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Chef manager skills for your resume and career

Updated January 8, 2025
4 min read
Quoted experts
Aaron Guerra,
Jaunelle Celaire
Chef manager example skills
Below we've compiled a list of the most critical chef manager skills. We ranked the top skills for chef managers based on the percentage of resumes they appeared on. For example, 18.6% of chef manager resumes contained culinary as a skill. Continue reading to find out what skills a chef manager needs to be successful in the workplace.

15 chef manager skills for your resume and career

1. Culinary

Here's how chef managers use culinary:
  • Collaborated with my culinary team to create attractive signature presentations as central components on the menu, substantially increasing repeat business.
  • Originated and implemented a culinary internship program that prepares participants, through practical work experience, for fine-dining food-production positions.

2. Fine Dining

Here's how chef managers use fine dining:
  • Innovated seasonal fine dining menus to optimize local and organic ingredients.
  • Ice carvings and fine dining menu setups also attended training at other casino's to enhance my job ability.

3. Customer Service

Customer service is the process of offering assistance to all the current and potential customers -- answering questions, fixing problems, and providing excellent service. The main goal of customer service is to build a strong relationship with the customers so that they keep coming back for more business.

Here's how chef managers use customer service:
  • Scheduled and monitored equipment maintenance* Experienced in customer service, compliance, sanitation, cash handling, scheduling and communication.
  • Developed repeat clientele by providing exceptional customer service and creative menus utilizing fresh, local ingredients.

4. ServSafe

Here's how chef managers use servsafe:
  • Proctored managers seeking ServSafe Food Protection Managers certification.
  • Earned ServSafe certification valid until 2014

5. 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 managers use quality standards:
  • Completed opening and closing cafeteria procedures according to facility quality standards.
  • Maintain a superior level of client/customer satisfaction and quality standards.

6. HACCP

Here's how chef managers use haccp:
  • Supervised and trained all.associates in food preparation, HACCP in-service training and sanitation and safety procedures.
  • Developed and implemented food safety programs for upcoming HACCP requirements.

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7. Menu Development

Here's how chef managers use menu development:
  • Created recipe/menu development based on guest trends/preferences and seasonal considerations; sourced vendors and negotiated inventory costs.
  • Cost Controls- Food and Labor Menu Development Implementation Food Orders and Inventory Management

8. 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 managers use menu planning:
  • Managed all corporate account operations including menu planning and production.
  • Performed purchasing inventory scheduling menu planning and catering.

9. Food Preparation

Here's how chef managers use food preparation:
  • Maintained all kitchen operations including safe food handling techniques in food preparation and storage in sanitary conditions.
  • Supervised all food preparation duties and assisted in meeting timely order fulfillment in fast- paced kitchen environment.

10. Food Handling

Here's how chef managers use food handling:
  • Maintained most beneficial inventory control, observing proper food handling and sanitation procedures.
  • Ensured kitchen compliance with regulatory requirements for food handling and protection.

11. Kitchen Operations

Here's how chef managers use kitchen operations:
  • Developed excellence in overseeing practically all areas of kitchen operations and food production.
  • Supervised staff and kitchen operations.

12. Food Cost

Food costs are the ratio of ingredients and the revenue they generate when sold. It is often used to determine the price of a meal at a restaurant.

Here's how chef managers use food cost:
  • Revitalized suffering food operation by introducing new menus and offering Family/Friends Meals based on seasonal and food cost considerations.
  • Maintained food costs and sanitary expectations.

13. Customer Satisfaction

Here's how chef managers use customer satisfaction:
  • Promoted positive atmosphere to ensure exceptional service excellence and customer satisfaction; served 900 meals daily.
  • Directed and coordinated opening celebration party for Alumni weekend, which increased client and customer satisfaction.

14. Cost Control

Cost control is a process in which actual costs are recorded and incorporated into a format that allows comparison with project budgets to regulate and control operating costs within an organization. The goal of cost control is to manage project delivery within the approved budget and reduce expenses to increase profits.

Here's how chef managers use cost control:
  • Implemented departmental budget and forecasts, operating within set parameters, ensure effective cost control.
  • Purchased and maintained inventories and effectively instituted cost controls.

15. Sanitation Standards

Sanitation Standards are the minimal rules and requirements that must be carried out and followed in the process of sanitizing or cleaning something or somebody. These measurements might be employed by individuals and institutions alike and organizations like the World Health organization often develop and define these standards for both groups. They are also frequently found in certain businesses, such as medical institutions like hospitals or places that prepare and/or serve consumable goods, such as food and drinks.

Here's how chef managers use sanitation standards:
  • Maintained strict Contractual Quality Assurance program and Sanitation standards.
  • Maintain sanitation standards and company policies.
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What skills help Chef Managers find jobs?

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What skills stand out on chef manager resumes?

Aaron GuerraAaron Guerra LinkedIn profile

Tenured Professor of Cuisine Management, Department Head, Clark College

ServSafe 5 year certification as a student; basics of any quality student: good attendance, substantial grades, evidence of incorporating and demonstrating hard skills like plating and organization as well as soft skills like the ability to cost recipes correctly, produce accurate production sheet, and execute events; portfolios and management project binder that illustrate previous skills (Our students must provide a portfolio at the end of the program with their 120-hour externship paperwork and develop a small business plan/Restaurant management project that includes menu, full costing including q factor and budgeted yield percentage, profit and loss sheets, equipment depreciation, dining area and kitchen floor plans, business prospectus including demographics, marketing, and specified segmentation.

What chef manager skills would you recommend for someone trying to advance their career?

Jaunelle Celaire

Chair, Professor of Voice, University of Alaska Fairbanks

Never stop learning! This may consist of going back to school, earning new certifications in your field of study, attending conferences and seminars, and making sure that your time management is always at its finest level of excellence.
Do you want to know more?
Read more about what experts have to say about chef manager

List of chef manager skills to add to your resume

Chef manager skills

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

  • Culinary
  • Fine Dining
  • Customer Service
  • ServSafe
  • Quality Standards
  • HACCP
  • Menu Development
  • Menu Planning
  • Food Preparation
  • Food Handling
  • Kitchen Operations
  • Food Cost
  • Customer Satisfaction
  • Cost Control
  • Sanitation Standards
  • Patients
  • Payroll
  • Food Production
  • Safety Standards
  • Food Consumption
  • Client Relations
  • Manage Inventory
  • POS
  • Cleanliness
  • Quality Food
  • Food Service Operations
  • Employee Training
  • Labor Costs
  • Cash Control
  • Recipe Development
  • Inventory Control
  • HR
  • Production Sheets
  • Budget Development
  • Kitchen Equipment
  • Garnishing
  • Menu Creation
  • FOH
  • Portion Control
  • HAACP
  • BOH
  • Allergies
  • Menu Design
  • Guest Satisfaction
  • Dishwashers
  • Direct Liaison
  • Storage Facilities
  • Customer Relations
  • Event Planning

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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