Top Head Chef Skills

Below we've compiled a list of the most important skills for a Head Chef. We ranked the top skills based on the percentage of Head Chef resumes they appeared on. For example, 26.1% of Head Chef resumes contained Kitchen Areas as a skill. Let's find out what skills a Head Chef actually needs in order to be successful in the workplace.

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

1. Kitchen Areas

high Demand
Here's how Kitchen Areas is used in Head Chef jobs:
  • Supervised all kitchen areas including room service, restaurant, bar, banquets and employee cafeteria.
  • Ensured a high standard of cleanliness was maintained throughout the kitchen areas at all times.
  • Established and maintained regular cleaning and maintenance schedule for all kitchen areas and equipment.
  • Hire, train, and supervise up to 15 employees in all kitchen areas.
  • Supervised regular maintenance and cleaning of grills and other kitchen areas
  • Clean up of kitchen areas to health Department standards.

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2. Food Preparation

high Demand
Here's how Food Preparation is used in Head Chef jobs:
  • Assisted with food preparation, accurately measured ingredients for specific food items.
  • Ensured wastage is minimized by careful supervision of food preparation methods.
  • Created new menu items and supervised daily food preparation and presentation.
  • Created menus, managed food preparation and assisted event coordination.
  • Directed all kitchen operations including food preparation and inventory maintenance
  • Ensured quality customer service and excellence in food preparation.
  • Maintained kitchen equipment and created food preparation reports.
  • Standardized recipes to ensure consistent food preparation results.
  • Monitored sanitation rules/regulations, multiple food preparation tasks.
  • Lead responsibility for menu planning and food preparation.
  • Assisted with recipe standardization and food preparation.
  • Streamlined food preparation procedures and cross-trained staff.
  • Participated in food preparation and production.
  • Planned/directed food preparation and culinary activities.
  • Maintained quality food preparation and presentation.
  • Directed and managed food preparation daily.
  • Directed food preparation and presentation.
  • Supervised quality of food preparation.
  • Coordinated timing of food preparation.
  • Take part in main and complex food preparation in advance while assigning tasks to the rest of the kitchen team members.

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4. Food Cost

high Demand
Here's how Food Cost is used in Head Chef jobs:
  • Initiated drastic food cost reductions by implementing classical butchering techniques and scratch menu preparations.
  • Completed monthly inventory and answered for increases/decreases to inventory level and food cost.
  • Created new menu items constantly checking food cost inventory and closely watching labor
  • Demonstrated continuous commitment providing solutions to reducing food costs.
  • Controlled labor food cost and regulated standardized recipes.
  • Managed all aspects of food preparation, ordering, menu development, food cost, and the training of all staff.
  • Estimated and maintained budgeted food cost on $7 million in food sales, labor costs, and all equipment purchases.
  • Full in charge of the kitchen, ordering market list, food store and butchery, as well as food cost.
  • Monitored food cost and labor by portion control, using par on prep, and cutting labor on slow days.
  • Maintain a 30% food cost at a high-end steak house, ranked in the top 5 in North Carolina.
  • Presided over the ordering and preparation of food, Controls (Food cost, Labor, Inventories, etc).
  • Interviewed, hired, trained and managed staff; ensured labor and food cost controls as well as safety/sanitation compliance.
  • People management, kitchen management, menu planning cooking for banquets and buffet, monitoring par stocks and food cost.
  • Ordered all products for the entire operation; assuring that quality standards and food cost budgets remain within target levels.
  • Mentored all kitchen managers in our region to produce an excellent quality of food and maintain a great food cost.
  • Maintain inventory, budgeting and food cost analysis by working with the buyer and performing duties as the back-up buyer.
  • Maintained budgeted food costs through proper utilization of product, precise prep lists, not over ordering and weekly inventories.
  • Manage food inventory and food cost, including following budgets and working with profit and loss statements for guidance.
  • Calculated a monthly Inventory Report, Food Cost Analysis, Waste Tracking Report, Scheduling, and Standardized Recipes.
  • Supervised all daily kitchen operations including food purchasing, food preparation, scheduling, hiring, and food costs.

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5. Dinner Service

high Demand
Here's how Dinner Service is used in Head Chef jobs:
  • Led a team of talented line cooks through nightly dinner services, brunch services, and on/off site catering events.
  • Provide intimate catering and private dinner services to customers in Wilmington, and local suburbs.
  • Managed both front and back of the house staff for lunch and dinner service.
  • Front line supervisor during dinner service and oversaw plating along with quality control.
  • Prepped, included making everything from scratch before lunch and dinner service.
  • Trained servers for breakfast, lunch, and dinner service etiquette.
  • Led kitchen staff in preparing and executing lunch and dinner service.
  • Expedited food and adjusted things as needed during dinner service.
  • Prepared hotline for both lunch and dinner service.

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7. Customer Service

high Demand
Here's how Customer Service is used in Head Chef jobs:
  • Supervised 12 personnel in daily food processing technologies, facilities management and customer service.
  • Cook, maintaining immaculate customer service, supervising personnel, delivering orders.
  • Provided excellent customer service and successful up-selling of all products.
  • Communicated with purveyor customer service representative following every order.
  • Facilitate a team oriented approach to exemplary customer service.
  • Developed strong relationship with external customer service specialists.
  • Maintained optimal sales and customer service experience.
  • Surpassed expectations for sanitation and customer service.
  • Provide superior customer service during events/outings.
  • Performed customer service directly with patient.
  • Managed all customer service issues effectively.
  • Provided a personalized customer service.
  • Learned Mr. Moran's values on running a business, treating associates fairly and the importance of quality and customer service.
  • Cooked and prepared food, Customer services, Set up presentation in display case, helped with training of other employees.
  • Worked doing inventory, prep, answering phones, customer service, money handling, making and cooking pizzas.
  • Started as a cook's assistant, then a Customer Service Manager, Became a Head Chef in 2004.
  • Executed VIP relations, contract negotiations, event planning/logistics, kitchen operations, and all customer service functions.
  • Cook Customer service Open and close store Scheduling Balance registers Write bank deposits Wait tables Answer phones Wash dishes
  • Coordinated the cooking, cleaning, customer service, and day to day maintenance issues of the lodge.
  • Anticipated needs of customers as well as the team to ensure exceptional customer service and team morale.

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8. Daily Specials

high Demand
Here's how Daily Specials is used in Head Chef jobs:
  • Collaborated with owners and other managers to develop seasonal menus and daily specials.
  • Developed and coordinated popular daily specials with personally sourced, local ingredients.
  • Created Daily specials to accommodate adventurous and different flavor profiles.
  • Created daily specials to compliment existing menu selections.
  • Managed entire kitchen operation including daily specials.
  • Directed all kitchen and operational functions, including menu design, implementation and execution as well as creation of daily specials.
  • Created new menu and daily specials using seasonal ingredients and drawing on over 100 beers to utilize in creating new recipes.
  • Created and executed menu changes, daily specials, in house parties, catered events, and large scale block party.
  • Directed the staff with daily specials, training and development to increase productivity with maintaining a high quality product.
  • Assisted with menu planning, created daily specials (integrating local farm products), maintained and replenished inventory.
  • Created new daily specials and incorporated low-fat & non-fat dishes to the daily menu for health conscience customers.
  • Created three seasonal menus (appetizers, entrees and desserts) and all daily specials and soups.
  • Created & Updated menus and daily specials to meet new trends, using local products when possible.
  • Assisted in menu planning, daily specials, ordering, and managing all kitchen operations.
  • Utilized training and creativity for daily specials, especially pastas, fish, and soups.
  • Developed monthly rotation schedule through the creation of seasonal menu items and daily specials.
  • Planned and prepared menus for all meals, daily specials & catering.
  • Created new menu items and daily specials; cut steaks to order.
  • Set up daily specials, prepare soups and chowder from scratch.
  • Added several menu items and created off menu, daily specials.

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9. Cuisine

high Demand
Here's how Cuisine is used in Head Chef jobs:
  • Designed menu items and daily specials emphasizing healthy and vegetarian cuisine.
  • Served exciting and contemporary global cuisines.
  • Head Chef and Catering Manager, the Mango Grill, an upscale eclectic Mediterranean and Pacific cuisine owner operated establishment.
  • Worked directly with owner to develop an upscale pub style American cuisine menu for his new establishment indicative to area.
  • Managed and motivated staff to ensure accurate customer service, experiencing outstanding cuisine, and eager to return.
  • Head Chef for restaurant serving classic, American steakhouse and French cuisine, producing $250,000 in revenues.
  • Prepared daily cuisine for hotel guests and supervised and coordinated all activities of workers engaged in food preparation.
  • Created the restaurant menu that included Oriental cuisines that are now popular and in-demand in the island.
  • Grill Chef, Pillar House, a high volume upscale classic French and continental American cuisine.
  • Performed purchasing function for this $1 million upscale establishment specializing in Continental and French cuisine.
  • Prepare and/or deliver high-quality, fine dining cuisine to clients timely and in accordance to specifications.
  • Provided 5 star world cuisines while maintaining a positive work environment and a fun charter atmosphere.
  • Head Chef for upscale restaurant serving Southern and Cultural cuisines that included fresh fish and shellfish.
  • Develop menu offerings, with emphasis on ethnic cuisine for up to 3,000 students.
  • Worked diligently preparing and making all cuisines the day before and the day of.
  • Cook of Ethnic food for diversified cab drivers Airport International Cuisine, Inc.
  • Specialized in Healthy Cuisine; Allergy Specific, Dietary Restrictive and Client Specific.
  • Conducted off-site cooking demonstrations to educate the community on the restaurant's cuisine.
  • Started as Chef de Cuisine, and promoted to Executive Chef.
  • Handled all menu development for upscale menu with wine influenced cuisine.

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10. Special Events

high Demand
Here's how Special Events is used in Head Chef jobs:
  • Initiated relationship and created special events with the university football department.
  • Participate in menu planning especially for special events.
  • Organized successful special events involving customers and employees
  • Coordinated catering festival and special events planning.
  • Managed all aspects of the kitchen, including a brigade of 7 p. Creating menus, leading and managing special events.
  • Directed all US Embassy special events & menu planning for distinguished guests, including military, ministerial & presidential VIPs.
  • Posted weekly schedules of 40+ member back of house team according to sales projections, weather concerns and special events.
  • Planned and managed all food and meals for resort special events and platinum donor banquets.
  • Tasked with the preparation of food for special events, in-house catering and off-site parties.
  • Experience working special events and private parties for a demanding, yet appreciative consumer market.
  • Managed the production line and created all daily menu specials and monthly special events.
  • Prepared food and menus for special events and parties such as holidays and birthdays.
  • Managed all catering and special events, including food and beverage ordering.
  • Coordinate, monitor, and delegate all work required for special events.
  • Provided meals for a variety of special events/occasions for members and guest.
  • Ordered food planned menus for each week also special events and parties.
  • Partnered with Head Chef on special Wine Dinners and Large Special Events.
  • Developed menus for special events, including holiday parties and weddings.
  • Developed nightly specials, and orchestrated special events and private parties.
  • Prepared and finalized the food for all weekly and special events.

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11. Labor Costs

high Demand
Here's how Labor Costs is used in Head Chef jobs:
  • Improved and maintained cost-effective inventory control and labor costs.
  • Demonstrated continuous commitment to reducing food and labor costs
  • Controlled and maintained food and labor costs, allowing for maximum productivity and producing numbers at or below the specified level.
  • Recognized as a vital contributor to the clubs' financial success through budgeting, inventory control, and food/labor costs.
  • Maintained standards of excellence in quality, productivity, and customer service while minimizing food and labor costs.
  • Maintained a high quality of food standards, while keeping food and labor costs low.
  • Managed Catering and Banquet operations, and maintained food and labor costs at a minimum.
  • Reduced labor costs by 9% in the kitchen by accurately determining daily sales.
  • Helped stream line operations by cutting down on labor costs and improving ticket times.
  • Managed inventory, ordering and food and labor costs directly under the owner.
  • Lead kitchen staff in day-to-day operations while focusing on food and labor costs.
  • Demonstrated cost effectiveness of purchases and inventory, as well as labor costs.
  • Ordered all food and dry goods while maintaining food and labor costs.
  • Assist the Executive Chef with budgets, labor costs and inventory control.
  • Maintained lowest food and labor costs throughout the company, managed inventory.
  • Order all food, did inventory, lowered food and labor costs.
  • Controlled food and labor costs without sacrifice to exceptional levels of quality.
  • Drive profitability by breaking sales records and lowering food and labor costs.
  • Maintained food, beverage and labor costs at lowest possible levels.
  • Provided banquet and menu planning, food and labor costs.

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12. Inventory Control

high Demand
Here's how Inventory Control is used in Head Chef jobs:
  • Conducted daily end-of-day reports, cash drawer reconciliations, nightly deposits, inventory control and inventory orders.
  • Streamlined ordering and inventory controls while establishing profitable agreements with purveyors while completing weekly inventories.
  • Created and developed inventory control and cost analysis spreadsheets.
  • Developed effective par level, purchasing and inventory controls.
  • Oversee nightly kitchen operations, inventory control, supervisory duties, interaction between back and front of house.
  • Oversee food purchasing, inventory control, quality and quantity of supplies and minimize all waste.
  • Maintain inventory control procedures by reviewing the next day's menus and requisitioning food and supplies.
  • Maintain a quality standard and consistent product, through ordering and inventory control and loss.
  • Assisted with budget maintenance, inventory control, employee scheduling, and special event planning.
  • Full charge of re-ordering and inventory control, staff roster and administration tasks.
  • Manage day to day operations, ordering, inventory control and record keeping.
  • Prepare Client Assessments Reports, ordering, stocking and inventory control.
  • Maintained total inventory control on all bistro dry and perishable items.
  • Created menus, managed accounts, and inventory control.
  • Standardized recipes, handled inventory control and costing.
  • Experience in working with Navy Inventory Control System.
  • Address inventory control problems, provide solutions.
  • Inventory control & maintaining food sanitation.
  • Maintain food inventory control systems.
  • Inventory control, Scheduling staff.

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13. Cost Control

high Demand
Here's how Cost Control is used in Head Chef jobs:
  • Monitored cost control, sanitation, security and kitchen operations.
  • Participated in menu development to reflect the needs and wishes of the residents while maintaining cost control and dietary guidelines.
  • Improved financial efficiency of operations by addressing issues of cost control, marketing, and demand.
  • Lead a group of 10, menu planning, cost control, purchasing and inventory control
  • Performed menu planning, cost control, food ordering and inventory.
  • Create exciting menus with cost control to maintain a yearly profit.
  • Managed financial forecast, cost control, and profit & loss.
  • Regulated stock, purchasing as well as cost control.
  • Managed cost control issues by using local vendors.
  • Managed Food purchasing and developed cost control measures.
  • Regulate portion and cost controls.
  • Eagle River, Wisconsin.Drove menu development, restaurant conceptualization and all aspects of food production and cost control.
  • Managed all employees of the restaurant Responsible for all scheduling, ordering, inventory, and cost control.
  • Inventory control, production and managing kitchen staff Weekly menu planning and cost control
  • Inventory and cost control for front And back of the house.
  • Executed portion, quality, and cost control.
  • create menus, Inventory and cost control.
  • Inventory and labor cost control * Menu costing * New employee hire and traning * Menu development
  • Inventory / Ordering/ Cost Control Menu Planning (Events and Restaurant) Scheduling Invoicing Training

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14. Staff Members

high Demand
Here's how Staff Members is used in Head Chef jobs:
  • Mentor less-experienced staff members and provide individualized guidance and support.
  • Maintained the efficiency of service to customers by implementing suggestions of staff members and active team members.
  • Promoted to Head Chef after one year supervising six staff members, responsible for hiring and training.
  • Presented 30+ clients and staff members with daily meals (breakfast, lunch, dinner).
  • Ensured cleanliness standards by Idaho food handlers safety code were exceeded by all staff members.
  • Communicate with staff members to provide efficient service to patrons of a steak restaurant.
  • Cooked breakfast for about 35 staff members and baked desserts for incoming Customers/ deckhand
  • Maintained a clean and safe working environment for all fellow staff members.
  • Helped Manage 10-15 staff members including floor chefs and banquet chefs.
  • Direct 8-10 Staff members in a Five Diamond hospitality Inn.
  • Train staff members in food safety, serve safe certified.
  • Interviewed and hired 2 staff members with restaurant owner.
  • Hired, trained, and scheduled all staff members.
  • Train new employees and oversee current staff members.
  • Supervised and trained two kitchen staff members.
  • Hired and supervised all kitchen staff members.
  • Helped hire and fire all staff members.
  • Managed and supervised 100+ staff members.
  • Supervised activity of 10 staff members.
  • Managed kitchen staff members for meal preparation, service and cleanup; * Planned, prepared, and served healthy vegetarian meals

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15. Sous

average Demand
Here's how Sous is used in Head Chef jobs:
  • Work closely with the executive chef and Sous chef s on all banquets and special parties, sometimes exceeding 150-200 people.
  • Started as a line cook and worked my way to Sous Chef the following year and advanced to Head Chef.
  • Trained and managed Sous Chef, Managers and Line cooks/Prep Cooks and achieved significant improvements in their productivity.
  • Promoted to sous chef after one week employment, head chef promotion within probationary period.
  • Hired on as Sous Chef, and excelled to Head Restaurant Chef in Jan. 2013.
  • Worked as Sous Chef and promoted to Head Chef in less than 6 mo.
  • Started as sous chef and became head chef when current one quit.
  • Promoted from Sous Chef to head Chef during the first year.
  • Started as a Sous Chef and was promoted to Head Chef.
  • Directed supervision of Sous Chef, Hygiene staff and 9 others.
  • Started as Line Cook/Sous Chef was promoted to Head Chef.
  • Oversee the Sous Chef in his daily responsibilities.
  • Participated in sous chef training and development.
  • Directed sous and prep chefs as needed.
  • Advanced from Sous to Head Chef.
  • Experience with Sous Vie equipment.
  • Served as Sous-Chef during the summer of 2007 with shared responsibility for developing specials, soup offerings and menu planning.
  • Promoted form sous chef to head chef in 2002 Created menu and recipes with seasonal, local and fresh concept
  • Promoted to head chef, after an introductory 7 month span with the company as Head Sous Chef.
  • Learned and acquired new and innovative culinary skill sets such as molecular gastronomy and sous vide.

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16. Kitchen Equipment

average Demand
Here's how Kitchen Equipment is used in Head Chef jobs:
  • Selected the finest quality ingredients to produce gourmet pizza while simultaneously installing kitchen equipment.
  • Monitored kitchen equipment for maintenance and sanitation.
  • Maintained and inventoried all kitchen equipment.
  • Ensured cleanliness and basic maintenance of kitchen spaces and equipment; coordinated maintenance and repair of kitchen equipment.
  • Developed program to train existing personnel on usage, safety and sanitation of new kitchen equipment.
  • Managed inventory, stocking and general cleaning of all kitchen equipment and work areas.
  • Preformed nightly, weekly, and monthly cleaning and maintenance to kitchen equipment.
  • Maintained, scheduled service and upkeep for all kitchen equipment.
  • Ensured cleanliness and sanitation of all kitchen equipment.
  • Organized kitchen equipment, and staff responsibilities.
  • Oversee kitchen equipment maintenance and cleanliness.
  • Service and maintenance of kitchen equipment.
  • Ordered and maintained kitchen equipment.
  • Maintain safe, secure, healthy and clean sanitation standards, conduct routine safety checks of major kitchen equipment.
  • Administered regular cleaning and maintenance of grill and other kitchen equipments.

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17. High Volume

average Demand
Here's how High Volume is used in Head Chef jobs:
  • Full kitchen production and kitchen management responsibilities for a high volume casual American restaurant.
  • Managed 3 cooks and 4 kitchen staff in preparation of entrees, specialty dishes, and desserts in high volume restaurant.
  • Lead a large team of co-workers in a very high volume restaurant; In charge of both kitchen and dining area.
  • Put out a high volume of quality meals for a smaller restaurant and worked to maintain its well-earned excellent reputation.
  • Organized, prepared and expedite menu items during high volume service while following proper food safety and sanitation standards.
  • Supervised a $1.3 million pastry business in a high volume environment, with emphasis on high-end French cakes.
  • Created and developed a magnitude of delectable salads and entrees for a popular high volume restaurant with considerable clientele.
  • Broiled, grilled, fried and steamed food items to order for guests at a high volume pace.
  • Supervised a staff of 25 in a high volume seasonal resort serving breakfast, lunch, and dinner.
  • Prepare food as specified, strictly following recipes and guidelines, for high volume grocery store/catering business.
  • Led high volume catering events with strict deadlines High attention to detail Flexibility due to unpredictable scheduling
  • Opened and ran the kitchen operations of a high volume, from scratch restaurant.
  • Head chef of free standing privately owned restaurant in high volume cruise ship district.
  • Lead a team of 8 employees in a high paced, high volume kitchen.
  • Maintained quality and safety standards in a high volume fast paced food service environment.
  • General Manager and Head Chef for a high volume Farm to Table Restaurant.
  • Managed 15 employees in a High Volume, upscale casual style restaurant.
  • Managed staff and cooked at a high volume restaurant in Santa Barbara.
  • Executed all areas of pastry production in high volume restaurants.
  • Managed this high volume kitchen during the day shift.

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18. Recipe Development

average Demand
Here's how Recipe Development is used in Head Chef jobs:
  • Post opening duties included staffing, seasonal menu change, recipe development, maintaining operational standards, and achieving financial results.
  • Performed managerial duties such as menu management, cost control, recipe development, ordering, labor administration, and inventory.
  • Designed daily specials menus and was on the forefront of recipe development.
  • Season 6 recipe development for 80/20 Living with Robin Shea
  • Executed Grand Opening for authentic upscale South American Inspired Restaurant -MENU AND RECIPE DEVELOPMENT
  • List all new ingredients needed for recipe development .

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19. Sanitation Practices

average Demand
Here's how Sanitation Practices is used in Head Chef jobs:
  • Communicated and instructed sanitation practices throughout the day.
  • Demonstrated all kitchen sanitation practices, ensure a fresh quality product.
  • Maintained high sanitation practices and scores.
  • Created and executed an upscale chef-inspired menu, based on available daily inventory Responsible for training, weekly schedule and sanitation practices
  • Monitored safety and sanitation practices to ensure state and federal compliance.
  • Monitored sanitation practices to ensure the employees follow standards and regulations are maintained throughout all kitchen areas at all times.
  • prepared all meals for customers * catered private events * ensured proper sanitation practices of restaurant through Safe Serve Certification
  • Monitor sanitation practices to ensure that employees follow standards and sterilizers.
  • Ensured sanitation practices and procedures are were followed.
  • Monitor sanitation practices to ensure that employees follow standards and regulations Selects and develops recipes and other items for clients.
  • Monitor sanitation practices to ensure that standards and regulations were follow.

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20. Daily Operations

average Demand
Here's how Daily Operations is used in Head Chef jobs:
  • Assist Director of Dining Services in initial dietary interviews, menu preparations, disaster relief preparations and daily operations.
  • Monitor daily operations to ensure employees follow standards and regulations.
  • Executed daily operations of managing a fine dining restaurant.
  • Executed daily operations of kitchen management including product ordering.
  • Ensured associates were cross-trained to support successful daily operations.
  • Supervised cooks though daily operations.
  • Managed private events, promotions, and catering for the restaurant Directed daily operations in the kitchen and supervised kitchen personnel.
  • Executed daily operations of camp kitchen, along with all special events, including supervision of a staff of 17 workers
  • Full-TimeDetailed knowledge of how to manage the duties of kitchen staff, and how to supervise their daily operations.
  • Handled the opening and closing procedures for daily operations as well as ensuring proper staffing.
  • Manage daily operations of kitchen and coordinated all food production for all three meals.
  • Execute all daily operations and requests at the absence of the dietary director.
  • Ordered specific items needed to run daily operations for the restaurant.
  • Crated restaurant menus, overseeing of daily operations.
  • Executed daily operations of cooking and prepping food.
  • Train kitchen staff in daily operations and skills.
  • Ordered all food for the restaurants daily operations.
  • Performed all daily operations for entire kitchen.
  • Instruct servers and bartenders on daily operations.
  • Instructed the staff on daily operations.

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21. High Quality

average Demand
Here's how High Quality is used in Head Chef jobs:
  • Procured high quality products within allowable budget.
  • Create and prepare high quality entrees and appetizers, as well as desserts in a casual to fine dining setting.
  • Developed standardized recipes, menus, maintained our reputation as a High Quality, from Scratch food service provider.
  • Worked to set par levels and produce a high quality consistent product by ensuring that recipes were followed.
  • Sourced out and ordered all food, created the recipes for a scratch made, high quality menu.
  • Managed kitchen staff of eight, to provide consistent high quality meals, while ensuring cleanliness and safety.
  • Prepared and executed the service of high quality food items for large and small scale events.
  • Constructed menus with new or existing culinary creations ensuring much variety and high quality of servings.
  • Provided high quality dining service for upper class professionals in an upscale and historic country club.
  • Proved high quality of supervision for health and safety issues with banquet and restaurant services.
  • Expedited all meals leaving the kitchen during service, ensuring high quality.
  • Ensured high quality, accuracy, and presentation of menu items.
  • Maintained kitchen efficiency while producing consistent, high quality food.
  • Maintained high quality standard in smaller kitchen with large volume.
  • Lead and managed special high quality functions and events.
  • Provided high quality early childhood development for two children.
  • Prepare high quality, flavorful Lunch and Dinner items.
  • Maintained high quality service and Health Dept scores.
  • Transformed small home-based business into a full time operation * Created an offering of high quality European style pastries.
  • Provided customers with high quality dishes in a timely manner.

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22. BOH

average Demand
Here's how BOH is used in Head Chef jobs:
  • Oversee all Hr responsibilities for BOH, new hires, terminations as well as daily to day needs of the restaurant.
  • Assisted owner in ordering, all BOH operations, increased production and quality through training and adherence to Food Safety regulations.
  • Maximized productivity, profit and loss with continual on the job training of BOH staff.
  • Hired and trained BOH staff for successful service.
  • Conducted hiring and training of BOH staff.
  • Order all food for the BOH part of the restaurant.
  • Sustain 10% BOH Labor - 31% Product Cost
  • Recruit and hire new staff for the BOH.
  • Trained staff on line as well as dishwashing and pulled BOH meetings to keep staff updated with operations and kitchen rules/duties.
  • Manage and train staff of entire BOH Help develop, create and cost out new menu items.
  • Hire, fire, and train all employees; make schedule for FOH/BOH and approvepayroll.
  • Make cleaningschedules for FOH/BOH to follow and ensure that they are as such.
  • Head Chef for all catering Managed FOH as well as BOH Managed day to day operations

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23. Safety Procedures

average Demand
Here's how Safety Procedures is used in Head Chef jobs:
  • Trained employees on all key health and safety procedures Responsible for all temperature and food waste logs.
  • Practice, monitor, and reinforce food safety procedures according to policy and health/sanitation regulations.
  • Reinforce safety programs by complying with safety procedures and identify unsafe conditions and notify store management.
  • Followed food safety procedures according to company policies and health and sanitation regulations.
  • Operated and maintained all equipment and utensils in accordance with guidelines and safety procedures.
  • Reinforce safety programs by complying with safety procedures and identify unsafe conditions and notify store management.

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24. Quality Standards

average Demand
Here's how Quality Standards is used in Head Chef jobs:
  • Coordinated supply ordering, rotating menus, catering and promotional sale items; while maintaining exceptional quality standards.
  • Developed product ranges, established quality standards, selected and evaluated suppliers.
  • Manage staff, plan and prepare daily menus, ordering, train staff, maintain quality standards, maintain cleanliness standards
  • Complied with all portion sizes, quality standards, department rules, policies, and procedures.
  • Establish presentation technique and quality standards, and plan and price menus; ensure proper equipment.
  • Managed all areas of the kitchen and dining operations and ensure quality standards are being met.
  • Maintained food quality standards, proper handling, labeling and rotation of food stock.
  • Maintain food quality standards for the restaurant.
  • Coordinate overall preparation and presentation of food , while maintaining quality standards.
  • Handle all training for new personnel in quality standards, departmental rules, policies andprocedures.

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25. High Standards

average Demand
Here's how High Standards is used in Head Chef jobs:
  • Prepped, cooked, and expedited for service on a daily regimen while maintaining high standards for food quality and service.
  • Oversee kitchen staff and production, ensuring high standards of sanitation and cleanliness are maintained at all times.
  • Ensured that fresh, quality ingredients are always in stock and cooked & served to high standards.
  • Provided quick resolutions to guests in friendly and professional manner to ensure high standards of satisfaction.
  • Ensured that high standards of sanitation, cleanliness and safety were maintained areas at all times.
  • Cooked food by setting up high standards for nutritional content, presentation and cooking methods.
  • Worked with owner to set high standards for excellence in food quality and service.
  • Maintain high standards through intelligent ordering, product research, and menu planning.
  • Monitored the consistent high standards in food production and inventory.

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26. Portion Control

average Demand
Here's how Portion Control is used in Head Chef jobs:
  • Regulated portion control, inventory and product rotation.
  • Develop menus, calculate portion control/pricing, purchase food and supplies, control inventory, and manage cost controls.
  • Increased profitability by over 15% through inventory management, portion control, and better buying practices.
  • Ensured that all staff were consistently trained to effect good portion control and pleasing presentation of dishes.
  • Provided employee training in cooking methods, presentation techniques, portion control, safety and sanitation.
  • Formulated standard recipes for food items to assure apt portion control, retaining quality and taste.
  • Verified food quality, presentation, and portion control before meals.
  • Maintained portion controls and inventories of bar and kitchen food items.
  • Increased usage of proper portion control procedures and reduced waste.
  • Practiced good portion control to minimize food wastage.
  • Set guidelines for portion control.
  • Cost and portion control as well as highsanitation measures are in constant practice.
  • Provided on-going training to provide portion controlled and pleasing meals for all clients.

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27. Weekly Specials

average Demand
Here's how Weekly Specials is used in Head Chef jobs:
  • Created daily/weekly specials and determined portion sizes.
  • Created weekly specials, using fresh, seasonal, local, organic meats, game meats, seafood, and produce.
  • Execute weekly systems expectations, which include: creating weekly specials, scheduling, cleaning checklist, and small ware purchasing.
  • Created weekly specials that included Entr es, Appetizers, Desserts, and Soups.
  • Implemented daily and weekly specials into new menu and calculated the appropriate pricing.
  • Created weekly specials for interviewing, hiring and training new employees.
  • Created menu items along with daily and weekly specials and events.
  • Create new menu items to be sold as weekly specials.
  • Trained new employees and created daily and weekly specials.
  • Created Weekly Specials to Pair with Craft Beer Selections.
  • Helped create menu and weekly specials.
  • Monitored a sous chef team of four through bi-weekly specials and festival menu development.
  • Prepared Daily meals Conducted dailyand weekly specials Assisted in staff selection Assisted manager with preperation for caterings Schedule monthly meetings as needed

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28. Private Parties

average Demand
Here's how Private Parties is used in Head Chef jobs:
  • Created gingerbread and tallow sculptures for major events such as Army birthday, private parties or Pentagon official events.
  • Planned and prepared and executed menus for private parties for up to 300 people.
  • Develop menus and procedures for the restaurant, private parties, and catering events.
  • Prepared meals for 500 corporate employees and catered private parties for management executives.
  • Cater Private events, Corporate events, Private Parties and Weddings.
  • Catered weddings, grand openings, graduations, and private parties.
  • Run outside catering, as well as inside private parties.
  • Catered private parties offering buffet or per/plate service.
  • Approved all inspections.Cooked for in house guest along with catering private parties.
  • Work with purveyors to obtain highest quality ingredients Coordinate special functions, including wine dinners & private parties
  • Delivered items to small caf 's, restaurants, and private parties.
  • Create Hors d' Oeuvres, Soup, Salad, and Entr e menus and recipes for weddings and private parties.

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29. FOH

low Demand
Here's how FOH is used in Head Chef jobs:
  • Created a Meat Class to educate new FOH staff about the beef that is used and other menu specifications.
  • Maintained all inventory and priced with vendors, placing orders for all kitchen and FOH needs.
  • Handled FOH problems, involving customer satisfaction.
  • Worked very closely with FOH managers to create a stronger relationship with kitchen staff and a more knowledgeable serving staff.
  • Complete FOH Experience Host to FOH Manager Vendor and Inventory management Designing and Executing Customer Experience
  • Implemented FOH & BOH associate meetings focusing on inter-departmental teamwork and communication.

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30. Efficient Operation

low Demand
Here's how Efficient Operation is used in Head Chef jobs:
  • Requisitioned supplies and equipment to ensure efficient operation.
  • Experience coordinating diverse tasks, delegating responsibilities as needed, and overall ensuring the efficient operation of the restaurant.
  • Evaluated and solved procedural problems to ensure safe and efficient operations.
  • Order and maintain inventory of food and supplies needed to ensure efficient operations.

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31. Ensure Conformance

low Demand
Here's how Ensure Conformance is used in Head Chef jobs:
  • Monitor food service to ensure conformance to nutritional, safety, sanitation and quality standards.
  • Maintain a secure and safe work environment by inspecting equipment and supplies and work areas to ensure conformance to established standards.
  • Supervised, tasted, smelled and observed food to ensure conformance with recipes and appearance standards.
  • Inspected the supplies, equipment, and work areas to ensure conformance to established standards.
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
  • Inspect supplies, equipment and ensure conformance to establish standards.

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32. Staff Training

low Demand
Here's how Staff Training is used in Head Chef jobs:
  • Assisted in opening new cafes at Google with planning, organizing and staff training.
  • Contributed to the integration of a POS system, programming, and staff training.
  • Staff training, implementing health and safety rules and regulations.
  • Led team by organizing staff training and utilized individual potential; simplified ordering, procedures to maximize inventory.
  • Executed all restaurant operations including hiring, progressive disciplinary measures, firing, management/supervisory and staff training.
  • Conducted weekly in-service production staff training on sanitation and safety and maintained hospital and state health requirements.

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33. Regular Basis

low Demand
Here's how Regular Basis is used in Head Chef jobs:
  • Performed inventory assessment on a regular basis.
  • Ensured quality of raw and cooled food items on a regular basis.
  • Coordinated production and delivery of food for simultaneous catered events on a regular basis.
  • Conduct meal and sanitation evaluations on a regular basis with timely follow-up.
  • Coordinated simultaneous events in various locations on a regular basis.
  • Performed payroll calculations on a regular basis.

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34. Haccp

low Demand
Here's how Haccp is used in Head Chef jobs:
  • Maintained kitchen safety and sanitation per Company and HACCP requirements.
  • Comply with all HACCP policies and procedures to ensure that all statutory regulations are observed.
  • Designed and implemented their HACCP program, Inventory and Cost controls.
  • Developed HACCP plans for every fresh item carried on premises.
  • Created and implemented a proprietary HACCP system.
  • Facilitate new procedures for storing and organizing food stock, regulating food production and enforcing HACCP temperature logs.

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35. Decorative Food Displays

low Demand
Here's how Decorative Food Displays is used in Head Chef jobs:
  • Determined food presentation, preparation and created decorative food displays.
  • Determine food presentation on and create decorative food displays for evening service.
  • Check quality of goods to ensure specifications Determine how food should be presented and create decorative food displays
  • Managed food, delivery, presentation, and decorative food displays.
  • Created decorative food displays, and oversaw food presentation and decoration.
  • Determine how food should be presented and create decorative food displays

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36. Requisition Food

low Demand
Here's how Requisition Food is used in Head Chef jobs:
  • Order or requisition food or other supplies needed to ensure efficient operation Demonstrate new cooking techniques or equipment to staff.
  • Order or requisition food and other supplies needed to ensure efficientoperation.
  • Order or requisition food or other supplies needed to ensure efficient operation.

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37. Meal Prep

low Demand
Here's how Meal Prep is used in Head Chef jobs:
  • Developed menus and supervised meal preparation for 450-person building.
  • Maintained with staff a culture of essential hygiene practices connected with food, cooking, storage, and meal preparation.
  • Managed a moderate sized staff of 40 people coordinating time scheduling, meal preparation, & motivating staff
  • Supervised crew of 12; all meal preparation and kitchen sanitation functions for Officer's Mess Hall.
  • Prepared daily menu and purchased necessary food supplies on a daily basis for meal prep.
  • Order all items needed for meal preparation and all other aspects of kitchen maintenance.
  • Head Chef in charge of supervision, meal preparation, and dinner special.
  • Trained and prepared new members in kitchen etiquette and meal preparation functions.
  • Trained new employees and inmates on kitchen operations and meal preparation.
  • Trained and observed any new employees with meal preparation.

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38. Inventory Management

low Demand
Here's how Inventory Management is used in Head Chef jobs:
  • Provided inventory management and ensured adequate levels of inventory.
  • Re-economized Prairie Seeds inventory management and product selection processes to save $4,300 in the first month of employment.
  • Complete control of menu planning, implementation, catering budget, inventory management, quality and hygiene.
  • Created recipes, designed food and beverage menus, ordering and inventory management of all products.
  • Helped launch and grow small business through margin control, inventory management, and pricing.
  • Developed and maintained all procedures and standards for exemplary health and sanitation records, and effective inventory management and ordering.

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39. Restaurant Operations

low Demand
Here's how Restaurant Operations is used in Head Chef jobs:
  • Purchased and maintained necessary equipment needed to perform all restaurant operations.
  • Managed front/back of house restaurant operations.
  • Assisted in the expansion of regional restaurant operations for 3 locations in and around Indianapolis.
  • Trained new employee line cooks on proper cooking methods and restaurant operations.
  • Involved directly with business owner to optimize efficiency of restaurant operations.
  • Full accountability for restaurant operations, opening & closing, inventory and sales.

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40. Line Cooks

low Demand
Here's how Line Cooks is used in Head Chef jobs:
  • Supervised line cooks and kitchen staff to include hiring and firing, maintaining personnel records, and developing work schedules.
  • Help oversee other prep cooks and line cooks to make sure quality is up to standard.
  • Prepare meats, vegetables, soups, gravies and desserts to be prepared by line cooks.
  • Managed all kitchen staff, including: dishwashers, prep cooks and line cooks.
  • Scheduled wait staff and line cooks, ordered groceries and supplies, prepared food.
  • Served as shift leader, while managing a waitress and two line cooks.
  • Maintain kitchen duties, par levels, food ordering, training line cooks.
  • Follow through with end of shift prep work done by other line cooks.
  • Prepare and work on kitchen line with my line cooks.
  • Staffed, trained and managed team of six line cooks.
  • Mentored and developed several dishwashers to become line cooks.
  • Grilled Meat for Main Entr es Supervised Line cooks & Kitchen staff
  • Managed three to four cooks nightly Trained numerous line cooks

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41. Seasonal Availability

low Demand
Here's how Seasonal Availability is used in Head Chef jobs:
  • Develop menus taking into account factors such as seasonal availability of ingredients and the number of customers.

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42. Sanitation Standards

low Demand
Here's how Sanitation Standards is used in Head Chef jobs:
  • Maintained work according to required sanitation standards and restaurant policies.
  • Established and enforced sanitation standards for restaurant.
  • Directed cleaning of kitchen and dining areas to maintain sanitation standards, and kept appropriate records.
  • Processed food orders, Maintained and exceeded sanitation standards in kitchen and dish room.
  • Maintained compliance with all quality, sanitation standards, and guidelines.
  • Establish controls to minimize food and supply waste Develop a variety of menu specialties while maintaining quality / sanitation standards

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43. Production Schedules

low Demand
Here's how Production Schedules is used in Head Chef jobs:
  • Planned monthly staff and production schedules, and monitored equipment maintenance and sanitation of kitchen facilities.
  • Set production schedules necessary to ensure delivery of services by thirty-five employees.
  • Determined production schedules and staff requirements necessary to ensure timely delivery of services.

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44. Product Quality

low Demand
Here's how Product Quality is used in Head Chef jobs:
  • Maintained highest standards of Culinary product quality.
  • Supervised operations and product quality in a high paced Fine Dining restaurant.
  • Worked directly with vendors on product cost analysis and product quality.
  • Established all criteria improving all kitchen Standards of safety, organization, product quality and personnel performance.
  • Manage Staff - Manage the daily and weekly routines - Maintain a safe and productive environment - Maintain product quality
  • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

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45. Monthly Inventory

low Demand
Here's how Monthly Inventory is used in Head Chef jobs:
  • Create and Prepare all seasonal menus, monthly inventory, food service cost reports, ordering of all food and equipment.
  • Created Banquet Meals, assisted in menu updates, prepared buffet meals, completed food supply orders, completed monthly inventory.
  • Handle daily fish and meat butchering * Created daily menu specials* Ordering * Supervising personal * Monthly inventory
  • Developed menus, took monthly inventory, made weekly kitchen schedule, responsible for all ordering
  • Conduct monthly inventory, place food delivery orders, and order kitchen equipment.
  • Ordered food and supplies, monthly inventory and prepared weekly work schedule.
  • Handled $10K monthly capital budget and $200K monthly inventory budget.
  • Tracked monthly inventory and placed weekly orders for the entire establishment.
  • Initiated a new weekly and monthly inventory routine.
  • Conducted monthly inventory and bi-weekly ordering using E-Sysco.
  • Performed monthly inventory of stock to keep supplies replenished.

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46. Timely Delivery

low Demand
Here's how Timely Delivery is used in Head Chef jobs:
  • Position requires multi tasking and excellent time management and supervision skills to insure the timely delivery of meals to customers.
  • Maintain and monitor all inventory levels; ensure timely delivery of all orders.

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47. Special Guests

low Demand
Here's how Special Guests is used in Head Chef jobs:
  • Prepared and cooked Italian/American foods, on a regular basis and/or for special guests or functions.
  • Prepared and cooked foods of all types, either on a regular basis or for special guests and functions.
  • Take time to give special attention to special guests and guests with special needs.
  • Prepared meals for patients, employees and specialty meals for special guests.
  • Coordinate and execute catering events for 50-150 special guests of the church
  • Prepared and cooked foods for special guests and functions.

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48. Special Dietary

low Demand
Here's how Special Dietary is used in Head Chef jobs:
  • Cook foodstuffs according to menu's, special dietary or nutritional restrictions, or numbers of portions to be served.
  • Controlled inventory, catering, menus, and worked with clients directly to ensure special dietary needs were met.
  • Created a system to safely accommodate special dietary needs, religious needs, and food allergies.
  • Provided a menu tailored to special dietary needs and seasonal ingredients.
  • Approved dishes for clients with special dietary and cultural needs.
  • Accommodated guests with special dietary needs (allergies, religious restrictions, vegan/pescetarian, etc.).
  • Key Responsibilities: * Individualized attention to special dietary needs of residents.
  • Created vegetarian meals, handeled special dietary needs of the campers.

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20 Most Common Skill for a Head Chef

Kitchen Areas30.3%
Food Preparation17%
Menu Development8.6%
Food Cost6.6%
Dinner Service5.6%
Menu Items4.9%
Customer Service4.7%
Daily Specials3%

Typical Skill-Sets Required For A Head Chef

RankSkillPercentage of ResumesPercentage
1
1
Kitchen Areas
Kitchen Areas
26.1%
26.1%
2
2
Food Preparation
Food Preparation
14.7%
14.7%
3
3
Menu Development
Menu Development
7.4%
7.4%
4
4
Food Cost
Food Cost
5.7%
5.7%
5
5
Dinner Service
Dinner Service
4.9%
4.9%
6
6
Menu Items
Menu Items
4.2%
4.2%
7
7
Customer Service
Customer Service
4.1%
4.1%
8
8
Daily Specials
Daily Specials
2.6%
2.6%
9
9
Cuisine
Cuisine
2.1%
2.1%
10
10
Special Events
Special Events
2.1%
2.1%
11
11
Labor Costs
Labor Costs
1.8%
1.8%
12
12
Inventory Control
Inventory Control
1.5%
1.5%
13
13
Cost Control
Cost Control
1.5%
1.5%
14
14
Staff Members
Staff Members
1.4%
1.4%
15
15
Sous
Sous
1.3%
1.3%
16
16
Kitchen Equipment
Kitchen Equipment
1.1%
1.1%
17
17
High Volume
High Volume
1%
1%
18
18
Recipe Development
Recipe Development
1%
1%
19
19
Sanitation Practices
Sanitation Practices
0.9%
0.9%
20
20
Daily Operations
Daily Operations
0.9%
0.9%
21
21
High Quality
High Quality
0.9%
0.9%
22
22
BOH
BOH
0.8%
0.8%
23
23
Safety Procedures
Safety Procedures
0.7%
0.7%
24
24
Quality Standards
Quality Standards
0.7%
0.7%
25
25
High Standards
High Standards
0.6%
0.6%
26
26
Portion Control
Portion Control
0.6%
0.6%
27
27
Weekly Specials
Weekly Specials
0.6%
0.6%
28
28
Private Parties
Private Parties
0.5%
0.5%
29
29
FOH
FOH
0.5%
0.5%
30
30
Efficient Operation
Efficient Operation
0.5%
0.5%
31
31
Ensure Conformance
Ensure Conformance
0.5%
0.5%
32
32
Staff Training
Staff Training
0.5%
0.5%
33
33
Regular Basis
Regular Basis
0.5%
0.5%
34
34
Haccp
Haccp
0.5%
0.5%
35
35
Decorative Food Displays
Decorative Food Displays
0.5%
0.5%
36
36
Requisition Food
Requisition Food
0.4%
0.4%
37
37
Meal Prep
Meal Prep
0.4%
0.4%
38
38
Inventory Management
Inventory Management
0.4%
0.4%
39
39
Restaurant Operations
Restaurant Operations
0.4%
0.4%
40
40
Line Cooks
Line Cooks
0.4%
0.4%
41
41
Seasonal Availability
Seasonal Availability
0.4%
0.4%
42
42
Sanitation Standards
Sanitation Standards
0.4%
0.4%
43
43
Production Schedules
Production Schedules
0.4%
0.4%
44
44
Product Quality
Product Quality
0.4%
0.4%
45
45
Monthly Inventory
Monthly Inventory
0.4%
0.4%
46
46
Timely Delivery
Timely Delivery
0.4%
0.4%
47
47
Special Guests
Special Guests
0.4%
0.4%
48
48
Special Dietary
Special Dietary
0.4%
0.4%

5,726 Head Chef Jobs

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