Head Chef Resume Samples

A head chef or a head cook is a highly skilled professional cook who monitors the operations at the dining establishments. The head chef job tasks included in the Head Chef Resume are – overseeing work aspects of the kitchen, taking responsibility of the food preparation activities from conception to preparation, creating menu items, determining food inventory needs, estimating costs, hiring and training staff, cooking special menus for the day and delegating work tasks.

As the head chef is the first in command, the following qualifications are considered paramount for this role – kitchen management skills, the ability to divide and monitor workflow, outstanding supervisory and time management skills, a good understanding of related computer applications, credentials in health and safety training, and exquisite cooking skills. Most of the head chefs embrace a degree in Culinary science or hotel management.

Head Chef Resume example

Head Chef Resume

Objective : To obtain a Head Chef position that will enable me to use my strong organizational and customer service skills, training, and ability to work well with others.

Skills : Cooking, Order Management, Kitchen Safety, Sanitation

Description :

    1. Responsible for completing orders in a timely manner.
    2. Responsible for food preparation at the start and end of the day.
    3. Responsible for food management and inventory.
    4. Handled orders from customers over the phone and at the counter.
    5. Responsible for opening and closing store.
    6. Responsible for guaranteeing customer service.
    7. Responsible for all kitchen operations including food preparation, cooking, safety, and sanitation, and built from scratch food production-related processes.
Years of Experience
Experience
0-2 Years
Experience Level
Level
Entry Level
Education
Education
Bachelor Of Science


Head Chef Resume

Headline : Courteous and respectful Head Chef professional with 8+ years' extensive experience in menu development, food preparation and culinary staff management looking to advance my career. Exceptional food preparation and staff supervision skills and ability to strengthen kitchen operations while maximizing patrons base. Well versed in handling food inventory and ordering supplies.

Skills : Executive Chef, Kitchen Management.

Description :

    1. Managed day-to-day operations of the kitchen in an institutional environment.
    2. Ensured correct staffing levels are maintained based on business needs.
    3. Ensured all tasks and activities are delegated according to the urgency of the task and skill level of the staff.
    4. Ensured the highest standards of food preparation and storage are maintained.
    5. Ensured adherence to specific recipes and specific meal serving schedules.
    6. Planned and created unique menus for special events.
    7. Created and implemented a dietary menu specifically for Hospice Of Arizona.
Years of Experience
Experience
5-7 Years
Experience Level
Level
Consultant
Education
Education
Computer Science


Coordinating Head Chef Resume

Objective : Accomplished manager and Head chef Having 27yrs of experience in the food service industry, from small family to large corporate chain restaurants. My goal is to always to run a restaurant from front of house to kitchen as if it was my own.

Skills : Microsoft Office, Management, Windows OS, Windows OS.

Description :

    1. Collaborated with personnel and plan and develop recipes and menus.
    2. Supervised and coordinated activities of cooks and workers engaged in food preparation.
    3. Washed pots, pans, dishes, utensils, and other cooking equipment.
    4. Portioned, arranged, and garnished food, and serve food to waiter or patron.
    5. Inspected supplies, equipment, and work areas to ensure conformance to health standards.
    6. Trained and instruct cooks and workers in proper food preparation procedures.
    7. Washed, peeled, cut, and seed fruits and vegetables.
Years of Experience
Experience
2-5 Years
Experience Level
Level
Junior
Education
Education
Nutrition For The Foodservice Manager

Head Chef Resume

Objective : Head Chef with 18 years of experience cooking in short ododer to fine dinning and high volume environments. Prior works as sous chef line cook, prep cook, and chef. Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings.

Skills : Cooking, Managing Skills.

Description :

    1. Prepared food items consistently and in compliance with recipes, portioning, cooking, and waste control guidelines.
    2. Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating, and enforcing discipline when necessary.
    3. Developed menus, pricing, and special food offerings to increase revenue and customer satisfaction.
    4. Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
    5. Actively involved in cost control, sanitation, menu development, training, recruitment, private dining, and catering.
    6. Led shifts while personally preparing food items and executing requests based on required specifications.
    7. Planned lunch, dinner, and bar menus, as well as special menus for in-house special events and catering.
Years of Experience
Experience
2-5 Years
Experience Level
Level
Junior
Education
Education
Diploma

Head Chef Assistant Resume

Objective : To obtain a position where my business knowledge, kitchen knowledge, management training, work ethic, communication skills, creativity, organizational skill and time management skills can be utilized.

Skills : MS Office, Cooking Skills.

Description :

    1. Systematically tasted and smelled all prepared dishes, and observed color, texture, and garnishes.
    2. Implemented and supported company initiatives and programs.
    3. Effectively managed and assisted kitchen staff in producing food for banquets, catered events, and member dining areas.
    4. Consistently kept a clean and safe environment by adhering to all federal, state, and local sanitation and safety requirements.
    5. Followed proper food handling methods and maintained the correct temperature of all food products.
    6. Consistently produced exceptional menu items that regularly garnered diners' praise.
    7. Prepared healthy, enjoyable breakfasts and lunches for diners.
Years of Experience
Experience
2-5 Years
Experience Level
Level
Junior
Education
Education
Culinary Management

Head Chef/Food And Beverage Administrator Resume

Summary : Food serv ice profess ional w ith ten years in FOH and B OH operations. Demonstr ated team leader w ith exc ellent staff management skills. Restaurant /Gen eral Manag er w ith eight years in rest aur ant s and cat ering. Strong career progression in cas ual dining. Highly dedicated to career grow th. Dynamic and acc omplished cat ering and food serv ice profess ional w ith prior w ork in social and corpor ate markets.

Skills : Microsoft Office, Planning Skills.

Description :

    1. Trained workers in food preparation, and in service, sanitation, and safety procedures.
    2. Compiled and balanced cash receipts at the end of the day or shift.
    3. Performed various financial activities such as cash handling, deposit preparation, and payroll.
    4. Supervised and participated in kitchen and dining area cleaning activities.
    5. Estimated ingredients and supplies required to prepare a recipe.
    6. Resolved customer complaints regarding food service.
    7. Controlled inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
Years of Experience
Experience
7-10 Years
Experience Level
Level
Management
Education
Education
High School Diploma

Head Chef/Server Resume

Objective : Highly motivated, enthusiastic teacher and chef who loves children of all ages and love taking time out of my day to mentor teenagers and parents with the help of raising up their children to be the best they can be. Committed to helping students, adults and assisting teachers in every area needed using my experience, skills and being hands- on. As I advanced in my career and developed my love for people of all ages I became a culinary arts graduate who has studied the science of making delicious and healthy meals to serve all people.

Skills : Complete Menu Development Seasonal/Geographical Wine/Food Dinners - Casual to Haute Cuisine Labor Control / Inventory / Order Guide Creation Recipe Book Creation / SOP's.

Description :

    1. Oversaw the management of over $3m annual revenue in sales.
    2. Maintained seasonally rotating menus utilizing fresh local and sustainable products whenever possible.
    3. Garnered significant progress in stabilizing food cost and eliminating waste and other losses.
    4. Negotiated and implemented labor budgets and scheduling.
    5. Managed coordinated relationship with FOH to maintain consistency and high CSAT levels.
    6. Created and executed seasonally rotating menus utilizing fresh local product.
    7. Coordinated and participated in community events.
Years of Experience
Experience
2-5 Years
Experience Level
Level
Executive
Education
Education
Diploma

Head Chef/Kitchen Supervisor Resume

Objective : Mastering challenges and continuously growing in a diverse and global team. Contribute to the success and be part of the world's leading logistics company.

Skills : Line cook, Managing Skills.

Description :

    1. Skilled professional cook, overseer of operations of the dining facility Ensured work was in strict compliance with SOP regulation concerning standards including safety and regulation guidelines.
    2. Ensured the highest product quality in your account.
    3. Ensured the highest sanitation standards are met daily.
    4. Maintained high standards of training with staff.
    5. Maintained efficiency of the kitchen and production of consistent, quality food.
    6. Involved in the staffing of the kitchen, developing menu offerings, forecasting supply needs, and estimating costs.
    7. Responsible for safe handling of storeroom products and understand and follow specific, detailed directions and procedures.
Years of Experience
Experience
0-2 Years
Experience Level
Level
Entry Level
Education
Education
Business Administration

Head Chef/Manager Resume

Objective : Seeking a competitive and challenging environment where I can serve your organization and establish an enjoyable career for myself. I am seeking employment with a company where I can use my talents and skills to grow and expand the company.

Skills : Inventory Management, Customer Service.

Description :

    1. Checked the quality of raw or cooked food products to ensure that standards are met.
    2. Monitored sanitation practices to ensure that employees follow standards and regulations.
    3. Checked the quantity and quality of received products.
    4. Ordered or requisition food or other supplies needed to ensure efficient operation.
    5. Supervised or coordinated activities of cooks or workers engaged in food preparation.
    6. Inspected supplies, equipment, or work areas to ensure conformance to established standards.
    7. Instructed cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Years of Experience
Experience
2-5 Years
Experience Level
Level
Executive
Education
Education
Bachelor of Science

Head Chef/Owner Resume

Headline : Chef with over twenty five years of experience in menu planning, preparation and execution with ANSI National Restaurant Association ServSafe Certification. Proven team player and leader with demonstrated knowledge of a variety of cuisines and business practices with specialization in French and Asian cuisines.

Skills : Culinary arts, Managing Skills.

Description :

    1. Executed holiday parties, cooking for up to 100 plus girls all on my own.
    2. Worked very hard on creating a from-scratch bi-weekly menu and welcoming dining room experience for my girls.
    3. Controlled cost by utilizing donated items in various ways.
    4. Determined production schedules and staff requirements necessary to ensure timely delivery of services.
    5. Ensured that the shift ran in a smooth manner with a focus on "Quality" while attending to any unexpected problems or emergencies that arose.
    6. Used Received Restaurant Kitchen Managers License for the state of Arizona.
    7. Weighed, measured, and mixed ingredients, season, and cook food according to recipes or personal judgment.
Years of Experience
Experience
5-7 Years
Experience Level
Level
Executive
Education
Education
Associates Of Occupational Studies

Head Chef/Supervisor Resume

Headline : Establishing a connection with food and smallwares supliers, Disciplining and coaching staff who are under-performing in order to maintain a positive work environment.

Skills : Forklift, Picking/Packing, Cooking.

Description :

    1. Responsible for all food prep, cooking and presentation of lunch and dinner, twice a day for forty girls, five days a week.
    2. Supervised all kitchen employees and managed work schedules.
    3. Held close relations with all local vendors and responsible for the ordering and daily shopping for all produce and dry goods for the kitchen and dining facility.
    4. Maintained all safety standards for the kitchen and dining room.
    5. Controlled all inventory and created a clean and safe working environment for all employees and girls living in the house.
    6. Responsible for hiring and training of new employees.
    7. Prepared and cook foods of all types, either on a regular basis or for special guests or functions.
Years of Experience
Experience
5-7 Years
Experience Level
Level
Executive
Education
Education
Culinary Arts

Head Chef/Nutrition Specialist Resume

Summary : Service Industry Professional with over 20 years of managerial and hands-on restaurant experience. Proven track record of exceptional leadership and operational skills while demonstrating dedication, reliability, and outstanding work ethic.

Skills : MS Office, Instructing Skills.

Description :

    1. Checked the quality of raw or cooked food products to ensure that standards are met.
    2. Checked the quantity and quality of received products.
    3. Ordered or requisition food and other supplies needed to ensure efficient operation.
    4. Supervised and coordinated activities of cooks and workers engaged in food preparation.
    5. Determined how food should be presented and create decorative food displays.
    6. Instructed cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
    7. Estimated amounts and costs of required supplies, such as food and ingredients.
Years of Experience
Experience
10+ Years
Experience Level
Level
Senior
Education
Education
Diploma

Head Chef/Assistant Chef Resume

Objective : To establish a long-term career with a successful company while utilizing obtained skills, knowledge, and experiences. To maintain a management level position in an upscale restaurant environment utilizing a strong academic background in Industrial/Organizational Psychology, and gained fine dining experience in the food industry. To apply skills obtained during management positions to control the cost of labor, and maintain an exemplary food cost percentage, while executing a high-end menu.

Skills : Management, Excel, Word, Hospitality, Menu Development, P & L Competent, Food Cost Control, Labor Cost Control, Team Building.

Description :

    1. Responsible for planning and directing all food preparations.
    2. Supervised and encouraged growth in the kitchen staff.
    3. Managed and controlled COGS, and Labor Percentage.
    4. Hired a new team of staff, and maintaining staff schedules.
    5. Conceptualized, and executed for multiple large parties.
    6. Met with clients to plan large events (Weddings, reunions, and awards ceremonies).
    7. Prepared and executed new menus weekly.
Years of Experience
Experience
2-5 Years
Experience Level
Level
Executive
Education
Education
Diploma In Culinary Arts

Head Chef/Independent Chef Resume

Objective : Provide presentation and quality with freshest ingredients. Control food costs and maintain proper inventory control. Private dining or country clubs, menu restrictions, or cooking foods from a prepared menu. Ordering and outsourcing food products in a variety of locations or remote. Working with the front of the house to ensure the guest has an excellent experience.

Skills : Managing Skills, Organizational Skills.

Description :

    1. Prepared breakfast, lunch, and dinner for 200 veterans and staff.
    2. Full coursed meals including baked or homemade desserts.
    3. Organized kitchen to best prepare foods and keep dry goods, breads and ready to use items at eye level.
    4. Prepared vegetables and foods for vegetarians to the clients preference.
    5. Conscience of health challenge individuals.
    6. Used Baking biscuits, muffins, cakes.
    7. Made sauces and gravies from scratch Demonstrated ala carte cooking omelettes Operated a quick cooking method cooking items in a pizza oven.
Years of Experience
Experience
2-5 Years
Experience Level
Level
Executive
Education
Education
Culinary Arts

Head Chef Resume

Objective : To obtain a Head Chef position that will utilize my skills, abilities, and experience to contribute to the company's success, Scheduling and management of inventory Verified freshness of products upon delivery.Provided nutritious, safe, visually appealing, innovative, and properly prepared and flavored food.

Skills : Organizational Skills, Leadership, Microsoft Office, including Excel Spreadsheet development, Caterings, Banquets, and Events, Interpersonal and Managerial, Food safety, and HACCP.

Description :

    1. Monitored sanitation practices to ensure that employees follow standards and regulations.
    2. Checked the quality of raw or cooked food products to ensure that standards are met.
    3. Estimated amounts and costs of required supplies, such as food and ingredients.
    4. Instructed cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
    5. Supervised or coordinated activities of cooks or workers engaged in food preparation.
    6. Inspected supplies, equipment, or work areas to ensure conformance to established standards.
    7. Ordered or requisitioned food or other supplies needed to ensure efficient operation.
Years of Experience
Experience
2-5 Years
Experience Level
Level
Junior
Education
Education
Hospitality Management