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Research chef skills for your resume and career

Updated January 8, 2025
3 min read
Below we've compiled a list of the most critical research chef skills. We ranked the top skills for research chefs based on the percentage of resumes they appeared on. For example, 23.2% of research chef resumes contained culinary as a skill. Continue reading to find out what skills a research chef needs to be successful in the workplace.

15 research chef skills for your resume and career

1. Culinary

Here's how research chefs use culinary:
  • Work closely with the Director of Culinary Development to support product development initiatives through the commercialization of recipes.
  • Collaborated with cross functional teams identifying and applying culinary trends analysis to concept development and business strategy.

2. Recipe Development

Here's how research chefs use recipe development:
  • Researched new trends in recipe development.
  • Demonstrated to live audience various cooking techniques and recipe development using seasonal ingredients.

3. Food Science

Here's how research chefs use food science:
  • Utilized food science training and nutritional education to execute product development processes within test kitchen.

4. Product Development

Product development is the complete procedure of creating a product from concept until release of the final product. Product development has many stages after which a product is released into the market. Identifying the need, creating the opportunity, conceptualizing a product, and providing a solution, all are different stages of product development.

Here's how research chefs use product development:
  • Managed product development process from bench top to manufacturing.
  • Worked with local and national accounts on private label product development in the areas of sauces and spreads.

5. Restaurant Operations

Restaurant operations are various activities that are carried out in a restaurant to run the business. In other words, a restaurant operation encompasses the entire restaurant operation plan and includes all aspects of the day-to-day management of a restaurant. These operations include all activities related to food preparation, customer service, cleaning procedures, purchasing of raw materials, accounting, reporting, as well as food inventory and general maintenance of the restaurant environment.

Here's how research chefs use restaurant operations:
  • Expanded restaurant operations to achieve chain status, with multiple commissaries and unified production.
  • Oversee all restaurant operations, locations serving over 100,000 guests per month.

6. Ideation Sessions

Here's how research chefs use ideation sessions:
  • Collaborated with other applications functions and marketing and sensory groups during ideation sessions.
  • Assess client needs and marketing strategies via ideation sessions with restaurant owners, including possible rebranding or re-establishment of restaurant procedures.

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7. Product Line

Product line is a collection of similar or related products that may be under a single brand manufactured by the same company. It may include different varieties of a specific product of a brand which comes in different categories. In other cases, the product line may differ in some characteristics despite being from the same manufacturer.

Here's how research chefs use product line:
  • Slashed costs across product lines by researching, developing, and implementing alternative and natural ingredients and resourcing new suppliers.
  • Designed product lines that were awarded national accounts and secured revenues for clients.

8. Food Quality

Here's how research chefs use food quality:
  • Implemented training standards and quality control test points to meet critical safety standards, food quality and production consistency.
  • Develop & Manage the food quality, training, and brand integrity 300+ employees.

9. Test Kitchen

Here's how research chefs use test kitchen:
  • Performed research and development projects in a test kitchen environment, and also translated those into scale-up operations.
  • Maintain the professional condition of the corporate Test Kitchen, keep ingredient inventory fresh and rotational.

10. Food Handling

Here's how research chefs use food handling:
  • Facilitated improvements in food handling and preparation within corporate kitchen -Monitored temperature and refrigeration controls according to NYC Board of Health guidelines
  • Performed food handling, preparation, and customer service duties for family-owned and family-friendly traditional fish and seafood restaurant.

11. Food Preparation

Here's how research chefs use food preparation:
  • Maintained compliance with health and sanitation regulations regarding food preparation and service.
  • Developed menus, recipes and food preparation for restaurants, food manufacturing facilities and personal accounts.

12. Sauces

Here's how research chefs use sauces:
  • Developed ready-to-eat and microwavable sandwiches, wraps, pastas, soups and sauces for national and local foodservice businesses.
  • Aided with the development of bench samples for sauces and dressings using industry standards.

13. HACCP

Here's how research chefs use haccp:
  • Identified multiple HACCP and USDA compliant facilities available for lease in locations that support a hub and spoke delivery model.
  • Created recipes, enforced HACCP & helped QA/QC.

14. Menu Development

Here's how research chefs use menu development:
  • Directed product purchasing, budget and menu development, sanitation management, training associates, scheduling, and ensuring customer satisfaction.
  • Provided Oversight of the general operations of five restaurants including Human Resources, Product/Menu Development and Financial Management.

15. Fine Dining

Here's how research chefs use fine dining:
  • Developed creative, diverse menus incorporating the cuisine commonly associated with independent, fine dining restaurants.
  • Worked under Michelin Star recipient Michael Ellis to open Mediterranean/Coastal California fine dining restaurant.
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List of research chef skills to add to your resume

Research chef skills

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

  • Culinary
  • Recipe Development
  • Food Science
  • Product Development
  • Restaurant Operations
  • Ideation Sessions
  • Product Line
  • Food Quality
  • Test Kitchen
  • Food Handling
  • Food Preparation
  • Sauces
  • HACCP
  • Menu Development
  • Fine Dining
  • USDA
  • FDA
  • Product Launches
  • Concept Development
  • GMP
  • Product Innovation
  • Food Products
  • Recipe Cards
  • RCA
  • Gluten Free
  • Food Trends
  • Kitchen Operations
  • Labor Costs
  • Plant Trials
  • HR
  • Sales Presentations

Updated January 8, 2025

Zippia Research Team
Zippia Team

Editorial Staff

The Zippia Research Team has spent countless hours reviewing resumes, job postings, and government data to determine what goes into getting a job in each phase of life. Professional writers and data scientists comprise the Zippia Research Team.

Updated January 8, 2025

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