Top Chef/Kitchen Manager Skills

Below we've compiled a list of the most important skills for a Chef/Kitchen Manager. We ranked the top skills based on the percentage of Chef/Kitchen Manager resumes they appeared on. For example, 29.4% of Chef/Kitchen Manager resumes contained Kitchen Areas as a skill. Let's find out what skills a Chef/Kitchen Manager actually needs in order to be successful in the workplace.

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

1. Kitchen Areas

high Demand
Here's how Kitchen Areas is used in Chef/Kitchen Manager jobs:
  • Cook meals on daily basis and maintain cleanliness of kitchen areas and work areas.
  • Maintain all kitchen areas to the company standards and health code regulations.
  • Performed general cleanliness and quality control inspection of all kitchen areas.
  • Required employees to maintain consistent and thorough cleaning practices of all kitchen areas and apply food safety techniques.
  • Alternate deep cleaning of kitchen areas throughout the week.
  • Ensured that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.

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2. Food Preparation

high Demand
Here's how Food Preparation is used in Chef/Kitchen Manager jobs:
  • Required special packaging and understanding of travel procedures of food preparation.
  • Supervised daily food preparation charts, ensuring accuracy and quality.
  • Directed food preparation and ensured presentation of dishes was exceptional.
  • Supervised activities of kitchen personnel engaged in food preparation.
  • Followed food preparation and sanitary food handling practices.
  • Managed kitchen staff * Food preparation * Catering management
  • Managed daily food preparation and production.
  • Ensured the quality control of food preparation and that sanitation standards were met in the kitchen and with the kitchen equipment.
  • Instructed staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Job responsibilities included food preparation, day to day business operations, customer service, ordering, inventory and product projections.
  • Direct and participate in all food preparation and catering activities, with emphasis in high-volume corporate conventions and private dining banquets.
  • Trained all my cooks to cook the food and execute the food preparation so it was ready for our catering clients.
  • Directed cleaning and sanitizing of all food preparation equipment and ensures that it is kept in safe and operable condition.
  • Supervised kitchen staff of10 people and ensured proper event set-up, food preparation, kitchen clean-up and proper shut down.
  • Oversee food preparation, inventory and purchasing a cost efficient menu and out of the box new menu creations.
  • Managed the daily kitchen operations including food preparation and overseeing the kitchen by complying with Food and Health regulations.
  • Develop menus, standard recipes and techniques for food preparation and presentation which help to assure consistently high quality.
  • Ensured that all catering recipes, food preparations, and presentations meet the college specifications and commitment to quality.
  • Provided instruction to large numbers of staff on food preparation, recipe development, food safety and sanitation.
  • Oversee food preparation, food production, inventory, product ordering/purchasing, record keeping, and front-back coordination.

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4. Customer Service

high Demand
Here's how Customer Service is used in Chef/Kitchen Manager jobs:
  • Provided courteous and informative customer service in an open kitchen concept while implementing and supporting company initiatives.
  • Performed restaurant set-up and closing duties in addition to providing superior customer service throughout nightly operations.
  • Ensured compliance with company guidelines and provided consistently high quality customer service and satisfaction.
  • Maintained professional vendor relations as well as delivered excellent customer service with a smile.
  • Worked closely with other management to provide excellent customer service.
  • Aided in staff supervision while maintaining quality customer service.
  • Provided courteous face-to-face customer service to all patrons
  • Created Menu, planning, organizing and start-up restaurant-Ordered food, products and supplies-Managed quality control, high standards & customer service
  • Increased sales by 20% through quality food and proper buying and customer service skills and implementation of quality control.
  • Trained staff for correct facility procedures, safety codes, customer service, proper recipes, and plating techniques.
  • Prepare and execute all menu's created by Executive and myself, Team development and great customer service.
  • Created desserts, provided customer service and ensured the maintenance of an extremely clean and efficient working area.
  • Wait on tables (take orders, deliver food to customers, provide excellent customer service).
  • Managed 10 associates on effective ways to multitask, increase sales, and provide excellent customer service.
  • Delegated tasks to over 20 staff members daily to ensure great client satisfaction and customer service.
  • Recruited, interviewed, hired and trained new store employees in operations and customer service skills.
  • Managed daily menus, trained and supervised staff, prepared meals and provided excellent customer service.
  • Provide excellent customer service and followed food safety as well as alcohol and tobacco laws.
  • Performed opening and closing responsibilities, employee training, quality control, and customer service.
  • Hired and trained employees to company standards concerning excellent customer service and work examples.

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5. Labor Costs

high Demand
Here's how Labor Costs is used in Chef/Kitchen Manager jobs:
  • Monitor food and labor costs, Keep up with industry trends and create new recipes in collaboration with the Sous Chef
  • Create specials, perform inventory, purchasing, and scheduling functions, calculate and reduce food and labor costs.
  • Managed food and labor costs and reported all Profits and Losses in monthly report to senior-level management and ownership.
  • Partnered with Executive Chef to plan schedule, create menus and recipes, and review/control food and labor costs.
  • Managed labor costs and schedules; participated in employee training and maintained kitchen safety and safe food handling practices.
  • Managed training, purchasing, sanitation, menus, seasonal promotions, and food and labor costs.
  • Created employee schedules, aided in the control of food and labor costs, and maintained inventory.
  • Reduced labor costs from 32% to 30%, by increasing productivity and implementing quarter-hour scheduling.
  • Reduced and streamlined staff/labor costs through team management, cross training and establishing computerized sales reports.
  • Communicated with the general manager and owners to discuss budget goals, and reduce food/labor costs.
  • Plan menu, assure quality control, and maintain food and labor costs by minimizing waste.
  • Controlled food and labor costs to budget while not compromising food quality and guest satisfaction.
  • Oversee assistant kitchen managers, quality control and inventory, and food and labor costs.
  • Purchased all food supplies and equipment inventories improving overall food and labor costs.
  • Determined food and labor costs, coded invoices, and developed budgets.
  • Calculate food and labor costs on a weekly and monthly basis.
  • Worked with owners to lower food and labor costs.
  • Established and maintained all food and labor costs.
  • Determined and met all food and labor costs.
  • Controlled all waste, food and labor costs.

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6. Daily Specials

high Demand
Here's how Daily Specials is used in Chef/Kitchen Manager jobs:
  • Maintained menu, including determination and scheduling of daily specials and monthly promotional campaigns.
  • Specialized in creating daily specials based on demand and availability of products.
  • Analyzed inventory and usage, preparing daily specials accordingly.
  • Work the line / inventory/ Hiring/Daily Specials /Management/
  • Prepare daily specials, prep cook, making soups and sauces from scratch, preparing entr es to their finest.
  • Created the menu, and daily specials, with consideration of the alcoholic beverage pairings that would suit.
  • Performed duties encompassing the Sue Chef level preparations such as developing the menu and creating exceptional daily specials.
  • Developed menu and daily specials, and assisted on the line for the two kitchens that I operated.
  • Created a new menu for each season along with daily specials, baked homemade bread and desserts.
  • Managed daily specials to reduce waste via inventory awareness and conversion into a special menu item.
  • Created and prepped daily specials for lunch and dinner as well as preparation of regular menu.
  • Assist Executive Chef in revising and creating new recipes for the menu and for daily specials.
  • Staff training, daily specials, ordering inventories, sanitation and safety in the kitchen.
  • Managed back of house operations including ordering, scheduling, and creation of daily specials.
  • Seat 150+, Ordering, inventory, food management, inventory, daily specials.
  • Make daily specials, assure that line is fully prepped and ready for service.
  • Created unique menu selections as well as daily specials to utilize all food products.
  • Inventory day to day duties, creating and over seeing weekly and daily specials.
  • Produced daily specials, menu, and ordered for the kitchen and the inn.
  • Inventory management, daily specials (20+ developed), self-managed line chef.

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7. Recipe Development

high Demand
Here's how Recipe Development is used in Chef/Kitchen Manager jobs:
  • work duties include but aren't limited to: food ordering, menu/recipe development, inventory, scheduling, costing menus
  • Helped design and construct the restaurant kitchen Assisted with menu and recipe development Responsible for hiring and general management of kitchen
  • Ensured smooth restaurant operation by overseeing daily production, recipe development, inventory, purchasing and receiving.
  • Established and maintained all purchasing procedures, recipe development and documentation, sanitation standards and procedures.
  • Core responsibilities include menu and recipe development, procurement, scheduling, production and administrative duties.
  • Full budget responsibilities, on-line purchasing, recipe development and standardization and food cost management.

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8. Sous

high Demand
Here's how Sous is used in Chef/Kitchen Manager jobs:
  • Hired as Head Chef, although my responsibilities were more on par with a Lead Line Cook, or Sous Chef.
  • Lead, trained, controlled and coached a team of 13 crew members from prep to sous chefs.
  • Line cook, Lunch sous chef- in charge of all kitchen operations for opening prep and lunch.
  • Performed additional responsibilities as requested by the Chef, Sous Chef or Kitchen Manager at all times.
  • Hired as line cook for first six months before promotion to Kitchen Manager/Sous chef.
  • Started as line cook, promoted to Prep Supervisor, Sous then KM.
  • Hired as line cook and quickly promoted to Sous Chef and Kitchen Manager.
  • Worked as sous chef, dish, and bus person for restaurant.
  • Managed kitchen operations and served as Sous Chef for the morning shift.
  • Work as kitchen/ banquet sous chef for club events weddings and catering.
  • Trained Sous Chefs and kitchen staff on various stations throughout kitchen.
  • Work with sous and executive chefs to ensure optimal customer satisfaction.
  • Promoted to Sous Chef and after one month of employment.
  • Interview and hire staff and Sous chefs for kitchen personnel.
  • Head Sous Chef for first 2 years then kitchen manager.
  • Partnered with Chefs and Sous Chefs in dish creation.
  • Appointed tasks for souse-chef's and additional employees.
  • Worked as sous chef and kitchen manager.
  • Managed party planning, promotions, scheduling, guest service and service standards Promoted to Sous Chef.
  • Started off as a prep cook but as the years progressed, I made it to Souschef.

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10. Inventory Control

high Demand
Here's how Inventory Control is used in Chef/Kitchen Manager jobs:
  • Cultivated marketing concepts for catering sales, systematized payroll, cost analysis projections and implemented inventory controls.
  • Purchased new scales maintaining effective inventory control.
  • Managed inventory control and expenses.
  • Directed the work of kitchen staff Prepared daily menus for restaurant and catering Responsible for inventory control, ordering, and costs
  • Maintained expenses below budget through accurate planning, waste reduction, purchasing and inventory control, and cost effective operating procedures.
  • Coordinate, train staff, menu planning, purchased food, established par levels, inventory controls, and work functions.
  • Manage kitchen staff, hire, fire, order, inventory control, quality control, and kitchen sanitation.
  • Turned around an establishment that needed inventory control, culinary expertise, discipline and a better work environment.
  • Managed the food service back 0f house operation, menu planning and pricing, and inventory control.
  • Supervised the Shift change and prep staff, maintained walk-in, FIFO availability, and inventory control.
  • Assisted in inventory control by coordinating ordering for products each day in order to prepare adequately.
  • Inventory controls with budget of 34% COGS, routinely below 35% budget.
  • Managed kitchen staff, inventory control, shipping, receiving, maintained equipment safety.
  • Reduced operating costs by 20 percent by implementing an inventory control system.
  • Inventory Control, managed all finances for restaurants day to day operations.
  • Inventory control, cost management, managing staff of 10-25 employees.
  • Full Inventory control, Food ordering, General Preventative maintenance.
  • Developed a daily prep list to better serve inventory control.
  • Provide daily record inventory control and filing using Microsoft Excel.
  • Have worked with POS systems, maintenance and inventory control.

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11. Special Events

high Demand
Here's how Special Events is used in Chef/Kitchen Manager jobs:
  • Supervised day-to-day activities of subordinates, coordinated schedules for hourly associates and hired additional staff for special events.
  • Planned lunch, dinner, and bar menus, as well as planning menus for in-house special events and outside catering.
  • Manage inventory and ordering of product for all restaurant operations Creative design of specials daily and also for special events and occasion
  • Responded to requests for dietary services from the clinical and administrative team for special events, meetings, and conferences.
  • Organized brunch, lunch, and bar menus, in addition to planning special items for in-house special events.
  • Partnered with 2 local golf clubs to provide off-premise catering for all special events including weddings and corporate events.
  • Managed all wedding and special events orders including client meetings, tastings, design, production, and delivery.
  • Lead on special events in arena district plaza parties including the Columbus marathon and cap city half marathon.
  • Planned, coordinated and executed catering for special events, meetings and conferences with up to 1,500 attendees.
  • Assisted in coordinating special events of 200+ such as weddings, birthdays, fundraisers, dinner parties.
  • Prepare special events with a daily focus of special preparation of foods for Individuals with food allergies.
  • Plan daily menus and consult with catering staff about food production aspects of special events being planned.
  • Coordinate orders to be sure that food product is available for special events and/or private parties.
  • Assist in catering for special events, following up with customer satisfaction with guests.
  • Worked face to face with members and guests for special events and event sales.
  • Functioned as the general all-around cook/manager/supervisor for meals, meal creation and special events.
  • Developed new restaurant menus and custom feature menus for wine dinners and special events.
  • Leaded the staff on training, executing daily meals, and special events.
  • Planned lunch, dinner menus as well special items for in-house special events.
  • Planned, organized, and executed all special events for the restaurant/catering events.

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12. Kitchen Equipment

high Demand
Here's how Kitchen Equipment is used in Chef/Kitchen Manager jobs:
  • 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.
  • Maintain kitchen equipment as needed; collaborate with general manager regarding policies.
  • Coordinated maintenance on all kitchen equipment and purchased new equipment when necessary.
  • Scheduled extensive maintenance for kitchen equipment.
  • Purchased kitchen equipment and inventory.
  • Order food, food supplies and kitchen equipment in order to maintain sufficient inventory for meal preparation and culinary staples.
  • Maintained appropriate cleaning schedules for floors, mats, walls, hoods, and other kitchen equipment and service areas.
  • Know how to use all kitchen equipment properly and have a very strong work ethic.
  • Evaluated personnel on proper use of kitchen equipment, tools, techniques, and skills.
  • Have general knowledge in the use of all restaurant kitchen equipment and utensils.
  • Operate and maintain kitchen equipment.
  • Managed and operated 2 kitchens simultaneously Maintained kitchen equipment for two restaurants
  • Coordinate and prepared catering events for 65-100 guests Worked safely around kitchen equipment and monitor and deal with maintenance issues.
  • Assisted in the grand opening of the restaurant and planning & placing of all kitchen equipment in the facility.
  • Maintain and order supplies, maintain kitchen equipment, chef, inventory, kitchenemployee schedules.
  • Maintained a highly efficient and effective kitchen process with minimal kitchen equipment as the business was a startup Assistant Manager

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13. Staff Members

high Demand
Here's how Staff Members is used in Chef/Kitchen Manager jobs:
  • Managed the hiring, reviews and firings of over 20 kitchen staff members, ranging from porters to chefs.
  • Prepare quality, health conscious meals for 65 residents and approximately 25 staff members per Executive Chef determined menu.
  • Lead staff members to prep and cook food for staff member and players delivered food to suites.
  • Functioned as an efficient leader for 4-8 staff members of ranging ages and skill sets.
  • Worked with as many as 5 other staff members in cohesion to assure customer satisfaction.
  • Ensured safe food service & preparation from all kitchen staff & other staff members.
  • Hired new staff members & was ultimately responsible for their on-boarding & training.
  • Ensured all staff members were in compliance with all health and safety regulations.
  • Have the ability to organize, train, supervise and delegate staff members.
  • Managed 6 staff members including scheduling, coaching, and counseling.
  • Hired, trained and supervised staff members on company procedures.
  • Managed daily kitchen operations with up to 28 staff members.
  • Worked with other staff members including, Managers, Owners.
  • Developed and trained staff members for the grand opening.
  • Hired all staff and trained all staff members.
  • Full responsibility for up to 42 staff members.
  • Supervised 8 support kitchen staff members.
  • Supervised 50+ kitchen staff members.
  • Train and Mentor staff members.
  • Recruited and interviewed prespective staff members.

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14. Food Cost

high Demand
Here's how Food Cost is used in Chef/Kitchen Manager jobs:
  • Monitor and manage kitchen labor/food cost/applicable budgetary requirements &/or guidelines.
  • Managed inventory to improve overall efficiency and reduce food costs.
  • Improved inventory management and monitored labor and food costs.
  • Created new responsibilities in prep scheduling, waste logs, costing of all dishes, and overseeing budgets and food costs.
  • Order Food, Create Weekly Menus, Oversee all Food Production, Instill Proper food handling, and Budget Food Cost.
  • Maintain constant communication with suppliers and continuously researching the market-place for better quality products that are in line with food costs.
  • Provided on the job training to all prep and grill cooks, ensured that all food costs were within company guidelines.
  • Controlled food cost and was in charge of all purchasing, food and labor cost and handling all food events.
  • POSITION: KITCHEN MANAGER-responsible for the cafeteria operations including food cost, purchase, cooking, caterings and many more.
  • Job Description: Nightly specials, food costing, menu design, inventory and administration for a new restaurant.
  • Implement all standardized kitchen practices regarding inventory tracking/control, food costs, labor costs, waste management, etc.
  • Involved in writing recipes for food production, food cost control, food safety and maintaining proper inventory levels.
  • Devolved a quality Daily Fresh Menu ran the best Food Cost & employee retention out of the 6 other locations
  • Manage all kitchen matrix such as food cost, labor and scheduling in teaming with sous and kitchen leads.
  • Ordered food from suppliers and kept food costs and waste to a minimum while producing quality meals for customers.
  • Delivered and maintained a 29% food cost budget while labor costs were kept to an average 19%.
  • Handle any conflicts that may arise with employees or customers which includes scheduling, food costing, and complaints.
  • Prepared and review order guides, production sheets, accord to business every week to control better food cost.
  • Inventory and food cost control Progressive discipline R & D recipes Maintaining sanitation & cleanliness Interviewing, hiring & termination
  • Managed team of 10 professionals, reduced labor and food cost through daily planning and careful scheduling of staff.

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15. BOH

average Demand
Here's how BOH is used in Chef/Kitchen Manager jobs:
  • Train, mentor and develop staff - Coordinate Catering Events Up to 2.000 peoples.- Direct Supervisor of BOH +20 Staff
  • Developed new BOH setup and service at four stations, reducing ticket times from forty minutes to fifteen.
  • Re-designed current menu, including sourcing vendors, inventory cost and BOH training, created daily specials.
  • Assisted the Chef with ordering, maintaining quality product and cleanliness of BOH.
  • Managed and maintained all BOH activity, prep and cook.
  • Educate, motivate, and prepare new-hires for BOH positions.
  • Oversee Menu Development and execution by all BOH team members.
  • Managed and directed all BOH operations during an event.
  • Control labor cost through scheduling tactics for BOH staff.
  • Generated: Communication skills between the BOH to FOH.
  • Developed working knowledge of GAPS and Specific Carbohydrate Diet.
  • Hired, trained and managed all BOH staff.
  • Supervised BOH Staff in absence of Executive Chef.
  • Supervised FOH, BOH and catering staff.
  • Hired and trained staff for BOH.
  • Created BOH Operations procedures from scratch.
  • Streamlined BOH policies and procedures.
  • Developed a BOH training manual.
  • Set up POS System and trained all FOH and BOH.
  • Order for FOH and BOH.

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16. High Volume

average Demand
Here's how High Volume is used in Chef/Kitchen Manager jobs:
  • Credited for my ability to execute extremely high volume events and dinners-while maintaining perfection of temperatures and plate presentations.
  • Prepared all menu items on line while leading staff in efficiency and customer service in a high volume customer ratio.
  • Managed a high volume kitchen, which required the need to prepare food quickly while maintaining the quality customers expected.
  • Worked in a high volume fast paced restaurant as a kitchen manager/sous chef preparing southern dished cooked to order.
  • Total reorganization of production kitchen for high volume gourmet catering operation serving parties of 8 to over 400.
  • Experience in a fast paced, high volume production kitchen cooking lunch, dinner, and catered events.
  • Worked with the general manager to ensure high quality in a fast paced high volume scratch kitchen.
  • Head Chef for high volume steakhouse with over 3.5 million in gross-Responsible for entire kitchen staff 20+employees.
  • Monitored production and worked with customers for high volume off site catering events and hotel banquets.
  • Managed up to 15 staff members and prepared meals in high volume of 350 people.
  • Expedited and supervised dinner service in high volume bar and restaurant with catered parties.
  • Decreased ticket to plate time due to my prior training in high volume restaurants.
  • Staff training and supervision in a high volume establishment including banquets and catering.
  • Managed kitchen operations for high grossing, fasted paced, high volume kitchen.
  • Managed high volume, fast paced production and delivery of food services.
  • Coordinated setup and breakdown of multiple stations within high volume kitchen.
  • Planned, coordinated and priced menu for high volume food operation.
  • Head chef for this high volume local eclectic french restaurant.
  • Managed and supervised 200+ employees in high volume restaurants.
  • Manage high volume grill kitchen during peak summer season.

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17. Daily Operations

average Demand
Here's how Daily Operations is used in Chef/Kitchen Manager jobs:
  • Developed and administered policies and procedures for all daily operations.
  • Develop menus for daily operations and special occasions.
  • Controlled and effectively ran the daily operations.
  • Managed daily operations of pastry kitchen.
  • Assisted chef and staff in daily operations, buffet lines, catering, menu planning, inventory and purchasing duties.
  • Oversee daily operations of kitchen/catering staff making sure staff is productive and working in safe and efficient way.
  • Assisted Executive chef with every aspect of daily operations, including food supply, ordering and inventory control
  • Managed all daily operations of the kitchen, and front of house, of the restaurant.
  • Oversee health education for employees, daily operations and financial planning for busy local restaurant.
  • Executed daily operations of prep leading into lunch with a smooth transition into dinner.
  • Manage kitchen staff during daily operations by monitoring food prep and service.
  • Assist the head Chef in running the daily operations of the kitchen.
  • Managed, trained, and supervised all kitchen stations for daily operations.
  • Supervised the daily operations of the kitchen and wait staff.
  • Executed daily operations of setting up the bar and kitchen.
  • Executed daily operations of fast paced campus dining food service.
  • Directed daily operations of all food service departments.
  • Planned and supervised daily operations of the kitchen.
  • Create the prep lists to run daily operations.
  • Help oversee kitchen staff and daily operations.

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18. Quality Standards

average Demand
Here's how Quality Standards is used in Chef/Kitchen Manager jobs:
  • 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.
  • Monitor food service for nutritional, safety, sanitation and quality standards
  • Make sure cooks are following company guidelines to keep quality standards and service consistent, and complete disciplinary write-ups when necessary.
  • Observe and evaluate workers and equipment and work procedures to ensure quality standards and service and complete disciplinary write-ups.
  • Observed and assisted in making sure all items leaving kitchen were up to spec and quality standards expected.
  • Establish presentation guidelines and strict quality standards in the kitchen and FOH.
  • Determine all quality standards and monitoring all menus.
  • Established cost controls, quality standards and presentations.
  • Maintain quality standards of Wolfgang Puck Catering.
  • Maintain high food quality standards.
  • Standardize menu recipes * Establish plate presentations and quality standards.

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19. Dinner Service

average Demand
Here's how Dinner Service is used in Chef/Kitchen Manager jobs:
  • Served plated entrees twice daily and four course white linen dinner service, for up to 21 guests.
  • Preformed kitchen prep, worked on the line, ran the grill, and expedited dinner service.
  • Executed daily preparations of the dinner service and overseeing a total of ten cooks.
  • Managed breakfast, lunch, and dinner service with a staff of 25.
  • Cook and run the line during dinner service as well as lunch.
  • Prepared all food items in 40-seat restaurant with lunch and dinner services.
  • Executed daily dinner service while overseeing employees in both dining locations.
  • Prepared the lunch and/or dinner service in up-scale gourmet bistro atmosphere.
  • Help set up line in the morning/prepare for dinner service.
  • Cooked as lead chef daily for lunch and dinner service.
  • Expedite orders for servers ensure a smooth dinner service.
  • Work the line for lunch and dinner service.
  • Managed kitchen staff employees during dinner service.
  • Expedite for lunch and dinner service.
  • Breakfast, lunch and dinner service.
  • Oversee the preparation of nightly dinner service to ensure best quality flavor, temperature, and service times.
  • Cooked frontline for each dinner service and prepared for breakfast service.
  • make preparations for lunch and dinner services.

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20. Line Cooks

average Demand
Here's how Line Cooks is used in Chef/Kitchen Manager jobs:
  • Managed a kitchen staff between the 3 locations of 24 line cooks, 6 prep cooks, 7 dishwashers.
  • Train and supervise line cooks to ensure quality of all dishes and uphold food and safety guidelines.
  • Directed line cooks in preparation of customer meals in a fast paced and large volume restaurant.
  • Trained existing managers to properly and expeditiously maintain production of food through the line cooks.
  • Managed up to 12 line cooks, prepared foods associates, and dishwashers per shift.
  • Supervised and trained other line cooks in the cooking and plating of all dishes.
  • Designate tasks and prep to line cooks in order to maintain productivity and efficiency.
  • Supervised line cooks, daily kitchen procedures and productivity levels.
  • Filled in and assisted the line cooks when needed.
  • Trained line cooks on HACCP procedures and portion control.
  • Manage all line cooks and work a busy line.
  • Trained and managed kitchen workers and line cooks.
  • Trained line cooks in proper food handling techniques.
  • Assist with proper training of new line cooks.
  • Interviewed and trained new hire line cooks.
  • Managed up to 9 Line Cooks.
  • Supervised two line cooks per day.
  • Managed line cooks and expediting.
  • Managed staff of 7 line cooks
  • Manage team of 30+ line cooks, prep cooks, dish team, and food runners.

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21. Prep Food

average Demand
Here's how Prep Food is used in Chef/Kitchen Manager jobs:
  • Cook for customers and I prep food plus cook banquets and other responsibilities
  • Supervised all personnel and routine cleaning inspections Prepare Culinary Department Schedules Execute proper inventory, ordering and prep food and supplies
  • Assist with Executive Chef daily dutiesPrep banquet mealsOpen bar/grill Prep food daily
  • Key holder.Made schedule.Ordered food.Ran shift.Made specials.Prep food.
  • Provided service in the mornings by coming in to prep food for the day and next day.
  • Manage and re-stock the line, prep food and cook to order.

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22. High Quality

average Demand
Here's how High Quality is used in Chef/Kitchen Manager jobs:
  • Deliver high quality guest satisfaction by delivering flawless execution of food and service.
  • Manage kitchen consistently under budget while maintaining high quality product.
  • Maintained high quality of presentation during all business levels.
  • Produce food items/products of high quality and in accordance with established recipes and maximizes financial performance in all areas.
  • Initiated and created an illustrated guide to ensure customer satisfaction through consistent high quality plate presentation and taste.
  • Maintain high quality of standards of sanitation and cleanliness are maintained throughout the kitchen at all times.
  • Produce high quality dishes that follow up the established menu and level up to locations standards.
  • Cut costs and simultaneously boosted sales with consistently popular specials and high quality dishes.
  • Maintain a high quality of food while staying cost efficient and sanitary.
  • Worked with a tight crew to produce high quality food with passion.
  • Produced high quality dishes in accordance with set menu.
  • Produced high quality traditional Southern and Ethnic menu options.
  • Cooked high quality dishes from fresh produces.
  • Hire, train, and supervise kitchen to ensure high quality and productivity Plan and prepare meals for catering events
  • Developed creative dishes based on American, English and French classics using high quality, sustainable ingredients.
  • Instructed employees on proper and sanatary processes necessary to prepare safe, high quality products.
  • Managed 10-15 employees Ensured that the food is of high quality and according to recipes in an efficient manner.

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23. FOH

average Demand
Here's how FOH is used in Chef/Kitchen Manager jobs:
  • Trained as FOH manger and handle high pressure environments, assist guests, and supper service staff needs.
  • Develop kitchen staffs weekly schedules and assisted with FOH scheduling.
  • Hired and trained FOH staff for new kitchen and menu.
  • Worked FOH on show nights as bartender.
  • CONTROL OF THE KITCHEN P&L, SCHEDULING, TRAINING, FOH management, EXC
  • Implemented a "steps of service" manual for AGM and FOH staff.

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24. Weekly Inventory

average Demand
Here's how Weekly Inventory is used in Chef/Kitchen Manager jobs:
  • Conducted order creation for weekly inventory.
  • Preformed weekly inventory for food orders
  • Do daily ordering, invoices, weekly inventory, production list nightly, pizza and hamburger specials, and catering.
  • Conducted weekly inventory counts as well as food and labor cost reports.
  • Developed order guides and store specific pars and performed weekly inventory.
  • Performed a weekly inventory to stay within cost and budget.
  • Conduct weekly inventory of produce, meats, and ingredients.
  • Conducted weekly inventory & maintained budgeted cost of goods.
  • Conduct weekly inventory of foodstuffs and kitchen supplies.
  • Maintain inventory levels and conduct full weekly inventory.
  • Produce twice weekly inventory orders with multiple conveyers Expodite and cook items to customer requirements.

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25. Weekly Specials

average Demand
Here's how Weekly Specials is used in Chef/Kitchen Manager jobs:
  • Coordinated daily and nightly specials, including weekly specials in collaboration with bar events.
  • Create weekly specials, ice creams and soups from scratch utilizing surplus ingredients.
  • Create new menus and weekly specials according to season and demand.
  • Developed new menu, beer/wine and food pairing, weekly specials.
  • Created weekly specials with fresh ingredients, opening and closing operations
  • Created daily and weekly specials based on available ingredients.
  • Planned menus, including weekly specials.
  • Help chef create weekly specials.
  • Created weekly specials menu with 5-9 items.
  • Created weekly specials menu from scratch.
  • Placed orders, took inventory, and prepared food Developed new menus and weekly specials Completed hiring and training new employees
  • Design weekly specials Provide Weekly Status reports Supervises and trained 6 employees

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26. Cost Analysis

average Demand
Here's how Cost Analysis is used in Chef/Kitchen Manager jobs:
  • Prepared inventory food and beverage cost analysis reports.
  • Managed all aspects of kitchen production and operations to include food and labor cost analysis and management.
  • Developed cost analysis, waste management, and all back of the house training manuals.
  • Work on cost analysis with front manger to make sure we are within budget.
  • Created electronic recipe system for restaurant, and performed cost analysis on all recipes.
  • Performed cost analysis on previous menu and made changes where necessary.
  • Plate cost analysis, ordering, and public relations.
  • Destined spreadsheets for food and labor cost analysis.

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27. Inventory Management

average Demand
Here's how Inventory Management is used in Chef/Kitchen Manager jobs:
  • Inventory management and daily ordering.
  • Inventory management and computer entry.
  • Handled all aspects of food service management: costing, pricing, inventory management and vendor relationship management.
  • Assist with various farmers markets, catering events, cash handling, training, inventory management and ordering.
  • Inventory management and storage are also a daily responsibility as we receive and cycle goods daily.
  • Inventory management: ordered and maintained frozen, perishable, and nonperishable goods.
  • Oversee inventory management to assure all outlets are adequately supplied at all times.
  • Lead Saucier Inventory management, employee orientation
  • Inventory management.Scheduled staff and made prep sheets.

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28. Training Staff

average Demand
Here's how Training Staff is used in Chef/Kitchen Manager jobs:
  • Assisted in training staff, stocking kitchen, running shifts, implementing company policies, procedures, and food safety standards.
  • Manage a staff of 9 making schedules, training staff, and ensuring proper guidelines and procedures are followed.
  • Aided the General Manager on training staff on proper food techniques and service of food and wine.
  • Started as dishwasher and eventually promoted to menu planning and hiring, overseeing and training staff.
  • Created a new menu, supervising & training staff in preparing menu items.
  • labor cost ordering santantion menu training staff

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29. Safety Procedures

average Demand
Here's how Safety Procedures is used in Chef/Kitchen Manager jobs:
  • Managed daily kitchen operations and oversaw production and safety procedures.
  • Follow all food safety procedures, temperature control areas, clean and sanitize areas.
  • Managed employees to ensure compliance with food safety procedures and quality control guidelines.
  • Observed, enforced and maintained kitchen sanitation, health and safety procedures.
  • Ensured employees are following all food safety procedures
  • Executed daily food storage and safety procedures.

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30. Monthly Inventory

low Demand
Here's how Monthly Inventory is used in Chef/Kitchen Manager jobs:
  • Provided weekly inventory report and worked with Commissary manager to create a monthly inventory and cost report assignment.
  • Performed purchasing, scheduling, ordering, monthly inventory, menu planning and design function for this beautiful north woods lodge.
  • Order meats, seafood, dairy, produce and dry items for the club, handle portion controls and monthly inventory.
  • Perform monthly inventory, plate and recipe costing, as well as menu designs.
  • Prepare monthly inventory of the food items and make an effective report.
  • Ordered food and supplies, created employee schedules and managed monthly inventory.
  • Organized spreadsheets in order to increase the accuracy of monthly inventory counts.
  • Created Weekly and monthly inventory software.
  • Order food for events, hire and fire employees, train ned employees, made schedule monthly inventory

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31. Haccp

low Demand
Here's how Haccp is used in Chef/Kitchen Manager jobs:
  • Reorganized Kitchen to include walk-in and dry storage, implemented opening and closing duties to ensure HACCP was being performed.
  • Monitored food quality; ensured cleanliness of all facilities to meet or surpass health department and HACCP guidelines.
  • Supervised productions of operations in accordance with HACCP, FDA, and Corporate policies & guidelines.
  • Enforced materials safe handling establishing HACCP protocols aligning with OSHA compliance.
  • Created and maintained a HACCP program to ensure sanitation standards.
  • Follow the standard HACCP rules for cleanliness and sanitation.
  • Introduced HACCP standards of sanitation and food handling.
  • Practice SERV Safe and HACCP procedures.
  • Trained in all areas of HACCP.
  • Implemented procedures and HACCP procedures.
  • Control HACCP on daily basis.
  • Completed and tracked inventory and food ordering Maintained proper sanitation and food storage HACCP logging.
  • Ensured compliance with HACCP food handling requirements.
  • Perform any other job related duties as assigned Accomplishments Helped drive the HACCP program to state and county levels.

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32. Portion Control

low Demand
Here's how Portion Control is used in Chef/Kitchen Manager jobs:
  • Integrated portion control ideologies that increase profit and plating creativity that insure customer satisfaction.
  • Implemented regiment of portion control and recipe standardization.
  • Maintained portion control for all entr es, appetizers & deserts to ensure customers were satisfied.
  • Follow recipes, portion control, and presentation specifications as set by the restaurant.
  • Mastered ingredient substitutions and portion control as cost saving measures during tenure.
  • Maintained portion control and all sanitation, policy, and quality standards.
  • Managed & inspected quality, portion control, and safety health issues.
  • Enforce food specifications, portion control, recipes and sanitation.
  • Organized portion control and implementation of labor cost control.
  • Maintained serve safe standards Responsibilities of recording inventory, ordering product and overseeing portion control.
  • reorganized storage, prep, cooking methods, portion control.Skills Usedmeat, poultry, seafood cutting and handling.

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33. Knife

low Demand
Here's how Knife is used in Chef/Kitchen Manager jobs:
  • Instruct and mentor advanced cooking methods, knife skills, sanitation, and work ethic.
  • Started in back of house and quickly learned knife skills and food safety.
  • Trained staff with knife skills in a fast pace environment.
  • Knife skills, teaching ability, problem solving, time management
  • Utilize advanced knife skills and follow safe serve guidelines.
  • Knife Skills Inventory, Scheduling, Payroll Problem solver Organized

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34. Sanitation Practices

low Demand
Here's how Sanitation Practices is used in Chef/Kitchen Manager jobs:
  • Improved sanitation practices, re-organized the entire Food Dry storeroom & seafood Walk-in.
  • Train kitchen staff on proper cooking techniques and sanitation practices.
  • Tailor menus to accommodate students with food allergies and dietary restrictions while ensuring staff are utilizing best sanitation practices.
  • Monitor sanitation practices to ensure standards and regulations are being followed properly.
  • Created menus and insured proper safety and sanitation practices.
  • Monitored sanitation practices and ensured that kitchen safety standards were followed.

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35. Private Parties

low Demand
Here's how Private Parties is used in Chef/Kitchen Manager jobs:
  • Prepare all lunch specials and appetizer trays for private parties, including fresh breads, soups, and desserts.
  • Plan and execute catering functions and private parties as required.
  • Catered banquets for Holiday Inn, private parties, etc.
  • Design custom catering menus for private parties and events.
  • Planned private parties, catered off site events.
  • Plan menus for private parties and functions.
  • Planned and catered private parties.
  • Maintained neat and orderly work station and clean kitchen Responsible for order and production for all catering events and private parties
  • Plan menu for private parties of 40 - 50 people Hiring, Training, and firing of staff

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36. Storage Areas

low Demand
Here's how Storage Areas is used in Chef/Kitchen Manager jobs:
  • Executed reorganizing and reconstruction of food storage areas to strengthen efficiency without sacrificing quality.
  • Stored food in designated containers and storage areas to prevent spoilage or cross contamination.
  • Keep storage areas clean and organized to ensure proper rotation of all products.
  • Perform cleaning of coolers, freezers and other storage areas as assigned.
  • Maintain cleanliness of kitchen, walk-in and storage areas.
  • Set up the storage areas for the kitchen.
  • Maintained orderliness and cleanliness of food storage areas.

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37. Sanitation Standards

low Demand
Here's how Sanitation Standards is used in Chef/Kitchen Manager jobs:
  • Implemented Health Department food safety & sanitation standards for owners new to restaurant business
  • Maintain critical safety and sanitation standards.
  • Maintained kitchen staff, inventory, scheduling, and menu planning- Adhered to strict sanitation standards in the restaurant
  • Comply with all safety and sanitation standards in accordance with WA State Health Department.
  • Prepared food for dinner service and for weddings following food safety and sanitation standards.
  • Prepare meals in accord with program needs and applicable food service sanitation standards.
  • Maintain all food and sanitation standards in accordance with health and EcoSure procedures.
  • Oversee thorough cleanliness of entire restaurant while keeping sanitation standards.
  • Maintain the highest professional food quality and sanitation standards.
  • Maintained and reviewed the sanitation standards of the Crowne Plaza kitchen.
  • maintain high sanitation standards for all food service areas.
  • Assisted in maintaining sanitation standards 2013-2014 2012-2013

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38. Servsafe

low Demand
Here's how Servsafe is used in Chef/Kitchen Manager jobs:
  • Achieved certification by ServSafe National Restaurant Association.
  • Maintained ServSafe Certification for food handlers.
  • Trained kitchen staff under ServSafe guidelines and helped develop an ordering and receiving system.
  • Cleaned and maintained kitchen, cooking line and appliances according to ServSafe standards.
  • Ensured all food service workers were ServSafe Certified.
  • Managed all inventory - ordering food, linens, and other supplies ServSafe certified, Allergen certified Oversaw scheduling of 16 employees

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39. Product Inventory

low Demand
Here's how Product Inventory is used in Chef/Kitchen Manager jobs:
  • Ensured smooth kitchen operations; oversaw product inventory.
  • Monitor food expenditure and perform product inventory.
  • Learned the ins and outs of maintaining product inventory.
  • Managed all product inventory, production and service.
  • Conducted product inventory and ordered supplies as needed.
  • Managed daily and weekly product inventory 4.
  • BOX 75 Product inventory and ordering.
  • Controlled product inventory, receiving and ordering Maintained and updated Recipe catalogs Supervises and trained 20 employees

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40. Restaurant Operations

low Demand
Here's how Restaurant Operations is used in Chef/Kitchen Manager jobs:
  • Devised and implemented various programs throughout all areas of restaurant operations.
  • Assist the executive chef in the supervision of daily restaurant operations.
  • Managed daily restaurant operations when owner was not present for property with $ 3000 in daily sales.
  • Provided the Gambino family with the administrative and culinary expertise required to ensure that theirrestaurant operations were financially successful.
  • Directed general restaurant operations monitoring food quality and staffing requirements to ensure a positive and exceptional dining experience for every guest.
  • General duties included staff leadership and development, customer satisfaction, restaurant direction, restaurant operations, and financial performance.

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41. Food Waste

low Demand
Here's how Food Waste is used in Chef/Kitchen Manager jobs:
  • Ordered all food and constantly managed inventory to reduce food waste and maximize profit.
  • Accomplished station's goals and monitored food waste and inventory levels.
  • Created new ordering system to purchase effectively and minimize food waste.
  • Helped create organic recycling program for food waste collection.
  • Monitor food waste and manage inventory levels.
  • Catalogued incoming orders and food waste.

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42. Product Quality

low Demand
Here's how Product Quality is used in Chef/Kitchen Manager jobs:
  • Received, rotated, restocked, and analyzed inventory and product quality for freshness.
  • Focus on product quality, execution, health and safety standards for efficient service.
  • Conducted weekly inventory checks to ensure product quality and manage waste.
  • Prepare food at reduced cost without compromising product quality and taste.
  • Conduct product quality assessment for service.
  • practiced safe food handling procedures, interacted with guests to obtain feedback on product quality and service levels.

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43. Guest Satisfaction

low Demand
Here's how Guest Satisfaction is used in Chef/Kitchen Manager jobs:
  • Introduced innovative production recipes to maintain consistent quality and guest satisfaction.
  • Developed action plans to increase profitability and guest satisfaction.
  • Created menu and prepared food for individual guests - Purchasing - Procurement ManagementFood/Labor cost control, Guest Satisfaction.
  • Produce recipes to maintain consistent cuisine and guest satisfaction.
  • Assure guest satisfaction Assure that all policies and procedures are followed.
  • Lead crew of sushi chefs in delivering outstanding guest satisfaction.

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44. High Standards

low Demand
Here's how High Standards is used in Chef/Kitchen Manager jobs:
  • Continued high standards of quality for each menu item that came out of the kitchen to be served to the costumer.
  • Perform several workplace inspections daily in order to ensure high standards of housekeeping and food service are maintained.
  • Coached steward in effective practices to maintain high standards.
  • Planned and executed daily menu and specials.Ensured that high standards of sanitation and cleanliness were maintained throughout the kitchen.
  • hold high standards for all sanitation and hygenic standards.
  • Assure food quality is up to high standards Accomplishments Learned several different types of German cuisine.

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45. POS

low Demand
Here's how POS is used in Chef/Kitchen Manager jobs:
  • Maintain high standards of customer service during high-volume, fast-pace operations while communicating clearly and positively with coworkers and management.
  • Comply with nutrition and sanitation regulations and safety standards and maintain a positive and professional approach with coworkers and customers.
  • Promoted positive customer relationships by focusing strong attention on exceeding customer expectations and ensuring their enjoyment.
  • Head Chef/Kitchen Manager position presents a wide range of responsibilities in a major restaurant corporation.
  • Maintained positive relationships with suppliers which supported restaurant's effective running of operations.
  • Promoted individuals to key positions to ensure smooth operation in multiple menu situations.
  • Maintained professionalism and composure in high volume and high pressure environments.
  • Maintained a positive environment for restaurant staff and customers.
  • Conduct written employee appraisals for positions supervised as scheduled.
  • Obtained superior exposure to culinary techniques and methods.
  • Position entailed menu planning and purchasing.
  • Landed position immediately after CIA graduation.
  • Delegated responsibilities among the wait staff by identifying their strengths and weaknesses to promote a positive environment enhanced by teamwork.
  • Ensured efficient and high quality service production based on flavor, execution and composition with the intent of preserving consistency.
  • Started as the previous bakers assistant, he moved on to bigger and better things and was offered his position.
  • Fill in for any position in the kitchen when needed; including Line cook, Baker, Banquet Chef positions.
  • Like stated prior moved from dishwasher to kitchen manager within 4 months and maintained that position until restaurant was closed.
  • Created and executed my own menus, ordering, inventory, executing the best possible product at all times.
  • Coordinated and planned seasonal menu s, recipes, and functions within the hotel using POS and software programs
  • Hired as broil chef, mastered all positions in the kitchen and promoted to in house kitchen manger.

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46. Minimize Waste

low Demand
Here's how Minimize Waste is used in Chef/Kitchen Manager jobs:
  • Plan menus for restaurant and catering, set pricing, assure quality control and minimize waste.
  • Ordered, inventoried and processed all food products to maximize profit and minimize waste.
  • Planed menu and specials, assure quality control, and minimize waste.
  • Assured quality/time control, minimize waste, inventory, purchasing and receiving.
  • Assure quality control; minimize waste, maintaining sanitation procedures.
  • Plan menu, assure quality control, and minimize waste.
  • Place orders, prep what is need for the day, to minimize waste.
  • Perform purchasing function, ordering, and receiving ensure the freshness of product, schedule for whole kitchen and minimize waste.
  • Plan menu, assure quality control, and minimize waste Responsible for food production and quality, including all inventory
  • Hire, train, and managed food production staff Plan menus, assure quality control, and minimize waste.
  • Plan menu, assure quality control, and minimize waste Responsible for increasing sales over 65 %.
  • Completed inventory and ordering of product Plan menu, assure quality control, and minimize waste.

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47. Office Supplies

low Demand
Here's how Office Supplies is used in Chef/Kitchen Manager jobs:
  • Purchased and maintained kitchen and office supplies.

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48. Sysco

low Demand
Here's how Sysco is used in Chef/Kitchen Manager jobs:
  • Ordered foods from purveyors online to include: SYSCO, Produce and bread orders weekly.
  • Keep track of my required 80% of spending through Sysco and the remaining 20% through Clarion Fruit Company.
  • Completed inventory, orders such as Sysco and piazza, adjusted schedules, hire and fire.
  • Attended Sysco food shows to learn new innovative ideas for managing kitchen inventory
  • Place orders with Sysco Kohls, And Dot Foods as needed.
  • Place orders with produce vender as well as Sysco.
  • clean a sanitize kitchen, prepares home made soups for dinner service,check inn and put away all sysco orders.

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49. Efficient Operation

low Demand
Here's how Efficient Operation is used in Chef/Kitchen Manager jobs:
  • Fill in where needed to ensure guest customer service standards and efficient operations.
  • Chipped in anywhere else necessary to ensure smooth and efficient operation of the restaurant
  • Checked the quantity and quality of received products to ensure efficient operation.
  • Manage all duties in the efficient operation of the kitchen including special Orders such as, catered events.
  • Manage administrative functions to ensure smooth and efficient operations of the organization.
  • Order or requisition food or other supplies needed to ensure efficient operation.

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50. Regular Basis

low Demand
Here's how Regular Basis is used in Chef/Kitchen Manager jobs:
  • Comply with attendance rules and be available to work on a regular basis.
  • Prepared Health Department Reports and maintained them on a regular basis.
  • Performed table touches for customer feedback on regular basis.
  • Organize the pantry on a regular basis.
  • Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  • Ensured quality of raw and cooked food items on a regular basis.

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20 Most Common Skill for a Chef/Kitchen Manager

Kitchen Areas34.5%
Food Preparation18.2%
Menu Development7.8%
Customer Service4.3%
Labor Costs3.7%
Daily Specials3.6%
Recipe Development3.2%
Sous3%

Typical Skill-Sets Required For A Chef/Kitchen Manager

RankSkillPercentage of ResumesPercentage
1
1
Kitchen Areas
Kitchen Areas
29.4%
29.4%
2
2
Food Preparation
Food Preparation
15.5%
15.5%
3
3
Menu Development
Menu Development
6.7%
6.7%
4
4
Customer Service
Customer Service
3.7%
3.7%
5
5
Labor Costs
Labor Costs
3.1%
3.1%
6
6
Daily Specials
Daily Specials
3.1%
3.1%
7
7
Recipe Development
Recipe Development
2.7%
2.7%
8
8
Sous
Sous
2.6%
2.6%
9
9
Menu Items
Menu Items
2.1%
2.1%
10
10
Inventory Control
Inventory Control
2%
2%
11
11
Special Events
Special Events
1.8%
1.8%
12
12
Kitchen Equipment
Kitchen Equipment
1.8%
1.8%
13
13
Staff Members
Staff Members
1.7%
1.7%
14
14
Food Cost
Food Cost
1.7%
1.7%
15
15
BOH
BOH
1.6%
1.6%
16
16
High Volume
High Volume
1.6%
1.6%
17
17
Daily Operations
Daily Operations
1.3%
1.3%
18
18
Quality Standards
Quality Standards
1%
1%
19
19
Dinner Service
Dinner Service
0.9%
0.9%
20
20
Line Cooks
Line Cooks
0.8%
0.8%
21
21
Prep Food
Prep Food
0.8%
0.8%
22
22
High Quality
High Quality
0.8%
0.8%
23
23
FOH
FOH
0.7%
0.7%
24
24
Weekly Inventory
Weekly Inventory
0.7%
0.7%
25
25
Weekly Specials
Weekly Specials
0.6%
0.6%
26
26
Cost Analysis
Cost Analysis
0.6%
0.6%
27
27
Inventory Management
Inventory Management
0.6%
0.6%
28
28
Training Staff
Training Staff
0.6%
0.6%
29
29
Safety Procedures
Safety Procedures
0.6%
0.6%
30
30
Monthly Inventory
Monthly Inventory
0.6%
0.6%
31
31
Haccp
Haccp
0.5%
0.5%
32
32
Portion Control
Portion Control
0.5%
0.5%
33
33
Knife
Knife
0.5%
0.5%
34
34
Sanitation Practices
Sanitation Practices
0.5%
0.5%
35
35
Private Parties
Private Parties
0.5%
0.5%
36
36
Storage Areas
Storage Areas
0.5%
0.5%
37
37
Sanitation Standards
Sanitation Standards
0.5%
0.5%
38
38
Servsafe
Servsafe
0.5%
0.5%
39
39
Product Inventory
Product Inventory
0.4%
0.4%
40
40
Restaurant Operations
Restaurant Operations
0.4%
0.4%
41
41
Food Waste
Food Waste
0.4%
0.4%
42
42
Product Quality
Product Quality
0.4%
0.4%
43
43
Guest Satisfaction
Guest Satisfaction
0.4%
0.4%
44
44
High Standards
High Standards
0.4%
0.4%
45
45
POS
POS
0.4%
0.4%
46
46
Minimize Waste
Minimize Waste
0.3%
0.3%
47
47
Office Supplies
Office Supplies
0.3%
0.3%
48
48
Sysco
Sysco
0.3%
0.3%
49
49
Efficient Operation
Efficient Operation
0.3%
0.3%
50
50
Regular Basis
Regular Basis
0.3%
0.3%

13,210 Chef/Kitchen Manager Jobs

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