Created a system to safely accommodate special dietary needs, religious needs, and food allergies. Prepared hotline for both lunch and dinner service. A head chef is responsible for the following: Controlling all food preparation processes in the kitchen. Controlled quality and portioning of all ingredients used in preparing the menu items on the line. Accomplished professional with over 25 plus years in the food service industry. Instituted various programs and procedures to increase efficiency, minimize waste, and promote an inviting dining experience. Worked diligently preparing and making all cuisines the day before and the day of. Conducted off-site cooking demonstrations to educate the community on the restaurant's cuisine. Don’t let a bad service get you down; pick yourself up, dust yourself off and keep going. Created and explored new cuisines, developed recipes and menus. Conducted inventory, monitored sales/cost to ensure efficient operations within budget limitations. Created soul food menus Maintained food cost while ensuring high quality standards. Respect the food you work with and respect the people you work with. Scheduled and received food and beverage deliveries, checked delivery contents to verify product quality and quantity. Created the restaurant menu that included Oriental cuisines that are now popular and in-demand in the island. Maintaining records such as attendance and payroll. Standardized recipes to ensure consistent food preparation results. “Give yourself time” Coordinated production and delivery of food for simultaneous catered events on a regular basis. By the time one becomes a head chef, they’ve lived years of their life working 15-hour shifts and missing most holidays. Head chefs usually start out as an assistant chefor even a prep/line cook. In large kitchens, the head chef … Maintained stock levels of all kitchen supplies Averaged 7000 high quality nutritious meals monthly. May give input into developing the budget. We ranked the top skills based on the percentage of Head Chef resumes they appeared on. Learn as much as you can from them, no matter how hard it may seem at the time. Retained kitchen, dish, and storage areas clean and organized. Educational requirements vary for this position, with some chefs having two-year community college or vocational degrees. A fancy title or business card does not get you respect. Each can be put together in somewhere between 4-10 minutes. Actively responds to and handles guest problems and complaints. Created Daily specials to accommodate adventurous and different flavor profiles. Started as Line Cook/Sous Chef was promoted to Head Chef. Created and developed a magnitude of delectable salads and entrees for a popular high volume restaurant with considerable clientele. Attended business meetings and collaborated with other personnel for menu planning, and serving arrangements. This will show to others that you’re capable of thinking under pressure, which is a very important aspect of becoming a leader. Executed daily operations of cooking and prepping food. Take the stress out of weeknight meals with these family-pleasing, prep-ahead recipes. 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. Coordinated menus and ordered food and kitchen supplies. | Blog Home. Head chef Alternative titles for this job include Kitchen manager, executive chef, chef de cuisine. “Always stay calm” Cooked and prepared dishes keeping with local and state safety standards. Prep cooks work for food establishments under the supervision of the head chef. Conducted comprehensive staff training that emphasized quality cooking techniques and presentation, sanitation and teamwork. Don’t listen to it and be confident in what you know (and don’t!). Managed six staff members and playing a major role improving restaurant and banquet menus while lowering food costs. Approved all inspections.Cooked for in house guest along with catering private parties. Established solid working relationships with vendors, negotiated best prices, and placed orders for food products and supplies. View Preparation is King’s profile on LinkedIn, the world's largest professional community. Full-TimeDetailed knowledge of how to manage the duties of kitchen staff, and how to supervise their daily operations. Broiled, grilled, fried and steamed food items to order for guests at a high volume pace. Reduced operating cost by 50%. Maintained sanitation procedures and organization of work area adhering to all HACCP regulations. Ensured refrigerated and dry storage areas were kept neat, clean, organized and accessible. Catered private parties offering buffet or per/plate service. Managed financial forecast, cost control, and profit & loss. Purchased food and supplies, manage cost control and inventory. When someone in my kitchen is nervous, it makes me nervous in their ability and performance. Designed daily specials menus and was on the forefront of recipe development. 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. Increased revenue over a period of four years by 12% by introducing locally grown farm to table menu items. And above all, be a good observer, have an open mind and ask question and never be afraid to say ‘show me’. Managed daily operationsof diningroom and banquet service in 2 dining areas. Ensured quality of raw and cooled food items on a regular basis. Regulated portion control, inventory and product rotation. 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. The head chef at a sushi restaurant must combine a thorough knowledge of Japanese cuisine with the ability to train and manage the kitchen staff, select the right ingredients, design a successful menu and present his … Provided employee training in cooking methods, presentation techniques, portion control, safety and sanitation. Be open-minded and keep on learning. Participated in food preparation and production. Managed inventory, ordering and food and labor costs directly under the owner. Designed menu items and daily specials emphasizing healthy and vegetarian cuisine. Led a team of talented line cooks through nightly dinner services, brunch services, and on/off site catering events. Specialized in Healthy Cuisine; Allergy Specific, Dietary Restrictive and Client Specific. Chefs and head cooks often work long shifts and sometimes spend entire evenings on their feet, overseeing the preparation and serving of meals. Prepped, included making everything from scratch before lunch and dinner service. Performed menu planning, prep work, and cooking as needed to meet demand. “Be patient” You need to earn it, and you can earn respect from the team by displaying your knowledge and giving them the respect they deserve. “Remember, everyone has bad days” Created innovative seasonal menus, as well as special menus to meet spa guests' dietary requirements. Evaluated and solved procedural problems to ensure safe and efficient operations. Ensured wastage is minimized by careful supervision of food preparation methods. Directed the development of new menu items based on guest trends, preferences, and seasonal considerations. Maintained standards of excellence in quality, productivity, and customer service while minimizing food and labor costs. Managed both front and back of the house staff for lunch and dinner service. Started as sous chef and became head chef when current one quit. Cooked breakfast for about 35 staff members and baked desserts for incoming Customers/ deckhand. Established awareness of menu planning, portion control, Generated inventory report and ordered menu items. The average salary for a Head Chef is $47,260. Handled all menu development for upscale menu with wine influenced cuisine. Approved dishes for clients with special dietary and cultural needs. Worked as Sous Chef and promoted to Head Chef in less than 6 mo. Ordered supplies to stock inventory appropriately and comply with enforce sanitation regulations and safety standards. Performed managerial duties such as menu management, cost control, recipe development, ordering, labor administration, and inventory. Prepared and managed Milwaukee Baseball League contract for food services. Managed food, delivery, presentation, and decorative food displays. What Are a Head Chef’s Duties? Try to look at the best kitchen in your neighbourhood first, and progressively aim to work for great chefs along with outstanding restaurants and hotels. Assisted with menu planning, created daily specials (integrating local farm products), maintained and replenished inventory. Service is not for the faint hearted. Promoted to head chef, after an introductory 7 month span with the company as Head Sous Chef. Chefs and head cooks often work long shifts and sometimes spend entire evenings on their feet, overseeing the preparation and serving of meals. Obtained ServSafe certification in compliance with state and county health department regulations and reporting. You can make the patties ahead; come dinnertime, just throw them on the grill. Created special menus catering to a unique southern mountain experiences featured in Southern living Magazine. Rotated food products to minimize waste and maximize company profitability. Helped Manage 10-15 staff members including floor chefs and banquet chefs. Stay focused. His/her job description entails oversees everything going in and out of the kitchen. Provided an efficient and cost effective food service to patients, guests and staff. aspect; from food preparation to delivery, your focus should be on your operation and food at all times. What Preparation and Education Is Required to Become a Chef?. For example, 23.3% of Head Chef resumes contained Kitchen Equipment as a skill. Maintained kitchen efficiency while producing consistent, high quality food. Preserved outstanding food service and team-work. Monitored quality, consistency, preparation, and presentation of food; conduct daily audits, and sample menu items accordingly. Every day your food is being analysed and judged, and you have to be consistent in your performance. Managed this high volume kitchen during the day shift. Also, use your creativity and love of food to create delicious dishes. Maintained inventory,portion control and food cost while ensuring food quality standards. With the highest ever rate of new restaurant openings (179!) Managed kitchen staff members for meal preparation, service and cleanup; Reduced labor costs by 9% in the kitchen by accurately determining daily sales. Performed all daily operations for entire kitchen. Managed dining room,, menu planning, training, and hiring of new employees. Experience comes with moving around, working with different chefs, and learning different repertoires. Preparation is has 1 job listed on their profile. Managed and trained staff and co-ordinate daily operations of restaurant 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. Provided banquet and menu planning, food and labor costs. Established menu and assure quality control and minimize waste. Developed nightly specials, and orchestrated special events and private parties. Maintained strict safety standards and organized all kitchen equipment to maximize productivity. Developed new recipes and researched and selected ingredients based on seasonal availability and quality. Maintained lowest food and labor costs throughout the company, managed inventory. Served as Sous-Chef during the summer of 2007 with shared responsibility for developing Ensured cleanliness and sanitation of all kitchen equipment. Established and enforced sanitation standards for restaurant. Prepared three nutritious meals and a snack every day for preschool children “Surround yourself with the top people in the industry” Becoming a personal chef Covid-19 has meant that a lot of chefs have lost their jobs. Performed inventory assessment on a regular basis. Talented and experienced head chef trained and studied in preparing and supervising the preparation of foods of all types. prepared all meals for customers * catered private events * ensured proper sanitation practices of restaurant through Safe Serve Certification. Complied with all portion sizes, quality standards, department rules, policies, and procedures. Sometimes a head chef needs a full kitchen staff to help the kitchen run smoothly. Mentored and developed several dishwashers to become line cooks. Created custom menus for each individual client as well as maintaining a standardized recipe book of base menu items. Managed operations including menu planning, purchasing, inventory control, Transformed small home-based business into a full time operation * Created an offering of high quality European style pastries. high quality, buffet style lunch and dinner for bifty. In no particular order, here are the best responses we received! Added several menu items and created off menu, daily specials. Expedited all meals leaving the kitchen during service, ensuring high quality. Planned monthly staff and production schedules, and monitored equipment maintenance and sanitation of kitchen facilities. Arranged kitchen cleanliness around ServSafe standards A great head chef should constantly evolve. Managed 3 cooks and 4 kitchen staff in preparation of entrees, specialty dishes, and desserts in high volume restaurant. Directed all aspects of food service operations for the fine arts summer camp catering to multiple occasions. “Be prepared to work harder than you ever have before” Trained numerous line cooks, Coordinated purchasing of kitchen supplies and equipment. You have to work extremely hard if you want to be a successful chef, and unlike cooking shows, things can get intense and no scenes will be cut. Improved financial efficiency of operations by addressing issues of cost control, marketing, and demand. Managed a High Volume seasonal Kitchen Produced 400-800 covers daily, Performed proper food prep regulations It does not matter if I am creating a dish, making one of dishes on the current menu or tasting something one of the line cooks made. Supervised, coordinated and directed all culinary activities within the food service department. Performed budgeting, pricing, inventory, cost analysis, and menu planning and writing. The term “head chef” is often used interchangeably with the term “executive chef” and in many cases it doesn’t matter but in other kitchens they are different. Communicated and instructed sanitation practices throughout the day. Personal Requirements. Implemented standard operating procedures for the deli, commissary and catering departments to maximize efficiency and minimize waste. 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. Chicken Nachos Loaded with pulled rotisserie […] Added new American/little plates cuisine at intimate North Jersey restaurant. meals, handeled special dietary needs of the campers. Prepared meats, seafood, and vegetables for line cooks. Purchased all food and nonfood supplies, Maintained the kitchen and storage areas. Supervised line cooks and kitchen staff to include hiring and firing, maintaining personnel records, and developing work schedules. Coordinated large parties and banquets for up to 300; ordered all food products and supplies. Presented 30+ clients and staff members with daily meals (breakfast, lunch, dinner). Managed staff and cooked at a high volume restaurant in Santa Barbara. Managed menu items by inventing solid permanent items which were orientated toward family and pub style choices. Cooked There is no easy road or short cut to becoming a great head chef. “Let people come to you” HEAD CHEF Job Description The Head Chef is responsible for ensuring that the standard and quality of the food production and the hygiene within the department is maintained at the highest level at all times. Don’t be afraid to experiment and get creative. Controlled inventory, catering, menus, and worked with clients directly to ensure special dietary needs were met. Organized, prepared and expedite menu items during high volume service while following proper food safety and sanitation standards. The main role of a head chef depends on the size of the establishment that he or she is managing. Reduced food cost by 5-10% while maintaining quality standards. Maintained high quality service and Health Dept scores. Maintained high sanitation practices and scores. Managed and instructed kitchen personnel. Increased usage of proper portion control procedures and reduced waste. 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