Top Executive Chef Skills

Below we've compiled a list of the most important skills for an Executive Chef. We ranked the top skills based on the percentage of Executive Chef resumes they appeared on. For example, 24.4% of Executive Chef resumes contained Menu Development as a skill. Let's find out what skills an Executive Chef actually needs in order to be successful in the workplace.

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

2. Kitchen Areas

high Demand
Here's how Kitchen Areas is used in Executive Chef jobs:
  • Ensured that the highest standards of sanitation, cleanliness, and safety were maintained throughout all kitchen areas at all times.
  • Cleaned and organized all existing kitchen areas that were to be used upon reopening of the hotel's restaurant.
  • Enforced high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
  • Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
  • Provided schedules for 55 employees, and maintained cleanliness and sanitation of all kitchen areas.
  • Ensured that high standard of cleanliness was maintained throughout the kitchen areas at all times.
  • Ensured high standards of sanitation, cleanliness, and safety in all kitchen areas.
  • Set up and maintained food production and standards for all kitchen areas.
  • Ensured high standards of sanitation and cleanliness were maintained throughout kitchen areas.
  • Maintained quantity and quality of production in all kitchen areas.
  • Directed the operations of all kitchen areas and staff.
  • Maintained cleanliness of all remote banquet kitchen areas.
  • Maintained cleanliness and hygiene of all kitchen areas.
  • Ensured quality assurance across all kitchen areas.
  • Insure cleaning of all kitchen areas.
  • Increased productivity as a result of offering mise en place list for all kitchen areas.
  • Execute weekly and Monthly menu planning .Overseeing production throughout the Kitchen areas including Satellite kitchens .

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3. Banquet Facility

high Demand
Here's how Banquet Facility is used in Executive Chef jobs:
  • Oversee all kitchen operations of a restaurant and banquet facility, including quality, execution, and financial responsibility.
  • Directed vital front-of-house and back-of-house operations involving the preparation of distinctive cuisines for the upscale restaurant and banquet facility.
  • Designed the menus and executed development at our nationally known iconic high- capacity New Jersey restaurant banquet facility
  • Managed multiple locations, including banquet facility, restaurant, catering department.
  • Revitalize menu concepts in two restaurants and banquet facility.
  • Developed new menu themes for rotating banquet facility.
  • Oversee a Restaurant, Pub, Banquet Facility for an 18-hole Private Golf Course as well as 1100+ Condos and houses.
  • Worked in tandem with executive chef to maintain quality of well-known banquet facility with a volume of up to 2,000 people.
  • Created seasonal menus, oversaw a staff of 28, in charge of all daily responsibilities in kitchen and banquet facility.
  • Supervised staff in multiple food and beverage outlets including Italian style restaurant, banquet facility, In Room dining and Lounge.
  • Supervised food production for room service, restaurant, bar and banquet facility in a 208 room full service hotel.
  • Managed daily operations of restaurant and banquet facility to ensure the staff provides exceptional quality of food and guest service.
  • Control food production for lobby bar, restaurant, breakfast buffet, room service, and 18,000 square feet banquet facility
  • Managed a staff 50 and oversaw production of high-volume establishment for this $1.8 million fine-dining restaurant and banquet facility.
  • Developed new costed menus for all outlets, restaurant, bar, cafe, Starbucks kiosk, and banquet facility.
  • Directed all kitchen operations of a 180-seat restaurant and banquet facility situated in the heart of a 17- acre vineyard.
  • Designed and staffed kitchen of 30 employees for opening of hotel restaurant, bar, catering and banquet facility.
  • Managed a large banquet facility with a 500+ seating capacity for fine dining events and a weekly Sunday brunch.
  • Assisted in opening a private club affiliated with NC State which includes a restaurant and large banquet facility.
  • Managed the daily operation of 120 seats dining, and 300-seat banquet facility with a staff of 35.

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4. Food Cost

high Demand
Here's how Food Cost is used in Executive Chef jobs:
  • Controlled labor and food cost reorganized kitchens and developed new standards for cleanliness and organization.
  • Monitored food costs and provided cost savings materials and implementations.
  • Researched and developed all culinary procedures and maintained food costs.
  • Exceeded food cost expectations through maintaining recipe integrity and execution.
  • Maintained weekly inventory records and correlated monthly food costs.
  • Achieved consistent labor, food, and beverage costs, and decreased food costs 6% and beverage costs 12%.
  • Developed menu and conducted food cost analysis, scheduling, training, payroll and purchasing for three restaurants within the facility.
  • Coordinated the purchase of all food and developed menus, maintaining budgeted food costs and labor costs for multiple kitchen outlets.
  • Created new menus that reduced food costs from 36% to 32%, and increased revenues by $8k weekly.
  • Collaborate with chef team in purchasing, maintaining food cost, inventory, labor, and scheduling of above mentioned employees.
  • Involved in menu writing, food cost, labor cost, ordering, inventory, receiving and stocking of merchandise.
  • Maintained a cost control and inventory system at 24% food cost on $1.3 million in gross annual sales.
  • Reduced food costs by 35% by skillfully estimating purchasing needs and instituting a new buying system through approved suppliers.
  • Completed monthly profit and loss statement, managing to a budgeted food cost of $3.35 per resident per day.
  • Maintained an average food cost of 17%, with the introduction of new production, ordering and inventory guidelines.
  • Conceived, planned and executed three distinct and seasonal menu concepts, while maintaining an average 24% food cost.
  • Inventory, food costs, menu planning and development, food ordering, plate costs and scheduling of kitchen staff.
  • Plan, organize and execute in areas of food cost, labor efficiency, menu development, and training.
  • Created a book of food cost analysis of recipes and ingredients that reduce weekly food costs by 1.5%.
  • Reduced food cost by 2.6 points and increased the profitability within the food and beverage department by 4.3 percent.

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5. Food Preparation

high Demand
Here's how Food Preparation is used in Executive Chef jobs:
  • Ensured customer service standards by identifying and resolving problems, identifying needed system improvements and implementing production and food preparation changes.
  • Ensured proper food preparation with exceptional taste and presentation and also ensure food preparation for residents with dietary needs and requirements.
  • Handled multiple tasks simultaneously and efficiently controlled food cost by monitoring daily inventory; maintained spotless and proper food preparation.
  • Scheduled and coordinated work for entire kitchen staff to ensure that food preparation was economically and technically correct.
  • Performed general maintenance duties and supervised and coordinated activities of cooks and workers engaged in food preparation.
  • Directed and motivated 8 food preparation employees on behalf of fine dining/full service restaurant establishment guidelines.
  • Conceptualized, developed, and executed forward-thinking menus, and oversaw all food preparations.
  • Recognized by local food critics in industry publications as the most outstanding creative food preparation
  • Directed all food preparation and catering activities for fine-dining establishment in Central Oregon.
  • Managed all kitchen operations, including overseeing food preparation in meeting dietary requirements.
  • Experienced in coordinating/enforcing strict new processes for food preparation and menu planning.
  • Supervised and coordinated activities of workers engaged in processing ready-mixed food preparations.
  • Conduct staff training on proper food preparation customer service and company policies/procedures.
  • Educated new staff in proper sanitation/safety guidelines, food preparation and storage.
  • Developed start-of-the-art procedure to ensure food freshness and quality during food preparation.
  • Maintained cost analysis, efficient food preparation with coordination of staff assignments.
  • Demonstrated in-depth knowledge of and adhered to food preparation/sanitation policies and procedures.
  • Train food preparation employees regarding safety, sanitation and accident prevention principles.
  • Oversee food preparation and production ensuring food safety procedures are followed.
  • Full management responsibility for daytime food preparation for a landmark restaurant/diner.

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6. Labor Costs

high Demand
Here's how Labor Costs is used in Executive Chef jobs:
  • Prepare and administer budgets, covering food, beverage and labor costs and analyze/identify opportunities for reduction in operating costs.
  • Reorganized all facets of the kitchen increasing productivity while reducing labor costs yet implemented a thorough cleaning regiment.
  • Contributed to improvement menus quality and customers satisfaction while reducing labor costs through better labor management and scheduling.
  • Documented food inventory regularly to maintain exceptional food costs & also maintained kitchen labor costs.
  • Optimized profitability through meticulous management of labor costs, food orders, and inventory control.
  • Prepared weekly schedule to provide adequate coverage in culinary department while controlling labor costs.
  • Developed and implemented a kitchen remodel plan that propelled efficiency and slashed labor costs.
  • Instituted methods for drastically reducing food and labor costs by exceeding corporate projections.
  • Instituted campus wide commissary program reducing labor costs and ensuring a consistent product.
  • Streamlined operations, improved productivity, efficiency and reduced direct labor costs.
  • Monitored and provided daily computer reports analyzing and controlling labor costs.
  • Full accountability for sanitation, food/labor costs and kitchen operations.
  • Maintained good food and labor costs, ongoing training and development of a staff of 10 including a promoted sous chef.
  • Introduce fresh baked bread and pastry program to culinary staff which resulted in reduced food costs and maintain existing labor costs.
  • Experienced with all facets of food production, including menu planning, food and labor costs, staffing and purchasing.
  • Developed menu and standardization of recipes; managed food and labor costs; implemented all health code policy and procedure.
  • Directed all operations, food costs, labor costs, budgets, menu design, banquets, and room service.
  • Result: Significant reduction in poor reviews; 15% growth in revenues and 5% reduction food labor costs.
  • Maintained food and labor costs to 30%, and improved inventory management procedures to optimize food and beverage profits.
  • Lowered food costs to 24% and labor costs to 12%, while still maintaining strong guest satisfaction scores.

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7. Beverage Operations

high Demand
Here's how Beverage Operations is used in Executive Chef jobs:
  • Executed Food & Beverage Operations- Fronted the Operation of Hotel Restaurant & Catering/ Service- Managed Coordination with Purchasing/ Inventory/ Cost Control!
  • Supervised and operated efficiently under stressful situations while managing all aspects of the food and beverage operations.
  • Integrated key culinary leaders into casino and food and beverage operations, achieving positive results.
  • Developed and implemented all training material for food and beverage operations.
  • Developed complete revamping of food and beverage operations.
  • Directed food and beverage operations.
  • Full accountability for all food and beverage operations for an upscale restaurant with a 32-member kitchen team and 10-person banquet team.
  • Directed total food and beverage operations at three restaurants in New York City and traveled to ten more across the country.
  • Achieved 18% food cost reduction while increasing bar and restaurant revenues through effective reorganization of food and beverage operations.
  • Managed all facets of Food and Beverage operations; consolidated labor and reduced cost by $75,000 per year.
  • Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.
  • Direct the implementation of the payroll, reports, forecasts, inventory and budget for food and beverage operations.
  • Recognized as one of the best food and beverage operations in the Miami area, especially in banquets.
  • Manage all aspects of food and beverage operations including Nursing Care, Assisted Living, and Independent Living.
  • Create, control and manage all aspects of food and beverage operations in an 850,000 sf event facility.
  • Managed and directed complete food and beverage operations for exclusive fine dining restaurant that averaged $3M.
  • Turned entire hotel over for 24 food and beverage operations, serving 2,000 guests each meal period.
  • Managed daily Food & Beverage Operations of this 80 room, AAA 4 Diamond, boutique hotel.
  • Oversee all food and beverage operations, menu development, purchasing and receiving, accounting and administration.
  • Recruited to improve food and beverage operations for Irish pub generating approximately $1.5M in sales annually.

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8. Food Safety

high Demand
Here's how Food Safety is used in Executive Chef jobs:
  • Received certification in food safety manager, Florida restaurant and lodging association and SafeStaff-contracted food safety provider.
  • Implemented a major food safety/sanitation compliance initiative that included the overhaul of back-of-the-house storage and food-preparation areas.
  • Developed and implemented policies and procedures for effective and efficient kitchen operations and food safety.
  • Created and standardized innovative and implementing policies and procedures for smooth operations and food safety.
  • Maintained all regulatory guidelines through food safety, sanitation and Recycling Program proper storage practices.
  • Instituted and strictly enforced procedural changes that resulted in measurable improvements in food safety/sanitation compliance.
  • Participate in developing and implementing policies and procedures for smooth operations and food safety.
  • Maintained proper food safety and sanitation procedures according to state and federal requirements.
  • Evaluated all finished products for quality assurance and food safety regulations.
  • Developed and implemented procedures for smooth daily operation and food safety.
  • Standardized all recipes and implemented food safety and sanitation program.
  • Established and maintained requirements for sanitation and food safety levels.
  • Recruited by management to implement culinary production and food safety operations
  • Maintained restaurant cleanliness and ensured quality and food safety.
  • Maintained and continually exceeded food safety standards for sanitation.
  • Developed and implemented a food safety handling training program.
  • Enforced standard practices and regulatory requirements regarding food safety.
  • Ensured sanitary and food safety conditions.
  • Maintained all rigorous food safety regulations.
  • Conducted food safety and sanitation training.

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9. Dinner Service

high Demand
Here's how Dinner Service is used in Executive Chef jobs:
  • Checked daily operations banquets/lunch service/dinner service reservations making adjustments based on forecast.
  • Breakfast, lunch and dinner service is offered 7 days a week along with hosting 80 to 120 Club events annually.
  • Expedited busy lunch and dinner services with volumes of over 200 covers, in addition to special parties and charity events.
  • Managed staff employees to ensure food stations were prepped and supplied with necessary products required to supply lunch and dinner services.
  • Manage a crew 25+ galley employees including pantry cooks, line cooks, and kitchen supervisors for brunch and dinner service.
  • Work on line during dinner service, oversee special catering events also demonstrate culinary techniques for proper creation of dishes.
  • Work alongside with line cooks during lunch and dinner service to ensure the quality of products served to our guests.
  • Learned necessary skills for cooking including proficient knife skills, prep, baking, and executing numerous busy dinner services.
  • Prepared and executed lunch and dinner service for scheduled shifts which required complete knowledge of every station in the kitchen.
  • Developed and executed all menus with consistent quality for both lunch and dinner service in a highly competitive market.
  • Worked to maximize profits by cross- utilizing ingredients throughout lunch and dinner services, while utilizing the best possible ingredients
  • Handled all pastry work for breakfast, lunch, dinner service, brunch, banquets, and buffets.
  • Key roles included breakfast, lunch and dinner services as well as adhering to CDC/FDA standard sanitation practices.
  • Executed dinner service in an open kitchen while maintaining the highest level of cleanliness, organization and sanitation.
  • Line management for lunch and dinner service with emphasis on quality, quantity, speed and presentation.
  • Managed breakfast, lunch, and dinner service for 130-seat dining room and 100-seat function room.
  • Created Nightly Specials and Fresh Soup, Responsible for Dinner Service, Production of Catered Events.
  • Operated the daily operation for bakery, lunch, and dinner services, and Sunday brunch.
  • Developed menu for lunch and dinner service, as well as new items for specials.
  • Created daily specials featuring entrees, appetizers and soups for both lunch & dinner service.

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10. Restaurant Operations

high Demand
Here's how Restaurant Operations is used in Executive Chef jobs:
  • 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.
  • Supported the planning and management of restaurant operations, working to achieve customer satisfaction and quality service.
  • Challenged to restructure hotel restaurant operations throughout Atlanta and streamline a struggling food and beverage department.
  • Organize restaurant operations for effective and efficient service as well as overall coordination and control.
  • Directed all aspects of daily restaurant operations, including food/supply ordering and inventory control.
  • Developed standard systems for restaurant operations, inventory control, and food preparation.
  • Expanded restaurant operations to include banquets/weddings, off premise catering and boat provisioning.
  • Developed and implemented restaurant operations protocols, advertising strategies, and seasonal menus.
  • Managed daily restaurant operations, production, menu execution and marketing programs.
  • Developed cyclical menu for restaurant operations and ran club restaurant outlets.
  • Directed up to twenty back-of-house staff engaged in daily restaurant operations.
  • Design the kitchen and restaurant operations logistics including pricing and scheduling.
  • Evaluated, communicated and implemented restaurant operations & set operational budgets.
  • Implemented Food Works catering program, and organized daily restaurant operations.
  • Support Restaurant Operations while managing and adhering to union guidelines.
  • Utilized computer scheduling and coordination of restaurant operations.
  • Complete oversight of all daily restaurant operations.
  • Ensured, that all aspects of the restaurant operations remained consistent, with yearly sales averaging at $2.5 million.
  • Managed all restaurant operations, including menu development and implementation, budgeting, purchasing, cost control, and staffing.

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12. Sous

high Demand
Here's how Sous is used in Executive Chef jobs:
  • Fostered career development of all crew members leading to advancement of inexperienced culinary professional to Sous Chef.
  • Developed the multifaceted seafood procurement/management systems for all new Chefs and Sous Chefs.
  • Hired as Banquet Chef, three months later promoted to Sous Chef and three months after that Hired as Executive Chef.
  • Hired and trained, Sous Chef, cooks and porters developed organizational roles and responsibilities along with menus and event programs.
  • Manage entire staff, which includes Sous Chef, Line Cooks, Dishwashers, Front of House Manager, and Servers.
  • Performed various duties as a Sous Chef in this retirement facility that catered to as many as 100 residents per meal.
  • Accepted the Sous Chef position almost immediately upon hire (Hands on with P&L, Staffing, and Scheduling)
  • Managed up to 47 employees including Banquet Chef, AM Sous Chef, PM Sous Chef for food and Beverage department.
  • Lead Sous Chefs and culinary team in the restaurant in preparing a variety of gourmet dishes for our distinguished customers.
  • Formed a team atmosphere between al cart dining and banquets by crossing training cooks and sous chefs with in department.
  • Supervised kitchen staff consisting of a Banquet Chef, PM Sous Chef, and staff of 25 cooks and stewards.
  • Lead a culinary team of an Executive Sous Chef, 2 Sous Chefs, and over 100 cooks and stewards.
  • Mentored, trained and elevated two sous chefs to chef positions, and three line cooks into sous chef positions.
  • Provide support to the Executive Chef in the absence of the Sous Chef in menu planning and daily kitchen operations.
  • Coordinated a team of four Sous chefs, two Banquet Chefs and a support staff of 25 cooks and dishwashers.
  • Hired as Executive Sous Chef to manage Catering Kitchen, and aid other Departments in Purchasing on 5500 student campus.
  • Oversee kitchen operations of 4 Sous Chefs, 20 kitchen staff, 15 utility staff & 80+ dining associates.
  • Hired, trained, staffed and supervised 35 employees including sous chefs, cooks, and dining service staff.
  • Demonstrated executive management leadership for staff of 3 Sous Chefs, Executive Steward, Purchasing Agent and 200+ staff.
  • Guide and pass down to the Sous Chefs my goals and expectations as well as meeting customer requirements.

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13. Recipe Development

high Demand
Here's how Recipe Development is used in Executive Chef jobs:
  • 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.
  • Involved in corporate and individual restaurant recipe development and costing.
  • Assisted in recipe development to ensure quality and consistency.
  • Created menu items and contributed to recipe development.
  • Promoted recipe development meeting nutritional guidelines.
  • Involved in menu design, recipe development, marketing plans, scheduling, maintenance requirements, ordering and staff relations.
  • Assisted in the technical training of staff members including proper sanitation practices, basic knife skills, and recipe development.
  • Developed catering program, pricing, recipe development, inventory management and created unique menus for high end clients.
  • Assisted in the new restaurant opening process, including training of staff, menu development and recipe development.
  • Complete design/ structure of menu (copy of Menu available) and kitchen, recipe development and procedures.
  • Inventory control, marketing, event planning and coordination, recipe development, sanitation and waste control.
  • Varied duties including menu design, recipe development, inventory, sanitation, Profit & Loss statements.
  • Executed the opening of all outlets setting standards and consistency in recipe development and cost efficiency.
  • Lead the recipe development team as well as proof read all recipes prior to being published.
  • Created all new menus, recipe development and conducted all training of F&B staff.
  • Direct food preparation tasks encompassing menu planning, recipe development, purchasing, and inventory control.
  • Managed all back house operations, including recipe development and ordering for this upscale steakhouse.
  • Completed menu and recipe development for both the main Gallagher's store and franchise locations.

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14. Cuisine

high Demand
Here's how Cuisine is used in Executive Chef jobs:
  • Created unique and diverse menus incorporating different aspects of international cuisine with emphasis on French and Italian.
  • Worked directly with Executive Chef to develop/execute new menus incorporating California contemporary and upscale Asian fusion cuisines.
  • Managed 3 separate exhibition kitchens which featured foods from traditional Americas, Mediterranean- European and Asian cuisines.
  • Conceived, developed and successfully executed a revolutionary concept for Modern Japanese Cuisine in America.
  • Streamlined procurement issues based on healthier cuisine with emphasis of organic and specialty sourced provisions.
  • Specialized in Authentic Latin Cuisine and Child Nutrition as part of my culinary responsibilities.
  • Performed all operational functions for this upscale establishment specializing in Italian and French cuisine.
  • Work extensively on cuisine development by careful selection and development of recipes.
  • Oversee culinary efforts involving preparation of distinctive cuisine for carry out restaurant.
  • Provided high-level support to Executive Chef in preparing authentic Florentine cuisine.
  • Prepared a unique menu of international cuisine focused on nutritional balance.
  • Performed purchasing function for upscale establishment specializing in Fine-Dining cuisine.
  • Owned and operated a Mediterranean Cuisine restaurant in Central Florida.
  • Standardized production wellness recipes utilizing all natural and organic cuisine.
  • Performed purchasing function for this establishment specializing in Alaskan cuisine
  • Researched the French and Polynesian cuisine monitored food service budgets
  • Restructured the restaurant from Caribbean to Mediterranean cuisine.
  • Acquired expertise in traditional Northern Italian cuisine.
  • Researched traditional Southern cuisine and tested recipes.
  • Created new cuisine style first designated continental-fusion.

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15. Special Events

average Demand
Here's how Special Events is used in Executive Chef jobs:
  • Design website and email campaigns and collaborate with community organizations on special events and charity fundraisers.
  • Supervised production, managed a profitable catering service, produced specialty menus for special events.
  • Designed & implemented innovative menus and Special Events gaining national recognition in numerous publications.
  • Provided expertise on special events and catered functions including menu planning and development.
  • Catered all presidential events on campus working with special events Coordinators.
  • Created standardized recipes for special events incorporating current trends.
  • Organized special events including promotions receptions and corporate gatherings.
  • Manage catering activities for player development special events.
  • Elaborate special events and specialty catering.
  • Coordinated catering and special events.
  • Attributed to special events, showcases of company trends and techniques, and catered events based on the needs of client.
  • Managed 25+ points of sale including 10 bars, concessions, two restaurants, private dining and special events units.
  • Designed menus for special events according to members' requests as well as seasonally adjusted menus for dining rooms.
  • Create menus for the holidays and special events, Open and prepare Culinary team for menu presentation and execution.
  • Planned seasonal, banquet, a la cart, and cafeteria menus for the Tavern's and special events.
  • Fast paced environment, including catering for parties, river lunches and special events for up to 500 pp.
  • Job description: Create all menus, Inventory and create all special events menus for all corporate events.
  • Developed weddings, banquets, meetings, conferences and special events as a separate and successful profit center.
  • Facilitated the efficient and safe total operation of three kitchens as well as banquets and other special events.
  • Organized weekly lunch menus for youth activity programs, catering, banquets, weddings, and special events.

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16. Cost Control

average Demand
Here's how Cost Control is used in Executive Chef jobs:
  • Minimized waste and leftovers by closely monitoring production levels and pars creating better cost control and profitability.
  • Developed effective cost control procedures utilizing waste control techniques, daily inventories and cost effective ordering practices.
  • Developed and implemented a bid-quote system for purchases establishing stricter vendor monitoring and cost control measures.
  • Supported and improved productivity and profitability through inventory and cost controls, communication and employee management.
  • Recommended and implemented innovations including food service specific software applications, and cost control through outsourcing.
  • Assumed responsibility in the procurement, menu development, cost control and labor administration.
  • Calculated and administered budgets including forecasting staffing needs and instituting food cost controls.
  • Provided frequent updates to the business owner regarding marketing and cost controlling opportunities.
  • Prepared production lists concerning food cost controls and supervised requisitioning of food.
  • Streamlined budgets by developing and implementing effective cost control measures.
  • Developed and executed food cost control and inventory system.
  • Implemented food and labor cost control systems utilized corporate-wide.
  • Managed food inventory cost control and vendor negotiations.
  • Designed cost control modules for university-wide dining.
  • Performed cost control analysis and payroll reconciliation.
  • Organized and implemented cost control procedures.
  • Monitored cost control and unnecessary waste.
  • Implemented effective inventory and cost controls.
  • Supported the Executive Chef, in food cost control of 27%, labor control of 32 employees and menu development.
  • Created menus offering daily fresh food selections, monitored cost control, and determined presentations, portions, and procurement needs.

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17. Daily Specials

average Demand
Here's how Daily Specials is used in Executive Chef jobs:
  • Tailor menu based on product availability; create distinctive daily specials that incorporate seasonal or special order ingredients.
  • Managed all kitchen responsibilities including menu selection, daily specials and food quality and purchasing.
  • Developed daily specials and assisted in writing new menus for restaurant operations.
  • Implemented daily specials according to seasonal culinary ingredients and cost effective choices.
  • Created all menus and daily specials while maintaining excellent product utilization.
  • Developed innovative menus for all catering events and daily specials.
  • Updated traditional Italian menu with seasonal variations and daily specials.
  • Developed daily specials based on available seasonal ingredients.
  • Developed popular daily specials with personally sourced ingredients.
  • Developed daily specials using new and innovative techniques.
  • Completed weekly ordering and prepared daily specials.
  • Developed and prepared daily specials.
  • Developed all menus for the House including breakfast, lunch and dinner, weekly and daily specials, and banquet menus.
  • Managed all duties including menu planning, daily specials, food cost, labor control, scheduling, safety and sanitation.
  • Organized and manufactured menus while also creating daily specials specific to customer needs while upholding the quality of each course.
  • Created Daily Specials, Menu designs, Seasonal Menu Changes Street Fairs / Major NYC Events Payroll Training, Coaching Staff
  • Procured $60,000 in monthly food purchases; planned and implemented two 30-item menus, as well as daily specials.
  • Key player in forecasting labor and food costs, creating daily specials, planning rotational menus, and purchasing supplies.
  • Create daily specials as well as encourage staff to be creative and engage them in the daily special creation process.
  • Create daily specials and new menu items as needed, as well as manage kitchen staff and order daily inventory.

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18. Customer Service

average Demand
Here's how Customer Service is used in Executive Chef jobs:
  • Trained employees in customer service and food preparation procedures in line with high-end establishment standards, effectively expedited dinner service.
  • Trained and micromanaged team workers to observe and implement training opportunities to meet customer service expectations and achieve profitability.
  • Exemplified the second-to-none customer service delivery for which Macy's is nationally renowned in all interactions with customers.
  • Performed general manager responsibilities such as maintaining the quality customer service and amicably resolving all employee issues.
  • Credited for good environment between front and back-of-the-house operations, leading to improve productivity and customer service.
  • Restructured systems of operation for banquets and catering to improve efficiency, execution and customer service.
  • Focused on optimal customer service building trust/relationships with corporate clients to generate repeat and referral business.
  • Maintained high energy, entrepreneurial spirit and showed leadership through effective communication and remarkable customer service.
  • Established an environment dedicated to optimal customer service in collaboration with the General Manager.
  • Established a strong commitment to quality food selection and first-rate customer service delivery.
  • Supported strategic planning, business development, and customer service departments throughout tenure.
  • Trained and developed kitchen and front-of-the-house staff to provide superior customer service.
  • Assure cost-efficient customer services, focused on customer service and problem resolution.
  • Increased client satisfaction with outstanding customer service resulting in client extending contract.
  • Provided excellent customer service while resolving any customer concerns or complaints.
  • Exceeded customer service expectations, solicited feedback and incorporated customer suggestions.
  • Lead role in facilitating successful customer relationships and superior customer service.
  • Deliver exceptional customer service by leading a team to exceed expectations.
  • Develop and implement employee training for customer service and culinary consistency.
  • Create innovative incentive programs to motivate staff and improve customer service

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19. Culinary Operations

average Demand
Here's how Culinary Operations is used in Executive Chef jobs:
  • Provided leadership and overall management of culinary operations, including growth of additional facilities for this 47 acre establishment.
  • Directed the culinary operations of five free-standing restaurants and banquet department generating approximately $6 million annually.
  • Manage the culinary operations, menu planning and consulting for 4 independently owned and operated locations.
  • Supported and assisted the Executive Chef by overseeing the day-to-day culinary operations and monitoring food quality.
  • Assist with overseeing all culinary operations on campus including residential, retail, and catering operations.
  • Directed high volume culinary operations throughout campus including retail, residential dining and catered functions.
  • Manage budgetary decisions related to the efficient running of the culinary operations in Dining Services.
  • Supervised culinary operations that pertain to catering and the athletic training table for Temple University.
  • Managed culinary operations with responsibility for over $3.5 million in annual Food and Beverage volume
  • Oversee all culinary operations including supervision of Food & Beverage and Convention Services Departments.
  • Lead all culinary operations to ensure proper profitability, quality, timing and organization.
  • Assisted executive chef in managing culinary operations that exceeded five million dollars in sales.
  • Improved purchasing and receiving control while managing culinary operations at a 90-room boutique hotel.
  • Support the Northeast marketplace with culinary operations * Regional Culinary Coordinator for special events.
  • Managed all culinary operations for a 300-seat restaurant serving traditional Southern Italian cuisine.
  • Directed all culinary operations at the university with annual revenues exceeding 10 million.
  • Managed multiple, con-current culinary operations maintaining the freshest and highest standards.
  • Managed all culinary operations at University of Texas Arlington and Southern Methodist University
  • Worked within the corporate realm traveling and opening new casino culinary operations.
  • Managed culinary operations to maintain food and labor cost and purchase inventory.

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20. BOH

average Demand
Here's how BOH is used in Executive Chef jobs:
  • Created and maintain all company forms for use in BOH, inventory tracking, ordering guidelines, prep list, etc.
  • Directed and organized the daily activities of the entire food and beverage department, including BOH, FOH and Banquets.
  • Assisted with the organization of all BOH stations and assumed the Executive Chef responsibilities when the Chef was not on-site.
  • Assisted General Manager with hiring both front of house (FOH) and kitchen/back of house (BOH) staff.
  • Staff of 100+ BOH with 3 sous chefs, employee dining room manager and deli manger all under my direction.
  • Created menus, hired and trained all BOH staff, inventory, food cost, scheduling, line cooking.
  • Perform personnel functions for FOH & BOH, including interviewing, evaluating, & supervising employees and student workers.
  • Developed and worked with Owner for all BOH handbooks, guidelines, job descriptions, purveyor relations and contracts.
  • Trained FOH and BOH staff on standards of service and food knowledge, and new foods and techniques.
  • Direct and manage both BOH and FOH staff in fine dining restaurant to maintain 4 diamond guest service.
  • Continued to support the other restaurants BOH operations as needed as the senior Executive Chef in the company.
  • Oversee hiring of all BOH staff and oversight of all employee disciplinary actions up to and including termination.
  • Manage all BOH staff as well as direct and educate FOH staff on day to day menu changes.
  • Updated BOH training manual for all stations including training progression, daily duties, plating and portion control.
  • Maintained budget food costs and cost structure by improving BOH operating efficiency through maximizing the productivity of staff.
  • Hire and train BOH and FOH staff, to include Chefs, managers and personnel within the region.
  • Played an integral role in creating recipe book, line build book, and BOH training procedures.
  • Structured, organized and directed BOH operations for $7 M a year in sales franchise restaurant.
  • Manage all BOH operations; orders, inventory, menu development, staff training, and catering.
  • Created Menus, prep lists for each station and delegated duties to each member of the BOH.

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21. Inventory Control

average Demand
Here's how Inventory Control is used in Executive Chef jobs:
  • Support Executive Chef in all aspects of food management including menu development, purchasing, inventory control and customer satisfaction.
  • Created inventory control measures to protect from pilferage and implemented ways to identify and successfully prosecute thievery.
  • Manage purchasing and inventory control to ensure sufficient levels of high-quality products while eliminating waste.
  • Performed scheduling, electronic inventory control, purchasing, training and oversaw daily kitchen operations.
  • Direct inventory control by verifying weekly and monthly inventory based on current business demands.
  • Developed menus, oversaw procurement of food, established production levels and inventory controls.
  • Managed kitchen operations in a new restaurant including menu development, inventory control and hiring
  • Actualized inventory control procedures to which reduced waste and utilized only the freshest ingredients.
  • Purchased merchandise, inventory control; re-order activities and daily personnel task assignments.
  • Full accountability for all kitchen operations menu planning, ordering, inventory control.
  • Managed every aspect of daily kitchen operations including food/supply ordering and inventory control.
  • Ensured supply met demand by monitoring inventory control, while procuring cost-effective items.
  • Performed purchasing functions, inventory control, catering, sanitation, invoice reconciliation.
  • Devised systems for inventory control, maintenance, and capital equipment acquisition.
  • Implemented inventory control tools for more accurate and effective purchasing and profitability.
  • Streamlined production, ordering, inventory control and recipe development procedures.
  • Established food handling and preparation standards and purchasing/inventory control policies.
  • Standardized recipes and developed procedures for inventory control and sanitation.
  • Developed and implemented all inventory control and loss prevention systems.
  • Implemented purchasing, receiving and inventory controls for food and beverage

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22. Daily Operations

average Demand
Here's how Daily Operations is used in Executive Chef jobs:
  • Promoted by upper management to oversee daily operations of all food outlets Directly managed 25 chefs and 400 culinary/stewarding employees
  • Managed daily operations of dietary department in upscale retirement facility including independent living, assisted living and memory care.
  • Owned and managed daily operations of restaurant business providing high quality Italian based cuisine.
  • Managed and facilitated daily operations in San Diego's Most popular sushi restaurant.
  • Supervised culinary departments and daily operations for restaurants, room service and banquets.
  • Managed entire establishment over saw all ordering and daily operations including Staff.
  • Provided professional and expertise restaurant consulting in daily operations and facilities management.
  • Managed daily operations, menu planning, financial obligations for property.
  • Participated in training programs, managing daily operations and motivating staff.
  • Streamlined daily operations of restaurant sales accumulating $4.9 million annually.
  • Create and implement seasonal menus for daily operations including catering.
  • Sourced, ordered and acquired everything necessary for daily operations.
  • Managed the daily operations of hotel restaurant and banquet facility.
  • Planned and supervised daily operations of high-volume fast-paced kitchen.
  • Manage daily operations of culinary and wellness company.
  • Maintain daily operations and forecasting future trends.
  • Restructured entire kitchen organization and daily operations.
  • Managed daily operations of Nutrition Services Department.
  • Executed daily operations of upscale gourmet functions.
  • Managed over daily operations of kitchen.

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23. Room Service

average Demand
Here's how Room Service is used in Executive Chef jobs:
  • Worked on special projects such as a Room Service Menu Analysis and the in-house recipe book for consistency of food products.
  • Managed all food and beverage staff and operations, including restaurant, kitchen, banquets, and room service and stewarding.
  • Managed kitchen operations for this convention hotel with four restaurants, room service, golf snack bar and extensive banquet facilities.
  • Handled room service and banquet operations in a facility accommodating 1,200 guests, as well as a 50,000 square foot lodge.
  • Managed the food operation for 200-room, three-diamond hotel, including one restaurant and bar, 24-hour room service and banquets.
  • Transitioned new room service style concept to better serve our guests by having a great experience while staying at our facility.
  • Created, and developed new restaurant, and room service menu choices, as well as train cook and wait staff.
  • Increased kitchen productivity, balanced operational cost to hotel's revenue of specialty events, room service, and restaurant sales
  • Supervised all food preparation for each facility, including 3 to 5 restaurants, large banquet space and room service.
  • Managed and oversee the Fresh Market Buffet, Aces, Stir Concert Cove, Room Services and the Diamond Lounge.
  • Opened a 500,000 new facility and implemented Dining on call program that provided 24 hour room service to all patients.
  • Created and implemented menus for the Onion Creek Grille, banquets, room service, lounges and VIP dinners.
  • Managed food and beverage of restaurants, room service and catering from 20 to 2000 guests in luxury Hotel.
  • Included fine dining, bar/lounge, coffee shop, 24 hour room service, large banqueting and theme restaurants.
  • Supervised the daily operations of all staff involved in the main dining area, room service and banquet functions.
  • Directed culinary and steward staff of 60 people for two restaurants, banquets, Room Service and pastry shop.
  • Played a key role in ensuring the successful operation of restaurant, concierge, room service and banquet functions.
  • Supervised a 450 seat Buffet, 160 seat casual dining with room service, 100 seat burger- snack bar.
  • Design and implement menus for all kitchen operations including buffets, banquets, room service and the restaurant.
  • Plan restaurant, banquet, bar and room service menus, estimated food cost, purchasing and inventory.

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24. CAF

average Demand
Here's how CAF is used in Executive Chef jobs:
  • Created and facilitated 30 day rotation of individualized menu plans and nutritional meals for patients and hospital cafeteria.
  • Develop and implement financial and operational objectives for two cafeterias and a catering business.
  • Added numerous cafeteria cycle menu items and popular thematic lunch offerings.
  • Developed and built corporate cafeteria concept for International medical device company.
  • Managed cafeteria personnel scheduling, inventory, and ordering supplies.
  • Keep organized temperatures files from patients and cafeteria.
  • Involved in interviewing and hiring of cafeteria personnel.
  • Developed weekly cafeteria and catering menus.
  • Directed F&B operations and restaurant featuring alfresco dining with scratch preparations, banquet, stewarding, and employee cafeteria.
  • Directed staff for on-premise and off-premise catering company as well as the managing three off-premise corporate executive dining rooms and cafeteria.
  • Managed the day to day operations of various high volume company cafeterias and health care facilities under Marriott's management.
  • Created, developed and implemented an upscale cafeteria managing up to 5 free-standing properties including banquet and fine dining facilities.
  • Managed service of five star quality and service to patients, staff and visitors with cafeteria capacity of 300 seats.
  • Manage daily food service operations at Community Memorial Hospital including patient tray line, cafeteria, and all special functions.
  • Trained and supervised kitchen staff prepared all catering meals and involved in food production for patient and cafeteria meals.
  • Recruited to plan and direct the start-up of a cafe and catering company with two locations in downtown Seattle.
  • Plan, coordinate and direct provision of food supplies for Medical Center patient feeding, cafeteria and catering services.
  • Develop and implement menus for special diets, room service, cafeteria, physician's dining room and catering.
  • Service styles vary from high end plated dinners and receptions to Cafe service stations, plated and reception catering.
  • Planned meals for cafeteria (also open to the public), estimating food consumption and foodstuffs needed.

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25. Haccp

average Demand
Here's how Haccp is used in Executive Chef jobs:
  • Maintained sanitation procedures and organization of work area adhering to all HACCP regulations.
  • Operated equipment safely as determined by Serve Safe Certification procedures and HACCP regulations.
  • Developed receiving practices, procedures and vendor specifications according to HACCP guidelines.
  • Monitored staff performance and assured compliance with HACCP regulatory guidelines.
  • Implemented kitchen procedures that prioritized HACCP safety, sanitation policies.
  • Maintained safety & sanitation standards including HACCP guidelines.
  • Develop and manage HACCP sanitation/safety programs.
  • Established and enforced sanitation/HACCP policies.
  • Staff supervision of 5 Managers and 170 associates, trained and qualified staff from F&B relating to the HACCP.
  • Trained, coached, and mentored staff through daily briefings to insure proper training and implementation of HACCP procedures and processes.
  • Trained staff on proper cooking techniques, knife handling, sanitation (HACCP), food classification, and product marketing.
  • Implemented menu design, cost controls, scheduling, food & labor costs, purchasing procedures, ServSafe procedures, HACCP.
  • Maintained required regulatory compliance and audit procedures for ADA, JCHAO, HACCP food safety program and Virginia Department of Health.
  • Assist the Hygiene officer in training and implementing the Ritz Carlton global hygiene program and the HACCP safe food system.
  • Produce culinary training as well as wine programs, menu development, and HACCP guidelines for a 1.25K quarterly budget.
  • Developed sanitation and receiving programs to insure proper rotation and storage for product stability, and HACCP storage requirements.
  • Developed and tracked kitchen incentive program as it relates to Guest Satisfaction Scores and internal HACCP sanitation inspection scores.
  • Contributed to creating plating guidelines, quality standards, labor standards, HACCP training program curriculum and scheduling procedures.
  • Maintain Sanitation and Safety Standards in Compliance with standard HACCP, NSF and local city and state laws.
  • Designed menus, assured quality control, enforced HACCP standards, maintained cost control, and minimized waste.

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26. High Volume

average Demand
Here's how High Volume is used in Executive Chef jobs:
  • Redesigned kitchen layout and re-staffed operations to accommodate high volume production resulting from Convention Center sales.
  • Provide quality foods to a discerning public with exemplary accomplishments pertaining to high volume catering events.
  • Recognized for operating a high volume kitchen, while always providing stellar customer satisfaction.
  • Initiated Regency Catering, a high volume outside catering operation.
  • Develop Pan-Indonesian and traditional Indonesian menus with high volume potential.
  • Developed and Organized Ordering System for High Volume establishment.
  • Managed back-of-the-house operations in a high volume setting.
  • Managed a team of up to 50 employees providing outsourced food services for high volume catering facilities and major casino operations.
  • Oversee and manage all kitchen operations in a high volume atmosphere with twenty plus employees in a 3.6 million dollar operation.
  • Manage high volume, upscale, buffet/sit down, corporate and social events; plan related menus; organize food tastings.
  • Coordinated a high volume kitchen, at a $7 million annual revenue franchise restaurant, in an affluent Minneapolis suburb.
  • Maintain high volume kitchen production while strictly adhering to the industry standards of safety illustrated by the health department and OSHA.
  • Worked on high volume events such as Detroit Auto Show, River Fest, Red bull races and Winter Fest.
  • Restructure kitchens, optimize kitchens output, quality, plates presentation, higher standard, high volume white tablecloth restaurant.
  • Oversee the Food & Beverage operations of this high volume casino realizing $35M in F&B revenue annually.
  • Handled all food preparation for three restaurants, room service, and gourmet pizza service, and high volume banquets.
  • Created a new menu for this upscale, fast paced restaurant with high volume and coordinated off site catering events.
  • Managed all aspects BOH operation, including of menu development, pricing and culinary excellence for high volume seasonal restaurant.
  • Rendered expert oversight to over 100 staff to achieve high volume of sales, feeding over 4000 quests per day.
  • Oversee all operation of a fine dining restaurant, tavern and high volume (500+ meals) catering hall.

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27. Staff Members

average Demand
Here's how Staff Members is used in Executive Chef jobs:
  • Organized schedules for employees and ensured professional working relationships between staff members.
  • Rebuild and maintain culinary staff members job descriptions and responsibilities.
  • Facilitated management and scheduling for staff members.
  • Organized and created a digital inventory system, established par levels and trained key staff members on purchasing and ordering responsibilities.
  • Managed, trained and directed all staff members, while improving operational flow, and maintaining a high employee retention rate.
  • Develop key administrative guidelines to assist kitchen and serving staff members proper customer relations as well as food and cost control.
  • Provide regional support in operations and opening of new business, as well as culinary training of management and staff members.
  • Managed 21 units/schools with 125 food service employees including 18 unit Chefs/Managers and 3 headquarters Research and Development menu staff members.
  • Developed a well-trained kitchen staff and maintained high morale by motivating, counseling, and treating staff members with respect.
  • Managed 36 staff members in banquet, buffet, and catering operations, and hosted up to 325 of guests.
  • Constructed menus, ensured quality output, maximized budget efficiency and productivity for five school kitchens and 70 staff members.
  • Managed front and back of house and oversight of 20 staff members while serving up to 2000 customers each day.
  • Managed daily kitchen operations with 8 staff members including establishing procedures for cost control, training and food preparation.
  • Prepared training guide for new staff members and personally trained current employees regarding the preparation of new menu items.
  • Facilitate technical training for other chefs, cooks, and staff members within the account on retail brand standards.
  • Maintain strong, sustainable relationships with customers, staff members, and executive decision makers at the corporate level.
  • Provided leadership, training and support to 1 executive chef, 3 chef managers and 20 culinary staff members.
  • Manage 15 employee staff members, providing guidance, discipline, direction and on site unit support and production.
  • Coordinate large events and parties weekly, daily meals for the family, children, caregivers and staff members.
  • Work with all staff members to ensure a safe, positive, clean, and productive work environment.

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28. Full Service

average Demand
Here's how Full Service is used in Executive Chef jobs:
  • Total Food Responsibility as well as Kitchen Management Responsibility for a broad based, full service independent restaurant.
  • Utilized all creative and administrative skills in this high volume/fast paced independently owned and operated full service restaurant.
  • Determined inventory requirements, facilitated purchases and managed all aspects of a full service hotel.
  • Full service caterer specializing in corporate catering, pharmaceutical catering and all personal event needs.
  • Complete responsibility of all culinary and service production throughout a full service restaurant.
  • Coordinated and developed high end full serviced culinary experiences.
  • Developed and manage full service catering department.
  • Full Service Catering / Craft Service / Event Management for Feature Film, Television, Commercials, Corporate & Private Events.
  • Oversee operations at 2 high-volume, full service restaurants and food outlet in pool area, as well as ballroom facility.
  • Managed and organized a full service kitchen including but not limited to (ordering, purchasing and preparing perishable items).
  • Opened these venues: full service Bistro, Pub, Private Dining and Banquet operation of this Continuing Care Retirement Community.
  • Full service hotel at Camel Back Mountain with extensive on premise catering, banquets, high end weddings and corporate functions.
  • Assisted the Executive Chef in every facet of daily operations in this Full Service hotel including banquet and restaurant outlets.
  • Supervised the full service, 3-meal a day Beacon Bar & Grill, hotel lounge & roof top Sky Bar.
  • Manage Detroit's third largest Casino, with a 400 room full service Hotel, food revenues of $14million.
  • Managed on-site full service catering while creating custom menus for private hire events ranging from large-scale weddings to corporate conventions.
  • Conceptualized, constructed, opened and operated this full service dining venue, offering full menu delivery as well.
  • Recruited by the owner, Elizabeth Stone, to increase sales and profitability of this full service catering company.
  • Full service restaurant, in-house catering for corporate and public events, Stewart s and Clark s -Continental/Regional American Cuisine
  • Managed the Culinary Department for a 490 member full service country club in the Outer Banks of North Carolina.

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29. FOH

average Demand
Here's how FOH is used in Executive Chef jobs:
  • Implemented FOH & BOH associate meetings focusing on inter-departmental teamwork and communication.
  • Bottom Line responsibility for FOH operations including Bar.
  • Managed entire restaurant including all FOH operations.
  • Managed and participated in FOH operations.
  • Hired, trained and managed over 50 employees, composed training manuals for FOH staff, devised contests to increase sales.
  • Hire and train BOH and FOH employees and provide training and mentoring to provide outstanding customer and food and beverage experiences.
  • Full Back of House (BOH) and Front of House (FOH) responsibility including food and labor cost control.
  • Managed a from-scratch kitchen with a staff of 20 with frequent additional responsibilities for FOH staff of an additional 30.
  • Interview, hire, and train BOH staff and work closely with General Manager to fill FOH and management positions.
  • Trained and mentored FOH and BOH managers during their one month kitchen training for various management spots throughout the company.
  • Collaborated with outside departments that are dependent on food & beverage as well as with FOH management and staff.
  • Work closely with owner to ensure FOH was trained and up to date on menus, beverages and policies.
  • Managed food, kitchen wares, and FOH goods purchasing, control procedures and ensured staff is trained accordingly.
  • Managed all aspects (FOH & BOH) of a full-service local restaurant and bar (fast casual).
  • Complete realignment of FOH plates, silverware, stemware to ensure continuity of direction, branding, and offerings.
  • Run all FOH and BOH operation, menu creation, staffing, training, budget analysis and forecasting.
  • Coordinated culinary functions with Director of Catering Sales, FOH Banquet Director and Restaurant Supervisor(s).
  • Establish and coordinate BOH & FOH training roster for service and technical standards for in house training certification.
  • Delivered daily hotel reports to FOH Managers and make note of any notable guests staying at the hotel.
  • Managed a staff of 121 cooks and dishwashers, and assisted in food training of 14 FOH employees.

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30. High Quality

low Demand
Here's how High Quality is used in Executive Chef jobs:
  • Develop and execute an intricate high quality meat program, utilizing local and domestic vendors to achieve a nationally recognized product.
  • Maintained predetermined goals for purchasing and labor amounts while providing high quality menu options including gluten free and vegetarian options.
  • Monitored kitchen operations to ensure strict adherence to high quality food standards while complying with safety and sanitation requirements.
  • Provide direction to ensure staff provides high quality products efficiently, safely and adhering to all regulatory requirements.
  • Verified proper portion sizes and consistently attained high quality food standards while directing appropriate staffing levels.
  • Facilitated training to staff, communicating effectively to ensure consistent, high quality service and product.
  • Developed an authentic German menu using fresh local ingredients as well as high quality international products.
  • Supervised catering operation, giving instruction and demonstrating culinary techniques to provide a high quality standard.
  • Work collaboratively with management team to provide residents with high quality dining experiences.
  • Coordinated overall production and presentation of food while maintaining consistently high quality standards.
  • Participated in all aspects of food preparation producing consistently high quality food.
  • Work closely with clubhouse/golf management to ensure high quality of service
  • Ensured overall consistency and high quality across the kitchen operations.
  • Cultivated relationships with sales representatives to ensure high quality products.
  • Structure and efficiency skills that ensure high quality and profitability.
  • Created relationships with local farmers to provide sustainable, locally grown, high quality produce from the farm to the table.
  • Designed all operations menus, oversaw the training of all employees, to ensure high quality service, safety, sanitation.
  • Develop and tests recipes and techniques for food preparation ensuring consistent high quality and to minimize food costs & supply waste.
  • Ensured that all food that is prepared and served met high quality standards of flavor, texture, temperature and presentation.
  • Create new recipes and manage the preparation and presentation of food products to ensure consistency and high quality at all times.

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31. Quality Standards

low Demand
Here's how Quality Standards is used in Executive Chef jobs:
  • Coordinated the overall preparation and presentation of food while maintaining quality standards and maintaining the highest level of customer satisfaction.
  • Served on distinguished culinary task force that spearheaded improvement in food quality standards for revenue growth and customer satisfaction.
  • Mitigated restaurant cost exposure while raising quality standards by sourcing and solidifying relationship with local food purveyors.
  • Created continually changing seasonal menus using micro local ingredients and upholding the strict Renaissance quality standards.
  • Standardized production and recipes to ensure consistent quality; establish presentation technique & quality standards.
  • Established sanitation and quality standards and developed strong relationships with local farmers and artisans.
  • Exercise final hiring authority and training system of all culinary personnel assuring quality standards.
  • Established new menus, quality standards, sanitation procedures and standardized operational procedures.
  • Ensured achievement of quality standards and specifications for all food service operations.
  • Inspected and tasted prepared foods to maintain quality standards and sanitation regulations.
  • Managed overall preparation and presentation of food, while maintaining quality standards.
  • Established presentation techniques and quality standards during menu development and implementation.
  • Coordinated the preparation and presentation of food while maintaining quality standards.
  • Established presentation techniques, quality standards, and operating procedures.
  • Managed food cost and quality standards ensuring maximum profit attainment.
  • Evaluated food products that quality standards were continuously attained.
  • Established and implemented presentation technique and quality standards.
  • Ensured food quality standards and customer satisfaction.
  • Establish food preparation procedures and quality standards.
  • Developed quality standards for kitchen area and dining

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32. Private Parties

low Demand
Here's how Private Parties is used in Executive Chef jobs:
  • Develop new and seasonal menu items resulting in an increased customer base and an upsurge in private parties and special events.
  • Reduced payroll and increased profits by restructuring operations and focusing marketing on tour groups, special events, and private parties.
  • Developed and updated menus for banquets including weddings, corporate events, private parties, and golf tournament awards dinners.
  • Planned and prepared food for large private parties, holiday buffets, luncheons, special functions and other social events.
  • Developed and produced menu items for buffets, banquets, private parties and club events from 10 to 700 people.
  • Executed daily lunch and dinner specials, marketed on site and off premise catering banquets, private parties and receptions.
  • Expedite nightly dinner service including private parties, corporate parties, college gatherings and guest reservations up to 350 patrons.
  • Created wine tasting menus and many other menus for private parties with a strong following of many loyal customers.
  • Managed teams in all areas of the club for special events including Holidays, Weddings, and Private parties.
  • Provide professional services for members as director of all food outlets, also catering to private parties and functions.
  • Trained, scheduled, and coordinated 50 + employees in food service for restaurant and catering of private parties.
  • Open seven days for dinner and Sunday brunch, as well as banquets for private parties and weddings.
  • Cater business luncheons, dinners, banquets, weddings, exclusive private parties and various other special events.
  • Coordinated with Private Dining Sales to create working menus for private parties ranging from 20 to 180 guests.
  • Catered weekly off premise parties up to 1,000 people; Weddings, rehearsal dinners, and private parties.
  • Experienced in weddings, corporate events, private parties, festivals, sporting events and on-location productions.
  • Developed outstanding brunch, lunch and dinner menu as well as large private parties during dinner service.
  • Prepare snacks for the pool food bar, catered small private parties & weddings of various sizes.
  • Developed menus targeted for a specific audience; created customized menus for private parties and community functions.
  • Scheduled private parties, functions and catering services to ensure that the client's needs were met.

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33. Staff Training

low Demand
Here's how Staff Training is used in Executive Chef jobs:
  • Conducted comprehensive staff training that emphasized quality cooking techniques and presentation, sanitation and teamwork.
  • Implement staff training programs in order to optimize workforce flexibility and productivity.
  • Enhanced food preparation efficiency by providing comprehensive staff training.
  • Implemented staff training culinary, safety and sanitation.
  • Cost control, staffing, menu design, ordering, sanitation standards, staff training Budget & Cost and guest relations.
  • Develop and implement all banquet, restaurant and bar menus; i.e., cost control, ordering and line staff training.
  • Job duties were management functions of the kitchen to achieve food cost, labor cost and food quality and staff training.
  • Managed all aspects of food and beverage operations, and developed all health & sanitation procedures and culinary staff training program.
  • Collaborated closely with Food & Beverage Director to conduct staff training meetings, and resolve service, product and personnel issues.
  • Helped to spearhead the opening of this high volume fine dining, upscale restaurant with menu implementation and staff training.
  • Monitor payroll, menus, recipes, staff training, evaluations & meetings for FOH & BOH for team building.
  • Improved food cost an average of 1.5% from prior year through staff training, improved purchasing and product security.
  • Plan and design menus, ensures quality control, and minimizes waste through effective management techniques and staff training.
  • Established in set up of kitchen including but not limited to, staff training, hiring and line efficiency.
  • Inventory, Station prep list, par sheets, interviewing, staff training, staff evaluations, and counseling.
  • Acted as human resources specialist in all areas including hiring, staff training, employee relations, and scheduling.
  • Specified food quality, negotiated pricing with vendors, devised methods of minimizing waste, and implemented staff training.
  • Maintained the standards of the restaurants guidelines of consistency and education, through culinary classes and staff training.
  • Perform ongoing staff training and mentoring; assist staff member in developing professional skills essential for quality performance.
  • Hired new employee and facilitated new and existing staff training to ensure first-rate food presentation and taste profiles.

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34. Annual Sales

low Demand
Here's how Annual Sales is used in Executive Chef jobs:
  • Supervised 20 employees between steakhouse and event kitchens for a high volume restaurant with annual sales of over $10 million.
  • Designed new concepts and culinary training programs for 6 dining outlets which resulted in increased guest satisfaction and incremental annual sales.
  • Full service casual dining restaurant with $1.2 million in gross annual sales, serving an average of 300 covers daily.
  • Managed procurement of all food, equipment and supplies, which resulted in annual sales in excess of low seven figures.
  • Full service chef created menu, with $2 million in gross annual sales, serving 350 to 1,200 covers daily.
  • Aided in transitioning $600,000 of annual sales into $2.2 million of annual sales for the food and beverage department.
  • Controlled food cost of 34% and labor cost of 12% with annual sales between one and two million.
  • Hired as opening chef of new theater district 110-seat restaurant location that ended up having annual sales of $2.5M.
  • Established annual sales over $4 million dollars in 4 years while maintaining food and labor costs well under budget.
  • Managed Employee's and production of retail operation in excess of $11 million dollars in gross annual sales.
  • Managed the execution of a focused seasonal menu for this unique 35-seat restaurant with $2.5M in annual sales.
  • Full service fine dining restaurant with 2.1 million gross annual sales, serving an average of 350 covers daily.
  • Increased food sales by nearly three hundred percent over the last nine years with annual sales reaching $2M.
  • Increased annual sales to $6 million, reduced food cost, labor percentages and inventory by 2-3%.
  • Recruited to serve as Executive Chef of an established Indianapolis restaurant with annual sales of $3 million.
  • Increased annual sales by 30% in both catering and food truck businesses during each year of operation.
  • Manage food and labor costs for Season 52's flagship property with annual sales exceeding 8 million dollars.
  • Managed 3 Sous Chefs and 27 line cooks on daily operations with $9 million in annual sales.
  • Managed within the given financial parameters of the F+B department, achieving approximately 12 million in annual sales.
  • Led food service team for Hotel's five food and beverage venues totaling $3.5M annual sales.

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35. Bistro

low Demand
Here's how Bistro is used in Executive Chef jobs:
  • Controlled All Bistro and catering operations including menu writing, direction of preparation, execution and delivery of all production.
  • Manage and Control food production*Inventory*Manage staff of 40+*Manage multiple outlets*Catering/24hr Pizza & Deli/Buffet/Upscale Bistro*High volume of 1200+ covers*Employee Dinning
  • Supervised a fully functional Kitchen/Bistro/Deli/Murray s Cheese Shop/Starbucks area in a fast pace environment.
  • Opened & implemented an American Regional & Mediterranean Bistro menu.
  • Opened a little Bakery/Bistro specializing in locally grown organic ingredients.
  • Specialized in Italian, Mediterranean and French/Classical bistro establishments.
  • Facilitated restaurant receiving Best New Bistro of Indiana recognition.
  • Managed and operated kitchen in well-established seasonal Bistro.
  • Redefined restaurant concept from steakhouse to contemporary bistro.
  • Manage bistro kitchen and ensure efficient operations.
  • Hired to create a seasonally inspired bistro-style dinner and brunch menu in a place that originally opened as just a bar.
  • Created menu for unique bistro featuring both classical & contemporary fare, take home family meals, and made-from-scratch baked goods.
  • Gained success through word of mouth and attracted locals with Bistro Night on Tuesdays, an inexpensive French-themed, three-course dinner.
  • Directed daily operations for the specialty Galley's (Steakhouse, Italian, Japanese, Sushi, Bistro, and Diner)
  • Designed California Bistro and Catering Menus* Responsible for Food Presentation, Sanitation, HACCP and Food & Labor Costs, etc.
  • Started with the company as a line cook in January, was quickly promoted to Executive Chef at Boulevard Bistro.
  • Created a menu and foot items that garnered multiple positive reviews for a small Bistro style restaurant in Rhode Island.
  • Develop staff and manage food cost for all banquets as well as Bistro Restaurant and labor controls to company standards.
  • Re-imaged Pub style menu to feature a more sophisticated American bistro approach highlighting organic foods and farm specific products.
  • Create daily specials, all purchasing & management of back of the house in a French bistro style restaurant.

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36. Food Sales

low Demand
Here's how Food Sales is used in Executive Chef jobs:
  • Tracked daily food sales and food purchases beginning to end of month to formulate daily and month end food cost percent.
  • Directed all kitchen operations for a start up bed and breakfast establishment conducting over $30,000 in food sales per month.
  • Increased food sales 20% in first full year by taking menu from snacks and apps to a full offering menu.
  • Increased revenue by 100% within 12 months after renovations, driving food sales in excess of $4 million.
  • Managed Staff of 12 employees with responsibility for $750,000 in food sales and 32% food cost level.
  • Managed annual food sales of $12.5M and directed purchasing requirements exceeding $6M, all within budget expectations.
  • Catered banquets for up to 600 guests and consistently met goals for $3.75M in annual food sales.
  • Direct Staff of 13 employees with responsibility for $3MM food sales and 28% food cost level.
  • Reduced inventory levels, increased food sales, and brought a new and passionate feeling into the kitchen.
  • Directed staff of 30 employees with responsibility for $2MM food sales and 35% food cost level.
  • Helped revive the food program with over 10% growth in food sales over a 15 month period.
  • Achieved and exceeded all sales growth goals with food sales increasing over 15% per year since 2012.
  • Directed staff of 35 food service team members responsible for $3 million in annual food sales.
  • Promoted marketing campaigns which resulted in increasing food sales by 15% while reducing overall operational expenses.
  • Created, costed and executed weekly special menus that grossed on average 10% of food sales.
  • Helped to achieve the goal of 43 million dollars in food sales and over 1 million covers.
  • Supervised service operations that generated up to $1.1 million in the annual food sales and revenue.
  • Revamped the banquet menu to help solidify banquet food sales targeted at $2 million for 2009.
  • Increased food sales revenue by 24 percent within one year maintaining a profitable food cost percentage.
  • Increase prepared food sales Year-Over-Year by $700K using all blemish free product being thrown away.

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37. Sanitation Standards

low Demand
Here's how Sanitation Standards is used in Executive Chef jobs:
  • Managed team of 20 Associates; directed strategic initiatives to achieve organizational and department objectives, including high sanitation standards.
  • Managed purchasing and vendor negotiations, performed cost control analysis and payroll reconciliation and ensured compliance with sanitation standards.
  • Maintain all kitchen sanitation standards through daily station responsibility sheets and weekly deep-clean kitchen schedule.
  • Implemented quality assurance program and monthly audits of food and equipment safety and sanitation standards.
  • Implemented and consistently maintained and exceeded all sanitation standards utilizing Safe Serve Standards.
  • Sustain extremely high levels of sanitation standards via effective training and development efforts.
  • Manage inventory and ensure the kitchen operates according to safety and sanitation standards.
  • Established food safety/sanitation standards in compliance with federal and state regulations.
  • Performed training on and monitored stringent sanitation standards and procedures.
  • Established and enforced nutrition and sanitation standards for restaurant.
  • Designed kitchen layout while implementing safety and sanitation standards.
  • Established and maintained exceptional food safety and sanitation standards.
  • Maintained safe sanitation standards above the Health Department requirements.
  • Established and enforced sanitation standards for the operation.
  • Maintained compliance with quality and sanitation standards.
  • Maintain service and sanitation standards throughout property.
  • Maintained company sanitation standards and employee training.
  • Adhere to established safety and sanitation standards.
  • Establish ordering guides and safety sanitation standards.
  • Increased and enforced higher sanitation standards.

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38. Kitchen Equipment

low Demand
Here's how Kitchen Equipment is used in Executive Chef jobs:
  • Supported research and development efforts to improve menu offerings and also to upgrade kitchen equipment in alignment for corporate requirements.
  • Train and maintain safety procedures of all kitchen equipment according to sanitation and health department requirements.
  • Schedule regular maintenance and monitor performance of all kitchen equipment.
  • Selected vendors, purchased kitchen equipment and operating materials.
  • Researched and purchased new kitchen equipment to maximize efficiency.
  • Preformed daily inventory, and kitchen equipment inspection.
  • Determine placement of kitchen equipment to maximize productivity.
  • Performed and coordinated maintenance on all kitchen equipment
  • Supervised kitchen equipment maintenance & sanitation requirements.
  • Analyzed and upgraded kitchen equipment.
  • Purchased and maintained kitchen equipment.
  • Procured all furniture, kitchen equipment, small wares, and other fixed assets and assembled the depreciation and amortization schedules.
  • Purchased all kitchen equipment, china, flatware, par inventory, linens (when appropriate) and venue d cor.
  • Directed start-up activities including ordering kitchen equipment, negotiating with vendors, designing the layout, and purchasing dining d cor.
  • Monitor and schedule cleaning and maintenance routines for all food services areas and kitchen equipment to maintain high sanitation/safety standards.
  • Worked with various type kitchen equipment such as grills, tilt skillets, convection ovens, and various other equipment.
  • Conduct monthly inventory and track financial expenditures to control food cost and repair and maintenance of kitchen equipment.
  • Created and coordinated layout for kitchen equipment and storage location areas for food, beverage and hotel overhead.
  • Slashed labor cost by 5% renovating and restructuring the kitchen lay-out, introducing new professional kitchen equipment.
  • Maintain procedures to ensure all food, beverage and kitchen equipment is stored and cleaned properly.

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39. Guest Satisfaction

low Demand
Here's how Guest Satisfaction is used in Executive Chef jobs:
  • Redesigned nightly Manager's Reception food offerings and display to increase guest satisfaction and satisfy new corporate Hilton requirements.
  • Addressed opportunities to improve revenue, lower kitchen expenses and increase departmental productivity without overlooking guest satisfaction.
  • Reviewed, updated and implemented procedures in various operational departments that interacted and affected the guest satisfaction.
  • Manage efficiently and effectively multiple clubhouse and golf course events to deliver absolute member /guest satisfaction.
  • Ensured guest satisfaction through directing operational execution of proper service in a clean and pleasant environment.
  • Demonstrated the ability to lead multiple teams simultaneously to ensure guest satisfaction.
  • Review comments of guest satisfaction results to identify areas of improvement.
  • Restructured club level operation and menus resulting in improved guest satisfaction.
  • Work closely with General Manager to ensure guest satisfaction and retention
  • Developed a regular clientele through commitment to guest satisfaction.
  • Developed seasonal menus to ensure higher guest satisfaction.
  • Developed cost effective menus to ensure guest satisfaction.
  • Managed entire restaurant 3 shifts a week with understanding of daily money management, point of sales system and guest satisfaction.
  • Exceeded previous year's profit margins with 20% less top line revenue and guest satisfaction scores for all food products.
  • Plan custom catering menus, from sandwiches to fine dining; assure quality control, guest satisfaction, and minimize waste.
  • Assisted in the development of labor standards for property, member of hotel Guest Satisfaction Committee and Co-chair of Safety Committee.
  • Improved scores in Associate Satisfaction, Guest Satisfaction Scores, and ESS satisfaction; received most improvement award year 2000.
  • Assisted with ordering & receiving, team member training, food quality management, shift execution and ensuring guest satisfaction.
  • Maintained lowest average food cost of eleven hotels while maintaining the highest guest satisfaction scores for food quality and presentation.
  • Helped with guest satisfaction scores in food and service to become ranked 2nd in the Hilton Garden Inn brand.

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40. Monthly Inventory

low Demand
Here's how Monthly Inventory is used in Executive Chef jobs:
  • Maintained an effective budget by maintaining a proper weekly and monthly inventory
  • Maintained just-in-time inventory at all times to lower monthly inventory totals.
  • Developed and monitored quality assurance programs, & monthly inventory process.
  • Performed regular administrative duties including invoice coding and monthly inventory.
  • Conduct monthly inventory to minimize overstocking of items over time.
  • Established inventory control by creating weekly and monthly inventory checklist.
  • Conduct monthly inventory and execute food and beverage ordering.
  • Conducted monthly inventory evaluations to ensure par levels on inventory
  • Performed monthly inventory of all produce and prepared product
  • Completed monthly inventory and worked within varying budgets.
  • Conducted monthly inventory in accordance with company procedure
  • Conducted monthly inventory of kitchen/dining room supplies.
  • Completed monthly inventory and purchased supplies.
  • Created personalized spreadsheets for monthly inventory.
  • Assist director with biweekly/monthly inventory procurement.
  • Perform Monthly inventory/food cost analysis.
  • Performed monthly inventory records accurately.
  • Monitored and controlled monthly inventory.
  • Managed kitchen staff, took monthly inventory, order all food, scheduled cooks and dishwashers, created daily dinner specials
  • Assisted in monitoring and controlling food coast, labor coast and purchasing food, and conducting weekly and monthly inventory.

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41. Food Operations

low Demand
Here's how Food Operations is used in Executive Chef jobs:
  • Recruited to stabilize and revitalize food operations and institute programs to reshape relationships and improve member satisfaction and loyalty.
  • Upgraded quality and efficiency of food operations and service through training staff in food protection/sanitation.
  • Exercised overall management responsibility for food operations of private club dining room and banquet/catering service.
  • Supervised the overall country club food operations-planning of menu and food preparation.
  • Delegated responsibilities to ensure food operations run smoothly.
  • Directed food operations, including stewarding department.
  • Managed 12.5 million in food operations at the Museum of Science and Industry with trend setting venues for 1000 to 5000 guest
  • Full control of kitchen operations, from controllable, food cost, labor, to daily food operations, scratch prep.
  • Coordinated planning, budgeting, and purchasing for all food operations within the restaurant with full P&L accountability.
  • Conduct all inventory, ordering, purchasing, menu planing and pricing for all caterings and daily food operations.
  • Promoted to lead the Food operations of the Fiesta Casino property through the most dynamic period in company history.
  • Served as second in command for all food operations, and as the head pastry chef and banquet chef.
  • Introduced a new menu and reorganized a food operations resulting in decreased food cost and increased sales volume.
  • Directed complete food operations including two full service restaurants, Grill Room, Banquet Rooms, and Conventions.
  • Manage all food operations and administrative aspects of hotel producing $14.7 million in food & beverage revenue.
  • Second in charge for all food operations at the club, report to Executive Chef and General Manger.
  • Managed all food operations from menu planning, scheduling, training, line supervision, soups and sauces
  • Managed all aspects of food operations, including ordering, scheduling, menu development and controlling cost.
  • Direct the transition of food operations from the existing sprung structure to the new casino and hotel.
  • Managed food operations for Avalanche Pub, First Chair Restaurant, in room dining and associates cafe.

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42. Cooking Classes

low Demand
Here's how Cooking Classes is used in Executive Chef jobs:
  • Demonstrated and shared culinary expertise by teaching cooking classes and featuring regular in-store interactive cooking and food preparation demonstrations.
  • Conducted member-attended cooking classes and provided recipes from demonstrations requested by members.
  • Performed radio and television cooking demonstrations, cooking classes and charity benefits.
  • Managed and organized customized cooking classes and all public/private cooking events.
  • Developed specialty food demonstrations and cooking classes.
  • Conducted weekly interactive cooking classes with residents.
  • Developed and facilitated monthly cooking classes.
  • Developed and implemented patron-cooking classes.
  • Created monthly menus, special event theme menus, cooking classes for the members, and manage all day-to-day kitchen duties.
  • Teach 3 hour hands-on cooking classes to approximately 40 people weekly, emphasizing understanding in stocks, sauces, and recipes.
  • Organized, ran, and executed weekly resident group cooking classes to develop their knowledge of food and healthy meals.
  • Helped to increase sales by personally running both cooking classes and wine dinners for both the Restaurant and Catering departments.
  • Staff, schedule, evaluate, train, develop a series of cooking classes for new and up coming chef.
  • Planned and prepared menu selection and production for restaurant, special events, catering and children's cooking classes.
  • Increased restaurant exposure and sales by doing off site demonstrations, cooking classes and mentoring high school culinary students.
  • Assisted Chef with development and execution of cooking classes, themed wine dinners, and all off premise catering.
  • Managed and executed upscale private events on the Main Line of Philadelphia, taught cooking classes in private homes.
  • Scheduled creative events regularly such as wine dinners, beer dinners, cooking classes and a weekly chef tasting.
  • Established relationships in the community by representing Bridges at numerous charity events, cooking classes and social functions.
  • Created and executed various types of demonstrations and cooking classes for a cooking school - Eclectic Cooking School.

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43. Line Cooks

low Demand
Here's how Line Cooks is used in Executive Chef jobs:
  • Oversee and supervise the daily job responsibilities for line cooks and prep cooks in order to produce all the necessary products.
  • Work with Executive Chef and Banquet Chef as well as various line cooks to ensure smooth operation of busy hotel location.
  • Managed 8 line cooks in preparing food for guests between 100-150 on weekdays and 200-400 on weekends not including holidays.
  • Hired, trained and developed line cooks, shift leaders, Sous Chefs and all new managers in the company.
  • Hire prep and line cooks, create specials, manage kitchen staff, control food costs, monitor/order inventory.
  • Hired, trained, supervised and managed a team of chefs, line cooks, porters and food runners.
  • Implemented production objectives for Sous Chefs and Line Cooks; directed and executed special projects for Executive Committee Events.
  • Managed a group of eight line cooks, runners and wait staff at a rodeo arena and retreat facility.
  • Monitor & Supervise the activities of 8 line cooks & other personnel involved participating in preparing & cooking.
  • Collaborated with general manager, line cooks, and banquet staff, ensuring timely service and high-quality products.
  • Supervised and maintained a staff of no less than seven line cooks and servers at a time.
  • Managed and trained a staff of 8 line cooks in execution of chef Andrew Little's dishes.
  • Hire, train, schedule, motivate and supervise 9 line cooks, sous chef and stewards.
  • Created seasonal menus, worked with sous chef and line cooks to develop Cajun inspired southern dishes.
  • Manage opening line cooks and carry out managerial duties in the morning up until late afternoon rush.
  • Managed staff of 15, including sous chefs, line cooks, kitchen porter and dish washers.
  • Trained and supervised all Sous Chefs, raw bar, line cooks, prep and pastry cooks.
  • Managed 3 line cooks, 2 dishwashers and menu management on a seasonal rotation utilizing local/seasonal product.
  • Managed the schedule for the sous chefs and the line cooks and reported directly to the owner.
  • Supervised department of 10 line cooks, and was responsible for quality controls, scheduling and inventory.

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44. Square Feet

low Demand
Here's how Square Feet is used in Executive Chef jobs:
  • Oversee and operation of 651 Rooms, 8 Restaurants and the largest Ballroom of the Caribbean 48,000 square feet activity area.
  • Oversee and production of the banquet kitchen for the resort and conference center with 75,000 square feet of event space.
  • Managed all food and Beverage outlets and Convention Center with 1.5 million s square feet of meeting space for Mandalay Bay
  • Assist in production and ordering for 50,000 square feet of meeting space with an annual banquet operation of 15 Million.
  • Develop and execute culinary strategy for 26,000 square feet of banquet space, generating $10 million in revenue.
  • Established 3,000 square feet on-premise vegetable and herb gardens designed to provide fresh, hyper-local produce for the members.
  • Assisted the Executive Chef in operating a hotel with 1,250 Guest Rooms and 150,000 Square Feet of Meeting Space.
  • Managed a staff of 22 people and provided food and beverages for over 24,000 square feet of function space.
  • Direct all aspects of food production for 147 room convention center with 30,000 square feet of banquet space.
  • Provided food and beverage service for over 35,000 square feet of function space in a prominent Indianapolis hotel.
  • Provided food and beverages service for a large resort hotel with over 65,000 square feet of function space.
  • Perform all kitchen duties for 2 restaurants and a Hotel with 17,000 square feet of catering space.
  • Supervised an average of 10 banquet functions per week with more than 30,000 square feet of space.
  • Implement new menus for restaurant, banquets, and functions of the 33,000 square feet conference center.
  • Oversee all food and beverage purchases for 2 restaurants, and 68,000 square feet of meeting space.
  • Generated 4+ million in Food Revenue in four outlets and 60,000 square feet of banquet space.
  • Managed over 11,000 square feet of banquet space generating $3.5 million in revenue.
  • Included 12 Million Dollars of Annual Revenue, 40,000 Square Feet of Convention/Meeting Space.
  • Managed a 22 million dollar budget and 150000 square feet of banquet space.
  • Acted as banquet chef for over 10,000 square feet of banquet space.

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45. VIP

low Demand
Here's how VIP is used in Executive Chef jobs:
  • Coordinated special events for celebrities and VIPS and ensured complete customer satisfaction.
  • Leverage strong interpersonal skills to effectively entertain visiting corporate VIPs.
  • Organized all food functions (3 meals daily) for PGA Championship including 500 VIP guests, players and their families.
  • Created and implemented two new restaurant menus, in addition to new menu items for banquets, VIPs and sales calls.
  • Created and executed menus for up to 750 people per event including VIP's, team sponsors and team employees.
  • Prepare documents needed for morning briefings such as kitchen outlets logbooks, list of VIP's and early bird forecast.
  • Played integral role in successful undertaking of feeding athletes and VIP's at the 2016 Woman's World Cup event.
  • Developed 20+ menus annually and standard operating procedures for all food outlets and VIP events while maintaining cost control.
  • Host galas for VIP groups, celebrities, professional sports teams and the Obama family during the 2008 D.N.C.
  • Formed and managed restaurants Red Rooster Club monthly dining series for media, friends, VIP's & investors.
  • Managed Restaurant Production Commissary, Employee Cafeteria, Catering and VIP Catering department and thirty-two free standing restaurants.
  • Direct Responsible for all VIP invited to The Congress and Head of States Lunch and Dinners Executive Chef.
  • Planned, coordinated, and executed: banquet events, VIP events, special events and holiday functions.
  • Developed menus and executed such VIP parties as Forbes and monthly art receptions for collectors and dealers.
  • Created customized dining experiences for VIP guests; conduct cooking demonstrations and tastings for wedding reception dinners.
  • Create and execute one off meals for VIP clients and guests of the University and the Chancellor.
  • Create exclusive farm-to-table menus for VIP clients and investors, showcasing culinary options for events and specials.
  • Served the Former President Bush, senators, high profile VIP, and the Superintendent functions.
  • Created special menus for the VIP's and managed banquet planning as well as other events.
  • Hand crafted menus for special markets including government, weddings, reunions, corporate VIP receptions.

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46. Weekly Inventory

low Demand
Here's how Weekly Inventory is used in Executive Chef jobs:
  • Created and executed weekly inventory system to monitor inventory par levels.
  • Supervised and trained twenty kitchen staff and completed weekly inventory.
  • Budget development, weekly inventory, human resource management.
  • Completed all ordering and implemented weekly inventory counts.
  • Conducted weekly inventory and calculated food cost.
  • Performed weekly inventory and ordered product.
  • Managed and maintained weekly inventory.
  • Managed weekly inventory and ordering.
  • Handled purchasing and weekly inventory.
  • Conducted and analyzed weekly inventory.
  • Oversee all aspects of the kitchen and restaurant while working within a budget by planning weekly inventory, ordering and scheduling.
  • Scheduled, planned meals, ordered, and conducted weekly inventory, as well as Food and Labor Cost control.
  • Handled weekly inventory and vendor relations to ensure the timely and cost-effective purchased food, beverages, and small wares.
  • Performed weekly inventory duties, plate and recipe costing, created menus for all in house and catering events.
  • Reconciled weekly inventory, effectively managed and controlled food costs, and order food and related kitchen supplies.
  • Ordered weekly inventory; verified item description, quality, quantity, condition and receipt of all inventory.
  • Complete weekly Inventory and work closely with vendors to ensure quality products and accurate pricing was met.
  • Oversee the entire culinary operation including P&L, weekly inventory, scheduling, and ordering.
  • Monitored and managed weekly inventory, ordering of food, payroll, and supervised a six-person team.
  • Conduct weekly inventory and purchase of all food and kitchen supplies while maintaining approved food cost.

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47. Portion Control

low Demand
Here's how Portion Control is used in Executive Chef jobs:
  • Provided recipe standardization and portion control guidelines to optimize food cost.
  • Provided innovative menu development by standardizing recipes and establishing portion control.
  • Elicited professionalism at all catering events and maintained portion control.
  • Developed and established recipes/formulas to maintain consistency and portion control.
  • Managed portion control using electronic scales and strict supervision.
  • Implemented systems of organization and portion control.
  • Trained kitchen staff on proper use of equipment, food handling and portion control as well as developing their cooking skills.
  • Supervised and trained all line cooks and Sous Chefs in cooking techniques, portion control, plating and station set up.
  • Developed quality standards for food and beverage operations, by checking food quality preservation and portion control before meals are served.
  • Trained new hires and re-trained existing staff on food preparation techniques, portion control, food safety and sanitation standards.
  • Performed twice daily line checks to ensure all company recipes, procedures, and portion control tools were being utilized.
  • Maintain approved standards of food and labor costs, portion control and receipts, guarding against waste and pilferage.
  • Create a par system, and portion control system for prep cooks, and butcher to ensure minimal waste.
  • Implemented standardized recipes to ensure quality control and portion control to maintain appropriate food cost (34%).
  • Controlled food costs to within .07% of theoretical through sharp purchasing and strong focus on portion control.
  • Worked with each vendor to ensure the best quality product, sustainability and portion control to increase profitability.
  • Ensured the best quality meats by purchasing directly from Chicago and hand-slicing of various cuts for portion control.
  • Introduced a portion control program, scale testing & verbal quizzing to improve the cook's recipe knowledge.
  • Established firm portion controls, imaginative presentations and an overall heightening of the staffs' food philosophy.
  • Manage and educate staff on new procedures, culinary techniques, preventative maintenance, and portion control.

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48. Inventory Management

low Demand
Here's how Inventory Management is used in Executive Chef jobs:
  • Developed and maintained all procedures and standards for exemplary health and sanitation records, and effective inventory management and ordering.
  • Managed and oversaw all kitchen operations including new menu creation, operational efficiency, quality assurance and inventory management.
  • Maintained budget and decreased expenses through increased productivity and utilization of raw products, and inventory management.
  • Inventory Management: Negotiated purchasing agreements with local providers to ensure consistent quality and freshness level.
  • Inventory management and control of food and non-food items necessary to conduct and accommodate catering events.
  • Inventory Management: Managed all inventory for retail, catering and patient services operations.
  • Inventory management: received/placed orders, performed inventory and calculated food costs.
  • Managed all areas of day-to-day operations including inventory management, and payroll.
  • Developed more efficient inventory management, downsizing and trimming wasteful excess.
  • Implemented an inventory management system that cut waste and unnecessary production.
  • Coordinated all aspects of inventory management including building relationships with vendors.
  • Maintained strict inventory management control procedures by conducting weekly audits.
  • Record storing in Microsoft excel and inventory management.
  • Assisted in inventory management and event coordinating.
  • Direct all inventory management and equipment upkeep.
  • Improved inventory management and control at location.
  • Invoice tracking and perpetual inventory management.
  • Established cost-control and inventory management measures.
  • Controlled food costs through diverse product sourcing & utilization, comprehensive inventory management, and the implementation of production output standards.
  • Implemented effective food ordering and inventory management processes, and cost savings measures to improve restaurant group profitability by 10%.

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49. High Standards

low Demand
Here's how High Standards is used in Executive Chef jobs:
  • Manage performance improvement programs to ensure regulatory compliance, exceptional food quality, and high standards of safety and sanitation.
  • Redeveloped menu to focus on locally available items while maintaining high standards required by client demographics.
  • Supervised daily production and operation of steakhouse kitchen preserving high standards of quality and sanitation.
  • Ensured proper staffing for maximum productivity and high standards of quality, controlled food and payroll costs to achieve maximum profitability.
  • Scheduled and coordinated the work of chefs, cooks and other kitchen employees for maximum productivity and high standards of quality.
  • Verified daily and weekly revenue for kosher products and brought in profit while maintaining high standards for quality and kosher law.
  • Perform inventory and daily purchasing-Create weekly and daily specials-Maintain high standards of quality, food costs, sanitation, and organization
  • Worked with kitchen staff to maintain and record high standards of sanitation according to the Illinois Department of Public Health.
  • Recognized for ensuring high standards of sanitation and cleanliness was achieved in the kitchen and bar areas at all times.
  • Assist Executive Chef with menus and purchasing, hiring & training, developing & holding high standards of staff.
  • Maintain high standards of consistency by ensuring fresh product, prompt deliveries, and quality control of menu items.
  • Engaged in preparing & cooking foods in restaurants and outlets to make sure efficient high standards of food service.
  • Excelled in customer satisfaction setting high standards in food quality, menu selections, food safety and sanitation.
  • Organized and implemented systems to a dated existing kitchen to maintain high standards of service and food quality.
  • Hired Cooks and staff and trained them in order to reach the high standards of the club.
  • Assist in maintaining high standards set by ownership and 30 years of solid business service principles.
  • Maintain accuracy and high standards with quality control, food cost, ordering, and scheduling.
  • Maintained high standards of quality control and implemented all health code procedures for this growing company.
  • Maintained the quality and high standards of each area with putting my updated approach to things.
  • Monitor current capital dollars & create next years to improve & maintain high standards of operations.

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50. Room Hotel

low Demand
Here's how Room Hotel is used in Executive Chef jobs:
  • Managed restaurant operations for 300-room hotel.
  • Managed a culinary staff of 20, while keeping the highest standards of food quality in a 300 room hotel.
  • Managed kitchen operations for 380-room hotel, including restaurant, private club, and banquet facilities up to 500 people.
  • Managed activities of a 365-room hotel with a fine dining restaurant and banquets with 32,000 square feet of meeting space.
  • Managed a group of eight managers and 50 -75 employees in a four star, 1110 room hotel environment.
  • Directed and coordinated all Food and Beverage operations of the 900 Room Hotel in the heart of Downtown Cincinnati.
  • Directed the Food and Beverage and Banquet operations at a 150 room Hotel and Conference center with 8000 sq.
  • Complete involvement in all culinary aspects of a 480-room hotel to meet AAA four-star qualities for our guests.
  • Designed, installed and opened hotel restaurant and banquet kitchen for a 92 room hotel in 8 weeks.
  • Presented exceptional food for full-service restaurant and banquets for 356-room hotel with 11,000 SF of banquet space.
  • Complete kitchen supervision of 56 employees at multiple outlets for 810-room hotel with convention and catering facilities.
  • Charged with rebuilding the food and beverage operation of a 350- room hotel for the new owner.
  • Position: Executive Chef, Food & Beverage Director, 225 room hotel convention seating for 6000
  • Managed culinary for 175 room hotel and conference center, featuring American and Regional cuisine.
  • Managed entire food service operation for 305 room hotel plus $4 million annual in catering
  • Maintained a staff of 35 culinary and stewarding team members at this 599 room hotel.
  • Head Chef for this 430-room hotel, encompassing 4 restaurants and an 800-guest banquet capacity.
  • Directed all food and beverage operations for full service 525 room hotel and resort.
  • Located in a 147 room hotel with 13000 square feet of banquet space.
  • Oversee banquets, catering, and dining operations of a 350-room hotel.

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20 Most Common Skill for an Executive Chef

Menu Development28.7%
Kitchen Areas13.8%
Banquet Facility8.7%
Food Cost7.7%
Food Preparation7.6%
Labor Costs4%
Beverage Operations3%
Food Safety3%

Typical Skill-Sets Required For An Executive Chef

RankSkillPercentage of ResumesPercentage
1
1
Menu Development
Menu Development
24.4%
24.4%
2
2
Kitchen Areas
Kitchen Areas
11.7%
11.7%
3
3
Banquet Facility
Banquet Facility
7.4%
7.4%
4
4
Food Cost
Food Cost
6.6%
6.6%
5
5
Food Preparation
Food Preparation
6.4%
6.4%
6
6
Labor Costs
Labor Costs
3.4%
3.4%
7
7
Beverage Operations
Beverage Operations
2.6%
2.6%
8
8
Food Safety
Food Safety
2.5%
2.5%
9
9
Dinner Service
Dinner Service
2.5%
2.5%
10
10
Restaurant Operations
Restaurant Operations
2.2%
2.2%
11
11
Menu Items
Menu Items
2.2%
2.2%
12
12
Sous
Sous
1.9%
1.9%
13
13
Recipe Development
Recipe Development
1.8%
1.8%
14
14
Cuisine
Cuisine
1.8%
1.8%
15
15
Special Events
Special Events
1.5%
1.5%
16
16
Cost Control
Cost Control
1.5%
1.5%
17
17
Daily Specials
Daily Specials
1.2%
1.2%
18
18
Customer Service
Customer Service
1.2%
1.2%
19
19
Culinary Operations
Culinary Operations
1.1%
1.1%
20
20
BOH
BOH
1%
1%
21
21
Inventory Control
Inventory Control
1%
1%
22
22
Daily Operations
Daily Operations
0.9%
0.9%
23
23
Room Service
Room Service
0.9%
0.9%
24
24
CAF
CAF
0.9%
0.9%
25
25
Haccp
Haccp
0.8%
0.8%
26
26
High Volume
High Volume
0.8%
0.8%
27
27
Staff Members
Staff Members
0.8%
0.8%
28
28
Full Service
Full Service
0.7%
0.7%
29
29
FOH
FOH
0.6%
0.6%
30
30
High Quality
High Quality
0.5%
0.5%
31
31
Quality Standards
Quality Standards
0.5%
0.5%
32
32
Private Parties
Private Parties
0.5%
0.5%
33
33
Staff Training
Staff Training
0.5%
0.5%
34
34
Annual Sales
Annual Sales
0.5%
0.5%
35
35
Bistro
Bistro
0.4%
0.4%
36
36
Food Sales
Food Sales
0.4%
0.4%
37
37
Sanitation Standards
Sanitation Standards
0.4%
0.4%
38
38
Kitchen Equipment
Kitchen Equipment
0.4%
0.4%
39
39
Guest Satisfaction
Guest Satisfaction
0.4%
0.4%
40
40
Monthly Inventory
Monthly Inventory
0.4%
0.4%
41
41
Food Operations
Food Operations
0.4%
0.4%
42
42
Cooking Classes
Cooking Classes
0.3%
0.3%
43
43
Line Cooks
Line Cooks
0.3%
0.3%
44
44
Square Feet
Square Feet
0.3%
0.3%
45
45
VIP
VIP
0.3%
0.3%
46
46
Weekly Inventory
Weekly Inventory
0.3%
0.3%
47
47
Portion Control
Portion Control
0.3%
0.3%
48
48
Inventory Management
Inventory Management
0.3%
0.3%
49
49
High Standards
High Standards
0.2%
0.2%
50
50
Room Hotel
Room Hotel
0.2%
0.2%

17,135 Executive Chef Jobs

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