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Top 50 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, 28.0% of Chef resumes contained Food Safety as a skill. Let's find out what skills a Chef actually needs in order to be successful in the workplace.

These Are The Most Important Skills For A Chef

1. Food Safety
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high Demand
Here's how Food Safety is used in Chef jobs:
  • Followed food safety procedures according to company policies and health and sanitation regulations.
  • Developed and implemented policies and procedures for smooth operations and food safety.
  • Maintained highest quality of food safety & sanitation requirements
  • Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
  • Ensured food safety and personal hygiene standards were being met and all costs were in line with the budget.
  • Maintained impeccable food quality for all entrees prepared; followed recipe standards and complied with all food safety procedures.
  • Trained all team members on all aspects of food safety and sanitation according to the 2013 Food Code.
  • Followed proper standards for product freshness, food safety, weights and measures, refrigeration and sanitation.
  • Adhere to federal, state, county and local regulations and existing laws regarding food safety.
  • Follow all food safety procedures including proper dating, cooling, storage, and sanitation.
  • Maintain standards of food safety, sanitation and quality in a cost effective manner.
  • Audited existing and potential raw material suppliers for food safety and quality compliance.
  • Assisted in ordering and oversaw food safety and sanitation within the department.
  • Ensured proper food safety and sanitation standards to ensure guest safety.
  • Conducted food safety and cost with quality control.
  • Checked all product dates for food safety requirements.
  • Keep accordance with food safety.
  • Trained as a Serv Safe instructor and held meeting daily for staff in proper food safety.
  • Maintain food safety and quality while controling labor and food cost and managing inventory.
  • Completed training on all kitchen lines -Kitchen shift leader -Inventory consolidation and organization -Food safety awareness

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413 Food Safety Jobs

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2. Kitchen Equipment
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high Demand
Here's how Kitchen Equipment is used in Chef jobs:
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Conducted nightly inspections of food sanitation and kitchen equipment.
  • Organized total food operations, purchasing and the placement of kitchen equipment, Developed and implemented menus, recipes and procedures.
  • Maintain standards of sanitation, safety and food storage such as cleaning refrigerators, kitchen equipment and utensils, floors etc.
  • Followed standard recipes for pie fillings, Clean kitchen equipment after use, recorded hot and cold temperatures and stock inventories.
  • Operated all kitchen equipment, cooked and prepared food items such as sandwiches and entrees, done inventory when needed.
  • Maintained the cleanliness of the kitchen and kitchen equipment by performing the weekly and daily cleaning according to schedule.
  • Assisted with daily inventory, ordering, receiving, and storage of ingredients as well as kitchen equipment maintenance.
  • Check on all kitchen equipment in your area that has to be fixed on a daily basis.
  • Inventory documentation of food items and supplies, clean up and sterilization of all kitchen equipment.
  • Cook cleans kitchen equipment organizes produce delivery, trains new cooks and complete daily inventory.
  • Have worked with 8 + industrial knives, and heavy duty kitchen equipment.
  • Work safely around kitchen equipment and monitor and deal with any maintenance issues.
  • Worked directly with local purveyors to procure kitchen equipment and supplies.
  • Compiled all inventory of kitchen equipment in the correction database.
  • Clean and sanitize kitchen equipment items throughout the day.
  • Maintained working knowledge of all kitchen equipment (knives, machines, grill, etc.
  • Operated, maintained,and cleaned all kitchen equipment.
  • Cooked meals for customers Prepped kitchen for food services Cleaned kitchen equipment
  • Cooked menu food items Package, labeling, storing frozen food products Cleaning kitchen equipment and utensils Marketing

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461 Kitchen Equipment Jobs

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3. Customer Service
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high Demand
Here's how Customer Service is used in Chef jobs:
  • Demonstrate commitment to providing excellent customer service to both internal and external customers.
  • Provided excellent customer service and maintained a clean environment.
  • Provided exceptional customer service in a fast paced environment.
  • Developed and maintained exceptional customer service standards.
  • Greeted customers and provided customer service.
  • Restructured systems of operation for banquets, catering, and weekend brunch to improve efficiency, execution, and customer service.
  • Promote friendly customer service to all patients and staff to ensure total satisfaction to members.
  • Provided high level of customer service when assisting during service periods.
  • Assisted with customer service at finding locations of different food stands.
  • Provide good customer services to make guests feel comfortable.
  • Cash register operation, customer service, and food preparation
  • Establish standards for personnel performance and customer service.
  • Provide basic customer services towards our guest.
  • Prepare food and assist with customer service.
  • Provided customer service to the patrons.
  • Worked to provide the highest quality of customer service Learned to work with a diverse team of employees to effectively serve customers
  • Cross trained and provided back up for other customer service representatives when needed.
  • serve timely with great customer service.
  • Worked to provide the highest quality of customer service Developed strong communication skills through interacting with customers and other employees LEADERSHIP:
  • Assisted in meeting costs and labor budgets Multi-tasked while cooking and in a fast paced environment Offered excellent customer service

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69 Customer Service Jobs

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4. Dinner Service
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high Demand
Here's how Dinner Service is used in Chef jobs:
  • Lead pantry cook in charge of inventory of the station, prepared salads, and desserts during lunch and dinner service.
  • Worked in cold kitchen preparing box lunches, salads for large banquets and prepared all the hot vegetables for dinner service.
  • Trained in various line positions for both lunch and dinner service at an exclusive Southeast Asian restaurant under Chef Stanley Wong
  • Set up grill line for fast delivery of fine food, prepared and set line for dinner service
  • Supervised and participated in the dinner service at this high volume and high quality Italian American restaurant.
  • Set up the line for dinner service on every station and prepare recipes to order.
  • Prepare meals for breakfast and dinner services, as well as Banquets and Corporate events.
  • Prepped and constructed sauces, appetizers, and entrees for dinner service.
  • Line cooking for dinner service on an on call basis.
  • Prepared daily for my station for lunch or dinner service.
  • Prepare for food for all lunch and dinner services.
  • Prepare meals for dinning room dinner service.
  • Prepare banquet events while during dinner service.
  • Maintained the cold preparation for lunch/dinner service.
  • Managed operation of lunch and dinner service.
  • Prepared all meals during dinner service.
  • Prepped for lunch and dinner service.
  • Directed cooks during dinner service.
  • Included fabricating fish and meats, preparing sauces ala minute and preforming dinner service.
  • Managed four assisted living homes with dinner service and special functions Creation of menus for off site catering functions Temporary contract position

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6. Chefs
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high Demand
Here's how Chefs is used in Chef jobs:
  • Managed a kitchen of military personal and Japanese civilian chefs.
  • Train new chefs and floor staff on guest service expectations, safety procedures, proper food handling, and restaurant protocols.
  • Worked on team of chefs in a fast paced environment to prepare and serve food for students.
  • Consulted with local chefs on concepts and menu development for new restaurants in the downtown area.
  • Direct supervision of up to 40 including sous chefs, cooks, and dish.
  • Collaborated with chefs, plan and prepare meals weekly for the Mid-Ohio Food Bank.
  • Oversee Sous Chefs, Scheduling, Ordering, Food production/ Quality, etc.
  • Hired as entry level cook, worked into one of the main chefs.
  • Trained new cooks and Chefs for their current positions and for relocation.
  • Sell customers food from the hot serving case or chefs case.
  • Supervised 18-member team including two Sous chefs and support staff.
  • Recruited and hired staff, including cooks and Sous Chefs.
  • Assisted area chefs in fund raising and cooking exhibitions.
  • Clean and prep food for Chefs production.
  • Help other chefs prepare meals.
  • Trained assistant chefs and workers.
  • Hire, train, and direct six cooks/chefs.
  • Facilitated the front of the house and back of the house operations May 2014 Assisted chefs with preparing a variety of dishes
  • Supervised and coordinated activities of cooks and Sous Chefs.
  • Worked under Chefs Larry Fenale & Jerry Bain.

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207 Chefs Jobs

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7. Cuisine
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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.
  • Start up restaurant that bought only local organic ingredients specializing in Neapolitan Cuisine.
  • Learned Mexican and Asian cuisine preparation and worked as a supervisor under acclaimed
  • Operated farm to table concept, specializing in local cuisine, as well as managed three smaller restaurants on property.
  • Fined Tuned basic cooking knowledge as well as specializing in fine dining / classical cuisine dishes.
  • Supervised all areas of high volume kitchen specializing in Classic & Regional American Cuisine.
  • Created weekly menus for the facility ranging from classic Japanese to American cuisine.
  • Scratch cooking with an emphasis towards healthy, nourishing, international cuisines.
  • Performed purchasing function for this fine establishment specializing in Italy Asian cuisine.
  • Expanded Knowledge in the areas of Asian and European cuisine.
  • Cook and bake a wide variety of cuisines.
  • Worked with Master Chef preparing fresh seasonal cuisine.
  • Cooked appetizers and creating menu for Filipino cuisine and plating them in an attractive manner for serving.
  • Created contemporary European cuisine with hand butchered meats, poultry and seafood Used French technique for all saucier and Grande Manger preparations
  • Added unique and signature dishes to my repertoire based on the haute cuisine of Japan's Kansai region.
  • Prepared lunch and dinner menus Responsible for health conscience cuisine Implemented an assortment of menu changes and adjustments
  • Winter 2011 Recruited by the Kyoto Kaiseki Association for special advanced training in traditional Japanese cuisine.
  • Experienced in Cuisines ala Minute prepped to order cuisines.
  • Cooper City, FL 954-680-0226 Chef: Tim Fowler Cuisine: Continental
  • Gained privileged insights into authentic ingredients, technique and method used to produce the finest "Kyo Kaiseki" cuisine.

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791 Cuisine Jobs

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8. Safety Standards
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high Demand
Here's how Safety Standards is used in Chef jobs:
  • Monitor sanitation practices and ensure that kitchen safety standards are followed.
  • Complied with nutrition and sanitation regulations and safety standards.
  • Promoted health and safety standards by ensuring all operations are delivering effective and complete food safety and hygiene programs.
  • Check the quality of raw and cooked food products to ensure that safety standards are met.
  • Maintain professional safety standards, cleanliness and sanitation in accordance with health and safety codes.
  • Comply with city, state, federal rules and regulation of health and safety standards
  • Maintained superior sanitation and International food safety standards while berthed and at sea.
  • Ensured food was handled properly and consistent with ServSafe food and safety standards.
  • Followed safety protocols and ensured quality control and food safety standards were met.
  • Staff training to maintain and advance compliance with Health and Safety standards.
  • Cleaned and maintained the warehouse in compliance with OSHA safety standards.
  • Assembled sandwiches and ensured that quality and safety standards were met.
  • Maintain sanitation, health, and safety standards in work areas.
  • Maintained order, cleanliness and safety standards in commercial kitchen.
  • Handle the tasks of maintaining kitchen sanitation and safety standards.
  • Follow food and restaurant safety standards and guidelines.
  • Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers
  • Monitor & train staff on sanitation & safety standards Maintain policy and procedures.
  • Prepare and cook all hot bar breakfast and lunch items Maintain extensive daily logs Uphold food safety standards
  • Prepare meals for customers based on recipes Prep food for cooking Follow all safety standards in regards to handling food products

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19 Safety Standards Jobs

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9. Daily Specials
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high Demand
Here's how Daily Specials is used in Chef jobs:
  • Informed about daily specials and answered customer questions regarding menu items.
  • Present menus to guest and answer questions about menu items, making recommendations upon request and Inform customers of daily specials.
  • Inventory, preparing and creating daily specials, organizing the kitchen, prep, and grilling
  • Introduced innovative Thai-Malay dishes, utilizing excess product, for daily specials.
  • Provide input on menu items and daily specials, sauces and sides.
  • Managed daily production of menu items and execution of daily specials.
  • Present menu, answer questions and Inform customers of daily specials.
  • Created and cooked daily specials, soups and vegetables.
  • Created recipes for menu items and daily specials.
  • Strengthen and trained employees and creating daily specials
  • Organized and executed menus and daily specials.
  • Create and prepare daily specials.
  • Selected and prepared daily specials.
  • Performed weekly ordering, inventory, and staffing evaluations Created unique daily specials to enhance regular menu
  • Prepared daily specials in this Filipino-American style restaurant specializing in stir fry.
  • Work without supervision for breakfast and lunch Create daily specials including entree, sandwich, and salads.
  • Inventory food cost labor cost training of other cooks, Ordering all supplies Daily specials working line ..
  • Create daily specials based on produce and protiens from local VT farms.
  • Inventory and ordering Create seasonal menus and daily specials Oversee kitchen staff as well as training
  • Supervised restaurant Devised daily specials Ordered food/supplies Innovated new recipe procedures

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152 Daily Specials Jobs

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10. Sous
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high Demand
Here's how Sous is used in Chef jobs:
  • Delegated organization of corporate wide menu to sous chef to create meals designed to utilize left overs and resources more effectively.
  • Assisted Executive and Sous chef with preparing, cooking and serving special events.
  • Reported directly to the Executive Chef and Executive Sous Chef.
  • Performed tasks assigned by the Executive and Sous Chef.
  • Club Grill Chef Banquet Chef Terrace Restaurant Sous Chef
  • Assisted Sous chef to make lunch for 150 children
  • Supported the Sous and Chef as needed.
  • Interned as a Sous Chef, Line Cook, and Prep Cook in the back of the house.
  • take lead with prep finishing project that the chef or sous chef couldn't complete as well as supervise my night crew
  • Forecasted solutions and set quarterly goals for the restaurant, team members, Sous Chef and myself.
  • Key Accomplishments: * Promoted to Chef from Sous Chef in 1994.
  • Performed other tasks as assigned by the sous chef or chef
  • Participated in Marriott's "Task Force" assignment in San Francisco Bay area as banquet chef and restaurant Sous Chef.
  • Assisted Sous Chefs, and Executive Chef with daily prepping task Provided quality customer service HONORS/ ACTIVITIES
  • Experience with Molecular Gastronomy, Sphereifaction, Sous Vide, and other cooking methods and plating.
  • Worked for Executive Chef Didierre and Executive Sous Chef Carlos Beaudreax in Banquet Services.
  • Reference: Jeff Treefry, Executive Chef; Mario Canaglia, Sous Chef
  • Reason for leaving: Executive 'Sous Chef opportunity with Aramark.
  • FoodPerfected Catering, Los Angeles Sous-Chef Italian, French, and Asian cuisine
  • Prime Steaks and Sushi, Executive Chef Twist Restaurant and Tapas bar, Sous Chef Goldfish, Sous Chef

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1,028 Sous Jobs

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11. Special Events
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high Demand
Here's how Special Events is used in Chef jobs:
  • Supervised special events including timely transport of talent and costumes.
  • Communicate with facility director and assistant on kitchen needs and concerns: special events, staffing, and resident issues.
  • Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.
  • Organized special events in the Facility, including receptions, promotions and corporate luncheons and corporate staff meetings.
  • Cooked Breakfast and lunch and occasionally aided in special events for the facility as well as staff and residents
  • Organized and led a small and efficient line through normal service and special events.
  • Helped the head chef cater to 100+ residents and their family during special events.
  • Planned and prepared nightly tasting menus as well as coordinated special events and catering.
  • Worked closely with the Manager to determine menu plans for special events or occasions
  • Assisted in setup, prep, service, and breakdown of special events.
  • Planed, coordinated and implemented special events and holiday functions.
  • Initiate food service preparation and catering for special events.
  • Prepped for Lunch, dinner and special events.
  • Prepared food and catered special events and weddings.
  • Developed menu, event planning, and recipe formulation for special events catered to Mr. Hefner and his guests' needs.
  • Created and implemented menus for all special events at hotel for guests as well as everyday menus.
  • Follow production menu Orders food within budget and prepare food for residents and special events.
  • Create flyers for weekend specials and special events.
  • Prepare hor'douvers and cater for after service on Friday nights & special events Present
  • Wolf Trap Foundation 97/98 Vienna, VA Cook/Special Events Assistant Helped with preparation and presentation of food needed for each function.

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49 Special Events Jobs

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12. Saut
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high Demand
Here's how Saut is used in Chef jobs:
  • Prepared soups, sauces, salads, broiled and sauteed meals; performed cooking demonstrations for customers.
  • Saute Chef (414)362-5200
  • Decided to get trained on Sautee as a Chef and made all varieties of pastas.
  • Operate the saut /grille stations during the rush.
  • Promoted to Head Sautee Chef.
  • Operated grill, sautee, broil, fry, and cold side stations.
  • Worked grill, saute' and prep.
  • Saute, Prep/Line Cook, Feed over 200+ people at times and i love cooking because its my passion to do
  • Prepared items for broiling, grilling, frying, saut ing by portioning, battering, seasoning and marinating.
  • Produce all sauces and compounds and cook all food in the appropriate manner such as poaching, saut .
  • Operated the saut station, during both lunch and dinner, serving upwards of 1,200 customers daily.
  • Worked all food stations such as saut , broiler, and pantry.
  • Crossed trained to work broil, starch, vegetable and saut stations.
  • Operated broiler, deep fryer, saut , and pantry stations
  • Lead broil and saut for lunch and dinner.
  • Preformed daily set-up preparation of all saut foods.
  • Trained to work numerous stations; grill, saut , pantry, Garde, prep, and caterings.
  • job preparing all saut and dessert items on the menu as well assisting in innovative menu ideas.
  • Worked all stations of the kitchen: grill/tandor, saut , grade manger and dessert plating.
  • up to the broiler station and than to saute, and than on to running the production of the kitchen..

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357 Saut Jobs

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13. High Volume
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high Demand
Here's how High Volume is used in Chef jobs:
  • Performed effectively in high volume food production.
  • Supervised banquets, 700 guest nightly luau, spa menu, high volume poolside restaurant and Pacific Rim fine dining restaurant.
  • Worked in a fast paced, high volume setting, preparing meals in a quick and efficient manner.
  • Performed all functions of kitchen operation for both breakfast and lunch in this high volume American-style restaurant.
  • Prepared hundreds dishes per evening in high volume, upscale, and open style kitchen.
  • Managed daytime operations for a high volume diner located in industrial Long Island City.
  • Maintained and handled high volume of customers while keeping area clean and sanitized.
  • Balance customer service satisfaction and meal proficiency at a high volume pace.
  • Prepared food in a high volume, upscale, top-rated eatery.
  • Cook Bacon and meat during the week and high volume weekends.
  • Provide professional, efficient customer service in high volume food cart.
  • Influenced design and layout for a high volume production kitchen.
  • Experience of high volume catering in a busy work place.
  • Prepared special in many dishes, with high volumes.
  • Executed high volume production from multiple outlets.
  • Worked in a high volume restaurant.
  • Maintained a high volume store.
  • Managed and maintained a high volume outlet (average [ ] guests/daily) with 1 immediate Sous Chef.
  • worked all stations in this high volume seasonal restaurant.
  • oriented Smaller very high volume lunch business.

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298 High Volume Jobs

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14. Labor Costs
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high Demand
Here's how Labor Costs is used in Chef jobs:
  • Reduced Labor Costs/Overtime and initiated cross-training schedule.
  • 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.
  • Maintained labor costs (including management) at 18% and food costs at 26% with zero waste.
  • Trained new staff, maintained the target food and labor costs, raised the bar for quality of food.
  • Managed all areas of kitchen operations; controlled food costs, inventory, and labor costs under budget.
  • Maintained the food and labor costs for all the kitchen outlets while maximizing quality and presentation of food.
  • Supervised inventory, responsible for ordering, purchasing, development, labor costs, and scheduling.
  • Financed, along with partner, entire event to including food and labor costs.
  • Prepared budgets, controlled food and labor costs, and analyzed P&L.
  • Energized efforts to control portions and waste and reduce food and labor costs.
  • Prepared the budget, including projections of annual food and labor costs.
  • Demonstrated a continuous commitment to reducing food and labor costs.
  • Maintained budgeted labor costs as well as potential food cost.
  • Structured prep lists to facilitate food & labor costs.
  • Managed food and labor costs.
  • Maintained food and labor costs.
  • Managed and trained all kitchen personnel Decreased labor costs 3% and food costs 5% Managed staff of 15 to 25
  • Trained all Staff Kept Control of Food and Labor Costs Created all menus and recipes
  • Managed multifunction kitchen Averaged 500 covers nightly Banquets up to 1000 people Monthly Inventory Maintained proper food and labor costs

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21 Labor Costs Jobs

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15. Pantry
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average Demand
Here's how Pantry is used in Chef jobs:
  • Worked in all areas of food preparation including pantry, saucier, pastry, fish and meat stations.
  • Fill in on any station when needed to include grill, deli, pantry, and banquet.
  • Trained staff in classic steak house style saute, broiler, pantry with French and Italian influence.
  • Supervised a staff of 18 pantry cooks which prepared small banquets and cold food for the hotel
  • Worked every position from Prep, Pantry, Grill and fry stations, to serving.
  • Worked Broiler, Saute, Pantry and Fry stations in high stress situations.
  • Procure food ingredients and supplies from kitchen and pantry for daily work.
  • Work grill station, pantry, and expo stations.
  • Served in their main restaurant covering the pantry.
  • Worked grill, flat top and pantry.
  • Worked Pantry and Saute stations.
  • Worked as chef tournert with different positions of kitchen: grill, broiler, saute, sauce, pantry, breakfast.
  • Supervised and delegated daily responsibilities to cooks and pantry kitchen employees, assuring highest quality products and deadlines were met.
  • Executed various kitchen stations and performed saute', swing, salad and pantry chef responsibilities.
  • Worked entire line, including, prep, pantry, pasta, saute , and grille.
  • Completed training on saucier and pantry line -Menu preparation -Food safety awareness
  • Gained a variety of in-depth experiences including broiler, saut , fry, saucier, prep pantry and expediting.
  • Maintained proper stock and ordering for pantry, cold line, and saut sections.
  • Worked line (saut and broiler) and pantry.
  • Worked various stations that included pantry, grill, saut , sauce, and dessert.

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38 Pantry Jobs

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16. Inventory Control
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average Demand
Here's how Inventory Control is used in Chef jobs:
  • Managed every aspect of daily kitchen operations including food/supply ordering and inventory control.
  • Create and test new menu, inventory control, implement food cost procedures in order to maximize profit.
  • Applied standards of safety, progressive cooking, also portion and inventory control to meet mission requirements.
  • Put systems in place for daily preparation, inventory control, cleanliness and adherence to health standards.
  • Managed inventory control measures by ordering within budget constraints to meet daily sales and promotional goals.
  • Inventory control and waste management were also a part of my weekly and monthly responsibilities.
  • Inventory control, created a loss prevention culture to our staff.
  • Inventory Control, budge management, and financial trend analysis.
  • Manage food storage, proper refrigeration and inventory control.
  • Inventory control and all morning and afternoon preparations.
  • Inventory control, cost control and order receiving.
  • Inventory control, and balancing of cash registers.
  • Assisted in receiving and inventory control.
  • Managed the ordering and inventory control.
  • Assisted FSD in inventory control.
  • inventory control and kitchen employee supervision.
  • Maintained inventory control, financials, purchasing, employee scheduling, food and labor cost.
  • Maintain inventory control for quality assurance 5.
  • Inventory control and quality control Production coordination for two satellite outlets in neighboring cities Banquet food display design and production
  • Developed menu Wrote kitchen schematics and procedures for entire company Inventory controls

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3 Inventory Control Jobs

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17. Staff Members
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average Demand
Here's how Staff Members is used in Chef jobs:
  • Supervised and maintained sanitation procedures for twenty kitchen staff members.
  • Managed 15 staff members and oversaw production of high-volume establishment for the upscale restaurant specializing in Seafood Cuisine.
  • Teamed with human resources to handle the hiring, scheduling, and training for new staff members.
  • Worked effectively within a team of over 20 staff members, including training of new hires.
  • Created a hands-on training module that was implemented to certify corporately, 38 production staff members
  • Trained and assisted in the supervision of all new and existing production staff members.
  • Interviewed and hired staff members, providing new-employee orientation and overseeing training.
  • Trained 2 new staff members in the fine art of culinary creativeness.
  • Prepared breakfast, lunch and dinner for up to 50 staff members.
  • Provide expert guidance, oversight and training to cooking staff members.
  • Monitor staff members to ensure proper sanitation practices are being followed.
  • Identified, recruited and trained new staff members.
  • Assisted other staff members to meet deadlines.
  • Trained and mentored certain staff members.
  • Assisted in training new staff members.
  • Mentor & train staff members.
  • Coordinated complete food operations, hired and trained new staff members, inventory control, adhered to serve-safe and sanitation guidelines.
  • Prepare and serve entrees, soups, and salads for corporate staff members and core press personnel attending home games !
  • Introduced recipes cost spreadsheets Inventory utilization, get the most of your stock Interview new staff members
  • Cooked meals for school staff members Remained aware of food safety procedures and protocols Worked a P.O.S System

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23 Staff Members Jobs

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18. Cost Control
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average Demand
Here's how Cost Control is used in Chef jobs:
  • Inventory control: Duties included product ordering, physical inventory count, yield profitability, and cost control
  • Managed kitchen staff of ten, supervised quality and cost control, frequented fish markets for daily selection
  • Job tasks included customer service, maintaining standard operating procedures, scheduling and cost control.
  • 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.
  • Ensured safety and cost control by implementing food quality and proper rotation (FIFO)
  • Handled schedules, back of the house labor hours and food cost control.
  • Performed kitchen management duties including menu planning, inventory, and cost controls.
  • Specialized in food safety and cost control, kept food costs down.
  • Maintain cost control in the food and beverage area.
  • Assisted with inventories, pricing and cost controls.
  • Cost control and purchasing of all products.
  • Experienced in managing inventory and cost control.
  • Monitor food and labor cost controls.
  • Achieved all quality and cost controls.
  • Redesigned cost controls to meet budget.
  • Received training on food cost control and managing expensive proteins Honed skills in sauce-making, soup production, and fabrication.
  • Manage product cost controls for saut , appetizer, cold line, and pantry stations through negotiation with vendors and purveyors.
  • Created and prepared daily specials Maintained quality of product and cost controls Baked desserts for restaurant
  • Implemented Line policies & procedures Trained new employees Assisted management in inventory/cost control Prepared daily prep list

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74 Cost Control Jobs

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19. Recipe Development
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average Demand
Here's how Recipe Development is used in Chef jobs:
  • 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.
  • Inventory, recipe development, training of the staff, and budget conformity are all done on a daily basis.
  • Assisted in the renovation of three-meal outlet and concept including menu and recipe development, line equipment changes and purchasing.
  • Implemented core menu items, recipe development & standardization; cost analysis; quality control and workstation operations.
  • 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.
  • 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.
  • Worked directly with ownership regarding menu, food cost, and recipe development.
  • Helped re-organize the kitchen, ordering procedures, scheduling, recipe development.
  • Interpret recipes and participate in new menu recipe development.
  • Prepared high quality entr e options including homemade soups daily Assisted with menu planning and recipe development
  • Worked closely with vender partners in program and recipe development.
  • Market Chef Recipe development based on fresh and local ingredients.
  • Implemented the Charcuterie program, recipe development and refinement.
  • Assist Chef in recipe development Determining per plate costs Ordering and receiving of C.O.D.
  • Coordinated all aspects of production in North Branford location Menu and recipe development.

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3 Recipe Development Jobs

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20. Breakfast Pastries
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average Demand
Here's how Breakfast Pastries is used in Chef jobs:
  • Baked and decorated donuts, Danish's, scones and assorted muffins/breakfast pastries.
  • Bake breakfast pastries and prepare breakfast and lunch.
  • Create different types of desserts and breakfast pastries.

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2 Breakfast Pastries Jobs

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21. Storage Areas
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average Demand
Here's how Storage Areas is used in Chef jobs:
  • Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
  • Assist with the cleaning, hygiene, and organization of kitchen, coolers, and all storage areas.
  • Assisted in keeping freezers, walk-ins, and other storage areas in proper cleanliness and order.
  • Assist in maintaining food storage areas in a clean and properly arranged manner at all times.
  • Established operating and work procedures, inspect dining, storage areas, and dining facility personnel.
  • Assisted in preparation of restaurant, kitchen and storage areas for successfully passed 2008 Health Inspection.
  • Cleaned meat aisles, storage areas and work areas, following all health and safety guidelines.
  • Take and record temperature of food and food storage areas such as refrigerators and freezers.
  • Monitored temperature of cases, shelves and storage areas and reported failures to the manager.
  • Place clean dishes, utensils, or cooking equipment in storage areas.
  • Store food in designated containers and storage areas to prevent spoilage.
  • Keep kitchen, dish, and storage areas clean and organized.
  • Maintained and organized dry storage areas and cold food storage areas.
  • Maintain storage areas in clean, orderly and efficient condition.
  • Stocked and took inventory of storage areas.
  • Recorded temperature of food and storage areas.
  • Ensured all storage areas were tidy and all products were stored appropriately Constantly used safe and hygienic food handling practices.
  • Make sure all storage areas are tidy and all products are stored appropriately 11.
  • Checked in all orders and organized storage areas and walk ins daily.
  • Followed a cleaning schedule for designated equipment and storage areas.

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65 Storage Areas Jobs

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22. CAF
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average Demand
Here's how CAF is used in Chef jobs:
  • Worked with a team to provide a variety of meals twice daily in a corporate cafeteria serving approximately 1,500.
  • Prepare and server ready to eat meals in a cafeteria setting throughout the day by following recipes for certain mealtimes
  • Prepared food for various charities; including the USO, Cafe 19, and Habitat for Humanity.
  • Worked in a cafeteria and also a restaurant setting, on all types of cooking apparatuses.
  • Head Chef 2008 -2011 Kansas City Cafe : Crossroads District Kansas City MO.
  • Assist Executive Chef in overseeing day to day catering and cafeteria operations.
  • Planned, created and prepared menu for associate cafeteria.
  • Provided personalized service in cafeteria Hired and discharged employees.
  • prepare soups, salads, sandwiches, cookies and muffins for Monmouth University Student Center Cafeteria
  • Served cafeteria style meals to campers and staff Supervised kitchen staff Ensured health code standards and food quality at all times
  • Established effective working relationships with local suppliers and was the primary purchasing agent for the caf .
  • Maintained low labor cost by cross training and scheduling to meet caf peak time needs.
  • Helped modernize and develop their upscale caf by increasing offerings and emphasizing freshness.
  • Supervised the kitchen and dining operations of the 300 seat Rose Garden Caf .
  • Coordinated caf events and rolling out of special items.
  • Researched, Developed and Wrote opening caf menu.
  • organized an opened caf , Assisted in all menu prep an execution, Placed and received orders
  • Customized menus themed from Carnival of Venice, Parisian Sidewalk Caf , Mardi Gras to BBQ Barn Parties.
  • Operated 28 cafeterias in Puerto Rico(pharmaceuticals) Regional Chef Nov.2006-2009 .
  • Co-Created with Nika Whittemore for The World Caf .

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206 CAF Jobs

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23. High Quality
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average Demand
Here's how High Quality is used in Chef jobs:
  • Ensured consistent high quality plate presentation.
  • Led fourteen chefs to prepare high quality food items for sale by more than forty sales counter staff.
  • Come up with recipes and ideas on the fly that meets the high quality expectations of the guests.
  • Maintain equipment and food purchases and inventory, with close attention to cost efficiency and high quality.
  • Maintain inventory, constantly evaluating meals and food products to ensure the high quality.
  • Inspected restaurant daily to ensure high quality food and food presentation and cleanliness.
  • Recognized by managers and peers for strong teamwork and high quality service.
  • Prepare high quality meals for 300-400 people for special events.
  • Served high quality entree's dessert's and to customers.
  • Produced high quality customer service in a fast paced environment.
  • Volunteer in preparing high quality meals for disaster relief.
  • Provide, manage, and time high quality food.
  • Produced high quality meals in a fast paced kitchen.
  • Support kitchen staff in maintaining high quality food service.
  • Prepare and cook high quality meats and seafood entrees.
  • Produced food to a high quality and standard.
  • Maintain a high quality of food.
  • Maintain high quality standards for customers.
  • Worked with team members to ensure prompt and high quality food service Learned food preparation skills
  • Maintain a clean work environment Stock supplies when needed, take inventory Prepare high quality food for customer orders

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259 High Quality Jobs

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24. Daily Operations
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average Demand
Here's how Daily Operations is used in Chef jobs:
  • Assisted and educated staff on elements of daily operations in conjunction with personal culinary duties.
  • Carried out the daily operations and maintaining coordination among different department to ensure proper functioning.
  • Monitored daily operations and reported any deficiencies to Food Service Director.
  • Maintained bar and restaurant appearance during and after daily operations.
  • Worked closely with the General Manager on daily operations and ensuring that weekly and period budgets were met.
  • Assisted with ordering and menu planning with the daily operations as well as banquet events.
  • Manage daily operations of Elite Healthy Lifestyle under Cohen USA Weight Loss Program.
  • Designed and create menus for daily operations and special functions and events.
  • Managed five (5) employees and daily operations in full-service restaurant.
  • Executed daily operations for preparing, foods before events to satisfy customers.
  • Managed the daily operations of restaurant with a staff of 20.
  • Oversee daily operations of Hotel Restaurant for lunch and dinner shifts.
  • Receive food ingredients and supplies required for daily operations.
  • Assist in the daily operations of the hotel kitchen.
  • Designed kitchen, daily operations for fine dining restaurant.
  • Supervised daily operations of prep cooks and other employees.
  • Assist the store manager in the daily operations.
  • Assisted section incharge in daily operations and also ordering and maintaining stocks.
  • Prepare Food & Oversee Daily Operations Inventory, Ordering & Paperwork
  • Supervised kitchen operations Inventory, ordering Prepared food for daily operations and banquets

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15 Daily Operations Jobs

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25. Knife
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average Demand
Here's how Knife is used in Chef jobs:
  • Installed Chef-Server Enterprise On-Premise/WorkStation/ Bootstrapped the Nodes using Knife.
  • Maintained high quality food preparation with excellent saute, prep and knife skills for a high volume, fine dining establishment.
  • Rolled and shaped dough, using rolling pin and cut dough in portions with knife, divider and cookie cutter.
  • Train new cooks and apprentices in proper cooking techniques, knife skills, sanitation, and proper handling of foods.
  • Knife skills, work properly with all kitchen equipment and sanitation, rotation of products.
  • Train others in plate preparation, cooking & knife skills, and quality control.
  • Learned basic food theories, knife skills, proper sanitation and nutrition.
  • Instructed culinary interns on food preparation, time management and knife skills.
  • Guided and demonstrated proper food preparation standards and knife handling skills.
  • Sharpen an 8-inch chefs knife daily.
  • Shape, lace, and tie roasts, using boning knife, skewer, and twine.
  • Knife skills - I love to race.
  • Prepared hot meals for the staff and artist visiting Creating different and unique dishes to exploit my culinary and knife cutting skills
  • worked with knife's slicers, broilers ovens, and deep fryers.
  • Learned European culinary techniques and styles including knife skill training.
  • Knife skills, Fifo rotations and time management.
  • Well established knife skills and appropriate appearl.
  • Studied Classical French and Mediterranean cuisine under guidance from Escoffier Chef Developed knife skills, prep skills and a la minute cooking
  • Knife skills Judging Helped with cooking and presentation Ensured sanitary environment for cooking Assisted in cleaning
  • Line Cook / Prep Cook Knife Cuts Prep Cook Catering Baking

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480 Knife Jobs

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26. Quality Standards
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average Demand
Here's how Quality Standards is used in Chef jobs:
  • Prepare food according to company specifications and maintain consistency in food quality standards.
  • Managed and directed all food preparation and cooking activities, planned menus and ensured all food met quality standards.
  • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
  • Prepared and cooked food according to recipes, quality standards, presentation standards, and food preparation checklist.
  • Interact with residents, on a daily basis, to ensure quality standards and residents' satisfaction.
  • Maintained a food and labor cost below 31 percent while meeting customer demands and quality standards.
  • Valued for improving the products offered, and driving the adoption of stringent quality standards.
  • 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.
  • Tested foods regularly to verify that dishes were cooked adequately and met quality standards.
  • Created and enforced policies and procedures to ensure quality standards were met.
  • Ensured all food items comply with portion, size and quality standards.
  • Cooked Food Prep Dishwasher Cleaned kitchen to quality standards of the manager
  • Evaluate food products to ensure that quality standards are consistently attained.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Modify menus or create new ones that meet quality standards.
  • Evaluate food products to ensure that quality standards are consistently attained Perform miscellaneous job-related duties as assigned
  • Inspected tomato, lettuce and salsa run lines to maintain quality standards for packaging products prior to shipping.
  • Participated and trained in the Quality Initiative program to help maintain quality standards hotel wide.
  • Prepared and cooked food while adhering to recipes, quality standards, and presentation LEADERSHIP

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90 Quality Standards Jobs

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27. Haccp
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average 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.
  • Maintain strict adherence to all food specifications as well as all HACCP, company sanitation standards and safety programs.
  • Managed all aspects of food production, labor control, menu development and HACCP food safety standards.
  • Maintained facility in accordance with OSHA and HACCP standards with no reported incidents.
  • Enforced HACCP, monitor and record hot and cold food temp hourly.
  • Maintained FDA, OSHA, USDA, HACCP and other regulatory compliance.
  • Direct, train, and improve HACCP and quality systems.
  • Enforced HACCP and ServSafe guidelines for the safety of stadium patrons
  • Maintain HACCP procedures so unit is site ready for inspection.
  • Completed HACCP and temperature logs on a daily basis.
  • Comply with HACCP and local health department regulations.
  • Supervised 12 employees Completed HACCP documentation.
  • Maintained healthy and food HACCP guidelines.
  • Maintain all HACCP procedures and practices.
  • Look after the kitchen cleaning (HACCP).
  • Set up restaurant Owner with menu development/ Recipes portioning and procedure guidelines according to haccp responsibilities.
  • Meet and exceed the department objectives and goals (budget, P & L margins, haccp standards and others).
  • Follow all safety procedures and fill out haccp sheets.
  • Recorded accurate information on HACCP logs Truck and Van driver responsible for deliveries to the five boroughs, N.J. and Florida.

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10 Haccp Jobs

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28. Room Service
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average Demand
Here's how Room Service is used in Chef jobs:
  • 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.
  • 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.
  • Produced the highest quality cuisine for Season's Restaurant & Room Service.
  • Prepare full menu, made to order breakfast, including room service.
  • Covered all stations and also responsible for the private dining room service.
  • Strengthened coordination and consistency of dining room service and kitchen staff.
  • Prepped and prepared food for kitchen and dining room service.
  • Cooked for the restaurant, bar, and room service.
  • Prepared meals for restaurant and room service.
  • Assisted in Room Service prep.
  • Managed three outlets, EDR(24 hr service), Pool and Room service at the casino.
  • Cashier and Customer Service Personnel Room Service Attendant
  • Developed room service menus inclusive of dietary for various hospitals Performed all aspects of food from preparation, serving to catering
  • Order, stock, schedule, and prep Received Room Service Orders, prepared meals, room delivery
  • Assist in increasing GOP through driving sales of room service, hotel amenities ie.
  • Expedite the Caf and Rotunda Restaurants as well as Room Service during the lunch and dinner shifts.
  • Charge of Number 1 Brunch in NYC Peacock Alley Bull and Bear Oscars Banquets Room Service

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19 Room Service Jobs

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29. BOH
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average Demand
Here's how BOH is used in Chef jobs:
  • Promoted to BOH manager and key holder assisted with inventory and also some FOH demands including opening and closing as needed.
  • Preserve Calorie, Carbohydrates, Proteins, Vitamins, Calcium, Iron and other vital elements.
  • Recruited and retained FOH & BOH staff as well as trained and supervised kitchen staff.
  • Trained all BOH staff on all areas, cross-trained employees on all stations.
  • Maintained strict company health and safety standards, which exceeded BOH requirements.
  • Perform annual reviews General Manager for the Sous Chef and BOH employees.
  • Assisted with ordering, costing, scheduling & training BOH staff.
  • Managed the FOH and BOH operations and trained new employees.
  • Cook on the line during breakfast and BOH during lunch.
  • Supervised 15 employees, which included FOH and BOH.
  • Assisted the Executive Chef with all BOH operations.
  • Worked with equipment and BOH set up
  • Handled every aspect of BOH.
  • Started from BOH to FOH in the matter of weeks.
  • Maintain a clean and organized BOH workspace including loading dock and prep kitchen.
  • supervised and executed all BOH operations for private country club.
  • Set up Chef Case Assist in all duties in BOH and FOH when needed.
  • Clean/Sanitized BOH , bathrooms , and dining area
  • List of boh duties apon request
  • Operate and manage a small "bohemia style" theater.

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71 BOH Jobs

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30. Garde Manger
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low Demand
Here's how Garde Manger is used in Chef jobs:
  • Completed two years of instruction in: cooking, baking, purchasing, supervisory management, garde manger, etc.
  • Worked and Trained new employees on all stations including Garde Manger, Grill, Saute, and Prep
  • 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.
  • Display cooking, garde manger, large plate ups, buffets and production.
  • Worked various stations for dinner service, garde manger, seafood and vegetables.
  • Prepared breakfast buffet, cold cuts, fruit baskets and garde manger.
  • Trained in banquet setup, gourmet dining and garde manger preparations.
  • Worked grill and garde manger.
  • Saute, Grill, Hot Apps, Garde Manger, Pastry Menu Planning, Fish Fabrication, Meat Fabrication, Pork Fabrication
  • Line Cook At George's I eventually worked all stations including Meat/Seafood, Accompaniments, Fry/Apps and Garde Manger.
  • Apprentice under top chef learning saute, saucier, and garde manger Produced sorbets, souffles and other desserts
  • Worked grill, sautee, garde manger station at Prescott's Restaurant
  • Work line on grill, saute, and garde manger Create soups, entrees, daily specials
  • Prepared fine dining Asian-inspired food at wok, saut , and garde manger stations.
  • Prepare soup du Jour and supervised saute grill and garde manger.
  • Worked garde manger, pastry, saut , grill and expo.
  • Introduced high end prix-fixe menus with wine pairings, chef amuse-bouche, upscale hors d'oeuvres and garde manger.
  • Prepare basic ingredients for dinner meals Work garde manger station Create garnishes for plates Plating food

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57 Garde Manger Jobs

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31. Regular Basis
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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.
  • 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.
  • Prepared food of all types on a regular basis and for catering events.
  • Ensured quality of raw and cooked food items on a regular basis.
  • Maintain important relationship with vendors and food brokers on a regular basis.
  • Review food and labor costs of entire operation on a regular basis.
  • Executed 7 to 12 weddings / banquettes simultaneously on a regular basis.
  • Created automation scripts to deploy and test builds on regular basis.
  • Introduce new dishes to menu items 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.
  • Checked all food items for expirations on a regular basis.
  • Provided excellent customer service with follow-up calls on a regular basis. "

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13 Regular Basis Jobs

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32. Portion Control
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low Demand
Here's how Portion Control is used in Chef jobs:
  • Lower Food Cost From 30% to 25% on all stores due to very good system on portion control
  • Used approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
  • Prepared quality products while maintaining proper food safety practices, portion control and presentation within service goal times.
  • Trained production teams on new recipes, cooking procedure, presentations styles and portion controls.
  • Set up portion control, food utilization, HACCP, safety, sanitation procedures.
  • Follow recipes, plate presentation, and portion controls as specified by restaurant guidelines.
  • Educated and maintained high standards of portion control, sanitation, and food waste.
  • Follow recipes, portion control and presentation specifications as set by the Chef.
  • Organized and managed recipes, menu planning portion control and presentation.
  • Established menu planning, portion control, food cost and ordering.
  • Plan and prepare meals using proper sanitation and portion control.
  • Followed recipes, portion control, & presentation specifications.
  • Serve food in accordance with established portion control procedures.
  • Correct maintenance of portion control and food cost control.
  • Assembled food orders while maintaining appropriate portion control.
  • Initiated portion control to reduce food costs.
  • Monitored fresh products and portion control.
  • Managed portion control of prepped items.
  • Planned menu and daily specials, supervised kitchen staff, responsible for purchasing, receiving, portion control and food cost.
  • Grill cooking style Developed a mind set on portion controlling and recipe compliance to maintain food cost at a minimum.

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145 Portion Control Jobs

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33. Line Cooks
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low Demand
Here's how Line Cooks is used in Chef jobs:
  • Supervised staff of receivers, prep cooks, line cooks; expedited high volume orders during peak traffic.
  • Trained all essential personnel in the restaurant including waiters, cashiers, and line cooks.
  • Supplied and assisted line cooks and pantry cooks in maintaining proper food levels.
  • Organize, train and supervise the line cooks and other kitchen staff.
  • Work and maintain the organization of the line and supervise line cooks.
  • Train line cooks, and incorporates new items into set menu.
  • Manage all line cooks, scheduling, hiring, firing.
  • Trained new line cooks, Implement effective procedures and policies.
  • Managed a small group of line cooks during each shift.
  • Control orders & deliveries, train & manage line cooks.
  • Direct supervision and training of 15 line cooks.
  • Managed a team of 8 line cooks.
  • Assisted line cooks when needed during service.
  • Supervised 5 line cooks and stewards.
  • Direct supervision of line cooks.
  • Supervised and trained line cooks.
  • Worked with head chef, prep cooks and line cooks.
  • Assisted the line cooks, Sous Chefs, and Executive Chef in mis en placing items needed to complete recipes.
  • led line cooks, inventory/ordered food product, managed cooks schedules, created specials for daily menu.
  • Prepared breakfast, lunch and dinner Prepared all menu items from scratch Prepared deli sandwiches Prep for the nighttime line cooks

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1,762 Line Cooks Jobs

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34. Culinary
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low Demand
Here's how Culinary is used in Chef jobs:
  • Managed culinary operations in the resorts banquet department, restaurant outlets and employee cafeteria.
  • Developed comprehensive training programs to ensure a well rounded and functional culinary team.
  • Identified, mentored, and developed culinary staff for potential management positions.
  • Interfaced with customers by answering any culinary questions and Filling orders.
  • Assisted in continuing education workshops involving the culinary arts.
  • Experienced in culinary design and presentation.
  • Assisted Executive Chef in all Culinary activities to include working Hot-Line during dinner hours, mostly on Wood-Fired Broiler & Saute.
  • Apprenticed under the American Culinary Federation's Chef of the Year 2005 for the Kansas City area.
  • Managed over 40 cast members, including culinary, stewarding and receiving.
  • Recruited by owner to design and oversee establishment of new culinary kitchen.
  • Received Five Diamond Awards for culinary excellence in food and beverage.
  • Head Chef and Culinary Coordinator for the Department of Corrections.
  • Interact and fulfill the culinary needs of inpatients.
  • Key Accomplishments Part of the culinary/marketing team responsible for a 30% increase in company sales for the 2013 fiscal year.
  • Organized food inventory and calculated food cost; supervised kitchen staff VOLUNTEER CULINARY EXPERIENCE
  • Trained with noted French Chef Mastered complex culinary dishes
  • Collaborated in streamlining Highland's culinary process by developing procedures to increase accuracy and efficiency for executing culinary supported sales presentations.
  • Assisted in food preparation and food storage Gained culinary knowledge and experience Operated kitchen equipment
  • Handle high pressure situations Communication and broad culinary skills High volume production capability
  • Created daily menu specialties * Lead staff of Line Cooks * Featured training for culinary interns * Food preparation

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77 Culinary Jobs

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35. High Standards
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low Demand
Here's how High Standards is used in Chef jobs:
  • Maintained high standards of customer service during high-volume, fast-paced operations.
  • 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.
  • Ensured high standards of sanitation and cleanliness were maintained throughout the kitchen at all times and enforced food safety.
  • Ensured that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
  • 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.
  • Rectified guest complaints quickly and efficiently, and upheld high standards of customer service.
  • Planned, Coordinated and Participated in preparation of high standards Food Service.
  • Trained and Scheduled employees to work efficiently to meet high standards.
  • Created and maintained high standards for guest service and quality food.
  • Focused on high standards of organic ingredients and healthy choices.
  • Maintained high standards of recipe standards and kitchen cleanliness.
  • Maintained high standards of sanitation and food safety.
  • Developed only high standards of customer focus.
  • Maintained high standards of cleanliness and sanitation.
  • Maintain high standards of quality control.
  • Maintained high standards of excellence.
  • Cleaned kitchen to maintain high standards
  • adhere to high standards and request from members.

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10 High Standards Jobs

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36. FOH
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low Demand
Here's how FOH is used in Chef jobs:
  • Trained and experienced in all aspects of full-service restaurant management operations in both FOH and BOH.
  • Managed 40 plus employees including FOH and BOH along with seasonal and temporary workers.
  • Implemented systems for both BOH and FOH to accommodate for a busy service.
  • Opened this account with 10 other employees, with another 40 FOH associates.
  • Manage both FOH and BOH supplies including inventory, purchasing and distribution.
  • Trained all positions of BOH & FOH staff for dinner service.
  • Worked every FOH station and established training methods for all FOH positions
  • Engage guests with culinary conversation and assist FOH when possible.
  • Help with cashiers and severs when needed for FOH.
  • Train FOH and BOH while monitoring the staff performance.
  • Helped with Cocktail servers and FOH upon need.
  • Trained FOH and BOH on menu and table service
  • Interviewed and hired staff for FOH and BOH.
  • Assisted with BOH and FOH remodel development
  • Manage a team of more than 30 people (BOH/FOH) to work quick and efficiently.
  • Received Coporate set standard training in all FOH operations and management and all BOH operations and management.
  • Counter Culture Certified Cross-trained in all FOH positions; knowledge of all aspects of the restaurant.
  • Trained on all stations including expo & inventory.Worked hands on with FOH guest.
  • Hired and trained BOH and FOH also prepared food created menu and managed foodcost.
  • staffed and trained BOH and FOH on a personal "1to 1"basis.

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26 FOH Jobs

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37. Special Dietary
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low Demand
Here's how Special Dietary is used in Chef jobs:
  • Confirmed and determined any special dietary and other special requirements.
  • Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
  • Produced food for customers with allergies and special dietary needs, as well as providing vegetarian and vegan options.
  • 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.
  • Assisted in weekly menu planning responsible for all special dietary needs of our guests.
  • Plan, prepare, and deliver meals to individuals with special dietary needs.
  • Constructed menu to meet all and any special dietary needs of each child.
  • Handled special dietary concerns with a keen sense of organization and detail.
  • Contributed to the development of new dishes with special dietary needs.
  • Farm to table designed meals as well as special dietary needs.
  • Cooked food according to menus, special dietary or nutritional restrictions.
  • Managed special dietary restrictions for large percentage of guests per meal.
  • Managed special dietary request for actors and directors.
  • Ensured that special dietary requirements are catered for.
  • Meet special dietary needs as requested.
  • Adhered to all regulations of the U.S. Department of Health guidelines Met all nutrition and special dietary needs of students.
  • Created menus for and prepared three multi-course meals each day with attention to special dietary restrictions.
  • Prepared meals for clients with special Dietary needs Created Budget and Managed Inventory Coordinated and Planned Weekly Menu

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7 Special Dietary Jobs

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38. Large Parties
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low Demand
Here's how Large Parties is used in Chef jobs:
  • Provided food for large parties during football season at each tail-gate party held ranging from 100-500 guests weekly.
  • Catered weddings business meeting and large parties, also catered the Masters PGA Golf tournament all four years.
  • Created daily specials, catered large parties and prepared special meals for residents with modified diet needs.
  • Developed new menus for lunch and dinner specials, special events, large parties and catering.
  • Catered events from small parties of 2-3 people up to large parties for over 1200 people.
  • Serve as chef for large parties of 200+ individuals on high-end yacht charters.
  • Managed and directed preparation of special foods for large parties of people.
  • Prepared and assembled dishes for large parties for the catering center.
  • Maintained appetizers for large parties during peak hours of restaurants business.
  • Assisted in orchestrating large parties such as weddings and business parties.
  • Participated in the preparation of large parties in the restaurant.
  • Prepared and plated food items for large parties.
  • Have experience with large parties, and events.
  • Cooked the main protein for large parties.
  • Prepared meals for large parties and events.
  • Set up banquets for large parties of 500 or more.
  • Cook and prepare all desserts such as cookies, cakes, and souffl s. Assist cooking for large parties.
  • Sole chef in the kitchen on several occasions *Managed preparation and presentation of food for large parties *Created daily specials
  • Prepared and cooked for dinner Service Prepared and cooked food for catered events Weddings and large parties
  • Prepare food for guest Answer phones Catering to large parties

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39. Ensure Conformance
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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.
  • Performed routine inspections of supplies, equipment, and work areas to ensure conformance to established standards.
  • Monitor sanitation practices, Inspect supplies, equipment and work areas to ensure conformance to established standards.
  • Supervised, tasted, smelled and observed food to ensure conformance with recipes and appearance standards.
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
  • Verified supplies, equipment, and work areas to ensure conformance to established standards.
  • Inspect supplies, equipment and work areas to ensure conformance to health standards.

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3 Ensure Conformance Jobs

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40. Cooking Surfaces
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low Demand
Here's how Cooking Surfaces is used in Chef jobs:
  • Disposed of garbage, cleaned utensils, pots, and pans, and cleaned cooking surfaces.
  • Ensured all food preparation areas, utensils, stoves and cooking surfaces were sparkling clean.
  • Monitored and maintained all food preparation areas, cooking surfaces, and utensils.
  • Clean food preparation areas, cooking surfaces, and utensils.

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4 Cooking Surfaces Jobs

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41. Servsafe
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low Demand
Here's how Servsafe is used in Chef jobs:
  • Maintained kitchen sanitation by following ServSafe guidelines.
  • Followed all ServSafe preparation and sanitation protocol.
  • Prepare food according to ServSafe specifications.
  • Certified Specialty Chef (Emirate Airline) Certified ServSafe Food Handler PROFESSIONAL EXPERIENCE
  • Certified in ServSafe, providing proper food service to the public.
  • Served as the ServSafe certified chef in charge of daily operations.
  • Discussed dish to each person and followed ServSafe guidelines.
  • Comply with all sanitation, ServSafe and safety requirements.
  • Complete daily temperature logs, and follow ServSafe protocol.
  • Maintained HACCP and ServSafe guidelines throughout the unit.
  • Completed ServSafe's Train The Trainer program.
  • Maintained a clean, orderly kitchen within Servsafe standards.
  • Prepare breakfast, lunch and dinner; servsafe
  • Prepare meals Clean kitchen according to ServSafe standards
  • Practiced safe food handling servsafe techniques.
  • Followed Hazard Analysis Critical Control Point (HACCP) and Servsafe practices when preparing and serving food to guests.
  • Team Lead Food preparations Practice safe work habits - ServSafe Certified
  • Prepare recipes through live demonstration Sell product Clean and maintain kitchen Food prep, keeping with ServSafe standards
  • Cook, Prep, Inventory Banquets and Catering Hired on 10/27/2004 with workers permit Received ServSafe 12/16/2010
  • Prepared amuse bouche for all customers during dinner service Average covers from 150-200 per evening Additional Skills and Experience ServSafe certified

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165 Servsafe Jobs

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42. VIP
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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.
  • Helped oversee over 80 concession stands, 72 VIP suites, 4 full-size restaurants and 3 in-seat service kitchens.
  • Hosted a nightly chef's table reserved for VIP guests who desired a personal experience of culinary art.
  • Arranged and executed VIP tasting ahead of Pop-up in order to gauge feedback and make any needed adjustments.
  • Assist large groups, VIP tastings and exclusive events, cooking classes and meeting planner relations.
  • Assisted the Head Chef with preparation and planning of VIP functions and daily specials.
  • Served as Personal Chef to VIP patients in the private wing of the hospital.
  • Served as a cook in guest services for consumers in VIP seating.
  • Created and cooked specialized items par chef for VIP functions and restaurant.
  • Assisted with VIP event catering plated dinners for high profile guests.
  • Set up and cook in action stations for VIP customers.
  • Prepared meals for visiting VIP clients and inspectors.
  • Prepared meals for VIP guests.
  • Prepare, cook, serve in Main Kitchen as well as VIP boxes around the stadium.
  • Handle private parties for VIP guests.
  • Skilled to offer tableside cooking experiences and VIP dinner preparations.
  • care of all Banquets and VIP parties on property.
  • Set up, cook, and break down vip events.
  • Received recognition of VIP guests Brian Gamash and John Satko.
  • Assist Westin Banquet Chef with VIP'S Starwood regional events.

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7 VIP Jobs

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43. Safe Environment
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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.
  • Line Chef - maintain a clean and safe environment.
  • Maintained a clean and safe environment under fast-paced conditions.
  • Maintained a clean, healthy and safe environment.
  • Maintain clean, 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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1 Safe Environment Jobs

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44. Special Guests
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low Demand
Here's how Special Guests is used in Chef jobs:
  • Prepare and cook foods of all types, either on a regular basis or for special guests or 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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104 Special Guests Jobs

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45. Decorative Food Displays
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low Demand
Here's how Decorative Food Displays is used in Chef jobs:
  • Managed food, delivery, presentation, and decorative food displays.
  • Determine how food should be presented and create decorative food displays.
  • Created decorative food displays, and oversaw food presentation and decoration.
  • 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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107 Decorative Food Displays Jobs

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46. Guest Satisfaction
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low Demand
Here's how Guest Satisfaction is used in Chef jobs:
  • Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
  • Created unique menu items and standardized innovative production recipes to maintain consistent dishes for guest satisfaction.
  • Inquired about guest satisfaction, anticipated additional needs and happily fulfilled request.
  • Helped to promote excellent guest satisfaction by providing outstanding customer service.
  • 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.
  • 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.
  • Led a team of culinary specialists to ensure banquet events were executed to guest satisfaction.
  • Increased overall guest satisfaction by over 20 percentage points and stabilized turnover.
  • Go above and beyond to make sure guest satisfactions are met.
  • Increased the guest satisfaction scores for both patients and patrons.
  • Increased guest satisfaction scores over 15% during tenure.
  • Checked tables throughout service times for guest satisfaction.
  • Increased guest satisfaction with proper served Entrees.
  • Respond to requests and ensure guest satisfaction.
  • Manage schedules shifts ensuring guest satisfaction.
  • Managed a team of 4 cooks Brought the guest satisfaction scores to the top of all Italian restaurants in the company.
  • Handled food presentation, food storage, inventory checklists, & maintained consistent cuisine to ensure guest satisfaction.
  • Work as hands on chef to insure guest satisfaction and quality products.

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113 Guest Satisfaction Jobs

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47. Weekly Specials
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low Demand
Here's how Weekly Specials is used in Chef jobs:
  • Create and design weekly specials including desserts, salads, appetizers, and entrees.
  • Offered suggestions and insight to Executive Chef on weekly specials and developed menu items.
  • Order, prep and execute existing menu, weekly specials and special events.
  • Executed weekly specials and tasting menus for fast paced, high volume restaurant.
  • Create weekly specials in keeping with Restaurant's style and seasonality.
  • 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.
  • Maintain food quality, produce daily/weekly specials, prep
  • Create unique dishes for the weekly specials.
  • Assisted manager with weekly specials and orders.
  • Created weekly specials for the dinner menu.
  • Create daily and weekly specials.
  • Assist Executive Chef in creation of weekly specials menu, along with regular/seasonal menus.
  • Assisted in both weekly specials as well as creating new menu items.
  • Assist Executive Chef in planning and execution of weekly specials menu.
  • Created several recipies used for daily menu and weekly specials.
  • Created daily and weekly specials Developed kitchen schedule on a weekly basis Made fresh breads and desserts
  • Prepare for a la carte service - Prepare for banquets up to 200 - Assist in development weekly specials
  • Created weekly specials Hired back of house staff Ordered from food markets and all smallwares focused on plating and garnishing of food

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48. Customer Orders
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low Demand
Here's how Customer Orders is used in Chef jobs:
  • Prepared a variety of foods according to customer orders or supervisor instructions.
  • Placed customer orders and crafted custom deli sandwiches
  • Communicated customer orders to kitchen staffs.
  • Performed guest service duties such as greeting customers, taking customer orders, and completing transactions on the cash register.
  • Cleaned up the restaurant, assembled customer orders, kitchen preparation in the morning, and cooked up orders.
  • Make customer orders, clean, and disinfected kitchen at the end of every shift
  • Lead Cashier Took customer orders, trained new employees, maintained customer relationships.
  • Recorded customer orders and repeated them back in a clear, understandable manner.
  • Cooked and prepared all meats, sandwiches, and customer orders.
  • General assembly, assembling and packaging various items for customer orders.
  • Prepare meats and cheese's, salads take customer orders.
  • Prepared customer orders placed at the Oasis grill.
  • Created and implemented restaurant menu Supervised and cooked all customer orders
  • Request and record customer orders, and compute bills using cash registers, multicounting machines, or pencil and paper.
  • Organize, prepare, and clean workspace Manage time for customer orders Check stock and notify manager of inventory needs
  • Processed customer orders and confirmed that orders were received in a timely fashion.
  • Prepared customer orders according to menu and customer specifications -Operated cash register -Cleaned work areas and customer dining areas
  • Grilled hamburger patties to provide for customer orders Kept grill clean to health care standards ATA EMPLYMENT AGENCY / EXRESS EMPLOYMENT PROFESSIONALS
  • Maintain grill Maintain kitchen cleanliness Prepare meals Cash out customer orders
  • Take customer orders Cook customer orders Process customer orders Cash transactions Customer Service Reconciled cash

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5 Customer Orders Jobs

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49. Product Quality
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low Demand
Here's how Product Quality is used in Chef jobs:
  • Monitored all commodity and preparation procedures and evaluated final product ensuring standardized and consistent product quality.
  • Oversee product quality, cleanliness and profitability of food preparation areas.
  • Maintained highest standards of bakery product quality.
  • Managed the day kitchen operations of an up-scale fresh seafood restaurant increasing annual lunch revenues through menu variety and product quality.
  • Staff management, all shipping and receiving of products, all of kitchen equipment, and product quality management.
  • Standardized recipes in the main production kitchen and worked with team members to ensure product quality.
  • Maintained highest standards of product quality and prepared a variety of local and seasonal specialties.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Ensured product quality, correct specs, and portion control.
  • Created menus, recipes, and standards for product quality.
  • Managed stock to ensure freshness and product quality.
  • Ensured product quality prior to customer pick-up.
  • Maintain product quality and health code standards.
  • Maintained and monitor quality food supplies, ensuring product quality daily menu evaluations Build positive relationships with customer and sales.
  • Constructed several seasonal menus based on product quality, availability, and revenue potentiel.
  • Managed product quality and ordering for all estates proteins and fabrication Animal butchery and constant head to tail usage.
  • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Maintain highest standards of product quality and freshness.
  • Prepare and maintain prodauct to meet production standards and product quality Upkeep of store cleanliness

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10 Product Quality Jobs

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50. Company Standards
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low Demand
Here's how Company Standards is used in Chef jobs:
  • Demonstrated continuous commitment to reducing food cost by following company standards.
  • Prepared food products according to company standards and specifications.
  • Ensured quality excellence and adherence to company standards.
  • Maintained a neat, well groomed appearance including impeccable personal hygiene, hair restraint and minimal jewelry that met company standards.
  • Prepare food to Company standards (recipes), mix, dress, season, and garnish salads.
  • Performed outstanding customer service duties both in person and by telephone while maintaining company standards.
  • Utilized labor effectively to meet budgets, while ensuring high company standards were in place.
  • Lead a delicatessen kitchen team in the preparation of all recipes to company standards.
  • Interacted with staff and management to ensure company standards are met and exceeded.
  • Manage a team of 5 to meet and exceed company standards of performance.
  • Maintain menus and food quality up to company standards.
  • Reviewed and evaluated training for compliance with company standards.
  • Trained new employees on company standards and proper procedures.
  • Retrained all kitchen team members to company standards.
  • Maintain company standards and quality control.
  • Prepare product to company standards.
  • Ensured that federal regulations regarding cleanliness and food preparation were me, Upheld company standards for food quality and service.
  • prepared salads, sandwiches, appetizers and entrees, and ensured the presentation of food was compliant with company standards.
  • Uphold all company standards in regards to recipes and presentation of dishes.
  • Instruct hourly and management staff to company standards .

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20 Company Standards Jobs

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20 Most Common Skills For A Chef

Food Safety

32.5%

Kitchen Equipment

25.9%

Customer Service

6.3%

Dinner Service

5.5%

Menu Items

4.8%

Chefs

2.8%

Cuisine

2.7%

Safety Standards

2.4%

Daily Specials

2.0%

Sous

2.0%

Special Events

2.0%

Saut

1.8%

High Volume

1.4%

Labor Costs

1.3%

Pantry

1.2%

Inventory Control

1.2%

Staff Members

1.1%

Cost Control

1.1%

Recipe Development

1.0%

Breakfast Pastries

1.0%
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Typical Skill-Sets Required For A Chef

Rank Skill
1 Food Safety 28.0%
2 Kitchen Equipment 22.3%
3 Customer Service 5.4%
4 Dinner Service 4.7%
5 Menu Items 4.1%
6 Chefs 2.4%
7 Cuisine 2.4%
8 Safety Standards 2.1%
9 Daily Specials 1.7%
10 Sous 1.7%
11 Special Events 1.7%
12 Saut 1.6%
13 High Volume 1.2%
14 Labor Costs 1.1%
15 Pantry 1.1%
16 Inventory Control 1.0%
17 Staff Members 1.0%
18 Cost Control 0.9%
19 Recipe Development 0.9%
20 Breakfast Pastries 0.9%
21 Storage Areas 0.9%
22 CAF 0.8%
23 High Quality 0.8%
24 Daily Operations 0.7%
25 Knife 0.7%
26 Quality Standards 0.7%
27 Haccp 0.7%
28 Room Service 0.6%
29 BOH 0.6%
30 Garde Manger 0.6%
31 Regular Basis 0.5%
32 Portion Control 0.4%
33 Line Cooks 0.4%
34 Culinary 0.4%
35 High Standards 0.4%
36 FOH 0.4%
37 Special Dietary 0.4%
38 Large Parties 0.4%
39 Ensure Conformance 0.3%
40 Cooking Surfaces 0.3%
41 Servsafe 0.3%
42 VIP 0.3%
43 Safe Environment 0.3%
44 Special Guests 0.3%
45 Decorative Food Displays 0.3%
46 Guest Satisfaction 0.3%
47 Weekly Specials 0.3%
48 Customer Orders 0.3%
49 Product Quality 0.3%
50 Company Standards 0.3%
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