Sourced out and ordered all food, created the recipes for a scratch made, high quality menu. Planned special menus for in-house special events and sushi classes. Developed and coordinated popular daily specials with personally sourced, local ingredients. Opened and ran the kitchen operations of a high volume, from scratch restaurant. Increased profitability by over 15% through inventory management, portion control, and better buying practices. Transformed small home-based business into a full time operation * Created an offering of high quality European style pastries. Ordered supplies to stock inventory appropriately and comply with enforce sanitation regulations and safety standards. Upon completion of culinary school, prep cooks can become junior chefs in the kitchen. Maintained and prepared daily meals and arranged menu planning. Estimated and maintained budgeted food cost on $7 million in food sales, labor costs, and all equipment purchases. Prepared and executed the service of high quality food items for large and small scale events. Followed all ServSafe preparation and sanitation protocol. Maintained highest standards of bakery product quality. Cooked banquet style meals for upwards of 80 clients that included vegan and gluten free options. Menu planning Purchased food, beverages, kitchen supplies and equipment. Don’t let a bad service get you down; pick yourself up, dust yourself off and keep going. Managed food service operations including Catering, College Cafeteria and Daycare meals. Monitored quality, consistency, preparation, and presentation of food; conduct daily audits, and sample menu items accordingly. Managed kitchen staff of eight, to provide consistent high quality meals, while ensuring cleanliness and safety. “Remember this isn’t a TV show” insured complete customer satisfaction in a high volume restaurant. Presented 30+ clients and staff members with daily meals (breakfast, lunch, dinner). Conducted weekly in-service production staff training on sanitation and safety and maintained hospital and state health requirements. Managed entire kitchen operation including daily specials. Developed menu items, recipes, and ran a 24% food cost and 12% labor. Ensured efficient operations that aligned with regulatory compliance for restaurant operations. Managed front/back of house restaurant operations. Coordinated supply ordering, rotating menus, catering and promotional sale items; while maintaining exceptional quality standards. Assisted in the expansion of regional restaurant operations for 3 locations in and around Indianapolis. Managed Catering and Banquet operations, and maintained food and labor costs at a minimum. Aided in ordering and food cost controls, monitored P&Ls. To participate in the identification of training needs of all staff within line of responsibility on both an individual and group basis, including work methods, safety at work, health, hygiene and quality. When you’re young, you will probably think you know it all, but as a voice of experience let me tell you that you don’t and never will. Conducted off-site cooking demonstrations to educate the community on the restaurant's cuisine. 6. Service is not for the faint hearted. A Head Chef is responsible for overseeing the rest of the kitchen staff and ensuring that every order is made perfectly. It’s very difficult to maintain outside relationships or build a family as a professional chef and that’s why a lot of head chefs are single and too tired to hang out after work. Maintained high quality standard in smaller kitchen with large volume. Assisted with food service items of stocking as required. Some chefs and head cooks train on the job, where they learn the same skills as in a formal education program. Established solid working relationships with vendors, negotiated best prices, and placed orders for food products and supplies. Developed and implemented menus for all food services, as well as cooked. Cooked vegetarian and vegan meals for 20 to 150 people daily, incorporating vegan, gluten free and ayurvedic options. Documenting Inventory. Led a team of talented line cooks through nightly dinner services, brunch services, and on/off site catering events. We asked a range of chefs from our network who are currently running kitchens to dish out their top tips for getting to the top. Ordered or requisition food or other supplies needed to ensure efficient operation. You will manage the daily operations of the kitchen, oversee the kitchen staff to ensure that the highest quality of cuisine is served to our guests, and ensure that all food and labor cost goals are met. Supervised food lines to ensure proper preparation & efficient operations. specials, soup offerings and menu planning. Take the stress out of weeknight meals with these family-pleasing, prep-ahead recipes. Cleaned food service area after night operations ended. Managed all areas of the kitchen and dining operations and ensure quality standards are being met. A Head Chef is similar to an Executive Chef, and it is unlikely that a Head Chef and an Executive Chef would be working within the same kitchen. Executive chefs, head cooks, and sous chefs who work in upscale restaurants often have many years of training and experience. Controlled inventory, catering, menus, and worked with clients directly to ensure special dietary needs were met. Grilled Meat for Main Entr es Cooked Retained kitchen, dish, and storage areas clean and organized. Maintained and inventory of food products imported/exported. This should be the main reason for you to become a chef. Expedited all meals leaving the kitchen during service, ensuring high quality. Whether you are applying to a restaurant, catering company or a hotel, your resume objective needs to reflect the experiences and skills you possess that make you well-adept at being the organization’s Head Chef. Each can be put together in somewhere between 4-10 minutes. Respect the food you work with and respect the people you work with. A chef can choose among diverse career paths, including personal chef, hotel chef, restaurant chef or private chef for a corporate client. May give input into developing the budget. Re-economized Prairie Seeds inventory management and product selection processes to save $4,300 in the first month of employment. Managed cooking staff, prepared food, and ordered food products. Presided over day-to-day operations, directing 30 FOH and BOH employees including providing training and evaluating performance. Ensured cleanliness and sanitation of all kitchen equipment. Monitored the inventory and organized storage areas to prepare the weekly food delivery. To take active part in the annual Training Days. Developed monthly rotation schedule through the creation of seasonal menu items and daily specials. It’s also about hiring and training staff, guiding and inspiring people and being involved in public relations. If it tastes bad, start over. Managed six staff members and playing a major role improving restaurant and banquet menus while lowering food costs. Managed 15 employees in a High Volume, upscale casual style restaurant. Prepared three nutritious meals and a snack every day for preschool children Standardized recipes to ensure consistent food preparation results. Managed and trained staff and co-ordinate daily operations of restaurant Managed daily operations, managed stage, created menus, While it’s important to dedicate time to studying your surroundings and keeping up with cooking trends and seasonality, try to avoid putting too much of your efforts and time into monitoring your competition. Talented and experienced head chef trained and studied in preparing and supervising the preparation of foods of all types. Hired, trained, and scheduled all staff members. Created and explored new cuisines, developed recipes and menus. Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings. Created three seasonal menus (appetizers, entrees and desserts) and all daily specials and soups. Contributed to the integration of a POS system, programming, and staff training. Sense of taste and smell. Prepared specialty desserts such as cakes, Cr me br l e and gluten free items. Ordered all products for the entire operation; assuring that quality standards and food cost budgets remain within target levels. Developed new recipes to build company portfolio. What They Do: Chefs and head cooks oversee the daily food preparation at restaurants and other places where food is served.. Work Environment: Chefs and head cooks work in restaurants, private households, and other establishments where food is served.They often work early mornings, late evenings, weekends, and holidays. Prepared and managed Milwaukee Baseball League contract for food services. Demonstrated all kitchen sanitation practices, ensure a fresh quality product. Working as a Head Chef. We are currently recruiting for a Head Chef in a City Centre Branded restaurant. Monitored kitchen equipment for maintenance and sanitation. Always remember that, as a chef, you’re as good as your last meal. Maintained constant touch with other kitchen staff members to keep updated with latest developments taking place in cooking and related equipment. That’s the reason I still love being a chef after 20 years. 4. Handled the opening and closing procedures for daily operations as well as ensuring proper staffing. 59 Tell me what was your greatest accomplishment as as Head Chef? Started as a Sous Chef and was promoted to Head Chef. Managed and instructed kitchen personnel. Increased revenue over a period of four years by 12% by introducing locally grown farm to table menu items. Scheduled wait staff and line cooks, ordered groceries and supplies, prepared food. The kitchen is a like a military field, so you need to be disciplined and highly organised in every Created Daily specials to accommodate adventurous and different flavor profiles. Coordinated the use of food service department facilities and/or equipment by staff or outside groups. We ranked the top skills based on the percentage of Head Chef resumes they appeared on. Generated inventory report and ordered menu items. Promoted to head chef, after an introductory 7 month span with the company as Head Sous Chef. Participated in sous chef training and development. You must learn all the dynamics of the industry and maintain nerves of steel. Managed menu items by inventing solid permanent items which were orientated toward family and pub style choices. Becoming a head chef doesn’t happen overnight and you cannot rush it. Head Chef Duties and Responsibilities. Delivered items to small caf 's, restaurants, and private parties. Prepared meals daily, food ordering, Monthly Menu planning, complies with the nutrition guidelines of the daycare facility. serving staff. Served as Sous-Chef during the summer of 2007 with shared responsibility for developing Directed the staff with daily specials, training and development to increase productivity with maintaining a high quality product. Supervised and trained two kitchen staff members. Maintained kitchen sanitation by following ServSafe guidelines. Ordering It’s vital to keep creating new flavours and dishes while staying true to the character and identity of your cuisine of choice. Supervised cooks though daily operations. Chefs and head cooks often work long shifts and sometimes spend entire evenings on their feet, overseeing the preparation and serving of meals. Maintained kitchen safety and sanitation per Company and HACCP requirements. Ordered all food for the restaurants daily operations. Created new daily specials and incorporated low-fat & non-fat dishes to the daily menu for health conscience customers. Developed standardized recipes, menus, maintained our reputation as a High Quality, from Scratch food service provider. Executed all areas of pastry production in high volume restaurants. prepared all meals for customers * catered private events * ensured proper sanitation practices of restaurant through Safe Serve Certification. Created & Updated menus and daily specials to meet new trends, using local products when possible. Prepared hotline for both lunch and dinner service. Head chefs also ensure any specific customer requests for food preparation (i.e. Chefs are responsible for directing the cooking staff and for making numerous decisions related to everything from food production to administrative issues. Some train in mentorship programs, where they work under the direction of an experienced chef. Directed all kitchen operations including food preparation and inventory maintenance. Determined production schedules and staff requirements necessary to ensure timely delivery of services. Directed all kitchen and operational functions, including menu design, implementation and execution as well as creation of daily specials. Supervised a staff of 25 in a high volume seasonal resort serving breakfast, lunch, and dinner. Assigned work to all kitchen personnel and supervised their kitchen activities. Food cost, inventory and ordering. Ensured wastage is minimized by careful supervision of food preparation methods. Performed payroll calculations on a regular basis. Provides input to strategic decisions that affect the functional area of responsibility. Maintained a clean and safe working environment for all fellow staff members. Handled all menu planning and product ordering. As long as I understand the flavors and can pick up on the when I taste, then I will always be useful. Their duties revolve around assisting the head chef in preparing food by chopping and washing vegetables and meats and arranging salads, breads, sauces and dressings. Established awareness of menu planning, portion control, Maintained highest standards of Culinary product quality. Managed dining room,, menu planning, training, and hiring of new employees. Directed food service production for up to 50 program participants and staff. Learn as much as you can from them, no matter how hard it may seem at the time. Maintained kitchen equipment and created food preparation reports. Hired and trained BOH staff for successful service. Job Outlook Hired and supervised all kitchen staff members. started working as a sous chef for three years at paper moon, a restaurant of 260 capacity set. Evaluated and solved procedural problems to ensure safe and efficient operations. Maintained food cost while ensuring high quality standards. Responsible for training, weekly schedule and sanitation practices. Sometimes a head chef needs a full kitchen staff to help the kitchen run smoothly. 22. Promoted to Head Chef after one year supervising six staff members, responsible for hiring and training. Developed, created a cost for, and implemented new menu items as well as food specials. Maintained impeccable hygiene and safety standards. Managed inventory, ordering and food and labor costs directly under the owner. Developed and maintained all procedures and standards for exemplary health and sanitation records, and effective inventory management and ordering. Ensured that all staff were consistently trained to effect good portion control and pleasing presentation of dishes. Determined how food should be presented and created decorative food displays. Great chefs work long hours perfecting their craft, whether it’s actual cooking, reading or checking out new restaurants. “Be respectful” Be bold, but know your limitations and don’t bite off more than you can chew. Maintaining records such as attendance and payroll. Directed the development of new menu items based on guest trends, preferences, and seasonal considerations. Worked to set par levels and produce a high quality consistent product by ensuring that recipes were followed. Instituted daily product inventory to maximize utilization and minimize waste. Monitored the acceptance of menu items by children in the program and made recommendation for menu changes. Coordinated simultaneous events in various locations on a regular basis. Coordinated large parties and banquets for up to 300; ordered all food products and supplies. Maintained all Labor and Food Cost of the BOH within bonusable standards. Handled all menu development for upscale menu with wine influenced cuisine. Planned and prepared menus for all meals, daily specials & catering. Trained staff on line as well as dishwashing and pulled BOH meetings to keep staff updated with operations and kitchen rules/duties. Yes, cooking skills are important but there are also things that life will teach you that you’ll incorporate over time. No matter how hard it gets, never give up. Ensured refrigerated and dry storage areas were kept neat, clean, organized and accessible. Created recipes, designed food and beverage menus, ordering and inventory management of all products. Improved financial efficiency of operations by addressing issues of cost control, marketing, and demand. Maintained work according to required sanitation standards and restaurant policies. Cleaned and sanitized kitchen and works areas, ensuring compliance with ServSafe procedures and health regulations. Maintained high quality service and Health Dept scores. Complied with all portion sizes, quality standards, department rules, policies, and procedures. Created and executed an upscale chef-inspired menu, based on available daily inventory The Head Chef typically manages through subordinate managers and professionals in larger groups of moderate complexity. Head Chef responsibilities include: Controlling and directing the food preparation process and any other relative activities. “Be curious” You can do this by listening to the direction of your current head chef or kitchen manager and keep on top of things, without having to be told. Designed and Implemented the HACCP program, inventory and cost controls. The most important element of your career as a chef is to generously share your abundant love for food with your customers, guests and colleagues, and give them the opportunity to explore new cuisines, flavours and experiences. Started as a line cook and worked my way to Sous Chef the following year and advanced to Head Chef. And above all, be a good observer, have an open mind and ask question and never be afraid to say ‘show me’. Organized kitchen equipment, and staff responsibilities. With the highest ever rate of new restaurant openings (179!) In charge of creating new dishes with on farm ingredients, Supervised crew members and all catering functions* Created menu plans weekly* Responsible for purchasing and verifying orders* ServSafe Certification. Performed and delegated daily, weekly, and monthly cleaning/sanitation of all food production and storage areas. Assisted in opening new cafes at Google with planning, organizing and staff training. Planned end to end kitchen aspects for four new restaurants, including; staffing, menu planning and kitchen design. 8 tips to look after yourself, Head chef? Provided employee training in cooking methods, presentation techniques, portion control, safety and sanitation. * Planned, prepared, and served healthy vegetarian meals. Trained staff to prepare the traditional Japanese cuisine. A head chef is responsible for the following: Controlling all food preparation processes in the kitchen. We never seem to stop looking, learning and observing. Supervised, coordinated and directed all culinary activities within the food service department. Helped maintain and control food and labor costs. Served as corporate instructor by providing the necessary training and instructions of all food service preparation. Assisted in menu planning, daily specials, ordering, and managing all kitchen operations. Through experimentation we’re able to have fun as well as learn which elements work best together. Trained staff in safe quality food handling standards. |  Blog Home. Performed managerial duties such as menu management, cost control, recipe development, ordering, labor administration, and inventory. How does it help you as a Head Chef? Managed both front and back of the house staff for lunch and dinner service. Baked rigatoni is the ultimate comfort food make-ahead meal. Analyzed recipes to assign prices to menu items, based on food, labor, and overhead costs. Attended business meetings and collaborated with other personnel for menu planning, and serving arrangements. For example, one assistant may be needed for desserts, another for pastas, and a third for side items. Being a chef is really hard work and if you don’t have true passion for the art of cooking, you’ll not make it. Chef De Partie: This role is sometimes referred to as ‘line chef’ and involves overseeing a section of the kitchen such as fish, pastry or sauces. Head chefs oversee restaurants’ staff, food and budgets. 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