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Top 50 Pantry Chef Skills

Below we've compiled a list of the most important skills for a Pantry Chef. We ranked the top skills based on the percentage of Pantry Chef resumes they appeared on. For example, 25.4% of Pantry Chef resumes contained Salad Dressings as a skill. Let's find out what skills a Pantry Chef actually needs in order to be successful in the workplace.

These are the most important skills for a Pantry Chef:

1. Salad Dressings

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high Demand
Here's how Salad Dressings is used in Pantry Chef jobs:
  • Prepared all deserts, salad dressings, sides, and bar appetizers.- Assembling and baking deserts, salads and bar appetizers.
  • Prepared cold food, sandwiches, salads, salad dressings, and condiments.
  • Prepped salad bar, deli tops, salad dressings and desserts.
  • Prepared house made salad dressings.

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2. Food Preparation

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high Demand
Here's how Food Preparation is used in Pantry Chef jobs:
  • Oversee cooks and provide instructions on food preparation, garnishing and presentation of food while establishing and maintaining excellent interpersonal relationships.
  • Maintain running knowledge of company food preparation procedures in order to ensure customer satisfaction with every dish.
  • Maintained the knowledge of food preparation/execution of methods and operations in a fast- paced hospitality setting.
  • Inspected and cleaned food preparation areas to ensure safe and sanitary food-handling practices
  • Assisted with banquet and special occasion food preparations
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Worked up to pantry chef responsible for stocking, ordering and food preparation for head kitchen chef.
  • Ordered the supplies and handled food preparations for conferences, weddings, and birthdays.
  • Create new dishes and practice safe and sanitary food preparation at all times.
  • Assisted with the food preparation and set-up for off- site catering events.
  • Assisted the Executive Chef in food preparation within adequate time frames !
  • Followed procedures for safe food preparation, assembly, and presentation.
  • Completed food preparation lists for four different Curry Village eateries.
  • Clean food preparation areas, cooking surfaces, and utensils.
  • Gained extensive knowledge in food preparation and kitchen hygiene.
  • Set stations for daily service operations Cold food preparation including desserts
  • Learned back-of-house operations by steadily progressing through dishwasher, bussing, and food preparation positions.
  • Clean food preparation areas - Clean, stock, and restock work stations.
  • Trained staff for pantry and food preparationFood preparationParty serverDishwasher (as needed)Food runner and Busboy
  • Job Duties Food Preparation Inventory/Orders Baking Assistant Busser Dish Washing Customer Service Food Packaging

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3. Kitchen Equipment

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high Demand
Here's how Kitchen Equipment is used in Pantry Chef jobs:
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Clean any kitchen equipment used immediately following its use.
  • Operated all kitchen equipment adeptly.
  • Performed and maintained kitchen equipment.
  • Organized and maintained kitchen workspace, properly use Kitchen equipment while practicing food safety.

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4. Cold Appetizers

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high Demand
Here's how Cold Appetizers is used in Pantry Chef jobs:
  • Prepared cold appetizers, salads, and desserts for dinner service in a fine dining establishment.
  • Prepared and plated salads, cold appetizers, and desserts in New American fine dining atmosphere.
  • Prepared and served cold station menu items, specialty salads, cold appetizers, dressings.
  • Toss and plate salads, plate desserts and other cold appetizers for customers.
  • Prepared hot and cold appetizers, salads, deserts and espresso beverages.
  • Prepare hot and cold appetizers and made desserts from personal recipes.
  • Prepared and served all cold appetizers, salads and desserts.
  • Prepared all cold appetizers, seafood and salads.
  • Produced cold appetizers, salads, and desserts Prep Cook - Prepared food for my station as well as others
  • Prepare soups, salads, hors d'oeuvres, desserts and other cold appetizers and garnishes for dishes.
  • Prepared and served salads, desserts and cold appetizers Worked on banquet prep Assisted pastry chef with variety of desserts Currie 2

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5. Cold Soups

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high Demand
Here's how Cold Soups is used in Pantry Chef jobs:
  • Experienced in choosing, preparing, and presenting cold foods, such as salads, cold soups, meats and cheeses.

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6. Cold Food Items

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Here's how Cold Food Items is used in Pantry Chef jobs:
  • Ensured that all cold food items were labeled, stored and rotated consistently.
  • Assist Pantry Chef preparing cold food items.
  • Prepared cold food items to order * Performed preparation and sanitation of kitchen facility
  • Prepared and plated all cold food items as well as all hours d' oeuvres.
  • Prepared salads, breadsticks, cold food items, and desserts.
  • Prepared food items needed for that day Preparing and presenting cold food items Restock all items as required through shift

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7. Customer Service

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high Demand
Here's how Customer Service is used in Pantry Chef jobs:
  • Delivered exceptional customer service in an ever-changing environment.
  • Practiced excellent customer service skills through answering the phones when taking reservations.
  • Increased company profits with high levels of up-selling capabilities and customer service.
  • Provided courteous and informative customer service in an open kitchen format.
  • Serve guests and provide excellent customer service.
  • Noted by employer for time management and customer service skills Excelled in preparation of food for catering and banquet service
  • Provide courteous customer service while performing bussing duties.
  • Prepared salad bar foods Interacted with the public & provided customer service Maintained proper kitchen safety and sanitation standards
  • Provided excellent customer service to students and prepared food fast and professionally .Worked food pantry and entree station

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8. Dishwasher

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Here's how Dishwasher is used in Pantry Chef jobs:
  • Worked the salad and appetizer prep line, prepped all products before opening, operate dishwasher when needed.
  • Wash dishes, glassware, flatware, pots, and/or pans using dishwashers or by hand.
  • Bake the Desserts, Ordering, Inventory, Fix Salads, Dishwasher, Cooks Helper,
  • Prepared cold lunches, worked as both a pantry chef and dishwasher simultaneously.
  • Promoted from dishwasher of two years to dinner and wedding pantry chef.
  • Volunteered for dishwasher at times.
  • Help dishwasher at the end of the night.
  • Maintain a clean working environment (scrub sinks/dishwasher/countertops/floors/walls).
  • started out as dishwasher and worked my way up i also aided in banquet prep and line cooking.
  • Wash dishes, glassware, flatware, pots, or pans,using dishwashers or by hand.

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9. Pantry Station

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Here's how Pantry Station is used in Pantry Chef jobs:
  • Participated in inventory and quality control procedures within pantry station.
  • Worked closely with chef in pantry station menu planning and suggested dishes for seasonal, holiday, and buyout menus.
  • Managed pantry station, exercised proper sanitation and food handling, and performed banquet plating and preparation.
  • Run and maintain pantry station for salads, soup and dessert production.
  • Job duties consisted of: -set up the pantry station.
  • Prepare and assemble all ingredients for the pantry station.
  • Run pantry station for resort restaurant.
  • Managed prep and pantry station.
  • Set up the pantry station, work the line.
  • Completed 180 externship hours of food service including prep and pantry station then got hired after completing them.
  • Summer of 2002 Pantry station.
  • Set up the pantry station Prepares all dressing, vinaigrettes and accompanying garnishes for all pantry menu items.

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10. Dinner Service

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Here's how Dinner Service is used in Pantry Chef jobs:
  • Prepared kitchen station for lunch and dinner service using organizational skills to maximize efficiency.
  • Prepared materials needed before dinner service began.
  • Planned menus; purchased ingredients; introduced new menu items and performed all prep work for dinner service.
  • Supervised desserts and salads for dinner service and gave ideas on what to serve for the night.
  • Created nightly dessert and display trays, while assisting the Chef with dinner service.
  • Worked on multiple tasks to make the dinner services go as smoothly as possible.
  • Helped design and implement plating for lunch and dinner service.
  • Prepare salads, desserts, pizzas and sandwiches for dinner service
  • Worked on the salad/desert line for lunch and dinner services.
  • Maintain a level head while working through busy dinner services.
  • Assisted in prep for lunch and dinner service menu items.
  • Worked cold line for lunch and dinner service.
  • Assisted in preparing the kitchen for dinner service.
  • Prepared all pastries for lunch and dinner service.
  • Prepared salads and dressings for dinner service.
  • Executed proper time management to complete dinner service as well as follow key instructions to ensure quality control of product requested.
  • Waited on several tables in dining room during lunch and dinner services Cooked salads and sandwiches for food service
  • cut, clean shrimp, and chicken for dinner service.
  • Prepped food Created salads and desserts for dinner service Washed dishes
  • Complete all ala carte dinner service orders for salads, desserts and some appetizers Cook perfect ala carte chocolate souffles.

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11. Saut

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high Demand
Here's how Saut is used in Pantry Chef jobs:
  • Experience in the operation of pantry, pastry, deep fryer and saute stations.
  • Executed various kitchen stations and assisted with saute and pantry.
  • Worked Sautee line, Pantry line, prepped desserts and assisted Sous Chef and Executive Chef with prep.
  • Grilled, saut ed, and deep-fried hot appetizers, and plated cold appetizers and desserts.
  • Key Achievements: Provided support to all other stations including; saut , pizza, grill, and fry.
  • Make wraps, salads, desserts for customers, experience in fryer, saut and grill stations.
  • Assisted Lead cook, Saut , Baker, and Banquet chefs after primary duties and responsibilities fulfilled.
  • Decided all specials, helped on saut , grill, and deep-fry, helped build moral
  • Worked grill, saute, deep fryer; Worked carving station Prepared salads and desserts
  • Assisted Executive Chef in char boil, saut e' and pasta prep.
  • Worked the grill, fry and saut station on a rotating basis.
  • Assist saut and short order stations as needed.
  • Trained in grill chef and saut .
  • Prepare Signigure Salads, Appetizers, Desserts Prep, Cross-Training Saute, Proper Food Handling And Food safty knowledge Inventory
  • Served banquets, weddings ect., worked like and interactive saut and breakfast stations.

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12. Fry Station

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high Demand
Here's how Fry Station is used in Pantry Chef jobs:
  • Prepare and plate salads, pizzas, and desserts, prep veggies, running fry station, and garnish.
  • Help with fry station when needed.
  • Prepared salads on occasion to help serversHelped with fry station , grill.
  • Prepared a la carte menu items Worked fry station - prep and service

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13. Safety Procedures

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Here's how Safety Procedures is used in Pantry Chef jobs:
  • Follow all safety procedures for operating and cleaning all machinery at all times.

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14. Knife

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Here's how Knife is used in Pantry Chef jobs:
  • Refined proper use of a chef knife as well as other culinary tools.
  • Exhibited proficient knife skills in the preparation of produce items and garnishes.
  • Acquired good knife skills and a clean work environment.
  • knife skills, time management, responsibility
  • Knife Skills, prep, cleaning, sandwich making, salad making, baking, ALL AROUND KITCHEN SKILLS
  • Knife skills.Computer skills, making menus .Deli slicer.

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15. High Volume

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Here's how High Volume is used in Pantry Chef jobs:
  • Adapted to high volume kitchen operations and maintained flexible availability.
  • Prepared meals in a high volume kitchen, with exceptional quality, emphasizing details, precision and presentation.
  • Prepared station for high volume hours including stocking and preparing station for next shift.
  • Prepared salads, first courses, & desserts for a high volume concept restaurant.
  • Supervised high volume, team-oriented section for patrons 300 to 1000 a day.
  • Involved in a large amount of high volume catering and wine tastings.
  • Prepared fresh quality American Fusion entrees for guests in high volume environment.
  • Prepared daily ingredients and meals in a high volume restaurant.
  • Expedited during high volume hours.

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16. Cuisine

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average Demand
Here's how Cuisine is used in Pantry Chef jobs:
  • Obtained a higher level of food and cook time knowledge in a fine dining cuisine restaurant.
  • Assisted Chef de Cuisine in the production and presentation of 50+ wine and dinner party.
  • Coordinated with Chefs de Cuisine and sous chefs and performed tasks collaboratively with them.
  • Performed countless hours of food and cook time knowledge in a fine dining cuisine.
  • Prepared authentic Italian cuisine, handcrafted breads, and desserts from scratch.

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17. Special Events

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Here's how Special Events is used in Pantry Chef jobs:
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
  • Assisted in banquet prep and production for weddings, meetings and special events throughout the summer and dinner theater.
  • Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.
  • Arranged in a creative and visually appealing style for special events such as weddings or fundraisers.
  • Prepare all desserts from scratch for a weekly seasonal menu and for special events.
  • Prepared for special events and cooking, including parings for wine tastings.
  • Prepared plates for special events in a hygienic and timely manner.
  • Assisted in organizing buffets and food stations for special events.
  • Prepared buffets for special events and brunches.
  • Prepared foods to be served to club members Catered for weddings and special events for 200 - 500 patrons.
  • Prepared items for special events while .servicing total pantry needs.
  • set up cooking station for special events.

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18. Brunch

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Here's how Brunch is used in Pantry Chef jobs:
  • Assist with setup and break down of equipment for parties, meetings and brunch.
  • Worked manned omelet and brunch stations in dining room.
  • Prepped and prepared foods for Sunday Brunch every Sunday.
  • Cooked brunch, lunch, and dinner with fresh
  • Carved various meats for Sunday brunch every week.
  • Brunch buffet set up, maintain, and close down.
  • Prepare cold items such as salads, bread and pastry trays, sandwiches Carve meat for Sunday Brunch
  • Prepare sandwiches, salads, and desserts to order Brunch Chef for Sunday Brunch

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19. Line Cooks

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Here's how Line Cooks is used in Pantry Chef jobs:
  • Prepare fresh appetizers as order handle salads and signature dessert with clean presentation help out line cooks with expediting good orders
  • Help prepare food for the line cooks, prepare food for the patrons.
  • Prepped food for line cooks as well as making sandwiches and Panini's, prepped for other shifts as well.
  • Assist chef, and other line cooks in preparing foods Training new staff Maintaining a high level of organization.
  • Prepared salads Plated desserts Prepped vegetables and other ingredients for line cooks

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20. Health Code Standards

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21. High Quality

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Here's how High Quality is used in Pantry Chef jobs:
  • Maintained high quality standards by inspecting food products for quality when working on prep list and service line.
  • Followed specific Ruby Tuesdays recipes to prepare high quality, consistent meals Adhered to strict sanitization and food safety protocol

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22. Cold Station

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Here's how Cold Station is used in Pantry Chef jobs:
  • Ensured that the cold station and walk in cooler is cleaned and organized at the end of the night.
  • Presided over the ordering and stocking of food for the cold station.

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23. Quality Standards

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Here's how Quality Standards is used in Pantry Chef jobs:
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Adhered to kitchen sanitation and food quality standards at all times.
  • Prepared food in a timely manner while maintaining quality standards.
  • Execute Daily Menu Maintain Quality Standards Maintain Safety and Sanitation Standards Prepare and Serve Food for daily service

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24. Cold Line

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Here's how Cold Line is used in Pantry Chef jobs:
  • Serve on cold line and prepare cold appetizers, salad trays, sauces and dips for weddings and banquets.
  • Prepared all cold line food for The Mission Inn Restaurant, as well as Duane's Steakhouse.
  • Prepare salads, appetizers, and desserts on a cold line to serve

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25. Food Cost

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Here's how Food Cost is used in Pantry Chef jobs:
  • Introduced new ways to improve costing which led to changes in restaurant operating procedure and an increase in food cost.
  • Revitalized rooftop garden, saving $50 a week on food cost and improving freshness.
  • Manage kitchen and staff in absence of chef, Help control food cost/waste.
  • Contributed to food cost by utilizing left-over products from various kitchen stations.
  • Cut/decreased food costs waste in pantry by 15 percent.
  • Assist with ordering and controlling food costs.
  • Use of food cost control methods.
  • created specials, controlled food costs, sales tracking and inventory.

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26. Prep Station

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Here's how Prep Station is used in Pantry Chef jobs:
  • Set up and prep station for service in a sanitary and timely manner.
  • Managed the deli department and prep station for daily service.
  • included prep station, making salads and desserts

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27. Kitchen Areas

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Here's how Kitchen Areas is used in Pantry Chef jobs:
  • Clean up of kitchen areas to health Department standards.

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28. Portion Control

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Here's how Portion Control is used in Pantry Chef jobs:
  • Plan weekly menu specials, quality and portion control, labor control, schedule planning, Inventory and purchasing product.
  • Line cooks responsibilities included food and portion control, ensuring the proper amount of foods were cooked during peak traffic.
  • Follow recipes, portion control, and presentation specification as set by professional staff.
  • Checked portion control, weights and counts prior to cooking.

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29. Large Parties

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Here's how Large Parties is used in Pantry Chef jobs:
  • Prepared and plated for large parties over 150 guests.
  • Started in the kitchen as pantry chef Preparing food trays for large parties and tournaments.
  • Stock salad bar, prep for large parties.

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31. Storage Areas

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low Demand
Here's how Storage Areas is used in Pantry Chef jobs:
  • Aided with the cleaning, hygiene, and organization of kitchen, barge in coolers, and all storage areas.
  • Take and record temperature of food and food storage areas, such as refrigerators and freezers.
  • Maintained coolers and storage areas for cleanliness, quantity and quality of food products.
  • Place clean dishes, utensils, and cooking equipment in storage areas.
  • Store food in designated containers and storage areas to prevent spoilage.

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32. Prep Food

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Here's how Prep Food is used in Pantry Chef jobs:
  • Make and prep food and also in charge on putting in onto trays so the food goes to the correct table
  • Job Responsibilities Prep Food, Clean Area and Cook Food

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33. Hot Line

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Here's how Hot Line is used in Pantry Chef jobs:
  • Prepped the ingredients for the dishes I would make and helped prep ingredients for the hot line.
  • Supported hot line chefs as needed.
  • Aided the hot line when necessary.

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34. Staff Members

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Here's how Staff Members is used in Pantry Chef jobs:
  • Communicate effectively with staff members, management and customers to ensure the highest quality customer experience !
  • Assist staff members with various other kitchen duties as needed.

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35. Clean Bathrooms

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Here's how Clean Bathrooms is used in Pantry Chef jobs:
  • Keep a clean and sanitary work station and clean bathrooms daily.

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36. Haccp

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Here's how Haccp is used in Pantry Chef jobs:
  • Maintained HACCP sanitation standards, recognized trouble areas, and responded accordingly
  • Prepared all of my service wars and area and made sure that I followed HACCP guidelines.
  • Maintained all HACCP sanitation guidelines on a daily basis.
  • Followed all sanitary and HACCP procedures during production.

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37. Fifo

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Here's how Fifo is used in Pantry Chef jobs:
  • Stored all items properly, rotating to ensure adherents to FIFO rule.
  • Use FIFO method of product freshness and storage.

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38. Oversaw

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39. Personal Judgment

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Here's how Personal Judgment is used in Pantry Chef jobs:
  • 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 and experience.

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40. Mix Ingredients

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Here's how Mix Ingredients is used in Pantry Chef jobs:
  • Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.

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42. Cold Side

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Here's how Cold Side is used in Pantry Chef jobs:
  • Experience on cold side of the kitchen.

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43. Positive Attitude

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Here's how Positive Attitude is used in Pantry Chef jobs:
  • Maintained an energetic and positive attitude while dealing with co-workers.
  • Started as the dishwasher and through positive attitude and hard work, promoted to warehouse and pantry chef.
  • Improved working condition by encouraging positive attitude Enforced the use of sanitary practices.
  • Completed duties in a timely manner while keeping a positive attitude.

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44. High Standards

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Here's how High Standards is used in Pantry Chef jobs:
  • Maintain high standards of quality and appearance for all food prepared and served.
  • Maintain high standards of safety and quality.
  • Maintained high standards of cleanliness and sanitation.

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45. Walk-In Refrigerator

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Here's how Walk-In Refrigerator is used in Pantry Chef jobs:
  • Cleaned, organized, and maintained walk-in refrigerator, coolers and dry storage.
  • Organized the walk-in refrigerator according to HACCP..

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46. Lunch Service

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Here's how Lunch Service is used in Pantry Chef jobs:
  • Prepared a variety of vegetables, proteins and dressings for lunch service.
  • Completed recipes for preparation duties while attending lunch service.
  • Execute weekend brunch menu, and daily lunch service.

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47. FOH

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Here's how FOH is used in Pantry Chef jobs:
  • Fostered open communication with kitchen and FOH staff.
  • Key Employee/ FOH Support/ Pantry Chef.

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48. Dry Goods

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49. Recipe Development

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50. Safe Environment

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Here's how Safe Environment is used in Pantry Chef jobs:
  • Cleaned kitchen every night and made sure all food was put away in a safe environment.
  • Establish working in a fast paced, clean, safe environment

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20 Most Common Skills For A Pantry Chef

Salad Dressings

28.3%

Food Preparation

20.6%

Kitchen Equipment

13.1%

Cold Appetizers

9.9%

Cold Soups

5.4%

Cold Food Items

4.5%

Customer Service

2.8%

Dishwasher

1.8%

Pantry Station

1.8%

Dinner Service

1.6%

Saut

1.5%

Fry Station

1.2%

Safety Procedures

1.2%

Knife

1.2%

High Volume

1.1%

Cuisine

1.0%

Special Events

0.9%

Brunch

0.8%

Line Cooks

0.7%

Health Code Standards

0.7%
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Typical Skill-Sets Required For A Pantry Chef

Rank Skill
1 Salad Dressings 25.4%
2 Food Preparation 18.6%
3 Kitchen Equipment 11.8%
4 Cold Appetizers 8.9%
5 Cold Soups 4.9%
6 Cold Food Items 4.0%
7 Customer Service 2.5%
8 Dishwasher 1.6%
9 Pantry Station 1.6%
10 Dinner Service 1.4%
11 Saut 1.3%
12 Fry Station 1.1%
13 Safety Procedures 1.1%
14 Knife 1.1%
15 High Volume 1.0%
16 Cuisine 0.9%
17 Special Events 0.8%
18 Brunch 0.7%
19 Line Cooks 0.7%
20 Health Code Standards 0.6%
21 High Quality 0.6%
22 Cold Station 0.5%
23 Quality Standards 0.5%
24 Cold Line 0.5%
25 Food Cost 0.5%
26 Prep Station 0.4%
27 Kitchen Areas 0.4%
28 Portion Control 0.4%
29 Large Parties 0.3%
30 Menu Development 0.3%
31 Storage Areas 0.3%
32 Prep Food 0.3%
33 Hot Line 0.3%
34 Staff Members 0.3%
35 Clean Bathrooms 0.3%
36 Haccp 0.3%
37 Fifo 0.3%
38 Oversaw 0.3%
39 Personal Judgment 0.3%
40 Mix Ingredients 0.3%
41 Menu Items 0.3%
42 Cold Side 0.3%
43 Positive Attitude 0.3%
44 High Standards 0.3%
45 Walk-In Refrigerator 0.2%
46 Lunch Service 0.2%
47 FOH 0.2%
48 Dry Goods 0.2%
49 Recipe Development 0.2%
50 Safe Environment 0.2%
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5,457 Pantry Chef Jobs

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