Top Chef/Catering Skills

Below we've compiled a list of the most important skills for a Chef/Catering. We ranked the top skills based on the percentage of Chef/Catering resumes they appeared on. For example, 28.3% of Chef/Catering resumes contained Menu Development as a skill. Let's find out what skills a Chef/Catering actually needs in order to be successful in the workplace.

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

2. Kitchen Equipment

high Demand
Here's how Kitchen Equipment is used in Chef/Catering jobs:
  • Operated grill, deli station and all kitchen equipment and assisted with salad bar set-up and prep.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Supported research and development efforts to improve menu offerings and also to upgrade kitchen equipment in alignment for corporate requirements.
  • Repaired and contained kitchen equipment at designated restaurants to ensure restaurants were safe and functional.
  • Train and maintain safety procedures of all kitchen equipment according to sanitation and health department requirements.
  • Maintained strict safety standards and organized all kitchen equipment to maximize productivity.

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3. Special Events

high Demand
Here's how Special Events is used in Chef/Catering jobs:
  • Prepared food for off premises high-end banquets, weddings, and special events for up to 3,000 guests.
  • Provide catering services for special events such as birthdays, galas, dinner engagements and corporate activities.
  • Served as a resource for faculty and clients to create menus and services needed for special events.
  • Provided superior chef/catering for special events, including birthday celebrations, anniversaries, retirements, etc.
  • Planned and executed weddings, business parties and other special events for this high quality caterer
  • Led a consistent line during AM and PM shifts, and during special events.
  • Coordinate private chef/caterer services for intimate special events with up to 50 guests.
  • Prepared food for special events, weddings, golf outings, Corporate BBQ.
  • Planned, coordinated, and chaired special events and holiday functions.
  • Consulted with clients to prepare and deliver menus for special events.
  • Assisted with the menu planning for special events on campus.
  • Manage daily restaurant service, on-site catering and special events.
  • Serve as party hostess for special events / occasions.
  • Coordinate catering menu for special events at Google Headquarters.
  • Theme Weddings, Special Events.
  • Worked directly with the Development team at Glimmerglass Opera to achieve quality of services for their donor events and special events.
  • Cater special events and function on and off the hospital as required, small or high volume number banquet.
  • Prepare food ingredients and catering services for special events based upon the clients order with satisfaction.
  • Planned and served simple and complexed menu's for special events.
  • Inspect incoming and outgoing food Preparing meals for special events

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4. Food Preparation

high Demand
Here's how Food Preparation is used in Chef/Catering jobs:
  • Organized catering orders and executed appropriate food preparation based on client requests.
  • Maintained highest standards of quality for food preparation/presentation and event coordination.
  • Line chef duties were to develop menu for the week (serving 900-1200 students) food preparation and cooking.
  • Assisted in food preparation for private dinning as well as cooking for race fans in high volume food stands.
  • Managed Kitchen staff of 5-10 employees on day to day operations and food preparation and execution to customers.
  • Provided food preparation for meals with cooking instruction for client to finish and present meals to their guests.
  • Perform food preparation duties to fit any sized event's needs as part of a three-man catering operation.
  • Participated in food preparation at catering kitchen, set-up and working of Bay area events.
  • Managed food preparation processes in a variety of menu planning, budgets and beverage selection.
  • Mass quantities of food preparation and storage, safe serve, City health inspection
  • Collaborated in food preparation; applying a mixture of modern and traditional techniques.
  • Assisted chef in food preparation, cooking and setup for catered functions.
  • Supported training of staff in food preparation and staging events.
  • Assisted with catering orders and food preparation for those orders.
  • Oversee and execute the food preparation for all catering events.
  • Plan daily shopping lists and schedule of food preparation.
  • Supervised kitchen staff, and oversaw food preparation.
  • Participated in daily food preparation for 1500+ employees.
  • Initiated food preparation & event catering services.
  • Oversee food preparation and transportation of food.

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6. Customer Service

high Demand
Here's how Customer Service is used in Chef/Catering jobs:
  • Communicated with clients to insure optimum customer service by implementing company standards.
  • Resolved customer complaints and customer service.
  • Handled the purchase and control of food and beverage inventory; delivered quality customer service at all times.
  • Provide stellar customer service for a very diverse client base with intense dietary requirements and requests.
  • Provide polished customer service that helps build a loyal client base within the community.
  • Catered up to, but not exceeding 10,000 guests Provided excellent customer service.
  • Collect and manage money /tips for drinks served and customer service provided.
  • Organized all cooks to execute orders with great customer service.
  • Showed independence in problem solving and customer service.
  • Trained staff and implemented customer service standards.
  • Order Fulfillment Customer Service Event planning and management Staff Management Maintaining BEO's with Caterease Prep work

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7. Food Safety

high Demand
Here's how Food Safety is used in Chef/Catering jobs:
  • 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.
  • Handled all ordering and inventory, as well as ensuring food safety, sanitation and cleanup.
  • Make certain walk-in coolers are up to food safety standards each hour.
  • Maintain proper food safety standards.
  • Maintain kitchen logs for food safety program compliance Ensure all cleaning and maintenance standards are adhered to.

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8. Food Cost

high Demand
Here's how Food Cost is used in Chef/Catering jobs:
  • Oversee full catering operation, party consultant, menu planning, function organizer, inventory, food costing and personnel supervision.
  • 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.
  • Worked closely with the Director of Catering in labor/food cost objectives, maintained high-level HACCP logs and inventory control.
  • Retooled catering client menus to achieve a greater profitability and stay within our budgeted food cost.
  • Oversee all food purchases to ensure menu pricing and food cost stayed within budgeted range.
  • Purchased and ordered inventory, planned budgets, and performed food cost analysis.
  • Applied strategies that maintained 34% food cost and consistently increased client satisfaction.
  • Maintained food costs, developed catering menus, and special catering programs.
  • Maintained 31-34% food cost while managing, scheduling and time edits.
  • Estimate food consumption and requisition before/after each event to minimize food cost.
  • Organized and managed purchasing, inventory, labor and food costs.
  • Maintained inventory/stock as well as breaking food cost and waste.
  • Lowered food costs 10% utilizing products from all store departments
  • Help control food cost by using production tracking sheets.
  • Managed all food costs associated with daily operations.
  • Maintained an average food cost of 22%.
  • Utilized computer program for labor and food costs.
  • Improved food costs while maintaining culinary excellence.
  • Managed food cost within budget.

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9. Private Parties

high Demand
Here's how Private Parties is used in Chef/Catering jobs:
  • Catered for large groups, such as: companies, private parties & social events.
  • Prepared and served all food for private parties in house or on location.
  • Interacted with 250+ customers daily through dining room floor presentations and private parties.
  • Catered theme parties, corporate events, wedding receptions and private parties.
  • Smoked BBQ for numerous private parties and large Church picnics.
  • Cater for Various events, weddings, and private parties.
  • Cater for Jewish meetings, receptions, and private parties.
  • Worked caterings and private parties on and off premises.
  • Assist with catering events and private parties.
  • Preformed working stations at private parties.
  • Assisted clients with event planning and catering services for special occasions including weddings, private parties and corporate functions.
  • Assist and serve private parties with a personal chef .Catering event in local or residents home.
  • prepared food on location for small private parties Order or requisition food and other supplies needed to ensure efficient operation.

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10. Cuisine

high Demand
Here's how Cuisine is used in Chef/Catering jobs:
  • Prepared American and International cuisine for catered events.
  • Nominated 1997 James Beard AwardFine dining eclectic international cuisine in an 80 seat restaurant and inn.
  • Developed innovative menus drawing on traditions and methods from a range of cuisines.
  • Prepared and presented regional cuisine for catered events up to 1,000 persons.
  • Specialized in all culinary cuisine, five star white glove service.
  • Plan and prepare meals covering multiple cuisines and special requests.
  • Produced high volume menu covering a diverse range of cuisines.
  • Worked under Vincent Nattress serving farm to table, California cuisine to guests.
  • Specialized offsite catering corporate events, all type of gourmet cuisine.
  • Designed menus Catered in accordance with client's desired cuisine
  • Prepare gourmet cuisine and desserts .

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11. Recipe Development

high Demand
Here's how Recipe Development is used in Chef/Catering jobs:
  • 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.
  • Directed menu design and recipe development, considering seasonal availability of ingredients and potential customer count.
  • Conducted product demonstrations and provided recipe development services for both food service and retail customers.
  • Inventory management, recipe development, Chefs Regional/International table tasting and Wine pairing.

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12. Chefs

high Demand
Here's how Chefs is used in Chef/Catering jobs:
  • Supervised and directed both hot & cold sides of the kitchens with 8 apprentice's chefs and 10 prep cooks.
  • Collaborated with chefs, event managers, and convention leaders in planning and execution of highly successful events.
  • Learn recipes of the stores past chefs on my own without a given recipe.
  • Worked with host company's pantry chefs to ensure proper service and delivery.
  • Worked with a team of 3 highly skilled executive chefs.
  • Worked with chefs on menus selections and programs.
  • Worked under 3 chefs mainly Chef Kyle Morris.
  • Help fellow chefs maintain inventory.
  • Planned and executed daily meals according to the executive chefs menu and in regards to the client requests and dietary needs.

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13. Sous

high Demand
Here's how Sous is used in Chef/Catering jobs:
  • Assist Chef and Sous Chefs with all kitchen duties to include preparation, inventory of supplies, support Suites operations.
  • Diversified Restaurant Corporation, I held the positions of Sous Chef, Busboy, Bartender, and Waiter.
  • Promoted to Sous Chef after Six Months.
  • Worked as catering chef and sous chef for 4 star fine dining restaurant Produced and maintained catering menu for all functions.
  • Contributed to a team environment to achieve common goals and desired outcomes while acting as understudy to the sous chef.
  • Promoted to Sous Chef in October, 2008.

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14. Set-Up

high Demand
Here's how Set-Up is used in Chef/Catering jobs:
  • Delivered order(s) to clients that included set-up, serving and breakdown.
  • Assist in event set-up, execution of service, breakdown and exit.
  • Complete set-up, dining service, and break down upon event end.
  • Executed buffet set-up Received orders Assisted with inventory Preparation of food prior to service
  • Meet with chefs/cooks to ensure timeliness for delivery/set-up.
  • Managed independent contractors and oversaw the set-up and production of weddings and special functions.

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15. High Volume

average Demand
Here's how High Volume is used in Chef/Catering jobs:
  • Gained experience working within high volume food service operations.
  • Prepared a high volume of daily catering events to be used throughout the Altria Campus.
  • Manage other staff in an high volume and high profile environment
  • Demonstrated combination cooking Assisted with high volume catering events Prepped ingredients for the week
  • Redesigned kitchen layout and re-staffed operations to accommodate high volume production resulting from Convention Center sales.
  • Provide quality foods to a discerning public with exemplary accomplishments pertaining to high volume catering events.

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16. High End

average Demand
Here's how High End is used in Chef/Catering jobs:
  • Worked both in-house and off site executing high end events with anywhere from 50- 1000 guests.
  • Oversee and Produce food for high end catering functions in a 5 star environment.
  • Cooked and served meals to different high end functions at different hotels.
  • Worked alongside Chef Bryan Whitehurst to plan and execute high end catering contracts ensuring complete client satisfaction.
  • Provided high end catering for weddings, events, and parties.Consulted for an Austin restaurant group
  • Design all menus for catering focusing on vegetarian and vegan menus as well as high end and trend menu options.

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17. CAF

average Demand
Here's how CAF is used in Chef/Catering jobs:
  • Assisted Executive Chef in managing the student cafeteria operations.
  • Helped cafeteria with day to day operations
  • Assist with counting inventory and verifying that the correct amount of money is in the safe when I close the cafeteria.
  • Line cook, prep for breakfast and lunch cafe as well as catering major events both personal and corporate.
  • Managed Opus One satellite operation known as Team Detroit; an upscale, creative corporate cafeteria and banquet kitchen.
  • Assist, prep, and cook various dishes for hospital cafeteria, including doctors lounge.
  • Supervised cafeteria in the absence of the manager and operated the register when needed.
  • Boosted cafe sales well over what was budgeted to be acquired.
  • Set up and ran caterings and also did cafeteria work.
  • Oversee cafeteria functions, and maintain an efficient catering schedule.
  • Created Menus for Catering and Cafeteria service.
  • Set up Continental breakfast in cafeteria.
  • Cook all food for parties and our cafe.
  • Worked as catering chef and line chef for pharmaceutical manufacturer's employee cafeteria.
  • Assisted the executive chef by doinginventory orders, assisting with cafeteria food.
  • Bear Rock Caf sparked my culinary career, with simple food, that a beginner could have understood.
  • Managed and cooked for corporate caf , catered social, corporate and seasonal private events
  • Trained interns and kept the public caf stocked with meals on a daily basis.
  • Provide meals for the casual caf , restaurant, lounge and room service.
  • Managed kitchen for company caf at The California Shakespeare Theater, 2016 season.

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18. Cost Control

average Demand
Here's how Cost Control is used in Chef/Catering jobs:
  • Applied effective cost control for prepared food and catering departments.
  • Established portion and cost control regulations.
  • Maintained inventory and cost controls.
  • Shared ownership responsibilities including purchasing, ordering, Scheduling, cost control, payroll, billing and prep list organization.
  • Executed banquets of up to 150 Built an Inventory Sheet, Cost Control System, and Menu from scratch.
  • Create new menu items monthly Cost control and ordering

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19. Inventory Control

average Demand
Here's how Inventory Control is used in Chef/Catering jobs:
  • Inventory Control - food product supplies, food purchasing & maintaining food sanitation.
  • Inventory control and quality control rotation of food products.
  • Prepared barbecue menu for two locations, trained staff and servers, inventory control and shopping.
  • Maintained proper inventory control/purchasing and receiving
  • Support Executive Chef in all aspects of food management including menu development, purchasing, inventory control and customer satisfaction.
  • Monitored equipment maintenance and sanitation of kitchen facilities and collaborated with Executive Chef on inventory control, employee concerns and operations.

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20. High Quality

average Demand
Here's how High Quality is used in Chef/Catering jobs:
  • Produce high quality food and modern displays for buffet style and served dinners ranging from 15 to 800 people.
  • Meet special requests while ensuring same high quality standards.
  • Purchased all food and supplies, maintaining a high qualityinventory within budget.Catering Suite Chef
  • 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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21. Daily Operations

average Demand
Here's how Daily Operations is used in Chef/Catering jobs:
  • Managed and maintained inventory controls, daily operations, staff development, within budget controls
  • Executed daily operations of catering events
  • Assisted Chef-Owner in daily operations of dinner and banquet functions.
  • Contracted to set-up Catering Menus, Recipes and Kitchen production schedules Oversaw daily operations for catering kitchen
  • Serve Safe Certified Responsible for overseeing employees and daily operations of kitchen.
  • Coordinate and execute daily staff meetings to maintain thorough communication between management and staff, reflecting company goals and daily operations.

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22. Haccp

average Demand
Here's how Haccp is used in Chef/Catering jobs:
  • Assist the Executive Chef with maintaining HACCP logs, order inventory control and labor.
  • Contributed to group compliance with guidelines of the ServSafe Program (HACCP).
  • Retain accurate temperature and code date logs recommended by HACCP program.
  • Implement HACCP program for central avenue location.
  • 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.

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23. Dinner Service

average Demand
Here's how Dinner Service is used in Chef/Catering jobs:
  • Checked daily operations banquets/lunch service/dinner service reservations making adjustments based on forecast.
  • Prepared/organized weekly and daily preparation and execution of dinner service and events.
  • Provided leadership and supervision to ensure efficient operation of lunch and dinner service.
  • Expedited dinner service and maintained consistent high quality.
  • Expedited dinner service Implemented quality control Responsible for ordering
  • Developed delicious profitable recipe specification for lunch and dinner services.

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24. Quality Standards

average Demand
Here's how Quality Standards is used in Chef/Catering jobs:
  • 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.
  • Supervised and evaluated high-end restaurant / kitchen operations and activities to ensure that quality standards are consistently being achieved.
  • Selected and developed recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards.
  • 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.

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25. VIP

average Demand
Here's how VIP is used in Chef/Catering jobs:
  • Catered to the Doctors Lounge and created specialty dinners for the Board of Directors and other VIP events.
  • Create meals for high-level events for the President of Xavier and other VIPs.
  • Mentored students in kitchen production/ purchasing/recipe systems, VIP events, and banquets.
  • Worked personally with several VIP clients.
  • Catered to the bank VIP's and fed 1500 people Breakfast and Lunch
  • Coordinated special events for celebrities and VIPS and ensured complete customer satisfaction.

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26. Large Events

average Demand
Here's how Large Events is used in Chef/Catering jobs:
  • Work with clients to develop menus and themes for small, medium, and large events.
  • Set up and tear down events from intimate 40+ people to large events 200+.
  • Trained, supervised, and coordinated additional chefs for large events.
  • Prepared, cooked, and served food for large events.
  • Produced large quantity meals for large events.
  • Prepare meals for large events.

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27. Beos

average Demand
Here's how Beos is used in Chef/Catering jobs:
  • Followed and instructed BEOS to staff with the ability to quickly meet time guidelines.
  • Worked side by side with Executive Chef and the Director of banquet sales reviewing BEOs and planning banquet functions.
  • Create production sheets for supervisors and cooks to ensure production is completed and on schedule for daily BEOs.
  • Worked side by side with Executive Chef reviewing BEOs.

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28. Large Scale

average Demand
Here's how Large Scale is used in Chef/Catering jobs:
  • Worked large scale catering events such as graduation, weddings, school events, and private caterings on campus.
  • Worked at large scale events including weddings and Persian Festival hosted by the Iranian-American Community Center.
  • Worked with and learned from our Executive Chef the ins and outs of large scale catering.
  • Cook in non-kitchen rooms with mobile food prep stations and large scale production kitchen equipment.
  • Provide full catering services for large scale events of 500+ people.
  • Researched and developed event menus for small and large scale events.

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29. RAN

average Demand
Here's how RAN is used in Chef/Catering jobs:
  • Advanced rapidly within a regional company attaining the position of General Manager of a successful bagel restaurant/bakery.
  • Hired and trained the management team and hourly personnel in several additional restaurant/bakery locations.
  • Managed Starbucks kiosk and provided customers with efficiency and constant transaction.
  • Assisted job kitchen staff independently in nonappearance of supervisor.
  • Provided restaurant hospitality to all clients.
  • Operated a popular seasonal restaurant.
  • Communicate with area farmers to provide seed orders, examine quality control, and develop a direct farm to restaurant interaction.
  • Prepared foods for the Restaurants catering events for concerts, banquets, and other events all over New York State.
  • Designed creative, wholesome, well-balanced, seasonal menus and pricing for the catering department, restaurant, and bar.
  • Performed all restaurant front of the house management duties, including guest reservations, Bartender, Waiter, whenever necessary.
  • Prepared all food for McInturff Conference center events, ranging from small VIP events, to feeding 2800 employees.
  • Service in private dining rooms and Grand Ball Room for 10 and up to 1000 members and guests.
  • Plan and execute various, dynamic catering events for parties and clients ranging from 1 to 5000.
  • Produced a wide range of events for the College President and Alumni Associations with The Citadel College.
  • Implemented a Sunday Champagne Brunch that became the number one brunch in Orange County, CA.
  • Executed events ranging from intimate cellar tastings of 30 guests to large wedding parties of 500.
  • Checked that arrangements have been made by other members of the team for guests' needs.
  • Manage cold food stations to ensure superior quality, freshness and appearance of all food items.
  • Organized BEO production schedules, culinary staff, food & beverage transportation & set up.
  • Load each event food and equipment into the vehicles for transport to the event location.

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30. Portion Control

low Demand
Here's how Portion Control is used in Chef/Catering jobs:
  • Work on prep list for staff, checking on portion control, weight and counts prior to the event.
  • Formed Menu Committee to cost out menus and implement price and portion control.
  • Planned setup and plate up while replicating specialty dishes using portion control.
  • Provided recipe standardization and portion control guidelines to optimize food cost.
  • Provided innovative menu development by standardizing recipes and establishing portion control.
  • Elicited professionalism at all catering events and maintained portion control.

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31. Special Occasions

low Demand
Here's how Special Occasions is used in Chef/Catering jobs:
  • Created custom designed menus for private clients and for special occasions.
  • Catered in-home parties for special occasions.
  • Assisted in the production of top level Bat/Bar Mitzvahs, weddings, and special occasions.
  • Manage small business operation of off-premise catering company specializing in culinary creations for special occasions and corporate events throughout Metro-Atlanta.
  • Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
  • Marketed and developed pastries, chocolates and international food for special occasions.

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32. Safety Procedures

low Demand
Here's how Safety Procedures is used in Chef/Catering jobs:
  • Set up a brand new kitchen and was responsible for operational and safety procedures.
  • Maintain cleanliness and organized appearance of dining area and bar utilizing excellent organizational skills and safety procedures to enhance company reputation.
  • Practiced, monitored, and reinforced food safety procedures according to policy and health/sanitation regulations.
  • Practice, monitor, and reinforce food safety procedures according to policy and health/sanitation regulations.
  • Reinforce safety programs by complying with safety procedures and identify unsafe conditions and notify store management.
  • Followed food safety procedures according to company policies and health and sanitation regulations.

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33. Staff Members

low Demand
Here's how Staff Members is used in Chef/Catering jobs:
  • Trained new staff members on clean restaurant operation and cooking technique.
  • Train new staff members on food prep and facility cleaning duties.
  • Maintain a clean and safe environment for all staff members.
  • Collaborated closely with senior management and fellow supervisors in scheduling, training and disciplining culinary and utility staff members.
  • Directed purchasing and procurement, facilitating daily line-ups and training sessions with staff members, and executing quarterly reviews.
  • Organized schedules for employees and ensured professional working relationships between staff members.

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34. Action Stations

low Demand
Here's how Action Stations is used in Chef/Catering jobs:
  • Cook selected items for action stations.
  • Sit down,buffets, action stations.
  • Prepped and produced banquets of up to 1500 people including plated events as well as buffets with multiple action stations.
  • Attended action stations at events performing carving of meats such as turkey breast, pork loin, and prime rib.
  • Trained new hires and cross trained new staff on food presentation techniques and buffet set up for action stations.
  • Cooked for, and interacted with, members and guests at Chef-Action Stations for Sunday Brunch and banquets.

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35. Kitchen Areas

low Demand
Here's how Kitchen Areas is used in Chef/Catering jobs:
  • Serve customers in eating places Clean and organize eating, service, and kitchen areas.
  • Supervised regular maintenance and cleaning of grills and other kitchen areas
  • Maintained minimal product waste in kitchen areas, by following recipes & standards.
  • Clean and sanitize all kitchen areas, assist with tasks as necessary.
  • Ensured that the highest standards of sanitation, cleanliness, and safety were maintained throughout all kitchen areas at all times.
  • Clean and organize eating, service, and kitchen areas.

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36. BBQ

low Demand
Here's how BBQ is used in Chef/Catering jobs:
  • Operated coal fired in-house Texas style smoker and BBQ grill for picnic style events.
  • Preformed all opening, closing, prep, and line work in a fast paced award-winning BBQ restaurant.
  • Managed 25 people and oversaw production of high-volume off premises caterings, pig roasts and BBQ events and restaurant establishment
  • Owned and operated a full charge BBQ catering business from a 30 foot mobile kitchen.
  • Catered off-premise events, parties, holiday dinners and seasonal BBQ cookouts.
  • Created and produced all CCBBQ sauces and Slow Smoked Meats.

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37. Labor Costs

low Demand
Here's how Labor Costs is used in Chef/Catering jobs:
  • Averaged over $20,000 in sales a week, kept food/labor costs with in allowed metrics.
  • Supervised inventory; responsible for ordering, purchasing, labor costs, and scheduling.
  • Reduced labor costs 35% through the effective use of capacity planning.
  • Led quality food production, sanitation, food and labor costs.
  • Maintain daily food and labor costs within budgeted guidelines.
  • Prepare and administer budgets, covering food, beverage and labor costs and analyze/identify opportunities for reduction in operating costs.

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38. Full Service

low Demand
Here's how Full Service is used in Chef/Catering jobs:
  • Initiated full service private catering business focused on small to medium events.
  • Full service, high volume catering operation.
  • Operate and maintain full services website and process and online orders.
  • Total Food Responsibility as well as Kitchen Management Responsibility for a broad based, full service independent restaurant.
  • Utilized all creative and administrative skills in this high volume/fast paced independently owned and operated full service restaurant.
  • Determined inventory requirements, facilitated purchases and managed all aspects of a full service hotel.

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39. Regular Basis

low Demand
Here's how Regular Basis is used in Chef/Catering jobs:
  • Ensured quality of raw and cooked food items on a regular basis Cooked and served all meals per guest specifications.
  • Communicated operational issues and changes to supervisor on regular basis.
  • Conduct meal and sanitation evaluations on a regular basis with timely follow-up.
  • Coordinated simultaneous events in various locations on a regular basis.
  • Performed inventory assessment on a regular basis.
  • Performed payroll calculations on a regular basis.

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40. Cocktail Parties

low Demand
Here's how Cocktail Parties is used in Chef/Catering jobs:
  • Lead cook or caterer for off premise functions ranging from cocktail parties to upscale events.
  • Catered small weddings, dinner affairs and cocktail parties for residential and corporate clients.
  • Worked many seated, buffet presentation and cocktail parties.

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41. Special Dietary

low Demand
Here's how Special Dietary is used in Chef/Catering jobs:
  • Customize menus with a wide range of recipes for clients with special dietary or cultural needs.
  • Orchestrated menus which complied with Budget, Cultural and Special Dietary Needs.
  • Prepare meals in accord with client needs and special dietary lifestyle.
  • Developed personalized menus for clientele with special dietary needs and performed deliveries.
  • Confirmed and determined any special dietary and other special requirements.
  • Provide special dietary requirements for whenever necessary.

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42. Off-Site Events

low Demand
Here's how Off-Site Events is used in Chef/Catering jobs:
  • Supported the Executive Chef/owner in preparation, transportation and execution of on/off-site events.
  • Travel to off-site events and parties, setup and tear down buffet and dinner lines.
  • Organized staff for off-site events; coordinating set up, service and break down.
  • Lead Cook for off-site events catering to upwards 300 customers.

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43. Cooking Classes

low Demand
Here's how Cooking Classes is used in Chef/Catering jobs:
  • Silver Whisk Cooking School: Teaching cooking classes and preparing in store dinner parties for private clients.
  • Have also trained team mates, by conducting practical and training cooking classes.
  • Organized and taught cooking classes &cooking parties.
  • 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.
  • Performed radio and television cooking demonstrations, cooking classes and charity benefits.

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44. Fifo

low Demand
Here's how Fifo is used in Chef/Catering jobs:
  • Time Management - menu coordination Food Management - Inventory, FIFO, Waste Count Food Safety
  • Harmonize catering requests with caf team members Produce catering/caf menus/menu items/caf specials Food ordering/Forecasting Inventory control (FIFO) Equipment maintenance
  • Ordered and checked in inventory while using the FIFO method when storing food.
  • Followed "FIFO" procedures to insure proper food handling and safety.
  • Follow company recipe specifications Maintain FIFO rotation Sanitation and cleaning standards Following and counting for minimum par

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45. BOH

low Demand
Here's how BOH is used in Chef/Catering jobs:
  • Updated operating instructions and created English/Spanish recipe books empowering BOH personnel with tools to accurately expedite production to current standards.
  • Managed BOH staff and oversaw production of televised establishment for this upscale restaurant specializing in New American cuisine.
  • Sole responsibility for BOH operations, including menu development and event execution.
  • Total revamping/reconfiguration of restaurant operations under same owner - BOH/ FOH.
  • Developed and Trained new employees on company's kitchen/food standards for BOH.
  • Created and maintain all company forms for use in BOH, inventory tracking, ordering guidelines, prep list, etc.

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46. Storage Areas

low Demand
Here's how Storage Areas is used in Chef/Catering jobs:
  • Managed and cleaned all food storage areas within.
  • Maintain hygienic and fully-organized kitchen and storage areas.
  • Restocked food storage areas and refrigerators as assigned.
  • Restocked storage areas and recorded daily inventory.
  • Check in and put away orders in freezer, cooler, and dry storage areas in accordance with sanitation codes.
  • Assisted with the cleaning, hygiene, and organization of kitchen, barge in coolers, and all storage areas.

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47. Monthly Inventory

low Demand
Here's how Monthly Inventory is used in Chef/Catering jobs:
  • Performed monthly inventory, maintained employee work schedules, and planned and organized all special events
  • Perform monthly inventory duties menu and recipe costing Initiate and maintain excellent vendor relationships.
  • Maintained an effective budget by maintaining a proper weekly and monthly inventory
  • Maintained just-in-time inventory at all times to lower monthly inventory totals.
  • Developed and monitored quality assurance programs, & monthly inventory process.
  • Performed regular administrative duties including invoice coding and monthly inventory.

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48. Special Orders

low Demand
Here's how Special Orders is used in Chef/Catering jobs:
  • Filled customer special orders, created holiday menus and daily specials for an upscale Italian market.
  • Work closely with multiple food purveyors handling all weekly and special orders.
  • Assisted customers in placing special orders for large-scale events such as weddings and Bar Mitzvahs.
  • Developed menus/recipes for customer's special orders explaining differences between products.
  • Prepare special orders according to customer specifications.
  • Develop work and production schedule based on daily requirements, special orders and bakery related items for catering.

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49. High Standards

low Demand
Here's how High Standards is used in Chef/Catering jobs:
  • Maintain quality of all food as well as high standards for cleanliness and sanitation.
  • Manage performance improvement programs to ensure regulatory compliance, exceptional food quality, and high standards of safety and sanitation.
  • Redeveloped menu to focus on locally available items while maintaining high standards required by client demographics.
  • Supervised daily production and operation of steakhouse kitchen preserving high standards of quality and sanitation.
  • Delivered excellent customer service through consistent sanitary food processes and maintaining high standards of food quality.
  • Demonstrated high standards with restaurant functions, food quality and profitability.

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20 Most Common Skill for a Chef/Catering

Menu Development32.7%
Kitchen Equipment14.1%
Special Events7%
Food Preparation6.4%
Menu Items6.1%
Customer Service4.8%
Food Safety4.4%
Food Cost3.4%

Typical Skill-Sets Required For A Chef/Catering

RankSkillPercentage of ResumesPercentage
1
1
Menu Development
Menu Development
28.3%
28.3%
2
2
Kitchen Equipment
Kitchen Equipment
12.2%
12.2%
3
3
Special Events
Special Events
6.1%
6.1%
4
4
Food Preparation
Food Preparation
5.6%
5.6%
5
5
Menu Items
Menu Items
5.2%
5.2%
6
6
Customer Service
Customer Service
4.2%
4.2%
7
7
Food Safety
Food Safety
3.8%
3.8%
8
8
Food Cost
Food Cost
2.9%
2.9%
9
9
Private Parties
Private Parties
2.6%
2.6%
10
10
Cuisine
Cuisine
2.1%
2.1%
11
11
Recipe Development
Recipe Development
2.1%
2.1%
12
12
Chefs
Chefs
1.9%
1.9%
13
13
Sous
Sous
1.6%
1.6%
14
14
Set-Up
Set-Up
1.4%
1.4%
15
15
High Volume
High Volume
1.3%
1.3%
16
16
High End
High End
1.1%
1.1%
17
17
CAF
CAF
1.1%
1.1%
18
18
Cost Control
Cost Control
1.1%
1.1%
19
19
Inventory Control
Inventory Control
1.1%
1.1%
20
20
High Quality
High Quality
0.9%
0.9%
21
21
Daily Operations
Daily Operations
0.8%
0.8%
22
22
Haccp
Haccp
0.8%
0.8%
23
23
Dinner Service
Dinner Service
0.8%
0.8%
24
24
Quality Standards
Quality Standards
0.7%
0.7%
25
25
VIP
VIP
0.7%
0.7%
26
26
Large Events
Large Events
0.6%
0.6%
27
27
Beos
Beos
0.5%
0.5%
28
28
Large Scale
Large Scale
0.5%
0.5%
29
29
RAN
RAN
0.5%
0.5%
30
30
Portion Control
Portion Control
0.5%
0.5%
31
31
Special Occasions
Special Occasions
0.5%
0.5%
32
32
Safety Procedures
Safety Procedures
0.5%
0.5%
33
33
Staff Members
Staff Members
0.4%
0.4%
34
34
Action Stations
Action Stations
0.4%
0.4%
35
35
Kitchen Areas
Kitchen Areas
0.4%
0.4%
36
36
BBQ
BBQ
0.4%
0.4%
37
37
Labor Costs
Labor Costs
0.4%
0.4%
38
38
Full Service
Full Service
0.4%
0.4%
39
39
Regular Basis
Regular Basis
0.4%
0.4%
40
40
Cocktail Parties
Cocktail Parties
0.4%
0.4%
41
41
Special Dietary
Special Dietary
0.4%
0.4%
42
42
Off-Site Events
Off-Site Events
0.4%
0.4%
43
43
Cooking Classes
Cooking Classes
0.4%
0.4%
44
44
Fifo
Fifo
0.3%
0.3%
45
45
BOH
BOH
0.3%
0.3%
46
46
Storage Areas
Storage Areas
0.3%
0.3%
47
47
Monthly Inventory
Monthly Inventory
0.3%
0.3%
48
48
Special Orders
Special Orders
0.3%
0.3%
49
49
High Standards
High Standards
0.3%
0.3%

4,791 Chef/Catering Jobs

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