Chef de Cuisine Resume Samples

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J Kuhn

Juliet

Kuhn

1284 Lesly Ville

New York

+1 (555) 967 2752

1284 Lesly Ville

New York

Phone

p +1 (555) 967 2752

Experience Experience

Detroit, MI

Chef de Cuisine

Detroit, MI

Hills-Johnson

Detroit, MI

Chef de Cuisine

Interacts with management of other departments within areas of responsibility and develops solid working relationships with them
Work in partnership with the Restaurant General Manager you will execute the smooth and flawless operation of the Restaurant
Works in conjunction with the executive chef and managers to manage food budgets
Works in conjunction with the executive chef to improve and standardize recipes, as well as to develop new recipes
Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence
Manages work procedures and expedites workflow

Dallas, TX

Chef de Cuisine Banquets

Dallas, TX

Armstrong Inc

Dallas, TX

Chef de Cuisine Banquets

Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant
Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
Maintains food preparation handling and correct storage standards
Recognizes superior quality products, presentations and flavor
Assists in developing daily and seasonal menu items for the restaurant
Follows proper handling and right temperature of all food products
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions

present

Phoenix, AZ

Senior Chef De Cuisine

Phoenix, AZ

Jerde-Stehr

present

Phoenix, AZ

Senior Chef De Cuisine

present

Making sure that every order is executed correctly and uniformly
Management Competencies
Maintain and enhance the food products through creative menu development and presentation
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
Checking quality control of deliveries
Performing cost analysis of every item order, man hours and creating a cost for customers
Promote a fun , professional, and disciplined work environment

Education Education

Bachelor’s Degree in Hospitality

Texas A&M University

Bachelor’s Degree in Hospitality

Skills Skills

Ability to maintain good, accurate records, as well as a basic skillset in using a computer
Demonstrated ability to harmoniously and professionally oversee and work with co-workers and supervisors
Good working knowledge of accepted safety and sanitation standards
Excellent interpersonal, listening and communication skills to include the ability to read, write, speak, and understand the English Language
Ability to grasp, lift, and/or carry, or otherwise move goods weighing up to 100 lbs. on a continuous schedule
Currently holds or has the ability to obtain a valid Clark County health card and working knowledge of all SNHD codes
Has excellent time management, organizational skills and attention to detail with emphasis on exceeding guests expectations
Able to read, write, speak and understand English and able to comprehend written and/or verbal instructions from management, guests and fellow Team Members
Knowledge of accepted sanitation standards and applicable health codes
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists

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Chef de Cuisine Resume Examples & Samples

Monitor production and service levels daily by interacting with guests and crew
Organize, coordinate and run line service each evening serving up to 1,400 guests; 2 dinner seatings per night
Organize, coordinate and run line service for breakfast, lunch and production in assigned area of responsibility
Oversee proper menu preparation for all allergy and special dietary needs; ensure training and preparation are in accordance with strict company guidelines
Meet or exceed Disney Cruise Line and VSP requirements in area of responsibility; prepare and lead culinary team through external inspections with United States Public Health
Interact with guests and Food & Beverage leadership to gauge overall guest dining experience; assist in handling and resolving guest recovery needs as necessary
Follow company recipe guidelines for assigned area of responsibility via recipe booklets, plate presentation and audits
Responsible for meeting food cost budgets and targets as set by the Food Manager onboard
Responsible for ordering stores for assigned area of responsibility by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily
Inventory control (par levels turn over and replenishment)
Facilitate staff meetings
Responsibilities include buffet, a la carte, production and/or line service
Provide leadership for all direct reports; Responsibilities include, but are not limited to
Managing personnel files
Conducting performance reviews, including discipline as needed
Ensuring Maritime Labor Convention (MLC) compliance
Monitoring STAR time keeping system and making necessary corrections
Onboard training, new hire and ongoing training
Crew development
Crew recognition and communication
Demonstrated career progression within the culinary field
Certified working Chef or equivalent degree in Culinary Arts
Proven working knowledge of food and beverage products, services, and equipment
Ability to calculate and control cost potentials/projections and understand the impact on overall budget
Ability to propose, write and implement high quality menus based on themed and seasonal availability
Ability to write and cost recipes and train the team to execute them at the highest standards
Ability to take ownership and lead culinary team within assigned area of responsibility
Demonstrated leadership and ability to successfully manage multi-functional and diverse areas
Able to work under pressure of tight timeframes, deadlines and dollar goals
Strong written and verbal communication skills
Good time management and organizational skills
Minimum four years recent experience in a leadership position within a 4 -5 star hotel or restaurant overseeing a high volume culinary operation
College degree in Culinary Arts, preferred
Bring approved work shoes
Disney Cruise Line is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination

Chef de Cuisine Resume Examples & Samples

Preparing dishes
Maintaining food hygiene and work safety
In charge for various kitchen location
Controlling food cost, quality and consistency
Planning and organizing kitchen activities in all kitchens under his/her care
Providing leadership & managing kitchen staff
Communicating with Restaurant Mangers
Providing training to the kitchen staff
High School or college degree
10 years’ experience in culinary
Fluent English and Mandarin
Needs to be fluent in HACCP and general food sanitation and safety
Must have extensive knowledge in leading and managing large culinary staff in a concept operation
Experience in high quality, 4 and 5 star hotel and / or restaurant operations
Must be creative, and to have an extensive knowledge about food product and techniques
Must have excellent organizations skills and be able to thrive in a rapidly changing environment
Must be a good leader and able to motivate his staff to highest performance and standard
Good communication and listening ability, to be able to work with entry level cast up to senior management
Must be passionate about food, product and people
Has to carry him/herself in a professional manner , high moral standards

Chef de Cuisine Resume Examples & Samples

Oversee Culinary Standards, Receiving Department, Shipping and Receiving Department
Culinary Training
Operational Readiness
Disney’s Culinary Apprentice Program Co-chair
Point of Contact for Allergy Friendly Menus
Minimum 8 years of culinary experience leading a culinary management team
Ability to educate and demonstrate fundamentals of cooking
Computer savvy, and process oriented
Demonstrate ability to work with and develop a diverse team
Demonstrate strong mentoring, influencing and partnership skills
Must possess excellent organizational, planning and time management skills
Proven excellent verbal and written communication skills
Ability to make decisions and manage multiple tasks
Communicates/shares best practices globally
Demonstrate high energy level with proven drive
Knowledge of industry trends and practical business applications
Demonstrated experience in creating, developing training standards
Ability to work in a team environment with a commitment to excellence
Established history of proven results that impact financials, guest experience and culinary team
Advanced Degree in Culinary Arts or formal apprenticeship program or equivalent

Chef de Cuisine Resume Examples & Samples

Oversees all aspects of the culinary function to include; a la cart, banquets, in-room dining, pastry, garde manger, and special events
Assists in overseeing the Stewarding/Dishwashing department and any contract kitchen labor
Assistsin financial management of the Resort through implementation of labor and COS controls on a daily basis
Rsponsible for managing daily payroll entries for all members of the culinary team
Asiststhe Executive Chef in coordinating staffing levels and food preparation daily to ensure the timing, productivity, nd flow of food service meets the demand
Graduate of accredited culinary program or ACF apprenticeship program or 3 years culinary supervisory experience in a hotel or resort setting

Chef de Cuisine Resume Examples & Samples

Provide leadership and technical oversight, development to the Culinary Team in fast- paced, high-volume, diverse environments
Holistic focus on the Guest experience with the keen ability to leverage innovative ideas and great stories as the foundation for successful experiences driving both Guest satisfaction and business/financial value
Create a safe and positive environment that encourages ownership and improved performance in a unionized environment
Quality Assurance process execution and Product Quality; partner with Product Strategy Team to implement standards/drive execution
Serve as the Critical interface/liaison to ensure full integration of global initiatives and local business drivers
Talent Succession Planning and Development for all salaried Culinarians
Minimum 8-10 years of culinary experience leading a culinary management team
In depth expertise in diverse areas of cuisine
Experience with an operation exceeding $8 mil in revenue
Proven ability to conduct a professional presentation
Ability to create new and higher quality service and product standards, as well as innovative flavor experiences
Ability to educate all culinary on seasonal and ethnic products, culinary styles and techniques
Ability to leverage resources to inspire and educate Cast members and Guests on trends, and special dietary needs with consideration for product, equipment and cost
Ability to understand, support and teach the role in show cuisine concept
Ability to inspire, provide direction and drive effectiveness for the Culinary Leadership Team
Ability to develop direct reports as individuals and as a team by providing a work environment in which they excel
Demonstrated computer skills (ability to use outlook, word and excel)
Demonstrated strong organizational and time management skills
Proven communication and partnering skills
Demonstrated ability to work with and develop a diverse team
Ability to educate and demonstrate fundamental and advanced cooking skill
Ability to ensure operational Compliance of WDP&R Standards, Loss Prevention Standards, and WDP&R Safety Standards
Proven ability to execute in high volume dining
Proven ability to manage in a union environment or can demonstrate a strong understanding of progressive discipline, labor practices etc
Industry awards and/or recognition
Bilingual skill

Chef de Cuisine Resume Examples & Samples

Position prefers a Bachelor's Degree or an Associate's Degree plus culinary and food service management experience. Culinary degree preferred
Knowledgeable of HACCP, food production systems and electronic purchasing desired
Candidates with institutional food service experience running high volume kitchens preferred

Chef de Cuisine Resume Examples & Samples

Checks appearance of service personnel for compliance with uniform requirements prior to assigning to work stations
Directs Line Service Workers in break-down and cleaning of various stations
Purchasing experience required

Chef de Cuisine Resume Examples & Samples

Ideal candidates will possess a degree or related culinary degree with 5+ years of industry & culinary management experience
The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role
Union experience is highly preferred but not required
Asian Cuisine knowledge & culinary experience is highly preferred

Chef de Cuisine Resume Examples & Samples

Manages the culinary team in the absence of the executive chef
Responsible for general knowledge of corporate environmental policies and procedures and how they relate to their job functions. Corporate policies and procedures are posted on bulletin boards
Responsible for knowing the environmental aspects and associated impacts of their job position. Job specific Environmental Aspects and Impacts will be communicated by Dept. Managers during EMS training and/or pre-shift meetings
Ability to work nights, weekends, and/or overtime
Two (2) years associates degree or bachelor’s degree from a four (4) year college desired
Minimum one year previous food service experience. Must be able to lead, motivate and relate to others. Must be well groomed and be able to deal with students/guests courteously and efficiently

Chef de Cuisine Resume Examples & Samples

4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation
Ability to thrive in a fast-paced, shipboard environment with limited contact with friends and family on shore
Receptive to working 4 months with limited time off
Previous experience within the cruise industry is desirable
Knowledge of Materials Management System (MMS) a plus
Disney Cruise Line is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts

Chef de Cuisine Resume Examples & Samples

Responsible for managing the process of purchasing, receiving, scheduling, inventory control and managing food production activities in compliance with Aramark Healthcare food production systems including food and labor cost management, food safety/HACCP standards, waste management and production for high end catering events
Knowledge of computerized food production systems, standardized production sheets and recipes, food safety/HACCP, waste management and production for high end catering events desired
Candidates with experience running high volume kitchens in institutions, hotels, country clubs and casual dining restaurants preferred
Strong computer skills required

Chef de Cuisine Resume Examples & Samples

Coordinate, plan, participate, and supervise the production, preparation and presentation of food for a unit within the convention center
Hands-on abilty to support the quick service public foods
Position requires a Bachelor's Degree or an Associate's Degree in culinary and/or food service management preferred or comparable experience to include supervisory experience
Experience running high volume kitchens in casual dining restaurants and public quick service foods, preferrably with multiple outlets
Computer proficiency required
Requires management and leadership skills in addition to good planning, organization skills and time management
Must be willing to work event-based hours that include evenings, weekends and holidays

Chef de Cuisine Resume Examples & Samples

Ensures proper preparation of menu items
Inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products in order to maintain the highest standard in the preparation of all menu items
Writes, maintains and updates all menu specifications, recipes and pictures, and production forecasts
Observes production flow and make adjustments in order to adhere to control procedures for cost and quality
Monitor that all equipment in the kitchen is clean and in proper working condition. Identifies need for repairs and ensures that repairs are made in a timely manner
Manages department members that may include, but is not limited to: Chefs and Cooks
Assures that effective orientation and training are given to each new associate. Develops ongoing training programs
Ability to read and speak English may be required in order to perform the duties of the job

Chef de Cuisine Resume Examples & Samples

Supervises, staffs, trains, conducts applicable rounding and manages the performance of the department to include the Chef/Food Production Manager, Sous Chef/Food Service Supervisors and/or front line staff regarding food presentation, quality, cost control and food safety and sanitation
Manages and controls resources and materials to ensure quality, adequacy of supply and cost control within budgetary guidelines, and responsible for menu planning, pre-costing and post-costing
Oversees special catering events and may also offer culinary instruction and/or demonstrates culinary techniques
Experience with a minimum sales volume of $XYZ+M required
Ability to manage simultaneous events and a large staff in a diverse environment with focus on client and customer services is essential and critical to success in this role

Chef de Cuisine Resume Examples & Samples

Coordinate, plan, participate, and supervise the production, preparation and presentation of food within the ballpark
Supervise and participate in the production, preparation and presentation of all foods for unit as assigned by the Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards
Candidate will need to possess culinary degree
Multi-unit experience preferred
High-volume experience preferrably from convention center, stadium, or arena highly preferred

Chef de Cuisine Resume Examples & Samples

Completes proper receiving, storage (including temperatures) and rotation of food products for compliance with ARAMARK procedures & health department regulations
Oversees & manages food preparation for the kitchen. Checks for color coordination and eye appeal of all food items, both hot and cold, using appropriate garnishes where practical
Ensure that standard recipes are being followed at all times
Responsible for compliance regarding wage & hour for scheduling and meal /rest breaks
Assist Executive Chef with ordering and inventories
Follows ARAMARK policies and procedures and safety and sanitation policies and procedures and ensures compliance with these policies and procedures
Associates Degree or Bachelors Degree in Culinary Arts or equivalent experience preferred
Proven attention to detail and ability to multi-task is essential

Chef de Cuisine Resume Examples & Samples

Ability to execute creative menu development
Ability to champion innovative ideas and concepts by utilizing cutting edge trends and maintaining current industry standards
Demonstrated ability to harmoniously and professionally oversee and work with co-workers and supervisors
Ability to operate computer equipment and food and beverage computer systems
Ability to operate and utilize culinary production equipment and tools
Understanding of local, state, and federal health and sanitation laws
Reading, writing, and oral proficiency in the English language
Understanding of basic training techniques

Chef de Cuisine Resume Examples & Samples

Hires and trains staff and ensures that the kitchen is always appropriately staffed
Ensures food orders are completed and sent to the warehouse
Ensures that food costs are maintained within the budget
Reviews finished food products for quality before it leaves the kitchen
Performs any other related duties as assigned
Performs other duties as assigned by senior management
Develop staff skills to enhance department effectiveness and manage resources to eliminate excess cost or unnecessary expenditures
Financial
Successfully manages a 5-Star and 5-Diamond Kitchen Team
Develops staff skills to enhance department effectiveness and manage resources to eliminate excess cost or unnecessary expenditures
Monitors team performance in all phases of service and job functions; rectify deficiencies
Education - High school Diploma or equivalent. Ability to communicate effectively in a positive/upbeat fashion utilizing English, both in oral and written form
Experience - Must have a minimum 5 years’ experience in high volume food preparation, with at least 4 years in a supervisory capacity. Must have previous experience with Asian food preparation
Maintain a professional, neat and well-groomed appearance adhering to Company appearance standards
Work varied shifts, including weekends and holiday
Must have knowledge of all equipment and its maintenance requirements
Must be able to communicate effectively in English, both verbal and written
Must be able to withstand prolonged standing, stretching, bending and kneeling without restriction, work indoors and be exposed to various environmental factors such as, but not limited to CRT fatigue, noise, dust, cigarette smoke
Must be able to work in a fast-paced, busy, and somewhat stressful environment and maintain physical stamina, proper mental attitude while dealing effectively with guests, management, team members, and outside contacts while working under pressure and meeting deadlines

Chef de Cuisine Resume Examples & Samples

Minimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards; preferably with experience in luxury international brands
Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential
Advanced Computer Skills in MS Office, and Recipe Maintenance System is preferred
Mexican Cuisine Experience

Chef de Cuisine Resume Examples & Samples

Education: Bachelor’s degree in hospitality or related field
Professional Experience in Hospitality: Progressive experience in Outlet Kitchen gained over the last 7 years in a high end specialty restaurant, 2 years of which would have been spent as a Chef de Cuisine. Well versed in the local area and able to relate to various cultures and groups. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards essential
Leadership Experience: Demonstrated skills in leading a diverse team with varying degrees of experience and talents Able to teach and inspire team members to be their best every day
Fine dining restaurant chefs are welcome to apply

Chef de Cuisine Resume Examples & Samples

Act as senior leadership by developing and assuming key management responsibilities
Assume the role of liaison between all dining room operations and culinary staff
Participate in marketing events directly related to their specific restaurant
Culinary education and/or appropriate level of on the job training and hotel culinary experience

Chef de Cuisine Resume Examples & Samples

Consistently offer professional, engaging and proactive guest service while supporting fellow colleagues
Motivate, lead, coach and manage all aspects of team members’ performance towards achieving exceptional guest service and employee engagement results
Assist with menu development, content proposals, costing, recipes, production lists, and photographs of food presentations as required
Responsible for all aspects of quality control standards from menu conception to presentation of dish before serving and making the necessary adjustments
Schedule and manage staff to support both our service level commitments and labour cost goals
Conduct daily staff briefings and department meetings to ensure colleagues are prepared to provide exceptional levels of service
Participate in hotel committees
Documented culinary training and certification (Red Seal certificate, Journeyman’s papers of international equivalent) is required
At least 3 years international experience with previous experience working in an island setting is strongly preferred
Advanced knowledge and certification in FSM and HACCP is required Advanced knowledge of modern upmarket restaurants, including products, food techniques, restaurant concepts and equipment (kitchen and back of house) in a luxury hotel environment is preferred
Advanced skills as kitchen trainer; 'Train the Trainer' or similar experience is preferred
Advanced knowledge of kitchen accounting, menu costing, recipes etc
Proven ability to work efficiently in a demanding fast paced environment with a strong hands-on approach
Interested applicants should be creative and energetic with excellent interpersonal and communication skills
Proven ability to focus attention on guests needs, remaining calm and courteous at all times

Chef de Cuisine Resume Examples & Samples

Ensure all relevant food controls and correct temperatures are logged and adhered to at all time. Ensure the agreed standards of food preparation and presentation are adhered to at all times
Ensure all daily paperwork is filled out in accordance to company and government guidelines
Demonstrate a high standard of personal appearance, always wearing clean Chef’s whites changed daily or when necessary. Ensure good personal hygiene
Check all prepared mis en place and food stocks (including dry stores) and replenish as necessary, and inform Executive Sous Chef of any relevant shortages
Be aware of all relevant food suppliers and their products. Be in charge of ordering
To assist in the prevention of pilferage from the dry stores and refrigeration within the department. Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place
To make sure, in conjunction with your team that all section files and recipes are maintained and updated
To maintain constant quality control of all food prepared and cooked ensuring it is to the Executive Chef and Restaurant standards
To ensure all main cool rooms are tidy and clean at all times, especially after each service, so the Duty Chef can carry out daily ordering
To report any problems, accidents or kitchen equipment defects to the Executive Chef
To confirm with the Executive Chef any special requirements (including menu items and dishes), outstanding orders or work tasks required from your section
Extensive experience in Arabic Cuisine
Must have knowledge of Food and Beverage preparation techniques, health department rules and regulations
GCC experience is must
Must have at least 2 years’ experience as chef de cuisine
Strong verbal and written communication skills in English and Arabic is must
Must have an excellent knowledge of HACCP standards

Chef de Cuisine Resume Examples & Samples

Schedules working hours of all Kitchen staff with approval of Executive Chef/Executive Sous Chef, taking into consideration the volume of expected business. Arranges extra staff during high volume of business if warranted by unexpected business or dismisses them earlier if business is slow
Ensures that the reputation and image of Dai Pai Dong reflects the highest possible standard and is reputed as the best Chinese restaurant in Abu Dhabi with consistent food quality
Attends meetings and trainings required by the Executive Chef
Assigns in details, specific duties to Unit Chef or subordinates and instructs them in their work
In charge on personal cleanliness and proper discipline of all employees under his direct supervision
To be responsible for the quality of all food prepared in Dai Pai Dong. Checks constantly all dishes for its taste, temperature and visual appearance. Makes sure that all dishes are uniformed and that established portion sizes are adhered to
Coordinates closely with the Executive Chef in determining quality and quantity of daily food products to be purchased and prepared. Informs the Executive Chef immediately for out of stock items or none delivered food products
Discusses with the Executive Chef and recommends menu price adjustments when necessary. Determines selling prices of food items in conjunction with Executive Chef
Reports to Executive Chef all staff matters, recommends promotions, transfers and all staff related points
Checks with maintenance that all kitchen equipment is functioning properly Makes an attempt to prevent damage or loss of equipment. (Instructs staff on how to use kitchen equipment properly)
Prevents the use of spoiled or contained products in any place of food preparation and prevent employees who are ill or suffering from infection in taking part of the preparation or handling food
To be aware of all hotel polices & procedures
Maintains a friendly and pleasant attitude at all times towards his co-workers. Always wears a clean and tidy uniform, name badge and safety shoes
Performs other duties as assigned by Executive Sous Chef or Executive Chef ( Banquet requirements )
To be responsible for the daily order of food products and all internal kitchen transfers
Acknowledges and screens daily work schedule
Conducts daily briefing and de-briefing with staff members
Administers personnel action on leaves & overtime requests, disciplinary actions
Assists in budgetary and payroll expense control as required
Completes the daily log book after duty and mentions all relevant information of the operation including complains
Experience: Ten to Fifteen years’ experience in a Mainland China or Hong Kong 5 Star Hotel or
Technical Skills: Knows and understand the job description of all positions in his department, Knows
Language: Good knowledge in English verbally and in writing
Physical Requirements: Must be able to exert physical effort in transporting pounds, endure various physical

Riva Chef De Cuisine Resume Examples & Samples

Train team in cooking methods and mentor to develop advanced skills
Resolve food quality and service opportunities; communicate with appropriate Team Members and leaders on Guest feedback
Interact with Guests and Team Members by maintaining a visible presence in Team Member and Guest areas
Knowledgeable of applicable federal, state, and local regulations
Ability to create innovative menu items, develop recipes, and provide unique food presentation

Chef De Cuisine Steak Resume Examples & Samples

Excellent food technique and cultural
Ability to adapt to market conditions and desires with a flexible and creative approach to menu design
Excellent verbal and written communication skills and problem solving ability
Computer literacy to include Excel Spreadsheet and Word experience
Ability to multi-task and meet multiple deadlines
Ability to demonstrate expertise in performing all positions within the kitchen

Chef de Cuisine Carnegie Deli Resume Examples & Samples

Observes workers to ensure that methods of cooking, garnishes and portion sizes are as prescribed
Supervises the delivery and measurement of guest service consistent with the company’s core service standards and brand attributes
Possess a working knowledge of all department and company policies and procedures and Rules of Conduct and must enforce the same
Maintains an open door policy and addresses all team member issues and/or concerns in a timely manner
Conducts skip level meetings with departmental management and line level staff
Must read and understand the Sands Compulsive and Problem Gambling Plan with regards to how to conduct business in this position and specifically the regulations prohibiting service to minors and/or intoxicated persons

Chef de Cuisine Resume Examples & Samples

Ensure the quality of all food items produced are of the highest standard
Supervise the Joes Oriental Diner culinary team in the performance of their duties and ensure learning opportunities through genuine, naturally occurring, quality conversation
Liaise with the Restaurant Manager and Food & Beverage departments
Ensure all food/beverage/equipment items requirements are met including cost control and waste management

Chef de Cuisine Resume Examples & Samples

Client Relationship:Develop and maintain effective client and customer rapport for mutually beneficial business relationships. Communicate on-site consumer and local competitor insights
Financial Performance: Responsible for delivering food and labor targets
ServSafe certification

Chef de Cuisine Resume Examples & Samples

At least 2 years of experience in a similar post in a specialised Steak House
At least 2 years of experience in a 5 star internationally branded hotel
Possess the ability to quickly and authoritatively delegate job tasks to a the staff
Proven culinary education (preferably Apprenticeship)
Excellent Team player and motivator of Team member

Chef De Cuisine Bardot Restaurant Doubletree by Hilton Minsk Resume Examples & Samples

Contribute to menu creation in BarDot21 Restaurant
Support brand standards through the training and assessment of your team BarDot21Restaurant
Manage food cost controls in BarDot21 Restaurant to contribute to Food and Beverage revenue
Strong skills for Thai & Malaysian cooking
Ability to communicate written and verbal in English / Russian
Pre-opening experience

Chef de Cuisine Resume Examples & Samples

Incharge of running the whole section of the kitchen
Ensure excellent quality throughout the Menu offerings
Bring creativity to the Market offerings
Supervise and coordinate all kitchen preparation and presentation
A minimum of 2 years as a Chef de Cusine
Approaches food quality and technique in a creative way

Chef de Cuisine Resume Examples & Samples

Work in partnership with the Restaurant General Manager you will execute the smooth and flawless operation of the Restaurant
Accountable for managing the day to day operations of the kitchen will activate the presence on the floor, leading your team to deliver service excellence
Lead the Restaurant's culinary apprenticeship program
Accountable for driving revenue and profit through the development and implementation of menu design, strategies, practices and promotions while keeping with the overall concept
Effectively manage the departmental budget through purchasing of production needs, inventories, pricing, and labour cost controls
Effectively recruit and onboard new colleagues
Train and lead the team in all aspects of the department and ensure service standards are followed
Promote the growth and development of internal talent
Actively manage restaurant social media accounts in partnership with the Restaurant GM, and Marketing Manager, in accordance with marketing standards (i.e. Face book, Integra, Twitter)
Maintain the safety and sanitation of the kitchen
Collaborate with other departments to ensure effective operation of the hotel
Working in partnership with the Restaurant GM, create and maintain all restaurant menus in keeping with the overall restaurant concept
Constantly drive innovation to be the "Hottest Place in Town" by actively promoting your restaurant within the community
Adhering to all Company policies, procedures and values
Knowledge of current trends
Proven ability to drive revenues and profit, without sacrificing colleague and customer experiences

Chef de Cuisine Buddy V s Resume Examples & Samples

Effectively directs the planning, design, coordination and organizational phases of all food production for restaurant, catering and commissary operations
Effectively communicates with department heads in the food services, beverage and related support and operating departments
Oversees menu planning, in house marketing, and food related promotions supporting the casino
Ensures food quality & food safety measures are executed while maintaining food costs at targeted levels
Maintains systems & procedures for ordering, receiving storage, preparation & service of food
Oversees department selection, hiring, training, standards & procedures, evaluating, and scheduling processes
Continually evaluates and documents the performance of all culinary positions
Oversees & operates capital budgeting process including day to day forecasting of revenue, associated labor, and operating costs. Uses P&L as a tool to maintain proper costs and revenue levels
Effectively handles Guest recovery and employee issues with appropriate documentation and follow up
Continually evaluates equipment, stock levels, labor, & business volume forecasting taking appropriate actions to ensure all areas are prepared and in working order
Ensures the Culinary Management team is properly trained & developed
Establishes presentation techniques & quality standards
Demonstrates a comprehensive knowledge of products offered including wine & spirits, food recipes, prices, presentation, internal control procedures and all company as well as department policies
The Executive Chef may cook selected items or for select occasions
Responsible for the preparation and production of menus, development and execution of recipes
Ability to relieve, assist or fill in any kitchen position as needed
Have basic product and menu knowledge as related to restaurant concepts
Have a genuine desire to lead the team in producing high quality products
Evaluate the schedule or timelines related to the completion of assignments, while maintaining service and/or product quality

Catch Chef de Cuisine Resume Examples & Samples

Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s cold food production area to ensure that established cultural and core standards are met;long-range strategic planning for outlet operation
Assist in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimizing waste
Two to three years previous experience in culinary/food & beverage line, supervisory or assistant manager positions
Requires reading, writing and oral proficiency in both Chinese and English language
Eight to ten hour shifts; scheduled days and work hours may vary based on need

Chef de Cuisine / Restaurant Chef Resume Examples & Samples

Possess strong leadership, communication, organization and relationship skills as sous-chef
Culinary education
8 years experience in 4/5 diamond hotels and/or 4-5 years of fine dining restaurant experience is preferred

Chef de Cuisine Resume Examples & Samples

Responsible for the overall success of the food service operation
Solves problems professionally, rapidly and fairly
Strong supervisory skill

Chef de Cuisine Resume Examples & Samples

Creates new, innovative, and cost effective menus for each season and special functions
Responsible for scheduling, staffing, and controlling food and labor costs, while providing the experience of a lifetime to our guests and employees
Create a positive team atmosphere with emphasis on learning, instruction, and education of staff to our standards and those of the CMC Culinary Program
Culinary Program - teach, assist, and coach culinary students in their pursuit of a degree. Previous teaching experience preferred. This program works closely with our local culinary program and will require teaching, mentoring, and grading of projects and skill sets
Proficiency in Coupa purchasing system, PeopleSoft and MS Office preferred, or willing and able to learn upon hire
Excellent communication, organizational and teamwork skills

Chef de Cuisine / Culinary Supervisor Resume Examples & Samples

Strong planning skills in kitchen environment
Strong communication skills required
Experience in a high volume restaurant is an asset
Must be able to work a variety of shifts - mornings, evenings, weekends and holidays

Chef de Cuisine Resume Examples & Samples

Ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line
Ability to produce creative and artistic food work
Represents the food production area on day to day basis
Maintenance of required items in storage, while keeping in mind goals for days on hand inventory levels
Proper use of equipment
Cleaning schedule
Sanitation and hygiene
Co-ordinate with the “Sunlight” supervisor to ensure the expediting of orders promptly, menu counts for reconciliation of required forms, and menu classes, taste panels and training
Actively support and deliver the Daily basic and 15-minute daily to the Kitchen team

Chef de Cuisine Resume Examples & Samples

Minimum 3 years of quality cook experience
Possesses strong abilities in all applicable cooking techniques and practices
Ability to communicate effectively in English

Chef de Cuisine Resume Examples & Samples

Menu creation with seasonal rotations (breakfast, lunch, dinner, bar, room service)
Act as a coach to other key culinary leadership rolls including supervisors and other less senior Sous Chefs
Participate in marketing events directly related to XIX and Hyatt at The Bellevue
Previous culinary management experience as Sous Chef or Head Chef of a well-established, upscale restaurant
Coach and counsel employees to reflect Hyatt service standards and procedures
Support Hyatt's purpose by identifying opportunities to display authentic human care to guests and colleagues so they can be their best

Chef de Cuisine Resume Examples & Samples

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following
Liaise daily with front of the house to keep open lines of communication regarding guest feedback
Maintain and enhance authentic Turkish food products through creative menu development, evolving modern food presentation keeping with in Turkish boundaries
Implement HACCP in his / her area of work in accordance with Ajman Public Health Program
Willingness to accept a dual role of a Chef / Manager is a minimum expectation
Plan, organize, direct, control and evaluate the operations, the team and the training in the restaurant
Seeking opportunities to increase food & beverage revenue and maximize departmental productivity
Previous leadership experience in the Culinary field / Front of the house required
Previous experience working with Turkish cuisine mandatory

Franchised Chef De Cuisine Resume Examples & Samples

Menu item presentation and consistency
A keen ability to prioritize, organize, delegate, and ensure managerial follow-through
Implementing and carrying out organizational policies, procedures, and applicable laws
Ability to manage multiple priorities in a fast-paced environment

Chef de Cuisine Resume Examples & Samples

Supervise the Banquets culinary team in the performance of their duties and ensure learning opportunities through genuine, naturally occurring, quality conversation
Ensure that the department's operational budget is adhered to
Develop menus which meet the needs of the target market

Chef de Cuisine Resume Examples & Samples

Coordinate, plan, participate, and supervise the production, preparation and presentation of food within the stadium
Experience working in a union environment strongly preferred
Willing to work nights, weekends and holidays

Chef de Cuisine Resume Examples & Samples

Have ability to run multiple shifts
Have experience with very busy lunch an dinner service
Be able to work all hot and cold line stations if needed
Be able to expedite high volume covers
Be able to delegate projects and follow through on them
Be able to educate and train subordinates
Have excellent time management skills, and ability to self-manage
Be able to contribute ideas and collaborate on creations
Be a passionate, upstanding, honest and hardworking person
Be able to work am and pm and weekend shifts
Be able to proficiently butcher meat, fish and poultry
Have a strong knowledge of stocks, sauces, soups and vinaigrettes
Braising, grilling, steaming, poaching, roasting, sautéing, curing and boiling
Knowledge of Spanish kitchen phrases is a plus
Excel for schedules, recipes and list making
Ordering, receiving and inventory

Indian Chef De Cuisine Resume Examples & Samples

Ensure compliance with food hygiene and Health and Safety standard
North Indian chef de cuisine
Good knowledge in Tandoori and able to trainee junior staff
International experience

Chef De Cuisine, Desire Restaurant Resume Examples & Samples

Supervise a staff of chefs and cooks of diverse backgrounds and training to produce consistently superior cuisine
Maintain a strong positive relationship with the FOH team to ensure strong communication and team work throughout the entire F&B team
Establish professional demeanor and standards of the management team for the outlet
Delegate responsibility effectively to use the strengths of the entire culinary team
Perform administrative tasks as assigned by the Executive Chef
Demonstrate a thorough mastery of all cooking techniques: sauté, braise, poach, grill, poele, fry, steam, etc
Create innovative dishes and plate presentations using seasonal and regional ingredients
Train staff on all menu items
Demonstrate responsibility for food and labor costs in outlet
Maintain a clean and safe work environment, following rules and regulations of the local health department
Promote the hotel by taking part in off site events
Paid Holidays
Newborn & Adopted Child Leave

Chef de Cuisine Resume Examples & Samples

Ensures high standards are consistently met via the implementation of all University quality assurance policies and procedures related to food, sanitation, equipment and facility maintenance and management, safety, etc
In collaboration with the General Manager/Assistant Director, develop and create seasonal menus and food concepts for review/approval with the Assistant Director Executive Chef
Implement and monitor menu and inventory management system including, but not limited to: ensuring cost control and mitigation of loss prevention, completion of monthly inventory audits; maintenance of appropriate inventory levels based on menu needs, etc
Develop and maintain positive and professional working relationships with relevant staff, University personnel, students and other internal and external stakeholders
Ensure kitchen equipment (i.e.: dishwasher, ovens, refrigeration, exhaust and ventilation systems) is operational. Submits necessary requests for repair if needed
Implement and manage Unit-specific sustainability goals and programs
Supervisory Leadership: Conducts performance reviews. Effectively delegates tasks to others. Coaches subordinates on technical and interpersonal topics. Demonstrates team building techniques and provides leadership through personal example of good work habits, open communication and effective people relationships. Involves subordinates in decisions which affect them. Demonstrates self-reliance and resourcefulness as an example to others
Food Inventory Management: Possesses sufficient fundamental proficiency to successfully demonstrate Inventory Management skills in practical applications of moderate difficulty. Demonstrates basic expertise with Inventory Management tools, procedures and processes. Generally works under the direction of others while accomplishing assignments
Food Quality Control: Possesses sufficient fundamental proficiency to successfully demonstrate Quality Control in practical applications of moderate difficulty. Participates in product failure testing, the operation of a product until it fails, often under stresses such as increasing vibration, temperature and humidity. Able to successfully demonstrate basic Quality Control techniques. Conducts evaluations to indicate needed corrective responses for basic systems and software
Kitchen Management: Demonstrates mastery of kitchen management in practical applications of a difficult nature. Possesses sufficient knowledge, training, and experience to be capable of successfully delivering results without requiring support and instruction from others. Able to train and educate by setting the example, giving instruction, providing leadership, and generally raising the level of performance of others while on the job
Menu Planning: Demonstrates ability to forecast complex resource needs, identify discrete tasks, set priorities, define dependencies, schedule activities, meet deadlines, and organize work for a single functional area. Merges diverse points of view into a coalition with shared goals and objectives. Plans for and anticipates events outside of immediate responsibility. Identifies relevant stakeholders and gains their commitment. Anticipates problems and obstacles before they arise. Able to absorb changes to major assignments while maintaining a high level of performance. Competently handles multiple assignments and projects simultaneously. Sets priorities with a proper sense of urgency and importance. Develops creative ideas and takes innovative action to achieve planned goals and objectives
Training and Development: Has presented course modules as part of a program. Effectively prepared by demonstrating knowledge in course content, structure and objectives, as well as audience characteristics. Demonstrated audience sensitivity and awareness. Responded professionally to content questions

Chef de Cuisine Resume Examples & Samples

Communicates effectively and genuinely with guests, team members and other departments
Demonstrates team work; is dependable and productive
Has knowledge of and assist in all emergency procedures as required. Inspects establishment, supervises workers to ensure compliance with occupational, health, and safety standards
Assists in the maintaining of daily, weekly and monthly budgets regarding food, operating items and labor (including but not limited to)
Devises special dishes and develops recipes
Oversees and actively participates in activities within all ‘back of the house’ areas (including but not limited to)
Assists in tracking employee performance (including but not limited to)
Computer Skills Interpersonal skills
Ability to get along with others and work as a team
Ability to handle a fast paced frequently changing environment
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
Two to Five years related experience and/or training; or equivalent combination of education and experience

Chef de Cuisine Resume Examples & Samples

Supports all aspects of Food and Beverage with commitment to training, supervision and leadership for all culinary Team Members
Kitchen Compliance and hands-on approach to training of Clark County Health Code
Assists in the development of Recipes, Prep Lists, Order Guides, S.O.P.’s
Ensures proper receiving, storage and rotation of food products
Provides training and development for Team Members
6-10 years of progressive culinary career growth
Has ability to effectively train and lead a diverse group of culinary professionals with emphasis on high quality, continuous improvement of menu and staff, and working as a team
Currently holds or has the ability to obtain a valid Clark County health card and working knowledge of all SNHD codes

Chef de Cuisine Resume Examples & Samples

Conducts employee meetings with Executive Chef
Assists in interviewing, hiring, evaluating performance, recognizing and disciplining employees
Employee is responsible for knowing the environmental aspects and associated impacts of position. Job specific Environmental Aspects and Impacts will be communicated by manager during EMS training
Associate or Bachelors degree related to culinary industry preferred
3-5 years directly related to cooking, operation of kitchen
Proficiency in computer applications such as PRIMA and Microsoft applications preferred

Senior Chef De Cuisine Resume Examples & Samples

Supervise and participate in the production, preparation and presentation of all foods for unit as assigned by the Aramark Senior Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards
Candidate will possess two to three years of post high school education, preferably a culinary degree
3 to 5 years experience as a Sous Chef/Chef de Cuisine or related culinary position is required
Multi Unit, high volume experience is preferred, preferably in a convention center, stadium or arena

Chef De Cuisine Asia Noodles Resume Examples & Samples

Hires, trains, motivates, evaluates and manages staff to ensure proper staffing and that employees receive adequate guidance and resources to perform job responsibilities according to established objectives
Works with Executive Chef to analyze food cost and forecast business trends in order to make recommendations for revision of menu prices that will most appropriately meet company goals
Must have previous Asian cuisine experience
Bilingual in English and Vietnamese is required

Chef de Cuisine Banquets Resume Examples & Samples

Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing; ensuring a high quality preparation and attractive presentation of all food to meet corporate standards and policies
Observe and monitor staff adherence to health department regulations regarding food handling, storage, temperature, and cleanliness of work environment
Assist Executive Chef in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines
Oversee the monitoring of weekly sales and adjusts prep production levels as well as ensuring all food products are ordered to par levels and can make adjustments according to business volumes
Ensure daily line checks are performed with front of the house managers
Initiate periodic kitchen walkthroughs to ensure uality of food meets corporate specifications and cleanliness standards
Oversee and ensure all kitchen equipment and working conditions are well maintained
Ensure accurate inventories and menu item price verification is conducted
Participate in long range planning including new menus, equipment, budget planning and renovations
Degree from a certified food service program, apprenticeship, culinary school or equivalent. Minimum of five (5) years previous industry experience, with three (3) years’ experience as Sous Chef or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the position
Excellent food technique and cultural knowledge
Demonstrated supervisory experienceMust have excellent guest service skills
Must have working knowledge of menu presentation, menu development, sanitation, food storage, knife handling and sharpening, weights & measures, stocks, soups and sauces, plate presentations, recipes and yields, Health department regulations, sanitation and safety regulations
Determines the nature of guest concerns and takes appropriate action to resolve general concerns, obtaining assistance from the proper ersonnel, as necessary

Chef de Cuisine Resume Examples & Samples

Supervise all aspects of employee relations including, but not limited to, hiring, coaching, mediating, recognizing, and evaluating Sous Chefs and hourly Team Members
Strategically train and develop for succession Sous Chefs and hourly Team Members
Help the development of menu items focused on increased revenue and improved Guest servic
Manage execution of food preparation in venue or department according to quality standards, presentation techniques, portion control, and retention of nutrients
Adjust or balance the size of staff in order to maximize productivity or control labor costs without sacrificing Guest service
Degree or certificate from a Culinary Institute desired
Strong problem solving, mediation, coaching, and consulting skills

Chef De Cuisine Buffet Resume Examples & Samples

Monitors and evaluates food purchasing, staffing, food production and food inventory in order to control food and labor cost and waste, ensuring adherence to budget
Evaluates current needs, past experiences and forecasted business conditions in order to assist with decisions and recommendations for best allocation of resources to the various restaurant outlets and services, achieving maximum financial returns and guest service levels
Ability to use all tools associated with the position including, but not limited to, knives, slicers and choppers
This position is subject to extreme heat and cold; proper clothing is provided
Ability to observe and direct actions of subordinates and properly inspect subordinates’ food preparation skills
Ability to move effectively and efficiently throughout work areas
Subject to varying noise levels, the severity of which depends upon customer volume
Knowledge of and ability to prepare stocks, soups and mother sauces
Prior experience in Buffet concept design and menu implementation

Canyon Chef de Cuisine Resume Examples & Samples

Prepare and cook food items according to Standard Operating Procedures to ensure consistent quality in either the pantry, fry or other stations in the kitchen
Minimum one year experience; prefer 3 years’ experience in high volume/demand hospitality venue
Demonstrated knowledge of food and catering trends, quality, production, sanitation, food cost controls and presented required
Must be fluent in English with the ability to read and write

Chef de Cuisine Resume Examples & Samples

Assist Executive Chef to arrange for menu classes and product knowledge for the service and other relevant colleagues
Assist Executive Chef to ensure that the facilities are well set up, logistics are available and the right quality of human resources are recruited, trained and made enthusiastically ready for the opening as per deadlines from Owning company, IHG and General Manager
Assist Executive Chef to manage all functions of the Food Production operations to achieve optimum departmental profit
Assist Executive Chef to manage all functions of the Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation
Experience with financial budgeting is desirable

Chef de Cuisine Resume Examples & Samples

Holds a culinary Diploma or equivalent
Extensive knowledge and hands-on experience in Kitchen management, menu planning and operational skills
Must understand and be up-to-knowledge about current local and International food and beverage industry trends
Has an outgoing personality that feels comfortable in interacting with guests and has an absolute “can-do” attitude when facing challenges
Excellent communication and organizational skills with structured thinking process
Effective leader with excellent management and coaching skills and able to oversee an outlet kitchen operations
Good computer skills especially in MS Office, MS Outlook and Recipe Maintenance System
Minimum of two to four years of experience as Chef de Cuisine in an international hotel or reputable restaurant of good standards or 15 years of culinary experience
Preferably with experience in luxury international brands

Chef de Cuisine Resume Examples & Samples

Current experience as a Head Chef or Chef de Cuisine in a large 4/5 star hotel or large restaurant
Experience with Contemporary Australian Cuisine with an Asian influence
Strong focus on Food Safely Systems including HACCAP
Proven leadership abilities including fostering an open and supportive environment where associates can have fun, take pride in their work and be their best
A positive, proactive approach and demonstrated enthusiasm
The drive to challenge yourself daily and deliver the very best

Chef De Cuisine District Market Resume Examples & Samples

Leadership experience working within a high volume seated restaurant, hotel or university dining venue
Effective execution of cook to order menu items in a restaurant setting
Effective expediting on the kitchen and service sides of a restaurant
Effective training and leadership of staff
Effective interpersonal, organizational, analytical, communication and problem-solving skills
Effective supervision of staff, including training, giving constructive feedback and address performance through progressive, corrective action
Proficiency with Microsoft Office, including, Word, Excel, Outlook, PowerPoint and Project
Possession of a valid Washington Driver’s License

Chef de Cuisine Resume Examples & Samples

Work hands-on developing and presenting new innovative dishes and culinary procedures under the direction of the Director of Culinary Development
Develop dishes that can be consistently executed at the restaurant level
Refine and improve existing menu item recipes and processes
Recipe writing, product yields, product handling procedures
Support the culinary training for menu roll outs, both at the culinary center and in field as necessary
Demonstrated understanding of raw ingredients used in kitchens, their quality characteristics, correct handling and storage
Possess an exceptional understanding of all fundamental culinary arts skills
Possess outstanding kitchen organizational skills
Working knowledge of computers and basic software
Team player, works well in a fast paced entrepreneurial environment
Highly adaptable, works well in an environment of change
Must have excellent communication skills and ability to work with a cross functional team
Some travel is required
High School diploma or equivalency required
Culinary Arts degree or formal culinary experience required
5+ years culinary experience required
Chef/Kitchen Manager experience preferred, Research and Development experience a plus

Chef de Cuisine Resume Examples & Samples

Supervise all colleagues engaged in the kitchen together with the Executive Chef/Executive Sous Chef
Establish culinary standards
During service periods, to personally run the hot plate and assist when needed, and to ensure that the presentation as well as quality of the food is in accordance with the established standards

Chef de Cuisine Resume Examples & Samples

Have recognised culinary diploma or equivalent
Have strong leadership and organization skills with a "hands on approach"
Have proficiency in Microsoft software package
Be medically fit & healthy
Be fluent in English language written, reading and spoken
Have minimum of 3-4 years experience in a 5 star Hotel and top quality restaurant focused operation
Have excellent management skills

Chef de Cuisine New Concept Restaurant Opening Resume Examples & Samples

1- Professional techniques/ Production
Creates and presents the dishes in line with cooking instructions and supervisor's instructions
Adapts work to fluctuations in level of activity, to special events and particular guests
Helps receive deliveries and tidies food items according to storage guidelines
Responsibility for the high standard of dishes prepared
2- Management and administration
Create internal guidelines cooking instructions and preparation
Avoids wasting food items
Helps with inventories'
Supervise the Chief STW and his team
3- Hygiene / Personal safety / Environment
Ensures that the workplace remains clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
Applies the hotel's security regulations (in case of fire etc)
Respects the hotel's commitments to the ''Environment Charter'' (saving energy, recycling, sorting waste etc)

Chef de Cuisine Resume Examples & Samples

Ensure the correct preparation and presentation of a consistent level for all food items prepared in Restaurant
Plan and develop menus for the Restaurant considering factors such as product availability, service cost, marketing conditions, number to be served, etc. Establishes and maintains appropriate food portions with respect to the hotel's pricing policy
Assign prices for food items on daily menus in the Restaurant that result in net profit for the food cost area and participates in making decisions regarding printing, layouts, posting and distribution of menus
Prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures. The ability to prepare a daily payroll report
Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food
Coordinate and supervise the ordering of food supplies; keeps cost accounts; and takes responsibility of food preparation areas
Hire, train, discipline, supervise and organize all Restaurant personnel on a regular basis
Complete and provide performance evaluations for all Restaurant kitchen employees making recommendations for salary increases as warranted
Treat employees at every level of responsibilities fairly and consistently to achieve high morale and minimum turnover
Maintain a consistently high level of employee morale and motivation
Coordinate with appropriated departments any special functions regarding food preparation and presentation, including additional costs and staffing requirements
Ensure that sanitation standards as set forth by Four Seasons and the state are in compliance as well as the cleanliness and neatness of the kitchen. The ability to supervise the maintenance and cleanliness of all food preparation equipment
Develop and ensure a safe working environment for people to work
Set up control systems which will assure quality and portion consistency
Create proper purchasing specifications
Monitor and review operating criteria and develop an awareness of the importance of food preparation and quality
Monitor and review food presentations and make recommendations for needed changes
Communicate with the Food and Beverage management on a regular basis the activities and result of the kitchen
Monitor the employee cafeteria to ensure a quality product and a variety of menu items
Oversight of In Villa Dining and Pool menu
5-7 years experience in kitchen covering all aspects of cooking
Must possess a high level of creativity and high quality standards

Chef de Cuisine Resume Examples & Samples

Oversees menu, food preparation, presentation, portioning and plating design
Ensures overall consistency and quality; develops and oversees adherence to standards, policies and procedures in order to provide quality food products and services
Recommends changes to menus, recipes and cooking methods and consistently strives to improve food quality, attractiveness and efficient preparation
Works in conjunction with the executive chef to improve and standardize recipes, as well as to develop new recipes
Remains current with industry trends and participate in the development of new concepts; demonstrates a high level of knowledge in regional, international and ethnic cuisines
Examines food, vegetables, meats and supplies received to assure quality, freshness and appearance
Meets with guests to ensure that their dining requirements and expectations are met or exceeded
Responds to questions, comments, and suggestions from students, faculty, staff and clients regarding menu and food quality
Assists the executive chef and managers in developing projects and strategies to enhance the dining experience for guests
Plans and coordinates food preparation for catering and special events
Assists in cooking and preparing food as necessary
Staff Supervision (30%)
Exercises administrative supervision over chef leads, chefs, chef assistants, cooks, bakers, and other food service staff including student employees engaged in culinary operations
Serves as a leader for employees while fostering teamwork, employee morale, motivation and open communication
Coaches and develops employees using a consistent approachable demeanor and clearly articulating expectations
Makes recommendations regarding personnel matters including hiring, training, performance reviews, promotions and disciplinary action up to and including termination
Communicates all recipes, guidelines and facts to employees during pre-shift/event meetings and training
Manages, schedules and trains culinary staff to ensure that excellent service is provided to guests and food is prepared and presented in an appetizing manner
Ensures that the minimum level of labor is used to perform the required level of service without impacting service standards
In collaboration with the executive chef, trains the culinary staff in cooking and serving methods, presentation and portion control; exhibits a hands-on approach to training and development, working alongside employees while demonstrating a commitment to their individual growth
Participates in hiring and promoting culinary staff, including evaluation and testing for culinary hiring and promotional opportunities
Enforces all appearance and uniform guidelines
Food Cost & Procurement (10%)
Works in conjunction with the executive chef and managers to manage food budgets
Monitors the food budget and makes necessary adjustments consistent with attaining unit goals
Manages food, kitchen supply and equipment purchases and inventory
Contributes directly to the departmental financial goals through effective use of forecast data, proper scheduling, and responding to volume and market price fluctuations
Sanitation & Safety (10%)
Ensures compliance with all state and county health department and safety regulations and maintains high standards of sanitation as a unit priority
Demonstrates and enforces Hazardous Analysis of Critical Control Points (HACCP) principles to include the supervision and maintenance of the sanitary conditions of food storage, production, serving and other front/back of the house areas
Conducts routine inspection of preparation, storage, and service areas ensuring proper sanitation is maintained as well as the health and safety of dining guests and employees
Ensures that all service equipment is operational and handled safely, reporting mechanical issues to appropriate member of management
General Duties (10%)
Serves as a member of the unit leadership team and collaborates on program enhancements
Strives to improve and streamline departmental operations through the continuous assessment of policies and procedures, work processes and program effectiveness/value
Prepares reports as required
Participates in meetings as necessary or requested
Participates in professional organizations, conferences and training activities, representing the department as required or assigned
Minimum of five years of progressively responsible experience as a chef in a high volume, high quality operation with a variety of concepts and/or catering and banquet experience
Experience and comprehensive knowledge of culinary techniques, menu planning, recipe and menu development, dining trends, food ordering, budget management, use of general and commercial kitchen equipment, preparation, presentation, and supervision of kitchen personnel
Demonstrated knowledge of regional, international and ethnic cuisines
Strong organizational and logistical skills coupled with the ability to work effectively and collaboratively with a diverse team
American Culinary Federation certification at the Certified Executive Chef® (CEC®) level must be obtained within two years from date of hire. If the certification is not acquired within two years, employment will be terminated. Certification must be maintained as a condition of continued employment

Senior Chef De Cuisine Resume Examples & Samples

Ensure that Culinary Colleagues are aware of the standards and expectations in relation to Guest satisfaction, food quality, and HACCP
Work with the Executive Chef to ensure that the food product and menus in all outlets are relevant to the competition and current trends
Actively be present in the outlets to ensure food quality standards are met and interact with Guests
Liaise daily with Outlet Managers to keep open lines of communication and assist when needed in ensuring that the Culinary and F&B colleagues are working towards the same goal
Strive to achieve and surpass Guest satisfaction targets
Attend the daily line up and cascade the information to all of the teams and actively share ideas, opinions and suggestions
Ensure that the inventories, pricing, cost controls, requisitioning and issuing supplies and equipment for food production, reports and costing of menus are done in line with the food cost targets
Promote a fun , professional, and disciplined work environment
Support, coach , lead, and motivate Culinary Colleagues
Positively promote Health and Safety at all times
Ensure proper hygiene standards as per Dubai food code and PIC programs
Ensure Colleague meetings and annual reviews are done in a timely manner
Ensure proper weekly and annual vacation scheduling of all culinary colleagues while maintaining Fairmont Dubai’s quality standards
Perform any other reasonable duties as required by the Executive Chef
Previous experience preferred as a Chef de Cuisine or Head Chef in renowned establishments
Some experience in Michelin star or fine dining environment is preferred
Capable of working under high pressure and considerable workload
Highly responsible and reliable and able to run multiple projects

Executive Chef de Cuisine Resume Examples & Samples

Assist to train, manage and develop all culinary staff members
Partner with the Executive Chef, estimate food consumption, purchase food in a warehouse setting, manage vendor relationships, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, plan and price menus
Ensure proper equipment operation/maintenance and proper safety and sanitation in kitchen to Aramark compliance standards
Supervise the culinary staff with responsibility for hiring, discipline, performance reviews, initiating pay increases and is responsible for the continuous development of the staff in conjunction Executive Chef
Minimum Requirements

Chef de Cuisine Resume Examples & Samples

Should be capable of assuming responsibility without a manager present
Assists the Executive Chef with the ordering of all food products
Assists the Executive Chef in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems
Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations
Assists in the achievement of budgetary objectives for the Food and Beverage Department
This includes experiential knowledge required for management of people and/or problems. Requires oral, reading and written communication skills

Chef de Cuisine Resume Examples & Samples

Order and receive food product from vendors – check in by item on invoice and input in receiving log
Ensure cleanliness and high sanitation standards are maintained at all times
Ability to manage in a diverse environment with focus on client and customer services is essential to success in this role

Chef de Cuisine Resume Examples & Samples

Maintain Aramark’s Operating System to estimate food consumption and direct or purchase foods, verifying the highest quality of product is received on a consistent basis to meet the production needs
Select, develop and implement recipes in partnership with University and Aramark Dietary Team to ensure consistent quality and guest satisfaction
Serve as a nutrition resource for football student-athletes and staff
Ensure adherence to standards based on Aramark Higher Education Operation Excellence
Oversee special catering events
With Location Manager, responsible for costing and achieving financial targets
Ensure standard 90/10 rule is met in kitchen
Emphasize nutrition content of recipes through various vendor avenues, ingredient choices, and cooking techniques
Provide continuing education for all other culinary staff members
Cultivate the “All In” family atmosphere of Clemson University Football
Responsible for serving the football team 1-3 meals or snacks per day depending on seasonal schedule
Participate in Recruiting events
Host large groups for various private dining events throughout the year
Culinary degree with an emphasis in nutrition, dietetics, or food science along with 1+ year of experience in an athletic setting
Technical degree with 5+ years of experience in a comparable culinary environment
Prefer 5 years of kitchen experience with 2 years in a management role. Minimum 3 years of full time culinary work. Experiences in athletic settings or for athletes strongly preferred. Large high end catering experience is also beneficial

Chef de Cuisine Resume Examples & Samples

Coordinate, plan, participate, and supervise the production, preparation and presentation of food for the public food outlets within the Tampa Convention Center
Ensure that a consistent quality product is produced which conforms to all established standards
Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings weekends and holidays

Senior Chef De Cuisine Resume Examples & Samples

Previous extensive experience as Chef de Cuisine in five star hotel
Ability to handle high volume a la carte kitchen cooking, high volume catering/banquet production and expediting of food during peak periods of business
Possess advanced skill level in hands–on training of staff
Must be computer literate and possess strong administration skills
Creation of the menu from start to main course in co-operation with the executive Chef
Managing the kitchen staff including training
Ordering to the Hotel store and maintain his food cost in regards of the fixed budget
Instituting specific standards of quality and plating methods
Performing cost analysis of every item order, man hours and creating a cost for customers
Making sure that every order is executed correctly and uniformly
Checking quality control of deliveries
Serving as the leader of the kitchen staff by boosting morale and keeping things in check
Handling all staffing issues quickly, report it to the executive chef
Enforcing health and sanitization standards for the kitchen in co-operation with the hygiene manager
Personally handling complaints by customers quickly and efficiently, report it to the executive chef
Charged with all administrative duties of his kitchen
Ensuring that the executive chef is aware of changes or problems
Stepping in and helping cook when short-staffed or special events
Creating recipes that can be quickly and efficiently made by kitchen staff
Monitoring the training of staff
Demonstrates proper use of equipment and cooking techniques
Involved in watching for latest culinary
Management Competencies
Driving for results – Setting high standards of performance for self and others; assuming responsibility for work objectives; initiating, focusing and monitoring the efforts of self and/or other toward the accomplishment goals; proactively taking action and going beyond what is required
Building and contributing to Teams – Leading and participating as a member of a team to move toward the completion of common goal while fostering cohesion and collaboration among team members

Chef de Cuisine Resume Examples & Samples

Must have a minimum of 1-2 years’ experience as CDC or similar position
Culinary Diploma
Innovative, pro-active and reliable
Banquet Experience
Managerial & Computer Skills
Fluency in English, additional Language is a plus
Leadership and Team builder
Versatile & Resourceful

Chef de Cuisine Resume Examples & Samples

Team player
Flexible
Ability to create standard recipes
Ability to establish Culinary Standards

Chef de Cuisine Resume Examples & Samples

Ensures proper daily preparation and execution of all menu items within the kitchen stations to exceed guest satisfaction and expectation
Instruct on the correct usage of Kitchen equipment and machinery and to check that this is carried out in the correct manner by all Kitchen employees as set out by the Health & Safety regulations and correct the usage if necessary
To complete material checklist e.g. mise-en-place within own department for all sections
To check daily each section in own department to ensure work has been carried out in the proper manner
To plan rosters on a 2 weekly basis and to review on a daily basis with the Executive Chef /Executive Sous-Chef, overtime, rosters and holiday requirements and absenteeism
Prepares and manages large banquets for 50 to 300 guests

Chef de Cuisine Resume Examples & Samples

Provides training and guidance to culinary staff to ensure quality and timely food production
Ability to prepare food according to standardized recipes and portion controls using proper culinary techniques
Minimum 2 years previous supervisory experience
Culinary degree/certificate is strongly preferred
A flexible schedule including weekends, holidays, and early mornings

Chef de Cuisine Resume Examples & Samples

The ability to assign prices for food items on daily menus that result in net profit for the food cost area and participates in making decisions regarding printing, layouts, posting and distribution of menus
The ability to prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures
The ability to supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food
The ability to coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas
The ability to coordinate with the Food and Beverage Director, the Executive Assistant Manger and the Director of Catering any special functions regarding food preparation and presentation, including additional costs and staffing requirements
The ability to ensure that sanitation standards as set forth by Four Seasons are in compliance as well as the cleanliness and neatness of the kitchen
The ability to create proper purchasing specifications
The ability to monitor and review operating criteria and develop an awareness of the importance of food preparation and quality
The ability to perform other tasks or projects as assigned by hotel management and staff.

Chef de Cuisine Resume Examples & Samples

To assist in preparing and updating the Outlet Kitchen’s Departmental Operations Manuals
To ensure the smooth operation of the Culinary Departments in the absence of the Executive Chef
To conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary
In the absence of the Executive Chef, to attend weekly Food and Beverage and Department Head Meetings and Finance Meetings, as scheduled
To help ensure that the outlet food cost is managed in line with maximizing profit while delivering on the brand promise
To assist in proactively managing costs
To assist with the input and oversight of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions
To assist in the preparation of the Annual Business Plan and the monthly reforecast of revenues and expenses
To assist in proactively managing costs based on key performance indicators, working through the respective Heads of Department as appropriate
To monitor all outlet kitchen operations, especially during peak business periods, working alongside the other culinary associates and making adjustments where necessary
To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate
To make sure that Food and Beverage Top 20 are implemented
To respond to the results of guest survey (HYsat) and to ensure that the relevant changes are implemented
To work closely with other management and supervisory personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests
To make sure that all associates are up to date with the availability of seasonal and new products on the market
To taste and monitor the food products served, providing feedback and adjusting where appropriate
To work closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximise its useful life and to minimize breakage
To work with the Materials Manager in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen
To oversee the quality and variety of food and beverages served in the Associate Restaurant, ensuing that this outlet is operated to the same standard as any other outlet
To liaise with the Engineering manager to ensure that all equipment is properly maintained and cared for
To assign responsibilities to subordinates, implementing Multi-Tasking principle and to check their performance periodically
To implement a flexible scheduling based on business patterns
To conduct monthly inventory checks on all operating equipment and supplies
To conduct daily pre-shift briefings to associate on preparation, service and menu
To work closely with other Food and Beverage Departments on a daily action plans and control the quality of products
To have a full knowledge of menu to suggest alternative menu items, meet specific customer requests and interact with customers to meet and exceed their culinary expectations
To assist in preparation of seasonal menu
To handle guest and associates inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests
To be demanding and critical when it comes to service standards
To conduct annual Performance Development Discussions with associates
To assist in the implementation of effective training programmes for associates in coordination with the Training Manager and other Departmental Trainers
To assist in the preparation and posting of weekly work schedules for outlet culinary associates, making sure that they reflect business needs and other key performance indicators
To encourage associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation
To support the implementation of Purpose, demonstrating and reinforcing Hyatt’s Values
To ensure that all associates have a complete understanding of and adhere to associate rules and regulations
To ensure that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security
To feedback the results of the Associate Opinion Survey and to ensure that the relevant changes are implemented
To respond to changes in the Stewarding function as dictated by the industry, company and hotel
To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required, in order to meet business demands and guest service needs
To attend monthly staff meetings

Chef de Cuisine Resume Examples & Samples

Interacting daily with the Executive Sous Chef, Chef de Cuisines, Private Dining Management, Banquet Management, Banquet Sales, Purchasing/ Receiving, Cost Control, F&B Management and Junior chefs from the pastry, main kitchen, butchery, Arabic kitchen and restaurant outlets
Coordinating and executing training of kitchen colleagues
Maintaining colleague motivation through individual and department training
Assuming the role of Chef de Cuisine (Main Kitchen) in his/her absence
Assisting the Chef de Cuisine (Main Kitchen) and the Executive Sous Chef in monitoring the use of standard recipes; this allows the kitchen department to operate at an acceptable food cost
Ensuring that the kitchen is maximising colleague productivity to minimise payroll costs
Monitoring operating costs and taking immediate corrective action when necessary to reduce and control expenses
Ensuring proper daily preparation and execution of all menu items within the kitchen stations to exceed guest satisfaction and expectation
Instructing on the correct usage of Kitchen equipment and machinery and checking that this is carried out in the correct manner by all Kitchen colleagues
Completing material checklists (e.g. mise-en-place) within own department for all sections
Checking each section on a daily basis to ensure work has been carried out in the proper manner
Planning rosters on a bi-weekly basis and reviewing overtime, rosters, holiday requirements and absenteeism
Preparing and managing large banquets for 50 to 300 guests

Chef de Cuisine Resume Examples & Samples

Ensuring proper daily preparation of menu items with the kitchen stations to exceed guest satisfaction and expectation
To instruct on the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all kitchen colleagues as set out by the health & safety regulations and correct the usage if necessary
To complete material checklist e.g. mise-en-place within own department
To daily check each section in own department to ensure work has been carried out in the proper manner. Follows up daily with his Sous Chef who oversees the production operations
To plan and complete rosters on a 2 weekly basis and to review on a daily basis with the Executive Chef /Executive Sous-Chef, overtime, rosters and holiday requirements and absenteeism
Preparing and managing medium sized events for 15 to 65 guests

Chef de Cuisine Resume Examples & Samples

Associate degree in culinary arts or equivalent apprenticeship
Minimum five (5) years experience in a first class hotel/resort or restaurant
Supervise the kitchen and supervise the preparation and presentation of foods by, cooks and pantry personnel, overseeing that all the food items are prepared according to specs
Inspect all storage areas to insure that the best sanitation possible is maintained and that all equipment is functioning properly
Responsible for maintaining adequate training programs for kitchen personnel
Ensure that plates and utensils used are clean
Responsible for the sanitation of all food preparation and storage areas and equipment
Ensure that requests and specifications in the function sheets are provided on a timely basis
Ensure that excess productions is recovered from the Banquet Room and properly stored
Constantly coordinate with room supervisors so that production is scheduled as reservations dictate
Perform other related duties as requested by the F&B Director
Make profit improvement recommendations to the F&B Director
Practice safety standards and report any unsafe conditions to the F&B Director
Responsible for care of equipment
Ensure that all menu items are recorded in Benchmark Recipe/Cost card format with a photo

Chef de Cuisine Resume Examples & Samples

New menu and recipe proposals as well as the aesthetics in food presentation
Collaborate with other outlet chefs in food preparation and presentation in line with market trends
Maximize efficiency and utilization of available resources to achieve better work performance
Ensure all tasks are carried out according to regulations and required standards of performance
Ensure personal hygiene, housekeeping and food hygiene standards complies with FSMS / HACCP standards

New Restaurant Riva Chef De Cuisine Resume Examples & Samples

Help the development of menu items focused on increased revenue and improved Guest service
Manage venue / department financial operating expenses including, but not limited to, budget, P&L, labor costs, controllables, and cost of goods
Implements, adheres, and monitors all department and property policies and procedures including but not limited to standards of conduct, attendance, appearance, cash handling, confidentiality, safety, Signature Sequence of Service, and sanitation
Supervise all aspects of employee relations including, hiring, coaching and mediating hourly team members
Minimum of five (5) years Culinary experience with a minimum of three (3) year leadership experience
Ability to demonstrate excellent verbal and written communications skills
Ability to manage the performance of others effectively

Chef De Cuisine, Mikuni Resume Examples & Samples

Works with the Executive Sous Chef, Executive Chef, Mikuni, and other team members to design concepts, menus and beverage lists
Oversee and understand the importance detailed analysis and accurate costing
Requires high levels of interaction with all levels of employees, exchanging ideas, information and opinions with others to formulate programs and solutions
Assign in detail, specific duties to all employees under his/her supervision and be pivotal in their growth
Responsible for the quality and that the standards set with the F&B concepts during the development stage of a project is followed and adhered to during daily operations
Maintain complete knowledge of and comply with all departmental policies/service procedures and fundamentals
Ensure personal cleanliness and proper deportment of all colleagues under his/her supervision
10 - 15 years of relevant experience
Diploma and above
Proficient in English, Japanese & Mandarin
Culinary Certificate from recognized institution

Chef de Cuisine Resume Examples & Samples

Interview, hire, train, supervise, schedule, and participate in activities of cooks and other personnel involved in preparing, cooking, and presenting food in accordance with recipe notation, productivity standards, cost controls, and forecast needs
Responsible for and supervises daily culinary and stewarding operations in the absence of Executive Chef assigning, in detail, specific duties to all associates under supervision for efficient operation of kitchen
Schedules Miller Time Pub & Grill culinary staff so that proper coverage is maintained while keeping payroll costs in line
Attend in-house meetings as required by your position, including: Resume, staff meetings and any other meetings deemed necessary to your position
Create, strengthen, and maintain internal relations with purchasing and receiving, food & beverage, stewarding and banquet teams
Create Weekly lunch & dinner specials while staying within the brand DNA of Miller Time Pub & Grill
Create & implement seasonal menu features while staying within the brand DNA of Miller Time Pub & Grill
Adhere to control procedures for cost and quality
Maintains vacation schedule for proper staffing
Assists engineering in repair controls of equipment and preventative maintenance programs
Ensure appropriate standards of conduct, dress, hygiene, and appearance are maintained
Represent the hotel with professionalism and decorum
Must be able to work a varied schedule to include days, evenings, weekends, holidays and the ability to work under pressure
Ability to conduct meetings, menu briefings, and maintain communication lines between line staff and Chef(s)
Ability to obtain and maintain an active Lancaster County Food Handler and ServSafe Training Certification as well as any additional training / certification requirements per Marcus Hotels & Resorts, Marriott and Lancaster County

Chef de Cuisine Resume Examples & Samples

Demonstrate a passion and proven results for coaching and leading hotel team members to achieve team success
Previous hotel experience with hotel properties or serviced residences that have 150 employees is a must. Previous hotel pre-opening experience in kitchen and restaurants service, will be a significant added advantage
While being a chef is your primary expertise, you must also be able to demonstrate a good understanding of restaurant service and lead a team of restaurant assistant managers to ensure that service standards are constantly maintained at all times within the hotel
Qualifications in Kitchen Production or Management will be required. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. If you have experience with a Halal Kitchen and HACCP, it will be an added advantage for you
A minimum of 4 years or more work experience as a Chef de Cuisine or in a senior role within the kitchen of an international chain hotel and have led a team of associates
Demonstrate the ability to effectively interact with people of diverse socioeconomic, cultural, and ethnic backgrounds
Fluent in written and spoken English and Bahasa Malaysia. Demonstrate the ability to use computer skills in MS office and Recipe Maintenance systems
Demonstrate the ability to manage and lead the department to ensure proper fiscal cost and revenue management and timely and accurate reporting
As a key hotel leader, the Chef de Cuisine must constantly be able to demonstrate key traits of - passion for people, creativity, and speed in task completion, service and implementing commercially sound decisions that benefit the greater good of the business environment

Chef de Cuisine Resume Examples & Samples

Responsible for organization, management food preparation for the banquet events
Responsible of hygiene and sanitation of the food preparation in the area
Coordinate with other sections in the kitchen to deliver good quality to banquet and catering

Chef de Cuisine Resume Examples & Samples

At least 4 years experience in similar position
Cleanliness and personal hygiene level must be apparent and consistent
The education - Diploma / Bachelor’s Degree
Required to speak in English ,Arabic in additions

Chef de Cuisine Resume Examples & Samples

General Skills:Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data
Technical Skills:Ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' pastry orders; ability to maintain good coordination; ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift in hot, noisy and sometimes close conditions; ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met; ability to differentiate dates; ability to comprehend and follow recipes
Physical Requirements:Must be able to exert physical effort in transporting 50 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding
Licenses & Certifications:None required
Effective communication
Leadership/people management skill
Proactively- makes decisions in favour of the guests and guided by the policies and standards
Clear and timely decision making

Chef De Cuisine Steakhouse Resume Examples & Samples

Staff, schedule, evaluate, train, develop and monitor culinary team. Recommend wage increases, promotions, demotions, coaching and other employment actions for team members
Assist General Manager in developing and implementing department management plans including budgets, labor schedules and systems of accountability
Assist General Manager in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines
Meet daily deadlines of opening, creating, and posting table-talks for specials and produces sample dishes for pre-shifts in a timely manner and reviews nightly special postings, prep level reports, and critical inventory comparisons
Ensure periodic quality checks for all products, i.e., temperature checks are conducted
Work with General Manager and kitchen staff to ensure proper food preparation and timing
Ensure daily line checks are performed
Research and explain back of the house line item variances
Knowledge of Microsoft Office
Ability to calculate, analyze and troubleshoot P&L
Demonstrated supervisory experience

Chef de Cuisine Resume Examples & Samples

Responsible for supervising staff and the overall daily management of a designated shift. Supports, administers and manages operational goals and monitors achievements of performance and profit objectives
Develops and produces menu items as listed in each restaurant. Follows all prep lists and ensure kitchens are stocked and ready for service
Responsible for maintaining of cost control methods and procedures by monitoring consistent pars and inventory

Chef De Cuisine Final Cut Resume Examples & Samples

Achieve desired results through established methods, procedures and guidelines to maintain desired standards, and high quality service. Monitor results through inspection, evaluation and analysis. Makes changes if necessary to achieve end result
May be responsible for assisting in the budget process for the department by providing recommendations; supports compliance to departmental budget initiatives; reporting budget concerns to manager
Associates Degree (A.A.) in culinary or related field; minimum of four years culinary experience in multiple venues, or equivalent combination of education and experience. Minimum of three years previous supervisory experience required

Culinary Excellence Manager / Chef de Cuisine Resume Examples & Samples

Plan, organize and manage a multi-unit operation within Yale Dining to include: residential student meals, executive dining and conference services
Supervise all catering and special events
Direct and coordinate the work of Culinary and production staff
Maintain proper production, safety and sanitation standards. Plan and manage all aspects of food production, sanitation and service
Handle performance management process with Human Resources and make appropriate recommendations
Develop food and ingredient specifications in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints
Responsible for purchasing controls and inventory maintenance
Assist Executive Chef as requested in areas such as plate presentation, special function menu planning and the design of new service areas
Conduct regular inspections and evaluation to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee uniform compliance
Supervise and participate in the preparation of menu items for special functions
Direct and participate in the preparation of standard and artisanal food items. Evaluate the quality of raw foods and quality control of finished products
Plan and approve standards as well as special menus and recipes
Plan, develop and implement special events, theme dinners, and catered functions within the dining hall
Provide support in developing culinary training programs for food production employees and serve as a culinary resource for other chefs and cooks to promote quality food services within Yale Dining
Interview, select, train and evaluate culinary and support staff
Ensure the highest level of customer service. Respond to inquiries and concerns from Head of College, faculty, staff, and students. Maintain University policies and procedures
Work with culinary team to design recipes, determine appropriate ingredients and specify individual serving portion for each recipe
Participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development
Perform other related duties incidental to the work described herein and designated within the culinary team job descriptions
Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations
Responsible for menu forecasting
Maintain proper inventory controls for food, supplies, and equipment
Control expenses to ensure financial goals
Provide support to the global Yale Dining operations in one or more of the following areas
Bachelor's degree in a related field (i.e. Institutional Management, Nutrition, Dietetics, Hotel and Restaurant Management) or certification by a recognized culinary institution and 3 – 5 years’ professional culinary management experience
Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production

Chef de Cuisine Resume Examples & Samples

Minimum of 2 years’ experience in a similar role or in large scale free standing restaurant operation as Chef de Cuisine or 4 years’ experience as sous chef
Worked in previous in Luxury brand Hotel s and Restaurants
Menu development experience is essential
Experience with managing relationships between suppliers locally and internationally
People Management

Chef de Cuisine Cleo-sls Baha Mar Resume Examples & Samples

Supervises and carries out the correct procedure of preparation, presentation and portion control for all raw and cooked foods in accordance with the menu with adequate pars required for efficient service
Ensures the profitability and successful operation of the kitchen
Controls direct labor costs associated with the kitchen staff-creates weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands-on support as required
Must be able to prepare selected items or for selected occasions
Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints
Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals

100

Chef de Cuisine Resume Examples & Samples

To assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust
Attends meetings and briefings as instructed by the Executive Sous Chef, Executive Chef and clearly and concisely disseminates relevant information to related teams, in a timely manner
To inform and keep the Executive Chef up-to-date on challenges and irregularities and recommend courses of action
To assume a professional interest for the quality of food prepared and presented in the employee dining room and the consistent – continuous improvement of related teams and product
To assist the Executive Sous Chef–Executive Chef-Chef de Cuisines, communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up
To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes ,plating guides ,buffet set ups , with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets, Food Cost
Identify Market needs and trends in terms of food for both hotel guests and local market, and Monitors and analyses the menus and products of competitive restaurants
To supervise all colleagues during the set-up, service and breakdown for each meal period-events
To ensure that all outlet reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Executive Sous Chef and Executive Chef in an accurate and punctual manner

101

Chef de Cuisine Resume Examples & Samples

Assist Executive Chef / Executive Sous Chef in the supervision of all colleagues engaged in the kitchen
Attend daily meetings with Executive Chef / Executive Sous Chef and all other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter
Holds meeting with the colleagues in each particular kitchen to discuss what has been carried out in the Chef’s meeting and some other issues
Establish Culinary Standards for the speciality of each kitchen which includes banqueting that caters to a number of guests
Inspect 4 times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health and Safety regulations as discussed further in this book
During service periods, to personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards
Conducts training and thorough briefing on the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all kitchen colleagues
Ensure that the daily logbook is utilised and complaints are immediately reported to the Executive Chef / Executive Sous Chef
Ensures that all points mentioned in the log book has been carried out. i.e. mis en place and other instructions to complete the operation
Monitoring extra hours of the team
Will be a team player, possess Leadership and good training skills
At least two years in an International five star hotel in similar position or above

102

Chef de Cuisine Resume Examples & Samples

Must possess basic computer skill
Thorough knowledge of food products, standard recipes and proper preparation
Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Director, Food & Beverage
Perform other duties as required, i.e. special orders, buffet presentation, V.I.P. parties, write specialty menus for promotions, etc
Assure menus for specials and/or brunch are completed weekly
Communicate and assist the Executive Chef in creating innovative products

103

Italian Chef de Cuisine Resume Examples & Samples

Manage inventories, pricing, cost controls, requisitioning and the issuing of supplies and equipment for food production
Liaise daily with the Outlet Manager to keep open lines of communication regarding guest feedback
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

104

Chef de Cuisine Resume Examples & Samples

Select and develop recipes as well as standardize production recipes to ensure consistent quality
Establish presentation technique and quality standards, and plan and price menus
Ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen

105

Chef de Cuisine Sous Resume Examples & Samples

Building Effective Teams
Conflict Management
3+ years of relevant experience. Must have the ability to work with others in a close environment, work as part of a team, communicate effectively, and work with front of house staff in a positive manner

106

Chef de Cuisine Ke olu Club Resume Examples & Samples

Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen to ensure that established cultural and core standards are met; long-range strategic planning for outlet
Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality
In off-peak seasons, drive business creatively. Focus on expanding offers beyond business hours to include private lunches/dinners in member’s homes, creative lunch options to drive covers and to take an innovative approach towards culinary programming
Two to three years previous experience in culinary/food & beverage manager positions

107

Chef de Cuisine Resume Examples & Samples

10 years
To ensure that Menu HACCP is implemented prior to starting a new menu
Organizational Capability - Evaluates and adapts the structure of team assignments and work processes to best fit the needs and/or support the goals of an organizational unit
Talent Management - Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives

108

Chef de Cuisine Resume Examples & Samples

Oversee and direct all aspects of Angelina Kitchen operation, Banquets and assist other kitchens to run their section efficiently if needed
Supervise the function of all Angelina Kitchen employees, facilities
Be responsible for the preparation of menus in your respective outlet under the direct supervision of the Executive Chef / Exec Sous
Assist or execute inspections of physical aspect of the food preparation areas
Control and analyze on an on-going basis the local requirements, market needs, competition, trends, potential costs, availability of food products
Drive innovation, inspiration, quality, presentation and taste of all offerings
Inspect perishable food items received for quality control, when requested by Executive Chef
Interact with individuals outside the hotel including but not limited to, clients, suppliers, government officials, competitors and other members of the local community, when requested to do by Executive Chef / Exec sous
Develop formal training plans and conduct on the job training sessions for kitchen employees
Coordinate functions and activities with other Food & Beverage Departments
Report directly to the Executive Chef / Exec Sous

109

Chef de Cuisine Resume Examples & Samples

In-depth culinary knowledge
Completed an internationally recognized apprenticeship, culinary school or certified training program
Minimum 12 year experience in culinary field with at least 5 years experience in an International Class Hotel or high volume operations of a 5-star caliber

110

Chef de Cuisine Resume Examples & Samples

Keep immediate supervisor fully informed of all problems or matters requiring his/her attention
Coordinate and monitor all phases of loss prevention in kitchen areas
Ensure preparation of required reports, including (but not limited to) wage progress, payroll, revenue, employee schedules, quarterly actions plans
Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry
Attend all meetings as required
Work with the Executive Chef and Director of F&B to create and implement menus
Design and employee cafeteria rotating menu and oversee cafeteria operations
Check all stations at the end of every shift for proper food storage and sanitation
Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report
Cut meat, poultry, and seafood according to daily business

111

Chef de Cuisine Resume Examples & Samples

Achieve smooth operation of the department
Optimize the use of materials, manpower, thereby maximizing revenue and guest satisfaction
Execute training of kitchen colleagues
Set good example to enhance motivation of colleagues and reach mission
Monitoring of extra hours of team members
Possess a minimum experience of 2 years working in a similar position
Experience working in a steak restaurant
Worked in luxury hotels and restaurants previously for a minimum of 3 to 5 years
A good knowledge and understanding of kitchen

112

Chef de Cuisine Resume Examples & Samples

Monitors that all equipment in the kitchen is clean and in proper working condition. Identifies need for repairs and ensures that repairs are made in a timely manner
Associate’s degree (AA)
Three (3) years’ experience in supervising high volume facilities
Must have Food Safety and Applicable Sanitation Training
Strong organizational and interpersonal skills

113

Chef de Cuisine Resume Examples & Samples

Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation
Ensure that sanitation standards as set forth by LifeWorks/Aramark, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen
Comply with LifeWorks/Aramark Work Rules and Standards of Conduct as set forth by the Company

114

Chef de Cuisine Banquets Resume Examples & Samples

Manage the professional performance and development of direct reports and oversee the supervision of team members to include recruiting, training, performance review and coaching
Manage execution of banquet food preparation according to quality standards, training of employees in cooking methods, presentation techniques, portion control, and retention of nutrients
Deliver full compliance of all Food Preparation, Presentation and Plating Specifications according to food delivery standards to manage guest service delivery against expectations
Manage the financial performance according to established goals with active participation in budget planning and cost control; food, labor, waste, etc., within the department
Manage execution of process improvement plans/efforts leveraging proven process improvement methodologies based on review of operational activities and areas for improvement with effective communications to reflect progress
Lead the development of new menu items and menu specials according to business goals and objectives focused on increased revenue and improved guest services
Provide management support to other affiliated properties leveraging culinary skills and experience to achieve corporate key initiatives and goals
Deliver operational performance ensuring compliance against all policies and procedures with emphasis on food safety and sanitation guidelines. Assist in thedevelopment, implementation and enforcement of all rules, policies, and procedures
Deliver management communications; written and verbal, to Executive Chef, direct reports and all Team Members within the department as well as internal support departments and corporate team; as appropriate
Manage relationships with internal support departments to achieve high performance standards, product availability and product quality
Conducts meetings with departmental management staff on a regular basis to ensure thorough and timely information flow
Five (5) years varied Food and Beverage experience with specific culinary skills and experience
Two (2) years in a Supervisory position
Strong financial management in the areas of menu planning, food and labor cost according to established budget and P/L statements
Strong interpersonal skills as well as excellent oral and written communications
Knowledge of food production and service and has the ability to perform all position in banquet operations in order to supervise, direct, and train all banquet personnel

115

Chef de Cuisine Banquets Resume Examples & Samples

Maintains department objectives, standards, guidelines and budget to ensure proper management of department
Monitors and evaluates food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards
Coordinates with Sous Chef to experiment with new cooking techniques and ingredient combinations; assesses ingredient cost and cooking/serving efficiency; tests for taste satisfaction; documents in recipe book; and photographs new food items for standard presentation style in order to develop new menu items
Works with Banquet Manager to assist with development of banquet menus which meets client requests, cost requirements and feasibility for efficient preparation
Inspects restaurant kitchen areas and makes decisions for necessary corrective actions in order to maintain company and Health Department standards and avoid risk for citation and bad press
Ability to review and comprehend recipes and all necessary documentation
Ability to prepare all varieties of meat, including veal, pork, beef, lamb, poultry, game and seafood
Complete understanding of kitchen operations
Luxury Banquet experience in a 4 or 5 star Hotel, Resort, or Zagat rated property with large banquet volume
Extreme attention to detail and demonstrated organizations skills, budgeting experience and full understanding of financials is also required

116

Chef de Cuisine Resume Examples & Samples

Proficient in the preparation of a variety of authentic Asian cuisines, noodles and soups
Ability to create a unique menu and concept
Ability to read, write, speak and understand the English language to comprehend written and or verbal instructions from management, guests and fellow team members
Proficiency in Microsoft Word, Excel, Outlook and Stratton Warren programs for recipes, ordering and payroll
Excellent time management, organizational skills and attention to detail with emphasis on exceeding guests expectations
8-10 years of progressive culinary career growth with emphasis on authentic Asian cuisine and a minimum of 5 years management experience
Excellent Team Member training skills and ability to develop exceptional teams

117

Chef de Cuisine Resume Examples & Samples

In conjunction with the Executive Chef, adjusts the Resort Western menu based on available food, cost, season and estimated business levels
Works in conjunction with the hotel market gardener to plant vegetables and herbs appropriate for the cuisine of The Dining Room
Creates standard recipes incorporating portions, ingredients, item cost and presentation and ensures these recipes are trained, respected and delivered to our hosts
Ensures that all material and equipment related to the Dining Room kitchen that has been made available, is used correctly, is in good working order and is maintained regularly
Personally meets as many guests as possible during each dinner service to promote himself, his team and his product – this can include taking guests orders, creating custom dishes for the guests etc
Keeps up to date with innovation in the market place in terms of cooking techniques, new products and proposes any measures likely to improve the food business of the resort
Handles guest complaints effectively and immediately, taking all appropriate action to ensure the guest is fully satisfied with the outcome
Ensures appropriate and sufficient coverage by management of the Dining Room / Western kitchen duty roster and hosts’ annual leave in an effective manner which fits with the business occupancy levels and minimizes financial output
Michelin Star or similar Restaurant experience is preferred
Spent time travelling and doing stages for other top chefs
Enthusiastic about food, knowledge of new techniques and style, the wish to learn and teach
Worked for one of the top Spanish or Australian chefs is of advantage, but is not a pre-requisite
Think out of the box, being wild, love to explore new techniques, and must be able to take the guidance into the realm of Sustainability
Love organic, local, garden, raw, healthy food. The chef is required to not just use as much as possible vegetables from the own garden, but is encouraged to actively be involved in what we plant. Raw food, Eat-With-Six Senses Concept, Sous vide techniques, organic vegetarian….these are power words for us and very important
Due to vida requirements only Thai nationals need apply

118

Chef de Cuisine Resume Examples & Samples

To ensure that all outlet reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Executive Chef and Executive Sous Chefs in an accurate and punctual manner
To develop menus and "specials" which meet the needs of the target market and are in line with the operating concept for the restaurant
To develop menus and set standard recipes (as per SOPs) which allow the restaurants to run at an acceptable food cost, thereby satisfying guest needs and expectations
To maximize colleague productivity and morale and consistently maintain discipline following hotel guidelines and local legislation
Another important role for the Chef de Cuisine is to ensure that they follow strict hygiene rules and maintain what we have already achieved with HACCP throughout the resort
BSc in Culinary Arts
5 years minimum in five star hotel and minumin 2 years as Chef de Cuisine
Background in Italian cuisine

119

Chef de Cuisine Resume Examples & Samples

Minimum 12 year experience in culinary field with at least 5 years’ experience in an International Class Hotel or high volume operations of a 5-star calibre
Physically fit
Knowledge of other languages and basic understanding of local language preferred
Must have strong culinary experience (international preferred)
Excellent leadership & supervisory skills with a “hands-on” approach
Positive attitude and high energy level
Motivator & self-starter; displays initiative & creativity
Team player and team builder
Flexible & adaptable to different working locations
Finance knowledge

120

Chef de Cuisine Resume Examples & Samples

Professional Experience in Hospitality: Progressive career in Chinese kitchen gained over the last 5 years, 2 years of which would have been spent as a Chef De Cuisine or Head Chef
Leadership Experience: Demonstrated skills in leading a diverse team with varying degrees of experience and talents able to teach and inspire team members to be their best every day
Proficiency in Mandarin is a Must

121

Chef de Cuisine Resume Examples & Samples

The Chef de Cuisine is responsible for the operations of Fenesse kitchen and the delivery of the highest standard of food quality as per Jumeirah Vittaveli standards and procedures
Ensures that all food in Fenesse, whether cooked or uncooked is consistent in terms of quality, taste and presentation as set by Executive Chef/ Executive Sous Chef
Ensures preparation of food produce superior meals within budget parameters, which will result in a profitable food operation. He plans meals, supervises and coordinates the work of chefs, cooks and other kitchen associates. He is also to be familiar with competitive operations with regards to pricing, quality and merchandising
Assists the Executive Chef and Executive Sous Chef in the day-to-day Culinary operations and represents him, as and when required, with all its responsibilities
Prepares and conducts meetings and group presentations to keep staff/ management/ other parties informed of resort operations and other relevant issues
Plan team systems and structures
Set team goals in consultation with team members according to Resort/ department goals, policies and practices
Manage cross-cultural communication
Maintain personal presentation to resort and Jumeirah standards
Demonstrate professional attitude and behavior at all times
Analyse, evaluate and improve your personal performance on a continual basis
Apply resort quality assurance principles
Abide by the Jumeirah Code of Conduct
Abide by the Jumeirah Employee Handbook
Abide by both the resort Jumeirah policies and procedures
Interact with department and resort staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication
Work effectively in a team
Ensure all reporting and servicing deadlines are met on a timely basis
At least has seven (7) years kitchen experience in a five star Resort/ Hotel at supervisory/ Sous chef level
Strong personality who fosters good team working relation
Positive with a ‘can-do’ attitude
Must have the ability and motivation to create new dishes and establish effective standards for all food production and presentation

122

Rooftop Chef de Cuisine Resume Examples & Samples

Well organized
Integrious
Passionate about helping others

123

Chef de Cuisine Resume Examples & Samples

Prepares daily menu items as directed
Supervising and training all food production staff which include: Cooks, Cold Cooks, General Food Service Workers and student staff
Trains full time and student workers on production techniques
Managing menu/recipe development for the Board Plan, Specials Events
Assists Production Manager with coordinating the ordering of food, supplies and equipment
Assists with inventory management and control
Interfaces with Chef Manager to ensure product is ready for production and production guides are distributed
Provides oversight to ensure food is produced and presented in a timely matter as well as meeting the quantities to be produced. Follows established system for serving methods and food handling techniques to ensure the highest of quality
Responsibilities can include assigning food production duties to kitchen production staff daily. Responsibility for working with full-time and student staff to ensure all production needs are covered, including recruiting and training student kitchen workers. Works with Unit & Chef Managers to determine appropriate staffing levels
Ensures that the prep is completed for the following day
Supervises and ensures that the proper sanitation and safety regulations are followed
Works with Chef Manager to ensure proper utilization of leftover food. Adjusts following day’s production amount as appropriate
Meets with the Chef Manager daily to review counts, details and menus
Performs various supervisory duties
Culinary degree in food preparation and three to five years relevant experience in a high volume, commercial environment. The equivalent or combination of experience and/or training which provides the required knowledge, skills, and abilities will be considered
Ability to plan and lead staff training sessions, along with on the job training
Must have thorough knowledge of all aspects of food preparation to include vegan/vegetarian cuisines as well as service and sanitation
Ability to manage implementation of food systems and operational procedures
Ability to maintain good, accurate records, as well as a basic skillset in using a computer
Excellent hearing/speaking ability
Good manual dexterity
Ability to climb stairs
Ability to be mobile between workstations and other areas on campus
Ability to lift 50+ pounds
Ability to operate kitchen equipment properly
Vision sufficient to prepare detailed food presentations and read printed materials
Ability to operate a motor vehicle and maintain a valid driver’s license
Serve Safe Certification required

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