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Chef/catering skills for your resume and career

Updated January 8, 2025
4 min read
Chef/catering example skills
Below we've compiled a list of the most critical chef/catering skills. We ranked the top skills for chef/caterings based on the percentage of resumes they appeared on. For example, 18.1% of chef/catering resumes contained culinary as a skill. Continue reading to find out what skills a chef/catering needs to be successful in the workplace.

15 chef/catering skills for your resume and career

1. Culinary

Here's how chef/caterings use culinary:
  • Participated in special catering events and offered culinary instruction and demonstration of culinary techniques.
  • Developed loyal customer base through positive culinary experiences.

2. Kitchen Equipment

Kitchen Equipment refers to all those essential items which are crucial for the task of cooking.

Here's how chef/caterings use kitchen equipment:
  • Operated grill, deli station and all kitchen equipment and assisted with salad bar set-up and prep.
  • Cook in non-kitchen rooms with mobile food prep stations and large scale production kitchen equipment.

3. Menu Planning

Menu planning is the process of making a list of the food items you are going to prepare and serve in any type of meal e.g. for breakfast, lunch, or dinner. Menu planning helps you to decide what you will eat for each meal, to know how many meals to plan for, and the right time to serve them.

Here's how chef/caterings use menu planning:
  • Oversee full catering operation, party consultant, menu planning, function organizer, inventory, food costing and personnel supervision.
  • Assisted with food ordering, menu planning and execution of food production pertaining to catering for the University and the President.

4. Food Safety

Here's how chef/caterings use food safety:
  • Monitored and maintained records of refrigerated food storage conditions to ensure food safety.
  • Train new chefs on how to maintain food safety and food quality on site at events.

5. Food Handling

Here's how chef/caterings use food handling:
  • Keep a clean and sanitary work area that meets National Food Handling Standards.
  • Ensured food and service quality, proper food handling and storage.

6. Chefs

A chef is a professionally trained cook who is competent in all aspects revolving around preparation of food, with proficiency in various cuisine and specialization in one. The word "chef" is derived from the term chef de cuisine, that means director or head of the kitchen. A chef oversees all activities inside the kitchen, from menu creation, plating design, controlling raw material costs, management of staff, ordering and purchasing of inventory.

Here's how chef/caterings use chefs:
  • Worked with a talented team of catering chefs prepping and cooking catered menu items for weddings, parties and corporate events.
  • Assist Chef and Sous Chefs with all kitchen duties to include preparation, inventory of supplies, support Suites operations.

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7. Fine Dining

Here's how chef/caterings use fine dining:
  • Nominated 1997 James Beard AwardFine dining eclectic international cuisine in an 80 seat restaurant and inn.
  • Worked as catering chef and sous chef for 4 star fine dining restaurant Produced and maintained catering menu for all functions.

8. Kitchen Operations

Here's how chef/caterings use kitchen operations:
  • Managed kitchen operations including pricing, ordering, inventory and staff supervision.
  • Ascertained smooth kitchen operation by overseeing daily product inventory.

9. Quality Food

Here's how chef/caterings use quality food:
  • Produce high quality food and modern displays for buffet style and served dinners ranging from 15 to 800 people.
  • Led quality food production, sanitation, food and labor costs.

10. Food Production

Here's how chef/caterings use food production:
  • Plan, prep, set up and provide quality service in all areas of food production.
  • Oversee Food Production for the Catering Department at a University setting of 10,000+ enrolled Students.

11. Quality Standards

Quality standards are a specific level of standards of products that are set by the companies for the customers that have to be met and maintained throughout the process until the time of delivery. Quality standards are information that includes the customer's requirements, guidelines, and characteristics for the needed final product or service.

Here's how chef/caterings use quality standards:
  • Meet special requests while ensuring same high quality standards.
  • Coordinated the overall preparation and presentation of food while maintaining quality standards and maintaining the highest level of customer satisfaction.

12. HACCP

Here's how chef/caterings use haccp:
  • Worked closely with the Director of Catering in labor/food cost objectives, maintained high-level HACCP logs and inventory control.
  • Trained new employee's in proper safety/sanitation guidelines with a HACCP style format that the group implements.

13. Cuisine

Cuisine refers to a certain style, method, or manner of preparing food peculiar to a particular country, region, or establishment. It is often characterized by distinctive techniques, ingredients, and dishes that are usually associated with a specific geographic region or culture. Examples include New Mexico Chile in New Mexican cuisine and Japanese rice in Japanese cuisine.

Here's how chef/caterings use cuisine:
  • Prepared American and International cuisine for catered events.
  • Prepared and presented regional cuisine for catered events up to 1,000 persons.

14. Cost Control

Cost control is a process in which actual costs are recorded and incorporated into a format that allows comparison with project budgets to regulate and control operating costs within an organization. The goal of cost control is to manage project delivery within the approved budget and reduce expenses to increase profits.

Here's how chef/caterings use cost control:
  • Applied effective cost control for prepared food and catering departments.
  • Established portion and cost control regulations.

15. Food Cost

Food costs are the ratio of ingredients and the revenue they generate when sold. It is often used to determine the price of a meal at a restaurant.

Here's how chef/caterings use food cost:
  • Direct staff in kitchen * Create, prepare, plate and serve menu items * Manage food costs, purchasing
  • Hired, trained, and supervised kitchen and wait staff, managing food cost, purchasing, and inventory.
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List of chef/catering skills to add to your resume

Chef/catering skills

The most important skills for a chef/catering resume and required skills for a chef/catering to have include:

  • Culinary
  • Kitchen Equipment
  • Menu Planning
  • Food Safety
  • Food Handling
  • Chefs
  • Fine Dining
  • Kitchen Operations
  • Quality Food
  • Food Production
  • Quality Standards
  • HACCP
  • Cuisine
  • Cost Control
  • Food Cost
  • Event Planning
  • Recipe Development
  • Portion Control
  • Garnishing
  • BEO
  • Menu Development
  • Private Parties
  • Labor Costs
  • Inventory Control
  • Food Service
  • La Carte
  • Buffets
  • Corporate Events
  • Off-Site Events
  • Food Storage
  • Food Orders
  • Safety Standards
  • Private Events
  • Caf
  • Menu Creation
  • Broilers
  • RAN
  • Allergies
  • Menu Design
  • Fryers
  • Fifo
  • BBQ
  • VIP
  • BOH
  • Dinner Parties
  • Cocktail Parties
  • Gluten Free

Updated January 8, 2025

Zippia Research Team
Zippia Team

Editorial Staff

The Zippia Research Team has spent countless hours reviewing resumes, job postings, and government data to determine what goes into getting a job in each phase of life. Professional writers and data scientists comprise the Zippia Research Team.

Updated January 8, 2025

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