureed meals.
  • Assist Head Chef in preparing the menu for the upcoming week.
  • Assist Head Chef in preparing lunch for 100 clients daily.
  • Assist head chef in large events open to the community.
  • Assist Head Chef with any duties in the kitchen.
  • Assist head chef with dishes according to set recipes.
  • Assist Head Chef in preparing meals for 150 homeless people Operate dish washer and clean kitchen accordingly
  • Assist head chef at the Grill, saut , and broiler.
  • Assist Head Chef with Food Preperation Assist in Recipe Development Maintain, Clean & Organize for Quality Control
  • Prepared vegan foods Assist head chef Customer service Clean and prep kitchen

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31. Cooking Techniques

low Demand
Here's how Cooking Techniques is used in Assistant Chef jobs:
  • Demonstrated knife skills, cooking techniques of all types, tips and tricks
  • Applied skills in various culinary and cooking techniques.
  • Demonstrated new cooking techniques and equipment to staff.
  • Teach children age 7-16 cooking techniques including saut , boil, grill, fry, bake, and preparation of food.
  • Learned to execute a variety of cooking techniques such as knife skills, sauteing, broiling, and grilling.
  • Assist chefs teaching summer camps to children ages 6-16 on proper knife handling and other cooking techniques.

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32. Storage Areas

low Demand
Here's how Storage Areas is used in Assistant Chef jobs:
  • Restocked storage areas and recorded daily inventory.
  • Provided assistance with tray set-up, salad preparation and procuring food from refrigerator, freezer or other storage areas, etc.
  • Monitored cleaning duties of kitchen and storage areas on a periodic as necessary to insure sanitary conditions were met.
  • Ensured all fridges and food storage areas were maintained.
  • Maintain sanitation in kitchen and related food storage areas.
  • Conducted bi-weekly walkthroughs of the food storage areas and ordered additional inventory, ensured proper rotation of inventory.

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33. Safety Procedures

low Demand
Here's how Safety Procedures is used in Assistant Chef jobs:
  • Mass produced dishes for big parties Learned food safety procedures Thoroughly cleaned work areas Worked in a large kitchen
  • Supervised the kitchen staff to ensure that hygiene, cleanliness and safety procedures are followed at all times.
  • Implemented national centerplate HACCP guidelines and safety procedures.
  • Sanitized countertops and practiced safety procedures while working in the kitchen area.
  • Control food waste and understanding storage, sanitations and safety procedures.
  • Practice, monitor, and reinforce food safety procedures according to policy and health/sanitation regulations.

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34. Kitchen Inventory

low Demand
Here's how Kitchen Inventory is used in Assistant Chef jobs:
  • Prepare the kitchen inventory and ensure that it is adhered to at all times.
  • Reviewed kitchen inventory and estimated what foods are needed.
  • Managed kitchen inventory, developed and implemented health regulation logs.
  • Major Accomplishments Managed and maintained kitchen inventory.
  • Bar back Reviewed kitchen inventory and estimated what foods were needed.

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35. Cost Control

low Demand
Here's how Cost Control is used in Assistant Chef jobs:
  • Developed cost control spreadsheets and guidelines.
  • Assisted in ordering and cost controls.
  • Support the Executive Chef in all aspects of Cost Control and Budget Control.
  • Assembled menus for wine/beer dinners-Used local sustainable food products-Prepared and executed large banquet parties-Developed menu pricing, ordering and cost control.
  • Minimized waste and leftovers by closely monitoring production levels and pars creating better cost control and profitability.
  • Developed effective cost control procedures utilizing waste control techniques, daily inventories and cost effective ordering practices.

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36. Customer Orders

low Demand
Here's how Customer Orders is used in Assistant Chef jobs:
  • Maintained all incoming and completed customer orders.
  • Served as Cashier when needed, taking customer orders and processing payments.
  • Assist in taking customer orders and cashiering.
  • Prepared customer orders in a high-volume, team-oriented environment while maintaining health and safety guidelines.
  • Service Clerk of the Deli department - cash handling, selling of product, preparation of customer orders Courtesy Clerk
  • Recorded customer orders and delivered with minimum errors.

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37. Cooking Classes

low Demand
Here's how Cooking Classes is used in Assistant Chef jobs:
  • Booked, coordinated, planned, facilitated and provided customer service for private events and private cooking classes.
  • Assisted head chef with prepping the kitchen for adult cooking classes.
  • Produce custom catering menus; pastry menu development, cooking classes; on-site upscale catering events and purchasing and cost control
  • Assisted in cooking classes held for children at the Kenosha Public Museum.
  • Demonstrated and shared culinary expertise by teaching cooking classes and featuring regular in-store interactive cooking and food preparation demonstrations.
  • Conducted member-attended cooking classes and provided recipes from demonstrations requested by members.

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38. Haccp

low Demand
Here's how Haccp is used in Assistant Chef jobs:
  • Managed Inventory, Stock, Kept daily logs of HACCP.
  • Completed HACCP program and trained new staff members.
  • Expedite daily duties throughout the kitchen ~ Pay special attention to details of food and gernishing ~ Maintain accurate HACCP logs
  • Maintained sanitation procedures and organization of work area adhering to all HACCP regulations.
  • Operated equipment safely as determined by Serve Safe Certification procedures and HACCP regulations.
  • Developed receiving practices, procedures and vendor specifications according to HACCP guidelines.

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39. Asst

low Demand
Here's how Asst is used in Assistant Chef jobs:
  • Make to order cook, banquet asst.

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40. Personal Judgment

low Demand
Here's how Personal Judgment is used in Assistant Chef jobs:
  • Weighed, measured, and mixed ingredients according to recipes and personal judgment, using various kitchen utensils and equipment.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  • Season and cook food according to recipes or personal judgment and experience.
  • Season and cook food according to recipes or personal judgment and experience.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  • Season and cook food according to recipes or personal judgment and experience.

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41. Waste Control Guidelines

low Demand
Here's how Waste Control Guidelines is used in Assistant Chef jobs:
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Prepared food dishes consistently and in accordance with recipes, cooking and waste control guidelines.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

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42. Office Supplies

low Demand
Here's how Office Supplies is used in Assistant Chef jobs:
  • Monitored and ordered office supplies, food, and kitchen equipment.

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43. VIP

low Demand
Here's how VIP is used in Assistant Chef jobs:
  • Catered to over 2000 suites, including VIP Villas.
  • Oversee seasoning VIP'S parties for over 1000 guests.
  • Acted as an assistant to Head Catering Chef Kitchen Prep Cook and Runner for VIP tent Prepared breakfast trays
  • Coordinated special events for celebrities and VIPS and ensured complete customer satisfaction.
  • Leverage strong interpersonal skills to effectively entertain visiting corporate VIPs.
  • Work closely with several businesses to arrange VIP accommodations for executive travelers.

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44. Portion Control

low Demand
Here's how Portion Control is used in Assistant Chef jobs:
  • Inventory control food/labor cost efficiency and portion control.
  • Assisted with managing, ordering, portion control, proper handling and rotation of food for all kitchen outlets.
  • Established presentation standards, maintained portion control and food quality.
  • Conducted culinary lab demonstrations Assisted students while emphasizing food safety, portion control and presentation
  • Provided recipe standardization and portion control guidelines to optimize food cost.
  • Provided innovative menu development by standardizing recipes and establishing portion control.

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45. Special Dietary

low Demand
Here's how Special Dietary is used in Assistant Chef jobs:
  • Cooked foodstuffs according to menus, special dietary or nutritional restrictions, and numbers of portions.
  • Prepared meals for customers with special dietary needs.
  • Prepared and served meals for 100+ camp participants daily Prepared creative meals within multiple special dietary restrictions.
  • Prepared food Cleaning kitchen/dishes Serving food Catered to special dietary needs
  • Confirmed and determined any special dietary and other special requirements.
  • Confirmed and determined any special dietary and other special requirements.

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46. Daily Preparation

low Demand
Here's how Daily Preparation is used in Assistant Chef jobs:
  • Assisted the chefs as needed with the daily preparation of the residences' meals.
  • Assisted Head Chef in daily preparations of breakfast and lunch menu items.
  • Assist the head chef with daily preparation.
  • Assist chef in daily preparation of meals.
  • Assisted head chef in daily preparation and implementation of catering events for up to 800 people.
  • Assist chef with the daily preparations with meals.

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47. Safe Environment

low Demand
Here's how Safe Environment is used in Assistant Chef jobs:
  • Washed dishes Prepared plates for 150 students Prepared plates for 80 employees Kept a clean and safe environment
  • Assure that the kitchen is a safe environment to work.
  • Required to maintain a healthy and safe environment.
  • Followed proper food handling methods and maintained correct temperature of all good products and consistently kept clean and safe environment.
  • Maintained clean and safe environment.
  • Prepare quality food for residents * Meet DHEC food standards * Maintain a clean and safe environment * Assist other employees

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48. Dry Goods

low Demand
Here's how Dry Goods is used in Assistant Chef jobs:
  • Received and stored food shipments of dry goods.
  • Handled inventory and ordering of proteins, vegetables, dairy, and dry goods while successfully maintaining proper food costs.
  • Supervised kitchen staff, ordered dry goods and produce, opening and closing duties, scheduling, prep work.
  • Ordered products for stocking inventory; meats, produce, seafood and dry goods etc At different par levels.
  • Web base ordering of all products (produce, meat, fish, dry goods and chemicals).
  • Maintain inventory and ordering system for all kitchen items including dry goods, meat, seafood and produce.

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49. Large Parties

low Demand
Here's how Large Parties is used in Assistant Chef jobs:
  • Host: Manage greeting and seating arrangements, assist management with planning large parties, and ensure complete customer satisfaction.
  • Assisted master chef in preparing and setting up all meals for banquets, large parties, and golf tournaments.
  • Followed specific menu requests for large business meetings, weddings and other large parties.
  • Assisted with making sure the planned menu is ready to serve for large parties.
  • Ordered and requisitioned food on a daily basis for banquets and large parties.
  • Serviced large parties in collaboration with the Beaumont Convention Center.

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20 Most Common Skill for an Assistant Chef

Kitchen Equipment32.4%
Food Preparation15.8%
Customer Service6.7%
Dinner Service6.3%
Meal Prep4.8%
Menu Items4.2%
Chefs3.6%
Menu Development3.6%

Typical Skill-Sets Required For An Assistant Chef

RankSkillPercentage of ResumesPercentage
1
1
Kitchen Equipment
Kitchen Equipment
26.9%
26.9%
2
2
Food Preparation
Food Preparation
13.2%
13.2%
3
3
Customer Service
Customer Service
5.6%
5.6%
4
4
Dinner Service
Dinner Service
5.3%
5.3%
5
5
Meal Prep
Meal Prep
4%
4%
6
6
Menu Items
Menu Items
3.5%
3.5%
7
7
Chefs
Chefs
3%
3%
8
8
Menu Development
Menu Development
3%
3%
9
9
Food Cost
Food Cost
2.6%
2.6%
10
10
Special Events
Special Events
2.2%
2.2%
11
11
Kitchen Areas
Kitchen Areas
2.2%
2.2%
12
12
Cuisine
Cuisine
2.1%
2.1%
13
13
Food Service Activities
Food Service Activities
1.8%
1.8%
14
14
Recipe Development
Recipe Development
1.3%
1.3%
15
15
Staff Members
Staff Members
1.3%
1.3%
16
16
Dishwasher
Dishwasher
1.3%
1.3%
17
17
Sous
Sous
1.2%
1.2%
18
18
Line Cooks
Line Cooks
1%
1%
19
19
High Quality
High Quality
0.9%
0.9%
20
20
Sanitation Practices
Sanitation Practices
0.9%
0.9%
21
21
Inventory Control
Inventory Control
0.9%
0.9%
22
22
Private Parties
Private Parties
0.8%
0.8%
23
23
Labor Costs
Labor Costs
0.8%
0.8%
24
24
RAN
RAN
0.8%
0.8%
25
25
Daily Menus
Daily Menus
0.8%
0.8%
26
26
Daily Operations
Daily Operations
0.7%
0.7%
27
27
Quality Standards
Quality Standards
0.7%
0.7%
28
28
Room Service
Room Service
0.7%
0.7%
29
29
Sanitation Standards
Sanitation Standards
0.7%
0.7%
30
30
Assist Head
Assist Head
0.7%
0.7%
31
31
Cooking Techniques
Cooking Techniques
0.7%
0.7%
32
32
Storage Areas
Storage Areas
0.7%
0.7%
33
33
Safety Procedures
Safety Procedures
0.6%
0.6%
34
34
Kitchen Inventory
Kitchen Inventory
0.6%
0.6%
35
35
Cost Control
Cost Control
0.6%
0.6%
36
36
Customer Orders
Customer Orders
0.5%
0.5%
37
37
Cooking Classes
Cooking Classes
0.5%
0.5%
38
38
Haccp
Haccp
0.4%
0.4%
39
39
Asst
Asst
0.4%
0.4%
40
40
Personal Judgment
Personal Judgment
0.4%
0.4%
41
41
Waste Control Guidelines
Waste Control Guidelines
0.4%
0.4%
42
42
Office Supplies
Office Supplies
0.4%
0.4%
43
43
VIP
VIP
0.4%
0.4%
44
44
Portion Control
Portion Control
0.4%
0.4%
45
45
Special Dietary
Special Dietary
0.4%
0.4%
46
46
Daily Preparation
Daily Preparation
0.4%
0.4%
47
47
Safe Environment
Safe Environment
0.4%
0.4%
48
48
Dry Goods
Dry Goods
0.3%
0.3%
49
49
Large Parties
Large Parties
0.3%
0.3%

3,231 Assistant Chef Jobs

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