Top Chef De Cuisine Skills

Below we've compiled a list of the most important skills for a Chef De Cuisine. We ranked the top skills based on the percentage of Chef De Cuisine resumes they appeared on. For example, 27.0% of Chef De Cuisine resumes contained Menu Development as a skill. Let's find out what skills a Chef De Cuisine actually needs in order to be successful in the workplace.

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

2. Kitchen Areas

high Demand
Here's how Kitchen Areas is used in Chef De Cuisine jobs:
  • Ensured that high standard of cleanliness was maintained throughout the kitchen areas.
  • Organized and cleaned kitchen areas.Skills UsedAll skills contained in a high-volume, fine dining restaurant.
  • Performed general cleanliness and quality control inspection of all kitchen areas.
  • Supervised regular maintenance and cleaning of grills and other kitchen areas
  • Ensured kitchen areas are constantly clean- cooler, freezer, mixer, slicer, floor, dish washing, pots and etc
  • Assisted in the supervision and staffing for all kitchen areas, preparation areas, and for all employees throughout these areas.

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3. Food Preparation

high Demand
Here's how Food Preparation is used in Chef De Cuisine jobs:
  • Created seasonal recipes and culinary design techniques for food preparation ensuring consistent high quality and eye catching presentation.
  • Directed all food preparation and service in an intimate, 60-seat dining facility featuring innovative American cuisine.
  • Directed food and kitchen quality assurance and safety* Supervised kitchen staff* Trained new employees regarding food preparation
  • Supervised all food preparation and conducted weekly meetings with owners and restaurant managers.
  • Coordinated and supervised food preparation for special functions and events.
  • Planned and directed food preparation and Culinary activities.
  • Maximize customer experience through food preparations and presentations.
  • Oversee and manage kitchen, food preparation and service to present the most desirable seafood on the Southern Coast of California.
  • Directed all food preparation and catering activities of a $3.5 million/year establishment with over 2600 customers served weekly.
  • Assisted in managing the reopening and food preparation and production for this newly renovated 240 room all-suite hotel.
  • Managed kitchen staff of up to five people, ensuring quality and consistency in food preparation.
  • Trained new and incoming staff on restaurant policies, procedures, food preparation and final execution.
  • Directed all hot food preparation for lunch and dinner activities of a $7 million/year establishment.
  • Supervised and participated in all aspects of food preparation in the area I was in charge.
  • Shared responsibility with Executive Chef for all kitchen operations and food preparation for cruise boats.
  • Directed the activities of 25 employees in all facets of food preparation and kitchen operations.
  • Delegated responsibilities to ensure the kitchen staff were trained in food preparation and sanitation measures.
  • Lead the team as Chef de cuisine for hot food preparation and managed 50 cooks.
  • Participated in and managed food preparation for golf outings, functions, and themed events.
  • Lead by example when it involves the deep cleaning of any kitchen and food preparation.

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4. Food Cost

high Demand
Here's how Food Cost is used in Chef De Cuisine jobs:
  • Created, executed and implemented new recipes/menu items and established proper portion control and beneficial food costing.
  • Created and implemented innovative seasonal menus while consistently maintaining optimal food cost.
  • Documented and recorded all information regarding food cost and inventory.
  • Reduced food costs through competitive buying and zero-based inventory management.
  • Introduced and revamped culinary techniques and management procedures which resulted in the improvement of the overall cuisine and reduced food cost.
  • Managed product and food ordering, vendor relations, and instituted measures that resulted in reductions in food cost and waste.
  • Maintained below industry averages in Labor (9.2%) and Food Cost (30.5%) on a weekly/quarterly basis.
  • Lowered inventory and food cost by 7%, maintained excellent reviews on food, averaged 180+ covers nightly, 400+ brunch
  • Reduced food costs by [32] percent by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Planned menu and managed food cost, inventory, catering, special events, assured quality control, and minimized waste.
  • Increased market matrix scores by 2 points, lowered food cost by 6%, and developed the restaurant's menu.
  • Worked the food cost down to 18% COG without sacrificing quality while also transitioning to local products when available.
  • Prepared and review new order guides, production sheets, accord to business every week to control better food cost.
  • Controlled food cost of 34% and labor cost of 13% with annual sales between three and four million.
  • Report directly to executive chef with menu development, ordering, inventory, food costing and personnel and maintenance issues.
  • Lowered, and maintained the food cost from 29% to 25.5% while still maintaining a focus on quality.
  • Managed the resort's food cost, assisted the Executive Chef at VIP events, and sought feedback from staff.
  • Complete multiple administrative processes, including posting invoices, tracking labor costs, assigning schedules and estimating food costs.
  • Maintained low food costs through recipe modifications, menu designs, restocking re-usable product, and proper product rotation.
  • Reduced food costs by 35% (down from 60%) by managing and effectively estimating purchasing needs.

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5. Banquet Facility

high Demand
Here's how Banquet Facility is used in Chef De Cuisine jobs:
  • Operated high end boutique resort dining and banquet facility in Golf Resort Master Planned Community.
  • Prepared and produced consistent quality service for both restaurant and banquet facility.
  • Oversee all kitchen operations of a restaurant and banquet facility, including quality, execution, and financial responsibility.
  • Directed vital front-of-house and back-of-house operations involving the preparation of distinctive cuisines for the upscale restaurant and banquet facility.
  • Prepared menus for banquet facility with capacity of 500
  • Designed the menus and executed development at our nationally known iconic high- capacity New Jersey restaurant banquet facility

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6. Dinner Service

high Demand
Here's how Dinner Service is used in Chef De Cuisine jobs:
  • Revitalized lunch menu, increasing sales and creating a dining experience that matched that of the dinner service.
  • Front line supervisor during dinner service and managed plating along with quality control.
  • Perform all prep duties for service and prepare all food during dinner service.
  • Manage Dinner service including all food prep, service, and cleanup.
  • Managed ten employees performance at breakfast, lunch, and dinner service.
  • Expedited lunch and dinner service and work the line as needed.
  • Managed a staff of 12 persons for lunch and dinner services.
  • Interact with front of the house staff for efficient dinner service.
  • Organized and participated in all cooking aspects for dinner service.
  • Expedited busy dinner service and interacted with restaurant guests.
  • Plated pastries and desserts for dinner services and banquets.
  • Worked lunch and dinner service as well as parties.
  • Position ended when dinner service was halted.
  • Expedite both lunch and dinner service.
  • Worked action stations during lunch/dinner service.
  • Changed menus for both lunch and dinner services on daily basis -Oversaw both administrative and service/ quality aspects of the kitchen.
  • Supervised a' la cart and banquet functions for high-volume dinner service.
  • Served as expeditor for dinner service.
  • Expanded business by adding dinner service to a lunch only format and increasing the amount of "off premise" catering.
  • Managed and coordinated all areas of kitchen brigade for ala carte dinner service in main clubhouse.

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7. Labor Costs

high Demand
Here's how Labor Costs is used in Chef De Cuisine jobs:
  • Gained a deep knowledge and philosophy of superior cuisine and service and a detailed attention to food and labor costs.
  • Lowered both food and labor costs within 30 days of arrival and maintained below industry standard costs throughout my tenure.
  • Managed multiple outlets, scheduled labor, controlled food and labor costs, held meetings, and trained new staff.
  • Used weekly budget and daily sales as a tool to control cost of goods, labor costs and inventory.
  • Tracked daily food and labor costs and was able to successfully meet and exceed annual financial goals.
  • Make every effort to control food and labor costs and keep expenses in line with operational budget.
  • Created menus, specials, generated recipes and maintained food and labor costs within budgeted guidelines.
  • Set standards for kitchen and food operations including standardized recipes to control food and labor costs.
  • Achieved reductions in food / labor costs to beat budgets while guaranteeing high-quality guest services.
  • Managed and maintain cost controls based on target food and labor costs for the year.
  • Maintained budgeted food and labor costs, inventories, menu costing and staff time management.
  • Maintained food/labor costs, and managed ordering and scheduling in a fast-paced coffee shop environment.
  • Worked within the owner s budget in order to control all food and labor costs.
  • Streamlined the food production which resulted in increased productivity and lowered food and labor costs.
  • Experienced in lowering & controlling food & labor costs of a restaurant of this magnitude.
  • Managed food and labor costs for total operation; $2 million gross annually.
  • Manage P&L to ensure high productivity and quality while maintaining labor costs.
  • Reduced labor costs by 12 percent while maintaining excellent service and profit levels.
  • Served as lead line cook when needed / maintained food and labor costs.
  • Strive to meet established food and labor costs goals in a monthly basis.

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8. Restaurant Operations

high Demand
Here's how Restaurant Operations is used in Chef De Cuisine jobs:
  • Managed catering and restaurant operations, ordering, scheduling, and production
  • Managed a crew of 10-12 cooks, stewards, & service staff in both the catering and restaurant operations.
  • Experienced fine dining line team member knowledgeable in all areas of back of the house restaurant operations.
  • Input on menu changes and general restaurant operations.
  • Assisted in running all Calamos F&B outlets, restaurant operations, banquets, and room service.
  • French Cuisine, responsible for restaurant operations 1.5 mil sales.

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10. Sous

high Demand
Here's how Sous is used in Chef De Cuisine jobs:
  • Moved up the ranks from a Cook 1,2,3, Culinary Supervisor, Assistant Sous Chef, to Chef de Cuisine.
  • Helped open new restaurant and promoted twice from line cook to sous chef and sous chef to Chef de Cuisine.
  • Trained, scheduled, and oversaw a dedicated team of culinary professionals consisting of 2 Sous Chefs and 15 Cooks.
  • Managed the day to day kitchen operations coordinating the Sous Chef activities to ensure quality and maintain efficient procedures.
  • Started out as the Sous Chef at Oak & Ember, but was shortly promoted to Chef de Cuisine.
  • Hired as a Sous Chef, but was promoted after acting as Interim Executive Chef from 12/26/14 till 2/28/2015.
  • Hired, trained, and supervised 35 staff, including sous chefs, receiving agents, and cooks.
  • Provided mentoring and direction to sous chefs, line cooks, and kitchen attendant's throughout three kitchens.
  • Mentored recruited and guided the group of chefs and sous chefs for the resorts 11 restaurants and banquet facilities
  • Started as a line cook and was given Sous Chef position and last Chef D Cuisine.
  • Managed a professional staff of 20 cooks and prep cooks as well as two sous chefs.
  • Cooked on every station, and trained the cooks and sous chefs for the appropriate stations.
  • Provide directions to sous chef, chef de parties, cooks, kitchen attendants and servers.
  • Promoted to Chef de Cuisine at lunch service after serving as Sous Chef for dinner service.
  • Worked with the Sous Chef to develop and implement menus for general and multiple therapeutic diets.
  • Supervised a staff of three sous chefs, one pastry chef and 40 hourly employees.
  • Trained new Sous Chefs and line cooks at Blacks Bar and Kitchen in Bethesda Maryland.
  • Worked directly with Executive Chef and Executive Sous Chef in heavy volume catering operation.
  • Promoted from entry-level line cook to sous chef position in a 9-month time frame.
  • Oversee personnel and day to day management of 4 Sous Chefs and 38 Culinary.

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11. Recipe Development

high Demand
Here's how Recipe Development is used in Chef De Cuisine jobs:
  • Introduced recipe development and execution.
  • Full concept and recipe development of Brunch, Lunch, Dinner, Tapas, and Private Dining Menus.
  • Job duties included meat fabrication, recipe development, meal preparation, supervision, sanitation, and safety.
  • Assisted chef/owner with menu and recipe development.
  • Conducted product demonstrations and provided recipe development services for both food service and retail customers.
  • Directed menu design and recipe development, considering seasonal availability of ingredients and potential customer count.

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12. Daily Specials

high Demand
Here's how Daily Specials is used in Chef De Cuisine jobs:
  • Developed menus and daily specials with focus on incorporating seasonal menu modifications in concert with fresh-seasonal produce and ingredients.
  • Planned and implemented seasonal menu, including creating daily specials for organic farm-to-table restaurant.
  • Developed seasonal menus and daily specials.
  • Designed, implemented, and executed all menus and daily specials to achieve maximum cost benefit for members and guests.
  • Produce daily specials, sauces, soups, stocks and any promotional items, check quality and consistency of products.
  • Assisted Executive Chef Ed Brown in developing new menus, wine and truffle dinners, and created daily specials.
  • Create and implement menus and daily specials with a focus on fresh local seafood creations, and prime steaks.
  • Implemented seasonal menus as well as daily specials and nightly tasting menus to showcase locally available seasonal products.
  • Developed and executed the recipes for the sushi menu and created new recipes for the daily specials.
  • Stay abreast of current culinary and fine dining trends in order to develop menus and daily specials.
  • Collaborate with Executive Chef on an ever changing dinner and brunch menu, including daily specials.
  • Created the regular menu along with the daily specials throughout the course of my employment.
  • Worked in collaboration with the chefs to decipher daily specials and weekly scheduled employee meals.
  • Line and prep cooking, Menu design, inventory, daily specials, training and teaching
  • Maintain consistency of menu recipe spec book and teach new specs of daily specials.
  • Expedite dining, create par lists, daily specials, and protein fabrication.
  • Created seven daily specials every day and implemented inventory and cost control programs.
  • Create daily specials, mastered all stations, responsible for staff training and supervision
  • Developed menus and daily specials to adhere to seasonality and minimize costs.
  • Develop menus for lunch, dinner, dessert, and daily specials.

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13. Special Events

high Demand
Here's how Special Events is used in Chef De Cuisine jobs:
  • Collaborated with general manager in developing menus & special events.
  • Planned, developed and implemented culinary production for special events.
  • Coordinated special events and off-site catering.
  • Executed all Special Events/Weddings/ Holidays.
  • Designed themed dinners and special events
  • Assisted Executive Chef in creating menus for over 6 wine dinners, numerous catering events, and various special events.
  • Offered a complete food experience for any special occasion - Birthdays, Anniversaries, Graduations, Promotions or Special Events.
  • Coordinated daily service and special events including weddings, guest chef dinners, French wine dinners and promotional menus.
  • Created and executed in conjunction with owner for all on and off site special events, i.e.
  • Planned and executed all special events including weddings, receptions and graduation along with their guests.
  • Executed creative Latin-Caribbean cuisine serving lunch, dinner and special events with capacity of 150 guests.
  • Create customized menus for private and special events as well as daily menus and specials.
  • Recommended specific wine and food pairing with regard to grand tasting menu and special events.
  • Assisted other properties for special events in Nashville, TN for the Country Music Awards.
  • Prepare food for customer come up with new ideals for menu prepare food for special events
  • Catered both large and small on--site and off--site special events.
  • Planned for special events and planned for and prepared daily Lunch and Dinner specials.
  • Inventory, Stock, ordering, manage special events, Special menu planning.
  • Planed and Executed Off site and in house Caterings and special events.
  • Planned appropriately for the many special events the restaurant participated in.

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14. Daily Operations

high Demand
Here's how Daily Operations is used in Chef De Cuisine jobs:
  • Implemented Standard Operating Procedures for specific duties for all positions, specifically for documenting daily operations.
  • Assisted management by overseeing daily operations of cafeteria and addressing and resolving problem areas.
  • Oversee daily operations/responsibilities of the kitchen.
  • Oversee daily operations of the kitchen, including managing a staff of 7, scheduling, and labor.
  • Manage a staff of thirteen in daily operations, including production, food safety, and sanitation procedures.
  • Managed menu development, daily operations, ordering, staffing and inventory for a new luxury seafood concept.
  • Assisted in managing the daily operations of a $5 million a year school district nutrition program.
  • Directed the daily operations of the Woodlands Grill under the guidance of the Executive Chef.
  • Hired as Sous Chef to assist in daily operations of a private country club restaurant.
  • Reported to executive chef and was responsible for the daily operations of a single kitchen.
  • SpanishExecuted daily operations of entire back of house, from ordering to scheduling and costing.
  • Oversee all staff and daily operations for 5 kitchens in a 400 suite resort hotel.
  • Managed daily operations of Bistro Gourmet, sister operation of the Bridge Road Bistro.
  • Full charge of daily operations of restaurant and assisted in catering functions.
  • Assisted chef in daily operations of restaurant operation doing $86K weekly.
  • Completed all daily logs and paperwork needed for daily operations.
  • Managed daily operations for kitchen staff of nineteen employees.
  • Supervised daily operations of breakfast, lunch and dinner.
  • Assisted the Executive Chef in daily operations.
  • Managed all ordering, menudevelopment, scheduling, and monitoring daily operations.

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15. BOH

average Demand
Here's how BOH is used in Chef De Cuisine jobs:
  • Season menus, off site/on site banquets/ordering/BOH operation/interview potential hires
  • Complete Responsibility for all BOH operations.
  • Supervised BOH staff at different venues and events, including weddings, private parties, corporate events, and VIP functions.
  • Enhanced back of house (BOH) operations through efficient food purchasing, budgeting, and vendor negotiations.
  • Coordinated BOH employees to work more effectively in an environment where food quality and presentation was a constant.
  • Controlled all aspects of BOH menu design, recipes, P&L, inventory, and scheduling.
  • Developed training program for BOH staff including Sous Chefs, line staff, prep cooks, and dishwashers.
  • Charged with daily inventories of total BOH product and ordering while coordinating with chef and management.
  • Labor management of BOH staff including scheduling, hiring and ensuring daily and period budgets.
  • Expedite lunch, brunch and dinner, and responsible for all aspects of BOH operations.
  • Supervised one BOH and up to two FOH employees at any given time.
  • Facilitate daily operations of kitchen, hire and train new BOH staff.
  • Ordered and maintained all non-alcoholic inventory for both BOH and FOH production.
  • Maintained schedules and held weekly meetings with BOH, FOH and staff.
  • Trained all BOH staff on all stations, prep and procedures.
  • Teach execution of all daily menu changes to BOH.
  • Hired, fired and scheduled BOH employees as needed.
  • Shared responsibility for all aspects of the BOH.
  • Created and Maintained all BOH systems and Procedures.
  • Oversee all aspects of BOH operations.

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16. High Volume

average Demand
Here's how High Volume is used in Chef De Cuisine jobs:
  • Prepared and delegated production of high volume short order food products based on customer specifications.
  • Trained new employees in all areas of the kitchen as well as a small, high volume kiosk.
  • Directed overall food service operations in a high volume HACCP kitchen supervising a staff of up to nine.
  • Design custom catering menus as well as menus for two high volume restaurants on Bourbon Street.
  • Supervised a staff of three and was able to pace high volume fine dine restaurant.
  • Oversee all kitchen operations in high volume setting, including intensive catering program.
  • Manage and oversee the production and execution of high volume dinner service.
  • Manage and lead team in a high volume upscale dining experience.
  • Managed 5 people and oversaw production of high volume tapas restaurant.
  • Led all aspects of food service in a high volume restaurant.
  • Developed new and improved recipes for high volume events.
  • Developed new and innovative recipes for high volume production.
  • Learned and perfected high volume line skills.
  • Prepare and cook for high volume dining
  • Help lead a team of Sixteen Employees run a multi-million dollar kitchen, high volume service while maintaining fine dining quality.
  • Work closely with Executive Chef to oversee total operations within a high quality and high volume multi-million dollar restaurant.
  • Work closely with Executive Chef Sascha Lyon to run day to day operations in high volume French brasserie.
  • Coordinated staff of 50 for a high volume restaurant; gross sales of $ 12 million annually.
  • Responsibilities*Directed 10 hourly employees in a fast paced, high volume "Euro-Asian" inspired restaurant.

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17. Culinary Operations

average Demand
Here's how Culinary Operations is used in Chef De Cuisine jobs:
  • Returned to this specialty seafood restaurant to oversee culinary operations following a $4.8M renovation.
  • Improved and streamlined culinary operations for a 250 seat historic whaling bar and restaurant with a team of 30 people.
  • Oversee culinary operations involving preparation of distinctive cuisine for brand new, upscale, farm to table restaurant.
  • Oversee All culinary operations to include Uptown private dinners, restaurant, banquet and catering.
  • Manage all culinary operations including hiring, scheduling, ordering, inventory, menu.
  • Manage all responsibilities of culinary operations from ordering to point of sale.
  • Managed the production and execution of all culinary operations, under a HACCP Plan including 150 seat dining room and banquets.

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18. Customer Service

average Demand
Here's how Customer Service is used in Chef De Cuisine jobs:
  • Managed and enhanced customer service standards by actively engaging co-workers in proper customer service practices.
  • Communicated with kitchen staff effectively to ensure great customer service and throughput.
  • Uphold customer service standards Implementing cost controls though resourceful management of labor and inventory, and through employee training and education.
  • Assisted Front of the House Supervisors with customer service recoveries to ensure the highest level of customer service is met.
  • Led and motivated production staff in cost containment, waste management, productivity improvements, and customer service quality.
  • Attend residents, food service and safety committee meetings, providing customer service that supports the organizations values.
  • Provided excellent customer service, by taking phone reservations, cake orders, and answering general questions.
  • Trained and supervised 10 food-service employees in kitchen techniques, food presentation and serving and customer service.
  • Manage the cost of goods and labor; improve monthly customer service scores.
  • Provided prompt and friendly customer service in an open kitchen format.
  • Promoted excellent customer service witch brought in a regular clientele.
  • Developed customer service skills needed in producing and selling product.
  • Delegated staff appropriately while ensuring accurate customer service.
  • Supervised five kitchen and seven front-of-house employees in food production and customer service as well as health and safety procedures.
  • Expanded knowledge of menu development, customer service, saucier, garde manger and scheduling.
  • Received Highest Customer Service scores on property.

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19. Room Service

average Demand
Here's how Room Service is used in Chef De Cuisine jobs:
  • Restructured room service menu for greater quality and consistency.
  • Managed food procurement and managed 15 cooks and 1 supervisor, as well as room service for 510 guest rooms.
  • Executed a scratch Latin-Asian fusion menu while controlling standards and execution of daytime hotel menu, including room service.
  • Managed all aspects of the hotel's 140-seat fine dining restaurant, lounge, room service, and concierge.
  • Manage all day to day operations of kitchen for restaurant, room service, and outlet bars.
  • Line Cook: Prepared food items for the main restaurant and room service for all meal periods.
  • Planned, implemented, and executed 24 hour room service for a 640 room hotel.
  • Managed all food outlets: restaurant, lounge, room service and banquet events.
  • Complete daily operation of full service restaurant, room service and special functions.
  • Supervised all food outlets including room service and banquets as well as purchasing.
  • Designed and implemented 24-hour room service menus, scheduling for staff of 30.
  • Implemented a room service program that earned 19% more total income.
  • Created new menus for Silks Restaurant, Silks Lounge and Room Service.
  • Oversee and expediter for dinner/room service for establishment of 140 seats.
  • Changed all the menus including room service and spa.
  • Maintained consistent Maintenance & Sanitation schedules Supervised all Restaurant, Room service, & Villard Bar food production

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20. Staff Members

average Demand
Here's how Staff Members is used in Chef De Cuisine jobs:
  • Trained and managed six staff members to assist in the cuisine preparation and presentation.
  • Managed all facets of kitchen staffing: including intern and apprentice staff members.
  • Scheduled and managed over 25 staff members for several high end outlets.
  • Interviewed, hired, trained and directed staff members since 2015.
  • Interviewed, hired, trained, and directed all staff members.
  • Trained staff members on proper food safety and sanitation practices.
  • Managed daily kitchen operations with 12 staff members Developed two entire new menus in 2015.
  • Awarded Manager of the year - 2003 Hired, Trained and developed staff members.
  • Trained the appropriate staff members in production and butchering for each station.
  • Manage and train six staff members.

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21. Inventory Control

average Demand
Here's how Inventory Control is used in Chef De Cuisine jobs:
  • Participated in standardized inventory control procedures on a regular basis.
  • Maintained inventory control and conducted all purchasing and ordering.
  • Directed inventory control and daily production.
  • Served as Chef de Cuisine at multiple restaurants in a resort, handled all ordering and inventory control functions.
  • Managed kitchen staff of 10 including task supervision, daily workload planning, inventory control, and ordering.
  • Inventory control to scheduling to running expo for lunch and dinner, and all negotiations with ordering.
  • Directed the line, food production, training, purchasing, inventory control, sanitation.
  • Established production levels, inventory control, cooking and presentation guidelines for three meal periods.
  • Collaborated on inventory control, costs controls, and ensuring smooth operations.
  • Collaborate with chef on inventory control, employee scheduling and operations.
  • Handled staffing, ordering, inventory control and kitchen finances.
  • Ordered all food products, sundries and maintained inventory control.
  • Assisted in food purchasing and inventory control.
  • Maintain par levels, Inventory control.
  • Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
  • Cost control,staff scheduling, purchasing and inventory control.
  • Worked in all areas of the kitchen and worked my way up to Chef Ordered all foods Inventory Control

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22. Line Cooks

average Demand
Here's how Line Cooks is used in Chef De Cuisine jobs:
  • Trained all the line cooks as well as the service staff on preparation, seasoning, and cooking techniques.
  • Organized and trained line cooks, expedited orders with daily preparation, nightly specials, and special functions.
  • Oversee a culinary team of 13 line cooks/18 sushi cooks as well as 15 servers/7 back waiters.
  • Managed staff of 15 plus employees; including kitchen stewards, line cooks, and prep cooks.
  • Organize and execute large functions and events, manage line cooks through daily full-scale fine dining operations
  • Communicated with steward staff, line cooks, chefs, and service staff clearly and quickly.
  • Supervised team of 12 line cooks, 4 prep cooks, and 5 utility workers.
  • Oversee 8 prep, line cooks and dishwashers in the absence of the owner/executive chef.
  • Manage a staff of 7 classically trained line cooks, and 4 utility workers.
  • Managed kitchen production from back of line; monitored team line cooks in action.
  • Provided training to line cooks on preparation of food and methods of sanitizing.
  • Work closely with five line cooks to allow for proper hands on training.
  • Supervised and scheduled kitchen staff of 8 line cooks and 3 dishwashers.
  • Scheduled line cooks and managed the daily operation of the kitchen.
  • Trained line cooks for all stations.
  • Charged with management of line cooks.
  • Assist the chef in kitchen duties, oversee line cooks, R&D.
  • Oversee all line cooks, prep cooks, and dishwashers.
  • Provided directions to line cooks and assisted in preparing ingredientsneeded according to Executive Chef's instructions.
  • Check line cooks and re asure the line is properly stock.

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23. Haccp

average Demand
Here's how Haccp is used in Chef De Cuisine jobs:
  • Supervised environment on cleanliness & sanitary issues following HACCP guidelines.
  • Generated accurate log of kitchen time and temperatures according to EcoSure and Hazardous Analysis Critical Control Point (HACCP) guidelines.
  • Maintained strict HACCP controls and cleaning and sanitary standards, developing daily, weekly and monthly cleaning schedules.
  • Train and mentored local staff, hiring, scheduling maintain HACCP and production charts.
  • Maintain proper product rotation, inventory counts, and HACCP logs.
  • Prepared daily lunch menu for Hewlett Packard employees, HACCP Program
  • Serve safe and HACCP certified / managers
  • Created HACCP plan for the restaurant, to include sous vide cooking and reduced oxygen packing protocol.
  • Key Achievements Implemented cycle menus and an ongoing Sunday Brunch Implemented HACCP program locally and assisted company wide

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24. Staff Training

average Demand
Here's how Staff Training is used in Chef De Cuisine jobs:
  • Produced effective staff training materials and provided regular culinary instruction and mentoring, resulting in low turnover and high employee satisfaction.
  • Organized culinary staff training seminars.
  • Maintained accountability for all menu development, staff training, ordering, hiring and termination, and employee relations issues.!
  • Managed a staff of 6 cooks and three stewards, along with managing payroll, scheduling, and all staff training
  • Played key role in grand reopening of newly renovated Cloister restaurant with accountability for menu planning and staff training.
  • Collaborated with a team of Chef's for all production operations in 8 departments and staff training.
  • Managed staff training, hiring of new employees, scheduling, inventory and labor cost.
  • Focus on organization and staff training and retention.
  • Staff training on kitchen and club standards.
  • Developed kitchen staff training program, which included standardized programs for opening/closing, sanitization, safety, inventory and log-sheet procedures.
  • Improved overall staff training and Instituted cross training program in which all F&B staff spent time in every position.
  • Implemented and executed all of the menus, standards of operation, staff training in a brand new outlet.
  • Worked in partnership with James Beard award winning chef Jason Wilson on menu development and staff training.
  • Worked with Hotel management on on-going and monthly/seasonal menu development, staff training and photo shoots.
  • Prepared staff training materials as well as presentation guidelines for four star New American restaurant.
  • Facilitated effective staff trainings, leading to high levels of job proficiency and competency.
  • Maintain SNHD standards Staff training, ordering and payroll

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25. Bistro

average Demand
Here's how Bistro is used in Chef De Cuisine jobs:
  • Designed all Seasonal French influence formal dinning menus with four-diamond rating and a classical bistro menu downstairs.
  • Recruited to open a French concept Bistro in boutique hotel with seating capacity of 115.
  • Managed the staff to insure the consistency and quality of this Chicago style bistro.
  • Manage kitchen serving 112 seats Waters Bistro in 4-star 4-diamond Preferred Boutique hotel.
  • Served as the Chef de Cuisine and Head Waiter for this upscale bistro.
  • Oversee 50 seats of family owned bistro with an authentic Japanese ambiance.
  • Created Bistro style menu that changed daily.
  • Created daily menu of classic bistro fare.
  • Prepared meals at a 50 seat French Bistro that was named the best French Top 25 Jacksonville Magazine.
  • Opened this contemporary American Bistro as Sous Chef with James Beard Award nominated chef Bart Hosmer.
  • Opened a Napa Style bistro with a strong focus on local and organic produce.
  • Redesigned restaurant menu towards a "Bistro Style" concept.

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26. FOH

average Demand
Here's how FOH is used in Chef De Cuisine jobs:
  • Worked daily with FOH management team to ensure a smooth daily operation of restaurant that included weekly catered and contracted events.
  • Created all guidelines for operating the kitchen and some daily procedures for the FOH as well.
  • Managed inventory analysis system for alcohol, disposables and all FOH products and supplies.
  • Direct supervision of 8 cooks and given instruction to partly oversee FOH responsibilities.
  • Educate FOH staff on menu changes and participate in line up/shift meeting.
  • Assisted with FOH Operations in cooperation with Food and Beverage Director.
  • Placed all orders for the restaurant, including FOH supplies.
  • Conduct Daily class of menu changes for FOH.
  • Assist in training a completely new FOH staff.
  • Supervised various in house FOH operations.
  • Provided menu training for FOH.

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27. AAA

average Demand
Here's how AAA is used in Chef De Cuisine jobs:
  • Received AAA 4 diamond rating, Best Hotel Dining Award-City Search editorial & audience award.
  • Ranked with AAA Four Diamond and the DiRona Dining Award each year of my tenure.
  • Passed inspections by AAA & Forbes to earn our elite ranking for 2009.
  • Earned AAA Three Diamond Award and increased Revenue by 15%.
  • Awarded and maintained Mobile travel 4 star award and maintained AAA 4 diamond award.
  • Assisted in maintaining the Mobil Five Star and AAA Five Diamond ratings.

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28. CAF

average Demand
Here's how CAF is used in Chef De Cuisine jobs:
  • Developed and managed waste management system for Studio Cafe in support of Corporate Green and sustainability initiatives.
  • Oversee daily activities of 30 cooks and 3 sous chefs for high volume cafe serving over 2,000 covers per day.
  • Opened the seasonal farm-to-table deli with Continental style salads, foods & delicacies as well as the cafe menu.
  • Catered private events, weddings, prepared foods for local cafes & businesses.
  • Organized cafeteria staff in accordance with station coverage and production needs.
  • Provided ongoing training and support for employees in multiple caf s, issued promotions as well as corrections for our cooks.
  • Facilitated the conversion of 150-seat poolside cafe to casual creative dining Created several menus to accommodate special guest
  • Rock Fever Caf -Relief chef for 60-seat restaurant specializing in eclectic Caribbean & American cuisine.
  • Managed in providing meals at the staff cafeteria (for 600 pax hotel associates.)
  • Assisted in Google Culinary Externship program training culinary interns in my cafe
  • Developed presentation and garnishment for Catering and Caf plating.
  • Excelled at cost control due to diversified sales approach; wholesale, catering, caf and bakery departments
  • Oversee production and daily menu execution for Coyote Caf , the dining facility for over 650 employees.
  • Managed multiple outlets: dining room, caf , lounge, room service and banquet event spaces.
  • Worked here full-time while owning Frank's Deli and Caf .
  • Hired to help reinvent culinary program in Sid's Caf .
  • Created daily specials and soups for the Impromptu Caf .
  • Appeared on Travel Caf TV cooking show, The Donnie and Marie Show, and Hard Copy TV show.
  • Moved to then run the Marquee Caf .
  • Assisted the Caf Director with all areas of food production and management Created new menu items with emphasis on locally grown influences

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29. Food Safety

low Demand
Here's how Food Safety is used in Chef De Cuisine jobs:
  • Participate in developing club regulations for a smooth operations and food safety.
  • Served as a Chef d Cuisine for novice temporary workers from the local area on food safety practices.
  • Participated in developing and implementing policies and procedures for food safety, storage, and quality control.
  • Implemented systems on ordering, storage of products, food safety, and methods of production.
  • Create menu design and ensure 100% food safety procedures are followed.
  • Open restaurant and trained staff food safety, knife skills and cooking.
  • Created and maintained food safety and kitchen operation plans.
  • Improved and maintained the highest sanitary and food safety standards by the state of Florida.
  • staff is more confident on food safety.
  • Led the Marriott food safety program and took the scores from a 87% to 96%.

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30. High Quality

low Demand
Here's how High Quality is used in Chef De Cuisine jobs:
  • Negotiated vendor and supplier contract pricing for high quality ingredients and maintained proper inventory.
  • Maintained high quality standards, employee management, ordering/inventory, menu development, cost control
  • Spearheaded new vendor contract negotiations to ensure profitability while procuring high quality products.
  • Drive high quality, high production flow, excellent sanitation, consistent presentation and delicious fresh cooked meals.
  • Assist in supervising all kitchen areas to ensure a consistent, high quality product is produced.
  • Maintained budget or below budget food and beverage cost while maintaining a high quality product.
  • Coordinate the maintenance and development methods for high quality preparation of food and drink.
  • Provide a high quality product with a creative presentation to all club members.
  • Executed high quality food in a fast, hectic paced environment.
  • Maintained Disney's High Quality and Demanding Seven Service Guidelines.
  • Prepare and Execute high quality meals, sit-down and/or buffet.
  • Inventory ordering and control for high quality proteins and produce.
  • Ensured all guests enjoyed a high quality consistence experience.
  • Managed kitchen staff and ensured consistent high quality cuisine.
  • Trained staff to meet our high quality standard guidelines.
  • Maintained high quality and standards set forth by hotel.
  • Developed purveyor relationships to ensure a high quality and seasonal product.

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31. Guest Satisfaction

low Demand
Here's how Guest Satisfaction is used in Chef De Cuisine jobs:
  • Chaired several internal quality committees at the resort directly relating to overall guest satisfaction.
  • Assumed accountability for guest satisfaction and resolved guest concerns swiftly and efficiently.
  • Monitored overall guest satisfaction and adjusted as necessary.
  • Monitored guest, partner and internal feedback and initiated corrective action as required ensuring the highest level of guest satisfaction.
  • Expedited lunch and dinner to ensure 100% food quality and ensure guest satisfaction.
  • Establish a high level of excellence in quality of food and guest satisfaction.
  • Change menu format seasonally with quality and guest satisfaction at the forefront.
  • Collaborated with FOH to ensure guest satisfaction.
  • Monitored and checked the guest satisfaction.
  • Collaborated with all departments to ensure highest Guest Satisfaction levels.
  • Developed and adjusted a la carte, buffets and promotion menus monthly to achieve total guest satisfaction.
  • Incorporate both local and other ethnic dishes to provide variety and guest satisfaction.
  • Supervised ala carte service to ensure quality standards and guest satisfaction.

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32. Quality Standards

low Demand
Here's how Quality Standards is used in Chef De Cuisine jobs:
  • Ensured food quality standards through innovative programs resulting in increased customer satisfaction and greater profits.
  • Formulated cutting-edge dining concepts and experiences meeting tight quality standards.
  • Spot Checking food requisitions for the various cooking stations Performing random food tasting to ensure quality standards were met.
  • Maintain strict quality standards and sanitary conditions and promote food safety.
  • Manage inventory and receive goods to assure quality standards.
  • Engineered al la carte menus, and tasting menus on a weekly basis while upholding the highest of quality standards.
  • Implemented new systems and quality standards Responsible for menu planning and all levels of management for the fine dining restaurant.
  • Maintain established quality standards Under the Directions of Executive Chef Mark Tsutsiyama and Executive Sous Chef Pierre Bellon

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33. VIP

low Demand
Here's how VIP is used in Chef De Cuisine jobs:
  • Service for VIP clientele by being both professional and discreet all the while providing seamless hospitality.
  • Organized and executed VIP buy outs, receptions, and special lunches.
  • Execute banquet events for all VIP and other NASA sponsored functions.
  • Implement and execute wine / beer dinners for VIP members.
  • Assisted Catering department with VIP functions and conventions.
  • Design and produce specialized amenities for VIP guests.
  • Prepared special food for events and VIP tables.
  • Promoted exclusive events for VIP customers and guests.
  • Assist Banquets with all VIP events.
  • Participated in VIP chef tables.
  • Planned weekly staffing schedules and monitored payroll Worked closely with banquets for VIP events.
  • Help in banquet food production.. Help the Food and beverages director with any tasting or VIP request..
  • Leaded plated and VIP events.

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34. Monthly Inventory

low Demand
Here's how Monthly Inventory is used in Chef De Cuisine jobs:
  • Completed all ordering and implemented monthly inventory counts.
  • Maintained daily protein inventory and monthly inventory.
  • Assisted with daily ordering, administrative and cost control functions, monthly inventory and corporate reporting compliance.
  • Maintained monthly inventory of product, payroll, accounts receivable, and accounts payable.
  • Performed monthly inventory and purchased food through store room clerk.
  • Organized & reported monthly inventory and P+L statements.
  • Overhauled the monthly inventory program.
  • Conducted monthly inventory to ensure proper turn rates and appropriate f&b storage.

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35. Michelin

low Demand
Here's how Michelin is used in Chef De Cuisine jobs:
  • Managed BOH operations for this Michelin recommended restaurant in silicon valley
  • Earned a 3 star rating from the New York Times and a 2 star ranking from Michelin Guide.
  • Worked hand in hand with acclaimed Chef Graham Elliot in his two Michelin starred restaurant.
  • Received several Michelin inspections towards the end of my tenure.
  • Worked and menu execution with 5 different Michelin Stars Chefs
  • Trained with three-star Michelin Chefs.
  • Produced consistent high quality pub food, among the best in Chicago * Awarded Michelin Bib Gourmand 2011-2014
  • Worked directly under 2 Michelin Star Celebrity Chef.
  • Collaborted with owners to execute multiple concept menus including cooking school, museum, and casual dining 2 Michelin Stars.
  • Received one star from Michelin Guide Los Angeles 2008.

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36. Cooking Classes

low Demand
Here's how Cooking Classes is used in Chef De Cuisine jobs:
  • Provided catering for dinner parties, weddings and special functions for a diverse clientele while teaching private cooking classes.
  • Provided new ways for members to enjoy the facilities through various cooking classes, and golf tournaments.
  • Implemented a series of monthly cooking classes ranging from sushi to Spanish tapas.
  • Provide instruction during our cooking classes and team building events.
  • Instructed cooking classes and performed cooking demonstrations.
  • Organized cooking classes for guests.
  • Instruct in-house cooking classes and competitions, prepare for onsite media visits and PR promotions.
  • Presented cooking classes for Bloomingdales and Le Cordon Bleu in New York City.

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37. Kitchen Equipment

low Demand
Here's how Kitchen Equipment is used in Chef De Cuisine jobs:
  • Maintained and repaired kitchen equipment.
  • Master all kitchen equipment operation, as well as all aspects of restaurant industry safe operating practices.
  • Worked with owners on functions planning, and was in charge of maintaining all kitchen equipment.
  • Maintain safety and sanitation standards as well as maintenance and repairs of all kitchen equipment.
  • Oversee operation of big variety of kitchen equipment and coordination of trouble shooting on equipment.
  • Accounted for and assisted in procurement of the facility's kitchen equipment.
  • Participated in the testing and purchase of all major kitchen equipment.
  • Maintain kitchen equipment; ensure proper usage, cleaning and storage.
  • Use all work stations and kitchen equipment necessary to complete meals.
  • Designed, ordered and installed all required kitchen equipment.
  • Maintained kitchen equipment and health standards.
  • Costed out menus, controlled inventories Correctly and safely operated all kitchen equipment in accordance with set guidelines.
  • Purchased food and beverage, tableware, small ware and kitchen equipment.

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38. Annual Sales

low Demand
Here's how Annual Sales is used in Chef De Cuisine jobs:
  • Worked in an internationally renowned facility in the Sarasota area, with 6 restaurants producing $3 million in annual sales.
  • Designed, constructed, opened and operated a profitable neighborhood restaurant with annual sales of $427,000 with 13 employees.
  • Managed four high volume American diners for corporation of four high volume American diners and bakery listing $18M annual sales.
  • Direct sales and profitability of full service restaurant and generating up to $622,000.00 annual sales.
  • Developed signature recipes, including daily specialty soups with annual sales of over one million year.
  • Managed a staff of 20 with annual sales of just under$1,000,000.00

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39. Sanitation Standards

low Demand
Here's how Sanitation Standards is used in Chef De Cuisine jobs:
  • Maintained highest food quality and sanitation standards to promote a safe and clean kitchen environment.
  • Maintained and controlled sanitation standards in all work areas of the kitchen.
  • Ensured a clean safe environment by exceeding safety and sanitation standards.
  • Maintain sanitation standards in accordance with the California Retail Food Code.
  • 6/2004*Managed 200 person fundraiser banquet*Managed payroll for the crew members*Developed and implemented sanitation standards for back of house*Created and prepared delectable menu
  • Led activities to ensure high levels of productivity by efficiently opening and closing kitchen, expediting food and maintaining sanitation standards.

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40. Portion Control

low Demand
Here's how Portion Control is used in Chef De Cuisine jobs:
  • Innovated new procedures for expediting, plating, garnishing, portion control and meal time execution.
  • Honor recipe standards and portion control to prevent food waste and control cost.
  • Defined and implemented standard processes for plating and portion control.
  • Established programs for portion control and food waste reduction.
  • Obtained knowledge on portion control.
  • Provided innovative menu development by standardizing recipes and establishing portion control.

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41. Weekly Specials

low Demand
Here's how Weekly Specials is used in Chef De Cuisine jobs:
  • Completed weekly specials demonstrating different techniques using products indigenous to the Caribbean for two restaurant locations.
  • Worked collaboratively with executive chef on new seasonal menu options and weekly specials.
  • Managed day to day operations, budgeting, scheduling of staff and development of weekly specials.
  • Developed unique weekly specials, from concept to execution, utilizing seasonal and local ingredients.
  • Developed new seasonal items for menu as well as weekly specials.
  • Design weekly specials with compatibility of wines to drive sales.
  • Suggested new menu ideas, and weekly specials.
  • Involved in creating daily and weekly specials.
  • Created and implemented weekly specials.
  • Prepared special daily and weekly specials working with local organic farmers
  • Plan daily and weekly specials menus according to seasonal availability Worked lunch and dinner service, on all stations.
  • Supervised P.M. dining Responsible for special event menus and weekly specials Trained and supervised staff of 35 employees

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42. Zagat

low Demand
Here's how Zagat is used in Chef De Cuisine jobs:
  • Impacted the restaurant's food ratings in various publications: - Increased the food score in Zagat for 2012 & 2011.
  • Named in top 50 most popular restaurants in 2011 & 2012 by Zagat.
  • Named as the fifth most popular barbecue restaurant in 2012 by Zagat.
  • Achieved a Zagat score of 26 for food during my tenure.
  • Voted San Diego s highest-rated restaurant by the Zagat Survey.
  • Wine Spectator award of excellence Zagat rated
  • Award of Distinction-Zagat 2001 America's Top Tables-Gourmet Magazine Best of Burbs, North, 2004- Atlanta Magazine
  • Rated Top 5 Restaurants in Las Vegas, NV by Zagat
  • Style: Contemporary American Rating: Zagat top 10 NYC American Dining 2015-2016 Website: www.kg-ny.com

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43. Private Parties

low Demand
Here's how Private Parties is used in Chef De Cuisine jobs:
  • Coordinate functions with The Catering and Conventions Services Department and our outlets for golf groups and private parties.
  • Managed kitchen operations and personnel for lunch and dinner service plus private parties.
  • Manage banquet kitchen, weddings, large banquet groups, private parties.
  • Helped organize, plan and prepare private parties for many celebrities
  • Promote and direct private parties and events on- and off premises
  • Developed elaborate menus for private parties and banquets.
  • Catered private parties, from small to large groups on restaurant premises.Produced tasting menus for patrons of the restaurant.

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44. Local Ingredients

low Demand
Here's how Local Ingredients is used in Chef De Cuisine jobs:
  • Incorporated local ingredients to showcase traditional flavors in unique dishes.
  • Developed seasonal menus, leveraging fresh and local ingredients.
  • Work with Executive Chef in dessert menu planning and execution, working with as many fresh and local ingredients as possible.
  • Fostered working relationships with local farmers and fisherman to obtain and utilize the freshest local ingredients for menu options.
  • Changed menu seasonally to reflect current and future culinary trends, using local ingredients and building exceptional flavor profiles.
  • Redesigned seasonal lunch & dinner menus to take advantage of fresh local ingredients.
  • Procure the finest local ingredients, for both immediate use and preservation.
  • Created seasonal menus with dishes based on local ingredients and products.

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45. High Standards

low Demand
Here's how High Standards is used in Chef De Cuisine jobs:
  • Established high standards relating to menu exploration, food ordering and production presentation.
  • Maintained high standards in food quality and cleanliness, serving upwards of 1,200 guests weekly.
  • Maintained high standards in food quality and food safety.
  • Key Achievements: Oversaw a department with a staff of 60 union represented employees, achieving high standards of quality service.
  • Helped develop and follow through with high standards set by Chef David Falk and Chef Jeremy Lieb.
  • Delivered excellent customer service through consistent sanitary food processes and maintaining high standards of food quality.

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46. Local Farms

low Demand
Here's how Local Farms is used in Chef De Cuisine jobs:
  • Incorporate original ingredients from local farms into my menu design
  • Work closely with local farms to source the finest and freshest ingredients possible for a high end and demanding clientele.
  • Relied heavily on local farms to accomplish these changes; Local farms also played large roles in weekly tasting menus.
  • Implemented new ordering procedures by researching new vendors and local farms for best quality product and price.
  • Operated a full scratch kitchen, while developing relationships with local farms and purveyors.
  • Work with local farms and ranches to procure the freshest ingredients possible.
  • Designed seasonal menus featuring ingredients sourced from local farms and waters.
  • Sourced sustainable cost efficient products from local farms and purveyors.
  • Set relations with local farms and dairies.

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47. Day-To-Day Operations

low Demand
Here's how Day-To-Day Operations is used in Chef De Cuisine jobs:
  • Run day-to-day operations of kitchen Maintained high food quality and presentation.
  • Inventoried supplies Purchased food and other items Ran day-to-day operations
  • Oversee the day-to-day operations of several restaurant including 20M+ banquet department within the Greenbrier resort.
  • Supervised day-to-day operations for multiple retail and catering operations in the Boston//Metro region.
  • Managed day-to-day operations of both kitchens.
  • Managed day-to-day operations of the commissary.

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48. Dry Goods

low Demand
Here's how Dry Goods is used in Chef De Cuisine jobs:
  • Manage inventory levels of fresh and dry goods, including developing relationships with specialty suppliers and local farmers.
  • Executed everyday operation of the restaurant such as ordering daily produce, fish, and dry goods.
  • Maintain par levels and organization of all food stocks, including dry goods, refrigerated and frozen.
  • Managed and Controlled all ordering specs for all food products and dry goods
  • Ordered and received dry goods, meats, produce and dairy.
  • Handled inventory and ordering of proteins, vegetables, dairy, and dry goods while successfully maintaining proper food costs.

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20 Most Common Skill for a Chef De Cuisine

Menu Development30.9%
Kitchen Areas15.1%
Food Preparation8.6%
Food Cost7.2%
Banquet Facility6%
Dinner Service4.9%
Labor Costs3.6%
Restaurant Operations3.1%

Typical Skill-Sets Required For A Chef De Cuisine

RankSkillPercentage of ResumesPercentage
1
1
Menu Development
Menu Development
27%
27%
2
2
Kitchen Areas
Kitchen Areas
13.1%
13.1%
3
3
Food Preparation
Food Preparation
7.5%
7.5%
4
4
Food Cost
Food Cost
6.3%
6.3%
5
5
Banquet Facility
Banquet Facility
5.2%
5.2%
6
6
Dinner Service
Dinner Service
4.2%
4.2%
7
7
Labor Costs
Labor Costs
3.1%
3.1%
8
8
Restaurant Operations
Restaurant Operations
2.7%
2.7%
9
9
Menu Items
Menu Items
2.4%
2.4%
10
10
Sous
Sous
2.3%
2.3%
11
11
Recipe Development
Recipe Development
2.3%
2.3%
12
12
Daily Specials
Daily Specials
2.2%
2.2%
13
13
Special Events
Special Events
1.5%
1.5%
14
14
Daily Operations
Daily Operations
1.4%
1.4%
15
15
BOH
BOH
1.3%
1.3%
16
16
High Volume
High Volume
1.2%
1.2%
17
17
Culinary Operations
Culinary Operations
1%
1%
18
18
Customer Service
Customer Service
0.9%
0.9%
19
19
Room Service
Room Service
0.8%
0.8%
20
20
Staff Members
Staff Members
0.8%
0.8%
21
21
Inventory Control
Inventory Control
0.8%
0.8%
22
22
Line Cooks
Line Cooks
0.7%
0.7%
23
23
Haccp
Haccp
0.7%
0.7%
24
24
Staff Training
Staff Training
0.7%
0.7%
25
25
Bistro
Bistro
0.7%
0.7%
26
26
FOH
FOH
0.6%
0.6%
27
27
AAA
AAA
0.6%
0.6%
28
28
CAF
CAF
0.6%
0.6%
29
29
Food Safety
Food Safety
0.6%
0.6%
30
30
High Quality
High Quality
0.6%
0.6%
31
31
Guest Satisfaction
Guest Satisfaction
0.5%
0.5%
32
32
Quality Standards
Quality Standards
0.5%
0.5%
33
33
VIP
VIP
0.5%
0.5%
34
34
Monthly Inventory
Monthly Inventory
0.5%
0.5%
35
35
Michelin
Michelin
0.4%
0.4%
36
36
Cooking Classes
Cooking Classes
0.4%
0.4%
37
37
Kitchen Equipment
Kitchen Equipment
0.3%
0.3%
38
38
Annual Sales
Annual Sales
0.3%
0.3%
39
39
Sanitation Standards
Sanitation Standards
0.3%
0.3%
40
40
Portion Control
Portion Control
0.3%
0.3%
41
41
Weekly Specials
Weekly Specials
0.3%
0.3%
42
42
Zagat
Zagat
0.3%
0.3%
43
43
Private Parties
Private Parties
0.3%
0.3%
44
44
Local Ingredients
Local Ingredients
0.3%
0.3%
45
45
High Standards
High Standards
0.3%
0.3%
46
46
Local Farms
Local Farms
0.3%
0.3%
47
47
Day-To-Day Operations
Day-To-Day Operations
0.3%
0.3%
48
48
Dry Goods
Dry Goods
0.2%
0.2%

24,252 Chef De Cuisine Jobs

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