Top Chef Skills

Below we've compiled a list of the most important skills for a Chef. We ranked the top skills based on the percentage of Chef resumes they appeared on. For example, 23.3% of Chef resumes contained Food Preparation as a skill. Let's find out what skills a Chef actually needs in order to be successful in the workplace.

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

1. Food Preparation

high Demand
Here's how Food Preparation is used in Chef jobs:
  • Managed all aspects of kitchen, including menu planning, scheduling, staff supervision, administrative responsibilities and food preparation
  • Attend staff meetings and understand organizational policies regarding food preparation, service, personal hygiene, professionalism and safety.
  • Inventory management along with oversight of kitchen staff and overall food preparation.
  • Supervised or coordinated activities of cooks and workers engaged in food preparation.
  • Supervised and coordinate activities of restaurant employees engaged in food preparation.
  • Planned, coordinated and executed kitchen operations and oversaw food preparations.
  • Maintain proper food preparation standards, and exceptional customer related service.
  • Coordinate food preparation and presentation based on restaurant atmosphere and guidelines.
  • Followed and maintained SkyChef guidelines for food preparations for airline passengers.
  • Supervised and coordinated activities of cooks and other food preparation workers.
  • Participated in menu planning and food preparation for catered events.
  • Follow and maintain nutritional/sanitary guides with regard to food preparation.
  • Managed food inventory, managed food preparation and serving equipment.
  • Trained new personnel on appropriate food preparation and presentation techniques.
  • Followed all cooking operation procedures and standards for food preparation.
  • Skilled to use standard food preparation utensils and kitchen equipment
  • Managed the daily food preparation for approximately 500 customers.
  • Executed top quality food preparation exceeding guest expectations.
  • Developed food preparation and kitchen management skills.
  • Participated with food preparation for evening services.

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2. Kitchen Areas

high Demand
Here's how Kitchen Areas is used in Chef jobs:
  • Supervised regular maintenance and cleaning of grills and other kitchen areas
  • Ensured that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
  • Maintained bar and kitchen areas to Maryland Department of Health standards (passed all inspections).
  • Assisted the Executive Chef Followed food prep plans Ensured the service and kitchen areas were clean
  • Established and maintained a regular cleaning and maintenance schedule for all kitchen areas and equipment.
  • Worked in all kitchen areas; specialized in cold cuts and fried foods.
  • Cleaned and organized eating, service, and kitchen areas.
  • Maintain upkeep and sanitation of kitchen areas and equipment.
  • Worked all different stations withing the kitchen areas.

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3. Customer Service

high Demand
Here's how Customer Service is used in Chef jobs:
  • Gained valuable customer service skills, improved capacity to work efficiently in high-stress environments.
  • Delivered superior customer service to cast members, maintaining the welcoming environment Disney promotes.
  • Help customers using exceptional customer service skills and complete transactions using cash register.
  • Demonstrate commitment to providing excellent customer service to both internal and external customers.
  • Utilize excellent customer service and professionalism when relating to residents and staff.
  • Offered exceptional customer service to differentiate and promote the company specialties.
  • Helped to promote excellent guest satisfaction by providing outstanding customer service.
  • Provided customer service, and communicated directly with customers and vendors.
  • Provided excellent customer service, assisted customers with meal selections.
  • Developed relationships with customers and comprehensive background in customer service.
  • Ensured proper logistics of product and delivered excellent customer service.
  • Delivered exceptional customer service through daily face-to-face interactions with customers.
  • Ensured quality customer service as well as customer satisfaction.
  • Provided excellent customer service and maintained a clean environment.
  • Provided exceptional customer service in a fast paced environment.
  • Greeted customers and recognized for providing excellent customer service.
  • Provided exceptional customer service in a fast-paced restaurant atmosphere.
  • Provided excellent customer service using a customer centered approach.
  • Guarantee excellent food presentation and customer service.
  • Visited tables and assured excellent customer service.

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4. Dinner Service

high Demand
Here's how Dinner Service is used in Chef jobs:
  • Developed delicious profitable recipe specification for lunch and dinner services.
  • Provided quality food preparation for dinner service.
  • Coordinated expo line during dinner service
  • Lead pantry cook in charge of inventory of the station, prepared salads, and desserts during lunch and dinner service.
  • Catered lunch/dinner services for groups of 4 - 50 clients, such as schools and churches; included specialty baking items.
  • Worked in cold kitchen preparing box lunches, salads for large banquets and prepared all the hot vegetables for dinner service.
  • Worked with a small crew to prep prior to dinner and ensure the guests' utmost expectations during dinner service.
  • Provided formal dinner service at the PAC center, akin to a formal sit-down restaurant, prior to performances there.
  • Trained in various line positions for both lunch and dinner service at an exclusive Southeast Asian restaurant under Chef Stanley Wong
  • Prepared afternoon snack / dinner service for 30-50 students daily* Planned menus that followed CACFP (state food program) guidelines
  • Assisted executive chef with menu planning, daily preparation with lunch, dinner services as well as catering events.
  • Filled several positions for multiple services at multiple locations, including Breakfast, Lunch, and dinner services.
  • Supervised kitchen staff of up to 12 cooks for lunch service, dinner service, banquets, weddings.
  • Created professional kitchen environment for daily dinner services, overall achieved budget forecast and food and production costs.
  • Prepared and served food for daily breakfast, lunch, and dinner services for 50 to 80 residents.
  • Planned menus; purchased ingredients; introduced new menu items and performed all prep work for dinner service.
  • Supervised and participated in the dinner service at this high volume and high quality Italian American restaurant.
  • Prepared foods, stocks and sauces in the morning, cooked on the line for dinner service.
  • Set up grill line for fast delivery of fine food, prepared and set line for dinner service
  • Helped create the menu and trained a kitchen of ten to server lunch and dinner service.

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6. Food Cost

high Demand
Here's how Food Cost is used in Chef jobs:
  • Provided hospitality services, food cost budgetary requirements, and managed food service professionals.
  • Organized and updated inventory and streamlined ordering resulting in consistent food cost.
  • Demonstrated continuous commitment to reducing food cost by following company standards.
  • Controlled inventory including ordering and regulating food cost.
  • Implemented inventory and food cost control
  • Cut food cost from 52% to a consistent 37% by better utilizing available labor to prep product in house.
  • Ensured quality food prep and control, training of employees, creating new menu items, and implementing food cost reduction tactics
  • Collaborated with Executive//Sous Chef and Food & Beverage Director on food costs, seasonal menu items, menu specials, etc.
  • Help in lowering food cost labor and maintaining company budget as a proud 2 year Ward winning store within those areas.
  • Operated Club consistently below food cost budget while providing Members with added value activities such as social mixers and special events.
  • Control food cost by assisting in the training of kitchen staff on the proper methods of food preparation and handling.
  • Managed food procurement and production for restaurant with yearly revenue over $1 million, maintaining 18% food costs.
  • Monitored food costs, ordering, and supplier payments while striving to increase quality of food and drive costs down.
  • Assisted Executed Chef with maintaining a monthly budgeted food cost and overall food cost and 9% overall labor cost.
  • Maintained labor costs (including management) at 18% and food costs at 26% with zero waste.
  • Planned menus, controlled food costs, oversaw quality and production of entire kitchen and supervised entire kitchen staff.
  • Control food costs by maintaining product storage requirements, daily worksheets, standardized recipes, and waste control procedures.
  • Lower Food Cost From 30% to 25% on all stores due to very good system on portion control
  • Implemented strict security measures to eliminate theft and reduce waste resulting in a 15% reduction in food costs.
  • Handled all daily duties to include purchasing, labor cost, food cost, scheduling, and menu development

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8. Chefs

high Demand
Here's how Chefs is used in Chef jobs:
  • Adapted professional cooking methods for household environments, modifying recipes for recreational chefs and supermarket shoppers.
  • Managed a kitchen of military personal and Japanese civilian chefs.
  • Managed non-lead sushi chefs and coordinated serving times
  • Executed Executive chefs requests when working independently.
  • Trained under certified professional chefs.
  • Work with, direct and motivate chefs and kitchen staff to maintain the highest levels of food quality standards and presentations.
  • Provided specialized culinary help to all the chefs/cooks within the golf club food venues during dinners, special functions and tournaments.
  • Train new chefs and floor staff on guest service expectations, safety procedures, proper food handling, and restaurant protocols.
  • Lead junior chefs and other kitchen staff in the restaurant in preparing a variety of gourmet dishes for our distinguished customers.
  • Provided support, training, and guidance for new chefs entering the company and opening a brand new Bahama Breeze.
  • Job responsibilities-was one of the executive chefs, prepped kitchen, designed specials, designed drinks and other kitchen duties.
  • Worked directly with executive chefs in reference to food quality, ticket times, and sanitation while preparing exquisite dishes.
  • Assisted Chefs in assembling of courses, distribution of dishes as well as creating dishes for celebrity guests before shows.
  • Prepared and transported foodstuffs to chefs at the 2012 US Open Tennis Tournament, almost 100,000 total customers daily.
  • Assisted chefs and other food preparation personnel on a daily basis in preparing innovative dishes that met high acclaim.
  • Meet weekly with unit chefs to address needs and concerns as well as providing produce and fish order guides.
  • Worked with and as executive chefs and other personnel to plan menus that are flavorful and popular with customers.
  • Washed dishes quickly, assisted chefs, picked prepped food and ingredients for chefs, and plated desserts.
  • Last but not least I am a team player and I enjoy helping my fellow chefs to success.
  • Educated my sous-chefs, and kitchen staff regarding standard hygiene and quality policies and ensure these are implemented.

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9. Cuisine

high Demand
Here's how Cuisine is used in Chef jobs:
  • Utilized my knowledge of various cuisines and fundamental culinary standards to accommodate patients, caregivers and hospital employees.
  • Managed inside outside functions to integrate operations, quality cuisine selections, and organizational objectives.
  • Contributed to re-launching a newly renovated restaurant featuring a new menu consisting of modern cuisine.
  • Start up restaurant that bought only local organic ingredients specializing in Neapolitan Cuisine.
  • Cook for 700 international circus performers and staff buffet style international cuisine
  • Prepared and presented international cuisine within a high volume retail environment.
  • Prepared diversified menus of Ethnic Cuisine with related visual presentations.
  • Participated in decision making pertaining to service and cuisine.
  • Prepare Japanese Cuisine in entertaining fashion in front of customers
  • Contributed to opening of new pan-American cuisine bistro.
  • Provided international cuisines for highly regarded guests.
  • Prepared cuisine with dietary restrictions.
  • Prepared classical French cuisine and continental
  • Refined global Latin American Cuisine.
  • Served Traditional and Continental cuisine.
  • Rotated between saute, grill, ovens, expo, and appetizer stations in small scratch kitchen emphasizing New American cuisine.
  • Prepare large scale buffets of multiple styles of cuisine while providing visually appealing meals with great flavor (100-300 people).
  • Managed 45 people and oversaw production of high-volume establishment for $4 million family style restaurant specializing in Pan Asian cuisine.
  • Managed 15 people and oversaw production of high-volume establishment for this $16 million upscale restaurant specializing in French cuisine.
  • Operated farm to table concept, specializing in local cuisine, as well as managed three smaller restaurants on property.

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10. Daily Specials

high Demand
Here's how Daily Specials is used in Chef jobs:
  • Build and Maintain consumer base-Prepare food daily-Schedule-Run daily specials-Ordering-Catering
  • Full management of kitchen and staff*Choosing daily specials*Ordering supplies*Food and staff cost analysis*Weekly inventory*Weekly schedules
  • Created daily specials for upscale restaurant; established regular clientele following.
  • Assisted executive chef with daily specials and seasonal menu planning
  • Created daily specials and solely maintained food inventory.
  • Created daily specials based upon local ingredients and cuisine
  • Supervised menu changes and innovative daily specials.
  • Determined and prepared daily specials.
  • Present menus to guest and answer questions about menu items, making recommendations upon request and Inform customers of daily specials.
  • Cook and night supervisor, responsible for training staff, creation of daily specials, and prep for next day food service
  • Created and executed daily specials, maintaining food costs, scheduling, line coordination, and inventory for local restaurant market.
  • Managed daily kitchen operations, created seasonal menus and daily specials for breakfast, lunch and dinner for this continental restaurant.
  • Opened London location; developed menus and daily specials for upscale relaxed fine dining restaurant featuring European products, e.g.
  • Managed approximately 12 employees and trained staff on meal preparations, plate presentation, daily specials, and safety procedures.
  • Controlled all aspects of a restaurant; ordering, scheduling, menus, daily specials, inventory and private catering.
  • Created and executed daily specials for brunch, lunch, dinner as well as desserts at this classic French bistro.
  • Create daily specials, Train new staff, Inventory, and oversee all banquets, help write new menus quarterly
  • Created the menu and daily specials of Turkish lamb, chicken, beef, and seafood vegetable delicacies.
  • Promoted and trained by the owner to prep, organize, and cook menu dishes and daily specials.
  • Create rotating seasonal menus, daily specials, train staff, labor and food costs, purchasing.

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11. Sous

high Demand
Here's how Sous is used in Chef jobs:
  • Communicate with Sous Chef and Executive chef regarding menu preparations and inventory.
  • Supervised Two Sous-chef and fifteen cooks and over saw production of high-volume establishment for this upscale restaurant specializing in Infusion Cuisine.
  • Performed as Chef Trainer and Sous Chef on opening team at top rated hotel producing annual sales of $8 million.
  • Delegated organization of corporate wide menu to sous chef to create meals designed to utilize left overs and resources more effectively.
  • Worked closely with sous chef in order to provide healthy, budget friendly and home-style meals to our hardworking staff.
  • Serve as sous chef an Italian-American restaurant that seats up to 75 guests and is open mainly for lunch.
  • Completed preparation tasks and recipes, as outlined by the Executive Chef and Sous Chef, for catered events.
  • Work as a Team Leader by coordinating with Executive Chefs as well as Sous Chefs on daily Restaurant needs.
  • Assisted the Executive/Sous Chef with overseeing all food storage, preparation, production, and training of new employees.
  • Cooked food by recipe given by Sous ChefMade Pizzas from ScratchLearned the basic use of mixing tools and machinery
  • Worked as Room Chef at the Hilton Steak house also worked as Sous Chef in the Hilton Buffet.
  • Worked Directly with Executive Chef and Sous Chef's in opening large upscale steakhouse in new boutique hotel.
  • Served under Sous-Chef and Executive Chef, assisting in preparation of dishes and expediting of orders when necessary.
  • Prepared food with the chef and sous chef for events, while following safety and sanitation rules.
  • Worked under both the Executive Chef and Sous Chef to advance my understanding of the culinary arts.
  • Assisted the Ex Chef and sous chef in coming up with daily soups and all catered events.
  • Teamed with Executive Chef and Sous Chefs in developing and costing menus for resorts two restaurants.
  • Produce food items under the direction of the Sous Chef(s) and Executive Chef.
  • Relocated to Denver in 1996 as Sous Chef at the Rocky Mountain Diner, Denver, CO
  • Directed back of house operations managing cooks, Sous Chefs, and kitchen maintenance staff.

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12. Special Events

high Demand
Here's how Special Events is used in Chef jobs:
  • Prepared menu selection, organized kitchen, coordinated and supervised volunteer students - Coordinated purchasing and cooking for special events and dinners
  • Worked closely with Food Service Director, communicated directly with University Administrators planning and executing special events.
  • Managed corporate accounts and designed / collaborated special events catering.
  • Supervised special events including timely transport of talent and costumes.
  • Conceptualized menus for banquet facilities for special events.
  • Coordinated and facilitated holiday and special events menus.
  • Created all initial recipes, advised in equipment acquisition, responsible for quality control, daily/weekly prep tasks and special events.
  • Awarded the Employee of the Year in 1988 - Directed Special events and Evening Receptions for the Guests and Managers.
  • Communicate with facility director and assistant on kitchen needs and concerns: special events, staffing, and resident issues.
  • Tasked with organizing and overseeing special events for up to 200 guests; responsible for banquet staff and food presentation.
  • Implement creative menu items while adhering to standards, including daily specials and menus for holiday functions and special events.
  • Catered to high volume food court, special events, and daily to museum staff .6 million dollar volume account.
  • Help create positive customer experiences by preparing food for and actively supporting all special events held within the community.
  • Prepare creative fine dining dishes for business meetings, weddings, tourist venues, and special events as planned.
  • Provide Catering for a large variety of special events including weddings, intimate dinner parties, and outdoor parties.
  • Prepared sauces and entrees on a daily changing menu for general dining room, weddings, and special events.
  • Plan menus for special events, restaurants and deli operations, manage weekly purchasing of food and beverage items.
  • Managed large numbers of temporary kitchen and wait-staff, as well as permanent employees as required during special events.
  • Created and prepared food for breakfast, lunch and special events for students and faculty (500+).
  • Facilitated the preparation and cooking of food entrees for special events and programs held at the Georgia Dome.

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13. Saut

high Demand
Here's how Saut is used in Chef jobs:
  • Helped train and cook for following positions: Saute Chef, Fry Cook, Prep Cook, Salad Prep and expedite.
  • Stuff like making bread, pulling frozen meats, stocking stations whether it was salad stuff or saute station.
  • Adapted to four different areas of the line such as the grill, pantry, saute and fry.
  • Opened kitchen online chef, responsible for all menu sauteed items, served up to 500 guests.
  • Prepared soups, sauces, salads, broiled and sauteed meals; performed cooking demonstrations for customers.
  • Trained staff in classic steak house style saute, broiler, pantry with French and Italian influence.
  • Performed in saute station, sauteing vegetables, pasta, meats, poultry, and fish.
  • Worked all stations ranging from pantry/ desserts, grill, and saute (lead cook).
  • Integrated myself in all aspects of the kitchen including grill, saute and salad stations.
  • Cook on grill, char broiler, saute station, food quality, temperature/flavor control
  • Worked Broiler, Saute, Pantry and Fry stations in high stress situations.
  • Saute Cook, Prep, Grill, Pizza and appetizers, salads and desserts
  • Saute chef duties included preparing and cooking sauces and freshly made pastas.
  • Run saute, broil, fry and salad/appetizer stations.
  • Worked as PM Saute Chef for local Thai Restaurant.
  • Trained new staff on saute and saucier stations.
  • Set up platters, saute and grilling vegetables.
  • Saute, pantry, grill and Fryer experience.
  • Saute Cook Broiler Cook and Pantry Cook
  • Worked a two-man Grill and saute station

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14. High Volume

high Demand
Here's how High Volume is used in Chef jobs:
  • Developed menu and adapted to high volume/stress situations without compromising quality.
  • Performed effectively in high volume food production.
  • Managed entire high volume back-of-the-house operations.
  • Work as outlet chef in high volume coffee shop, banquets, gourmet steak house, production kitchens and employee dining.
  • Supervised banquets, 700 guest nightly luau, spa menu, high volume poolside restaurant and Pacific Rim fine dining restaurant.
  • Prepare and cook for inn with 60 rooms, maintain customer service in a high volume fast paced environment.
  • Worked with the owner and local chefs with high volume catering, as well as fine dining restaurant events.
  • Hired as a professional pizza maker, work on a high volume line making hand tossed pizza from scratch.
  • Worked in a fast paced, high volume setting, preparing meals in a quick and efficient manner.
  • Gained knowledge of high volume catered parties including off site organization, shipping, production, and execution.
  • Complete oversight of catering-to-go orders for high volume clientele serving customers ranging from 20 to 500 per order.
  • Supervised staff of receivers, prep cooks, line cooks; expedited high volume orders during peak traffic.
  • Performed all functions of kitchen operation for both breakfast and lunch in this high volume American-style restaurant.
  • Prepared appetizers, entrees and desserts for a high volume restaurant, including pastries for the banquet department
  • Prepare safe, high quality food for a high volume buffet serving approximately 1300 guests for breakfast.
  • Head chef for high volume seasonal seafood restaurant on the Jersey Shore with 1.5MM gross per season.
  • Demonstrated experience in P&L management, staffing, and problem solving for high volume units.
  • Led a team that re-established proper costs and recipe standards in this high volume corporate restaurant.
  • Cashier Managed high volume days as well as worked on the window to maintain smooth operation.
  • Cook high volumes during peak hours, maintaining accuracy and efficiency while adhering to company policy.

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15. Labor Costs

average Demand
Here's how Labor Costs is used in Chef jobs:
  • Directed the implementation of standard operating procedures and introduced process improvements that lowered kitchen food and labor costs.
  • Impacted labor costs through increased productivity by implementing accurate scheduling and corrective training.
  • Maximized total product utilization managed adherence to schedule to control labor costs.
  • Major attention given to food/labor costs and sanitary conditions.
  • Reduced Labor Costs/Overtime and initiated cross-training schedule.
  • Minimized labor costs by eliminating overtime.
  • Helped to improve food and labor costs' in multiple locations that were established by working with the current management.
  • Controlled food and labor costs; addressed staff and guest issues; facilitated marketing efforts; contracted with musical performers.
  • Trained new staff, maintained the target food and labor costs, raised the bar for quality of food.
  • Maintained the food and labor costs for all the kitchen outlets while maximizing quality and presentation of food.
  • Involved with food and labor costs, daily specials, proper food handling, and kitchen sanitation.
  • Created menus, controlled food and labor costs by implementing controls set by hospitality management team.
  • Supervised inventory, responsible for ordering, purchasing, development, labor costs, and scheduling.
  • Worked on the line when needed to keep labor costs down and ensure quality Product.
  • Make every effort to control food and labor costs and maintain a reasonable sanitation grade.
  • Prepared budgets, controlled food and labor costs, and analyzed P&L.
  • Financed, along with partner, entire event to including food and labor costs.
  • Maintained whole staff labor costs at 26% versus industry standard of 30%.
  • Energized efforts to control portions and waste and reduce food and labor costs.
  • Reduced labor costs by +10 percent while maintaining excellent service and profit levels.

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16. Pantry

average Demand
Here's how Pantry is used in Chef jobs:
  • Developed nutritionally dense recipes using minimal equipment and ingredients using excess produce at a food pantry.
  • Lead trainer on grill/pasta/pantry, Ability to monitor and control preparation/production/sanitation on all stations.
  • Performed pantry cooking, grill cooking, special events catering, and menu coasting, purchasing of inventory, and receiving.
  • Apprenticed, station cook in several areas - saucier, pantry, banquets, restaurant supervisor, buffet and display work.
  • Worked as a weekend pantry chef making cold food dishes, including salads, cold appetizers, desserts, and garnishes.
  • Started on pantry, and worked up to Chef de Cuisine, and later opened the second location as Executive Chef.
  • Started as dish washer got advanced to pantry chef mastered that, then learned flat top and grill and mastered that.
  • Managed and Supervised 25-30 Team Members, Trained Cooks, Prep Cooks and Pantry's on Work Stations and Sanitation responsibilities.
  • Assist team members with the Pantry Station and preparation and plating of cold appetizers and entrees in utilizing previous professional experience.
  • Served as Rounds man, working all stations such as grilling, frying, pantry, prepping, and ticketing.
  • Manage the outdoor kitchen* Daytime pantry chef* Conduct action stations for buffets and banquets* Assist with inventory and various kitchen duties
  • Talented pantry chef gained extensive experience with production/preparation for all food stations of banquets & buffet style & service.
  • Worked almost all kitchen stations from Banquets, Pantry, vegetable station in The Backdoor, Butcher, etc.
  • Fill in on any station when needed to include grill, deli, pantry, and banquet.
  • Prepared breakfast and lunch daily while performing pantry cooking, grill cooking, menu coasting and catering.
  • Worked pantry station executing dishes such as salads, emulsified dressings, cold sandwiches and desserts.
  • Worked all stations of the kitchen, including pantry line, hot line, and banquets.
  • Supervised a staff of 18 pantry cooks which prepared small banquets and cold food for the hotel
  • Check the pantry station, dessert station and hot line station, met the health code.
  • Trained Cooks, Pantry, Kitchen Runners and Attendants on Work Stations and Sanitation responsibilities.

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17. Inventory Control

average Demand
Here's how Inventory Control is used in Chef jobs:
  • Inventory control specialist in charge of dining facility finances, ordering/receiving/inventory of rations and other needed supplies.
  • Inventory control, quality control and preparing menu's for various nationalities simultaneously.
  • Controlled daily food preparation and serving, including inventory control and employee management.
  • Participated in inventory control procedures and implementation of health and safety regulations.
  • Provide inventory control, and direct interaction with community residents.
  • Increased sales by implementing inventory controls and marketing creative menus.
  • Implemented new inventory controls to ensure product longevity and
  • Maintained strict inventory control and purchased accordingly.
  • Demonstrated ability to manage Inventory control.
  • Implemented Procurement and Inventory Controls-.
  • Managed and oversaw purchasing, receiving and storage, inventory control, and food/beverage allocation in fast-paced, complex environment.
  • Reduced food and supply costs by 15% a year by waste minimization, loss control and efficient inventory control.
  • Directed food preparation, purchasing, inventory control, scheduling, menu planning, catering and banquets, sanitation.
  • Prepared various types of meals, catered parties and luncheons, inventory control, tended the bar, ordered supplies
  • Inventory control for items needed for all items needed for all menu items offered on the breakfast menu.
  • Managed and developed menus, implements and trains, oversees/purchases food, establishes production levels and inventory controls.
  • Monitored actions of fellow employees to ensure health and safety standards maintained including FIFO and inventory control.
  • Applied standards of safety, progressive cooking, also portion and inventory control to meet mission requirements.
  • Developed 75+ new recipes, oversees P&L, inventory control, purchasing and merchandising responsibilities.
  • Implemented 15-20 inventory control systems; develop new recipes and administer sanitation training throughout the eastern region.

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18. Kitchen Equipment

average Demand
Here's how Kitchen Equipment is used in Chef jobs:
  • Worked closely with management to maintain property safety and consistent preventative maintenance on all kitchen equipment.
  • Conducted nightly inspections of food sanitation and kitchen equipment.
  • Maintained cleanliness and basic maintenance of kitchen equipment.
  • Ensured kitchen equipment is properly maintained and functioning.
  • Performed general kitchen equipment maintenance and repairs.
  • Procured office/kitchen equipment and supplies.
  • General maintenance/cleaning on kitchen equipment.
  • Followed standard recipes for pie fillings, Clean kitchen equipment after use, recorded hot and cold temperatures and stock inventories.
  • Supervised the hiring and training of the kitchen and prep staff as well as the ordering of food and kitchen equipment.
  • Experience with kitchen equipment such as convection/conventional ovens, braise, steamer, open flame grill, deep fryer and broilers.
  • Organized total food operations, purchasing and the placement of kitchen equipment, Developed and implemented menus, recipes and procedures.
  • Have knowledge of operating all kitchen equipment such as stoves, ovens, broilers, slicers, steamers, kettles.
  • Operated all kitchen equipment, cooked and prepared food items such as sandwiches and entrees, done inventory when needed.
  • Check orders in, help with daily inventory, and menu planning with nutritional standards, and inspect kitchen equipment.
  • Managed kitchen operations including pricing, ordering, inventory control, sanitation standards, and maintenance of kitchen equipment.
  • Assisted with daily inventory, ordering, receiving, and storage of ingredients as well as kitchen equipment maintenance.
  • Understand the proper handling and cooking of a wide variety of ingredients and the safe use of kitchen equipment.
  • Staff management, all shipping and receiving of products, all of kitchen equipment, and product quality management.
  • Ensured a clean and sanitary kitchen, and ensured upkeep, repair and maintenance of all kitchen equipment.
  • Conducted routine maintenance and light repair work on kitchen equipment to ensure they meet Board of Health guidelines.

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19. Sanitation Practices

average Demand
Here's how Sanitation Practices is used in Chef jobs:
  • Trained staff on product utilization and safe sanitation practices
  • Learned practices to ensure the integrity of Organic food offerings, including proper organic storage, preparation, and sanitation practices.
  • Demonstrated knowledge of sanitation practices and control measures used in the handling and preparation of food products for human consumption.
  • Prepare and serve a variety of large volume meals for school lunch using proper safety and sanitation practices.
  • Manage, instruct and support proper kitchen safety and sanitation practices through bi-monthly training.
  • Monitored sanitation practices between employees to make sure standards and regulations were being met.
  • Monitor staff members to ensure proper sanitation practices are being followed.
  • Enforced strict sanitation practices in accordance with local health department agencies.
  • Follow all sanitation practices while cooking and preparing foods.
  • Cost control, purchasing and maintain sanitation practices.
  • Ensured safety and sanitation practices in the kitchen.
  • Monitor sanitation practices and follow kitchen safety standards Maintaining relationships with customers through face-to-face meetings, phone calls and emails.
  • Followed sanitation practices to ensure all crew member followed standard regulations.
  • Ordered supplies/monitored sanitation practices to ensure food safety.
  • Monitor sanitation practices and follow kitchen safety standards.Line cook
  • Prepared and cooked meals Followed correct sanitation practices
  • Monitored sanitation practices to ensure compliance.
  • Checked quality of raw and cooked food to unsure standards are met Monitored sanitation practices, ensured standards and regulations compliance.
  • Create menus and prepare all meals for residents Maintain proper sanitation practices for the dining services.
  • Monitor sanitation practices to ensure that standards and regulations are met.

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20. Staff Members

average Demand
Here's how Staff Members is used in Chef jobs:
  • Supervised and maintained sanitation procedures for twenty kitchen staff members.
  • Supervised various other kitchen staff members during various kitchen activities.
  • Manage 7 employee staff members, providing guidance and direction in relation to culinary direction, development and services.
  • Facilitate training to new and existing staff members to develop their competencies and achieve their maximum level of potential.
  • Prepared daily meals in accordance with Illinois Board of Health Regulations for approximately 300 staff members and hospital residents.
  • Processed department scheduling and payroll for up to 25 staff members in the absence of the Food Service Director.
  • Cooked lunch and dinner for 30 staff members and anywhere from 2 to 40 clients depending on the week.
  • Prepared meals for banquets and coordinated back of the house staff members for parties of up to 400 attendees.
  • Trained new and inexperienced staff members as well as maintained and upgraded quality and consistency of all products.
  • Provided assistance to other staff members during periods of staff shortage and rushed situations for overall customer satisfaction.
  • Teamed with human resources to handle the hiring, scheduling, and training for new staff members.
  • Develop and maintain procedures to train staff members and identify and actively assist staff capable of advancement.
  • Operate food services at inpatient drug and alcohol rehabilitation center for 120 clients and staff members.
  • Worked effectively within a team of over 20 staff members, including training of new hires.
  • Worked at numerous Honeywell locations working with as many as 16 staff members and serving approx.
  • Direct supervision of 12 staff members, assuring with the best serve to the residents.
  • Project training and implementation with all staff members on execution of new approved menu items.
  • Assisted new kitchen staff members on company policies, procedures, and assigned daily duties.
  • Handled a kitchen with 20 staff members that catered to 450 customers visiting regularly.
  • Trained and assisted in the supervision of all new and existing production staff members.

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21. Cost Control

average Demand
Here's how Cost Control is used in Chef jobs:
  • Implemented corporately driven menu, recipes and standards developed at Austins Steakhouse, while maintaining cost controls and driving profitability.
  • Line Cooking creating restaurant procedures and policies, menus, ordering, Cost control, catering, hiring and training staff.
  • Created and developed menus and menu pricing, beverage lists and beverage pricing in order to maintain the cost control system.
  • Planned and executed the menu for a sixty seat bistro -Accountable for the scheduling, ordering and cost control of the kitchen
  • Involved in all aspect of food and labor cost controls, sales, staff training, sanitation, and community activities.
  • Contributed to labor-cost control by assisting Broiler, Fry Cook, and Prep Cook after primary duties and responsibilities fulfilled.
  • Inventory, profit and loss and cost control, ordering, hiring and termination of back of house employees.
  • Designed par sheets for deli including meats, cheeses, sauces, and condiments for portion and cost control.
  • Worked with the Executive Chef and owner to identify and resolve issues causing adverse cost control and service delays.
  • Consulted on menu design and cost control with Executive chef/owner to create unique items for new lunch service operations.
  • Supervised daily operations; responsible for quality and cost control, purchasing, development and production of menu.
  • Busy environment, manage 7 pastry cooks, hire, train, schedule, cost control and inventory.
  • Engaged the culinary staff daily on hotel occupancy and forecast to sustain efficiency, productivity and cost control.
  • Created, enacted and executed new menu's, recipes & cost controls for continual use and development.
  • Managed kitchen staff of ten, supervised quality and cost control, frequented fish markets for daily selection
  • Oversee the activities of Buyers, Cost Controllers, Store Managers, Store Keepers and Drivers.
  • Create monthly food orders as well as maintaining cost control, budget and inventory system.
  • Coordinate and participate with other section of requirement, cleanliness, wastage and cost control.
  • Practice good sanitation, cost control, and teamwork to provide an efficient work environment.
  • Advise employees on utilizing cost control techniques, such as proper scheduling and food-cost control.

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22. Recipe Development

average Demand
Here's how Recipe Development is used in Chef jobs:
  • Demonstrated to live audience various cooking techniques and recipe development using seasonal ingredients.
  • Assist national and regional chain restaurants with menu/recipe development.
  • Managed recipe development and menu cost analysis.
  • Coordinated meal planning and recipe development.
  • Manage recipe development, prepare case display, review inventory, create logs, write production lists, and drive production.
  • Assisted in the renovation of three-meal outlet and concept including menu and recipe development, line equipment changes and purchasing.
  • Inventory, recipe development, training of the staff, and budget conformity are all done on a daily basis.
  • Implemented core menu items, recipe development & standardization; cost analysis; quality control and workstation operations.
  • Conducted recipe development and product testing; menu planning and large-scale budget management for large corporate events.
  • Developed and implemented full in-house outside catering program from recipe development, costing, and launch.
  • Aided in kitchen design, menu/recipe development, staffing, and selecting vendors prior to opening.
  • Provided recipe development, food safety training, menu implementation, and staff training and support.
  • Coordinated cooking, baking, dining room needs as well as recipe development and meal planning.
  • Assisted in menu planning, recipe development, inventory and staff / volunteer training.
  • Consulted on menu and recipe development, kitchen design, and training of staff.
  • Helped re-organize the kitchen, ordering procedures, scheduling, recipe development.
  • Compiled personal cookbook as a result of this recipe development.
  • Coordinate menu planning, recipe development, and special offerings.
  • Interpret recipes and participate in new menu recipe development.
  • Aided in recipe development and trained new hires.

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23. CAF

average Demand
Here's how CAF is used in Chef jobs:
  • Managed all cafeteria stations with efficiency and attention to detail resulting in strong customer relationships and quality service.
  • Provided excellent customer service to students and faculty in a gourmet cafeteria environment.
  • Collaborated with the department director and vendors with redesigning the cafeteria serving area.
  • Develop and implement new menu ideas and cooking procedures to improve the food quality and quantity of the hospital in-house cafe.
  • Prepare meals for hospital events and for patients, hospital staff, or visitors that eat at the hospital's cafeteria.
  • Implemented production of over 90,000 meals per month, including cafeteria meals and catered events for physicians and hospital administration.
  • Created daily menu items for college cafe worked line during service followed HAACP guidelines for safety and sanitation Worked vegan station
  • Assist with menu design and created innovative breakfast and lunch specials to appeal to customers and visitors to the cafeteria.
  • Worked Cash Register in Cafeteria for 4 months; Count money, balance drawer, take care of customer requests.
  • Breakfast Chef 1886 Cafe Restaurant-Successfully introduced new healthy choice menu which had a huge impact in the restaurant profit.
  • Prepare and server ready to eat meals in a cafeteria setting throughout the day by following recipes for certain mealtimes
  • Worked with a team to provide a variety of meals twice daily in a corporate cafeteria serving approximately 1,500.
  • Designed and executed Evening menu on a daily basis for a busy 55 seat Farm to Table cafe.
  • Plan weekly menu and prepare daily entree, help in other areas of cafe as needed, plan caterings
  • Reopened cafe with all responsibilities of back of the house to include all food ordering and hiring of personal
  • Prepared food for various charities; including the USO, Cafe 19, and Habitat for Humanity.
  • Created a monthly cafeteria menu and executed multiple lunch items every day for the entire hotel staff.
  • Cook Supervisor: Prepare breakfast and lunch, order & purchase restaurant supplies, open & closing cafeteria
  • Improved customer satisfaction levels, food quality, presentation, and temperature standards for cafeteria food production.
  • Coordinated and planned the preparation of breakfast and lunch in the faculty dining room and student cafeteria.

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24. High Quality

average Demand
Here's how High Quality is used in Chef jobs:
  • Received and prepared food orders for customers and expedited high quality food with efficiency and accuracy.
  • Maintained customer loyalty and satisfaction by delivering timely and high quality service.
  • Conducted in-home cooking demonstrations with high quality kitchen products.
  • Ensured consistent high quality plate presentation.
  • Provide High quality service to passengers ensuring there needs are met at all times and maintaining an enjoyable and accommodating lounge.
  • Developed and tested recipes and techniques for food preparation and presentation to help ensure consistent high quality and minimize food costs.
  • Redesigned the kitchen bringing in new equipment and staff to create high quality product and low wait time for customers.
  • Market and sell high quality kitchen tools and accessories through in-home demonstrations, booths at trade shows and fundraiser programs.
  • Worked in fast-paced kitchen where I learned to be conscientious by working quickly and efficiently while maintaining high quality.
  • Expedite and maintain food quality control to oversee that high quality food leaves the kitchen to make customers happy.
  • Delivered high quality food items to customers where they requested me to oversee various functions offered by the company.
  • Prepared a consistent and high quality product in a high-volume environment (up to 500 guests nightly).
  • Ensured consistent high quality plate presentation; ensured freshness and quality of foods, storage and supply ordering.
  • Come up with recipes and ideas on the fly that meets the high quality expectations of the guests.
  • Communicated with team to ensure high quality dining experience for each of the members and their guests.
  • Designed an efficient, fast paced single person-staffed kitchen, serving high quality food in large volumes.
  • Red Robin is a casual dining restaurant chain focused on serving a selection of high quality burgers.
  • Work hand-in-hand with owners, co-workers, and clients to guarantee satisfaction and high quality product.
  • Maintained knowledge of all restaurant recipes to ensure food preparation is correct and of high quality.
  • Maintained the high quality of food standard and health and safety environment among the work place.

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25. Daily Operations

average Demand
Here's how Daily Operations is used in Chef jobs:
  • Developed menus; purchased food and beverages; managed weekly budgets and directly supervised daily operations.
  • Carried out the daily operations and maintaining coordination among different department to ensure proper functioning.
  • Executed daily operations of an assisted living facility Structured and maintained medical diets.
  • Developed training literature and standard operating procedures resulting in more efficient daily operations.
  • Prepared FoodOversaw daily operations of prepared food department including a staff of eighteen.
  • Managed daily operations of 2 high-volume restaurants at an award-winning luxury beachfront resort.
  • Executed daily operations of kitchen, including planning menus and catering production.
  • Managed daily operations of entire restaurant along with Executive Chef Nicolas.
  • Executed daily operations of preparing complimentary breakfast foods for hotel guests.
  • Monitored daily operations and reported any deficiencies to Food Service Director.
  • Maintained bar and restaurant appearance during and after daily operations.
  • Managed personnel in daily operations to provide consistent food quality.
  • Executed daily operations of sanitation and cafeteria prep.
  • Developed and maintained daily operations for restaurant group.
  • Assisted Chef/Manager with prepping for daily operations.
  • Managed daily operations and business development.
  • Executed daily operations of preparing meals.
  • Worked in assistance of the hotel's six restaurants working different positions and offering the company flexibility with daily operations.
  • Ordered food supplies for the kitchen and was part of the daily operations of running a fast paced kitchen.
  • Executed daily operations Read menu to estimate food requirements and ordered food from supplier or procured food from storage.

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26. Knife

average Demand
Here's how Knife is used in Chef jobs:
  • Installed Chef-Server Enterprise On-Premise/WorkStation/ Bootstrapped the Nodes using Knife.
  • Competed nationally on knife skills competition.
  • Perform Knife/Fork/Spatula show for customers, prepare house sauces & soups, clean & maintain kitchen & grill table areas.
  • Train new cooks and apprentices in proper cooking techniques, knife skills, sanitation, and proper handling of foods.
  • Rolled and shaped dough, using rolling pin and cut dough in portions with knife, divider and cookie cutter.
  • Design personalized menus and cater in-home private dinner parties Instruct clients in their homes in cooking techniques and knife skills
  • Do all food preparation for complete day which involves complex recipes, batch cooking, and heavy knife work.
  • Developed knife handling, safe food handling and preparation, and other basic food service skills and techniques.
  • Scratch kitchen, proper handling of knife and safety equipment, use of chemicals and repetitive order cooking
  • Learned basic culinary skills including, knife cuts, temperatures, kitchen safety, and station goals.
  • Trained others on how to properly keep and manage a safe work place and knife control.
  • Followed orders under the Sous Chef's command while demonstrating excellent presentation and uniform knife cuts
  • Train others in plate preparation, cooking & knife skills, and quality control.
  • Line prep, sanitize kitchen, cook meals to order, utilize knife skills
  • Knife skills and plate presentation is also important for appearance and consistence.
  • Learned basic food theories, knife skills, proper sanitation and nutrition.
  • Train each cook on safety, knife skills and proper storage methods.
  • Learned knife skills through cutting nothing but vegetables for three months.
  • Received instruction on knife skills, recipe writing, and menu writing
  • Knife skills, cooking a variety of food that taste magnificent.

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27. Line Cooks

average Demand
Here's how Line Cooks is used in Chef jobs:
  • Summer, 2010 -Worked as line cook for breakfast at high-end resort and managed staff of five prep and line cooks
  • Worked in all positions on the line, and lead all other line cooks to ensure quality of food.
  • Set up patient service line area and delegated daily operations to two Line cooks and two Prep cooks.
  • Prepared all major components for line cooks, smoked fish and meats, made sauces, soups.
  • Labor was cut by nearly half by redesigning the kitchen layout and using well trained line cooks.
  • Trained students in the culinary courses on presentation skills, preparing of the meals and line cooks.
  • Worked with line cooks and prep cooks making sure that all kitchen and cafeteria expectations are met.
  • Supervised the line cooks; accountable for all entr e s being prepared and presented according to specification
  • Organized and trained line cooks, expedited orders and assisted with daily meal preparations and special functions.
  • Scheduled, trained, coordinated and led(12) line cooks and kitchen staff.
  • Schedule kitchen staff of 15 people including line cooks, prep cooks, and dishwashers.
  • Trained all essential personnel in the restaurant including waiters, cashiers, and line cooks.
  • Managed a kitchen staff of ten employees - sushi bar and line cooks combined.
  • Trained and supervised line cooks to ensure the proper implementation of the updated menu.
  • Trained other new employees/line cooks on the menu and different dishes we created daily.
  • Provided direction in assistance to the Executive Chef with line cooks and dishwashers.
  • Supervised the team of 4 line cooks, reorder supplies and inventory control.
  • Supplied and assisted line cooks and pantry cooks in maintaining proper food levels.
  • Monitored and supported line cooks in production and presentation of menu items.
  • Directed a team of Line Cooks to prepare daily lunch and dinner.

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28. Quality Standards

average Demand
Here's how Quality Standards is used in Chef jobs:
  • Work involves supervisory responsibility for kitchen personnel and equipment to insure proper sanitation; and quality standards are maintained.
  • Prepare food according to company specifications and maintain consistency in food quality standards.
  • Maintain food quality standards and comply with all dietary and regulatory requirements.
  • Maintained strict compliance with quality standards and sanitary regulations.
  • Provided creative presentation techniques with quality standards.
  • Implemented Quality standards for department.
  • Provided guidance and support to all kitchen staff and ensured that all food service is arranged properly and met quality standards.
  • Verified proper portion sizes and consistency for high food quality standards for our clients and for our corporate image.
  • Maintained Quality standards for Service, Food and Sanitation Standards, while ensuring restaurants adhere to Budgetary Guidelines.
  • Interact with residents, on a daily basis, to ensure quality standards and residents' satisfaction.
  • Track and maintain records for product integrity and compliance for USDA, FDA and in-house quality standards.
  • Prepared all sauces for meats and fish and maintained quality standards in all aspects of my preparation.
  • Maintained a food and labor cost below 31 percent while meeting customer demands and quality standards.
  • Planned and directed all food preparation and culinary activities, modifying menus to meet quality standards.
  • Manage all areas of kitchen and dining operations and ensure quality standards are being met.
  • Improved Food Quality standards under Food & Beverage Director Gina LaValleyBrie & Blue Bistro N.L.
  • Prepared and cooked food in keeping with recipes, quality standards, and presentation standards.
  • Maintain quality standards as well as development of operation in both service and food quality.
  • Headed procurement and receipt of daily produce orders, ensuring quality standards were met.
  • Assisted in training and cross-training of other line cooks ensuring adherence to quality standards.

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29. Safety Procedures

average Demand
Here's how Safety Procedures is used in Chef jobs:
  • Worked with other counselors to establish guidelines in accordance with safety procedures.
  • Ensured consistent quality and follows Standard Operating Procedures and Food Safety procedures.
  • Followed safety procedures to avoid personal injury and damage to equipment.
  • Conduct weekly meetings with staff regarding kitchen operations and safety procedures.
  • Complied with food preparation guidelines and kitchen safety procedures.
  • Controlled budgets and maintained top sanitation and safety procedures!
  • Follow sanitation guidelines and adhere to safety procedures.
  • Maintained impeccable food quality for all entrees prepared; followed recipe standards and complied with all food safety procedures.
  • Created menus, inventories, production, safety procedures as well as employee hiring, training and payroll management.
  • Assisted in the training and of employees on proper use of food preparation, equipment, and safety procedures.
  • Worked the line, used all safety procedures in the kitchen and kept a sanitized station while preparing food.
  • Learned diet specifications and preparations, cleaning and operation procedures of kitchen equipment, skills and safety procedures.
  • Prepare grilled food using proper sanitation, food quality, service delivery, and food safety procedures.
  • Hire / Trained new employees on proper food handing and safety procedures and ingredients.
  • Understand and adhere to food safety procedures, keeping truck clean and sanitary.
  • Trained staff for correct facility and safety procedures, proper recipes and techniques.
  • Trained kitchen staff on food preparation and food safety procedures.
  • Train workers in service, sanitation, and safety procedures.
  • Perform proper sanitation, and food safety procedures.
  • Applied knowledge and principles surrounding food safety procedures.

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30. Haccp

low Demand
Here's how Haccp is used in Chef jobs:
  • Complied with all Walt Disney World HACCP initiatives and accurately completing all required documentation.
  • Followed mandated health regulations with a HACCP program and proper sanctification procedures.
  • Worked within HACCP guidelines and provided sanitation management for assigned shift.
  • Directed HACCP compliant facility revision and recommendations.
  • Maintained all HACCP and inventory documentation
  • Prepare and serve all meals as per therapeutic diets, consistency adjustments, and special orders while adhering to HACCP standards.
  • Completed policy updates and implemented plans of correction to ensure compliance with QA, DOH, HACCP, and OSHA standards.
  • Monitor and coach other cooks on food preparation, sanitation, and proper food storage in ordinance with HACCP guidelines.
  • Keep production areas in compliance with sanitation standards set by HACCP, FDA, USDA, and customer's requirements.
  • Observed HACCP protocols, kitchen sanitation, regulatory compliance and service area safety in addition to Department of Health guidelines.
  • Cook, prepare, and serve food in compliance with laws and agency regulations, as-well as HACCP plans.
  • Maintain strict adherence to all food specifications as well as all HACCP, company sanitation standards and safety programs.
  • Ensured all culinary, food preparation, and sanitation work activities were performed according to HACCP and local policies.
  • Maintain a HACCP program with constant temperature logs to ensure safety and quality of all products cooked and prepared.
  • Developed sanitation and receiving programs to insure proper rotation, storage for product stability, and HACCP storage requirements.
  • Maintain the highest standards of food safety and sanitation according to the HACCP Policies for FDA inspections.
  • Involved with all phases of designing of new kitchens from equipment, small wares and HACCP procedures.
  • Followed all SEA HACCP guide lines and ensure that all temperature logs are being completed daily.
  • Position Responsibilities: Maintain HACCP program requirements Season and cook food according to recipes and experience.
  • Followed the Hazard Analysis Critical Control Point (HACCP) which I am certified in.

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31. Room Service

low Demand
Here's how Room Service is used in Chef jobs:
  • Worked in the Fireside Kitchen, breakfast style diner and the room service kitchen, where speed and precision were exhibited.
  • Utilized for kitchen outlets that needed assistance for banquets, prepared Italian and beach fare including room service and fine dining.
  • Prepared breakfast, lunch, and dinner from the menu; prepared orders from room service and The Swan restaurant.
  • Supervised 12 man staff for a (95 seat restaurant) and room service which ran a 24/7 menu.
  • Set up buffet for restaurant and for the club level, also prepared meals for restaurant, room service.
  • Developed, tested and executed all menus for the Steakhouse, Yacht Club Room Service and Crew's CupLounge.
  • Progressed from Bally's buffet, room service and employee dining room, then Le Village Buffet at Paris
  • Trained in all areas of hotel cooking: line, prep, pastry, banquets and room service.
  • Supervised a staff of eight, responsible for full service restaurant serving three meals daily and room service.
  • Provided food for the bar, room service, concierge lounge, and 2 separate dining rooms.
  • Assigned to evening chef duties The preparation of meals for room service, catering and special functions.
  • Produced products for the restaurant, banquets kitchen, room service kitchen, and gift shop.
  • Cooked all the food for room service and kept stations clean and tools sharp and ready.
  • Prepared all foods serving breakfast, lunch, dinners, room service and catered events.
  • Lunch Cook - sent out ticket for food ordered from the restaurant and room service.
  • Worked in all kitchen operations, buffets, banquets, room services, and restaurants.
  • Directed kitchen operations, including buffets, banquets, room service and the overall restaurant.
  • Prepare food for our patients, at their request from our room service menu.
  • Worked at the Cromwell providing food for room service, bar and Banquet.
  • Develop and implement new and creative menus for Restaurant Outlet and Room Service.

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32. BOH

low Demand
Here's how BOH is used in Chef jobs:
  • Provided knowledge and experience for the catering company for creating and managing a restaurant FOH as well as a catering BOH.
  • Promoted to BOH manager and key holder assisted with inventory and also some FOH demands including opening and closing as needed.
  • Lunch menu consisted of entr e, vegetable side dish, carbohydrate, plain protein, salad bar and occasional dessert.
  • Assisted in development of new dining room menus; provided training for FOH & BOH managers/associates; successfully executed new menus.
  • Carried out all aspects of BOH: Designed Menu, Kitchen Layout, Purchased Equipment & Implemented Kitchen Management Practices.
  • Hired to run the BOH operations for this L.A.'s Favorite gentlemen's club with a quick serve component.
  • Labor management of BOH staff of 15-20 including scheduling, hiring and ensuring daily and period budgets were met.
  • Revamped all BOH Operations, Training, Menu, Inventory Process for existing restaurant with 20 year history.
  • Managed hiring and termination of all BOH staff and worked closely with team on cross-training and in-house development.
  • Managed BOH schedules, inventory, ordering, cleaning, guest relations, while being a working chef.
  • Manage the daily operation of the restaurant (BOH & FOH) in the absence of the manager.
  • Lead BOH staff of 20 hourly and 4 salaried Chefs in conjunction with the Executive Chef.
  • Trained All BOH employees and demonstrated to cooks how to keep work area clean when busy.
  • Preserve Calorie, Carbohydrates, Proteins, Vitamins, Calcium, Iron and other vital elements.
  • Supervised pm employees and dining room servers with daily FOH and BOH temperature and cleaning logs.
  • Trained and experienced in all aspects of full-service restaurant management operations in both FOH and BOH.
  • Tasked with a wide variety of challenges from FOH, BOH, Catering, and Management.
  • Manage all BOH operations for the Poolside Cafe, Sushi Bar and H2O spa cafe.
  • Recruited and retained FOH & BOH staff as well as trained and supervised kitchen staff.
  • Act as a resource to them as well as other back-of-house (BOH) personnel.

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33. Garde Manger

low Demand
Here's how Garde Manger is used in Chef jobs:
  • Prepared entrees, soups, desserts and garde manger on a rotating weekly basis; also stocked supplies and washed dishes.
  • Completed two years of instruction in: cooking, baking, purchasing, supervisory management, garde manger, etc.
  • Promoted to supervisor after working all disciplines, Saucier, Broil, Grill, Garde Manger, and Banquets.
  • Worked and Trained new employees on all stations including Garde Manger, Grill, Saute, and Prep
  • Coordinated efforts with Sous Chef, Kitchen Leads, and Garde Manger Lead for menu execution.
  • Supervised and cooked in both garde manger and banquet kitchens for high volume and demanding customers.
  • Trained in the garde manger, grill, pastry and banqueting departments of the kitchen.
  • Employed garde manger techniques to create eye catching dishes while still achieving the proper taste.
  • Experience in salads, cakes, platters, garde manger while attending high school.
  • Led garde manger activities for one of Baton Rouge's premier catering establishments.
  • Assisted the Garde Manger in the preparation of foods in the cold kitchen.
  • Worked various stations for dinner service, garde manger, seafood and vegetables.
  • Display cooking, garde manger, large plate ups, buffets and production.
  • Worked Garde Manger sections and prepared cold platters and mirrors for banquets.
  • Worked Garde Manger.o Planned soups daily and performed prep work for pantry.
  • Prepared breakfast buffet, cold cuts, fruit baskets and garde manger.
  • Assisted with Banquets and Garde Manger including action stations and specialty buffets.
  • Worked in the Garde Manger for 8 months preparing cold foods.
  • Trained in banquet setup, gourmet dining and garde manger preparations.
  • Gained exceptional experience in banquets, sauces and garde manger.

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34. Sanitation Standards

low Demand
Here's how Sanitation Standards is used in Chef jobs:
  • Conducted mock audits/inspections to ensure nutrition and sanitation standards and guidelines were met.
  • Managed inventory and cost control, monitored equipment and safety and sanitation standards.
  • Served restaurant quality meals and followed all safety and sanitation standards.
  • Maintained all food service areas quality safety and sanitation standards.
  • Maintain work according to required sanitation standards and restaurant policies
  • Ensured production continuity and sanitation standards throughout the season.
  • Maintained cooking and sanitation standards to follow food safety guidelines
  • Monitor food production preparation and presentation -Ensures sanitation standards
  • Maintained high sanitation standards for American Camp Association.
  • Experience opening and closing ensuring proper sanitation standards.
  • Followed all sanitation standards and health department guidelines.
  • Demonstrate proper food safety and sanitation standards.
  • Maintain proper safety and sanitation standards.
  • Assist in menu aspects, development and production, also delivery of products, while maintaining all food safety and sanitation standards
  • Open and close department before and after store hours, meet CSQ requirements and maintain cleanliness and sanitation standards throughout department.
  • Hired for 6 month contract to revise menu, train staff to utilize fresh product and teach proper sanitation standards.
  • Assured that all food items are handled properly to insure safety and sanitation standards according to State and Federal regulations.
  • Operated & maintained the required sanitation standards for 3 deli slicers, 3 large-volume ovens, & 4 scales.
  • Ensured that all MPGE, local, state, and federal health department codes and sanitation standards were met.
  • Ensured proper sanitation standards, health and cleanliness inspections daily, coach, teach and train kitchen staff.

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35. Regular Basis

low Demand
Here's how Regular Basis is used in Chef jobs:
  • Conduct meal and sanitation evaluations on a regular basis with timely follow-up.
  • Coordinated simultaneous events in various locations on a regular basis.
  • Performed payroll calculations on a regular basis.
  • Trained and supervised staff on preparation of foods, recipes and menus either on a regular basis or for special occasions.
  • Cooked meals on a regular basis for customers and took care of decisions pertaining to the kitchen and food.
  • Prepared and cooked foods of all types, on a regular basis for resale in the hot food display.
  • Evaluate food program by conducting meal evaluations on regular basis and troubleshoot or analyzing problem areas if needed.
  • Interacted with clients on a regular basis while providing the highest level of prompt and friendly.
  • Discussed performance with co-workers and management on a regular basis to project future goals.
  • Communicate with guests on regular basis to check on food quality and hospitality.
  • Prepared food of all types on a regular basis and for catering events.
  • Maintain important relationship with vendors and food brokers on a regular basis.
  • Executed 7 to 12 weddings / banquettes simultaneously on a regular basis.
  • Ensured quality of raw and cooked food items on a regular basis.
  • Created automation scripts to deploy and test builds on regular basis.
  • Conducted inventory on a regular basis to ensure proper par levels.
  • Corresponded with vendors regarding missing invoices on a regular basis.
  • Play a hand in the preparation and cooking all of the food that exits the kitchen on a regular basis.
  • Meet with sales representatives and suppliers on a regular basis in order to negotiate prices and order supplies. '
  • Arranged and maintained multiple buffet tables on a regular basis.

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36. Storage Areas

low Demand
Here's how Storage Areas is used in Chef jobs:
  • Selected recipe ingredients from storage areas and cook to proper temperature in accordance with food prep and health guidelines.
  • Make sure the kitchen and storage room are in sanitary condition and record temperature of food storage areas.
  • Assist with the cleaning, hygiene, and organization of kitchen, coolers, and all storage areas.
  • Assisted in preparation of restaurant, kitchen and storage areas for successfully passed 2008 Health Inspection.
  • Assisted in keeping freezers, walk-ins, and other storage areas in proper cleanliness and order.
  • Established operating and work procedures, inspect dining, storage areas, and dining facility personnel.
  • Managed and cleaned all food storage areas to ensure products freshness.
  • Maintained and organized dry storage areas and cold food storage areas.
  • Keep kitchen, dish, and storage areas clean and organized.
  • Managed and cleaned all food storage areas within the chalet.
  • Managed all paperwork, food supplies and storage areas.
  • Maintain all food prep and storage areas daily.!
  • Organized storage areas for more accurate ordering and inventories.
  • Stocked and took inventory of storage areas.
  • Organized kitchen, walk-in and storage areas.
  • Recorded temperature of food and storage areas.
  • Inspect storage areas for organization and cleanliness.
  • Maintained Kitchen and storage areas in sanitary conditon.
  • Ensured all storage areas were tidy and all products were stored appropriately Constantly used safe and hygienic food handling practices.
  • Assist in cleaning,hygiene, and organization of kitchen, coolers, and all storage areas.

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37. Portion Control

low Demand
Here's how Portion Control is used in Chef jobs:
  • Adhere to strict portion control, monitor ingredients list carefully and check in often with the administration staff regarding menu's.
  • Prepared, season, cook and serve for assigned meal; ensure appropriate portioned servings according to portion control standards.
  • Adjusted the menu by adding food portion controls and adjusting prices accordingly so costs could better be calculated and managed.
  • Cater banquets and manage quality control and portion control for buffet lines as well for serving on the line.
  • Used approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
  • Assist in planning portion control, cost control, and food production for large and small events.
  • Prepare all stock purchase lists and have to mange portion control and minimization of food waste.
  • Ensured adherence to company control procedures for food production, portion control, and supply management.
  • Inventory, food preparation, portion control, and presentation skills were needed for this position.
  • Ensured that all food items meet standards for quality, quantity, and portion control.
  • Trained production teams on new recipes, cooking procedure, presentations styles and portion controls.
  • Prepared food items in compliance with recipes, portion control, and waste control guidelines.
  • Educated and maintained high standards of portion control, sanitation, and food waste.
  • Follow recipes, plate presentation, and portion controls as specified by restaurant guidelines.
  • Prepare quality portion controlled food for a 103 bed nursing facility, the Dept.
  • Priced menu and developed portion controls to ensure a 32% food cost.
  • Supervised portion control serving, food usage and ordering needs with Production Manager.
  • Follow recipes, portion control and presentation specifications as set by the Chef.
  • Establish and enforce food specifications, portion control, recipes and sanitation.
  • Organized and managed recipes, menu planning portion control and presentation.

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38. High Standards

low Demand
Here's how High Standards is used in Chef jobs:
  • Delivered excellent customer service through consistent sanitary food processes and maintaining high standards of food quality.
  • Ensured that the high standards of food safety and sanitation are followed and demonstrates proper use of equipment and cooking techniques.
  • Lead Dining Department at the level necessary to consistently exceed Emeritus's high standards for quality, service, and cleanliness.
  • Worked as an expediter at all three stations ensuring all food was cooked to high standards for appearance and quality
  • Ensured high standards of sanitation and cleanliness were maintained throughout the kitchen at all times and enforced food safety.
  • Maintained high standards of quality control by training new employees with proper food handling procedures and proper food knowledge.
  • Grill and banquet lead, ordering and loss prevention, maintaining chef's high standards of quality and creativity.
  • Maintain high standards of breads, pastries preparation and service according to the standards set by the management.
  • Worked closely with clients to plan and deliver events maintaining Roche Brothers high standards within client budgets.
  • Trained staff in all areas of kitchen, maintained extremely high standards Italian gourmet restaurant.
  • Trained all the cooks on proper procedures of maintaining high standards of Quality and Sanitation.
  • Maintained high standards of cleanliness and sanitation, prepared a variety of desserts and salads
  • Rectified guest complaints quickly and efficiently, and upheld high standards of customer service.
  • Planned, Coordinated and Participated in preparation of high standards Food Service.
  • Read recipes and ensure food is on par with company high standards.
  • Trained and Scheduled employees to work efficiently to meet high standards.
  • Created and maintained high standards for guest service and quality food.
  • Ensured that high standards of cleanliness were maintained throughout the kitchen.
  • Focused on high standards of organic ingredients and healthy choices.
  • Maintained high standards of food quality and production speeds.

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39. Culinary

low Demand
Here's how Culinary is used in Chef jobs:
  • Motivate the kitchen team to strive for culinary excellence at maximum efficiency, comply with Company procedures and maximize profitability.
  • Integrated key culinary leaders into casino and food and beverage operations, achieving positive results and industry awards.
  • Provided a positive experience for all attendees by answering questions regarding various culinary methods and techniques.
  • Worked in busy Continental-French restaurant after graduating the Culinary Institute of America and moving to California.
  • Assisted and educated staff on elements of daily operations in conjunction with personal culinary duties.
  • Managed educational culinary classes and activities within budgetary guidelines to promote food geek culture.
  • Utilized culinary expertise and creativity to prepare extensive menu items that consistently received acclaim.
  • Managed culinary operations in the resorts banquet department, restaurant outlets and employee cafeteria.
  • Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.
  • Developed comprehensive training programs to ensure a well rounded and functional culinary team.
  • Identified, mentored, and developed culinary staff for potential management positions.
  • Coordinated international interns in the development and enhancement of their culinary skills.
  • Documented success during 1 year of progressive culinary experience and responsibility.
  • Train and manage kitchen personnel and supervise/coordinate all related culinary activities.
  • Interfaced with customers by answering any culinary questions and Filling orders.
  • Performed all standardize culinary practices in a large scale catering operation.
  • Apprenticed under Chef Dale Gusset while attending the American Culinary Federation.
  • Maintain and catalog books and culinary publications for corporate library.
  • Trained in all aspects of culinary arts and commercial kitchen operations
  • Developed culinary experience, organizational and time management skills.

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40. FOH

low Demand
Here's how FOH is used in Chef jobs:
  • Work with FOH Management to Ensure that excellent levels of service are being delivered to the customers at all times.
  • Run FOH staffing when needed, ensuring that adequate staffing is maintained and that overtime is minimized.
  • Hired as a chef, moved to FOH, covered cooking shifts as needed.
  • Opened this account with 10 other employees, with another 40 FOH associates.
  • Worked closely with all FOH employees to ensure excellent customer service.
  • Worked every FOH station and established training methods for all FOH positions
  • Assisted in training of FOH service and beverage training.
  • Help with cashiers and severs when needed for FOH.
  • Assisted FOH manager with private luncheons and dinners.
  • Helped with Cocktail servers and FOH upon need.
  • Work any Action Station needed in FOH.
  • Teach and supervised the FOH Managers.
  • Acquired new skills in FOH such as Customer Service including table visits and ensuring Customer Satisfaction was up to par.
  • Counter Culture Certified Cross-trained in all FOH positions; knowledge of all aspects of the restaurant.
  • Last, in 2004 became FOH Assistant Manager.
  • Receive all food at the venue Execute all food assembly at venue Coordinate times and pace of food with FOH for events
  • dish,back of house prep,back of house cook,server and FOH chef .

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41. Special Dietary

low Demand
Here's how Special Dietary is used in Chef jobs:
  • Developed personalized menus for clientele with special dietary needs and performed deliveries.
  • Confirmed and determined any special dietary and other special requirements.
  • Accommodated indicated special dietary requirements for guests.
  • Handle all special dietary needs for children in care and prepare specific meals to accommodate their allergies or restrictions.
  • Prepared palatable, nourishing, well-balanced meals to meet the daily nutritional and special dietary needs for each residents.
  • Produced food for customers with allergies and special dietary needs, as well as providing vegetarian and vegan options.
  • Accommodate special dietary needs by crafting and preparing special meals for patrons with food restrictions and allergies.
  • Created and Prepared Meals for Senior Citizens maintaining special dietary needs at the request of medical staff.
  • Prepared and arranged foods according to special dietary and nutritional restrictions, in numbers and portions.
  • Developed relationships with the residents to ensure food quality met their expectations and special dietary needs.
  • Handle special dietary requests and work with guests requiring special requests due to dietary concerns.
  • Assisted in weekly menu planning responsible for all special dietary needs of our guests.
  • Constructed menu to meet all and any special dietary needs of each child.
  • Make all necessary substitutions with regard to various allergies and special dietary needs.
  • Provided balanced nutritional meals including special dietary requests for 55 staff and students.
  • Handled special dietary concerns with a keen sense of organization and detail.
  • Contributed to the development of new dishes with special dietary needs.
  • Cooked food according to menus, special dietary or nutritional restrictions.
  • Managed special dietary restrictions for large percentage of guests per meal.
  • Farm to table designed meals as well as special dietary needs.

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42. Private Parties

low Demand
Here's how Private Parties is used in Chef jobs:
  • Worked as private chef, volunteer chef, instructor as well as co-host of private parties, gatherings and church functions.
  • Catered private parties for restaurant VIP's during holiday seasons, by executing specialty menus and serving guests in home.
  • Prepare a tasting of menu for company executives or catering companies who contract us for functions, or private parties organizers
  • Worked banquet functions for private parties including but not limited to entertaining guests by cooking their meals table side.
  • Fill in various positions as needed with focus on catering private parties and events for Roger Williams staff.
  • Worked action stations for off-site events as well as private parties and functions within the restaurant.
  • Prepared and served meals for 1,200 - 1,500 persons per meal- Planned and organized private parties
  • Created original dishes for custom orders, happy hour spreads, and private parties.
  • Helped plan organize and cater weddings and private parties for up to 300 people.
  • Organize and prepare for private parties with the attendance up to 1500 guests.
  • Take care of wedding receptions, chair holder events, and private parties.
  • Performed out-service assistance at private parties and banquets on a temporary basis.
  • Catered private parties for prestigious clients including celebrities and business tycoons.
  • Prepared large banquets for weddings, private parties and business meetings.
  • Coordinated with personnel to plan menus for private parties and events.
  • Have prepared food for private parties and events of 65+ people.
  • Prepped and cooked food for all meals and for private parties.
  • Provided professional services for catering to private parties and functions.
  • Prepare food for private parties and fine dining events.
  • Helped create menus and d cor for private parties.

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43. Ensure Conformance

low Demand
Here's how Ensure Conformance is used in Chef jobs:
  • Maintain a secure and safe work environment by inspecting equipment and supplies and work areas to ensure conformance to established standards.
  • Supervised, tasted, smelled and observed food to ensure conformance with recipes and appearance standards.
  • Inspected the supplies, equipment, and work areas to ensure conformance to established standards.
  • Inspect supplies, equipment, or work areas to ensure conformance to establishedstandards.
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
  • Inspect supplies, equipment and ensure conformance to establish standards.

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44. Servsafe

low Demand
Here's how Servsafe is used in Chef jobs:
  • Supervised crew members and all catering functions* Created menu plans weekly* Responsible for purchasing and verifying orders* ServSafe Certification
  • Maintained kitchen sanitation by following ServSafe guidelines.
  • Followed all ServSafe preparation and sanitation protocol.
  • Prepare food according to ServSafe specifications.
  • Cleaned and sanitized kitchen and works areas, ensuring compliance with ServSafe procedures and health regulations.
  • Adhere to all company safety and sanitation policies and procedures as outlined by ServSafe.
  • Promoted proper ServSafe and Food safety guidelines passing 12 health inspections with 0 discrepancies.
  • Ensured food was handled properly and consistent with ServSafe food and safety standards.
  • Certified Specialty Chef (Emirate Airline) Certified ServSafe Food Handler PROFESSIONAL EXPERIENCE
  • Certified in ServSafe, providing proper food service to the public.
  • Discussed dish to each person and followed ServSafe guidelines.
  • Complete daily temperature logs, and follow ServSafe protocol.
  • Develop HAACP and ServSafe programs for culinary staff.
  • Completed ServSafe's Train The Trainer program.
  • Received ServSafe Food Protection Manager Certification while in this position with a score of 93 percent.
  • Maintained a clean, orderly kitchen within Servsafe standards.
  • Prepare meals Clean kitchen according to ServSafe standards
  • Prepare breakfast, lunch and dinner; servsafe
  • Practiced safe food handling servsafe techniques.
  • Trained all employees for servsafe certification.

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45. VIP

low Demand
Here's how VIP is used in Chef jobs:
  • Plan special menus and cook for special in-house events, including private VIP functions for the President of the university.
  • Organized catering to VIP and banquet facilities to include the penthouse suites, individual rooms and banquets of over 3000.
  • Helped oversee over 80 concession stands, 72 VIP suites, 4 full-size restaurants and 3 in-seat service kitchens.
  • Arranged and executed VIP tasting ahead of Pop-up in order to gauge feedback and make any needed adjustments.
  • Provided special menu foods to 200 VIP guests in the Diamond area, throughout A's home games.
  • Assist large groups, VIP tastings and exclusive events, cooking classes and meeting planner relations.
  • Prepare special meals for VIP guest such as visiting Senators, Heads of State and VicePresident.
  • Head chef in charge of the banquet department and upscale dining for VIP star club members.
  • Managed a staff of five to serve buffet style service in multiple VIP Tents during event.
  • Planned banquet and dining room menus including holiday specials and customized menus for VIP members.
  • Served as Personal Chef to VIP patients in the private wing of the hospital.
  • Set - up for VIP receptions and working in the kitchen preparing gourmet entrees.
  • Plan menus for over VIP Guests, assure quality control, and minimize waste
  • Purchased and budgeted food and supplies to ensure efficient operation within VIP Box.
  • Created and cooked specialized items par chef for VIP functions and restaurant.
  • Served as a cook in guest services for consumers in VIP seating.
  • Have been trained in guest service through our service VIP and manager.
  • Assisted with VIP event catering plated dinners for high profile guests.
  • Lead team in high end catering for Royal Dutch Shell VIPs.
  • Prepared and cooked various course meals for banquet and VIP events.

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46. Safe Environment

low Demand
Here's how Safe Environment is used in Chef jobs:
  • Prepare quality food for residents * Meet DHEC food standards * Maintain a clean and safe environment * Assist other employees
  • Follow company guidelines to promote food safe environment while delivering world class service to guests and patrons.
  • Sanitized and washed dishes to prevent bacterial infection and maintain a well stock, and safe environment.
  • Maintained a clean and safe environment by adhering to all federal and state sanitation and safety requirements.
  • Order food, inventory, forecast sales, maintain a clean and safe environment for our guest
  • Manage a safe environment, attend to any kitchen staffs needs as a leader/supervisor.
  • Maintain a clean, healthy, and safe environment for food preparation.
  • Maintain a clean and safe environment by OSHA regulations.
  • Maintained a clean and safe environment under fast-paced conditions.
  • Line Chef - maintain a clean and safe environment.
  • Prepared meals, ensured a clean and safe environment so customers are satisfied with their experience at our site.
  • Inventory control of various food items from multiple vendors Maintained a clean and safe environment

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47. Special Guests

low Demand
Here's how Special Guests is used in Chef jobs:
  • Prepared and cooked foods of all types, either on a regular basis or for special guests and functions.
  • Take time to give special attention to special guests and guests with special needs.
  • Prepared meals for patients, employees and specialty meals for special guests.
  • Coordinate and execute catering events for 50-150 special guests of the church
  • Prepared and cooked foods for special guests and functions.
  • Organize events for special guests and functions.
  • Cooked for special guests and celebrities and public as well as prepped foods Cooked in large quantity and used induction equipment.
  • Led the executive kitchen that catered to special guests ofHearst Corporation.

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48. Guest Satisfaction

low Demand
Here's how Guest Satisfaction is used in Chef jobs:
  • Administered all aspects of food preparation at customer outlet ensuring 100% internal/external guest satisfaction.
  • Inquired about guest satisfaction, anticipated additional needs and happily fulfilled request.
  • Worked closely with kitchen management to ensure excellent product and guest satisfaction.
  • Standardized innovative production recipes to maintain consistent cuisine and guest satisfaction.
  • Ensured guest satisfaction in Five-Diamond Hotel and Restaurant.
  • Elevated overall quality of food and guest satisfaction by working with clients to create- Custom tailored menus with diversity and taste.
  • Created daily specials and made all soups and sauces in British/American cuisine, scheduling, all ordering and ensuring guest satisfaction.
  • Re-designed fare of restaurant to raise guest satisfaction scores from 75% to 96% by satisfied in 6 months.
  • Produce fresh, quality, and tasty food that is well presented to ensure guest satisfaction at all times.
  • Earned guest satisfaction by building rapport, problem solving, active listening and assimilating and resolving needs and expectations.
  • Create weekly, monthly special planners to insure food quality, financial results and guest satisfaction.
  • Received eight (8) guest satisfaction awards from Corporate Headquarters for job performance excellence.
  • Increased overall guest satisfaction by over 20 percentage points and stabilized turnover.
  • Developed special dishes and recipes that lead to higher guest satisfaction.
  • Go above and beyond to make sure guest satisfactions are met.
  • Developed menu and pricing to increase revenue and guest satisfaction.
  • Greeted and engaged every guest to ensure complete guest satisfaction.
  • Increased the guest satisfaction scores for both patients and patrons.
  • Maintained a record of guest satisfaction for 3 years.
  • Increased guest satisfaction scores over 15% during tenure.

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49. Decorative Food Displays

low Demand
Here's how Decorative Food Displays is used in Chef jobs:
  • Managed food, delivery, presentation, and decorative food displays.
  • Created decorative food displays, and oversaw food presentation and decoration.
  • Determine how food should be presented and create decorative food displays
  • Serve and create decorative food displays.
  • Created decorative food displays.Estimated amounts required of supplies such as food and ingredients.
  • Strategized ways food should be presented, and created decorative food displays.

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50. Weekly Specials

low Demand
Here's how Weekly Specials is used in Chef jobs:
  • Assured consistency and quality of food production through a variety of means, including monitoring inventory and developing weekly specials.
  • Facilitated in the development and execution of weekly specials.
  • Prepared daily menus * Prepared Weekly Specials * Food Preparation * Cleaning * General Kitchen Duties
  • Developed menu items and recipes as Weekly Specials to expand the choices to customers.
  • Assisted the chefs with ordering and writing menus for weekly specials and private banquets.
  • Create and design weekly specials including desserts, salads, appetizers, and entrees.
  • Created weekly specials for breakfast and lunch, maintained food quality and consistency.
  • Create weekly specials in keeping with Restaurant's style and seasonality.
  • Assist in the development of menu with emphasis on weekly specials.
  • Trained cooks on weekly and bi-weekly specials for grill and deli.
  • Work with retail manager to create menu and develop weekly specials.
  • Developed and plated dishes for weekly specials and menu staples.
  • Assisted Executive Chef with designing and creating weekly specials.
  • Assisted with planning weekly specials while studying under the chef
  • Created daily, weekly specials to prevent food waste.
  • Created weekly specials in addendum to the menu.
  • Maintain food quality, produce daily/weekly specials, prep
  • Create weekly specials using local products and produce.
  • Create unique dishes for the weekly specials.
  • Created weekly specials for the dinner menu.

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20 Most Common Skill for a Chef

Food Preparation27.6%
Kitchen Areas25.7%
Customer Service6.5%
Dinner Service5.7%
Menu Development4.6%
Food Cost3.9%
Menu Items3.2%
Chefs2.9%

Typical Skill-Sets Required For A Chef

RankSkillPercentage of ResumesPercentage
1
1
Food Preparation
Food Preparation
23.3%
23.3%
2
2
Kitchen Areas
Kitchen Areas
21.7%
21.7%
3
3
Customer Service
Customer Service
5.5%
5.5%
4
4
Dinner Service
Dinner Service
4.8%
4.8%
5
5
Menu Development
Menu Development
3.9%
3.9%
6
6
Food Cost
Food Cost
3.3%
3.3%
7
7
Menu Items
Menu Items
2.7%
2.7%
8
8
Chefs
Chefs
2.4%
2.4%
9
9
Cuisine
Cuisine
2.4%
2.4%
10
10
Daily Specials
Daily Specials
1.8%
1.8%
11
11
Sous
Sous
1.7%
1.7%
12
12
Special Events
Special Events
1.7%
1.7%
13
13
Saut
Saut
1.6%
1.6%
14
14
High Volume
High Volume
1.3%
1.3%
15
15
Labor Costs
Labor Costs
1.2%
1.2%
16
16
Pantry
Pantry
1.1%
1.1%
17
17
Inventory Control
Inventory Control
1%
1%
18
18
Kitchen Equipment
Kitchen Equipment
1%
1%
19
19
Sanitation Practices
Sanitation Practices
1%
1%
20
20
Staff Members
Staff Members
1%
1%
21
21
Cost Control
Cost Control
0.9%
0.9%
22
22
Recipe Development
Recipe Development
0.9%
0.9%
23
23
CAF
CAF
0.9%
0.9%
24
24
High Quality
High Quality
0.9%
0.9%
25
25
Daily Operations
Daily Operations
0.8%
0.8%
26
26
Knife
Knife
0.8%
0.8%
27
27
Line Cooks
Line Cooks
0.7%
0.7%
28
28
Quality Standards
Quality Standards
0.7%
0.7%
29
29
Safety Procedures
Safety Procedures
0.7%
0.7%
30
30
Haccp
Haccp
0.7%
0.7%
31
31
Room Service
Room Service
0.6%
0.6%
32
32
BOH
BOH
0.6%
0.6%
33
33
Garde Manger
Garde Manger
0.6%
0.6%
34
34
Sanitation Standards
Sanitation Standards
0.5%
0.5%
35
35
Regular Basis
Regular Basis
0.5%
0.5%
36
36
Storage Areas
Storage Areas
0.4%
0.4%
37
37
Portion Control
Portion Control
0.4%
0.4%
38
38
High Standards
High Standards
0.4%
0.4%
39
39
Culinary
Culinary
0.4%
0.4%
40
40
FOH
FOH
0.4%
0.4%
41
41
Special Dietary
Special Dietary
0.4%
0.4%
42
42
Private Parties
Private Parties
0.4%
0.4%
43
43
Ensure Conformance
Ensure Conformance
0.4%
0.4%
44
44
Servsafe
Servsafe
0.3%
0.3%
45
45
VIP
VIP
0.3%
0.3%
46
46
Safe Environment
Safe Environment
0.3%
0.3%
47
47
Special Guests
Special Guests
0.3%
0.3%
48
48
Guest Satisfaction
Guest Satisfaction
0.3%
0.3%
49
49
Decorative Food Displays
Decorative Food Displays
0.3%
0.3%
50
50
Weekly Specials
Weekly Specials
0.3%
0.3%

24,706 Chef Jobs

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