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Corporate executive chef skills for your resume and career

Updated January 8, 2025
4 min read
Below we've compiled a list of the most critical corporate executive chef skills. We ranked the top skills for corporate executive chefs based on the percentage of resumes they appeared on. For example, 20.3% of corporate executive chef resumes contained culinary as a skill. Continue reading to find out what skills a corporate executive chef needs to be successful in the workplace.

15 corporate executive chef skills for your resume and career

1. Culinary

Here's how corporate executive chefs use culinary:
  • Offered effectual guidance to the Marketing Department on projects requiring culinary resource which include photo shoots or specific public relations initiatives.
  • Traveled extensively throughout North and Central America and Europe conducting training and culinary demonstrations for chefs and food service operators.

2. Menu Development

Here's how corporate executive chefs use menu development:
  • Contract corporate cafeteria company assisting, training and supporting new ideas for cooking methods and menu development.
  • Interact with international clients, Board of Directors and President concerning financial forecasts and menu development.

3. Food Safety

Here's how corporate executive chefs use food safety:
  • Oversee food safety inspection audits ensuring adherence to local/state/federal health code requisites covering all risk categories.
  • Organized and facilitated proper food safety handling according to ServSafe standards.

4. Kitchen Operations

Here's how corporate executive chefs use kitchen operations:
  • Directed kitchen operations for three different concept restaurants.
  • Worked with Chef de Cuisine in 4 locations to create, train and execute standard operating procedures for kitchen operations.

5. Corporate Chef

Here's how corporate executive chefs use corporate chef:
  • Started as executive chef and in 1 year became Corporate Chef of this pasta and martini concept.
  • Promoted to Corporate Chef in 11/1999 and open 2nd location in Lake Norman, NC.

6. Food Preparation

Here's how corporate executive chefs use food preparation:
  • Direct all food preparation and planning for company parties, special events and regularly scheduled meetings.
  • Direct food preparation, production, sanitation and control for resorts.

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7. Recipe Development

Here's how corporate executive chefs use recipe development:
  • Developed all training materials relevant to developed concepts including recipe development, entr e descriptions, and photography of each dish.
  • Assisted the R&D department in new product and recipe development as well as fielding the product in test markets.

8. 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 corporate executive chefs use quality standards:
  • Established presentation techniques and quality standards.
  • Checked in all purveyor deliveries for quality standards, created prep lists for staff.

9. Food Quality

Here's how corporate executive chefs use food quality:
  • Ensured overall food quality and consistency for multiple locations.
  • Re-engineered buffet menu, improving gross margin by 3%, while dramatically improving food quality, prep-time and product presentation.

10. Fine Dining

Here's how corporate executive chefs use fine dining:
  • Managed Roux Fine Dining at Bank of America (Charlotte, NC) with a staff of 40 plus.
  • Coordinated food & beverage programs for fine dining restaurants, high-end catering units, and casual delis.

11. Training Programs

Here's how corporate executive chefs use training programs:
  • Developed and implemented sales training programs for internal and external associates.
  • Maintained sanitation and health standards through training programs and education for back and front of house.

12. Cuisine

Cuisine refers to a certain style, method, or manner of preparing food peculiar to a particular country, region, or establishment. It is often characterized by distinctive techniques, ingredients, and dishes that are usually associated with a specific geographic region or culture. Examples include New Mexico Chile in New Mexican cuisine and Japanese rice in Japanese cuisine.

Here's how corporate executive chefs use cuisine:
  • Focus on fresh and seasonal cuisine, innovative preparations and approachable food the Local population could understand and appreciate.
  • Coordinate with location Chef de Cuisine on food cost, labor cost, scheduling, maintenance and kitchen budgets.

13. 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 corporate executive chefs use food cost:
  • Oversee food and beverage department with $4.7 million in sales and maintain 12.5% labor and 30.5% food costs.
  • Slashed food costs across the board by 6% within 2 years; overhauling product mix and instituting rigorous controls.

14. HACCP

Here's how corporate executive chefs use haccp:
  • Developed specifications, training, HACCP guidelines and full BOH responsibilities including National purchasing programs and setting corporate standards of consistency.
  • Established a HACCP team that understands the importance to have a Hazard Analysis and Critical control points in the food operation.

15. 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 corporate executive chefs use labor costs:
  • Demonstrated continuous commitment to reducing food labor costs.
  • Hired all KM s and GM s. Wrote all budgets to coincide with corporate averages while regulating food and labor costs.
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List of corporate executive chef skills to add to your resume

Corporate executive chef skills

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

  • Culinary
  • Menu Development
  • Food Safety
  • Kitchen Operations
  • Corporate Chef
  • Food Preparation
  • Recipe Development
  • Quality Standards
  • Food Quality
  • Fine Dining
  • Training Programs
  • Cuisine
  • Food Cost
  • HACCP
  • Labor Costs
  • Concept Development
  • Food Production
  • Culinary Operations
  • Beverage Operations
  • Sanitation Standards
  • Guest Satisfaction
  • Product Development
  • Menu Planning
  • Sous Chefs
  • Food Service Operations
  • Cost Control
  • BOH
  • Kitchen Management
  • VIP
  • Kitchen Equipment
  • FOH
  • Caf
  • Inventory Control
  • Menu Design
  • Training Manuals
  • USDA
  • RAN
  • Kitchen Design
  • Staff Training
  • BBQ
  • Room Service
  • Restaurant Operations
  • Private Dining
  • Menu Creation
  • Test Kitchen
  • Buffets
  • Food Shows

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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