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Chef/kitchen manager skills for your resume and career

Updated January 8, 2025
3 min read
Chef/kitchen manager example skills
Below we've compiled a list of the most critical chef/kitchen manager skills. We ranked the top skills for chef/kitchen managers based on the percentage of resumes they appeared on. For example, 22.6% of chef/kitchen manager resumes contained kitchen operations as a skill. Continue reading to find out what skills a chef/kitchen manager needs to be successful in the workplace.

15 chef/kitchen manager skills for your resume and career

1. Kitchen Operations

Here's how chef/kitchen managers use kitchen operations:
  • Increased back of house efficiency while managing regular kitchen operations and catering services.
  • Manage kitchen operations, prepare and cook for seasonal restaurant Community Service/Other:

2. Culinary

Here's how chef/kitchen managers use culinary:
  • Worked all kitchen stations while utilizing a variety of culinary techniques within a fast-paced environment to produce high quality menu items.
  • Trained and managed all kitchen personnel and supervised as well as coordinated all related culinary activities.

3. Wine

Here's how chef/kitchen managers use wine:
  • Prepared, Wine, Bourbon and Beer Dinners, and have catered for up to 1500 people at a single Dinner.
  • Ordered all wine, food and supplies including high-end items from specialty vendors (e.g., seafood from Maine).

4. Quality Standards

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

Here's how chef/kitchen managers use quality standards:
  • Developed recipes and standardized production recipes to ensure consistent quality, establish presentation techniques and quality standards.
  • Supervised kitchen line to ensure preparation and presentation to meet quality standards.

5. Guest Satisfaction

Here's how chef/kitchen managers use guest satisfaction:
  • Deliver high quality guest satisfaction by delivering flawless execution of food and service.
  • Introduced innovative production recipes to maintain consistent quality and guest satisfaction.

6. ServSafe

Here's how chef/kitchen managers use servsafe:
  • Achieved certification by ServSafe National Restaurant Association.
  • Maintained ServSafe Certification for food handlers.

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7. Fine Dining

Here's how chef/kitchen managers use fine dining:
  • Developed seasonal menus for a popular fine dining restaurant.
  • Full service casual fine dining restaurant with Pizza shop downstairs(The Food Factory).

8. Labor Costs

Labor cost is the total of all financial expenses incurred during the production of a product or in the services rendered by a company. This includes wages paid to workers directly, benefits, health care, meals, training, and payroll taxes involved in the process. It also include indirect expenses on labor which is why it's divided into direct and indirect wages.

Here's how chef/kitchen managers use labor costs:
  • Monitor food and labor costs, Keep up with industry trends and create new recipes in collaboration with the Sous Chef
  • Controlled food cost and was in charge of all purchasing, food and labor cost and handling all food events.

9. Food Service

The food service industry is a vast industry comprising of restaurants, caterers, cafeterias operating in institutions and any other business offering a meal not prepared at home. Foodservice operators require necessary utensils for preparing food for the consumers, foodservice distributors are the people who take care of this need for them.

Here's how chef/kitchen managers use food service:
  • Demonstrated knowledge of food service establishment regulations pertaining to sanitation and food handling.
  • Ensured productivity and organization of food service in a fast-paced and high-stress environment.

10. Kitchen Equipment

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

Here's how chef/kitchen managers use kitchen equipment:
  • Redesigned the kitchen facility, wrote specifications and received competitive bids for new kitchen equipment.
  • Managed maintenance of kitchen equipment to ensure complete adherence to policy and procedure.

11. Menu Planning

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

Here's how chef/kitchen managers use menu planning:
  • Specialized in event menu planning and supply management activities to ensure accurate and highly coordinated menu preparation.
  • Generated weekly schedules, menu planning, and product purchasing/negotiation.

12. Quality Food

Here's how chef/kitchen managers use quality food:
  • Increased sales by 20% through quality food and proper buying and customer service skills and implementation of quality control.
  • Supervised all food preparation area including Banquets, Restaurants, Bar/Lounge and associate to ensure consistent high quality food product.

13. Inventory Control

Here's how chef/kitchen managers use inventory control:
  • Cultivated marketing concepts for catering sales, systematized payroll, cost analysis projections and implemented inventory controls.
  • Purchased new scales maintaining effective inventory control.

14. Food Production

Here's how chef/kitchen managers use food production:
  • Demonstrated knowledge of occupational procedures, terminology, and equipment commonly used in food production, management, and service occupations.
  • Supervised daily food production and kitchen sanitation operations in accordance with all applicable laws and regulations.

15. Safety Standards

Here's how chef/kitchen managers use safety standards:
  • Monitored the kitchen daily for quality, and food safety standards while supervising back of house in a diversely staffed restaurant.
  • Reorganized the Kitchen, improving efficiency, productivity and bringing it in line with current Food Safety Standards.
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List of chef/kitchen manager skills to add to your resume

Chef/kitchen manager skills

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

  • Kitchen Operations
  • Culinary
  • Wine
  • Quality Standards
  • Guest Satisfaction
  • ServSafe
  • Fine Dining
  • Labor Costs
  • Food Service
  • Kitchen Equipment
  • Menu Planning
  • Quality Food
  • Inventory Control
  • Food Production
  • Safety Standards
  • POS
  • Food Orders
  • Sanitation Standards
  • BOH
  • Menu Development
  • Product Quality
  • Recipe Development
  • Allergies
  • Dishwashers
  • HACCP
  • Food Storage
  • Line Cooks
  • Sanitation Practices
  • Inventory Management
  • Dinner Service
  • Cost Analysis
  • Private Dining
  • Private Parties
  • FOH
  • Excellent Guest
  • Food Preparation
  • Food Waste
  • Product Inventory
  • Food Inventory
  • Menu Design
  • Garnishing
  • Menu Creation
  • Prep List
  • Portion Control
  • Beverage Management
  • Labor Control
  • Prep Cooks
  • Buffets
  • Gluten Free
  • Fryers

Updated January 8, 2025

Zippia Research Team
Zippia Team

Editorial Staff

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

Updated January 8, 2025

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