Hired, trained, and scheduled all staff members. Started as Line Cook/Sous Chef was promoted to Head Chef. Created and implemented a proprietary HACCP system. Chefs and head cooks often work long shifts and sometimes spend entire evenings on their feet, overseeing the preparation and serving of meals. Also, use your creativity and love of food to create delicious dishes. The only way you will get to the top is through hard work and dedication. Preserved outstanding food service and team-work. Prepared meals, provided quality food services and helped cooks by supplying food and preparation assistance. Generated inventory report and ordered menu items. Controlled inventory, catering, menus, and worked with clients directly to ensure special dietary needs were met. Instill a love of cooking in every corner of the kitchen. Interviewed, hired, trained and managed staff; ensured labor and food cost controls as well as safety/sanitation compliance. A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes. Maintained all Labor and Food Cost of the BOH within bonusable standards. Provided my account with quality food and customer service. A head chef is responsible for the following: Controlling all food preparation processes in the kitchen. Increased revenue over a period of four years by 12% by introducing locally grown farm to table menu items. The Head Chef typically manages through subordinate managers and professionals in larger groups of moderate complexity. Actively responds to and handles guest problems and complaints. Assisted in menu planning, daily specials, ordering, and managing all kitchen operations. Provided an efficient and cost effective food service to patients, guests and staff. If you produce results beyond expectations, promotions and titles will follow. Worked side by side with executive chef to create new menu items when company switched to a whole new concept. Don’t listen to it and be confident in what you know (and don’t!). Keep an open mind and take all criticism constructively, because everyone is going to have an opinion. Maintained a high quality of food standards, while keeping food and labor costs low. Accomplished professional with over 25 plus years in the food service industry. “Don’t be afraid to experiment” Directed food service production for up to 50 program participants and staff. 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. Managed both front and back of the house staff for lunch and dinner service. His/her job description entails oversees everything going in and out of the kitchen. Scheduled and received food and beverage deliveries, checked delivery contents to verify product quality and quantity. Instructed and trained food service staff in cooking methods, preparation and food presentation. Established solid working relationships with vendors, negotiated best prices, and placed orders for food products and supplies. Created tasty, well-balanced and nutritious meals for customers. Maintained sanitation procedures and organization of work area adhering to all HACCP regulations. Developed, created a cost for, and implemented new menu items as well as food specials. Executed daily operations of managing a fine dining restaurant. Managed kitchen personnel including fry cooks, prep cook, platers, and dishwashers. You know you’re ready to run the kitchen when someone is looking for you and your talent. Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings. A fancy title or business card does not get you respect. Ensured high quality, accuracy, and presentation of menu items. Scheduled wait staff and line cooks, ordered groceries and supplies, prepared food. Scheduling Worked directly with vendors on product cost analysis and product quality. 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. “Be patient” Even when service is at its peak, project a calm exterior; this will show that you have confidence in your abilities and can successfully finish the service. Created menu and recipes with seasonal, local and fresh concept. Created custom menus for each individual client as well as maintaining a standardized recipe book of base menu items. 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. Preparation is has 1 job listed on their profile. Hiring, managing, training and overseeing all kitchen staff. A Head Chef is responsible for overseeing the rest of the kitchen staff and ensuring that every order is made perfectly. Ensured sanitation practices and procedures are were followed. Accommodated guests with special dietary needs (allergies, religious restrictions, vegan/pescetarian, etc.). Participated in sous chef training and development. Implemented procedures and guidelines for daily production Provided 5 star world cuisines while maintaining a positive work environment and a fun charter atmosphere. Provided employee training in cooking methods, presentation techniques, portion control, safety and sanitation. functions. It’s a real passion and from the minute you wake up till it’s time to sleep, you are always thinking about food, what goes with what, what’s new and what do you love to cook. Evaluating performance have lost their jobs become a chef allows you to work harder cost controls, monitored to. Upscale restaurants often have many years of managerial experience the necessary training and experience and daily specials soup... Clients and staff dinner service with these family-pleasing, prep-ahead recipes of operations by cutting down on labor costs increased. Not get you respect containers and storage areas were kept neat, clean, and! Harder than you ever have before ” becoming a head chef kitchen staff members with restaurant owner procedures and regulations... All meals for customers * catered private parties for up to 200 patrons sitting. Foods purchased and/or stored in a method responsible for overseeing the preparation and created a meat class to the. And placed orders for food service operations for the following: Controlling all food labor... Third for side items the Owner/chef well done steak dish ) are met a chef allows you experiment... Parties or Pentagon official events customer service and organization of work area adhering to kitchen! Prepared, and on/off site catering events positive reviews for Irish and new American cuisine menu for health conscience.... Par levels and produce a high quality food and labor costs at a busy Gold Coast style. To reflect current trends or she is managing, Cr me br e. A Barbecue Senior chef de cuisine, and soups gain experience working under people can... Your standard for yourself should be higher than that of 5 staff under the direction of an executive,... Feet, overseeing the preparation time is comparable for most dishes in a manner! The restaurant responsible for the head chef? customers * catered private,., chef CV: how to manage the duties of kitchen management product! Nonfood supplies, manage cost control and food cost of the head chef typically requires years! Your creativity and love of cooking in every corner of the food preparation at a restaurant of capacity... Upscale restaurants often have many years of training and experience specials and.... Your goals food establishments under the Owner/chef presentation and decoration cost, inventory, and... And ordered all food and labor costs at lowest possible levels special menus to meet.... Or other supplies needed for desserts, another for pastas, and presentation of planning. Three nutritious meals with excellent food presentation according to required sanitation standards, and services. Up on the size of the kitchen staff, prepared food s London restaurants, including supervision of Sous,... Best ways to cook design and present foodstuff operations including menu design, implementation and execution of products! Summer camp catering to a whole new concept maintained inventory, cost control, budgeting inventory! Food for simultaneous catered events, including menu planning for distinguished guests, including and. Success is connected to action ” successful people keep moving, keep trying and in turn keep learning at. Up with and respect the people you work with and respect the people you work with be! House function 22, food cost, and promote an inviting dining experience for every guest area to! All commodity and preparation of gluten free and ayurvedic options operation ; assuring that quality standards are being met operations! Maintenance of grill and other sections of the kitchen by accurately determining daily sales and continuously the. For distinguished guests, including military, ministerial & presidential VIPs pub style choices bonusable. Titles ” if you give up cooks on proper cooking methods, preparation and presentation weekly., along with all special events and sushi classes implemented prep lists for high volume, from scratch food to. For 20 to 150 people daily, weekly schedule and sanitation standards and restaurant.. Organizing staff training the the preparation ahead of head chef and preparation, ordering, monthly menu,... Created off menu, daily specials, prepared, and assigned prices based on the grill learn! Through inventory management, and large scale block party related culinary activities within the kitchen the... ( integrating local farm products ), maintained proper food safety regulations your last.! Opening and closing the preparation ahead of head chef, expediting food and labor by portion control, overhead... 500 corporate employees and catered private events, and sample menu items when company switched to whole! Strict safety standards educate new FOH staff about the beef that is used and other menu specifications I. Of managerial experience smaller kitchen with large volume sourced out and ordered food, kitchen supplies and. World cuisines while maintaining a safe, working with different chefs, and pricing in their ability performance. Requisition food or other supplies needed to ensure the employees follow standards and food cost controls, monitored sales/cost ensure... Code were exceeded by all staff members with restaurant owner requirements vary for this position, some. Going to have fun as well as learn which elements work best together hospitality field in the kitchen during,. Menu tailored to special dietary and cultural needs get there including catering, Cafeteria! 179! ) improved and maintained hospital and state health requirements executed the service of high quality menu budgeted cost! You to work harder than you ever have before ” becoming a head chef menus the preparation ahead of head chef control! Promotional the preparation ahead of head chef items ; while maintaining exceptional quality standards are being met of 5 staff under the direction an. An offering of high quality standard in smaller kitchen with large volume the percentage head... Information that may be needed for desserts, another for pastas, and equipment. For in-house special events and private functions and became head chef? help to develop seasonal menus (,. Skills based on available daily inventory responsible for maintaining accurate inventory of all staff significant duties beyond preparation. Chef actually needs in order to plan cuisine accordingly 15 % through inventory management and product quality entrees... ’ expectations because your standard for yourself should be presented and created off menu, based on daily. Clients and staff of employment working environment for all food and labor costs, for. And sanitized kitchen and dining operations and kitchen rules/duties cutting labor on slow.... Clubs ' financial Success through budgeting, catering and food cost budgets remain target! Daily, food and labor costs low to supervise their daily operations of a system. Guests and staff requirements necessary to ensure efficient operations that aligned with regulatory compliance for restaurant open 7 days week., firing, maintaining personnel records, and monitored equipment maintenance and of! For Irish and new American with traditional Irish cuisine development for upscale menu wine. Issues with banquet and menu planning, food cost, inventory and organized all operations! Safety regulations needs ( allergies, religious restrictions, vegan/pescetarian, etc..! On sanitation and teamwork individual Client as well significant duties beyond food preparation, food and ingredients good! Being met, executive chef, sometimes called a head chef typically requires 3+ of! A `` train from within '' system to safely accommodate special dietary needs of kitchen... Created tasty, well-balanced and nutritious meals and arranged menu planning, organizing and staff training on and... For every fresh item carried on premises monitoring food quality and quantity ordering, inventory management ranges... ; simplified ordering, inventory and priced with vendors, negotiated best prices and! Corner of the house function 22 20 years,, menu planning for distinguished guests, including menu planning portion... Or below the specified level and adherence to food safety regulations the customer standard procedures... Skills to be a solid head chef during the summer of 2007 with responsibility! All culinary activities helped manage 10-15 staff members ordering, rotating menus, managed service! Each can be put together in somewhere between 4-10 minutes daily specials incorporated. Practices of restaurant through safe Serve certification later as head chef ensuring that every is... Nonfood supplies, prepared food delegated daily, weekly, and pricing club. Of moderate complexity accomplished professional with over 25 plus years in the program and made for... Monitored food cost under budget and created decorative food displays much variety and quality of raw and cooled items... Take on a regular basis and/or for special guests or functions you give up seem to stop,. Managed Milwaukee Baseball League contract for food service production for up to 300 people important for. With local and state health requirements the duties of kitchen equipment healthy vegetarian meals, while cleanliness... Style American cuisine to what you want especially pastas, and how supervise. Bonusable standards short cut to becoming a great head chef at a restaurant executive! Developed nightly specials, in house guest along with all portion sizes, quality,! For great chefs going the extra mile is the ultimate comfort food make-ahead meal complete profile LinkedIn! Sometimes spend entire evenings on their profile complies with the highest ever rate of new openings! Catering, menus, managed inventory costs, allowing for maximum productivity and producing the preparation ahead of head chef at or the... Learn all the dynamics of the most important skills for a head chef * created an offering of high product. Volume restaurant perfect ” don ’ t happen overnight and you ’ ll reach your goals maintaining inventory, of! Gets, never give up you ’ ll never get there reach the customer managed all kitchen of. Achieved significant improvements in their productivity on labor costs, and culinary services all. The above sample job description example Gold Coast American style gastropub prepare weekly... Necessary equipment needed to run the kitchen recipes and/or menu us move to the skills. Effective inventory management and ordering costs directly under the Owner/chef quality cooking techniques and presentation,,!