Top Line Chef Skills

Below we've compiled a list of the most important skills for a Line Chef. We ranked the top skills based on the percentage of Line Chef resumes they appeared on. For example, 24.6% of Line Chef resumes contained Food Preparation as a skill. Let's find out what skills a Line Chef actually needs in order to be successful in the workplace.

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

1. Food Preparation

high Demand
Here's how Food Preparation is used in Line Chef jobs:
  • Trained and qualified in cutlery handling and proper food preparations and proper sanitation regulations.
  • Adhered to all University regulations regarding food preparation and service.
  • Maintained proper sanitation from food preparation to presentation.
  • Supervised food preparation and kitchen personnel.
  • Maintain inventory control during food preparation.
  • Directed helpers and co-workers in performing the more basic food preparation, and train new worker in day to day duties.
  • Perform a variety of food preparation duties other than cooking, such as preparing cold foods and brewing coffee or tea.
  • Assist head cook with daily food preparation, maintain kitchen cleanliness, running of POS register and daily reports.
  • Conducted all phases of menu planning, food product selection, food purchase, food preparation and final presentation.
  • Assured cleaning and sanitation of food preparation and dining facilities were accomplished in a timely and quality manner.
  • Perform food preparation work such as cutting, marinating, cubing and slicing fruits, vegetables and meats.
  • Assisted in food preparation for lunch service, as well as catering for events up to 300 people.
  • Insured that all recipes, food preparations, and presentations met restaurant's specifications and commitment to quality
  • Performed a variety of food preparation duties to prepare meals for patients with very restricted diets.
  • Assisted kitchen manager in areas of food preparation, line serving, cashiering, and cleaning.
  • Perform a variety of food preparation duties other than cooking, washing dishes, serving food
  • Work ranges from lane service, food preparation, maintenance, and occasional supervisory roles.
  • Filled in on multiple occasions for the executive chef in planning and food preparation.
  • Operate food preparation, Provide customer service, Cash handling, Cashier, Drive-Thru.
  • Handled the food preparation process and meals for approximately 50-200 individuals per night.

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2. Kitchen Equipment

high Demand
Here's how Kitchen Equipment is used in Line Chef jobs:
  • Maintained strict safety standards and organized all kitchen equipment to maximize productivity.
  • Operated all kitchen equipment and performed routine manual and multiple other duties as needed in a restaurant environment.
  • Maintained all kitchen equipment and tools in a neat, clean and sanitized condition.
  • Prepare menu items to order, cleaning of kitchen equipment, receiving and stocking
  • Operated various pieces of commercial kitchen equipment, i.e.
  • Go to person for fixing malfunctioning kitchen equipment.
  • Complete knowledge of kitchen equipment and stations.
  • Maintain all kitchen equipment and tools.
  • Cooked meals, entrees, snacks, deserts Kept good sanitation on kitchen equipment and utensils
  • Contract) Assists in the general preparation of foods including vegetables, meats, and utilizes industrial grade kitchen equipment.

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3. Dinner Service

high Demand
Here's how Dinner Service is used in Line Chef jobs:
  • Function as a part of the kitchen staff and prepare the team for the dinner service.
  • Fill in for Executive Chef as needed and supervise happy hour and dinner service.
  • Prepared a variety of specialties for dinner service, and Sunday brunch.
  • Assisted the head chef in executing lunch and dinner services.
  • Prepared and cooked for breakfast, lunch, and dinner services
  • Worked prep, lunch, and dinner services.
  • Assist other chefs with lunch and dinner service.
  • Lead and execute nightly dinner service.
  • Restock kitchen for dinner service.
  • Expedited tickets for dinner service.
  • Assisted chefs in daily prep, preparing assigned station for dinner service Followed protocol for sanitation and safety requirements
  • Learned to work as an efficient multi-tasker by managing several stations simultaneously during dinner services.
  • Aided in nightly dinner service on line team Assisted Banquet Team with parties for club VIP's
  • Assist chef with dinner service on wed. daily prep for dinner chef.
  • Solo Breakfast Service -Food Production -Receiving Product -Quality Control -Lunch Service -Dinner Service
  • Butcher of Fish, Poultry, and Meat Baked breads and desserts Lead the line and expedited dinner service
  • prepared appetizers, salads, sandwiches, and did alot of prep for dinner service

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4. Saut Station

high Demand
Here's how Saut Station is used in Line Chef jobs:
  • Developed popular daily specials with personally sourced ingredients for saut stations.

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5. Customer Service

high Demand
Here's how Customer Service is used in Line Chef jobs:
  • Collaborated with staff and management to provide superior customer service and creating an excellent dining experience.
  • Cashier duties included greeting customers with exceptional customer service and completing their transactions.
  • Maintained exceptional standards of customer service during high-volume, fast-paced lunch/dinner times.
  • Provided good customer service and provided detailed information about the prepared food.
  • Operated equipment and maintained quality service and provided impeccable customer service.
  • Worked efficiently in a fast-paced, customer service environment.
  • Train and mentor new kitchen staff and servers in superior customer service and how to set up dining area.
  • Ensured smooth operations of the serving line with focus on high-level customer service delivery for a diverse customer base.
  • Provided excellent customer service over the phone and in person as well as resolved any issues that arose.
  • Provide exemplary customer service, conduct phone orders, resolve customer conflicts, handle/balance cash and credit cards.
  • Excelled in fast paced environment, demonstrated ability to learn quickly, and offer excellent customer service.
  • Provide excellent customer service to the Students and guest that would like a custom made grill item.
  • Monitored customer service, team performance and development, guest interaction, and inventory control.
  • Used management, culinary, and customer service experience to manage kitchen operations.
  • Provided courteous and informative customer service on the cook to order line.
  • Prepare food, clean dining hall and necessary areas, great customer service
  • Trained new line cooks; ensured delivery of exemplary customer service.
  • Prepared food, worked on cash register, performed customer service.
  • Work well under pressure, first class customer service skills.
  • Provided quick customer service and fulfilled customer needs.

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6. Steam Meats

high Demand
Here's how Steam Meats is used in Line Chef jobs:
  • Bake, roast, broil, and steam meats, fish, vegetables, and other foods.

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7. Chefs

high Demand
Here's how Chefs is used in Line Chef jobs:
  • Key task involved working with entire culinary staff and Celebrity Chefs to develop cohesive team-oriented operations.
  • Worked with industry-leading professionals and celebrity chefs in high-pressure environments.
  • Apprenticed under multiple experienced chefs.
  • Cooked for large banquets and catering events, I got the chance to work with famous world known chefs every week.
  • Lunch and dinner specials at the Executive Chef s discretion/advice: Departing as one of two lead line chefs with references.
  • Line chefs were responsible for prepping their own stations upon arrival, making sauces from scratch and plating food.
  • Managed multiple team member's as well as trusted by chefs to complete tasks and meal prep alone.
  • Prepared food for cooks/chefs to cook and serve to patrons and assisted in kitchen duties as assigned.
  • Trained by multiple Chefs that helped me gain knowledge to one day become a chef myself.
  • Make basic orders, run cash register, and assist the chefs in the back kitchen.
  • Exercised palate and creativity to impart ideas for menu items with the executive and sous chefs.
  • Prepared and cooked both alone and with other chefs to maintain orders as they arrived.
  • Supervised and trained restaurant staff including sous chefs, Executive chefs, and food handlers.
  • Worked under the sous chefs, did line checks, ensured sauces were prepared correctly.
  • Trained new staff with the help and direction of the executive and sous chefs.
  • Worked with other chefs to have a complete menu and fully stocked and prepped kitchen
  • Worked with banquet chefs at company owned properties for parties up to 400 persons.
  • Coordinated with chefs and cooks on preps, garnishing, and presentation of food.
  • Work with guest chefs to ensure that had all materials need for specials tastings
  • Cooked under the 3-star Michelin restaurant, learning from my chefs and colleagues.

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8. Pantry

high Demand
Here's how Pantry is used in Line Chef jobs:
  • Total operation of the pantry station which included all appetizers, salads, desserts, fried foods and a pizza station.
  • Performed as chef in every position of the gourmet kitchen, including grill, ovens, pantry, and expediting.
  • Experienced with Expediting, saute, grill, flat top, smoking, pantry and preparation.
  • Prepared food for lunch, clean out of station, prep pantry for the next day.
  • Worked as a line cook and a pantry worker occasionally when staffing was shorthanded.
  • Prepared food at every station including Pantry, Broil, & Grill.
  • Prepared all items, from scratch, for the pantry station.
  • Worked on the line in both the pantry and saute stations.
  • Provided supervision to pantry, fry and grill station staff.
  • Aided in the creation of recipes for the pantry station.
  • Worked on Pantry, Dessert, Expedite, and Fryer Line
  • Worked in the Arizona Room restaurant as a Pantry Cook.
  • Picked up groceries, cleaned pantry and coolers.
  • Operated and maintained the Pantry/Fry/ Broil Stations.
  • Line work, Banquets and Pantry.
  • Worked doing saute's, manned the grill, pantry and also prep work.
  • Line work, Pantry Chef and Prep.
  • Prepare foods and cross train to become certified in different stations from baking bread to broiler,oven station and pantry.
  • Mastered 4 stations of the restaurant - Pantry, Drahma, Wok Cook, and Dim Sum.
  • Trained,supervised and advised 4 new cooks on prep, pantry, fry and grill stations.

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9. Sous

high Demand
Here's how Sous is used in Line Chef jobs:
  • Perform additional responsibilities, although not detailed, as requested by the Executive Chef, and Sous Chef at any time.
  • Promoted to sous chef and worked with executive chef on menus for membership, outside golf functions, & weddings.
  • Consulted with Sous & Lead Chef concerning Dinner special and any and all concerns for the evening.
  • Performed extra responsibilities as requested by the Chef, Sous Chef or Kitchen Manager.
  • Cook's Helper and Sous Chef for contract services operating at Holden Village.
  • Lead Grill Chef, Front of house manager, Back of house Sous Chef
  • Provided limited sous-chef (assistant chef) service during interior events.
  • Follow directions required by owner, executive chef, sous chef.
  • Assist with all duties as assigned by the Sous Chef.
  • Managed production line in Executive or Sous Chef's absence.
  • Assisted Executive Sous Chef with routine food operations.
  • Slight training for sous chef position.
  • Prepared meals for private parties during off hours utilizing the sous chef and myself.
  • Assisted with banquet parties Assisted executive chef and sous chef with inventory.
  • Pre-prepared items required for workstation according to instructions from Sous Chef.
  • Answer, report and followexecutive or sous chef's instructions.
  • Assisted sous chef in the creation of dessert specials.
  • Assisted sous chef in updating food storage and sanitation procedures
  • Positioned as a liaison to the sous chef.
  • Lead cook under sous chef.

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10. Daily Specials

high Demand
Here's how Daily Specials is used in Line Chef jobs:
  • Tailored the menu based on product availability; created distinctive daily specials that incorporated seasonal or special order ingredients.
  • Developed popular daily specials based on resourceful use of existing inventory.
  • Prepared island-fusion dishes and designed daily specials.
  • Open the restaurant and work the volume shift compose daily specials for lunch weekend brunch specials create dessert specials and alter recipes
  • Train staff, manage cost and labor, execute menu items accordingly to recipe, create daily specials and menu items.
  • Help with production of all banquets, cook breakfast, lunch and dinner menu Create and prepare daily specials.
  • Communicated details of ingredients in daily specials and the method of preparation to other staff members.
  • Helped come up with daily specials and helped update the menu every quarter.
  • Prepare and supervise the morning breakfast for all guest to include daily specials.
  • Make daily specials, coordinate crew to the line for optimum performance.
  • Coordinated with Executive Chef regarding daily specials and promotion of specials.
  • Created menu changes for daily specials and employee meals.
  • Explained customers about menus, daily specials and promotions.
  • Help with menu development, and create daily specials.
  • Created daily specials and wide range of recipes.
  • Create and designed daily specials and banquet menus.
  • Develop daily specials, including special sauces.
  • Assisted with menu writing and daily specials.
  • Produced daily specials according to Chef Instructions.
  • Review daily specials for service.

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11. High Volume

high Demand
Here's how High Volume is used in Line Chef jobs:
  • Prepared seasonal and daily culinary specials in a high volume showcase restaurant
  • Mastered all stations to corporate specification; High Volume
  • Catered to high volume consumer market
  • Line Chef responsible for creating signature hot and cold entrees, sides and appetizers in a high volume, fine-dining setting.
  • Worked to serve quality, farm to table seasonal menu items in a high volume fine dining establishment.
  • Create Daily Lunch and Dinner Specials, new menu items, quality control of a high volume restaurant
  • Buffet, weddings, plated dinners in high volume environment, carving stations, table side cooking.
  • Worked in many culinary capacities in both fine dining and high volume within casino restaurants
  • Cook to order at very high volumes while maintaining speed and presentation.
  • Prepared meals on the graveyard shift in a high volume restaurant.
  • Worked in a high volume, a-la-minute, white tablecloth restaurant.
  • Provided culinary food service in a high volume restaurant.
  • Executed high volume food production with high accuracy.
  • Work quickly and efficiently during high volumes of business
  • Received a high volume of customer compliments.
  • Tended the broiler, extremely high volume.
  • Produced in high volume nightly.
  • Worked effectively with little supervision in a high volume environment that demanded multi-tasking and high quality client centered service.
  • Orchestrated orders in the wheelman post ensuring proper timing to create a fast pace that could meet the high volume.
  • Learned to work in a fast-pace, high volume atmosphere Became certified on every station and Shift leader.

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12. Dishwasher

high Demand
Here's how Dishwasher is used in Line Chef jobs:
  • Cash handling/created recipe specials Daily inventory, food rotation dishwasher
  • Worked as a dishwasher as well as cook and cook's aid in a college kitchen serving 600 + students and staff
  • Started out working as a dishwasher, was promoted to line chef within a couple months.
  • Started at dishwasher, then moved up as line chef & as a preparatory chef.
  • Started as a dishwasher, and made my way up to a cook/cooks help.
  • Started as a dishwasher and was promoted to line chef after one year.
  • Attained quick promotion to line Chef from dishwasher (3 weeks).
  • Attained quick promotion to line Chef from dishwasher (one month).
  • Cook Helper and Dishwasher mainly on weekends Part-time job as needed
  • Operated dishwasher and helped with some cooking in the kitchen.
  • Worked in the kitchen as a dishwasher and line chef.
  • Cleaned sinks and utilized dishwasher for mass dishes after servings.
  • Progressed from dishwasher to line chef after three weeks.
  • Assist cooks as needed, help dishwasher as needed also
  • Assisted with the Baker, and the dishwasher.
  • Used sinks, dishwashers and glassware's.
  • Assisted the dining attendants and the dishwashers.
  • Promoted from dishwasher after 8 months.
  • Bring trays to patients, clean the dining rooms, load dishwasher, prep desserts, clean the stock room, etc
  • Head Chef / Line Cook / Dishwasher.

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13. Cuisine

high Demand
Here's how Cuisine is used in Line Chef jobs:
  • Worked side-by-side with international chefs to prepare intercontinental cuisine.
  • Polished restaurant with Cajun/Italian cuisine.
  • Write weekly specials in correspondence with seasonal proteins and vegetables, as well as execute trending culinary techniques and cuisines.
  • Line Chef for restaurant serving Italian, French, and Continental cuisine, producing $2.2 million in revenues.
  • Performed a stage and short apprenticeship for the sushi and hot food chefs to learn more about Japanese cuisine.
  • Prepared and cooked Mediterranean cuisine, on a regular basis and for special guests and functions.
  • Prepped, prepared, and plated cuisine in the fast-paced and demanding environment of Red Lobster.
  • Planned different and unique daily salad specials at the Chef De Cuisine's request.
  • Helped launch restaurant with head chef using domestic and international cuisines.
  • Specialize in modern American cuisine with an emphasis on technique.
  • Developed comprehensive expertise in the fine art of Seafood cuisine.
  • Demonstrated knowledge and experience in diverse range of cuisine.
  • Prepare and serve fine breakfast and dinner style cuisine.
  • Create and explore new cuisines for nightly specials.
  • Served a variety of continental cuisine.
  • Prepare fresh cooked cuisine Monday through Friday
  • Mastered Chef Ken Oringer's cuisine, a fine dining restaurant with room service for adjacent hotel guests.
  • Line Chef for restaurant serving Mediterranean, and Continentalcuisine, producing $500,000 in revenues.
  • Prepared a southwestern fusion style cuisine Worked with the executive chef to prepare daily specials.
  • Prepared and served classic French cuisine to private club members Responsibilities included preparation, service and break down of garde manger station

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14. Kitchen Areas

high Demand
Here's how Kitchen Areas is used in Line Chef jobs:
  • Clean kitchen areas and dishes for proper health regulations.
  • Sanitized kitchen areas to avoid cross contamination and meet safety standards.
  • Supervised regular maintenance and cleaning of grills and other kitchen areas
  • Maintained operational and kitchen areas.
  • Reorganized kitchen areas to maximize efficiency
  • Inspected the daily maintenance and work order logs of the dining facility to include kitchen areas and dry storage areas.

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15. Broiler

average Demand
Here's how Broiler is used in Line Chef jobs:
  • Utilized kitchen equipment and utensils such as flat grill, broilers, til-grill, kettles and steamers and gas/electric ovens.
  • State:FloridaHotels and LodgingSaute, Broiler, Steamer all aspects of a line cook.
  • Worked broiler station preparing entr e proteins as well as LTO's.
  • Regulated temperature of ovens, broilers, grills, and roasters.
  • Line chef responsible for saute, fryer, and broiler.
  • Operated and responsible for food made on the broiler.
  • Used broilers, fryers and other cooking equipment.
  • Worked in all stations (Dessert, Baking, Broiler, Prep, etc.)
  • Checked thermostat controls to regulated temperature of ovens, broilers, grills, roasters, and steamtables.
  • Managed line preparation of food In charge of broiler and food prep for entire location
  • Managed Broiler, Saute' and Pasta Stations.
  • Job included prep cook, managing broiler and fryolator stations, handling the flattop and expeditor.
  • Cook all stations of the restaurant; broiler, saut , pizza and fry station.
  • Lead line chef, broiler, saut , preparation
  • Grill , broiler, fish station , wok station
  • Specialized in saut and broiler stations
  • Worked at the broiler station Saute station Fry station Inside Expediter

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16. Line Cooks

average Demand
Here's how Line Cooks is used in Line Chef jobs:
  • Maintain the motion in the kitchen as well as Stocking the alley and line with items needed for line cooks.
  • Managed the line cooks to make sure all stations and cooks were 100% ready to go by restaurant service.
  • Oversee portion control issues and train line cooks in portioning and preparing food items according to established standards.
  • Ordered inventory, trained line cooks, compiled prep lists, and cooked all stations.
  • Assisted in the training of new employees for line cooks and prep cooks.
  • Direct, train and monitor performance of Line Cooks and other kitchen staff.
  • Trained line cooks on all stations, assisted Executive Chef in ordering.
  • Maintained a standard of excellence, In charge of productivity from line cooks
  • Team leader for group of four line cooks.
  • Cut up produce for line cooks and garnishes.
  • Oversee the work of line cooks to ensure that they are working within timelines and are following hygiene practices effectively.
  • Supervised over other line cooks to ensure consistency of all ticket orders.
  • assist with the training of other line cooks.
  • Worked well with a wide range of employees Prepared for the clients Collaborated with other line cooks in order to assist parties
  • Grill Chef Saut Chef Training New Line Cooks Expeditor Procurement of Provisions Kitchen maintenance HACCP Monitoring Assistant

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17. Special Events

average Demand
Here's how Special Events is used in Line Chef jobs:
  • Prepared upscale casual food, supervised cooks, prepared soups, stocks, sauces and implemented menu and special events.
  • Provided exceptional assistance to Banquet Manager in preparing delectable meals for weddings, corporate functions, and other special events.
  • Prepare schedule meals for banquets and special events; Work alongside with executive chef and sales team in coordinating meals.
  • Organized special events in the restaurant, including receptions, banquets, promotions, daily specials, and corporate luncheons.
  • Line chef for golfers * Catered banquets, weddings and special events * Expanded sales to include mass-market accounts.
  • Helped in production of special events and private functions up to 150 people.
  • Assisted Master Chef with daily food prep; also special events.
  • Arranged high volume catering in large parties and special events.
  • Assisted with service and concessions at special events and functions.
  • Performed Food Demonstrations during Special Events and Banquets.
  • Work special events and work grand buffets.
  • Coordinate special events for various occasions.
  • Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.
  • Receive deliveries of food supplies to insure quality and accuracy of invoice..SPECIAL EVENTS:
  • Created and prepared all meals Assisted Chef with all functions and special events
  • Cook and serve food for employees and patients Cater special events
  • Assisted in catering of special events and offsite galas.
  • Assist in monthly menu creation Maintain the Garde Manager Station Cook for weddings and special events under supervision

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19. Garde Manger

average Demand
Here's how Garde Manger is used in Line Chef jobs:
  • Worked all stations; garde manger, grill, saute, and gourmet pizza.
  • Worked as line cook in following areas; garde manger, hot line and pastry
  • Cross training in garde manger, banquet and bakery departments.
  • Mastered skills in butchering, grilling, and garde manger.
  • Worked as garde manger, saucier, grill.
  • Worked Garde Manger positions for all services.
  • Worked all stations including sautee, grill, garde manger and desserts.
  • Performed duties of Sautee, Grill, Garde Manger, and hot apps - Avg.
  • Performed all line duties including garde manger, fry station, flattop, saut , grill and expo station.
  • Assisted chef with made sushi Fabricating fish Rotate through Garde Manger, Cold and Grill stations
  • Rotated through Garde manger, Grill, and Saut stations.
  • Rotated through prep, Garde Manger, Pastry, Fry, and Saut .
  • Worked the saut , grill, and garde manger stations.
  • Line duties include Garde Manger, Pasta, Fish, saut , pastry assistant, Pizza and Catering chef.
  • Lead on Garde Manger station Trained new employees Managed inventory in walk-in cooler Passed all state inspections
  • Worked Garde manger, Friturier, Entremetier, and Patissier positions for all services.
  • Service preparationservice executionGrill station Sautee stationgarde manger stationFry station

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20. Cooking Surfaces

average Demand
Here's how Cooking Surfaces is used in Line Chef jobs:
  • Sanitize food preparation line and cooking surfaces to ensure adherence to food safety regulations, food temperatures and cross-contamination.
  • Ensured all food preparation areas, utensils, stoves and cooking surfaces were always sanitized and ready for service.
  • Know and perform the basics of cleaning and preparing the food areas, utensils, and various cooking surfaces.
  • Cleaned stations such as disposing of garbage and cleaning utensils, pots, pans, and cooking surfaces.
  • Sanitized food preparation and cooking surfaces, stocked food, swept and mopped, etc.
  • Ensured all food preparation areas, utensils, stove, and cooking surfaces are clean.

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21. High Quality

average Demand
Here's how High Quality is used in Line Chef jobs:
  • Measured and assembled high quality ingredients and cooked items according to recipes and menu specifications.
  • Maintained high quality service towards customers while expediting orders.
  • Work in a responsible and efficient manner to create a high quality and consistent presentation for our customers and staff alike
  • Worked directly with the head chef in producing a high quality product for the customer.
  • Line Chef for fast paced and high quality authentic Italian restaurant.
  • Experienced in all imported seafood as well as high quality meats.
  • Executed high quality food for up to 100 guests per evening.
  • Worked 40+ hours per week preparing and cooking high quality meals.
  • Learned to produce high quality work in a fast-paced environment
  • Promote high quality service and teamwork.
  • Prepared high quality food items to order for our guests, followed recipe and presentation guidelines to meet exceed guests exportations.
  • True Food Kitchen Phoenix, AZ Preparation of high quality dishes according to recipes.
  • Prepared high quality dishes in an efficient manner for Weber State dorm residents.

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22. Quality Standards

average Demand
Here's how Quality Standards is used in Line Chef jobs:
  • Maintained quality standards for Four Star/Four Diamond establishment.
  • Comply consistently with the standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
  • Monitored food quality standards through expediting all grill menu orders, presentation and production of grill station.
  • Assisted customers with takeout orders to ensure they receive proper food products and quality standards were met.
  • Cook menu items (with or without modifications) to quality standards with a ticket time of 8 minutes or less.
  • Supervised and evaluated high-end restaurant / kitchen operations and activities to ensure that quality standards are consistently being achieved.

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23. Inventory Control

average Demand
Here's how Inventory Control is used in Line Chef jobs:
  • Helped achieve optimum financial performance with proper inventory control and ordering along with cost control and management.
  • Created program for better inventory control and analysis.
  • Performed inventory control of catering supplies.
  • Maintained a sanitary and clean cooking environment, inventory control, loading and unloading of shipments, and organized daily tasks.
  • Collaborated with the Executive Chef on Inventory Control and Costing, Food Safety and Sanitation.
  • Inventory control, purchasing, quality control, sanitation and equipment maintenance.
  • Inventory Control, Maintaining and complied with all cleanliness and hygiene standards.
  • Assisted management with monthly inventory control and weekly stock orders.
  • Inventory control, stock rotation and utilization.
  • Assisted store management with inventory control and daily restaurant stocking.
  • Maintained inventory control; supervised and delegated tasks to a six-member backhouse staff.
  • line cooking, kitchen sanitation, inventory controll and basic cooking skills.
  • manage employees during shift keep line up to date with all health department codes inventory control ordering
  • Run Line Opening and Closing Presentation of end product Inventory control Ordering Budgeting Menu Creation

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24. Food Cost

average Demand
Here's how Food Cost is used in Line Chef jobs:
  • Prepare daily specials and menu items Product Development Quality Control Safety and Sanitation Food Cost, Portion Control and Presentation
  • Regulated food cost and maintained inventory.
  • Produced daily menu specials along with other line staff to increase revenue and customer base and keep food costs low.
  • Mentored, trained and supported junior Chefs; food quality and design; while maintaining superior guidelines for food costs.
  • Find creative ways to cut down on food cost and utilize as much of our product as possible.
  • Inventory control and cross utilization of product to minimize food cost and maximize profit margin.
  • Reduced food cost by 13% by effectively improving inventory procedures and reducing spoilage levels.
  • Controlled all food cost by developing efficient shelving for inventory with a proper product rotation.
  • Worked to cut food cost and product waste by identifying unnecessary or antiquated practices.
  • Assisted management in labor and food costs, training new employees.
  • Aided management in the ordering of food and regulating food cost.
  • Reduced food costs setting standards for portion size and minimizing waste.
  • Stock taking and food cost management.
  • Assist the Chef and Sous Chef in menu creation, plate cost and food cost.
  • Cut down over all food cost by 8% to this day.
  • Stock and keep track of food cost.
  • Order all food stuffs, keeping in line with food cost Maintain cleanliness, sanitation and personal hygiene at all times.
  • Maintained food cost of 31% without jeopardizing quality, taste or presentation Responsible for inventory control and regulating food orders.
  • Evaluate and execute menus with the approach of reducing food cost and waste; efficiently prepare all items necessary for service.
  • Line Chef, in charge of opening and closing duties, daily specials, sanitation, staff meals and food cost

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25. Clean Bathrooms

average Demand
Here's how Clean Bathrooms is used in Line Chef jobs:
  • Unload products when delivered to store; clean bathrooms; stock the bar area; prepare customers orders; wash dishes
  • Clean bathrooms, mop floors, clean sink drains and sweep and blow parking lot on weekends.
  • Keep a clean and sanitary work station and clean bathrooms daily.
  • Clean bathrooms, serve people food, cashier, take orders.

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26. Knife

average Demand
Here's how Knife is used in Line Chef jobs:
  • Wielded the multiple styles of knife skills, helping to create a higher standard of food product.
  • Enhanced knife skills, presentation and overall technique in a 5 star 5 diamond atmosphere.
  • Learned basic knife skills, different cooking methods and commercial equipment use.
  • Received instruction on knife skills, recipe writing, and menu writing.
  • Handled and demonstrated food and knife safety, also HACCP principles.
  • Butchered and prepared all proteins.Skills UsedAdvanced knife skills and time management.
  • Honed superior knife wielding and sharpening skills from traditional Japanese "Itamai" san.

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27. Safety Procedures

average Demand
Here's how Safety Procedures is used in Line Chef jobs:
  • Followed proper food handling and safety procedures.
  • Prepared food for current shift and shifts there after Worked with grill and fryer following all cooking and safety procedures.
  • Reinforce safety programs by complying with safety procedures and identify unsafe conditions and notify store management.
  • Practiced, monitored, and reinforced food safety procedures according to policy and health/sanitation regulations.
  • Followed food safety procedures according to company policies and health and sanitation regulations.
  • Operated and maintained all equipment and utensils in accordance with established guidelines and safety procedures.

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28. Timely Fashion

average Demand
Here's how Timely Fashion is used in Line Chef jobs:
  • Organized and maintained lunch/dinner tickets to ensure food was made in a correct and timely fashion.
  • Prepared food in timely fashion.
  • Focused on accuracy, presentation, cleanliness, and speed to ensure all food items were completed in a timely fashion.
  • Ensured that all food is made in a timely fashion and always in high quality.
  • Received orders from customers and completed them in large volumes in a timely fashion.
  • Worked under pressure to execute dishes in a timely fashion without compromising quality.
  • Prepared a variety of several dishes for consumers in a timely fashion.
  • Served food to patrons in the restaurant in a timely fashion.
  • Maintained a high sanitation level Prepped food and stocked line as needed Cooked in a neatly and timely fashion

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29. Cold Food Items

average Demand
Here's how Cold Food Items is used in Line Chef jobs:
  • Set up tray line and steam table with hot and cold food items and serve them on tray assembly line.2.
  • Prepare a variety of foods; meat, seafood, poultry, vegetable, and cold food items.
  • Assembled cold food items and allocated appropriately.
  • Prepare a variety of foods; meat, seafood, poultry, vegetable, and cold food items.
  • Prepared regular and special diet meals for hot and cold food items.
  • Prepare a variety of foods; meat, seafood, poultry, vegetable, and cold food items.

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30. Storage Areas

low Demand
Here's how Storage Areas is used in Line Chef jobs:
  • Restocked food storage areas and refrigerators as assigned.
  • Cleaned, organized, and maintained walk-in refrigeration, prep, and dry storage areas in specified safe manner.
  • Receive and log all incoming deliveries, and place them in the appropriate storage areas until needed.
  • Clean and sanitize dishes, utensils, all food handling and storage areas.
  • Ensured that food storage areas were clean, safe and properly arranged
  • Stored food in designated containers and storage areas.

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31. Customer Orders

low Demand
Here's how Customer Orders is used in Line Chef jobs:
  • Recorded customer orders and delivered with minimum errors.
  • Prepare recipes to complete customer orders
  • Clean and sanitize work areas and equipment, assist chef in kitchen, and process customer orders
  • Prepared food for customer orders according to recipe, and served food to customers.
  • Managed the staff and responsible for the flow of all customer orders.
  • Assisted in food prep Took customer orders Inventory
  • Received customer orders, prepared food.
  • Prepared customer orders according to establishment recipes and customers' specifications.Prepared certain food items for next day operations.
  • Serve CustomersPrepare customer ordersManage waitresses during lunch and dinner rushAssist Back of Kitchen workers with food prep and clean up
  • Executed cooking skills to customer orders and responsible for all saut items.

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32. Room Service

low Demand
Here's how Room Service is used in Line Chef jobs:
  • Coordinate opening shift duties including the creation of market soup, room service fulfillment, and large scale banquet orders.
  • Produced Menu Items for Banquets and Meetings, also for the Restaurant, Lounge, and Room Service.
  • Prepared meals to specification for room service as well as orders for the hotel's restaurant.
  • Execute incoming dinner, room service, and VIP orders in an expeditious, elegant fashion.
  • Prepare food for room service and hotel guests.
  • Work on the line for Harry's; along with; doing room service orders.
  • Executed daily prep for three station line set-up Prepare daily menu entrees for restaurant, lounge and room service
  • Executed dinner special parties and room service orders in a timely manner.

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33. Hot Line

low Demand
Here's how Hot Line is used in Line Chef jobs:
  • Performed duties in all aspects of the kitchen including: pastry chef, hot line chef and expedition of prepared food.
  • Grill cook, with interchangeable roles as a hot line chef and carver specializing in preparing all types of grilled food.
  • Work the hot line as a line chef preparing menu items to specifications set forth by the Executive Chef.
  • Assisted the chef by gathering and prepping ingredients, followed set recipes, set up hot lines.
  • Coordinated efforts of hot line staff to ensure order accuracy and completeness.
  • Complete breakdown and cleaning of hot line every night.
  • Prepared 250-500 covers per night on the hot line.
  • Work in the hot line and station salad.
  • Performed prep work for events and hot lines.
  • Help prep the cold line and hot line for service.
  • Specialized in garde mange, hot line, and banquets.
  • prepare all hot line foods.
  • Served as line cook for hot line.Key Contributions: Coordinated logistics for catering espresso bar and meetings.

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34. Staff Members

low Demand
Here's how Staff Members is used in Line Chef jobs:
  • Offered extensive knowledge of hospitality, food prep, and food safety to train staff members.
  • Trained new staff members on this position.
  • Collaborated closely with senior management and fellow supervisors in scheduling, training and disciplining culinary and utility staff members.
  • Directed purchasing and procurement, facilitating daily line-ups and training sessions with staff members, and executing quarterly reviews.
  • Launched a profitable restaurant improved quality and mutually respectful environment for all staff members.
  • Supervised and assisted staff members in preparing food following executive chef guidelines.

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35. Mix Ingredients

low Demand
Here's how Mix Ingredients is used in Line Chef jobs:
  • Mix ingredients for green salads, molded fruit salads, pasta salads, as well as prepare sandwiches and other appetizers.
  • Mix ingredients, such as liquor, soda, water, sugar and bitters, to prepare cocktails and other drinks.
  • Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
  • Line lead fry station appetizers and cold station, Grill station weigh measure and mix ingredients according to recipe.
  • Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
  • Weigh, measure, and mix ingredients according to recipes using various culinary tools and appliances.

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36. Necessary Supplies

low Demand
Here's how Necessary Supplies is used in Line Chef jobs:
  • Set up and stocked stations with all necessary supplies.
  • Set up and stocking stations with all necessary supplies Prepare food for service (e.g.
  • Performed general stock and inventory for necessary supplies.
  • Set up and stock stations with all necessary supplies, comply with nutrition and sanitation regulations and safety standards.
  • Set up stations and collect all necessary supplies to prepare menu for service.
  • Set up stations and stocked all necessary supplies for lunch and dinner services.

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37. Daily Operations

low Demand
Here's how Daily Operations is used in Line Chef jobs:
  • Maintain the saute daily prep and service of the station as well as the daily operations of the kitchen.
  • Assisted with the daily operations and preparations of all food items according to standard recipes and corporate layout.
  • Executed daily operations of menu planning, cooking and prepping meals for the following shift and day.
  • Executed daily operations of cook, clean, stock, load and unload trucks.
  • Prepared line for daily operations ensuring line was fully stocked with goods.
  • Executed daily operations of preparing menus for VIP and team members.
  • Assisted the executive chef with the daily operations of kitchen preparation.
  • Executed daily operations of banquet food prep.
  • Executed daily operations Washed, peeled, cut and seeded vegetables and fruits.

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38. Sanitation Practices

low Demand
Here's how Sanitation Practices is used in Line Chef jobs:
  • Implemented new sanitation practices as well as plating/presentation procedures.
  • Practiced proper food safety and sanitation practices.
  • Maintain proper sanitation practices of the dining, cooking, and restrooms.
  • Monitor sanitation practices to ensure that employees follow standards and regulations for in house and off site events.
  • Followed sanitation practices to ensure safe standards.
  • Monitored and complied with nutrition and sanitation practices and follow kitchen safety standards.

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39. Plate Presentation

low Demand
Here's how Plate Presentation is used in Line Chef jobs:
  • Insured the proper plate presentation and requisitioning procedures were followed.
  • Skilled in preparation of cutting meats, seafood, and menu items, plate presentation.
  • Followed proper plate presentation and garnish set for all dishes.
  • Followed proper plate presentation and garnish set up for all dishes Handled, stored and rotated food products properly.
  • Developed outstanding, well designed, and balanced plate presentations Maintained a clean and presentable restaurant.
  • Expedited Fine Dining service and ensured all plate presentation and quality was to standard.
  • Prepared menu items according to Applebee's Recipes, Plate Presentations and specifications.

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40. Kitchen Stations

low Demand
Here's how Kitchen Stations is used in Line Chef jobs:
  • Opened and closed the kitchen properly and followed the closing procedure for kitchen stations.
  • Adversed in all kitchen stations; demonstrating expertise and flexibility.
  • Work cooperatively across kitchen stations to ensure accuracy and timeliness of orders.
  • Executed various kitchen stations in a historic restaurant and event facility.
  • Demonstrated proficiency in multiple kitchen stations in busy casual restaurant.
  • Demonstrated proficiency in all kitchen stations.

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41. Personal Judgment

low Demand
Here's how Personal Judgment is used in Line Chef jobs:
  • Compiled ingredients and presented composed menu items according to recipes or personal judgment and experience.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  • Season and cook food, according to recipes or personal judgment, using various kitchen utensils and equipment.
  • Season and cook food according to recipes or personal judgment and experience.

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42. Portion Control

low Demand
Here's how Portion Control is used in Line Chef jobs:
  • Created dishes based on my own discretionary presentation, preparation and portion control.
  • Developed more efficient methods of portion control and enhancing quality of food produced.
  • Serve breakfast at Lincoln Elementary Follow sanitizing procedures and portion controls Substitute at district schools as needed
  • Prepared salads, soups, butchered meats Consistent portion control Baked breads from scratch Utility
  • Line Chef that worked Saut and Flat grill Assisted head Chef with inventory, portion control, new menu items Expediting
  • Served portion controlled servings on an assembly line while offering other support to workers within a preparatory environment.

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43. Sanitation Standards

low Demand
Here's how Sanitation Standards is used in Line Chef jobs:
  • Prepared recipe ingredients for station (s) Executed recipes to corporate standards Demonstrated portion control Maintained sanitation standards
  • Maintained and encouraged productivity, consistency, and acceptable safety and sanitation standards.
  • Controlled and maintained sanitation standards and procedures in kitchen and dining areas.
  • Maintained food quality, presentation, and sanitation standards.
  • Practice proper sanitation standards and keep work area clean.
  • Balanced cash till Maintained environmental and sanitation standards Prepared food
  • Maintain sanitation standards on "clean as you go method."

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44. Multiple Stations

low Demand
Here's how Multiple Stations is used in Line Chef jobs:
  • Managed Multiple Stations * Preparations Leader
  • Trained and Supervised the on-boarding of new employees for multiple stations including fry station, pantry and dish area.
  • Trained and Supervised the on-boarding of new employees for multiple stations including Fry Station, Grill Chef and Finisher.
  • Managed Multiple Stations * Shift Leader of Kitchen Staff * Collaboration with Front House Staff
  • Cross trained within multiple stations, running them without supervision when necessary.
  • Executed multiple stations as needed during dinner and brunch service.
  • Worked multiple stations (breakfast, prep and salad)
  • Worked multiple stations, including prep, at high volumes [ ] people a day).

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45. Food Warmers

low Demand
Here's how Food Warmers is used in Line Chef jobs:
  • Placed food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
  • Place food trays over food warmers for immediate service.
  • Placed food on food warmers for serving.

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46. Safe Environment

low Demand
Here's how Safe Environment is used in Line Chef jobs:
  • Followed proper food handling methods and maintained correct temperature of all good products and consistently kept clean and safe environment.
  • Assist in the preparation of food for patients and employees Assist in Kitchen where need Maintained a clean and safe environment
  • Maintained a safe environment according to safety codes and regulations.
  • Foster a safe environment by following safety guideline.
  • Opened and closed restaurant, ensured clean, safe environment, followed Food Safety and Safe Handling Procedures without fail.
  • Prepare and cook food, keep fast pace during rush, prep food for line, maintain clean and safe environment.

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47. Company Standards

low Demand
Here's how Company Standards is used in Line Chef jobs:
  • Trained and supervised newly hired employees while providing constructive criticism to maintain company standards.
  • Prepared menu items in accordance with IHOP's recipes ensuring consistency and adherence to company standards and quality assurance.
  • Assured compliance with health regulations and company standards.
  • Maintained and prepared food products in accordance with health regulations and company standards ensured quality control and minimized waste.
  • Cooked and prepared menu items according to guest request within company standards and following food safety and sanitation procedures.
  • Coordinated operations to ensure timely delivery of appetizers and desserts Prepared menu items to company standards

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48. Line Stations

low Demand
Here's how Line Stations is used in Line Chef jobs:
  • Stocked and maintained adequate levels of food products at line stations to guarantee a smooth transition in work shift.
  • Set up and operated all restaurant line stations for brunch, dinner, and late-night services.
  • Set up the line for daily operations, prep work for all line stations.
  • Job duties included preparation of menu items at all line stations, i.e.
  • Support other hot line stations in the preparation and setting up of table.
  • Train new team members on line stations.
  • Prepared all soups and sauces from scratch kitchen Proficient in all line stations
  • Execute daily prep for line stations Prepare daily a la carte menu and create fish specials for service

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49. Presentation Specifications

low Demand
Here's how Presentation Specifications is used in Line Chef jobs:
  • Followed recipe cards and presentation specifications as set by restaurant management to guarantee the proper delivery of menu items.
  • Prepared meals in a high-volume kitchen following recipes and presentation specifications as set by the restaurant management.
  • Demonstrated ability to produce quality food according to recipe and presentation specifications.
  • Prepared meals following recipes and presentation specifications set by restaurant measurement.
  • Follow recipe and presentation specifications as set by the restaurant management.
  • Follow recipes and presentation specifications as set by corporate.

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50. Waste Control Guidelines

low Demand
Here's how Waste Control Guidelines is used in Line Chef jobs:
  • Cooked and plated food items in accordance with menus, recipes, portioning, temperature control procedures and waste control guidelines.
  • Prepared food items consistently in compliance with recipes, portioning, cooking and waste control guidelines.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking, and waste control guidelines.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

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20 Most Common Skill for a Line Chef

Food Preparation29.2%
Kitchen Equipment25.2%
Dinner Service6.5%
Saut Station5.1%
Customer Service5.1%
Steam Meats3.9%
Chefs3%
Pantry2.6%

Typical Skill-Sets Required For A Line Chef

RankSkillPercentage of ResumesPercentage
1
1
Food Preparation
Food Preparation
24.6%
24.6%
2
2
Kitchen Equipment
Kitchen Equipment
21.2%
21.2%
3
3
Dinner Service
Dinner Service
5.5%
5.5%
4
4
Saut Station
Saut Station
4.3%
4.3%
5
5
Customer Service
Customer Service
4.3%
4.3%
6
6
Steam Meats
Steam Meats
3.3%
3.3%
7
7
Chefs
Chefs
2.5%
2.5%
8
8
Pantry
Pantry
2.2%
2.2%
9
9
Sous
Sous
1.9%
1.9%
10
10
Daily Specials
Daily Specials
1.9%
1.9%
11
11
High Volume
High Volume
1.8%
1.8%
12
12
Dishwasher
Dishwasher
1.5%
1.5%
13
13
Cuisine
Cuisine
1.4%
1.4%
14
14
Kitchen Areas
Kitchen Areas
1.4%
1.4%
15
15
Broiler
Broiler
1.2%
1.2%
16
16
Line Cooks
Line Cooks
1.1%
1.1%
17
17
Special Events
Special Events
1.1%
1.1%
18
18
Menu Development
Menu Development
1.1%
1.1%
19
19
Garde Manger
Garde Manger
1%
1%
20
20
Cooking Surfaces
Cooking Surfaces
0.9%
0.9%
21
21
High Quality
High Quality
0.9%
0.9%
22
22
Quality Standards
Quality Standards
0.8%
0.8%
23
23
Inventory Control
Inventory Control
0.8%
0.8%
24
24
Food Cost
Food Cost
0.8%
0.8%
25
25
Clean Bathrooms
Clean Bathrooms
0.8%
0.8%
26
26
Knife
Knife
0.7%
0.7%
27
27
Safety Procedures
Safety Procedures
0.7%
0.7%
28
28
Timely Fashion
Timely Fashion
0.7%
0.7%
29
29
Cold Food Items
Cold Food Items
0.7%
0.7%
30
30
Storage Areas
Storage Areas
0.7%
0.7%
31
31
Customer Orders
Customer Orders
0.6%
0.6%
32
32
Room Service
Room Service
0.6%
0.6%
33
33
Hot Line
Hot Line
0.5%
0.5%
34
34
Staff Members
Staff Members
0.5%
0.5%
35
35
Mix Ingredients
Mix Ingredients
0.5%
0.5%
36
36
Necessary Supplies
Necessary Supplies
0.5%
0.5%
37
37
Daily Operations
Daily Operations
0.4%
0.4%
38
38
Sanitation Practices
Sanitation Practices
0.4%
0.4%
39
39
Plate Presentation
Plate Presentation
0.4%
0.4%
40
40
Kitchen Stations
Kitchen Stations
0.4%
0.4%
41
41
Personal Judgment
Personal Judgment
0.4%
0.4%
42
42
Portion Control
Portion Control
0.4%
0.4%
43
43
Sanitation Standards
Sanitation Standards
0.4%
0.4%
44
44
Multiple Stations
Multiple Stations
0.4%
0.4%
45
45
Food Warmers
Food Warmers
0.4%
0.4%
46
46
Safe Environment
Safe Environment
0.3%
0.3%
47
47
Company Standards
Company Standards
0.3%
0.3%
48
48
Line Stations
Line Stations
0.3%
0.3%
49
49
Presentation Specifications
Presentation Specifications
0.3%
0.3%
50
50
Waste Control Guidelines
Waste Control Guidelines
0.3%
0.3%

15,491 Line Chef Jobs

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