Chef Resume Samples

The Guide To Resume Tailoring

Guide the recruiter to the conclusion that you are the best candidate for the chef job. It’s actually very simple. Tailor your resume by picking relevant responsibilities from the examples below and then add your accomplishments. This way, you can position yourself in the best way to get hired.

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C Dickinson

Christop

Dickinson

5858 O'Keefe Pike

San Francisco

+1 (555) 921 3944

5858 O'Keefe Pike

San Francisco

Phone

p +1 (555) 921 3944

Experience Experience

Boston, MA

Chef

Boston, MA

Flatley-Nicolas

Boston, MA

Chef

Work closely with the Food Service Manager, Program Manager and customer Site Manager to ensure that high quality varied menu items are consistently provided
Create and develop unique food offerings which encompass well-balanced and environmental initiatives that provide our Guest with a variety of selections
Manages by providing positive and constructive feedback and performance evaluations to employees in order to reward, coach, correct and motivate
Undertake, and to be instructed in bookwork/accounting procedures in order to work in a high grade to cover for sickness and other absence when necessary
Develop and taste recipes for food preparation and presentation that provide consistent high quality and minimize cost
Management of all back of house staff in a high volume kitchen, including ongoing training , development, and follow up
Principles of training and Inventory and record-keeping techniques providing work direction

Detroit, MI

Italian Chef

Detroit, MI

Gutmann LLC

Detroit, MI

Italian Chef

Performs all duties of kitchen managers and employees as necessary
Develops, designs, or creates new menus and recipes based on standards or artistic contributions
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
Make sure that all dishes are uniform and that established portion sizes are adhered to
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for specialty restaurant
Assist the Executive Chef in developing new menus and promotion ideas
Establishes and maintains effective employee relationships. Assists in solving problems that might arise

present

Dallas, TX

Restaurant Chef

Dallas, TX

Wunsch-Mann

present

Dallas, TX

Restaurant Chef

present

Supervises/Manages the Culinary team to include efficient staffing, team member development and training, performance management and policy enforcement
Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant
Assists in developing daily and seasonal menu items for the specialty restaurant
Assists in determining how food should be presented and creates decorative food displays
Working alongside the culinary team to ensure excellence standards are met, to inspire creativity and to coach associates in their professional development

Education Education

Bachelor’s Degree in Doneness

Brigham Young University

Bachelor’s Degree in Doneness

Skills Skills

Ability to work 7 days a week, AM, PM, and late nights, variable/unpredictable schedules at times
Excellent English communication skills and ability to interact effectively with customers and other personnel
Menu and Food Preparation Knowledge - ability to consistently prepare food according to specifications
Ensure snacks, grab and go, and light self-serve items available are available 24/7
Highly responsible & reliable
Good knowledge of the International hotel industry and department
Have a solid knowledge of culinary techniques
Ability to work cohesively with fellow colleagues as part of a team
Experience of working in a high volume kitchen with quick turnover cooking breakfast
Ability to utilize computer programs such as CTUIT, Aloha POS, Excel, Word, and Outlook

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Director, Executive Chef-culinary Operations Resume Examples & Samples

Direct leadership supporting the Vice President of Culinary to ensure that Universal Studios Hollywood offers consistent quality food offerings daily to its park guests and employees. To develop and execute new menu items that drive revenue and guest satisfaction scores while impacting operations positively
Oversee and monitor the preparation and service of food to insure consistent quality. Plan, coordinate and supervise the work of staff in the production of food. Maintain quality and cost controls, develop recipes and menus, and manage inventories. Coordinate, train and supervise the work of assigned staff involved in food preparation
This position establishes procedures and protocols for kitchen teams, develops and trains culinary standards, generates revenues through menu development and planning, controls costs, promotes catering potential growth by working to increase that side of the business while keeping quality standards consistently high to meet Universal Studios’ culture and reputation
Actively participate in menu planning, sampling, and introducing new products. Recommend changes in procedures and ingredients. Assist in managing food and production costs, and recommend adjustments that might be needed. Work closely with management team on delivery frequency, as well as order and inventory amounts
Develop compelling core and promotional menu offerings that drive guest satisfaction, guest traffic and brand awareness via application of understanding and knowledge of consumer, market and industry trends
Review necessary reports to ensure daily/monthly/annual budgetary adherence and to ensure reasonable ongoing responses to operating conditions
Partner with all levels of management (within the Food Service Department or other operating groups) to ensure Company initiatives are implemented successfully, which includes participating in Department/Company task forces and/or committees
Partners with the Facilities Director to insure proper maintenance of all food venue equipment and with the information technology group to insure that all recipes are updated and accurate
Partner with other food team members and department partners to meet budgeted metrics (i.e. COGS, labor, Guest Satisfaction & Employee Satisfaction). Take responsibility and lead the team on the culinary side to drive the food program at Universal Studios Hollywood to be top in class
Monitor proper and safe use of all production equipment. Recommend measures to improve production/service methods, equipment performance, and use of equipment to increase efficiency and safety of operations. Recommend replacement and purchase of food service equipment
Responsible for implementation, follow-through, closure of product development, testing, implementation (to include concept consumer panels, creative showings, financial showing, field testing) for the purpose of maximizing product development (including processes and meeting timelines)
Partner with finance department to provide operational information in order to create successful metrics to help determine our business needs and to make accurate decisions
Partner with the EATEC Team to insure all inventories are accurate
10 years Executive Chef experience with high volume food service operation required; or equivalent combination of education and experience, which includes working in a high-volume fast-paced environment over a multi-concept property (i.e. large resort, theme park, casino, stadium, convention center, etc.) or diverse restaurant chain
Bachelor's degree in Business, Hospitality, Culinary or a related field; or equivalent combination of education and experience
Experience working at a restaurant support center for a major restaurant chain is a plus
Proven success in controlling costs, maximizing profit and directly supervising multiple individuals
Proven excellent verbal and written communication, interpersonal, organizational and multi-tasking skills
Demonstrated ability to motivate and supervise managerial and supervisory staff
Excellent management skills in leading a diverse team and working under tight and fast track deadlines
Experience with union work environment preferred
Knowledge and maintenance of all costs/food purchasing function/recipe costing/yield testing
Knowledge of food related POS and EATEC systems

Specialty Chef-disneyland Resume Examples & Samples

Manage various Halal kitchens. Planning and organizing kitchen activities
Provide training to the kitchen staffs
Prepare elaborate dishes
Control food cost, quality and consistency
Maintain food hygiene and work safety
Communicate with restaurant managers during daily operation
5 to 8 years of culinary experience in Halal meal, preferably in four or five star hotels and / or restaurant operations
A good knowledge of Southeast Asian and Middle Eastern Cuisine is an advantage
Creative and have extensive knowledge about Halal food products and techniques
Fluent in HACCP as well as general food sanitation and safety
Able to lead and manage large number of culinary staffs in a concept operation
Computer literate (e.g. MS Word, Excel, Powerpoint, etc.)
Good organization skills. Able to thrive in a rapid changing environment

Chef, Executive Resume Examples & Samples

Ensure that only the freshest ingredients are utilized
Inject newness and fresh ideas into the menu to maintain industry best quality
5+ years restaurant and customer service experience
Strong knowledge of food procurement and food cost management
Diploma from a culinary school or institute
Inspire with Services

Chef Disney s Vero Beach Resort Resume Examples & Samples

Exhibit strong leadership skills, human relations expertise and motivational ability
Develop and nurture partnerships with the front of the house team as well as strategic partners to provide a seamless Guest Experience
Minimum 5 years Culinary experience
Minimum 3 years as Sous Chef
Demonstrated business acumen with experience and strong analytical skills in the area of food and labor cost
Proven ability to coach, lead and inspire diverse Cast
Demonstrated multi-cultural experience
Demonstrated strong networking skills

Chef-maggie Restaurant Resume Examples & Samples

Accurately schedule and review staff to budgeted labor. Responsibe for Payroll exceptions, approvals, and labor distribution reports
Oversee ordering/receiving, cost transfers, variance reports and invenotory control of all food, beverages, supplies, etc
In-depth knowledge of classical and contemporary culinary techniques
Responsible for all off premise catering, employee holiday meals, on mountain events, end of season BBQ, etc
Responsible for the guidance of the CMC apprenticeship program
Commisary kitchen responsible for children's ski school lunches throughout the winter. Production of bulk sauces, soups, smoked items, etc for other on-mountain restaurants and bakery program to generate additional revenues
Purchasing systems, MS office suite, Outlook

Second Chef Resume Examples & Samples

Familiar with high quality ingredients and complex dishes
Pre-employment drug test
Training and teaching experience preferred as you will be a leader in the kitchen

Service Manager / Service Chef-aarhus Resume Examples & Samples

Supervise day to day operations, control warranty costs and travel expenses
Manage service and parts operations at the store level
Performs Service Writing and Counsel
Train, mentor team, Maintain records of time, expenses and materials
Perform equipment inspections, adjustments and certifications
Help maintain cleanliness of vehicles and service center
Effectively handle multiple priorities, organize workload, and meet deadlines
Pick up and deliver customer vehicles using full size van and 20ft trailer
Manage the running of the business
Degree or Certificate from a University program in Automotive Technology or equivalent experience
5+ yrs experience in a dealership environment, 7+ years in the automotive industry
2-5 years Service Manager experience and 2-5 years Service Advisor experience
Factory Trained Master Status / OEM Training, Hybrid Experience a plus
ASE Master Certification (A1 – A8), ASE Service Consultant Certification (C1)
Certification to repair A/C systems and handle refrigerant
Excellent oral and written communication skills as well as the ability to follow instructions required
Ability to establish and maintain cooperative working relationships with those contacted in the course of work, including the public
Maintain and perform top level professional integrity and appearance as a service manager
Experience of Microsoft packages (Excel, Word, PowerPoint and Outlook.)

Executive Chef-ski Tip Lodge Resume Examples & Samples

Growing business
Maintaining budgeted food, labor, and expenses
Writing daily and specialty menus
Overseeing staff
Teaching and coaching apprentices
Working with conference services on event functions and weddings
Maintaining reputation as well as high reviews and ratings
Purchasing and receiving
Following and enforcing company guidelines and policies
Creating a positive and productive work environment for front and back of house
Staying current on food trends, ability to adapt to change
Minimum 5 years of fine dining culinary experience - required
Executive chef management experience - required
Successful budgeting experience - required

Executive Chef-winter Seasonal Resume Examples & Samples

Develop menus and recipes that match the theme and clientel of the restaurant
3+ years of supervising 10 or more people - preferred
Basic Microsoft Office and Outlook experice

Executive Chef Keystone Hospitality F&B Resume Examples & Samples

Hiring, training, disciplining, motivating, teaching, developing and coaching all chefs and assisting with support staff
Able to jump on the line at any time
Constantly develop, communicate with, and manage outlet chefs in accordance with department policies and procedures
Collaborate with the F&B Director and the outlet chefs in creating new, innovative, and cost effective menus for each season
Understands food trends, trains and upholds the menus, recipes, and standards. Maintains consistency and quality of product
Responsible for controlling labor and food costs across the resort outlets
Create a positive and engaging team atmosphere with emphasis on support, teaching, instructing, and educating new culinary employees while maintaining a level of experience and Keystone standards that our guests expect
Fiscal responsibility to all food and labor costs
Culinary degree or equivalent experience – required
Executive chef experience – required
2+ years experience managing multiple outlets – required
2+ years management experience in a fine dining restaurant – required
ServSafe certification or the ability to obtain – required
Performance management experience including coaching, developing, disciplinary – required
Previous experience with purchasing, time and labor controls, recipe costing – required
Microsoft Office proficient – required
Resort experience – strongly preferred
Public speaking and/or demonstration cooking experience - preferred
Culinary teaching experience – preferred
Comfortable with various cooking styles

Culinary Chef Assistant, Walt Disney World Resume Examples & Samples

Minimum 3 years experience or culinary certification and 2 years related experience
Proficient knife skills
Knowledge of HACCP
Proficient with culinary techniques specialized to the location
Demonstrates good judgment of quantity and production
Proven ability to accomplish all previous tasks
Guest service focus
Knowledge of culinary techniques
Awareness of modern and classical cooking
Supports the chef in their absence
Must be currently statused as a Chef Assistant to be considered for this opening
Must meet current transfer guidelines to be considered for this opening
This role is Full-Time and requires full availability for any shift, any day of the week, including nights, weekends, and holidays
Previous experience in buffet or table service restaurants
Bilingual communication skills

Butiks Chef / Store Manager Resume Examples & Samples

Help drive business and maximize sales through customer service, product knowledge, product presentation and promotion
Implement all operational policies and procedures in order to satisfy the needs of the customer while helping Tesla achieve its goals
Lead the interviewing and recruitment of candidates who possess the skills necessary to help achieve store goals
Train and develop a staff to consistently perform to company standards
Lead in the planning, implementation, and follow up of store operational tasks and projects including but not limited to outbound events and sales networking activities
Control store expenses, including staffing, supplies, and services
Adhere to processes regarding merchandise display and physical inventory
Experiment with and promote daily workflow efficiency improvements within local team, share proven best practices with peers and management
Represent Tesla in a professional and responsible manner when communicating with others both inside and outside the company
Your performance will be measured by your ability to manage a productive team of Owner Advisors who are demonstrating strong sales performance and maintaining robust and active potential customer pipelines and Product Specialists who are actively engaging and signing up potential customers for sales follow up all while maintaining excellent customer satisfaction ratings for your store

Executive Chef & Director Resume Examples & Samples

Develop all recipes and menus. Seek out new items to enhance our product line
In partnership with manager, exploit current culinary trends and implement new and on-brand initiatives
Devise and standardize daily specials and new recipes as requested by manager
Consistently produce all dishes to restaurant specifications
Supervise all back-of-house production, and train staff on proper preparations and duties
Manage business to achieve expected P&L results in terms of Sales, Margin, Labor Percentage and EBIT
Monitor and maintain all ordering and inventory systems
Create work schedules in-line with the needs of the business
Act as liaison between restaurant and the stores team
Maintain a leadership presence to the store, your team and to our guests, seek opportunity to improve and exceed customer and associate expectations
Supervise and adherence to COGS controls while maintaining quality and margins
5-10 years of full-service restaurant or high-end retail food production with management experience
Bachelor’s Degree in Hospitality or Culinary concentration preferred
Ability to identify, hire and develop top talent
Ability to lead and motivate by example, strong leadership presence
Ability to work well with all levels to build teams and partnerships
Highly organized and able to adapt quickly to changing priorities
Ability to communicate with all levels of management and team members
Understanding of P&L statements, inventory systems, receiving protocols and basic business financial reporting
Understanding a la carte restaurant service and a quick-serve counter service in an upscale environment
Ability to maintain superior sanitation standards in both front and back-of-house
Ability to manage labor cost and controls

Chef, Sous Resume Examples & Samples

Supervises and assists in preparation and presentation of all food items. Ensures food is fresh and prepared in a timely fashion
Schedules employees and production of food items according to the projected attendance
Trains staff in production and presentation of products. Maintains recipe books and training logs
Makes new recipes for special events and for the restaurant
Maintains a clean and safe work environment. Places work orders to have defective equipment repaired. Ensures floors are kept clean and dry. Ensures the walls are cleaned regularly. Responsible for working order and cleanliness of coolers
PeopleSoft Coded knowledge, skills and abilities: I.S.-Microsoft Office, HR-Health and Safety, MGMT-Supervision, ADMIN-Safety Procedures, OFFICE-Planning & Scheduling, MKTG-Customer Rep Experience, TECH-Machine Operation
Ability to write reports, business correspondence and procedure manuals
Ability to effectively present information in one-on-one and small group situations to customers, clients and other employees of the organization
Ability to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions and decimals
Ability to perform these operations using units of American money, weight measurement, volume and distance
Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form
Extensive knowledge of food and food handling process
Required ability to cook in a high volume environment, to cook from scratch and understand advanced techniques and procedures
3-5 years in a supervisory Chef position required; or equivalent combination of education and experience

Executive Chef-sevens Restaurant Resume Examples & Samples

Serve Safe certification required
Use of computer to include purchasing systems, Microsoft office suite including Outlook and Time and Labor programs
Spanish preferred, English required

Executive Chef-ski Hill Grill / T-bar Resume Examples & Samples

Menu planning,cost efficient production and consistent execution of all menu items
Maintain Enivronmental Health standards across all operations
Ensure entire outlet operates under HACCP guidelines and adheres to Serve Safe Culinary Guidelines
Maintain financial performance of operation related to food sales vs. operating budget spending and labor
Accurately schedule and manage staff compared to budgeted labor. Responsibe for payroll exceptions, approvals, and labor distribution reports of culinary employees
Oversee ordering, cost transfers, variance reports and inventory control of all food, beverages, supplies, etc
Responsible for hiring, retaining and training all culinary personnel
Has skills to create show pieces and artistic buffet presentations
Responsible for off premise catering, employee holiday meals, on mountain events, end of season BBQ, etc
Responsible for the guidance of the applicable apprenticeship or internship programs

Chef-fast Casual Resume Examples & Samples

Menu planning, production and delivery
Assist in budget process and forecasting of business
Food safety across all operations
Responsible for hiring, retaining and training all food service personel
Minimum 5 years of direct management experience
Serve Safe certification required within 30 days of hire

Restaurant Executive Chef-month Resume Examples & Samples

To place orders using the Coupa computerized purchasing system
To hire, schedule and separate employees with the help of the food and beverage manager while keeping labor cost within budget
3+ years of Restaurant experience - preferred
Basic Microsoft Office and Outlook experience

Restaurant Executive Chef-winter Seasonal Resume Examples & Samples

Develop menus and recipes that match the theme and clientele of the restaurant
To adhere to all food safety and health department guidelines for food production and storage
Ensures that all kitchen equipment is maintained in proper working condition
Minimum of 5 years cooking in a professional kitchen

Chef Resume Examples & Samples

Provide leadership, development, support and motivation to salaried direct reports creating a positive environment that encourages ownership and accountability and meets or exceeds business results
Provide leadership to ensure consistent, high quality Guest service standards within the operation through coaching and accountability measures while promoting innovation and creativity in an environment that welcomes and embraces change
Create and develop unique food offerings which encompass well-balanced and environmental initiatives that provide our Guest with a variety of selections
Ensure safety and sanitation levels are upheld in accordance with the State of Hawaii and WDP&R standards and regulations
Develop and nurture a relationship and partnership with the Front of the House and Resort partners as well as strategic partners to provide a seamless Guest Experience
Minimum 5 years of culinary management experience
Demonstrated ability to customize menus considering well balanced options and items impacting the environment
Experience in Table Service and Quick Service restaurant development
Proven computer skills
Proven communication skills; able to articulate thoughts
Ability to develop, motivate, mentor and coach
Ability to oversee all of the various Culinary operations including Banquets, Table Side Restaurants, and Quick Service Restaurant locations
Demonstrated ability to interact & supervise all Chefs as well as Cast Members
Attained Food Safety Certification
Multi-lingual Japanese/English

Restaurant Chef Resume Examples & Samples

To hire, schedule and separate employees with the help of the general manager and resort executive chef while keeping labor cost within budget
Ensure guest survey goals are met for food quality, and friendliness and helpfulness of staff
Uphold grooming and uniform standards daily (leading by example)
Enforce and support F&B on mountain transportation standards
Support, uphold and enforce the Vail Resorts cutting edge knife safety program
Must be knowledgeable of all facility opening and closing procedures

Executive Chef-one Ski Hill Place Resume Examples & Samples

Financial responsibilities include, but not limited to, forecasting operating expense, achieving or improving on budgeted COS, achieving or improving upon budgeted labor and annual culinary budget participation
Other administrative duties include onboarding and dismissal paperwork, frequent and timely communication with stakeholder departments, ordering of product to fulfill operational demand and quality expectation, tracking of staff development
Exhibit professional demeanor through appearance and maintain a positive attitude toward all employees and guests
Create and engage in opportunities to grow both the F&B top and bottom lines
Develop written spec sheets for each menu item to include name, description, portion size, ingredients, cost per serving, and menu price
Responsible for taking pictures of all menu items and for maintaining both the photos and spec sheets in a central location
Establish and maintain all par levels for food items, kitchen supplies, and all necessary products needed to operate the culinary department
Follow all Vail Resorts food and beverage standards
Conduct monthly Brand Standards self audits

Executive Chef, The th Restaurant Resume Examples & Samples

Produce fine dining food with an emphasis on high volume and quick ticket time execution
Create and implement standardized recipes that are proprietary to The 10th Restaurant – Modern Alpine Cuisine
Participate in Vail Mountain Club Food Committee tastings and address member feedback. Develop strategies to refine the lunch program following annual member survey results
Design and execute functions at The 10th, including annual holiday parties, cooking classes, summer luncheons, and exclusive venue buy outs and weddings
Develop, manage and communicate all menu concepts and standards Culinary and Service teams, Vail Mountain Dining Department, and marketing and advertising teams
Constantly develop, communicate with, and manage staff in accordance with departmental and Company policies and procedures. Establish and maintain a successful and positive working environment and culture of excellence within The 10th through proper training, discipline and support/respect of all staff
Ensure proper safety and sanitation procedures are adhered to throughout the entire facility, including supervision of food preparation and production, proper condition and cleanliness of all equipment, maintenance of GHS SDS book, and monitoring use of cleaning chemicals
Perform daily and monthly inventory of all food and soft goods products in the restaurant with the Coupa purchasing system. Conduct spot audits to control shrinkage
Achieve and maintain proper and budgeted staffing levels through effective hiring and scheduling of staff. Communicate employment needs and concerns to the General Manager and VMD Office Manager
Coordinate payroll and administrative duties related to staffing and kitchen staff management
Create and maintain working relationships with all departments on Vail Mountain
Collaborate with other Chefs on the mountain to raise the overall quality of Vail Mountain Dining
Establish and maintain a successful, positive, and fun working environment through proper training, positive support, and discipline when necessary (with appropriate documentation)
Work with Human Resources to align team members to Vail Resorts policies, procedures, and compliance, addressing performance issues and coaching and disciplinary action and follow up
Have an understanding of and ability to achieve AAA dining award standards, DiRona award standards, , and any other Brand Standards as applicable
Other duties as assigned by General Manager or Director of Food and Beverage
Prior experience in a high volume fine dining restaurant - required
Prior management experience in a private club restaurant – preferred
At least 2 years management experience in a fine dining restaurant – required
Current Globally Harmonized System of Classification and Labeling of Chemicals (GHS) certification or be able to obtain upon employment (will provide training) – required
Microsoft Office proficiency – required
Prior food costing, labor and budget management experience – required
Seasonal and/or resort experience – preferred
Public speaking and/or demonstration cooking experience – preferred

Chef Engineer Resume Examples & Samples

Implement and champion infrastructure as code through Chef and other automation tools
Work closely with both development and operations teams and demonstrate a commitment to their success. This includes attending meetings and developing relationships required to grow as a Nordstrom team member
Represent Nordstrom in the technical community, which can include participating in conferences and contributing to open source
Demonstrate a passion and commitment towards advancing automation and the craft of operations
Participate in 24x7 on-call rotation
Understanding of software development methodologies and practices, including agile development, continuous integration and continuous delivery
You can demonstrate deep knowledge for some language or technology stack that you've worked with at least two years
At least six months experience with Chef or Puppet, including testing frameworks such as ChefSpec or RSpec
Ruby, PowerShell or Unix shell scripting experience (and prepared to dive into all three)
You are comfortable using command line tools for Linux or Windows system administration
You've used git or another distributed version control system
At least three months experience with AWS preferred
BS or MS in CS, Engineering or equivalent practical experience

Tournant Chef Resume Examples & Samples

Ensuring that all internal and external guests have the highest quality culinary experience possible while maintaining a profitable department that is also environmentally aware
Exhibiting a professional demeanor through appearance, and by maintaining a positive attitude toward all co-workers, managers, and guests
Ensuring that the stewarding department has closed down properly at the end of each shift
Current certification in the Utah Professional Food Handler Program
Culinary degree/certification is preferred
Ability to communicate in Spanish is preferred

Executive Chef-arrowhead Alpine Club Yurt-winter Seasonal Resume Examples & Samples

Order through Stratton & Warren all food and beverage products
Prepping food at Zach’s for transportation to the Yurt via a snowmobile
Take accurate month end inventory to ensure food and beverage costs are being maintained
Valid US driver's license - required
Proficient on Microsoft Office - Preferred
College degree - Preferred
Must be able to work well as part of a team
Must to rationally handle guest complaints and questions

Executive Chef-the Arrabelle, a Rockresort Resume Examples & Samples

Capable of executing high volume and quick ticket times
Create and implement standardized recipes
Design and execute catering functions and work closely with the catering team
Develop, manage and communicate all menu concepts and standards Culinary and Front of the House teams
Constantly develop, communicate with, and manage staff in accordance with departmental and Company policies and procedures. Establish and maintain a successful and positive working environment and culture of excellence within The Arrabelle through proper training, discipline and support/respect of all staff
Conduct daily meetings with Culinary management, and meet weekly with Service management to discuss safety and pertinent information and menu updates
Perform daily and monthly inventory of all food and soft goods products in the restaurant with the Coupa purchasing system
Responsible for costing and cost control of all menus
Ensure meticulous and detailed maintenance of the kitchen areas
Achieve and maintain proper and budgeted staffing levels through effective hiring and scheduling of staff
Responsible for all hiring and recruitment of culinary and stewarding teams
Create and maintain working relationships with all departments on within the resort
Collaborate with Restaurant and Catering management on menu development and lead a cohesive team
Establish and maintain a successful, positive, and fun working environment through proper training, positive support, and discipline when necessary
Have an understanding of and ability to train and achieve Health Department and Brand Standards as applicable
Other duties as assigned by General Manager
An Associates or Bachelor’s Degree in Culinary Arts or Sciences or equivalent professional experience - required
Prior experience in a high volume upscale dining restaurant - required
At least 5 years’ experience as an Executive Chef in professional restaurants / hotels / casinos – required
Current ServSafe certificate or be able to obtain upon employment (will provide training) – required
Knowledge of the Spanish language - preferred
Knowledge of current sanitation guidelines and the ability to insert these into the operation – required
Experience with performance management, development and coaching – required
Seasonal and/or resort hotel experience – preferred
Public speaking and/or media experience – preferred

Regional Chef, Retail Operations Resume Examples & Samples

Culinary Program/ Food Quality and Safety/ Menu
Supports development of product recipes, menus, procedures, and training materials
Communicates effectively with PD team, Category, Q&A team, as well as regional directors to ensure all food offerings are properly prepared, held, and served
Liaison between the production team, commissary kitchen, and retail operations focusing on information compilation and dissemination, quality control/consistency and training
Supports retail operations by ensuring all product orders delivered on time and in full
Works with vp of Food Ops to develop ideas for menu improvements and changes, better cross-utilization of ingredients, better packaging, grab & go products, and seasonal/monthly specials
Complies with all food safety and Q&A regulations
Continually improves quality and authenticity to support the premium positioning of the brand
Culinary Arts Degree from a recognized Culinary school (i.e. CIA, Johnson and Wales) and/or Five (5) years of progressive food service production management experience
Serv-Safe Managers Certification
Certified Executive Chef preferred
Openness and willingness to learn new techniques
Clean work habits with great attention to detail
Passionate culinarian with great palette and sense of presentation
Ability to effectively train and develop staff and build team morale
Ability to innovate and implement new ideas
Ability to multitask and prioritize effectively in a fast paced and demanding environment while maintaining composure
Ability to think quickly and adapt to changing situations while maintaining the highest quality of product and other established standards
Proven ability to lead a staff and positively influence employee behavior
Must have excellent verbal and written communication
Ability to use computer technology and analysis tools (Excel, Outlook, PowerPoint,Web)
This position will require travel

Executive Chef-winter Seasonal Resume Examples & Samples

To hire, schedule and separate employees with the help of the food and beverage manager
Keep labor cost within budget
Minimum of 2 years cooking in a professional kitchen - preferred

Culinary Development Chef-corporate Resume Examples & Samples

Overall Culinary Development Responsibility of assigned projects
Culinary Degree required with advanced work in Culinary Arts. Bachelor’s degree preferred
Minimum 5 years progressive Culinary experience, post degree completion
Computer skills including Microsoft Office, Food Production Management systems, recipe database, and presentation software
Requires culinary vision and a passion for food
Requires excellent written and oral communication skills, as well as presentation skills
Requires strong interpersonal and motivational skills
Requires strong attention to detail and ability to envision the implementation tools needed to successfully utilize a concept or brand at the unit level

Executive Chef-hearst Castle Resume Examples & Samples

5+ years Industry Culinary and Management Experience-experience with full P&L responsibility
Café/Catering menu development & costing
Previous experience with food and labor cost controls, demonstration cooking
Development of Culinary team preferred
Dedication and determination with a focus on results orientation - Experience of Microsoft Office applications preferred

Executive Chef-palm Springs Aerial Tramway Resume Examples & Samples

Leadership position responsible for all culinary operations in a busy, multi-function restaurant, catering and fast casual environment
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 ensure proper safety and sanitation in kitchen
A minimum of 3-5 years of culinary management experience in a multi-unit environment including restaurants and banquets/catering
Ability to manage simultaneous events and staff in a diverse environment with focus on client and customer services is essential to success in this role
Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include holidays, evenings and weekends

Retail Chef & Production Manager Resume Examples & Samples

Candidates with high volume, fast paced, casual dining restaurants or like experience in a hospitality or institutional setting preferred
Working knowledge of local and state sanitation inspection programs
Ability to define problems, collect data, history, establish facts, and draw valid conclusions
Ability to manage in a diverse environment with a focus on client and customer service
Working knowledge of Microsoft Word, Excel, Power Point, etc

Executive Chef-healthcare Resume Examples & Samples

Delivers strong operational performance by executing against Aramark Healthcare and regulatory agency standards and programs, continually monitoring operations, and completing assessments and necessary action plans to provide optimal food quality and meal service
This requires a hands-on individual (80% working, 20% admin) who is knowledgeable and can implement standard kitchen operations such as inventory, forecasting production levels, use of production sheets, safety, sanitation and computer systems
Bachelor's Degree or Associates or related culinary degree is preferred
Experience with a minimum sales volume of $5M+ required
Must be able to manage Sous Chef/Production Managers (kitchen/food production), Food Service Supervisors and 30+ FTE's
Strong organizational, verbal and written communication, as well as time management skills are essential
Experience with and knowledge of all Microsoft Office applications required

Executive Chef-business Dining Resume Examples & Samples

Select and develop recipes, standardize production recipes to ensure consistent quality
Establish presentation technique and quality standards, plan and price menus, ensures proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen
May cook selected items, no more than 20% of the time
The Executive Chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases
Typically reports to a Food Service Director or General Manager

Chef Resume Examples & Samples

Works with and coordinates all catering / banquet events with the appropriate team members to ensure the highest standards are achieved in all catered events
Schedules and coordinates the work of all kitchen personnel to ensure that all food preparation is economical and technically correct
Forecasts, budgets and action plans pertaining to F&B operation
Meets or exceeds cost of goods sold (COGS) budget
Purchases all food and necessary food preparation supplies
Develop and taste recipes for food preparation and presentation that provide consistent high quality and minimize cost
Full compliance with the Department of Health regulations

Executive Chef-freds Restaurant Resume Examples & Samples

Maintain equipment and comply with all departmental policies, service procedures, standards
Check the house counts, forecasted covers, catering activity, purchases, and meetings
Establish the priorities and assign production and prep task to staff to execute
Monitor and maintain cleanliness, sanitation, and organization of the Kitchen
Monitor ingredients in order to forecast shortage. Work with purchasing agent on a daily basis to determine what items/ingredients need to be ordered for the kitchen
Develop special menu items and test and write recipes
Train staff on machinery, sanitation and health regulations
3 years experience in a similar position
10 years experience in a hotel or restaurant
Culinary training certification or apprenticeship
College degree or vocational training certificate preferred
Knowledge of food cost controls
Previous experience with all products and food ingredients
Fluency in a second language (preferably Spanish) is ideal but not required
Skills in basic arithmetic
Strong communications skills, both verbal and written
Perform job functions with attention to detail, speed, and accuracy
Use good judgment in making decisions under pressure
Work with minimal supervision
Maintain confidentiality of guest information and pertinent company data

Chef-the Wisconsin Room Resume Examples & Samples

Have work experience in all areas of back of house operations
Have a culinary technical degree or certificate or 2 years’ experience
Supervisory Experience is required

Chef, Sous Resume Examples & Samples

Understands and actively participate in Environmental, Health & Safety responsibilities by following established Universal Orlando policy, procedures, training and Team Member involvement activities
Regularly (2/3 of the time or more) stand; talk or hear; reach with hands and arms; walk
Frequently (1/3 to 2/3 of the time) use hands to finger, handle or feel objects, tools or controls
Occasionally (1/3 of the time or less) sit; climb or balance; stoop; kneel; crouch or crawl; taste or smell; lift and/or move up to 50 pounds
Specific vision abilities required by this job include close vision
Occasionally (1/3 of the time or less) be exposed to wet, humid conditions (non-weather)

Chef Specialist Resume Examples & Samples

Develop fully automated deployment processes using Opscode Chef and other scripts
Develop comprehensive code comments and code documentation
Prototype creative solutions quickly, and be able to guide the team in crafting and implementing
Work with different teams to understand integrations with systems to include
Ensure software quality assurance and adherence to standards and processes
Drive increased efficiency and effectiveness in the deployments scripts
Creates system documentation/play book and participates in requirements, design and code reviews
Performs defect corrections for ensuring quality
3+ years of Cloud automation experience with Chef and Ruby
3+ years of experience working with REST or Soap APIs
3+ year of experience with cloud provider SDKs and/or CLIs
2+ years of work with Amazon AWS and/or Verizon Enterprise Cloud

Executive Chef-usc Galen Center Resume Examples & Samples

Train, manage and develop culinary associates
Offer culinary instruction and demonstrate culinary techniques and consult with clients
A minimum of 3-5 years of culinary management experience in a diverse, event-based environment including restaurants, concessions
Candidate must be willing to be hands on with associates and operations and be willing to work event-based hours that include evenings and weekends

Sous Chef, Universal Studios Hollywood Resume Examples & Samples

Establish and maintain appropriate pars for Catering
Conduct daily inspections of the facility and complete the “daily walk through” reports for all areas
Maintain all kitchen in a sanitary condition at all times
Work in conjunction with facilities to insure proper maintenance of all equipment
Champion delivery of high quality product and service, from purchasing to our guests
Accurately complete and maintain the daily production log and weekly production plan
In partnership with the Food Warehouse and the Fresh Product Receiving Clerk, inspect all received product
Maintain production specification book and photos
Insure that all charges into and out of the restaurants are current and correct
Communicate with the information technology group to insure that all recipes are updated and accurate
Partner with the EATEC Team to insure all inventories are correct
Support the culinary team within the Theme Park and Catering, as assigned
Maintain all equipment in a sanitary condition
Work within all health and sanitation guidelines
Assist in the development of all staff
Establish and maintain effective control of cost of goods and waste
Ability to foster and maintain strong working relationships with co workers and operations
Knowledge and maintenance of costs
Provide operational analysis to the Executive Sous Chef and food service managers
Ensure the success of the food service waste management program
Utilize all excess food items and insure it is transferred and or repurposed
Partner with Human Resources for developing and/or improving training, including new hire training, for the culinary team
Responsible for training, developing and promoting the culinary team through individual performance planning
Foster a respectful workplace for all employees
Maintain attendance of Production cooks and offer encouragement when needed

Executive Chef-usaf-elmendorf, AK Resume Examples & Samples

Select and develop recipes and plan and price menus
You may cook selected items, no more than 20% of the time
You will oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques
You will be directly supervising kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases
Executive Chef Coaches and trains military cooks in the Military Dining Hall
Executive Chef is also responsible in helping co-manage the 4 retail locations on the campus; (bowling center, ski lodge, community center cafe, and a new Mexican concept)
Executive chef is hands on in the catering events on base

Hotel Executive Chef Resume Examples & Samples

Provide professional culinary advice. Plan and develop new menus and recipes. Schedule meal production
Inspect food storage and direct sanitary maintenance of kitchen and storage facilities
Work alongside culinary staff in the preparation of food to ensure quality standards in line with overall culinary program and venue business plan. Schedule meal production and perform quality control checks according to standards
Maintain currency with professional organizations and publications pertinent to unit’s operation
Maintain currency with, understand and ensure unit compliance with all university policies and procedures and with all applicable local, state and federal laws and regulations

Segment Chef Resume Examples & Samples

Collaborate with producers and the social team, who are your teammates in building great stories
Assist in storyboarding of recipes
Prep and cook for in-studio shoots
Test original and curated recipes to ensure they’re worthy of entertaining video content
Familiar with social food trends
Create detailed shopping lists for the Editorial Video Production Assistant
Ideate food stories using the Thrillist voice and tone
Bachelor’s degree and at least 2+ years experience in video and the food industry
Strong understanding of food styling, handling and cooking practices
Must have a can-do attitude and be a team player
Time management and organization skills
Must be proficient in Google Drive (Google Docs, Sheets, etc.)

Executive Chef-beano s Cabin Resume Examples & Samples

Associates or Bachelors degree in Culinary Arts or Sciences or equivalent professional restaurant experience including a formal apprenticeship in an accredited restaurant
7 Years experience as an executive chef in professional restaurants
Management experience in a fine dining and/or club restaurant required
Must obtain or have valid Colorado driver's license upon employment
Awareness of current Haz Mat and sanitation guidelines
Current sanitation certificate
Excellent communicator; ability to teach staff in a kitchen environment; flexibility and adaptability
Some knowledge of the Spanish language highly preferred
Past experience in club environment

Banquet Sous Chef-vail Marriott Resume Examples & Samples

Capable of creating a motivational atmosphere and a cohesive culinary/kitchen team. Is actively involved in the daily operation by being a “hands on” Chef through modeling proper culinary techniques and working alongside employees. Exhibits a professional demeanor through appearance and by maintaining a positive attitude toward all employees and guests
Oversees the compliance of state health regulations in the safe handling, storage and service of all food items. Also responsible for ensuring that all china, glassware, silver and kitchen equipment is properly sanitized, racked and/or stored
Responsible for maintaining clean and organized storage areas for all food items and for proper rotation. Leads the charge in “clean as you go” techniques that insure all kitchens, dish rooms, storage and heart-of-the-house areas are both clean and safe
Determines the pricing and standardization of menu items, to include menu development, portion controls, pricing etc
2 years in high volume hotel kitchen. -preferred
CO Food Safety accreditation or equivalent. -required
Must be able to communicate effectively in English, both written and verbal. -required
Spanish communication skills. -preferred
Must be able to taste and smell. -required
Must be able to stand or walk briskly for up to 8 hours. -required
Must be able to crouch, stoop or kneel. -required

Restaurant Chef Resume Examples & Samples

Responsible for the flow of all food production for general service and private events. Supervise the set-up and food production areas within the kitchen to maximize productivity and minimize waste. Supervise and coordinate food preparation. Ensure products are being stocked properly. Develop and create new menu items and plate presentations
Schedule employees for mandatory trainings, complete employee reviews, and provide resources for employees’ interpersonal needs while abiding by the Collective Bargaining Agreement and USC Hospitality Standard Operating Procedures. Attend culinary tastings to recruit and hire new staff
Manage and monitor employees’ hours and breaks to control labor. Determine and post schedules. Ensure all wage and hours standards are being followed. Ensure all direct reports maintain a safe work environment
Ensure direct reports have properly completed all assigned tasks that fit their job description. Direct, guide, and motivate staff to meet the production and/or sales goals. Supervise staff to ensure they are following the standards set by USC Hospitality and the Health Department
Work closely with the Health Department to maintain compliance. Ensure overall facility cleanliness at all times. Check equipment daily and make arrangements for repairs, if necessary
Perform other related duties as assigned or requested. The university reserves the right to add or change duties at any time

Executive Chef-ski Tip Lodge Resume Examples & Samples

Overseeing staff, scheduling
Teaching and coaching culinary apprentices
Monthly reviews and overseeing cooking skill sets for culinary students

Bread Sous Chef Resume Examples & Samples

Responsible for daily and weekly bread production
Supervise a small team
Write and research international bread recipes/menus
Sets up station according to kitchen guidelines
Prepares all food items directed in a sanitary and timely manner
Prepares food items consistently by adhering to all recipe standards
Task involves up line set up, clean-up and breakdown and providing excellent customer service
Performs additional responsibilities, although not detailed, as requested by the Chef, Sous Chef, Kitchen or Account Manager at any time
Knowledge of writing bread menus and order guides
Ensure cost effective production of the highest quality
Be a part of the interviewing, staging, and hiring process as well as reviews
Ability to handle HR issues with employees

Chef de Resume Examples & Samples

Lead a large and diverse team of Functional Consultants across the Record-to-Report stream
Collect key data to support building of the system to be used for the Blueprint phase in alignment with the Planning and Scoping report built as part of Phase 3B
Analyze, document and model the business processes based on data collected during Blueprint workshops
Lead Blueprint, and ‘Straw-Man’ workshops
Ensure that the Saputo business objectives are met by leveraging the system or new business process to realize the desired benefits
Lead a benefit realization focused implementation with emphasis on benefits identified during the prior Phase 3B
Lead the design of reports, forms, interfaces, conversions, and enhancement activities
Participate in the deployment of the new business processes including transition support
Support testing activities
Be responsible for managing test defects
Support and Guide Saputo’s Business and IT Team Leads

Executive Chef-healthcare Resume Examples & Samples

Client Relationship:Develop and maintain effective client and customer rapport for mutually beneficial business relationships. Aggregate and communicate regional culinary and ingredient trends
Requires at least 4 years of culinary experience and 1-3 years in a culinary or food service management role
Experience with a minimum sales volume of $2+M
Chain restaurant management experience with knowledge of standard menus and recipes, production systems, food safety/santiation and waste management

Corporate Executive Chef Resume Examples & Samples

Responsible for supervising all House of Blues club culinary leadership insuring the execution of proper operations; food quality, related costs, and procedures. The Corporate Executive Chef will be asked to create new relevant and innovative menu items, and be responsible for chef training and development
Minimum 5 years successful multi-unit/revenue center BOH management and Fine Dining experience
Proven success in Chef recruiting, training and development
Skilled in cooking, cost controls, management, crew training and development
Superior knowledge of Food and Beverage costs, labor costs, and product cost management
Experience with supplier/buyer relationships
Computer knowledge: Excel worksheets, databases, word processing, point of sale systems
Ability to effectively run all kitchen operations
Able to work in a fast paced environment

Data Chef Engineer Resume Examples & Samples

Participate in development of a big analysis system based on Hadoop ecosystem
Coordinate/Participate in all levels of data processing (Architecture, Mining, Analysis, Representation, etc.)
Communicate w/ customers and developers on all levels of data processing
Ability to provide high-grade results in short time frame
Ability to work w/ many projects at the same time
Good organization skills, with a logical approach to problem solving, good time management and task prioritization skills
Proactive and able to work with minimum supervision

Executive Chef-alpenglow Stube Resume Examples & Samples

5 years experience in an Executive Chef position - strongly preferred, or equivalent experience in Sous Chef position(s)
Manager Certification ServSafe (or upon hire)
Proficient in English - written and spoken

Executive Chef-sevens Restaurant Resume Examples & Samples

Menu development - this includes pricing out menu items; creating recipes for menu items; training/demonstrating presentation of each menu item
Oversee organization and cleanliness of kitchen operations and BOH storage areas
Creating and implementing quality and standard controls
Effectively run a high volume food line for a full service restaurants
Directly involved in culinary management training as well as overseeing the training of all line level culinary staff
Recruiting and hiring of culinary staff
Financial oversight and assistance with monthly food inventories, cost transfers, menu costing, capital projects, managing operational purchases and participating in monthly business reviews
Oversee staff scheduling and working within the labor budget given to that location. Managing labor daily and monitoring labor as a % of revenue
Assist in budget process and forecasting
Maintain financial performance of operation related to food sales vs. spending and labor
Ensure entire outlet operates under HACCP guidelines and adhere to Serv Safe culinary guidelines
Commitment to self-development and training

Executive Chef-lake Tahoe Resume Examples & Samples

Menu development focusing on seasonal ingredients utilizing locally sourced food and or beverage products
Provide educationally forward dining programs that align with institutions vision
Institute hospitality excellence in service and product quality
Provide operational and team leadership insuring excellence in guest experience
Implement / ensure industry standard food and beverage HACCP and safety programs are in place and active
Implement culinary skills training programs within culinary operation
Working knowledge of electronic media and computer literate
Support marketing team with local and regional community promotions
Responsible for execution of component or complex recognition and reward programs
Staff recruiting – utilizing regional chef schools, trade schools and local job fairs as needed
Financial oversight – food cost, labor cost, and department specific P&L

Chef-disney s Vero Beach Resume Examples & Samples

Ensure that safety and sanitation levels are upheld in accordance with all regulations
Utilize interpersonal and communication skills to lead, influence, and encourage others
Minimum 5 years culinary leadership experience
Demonstrated strong verbal and written communication skills with direct reports and resource partners
Demonstrated organizational skills with attention to detail
Proven ability to use cooking skills in the creation of menus that meet the dietary needs and trends of Guests
Proven experience as a Chef (Leader of Leaders)
Associate’s degree in Culinary Arts or equivalent

Senior Executive Chef-lifeworks Resume Examples & Samples

Minimum of 10 years kitchen experience, 5 within an Executive Chef role
Experience within a high volume environment- minimum of 1000 meals per day
Prior experience developing and leading sustainable and healthy dining programs

Executive Chef-new Peak Restaurant Resume Examples & Samples

Oversee ordering/receiving, cost transfers, variance reports and inventory control of all food, beverages, supplies, etc purchased for the entire building
Check and maintain food quality of all food served and produced
Adhering and training all culinary staff to food safety guidelines
Serve Safe Food Protection Manager certification
Purchasing systems, MS office suite, Outlook, Time and Labor

Chef Resume Examples & Samples

Must possess at least two years’ experience in volume food preparation, buffet presentation and institutional food service
Must possess strong leadership qualities and supervisory skills
Must possess technical skills in the areas of meat cutting, baking, salad preparation and a la carte food preparation
Must lift and carry up to 50 pounds up to 20 feet and up stairs
Must understand principles of food service sanitation and technical skills in food preparation
Stands and walks on concrete floors, often stands in one spot for lengthy periods of time
Reads and comprehends labels and recipes printed in English to understand use and directions of cleaning chemicals and food products
Works shifts. Holiday and weekend work required
Assist the Food Service Manager in menu preparation
Work with dining room staff to ensure appropriate services as well as special dietary needs
Schedule employees to ensure appropriate coverage
Supervise clean up
Ensure that Health Department Regulations are followed
Prepare and supervise the serving of meals
Perform other duties as deemed necessary by the Food Service Manager
Uphold the YMCA of the Rockies' Mission Statement

Station Chef, Mckay s Resume Examples & Samples

Provide guidance and direction to culinary and kitchen staff. Assist with on the job training for new/existing staff to ensure cooking techniques, recipes, and unit chef/manager’s directions are followed. Ensure staff is performing duties in a timely and consistent manner under the direction of the unit chef/manager
Measure and mix ingredients according to recipes and/or direction from culinary supervisors. Cook and pre-prepare food according to culinary supervisors’ directions to specific quality, quantity, appearance, and temperature, including compliance and consistency with product, menu, and recipe specifications and on time production standards
Prepare high quality soups, sauces, salads, appetizers, dressings, stews, and desserts in a timely manner. Ensure consistent quality of food goods with preparation and final execution
Assist in creating daily specials and recipes in conjunction with the unit chef/manager. Perform related duties such as developing new/modified recipes and practical application of new/modified a la carte menu and special event menu items
Maintain full knowledge of all menus, recipes, and special event menus. Maintain daily production lists and event prep sheets. Assist in ordering and maintaining inventory including cost control measures and proper storage. Plan station production on a daily and/or weekly basis based on established forecasts. Provide written and oral instructions to staff
Adhere to department service, health, and sanitation standards, safety and university rules and regulations. Store all food goods in approved containers that are wrapped, dated, and labeled and store equipment in proper space

Sous Chef, Production Kitchen Resume Examples & Samples

Responsible for supervising employees’ workflow, setting leadership standards, and guiding work locations efficiency. Builds internal relationships ensure our employees are exceeding expectations
Acts as Environmental Health & Safety Team representative for the employees
Uphold projected labor budget. Adjust operations as necessary to budget, including weekly work schedules
Ensure proper training of new hires is upheld to the content of the training materials
Culinary knowledge & formal training preferred
Minimum 5 years management & food industry experience with multiple large high volume food service operations and managing a team of 20+ employees
Must be able to express ideas clearly and logically that are fact based
Must demonstrate good judgment and a strong sense of ethics in deciding how to respond to internal (TMs) and external customers’ (guests) concerns and issues while keeping company business models in mind

Executive Chef-business Dining Resume Examples & Samples

Compliance:Ensure compliance with Aramark food, occupational and environmental safety polices in all culinary and kitchen operations. Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour
Multi-tasking, as well as the ability to simplify the agenda for the team is a must
Experience with a minimum sales volume of $+M

Sous Chef-vail Mountain Dining Resume Examples & Samples

Proficient in all positions in the kitchen and will be responsible for training, overseeing and evaluating employees
This individual may assist in the creation, costing, and management of menu in addition to monthly inventory, staff scheduling, and purchasing/ordering
Must be available to work weekends and holidays including -required
2 years managerial experience. -preferred

Executive Chef-broken Arrow Resume Examples & Samples

5 or more years of culinary experience - required
5 or more years supervising large staff - required
Valid driver's license - required
Proficient in MS Office - required
Willing and available to work weekends, holidays and evenings as needed - required
Friendly and professional demeanor with guests both internal and external - required
High volume dining and event experience - preferred
Past use of computerized purchasing system - preferred

Chef-executive Resume Examples & Samples

Labor Cost
Working Knowledge of Microsoft, Word, Excel and Access systems
Must be able to lift and/or move up to 50 lbs
Computer knowledge:Excel worksheets, databases, word processing, and Outlook

Executive Chef-tamarack Lodge Resume Examples & Samples

Adhere to all food safety and health department guidelines for food production and storage
To hire, schedule, retain, and separate employees with the help of the General Manager while keeping labor cost within budget
Supervise all kitchen staff in the proper preparation, presentation, and service of product served
Develop menus and recipes that match our guests’ needs and that retain our resorts creativity
Purchase, receive, and stock all food products and rotate stock as needed. Give clear instruction to the night operations team to facilitate your plan
Maintain costs through purchasing practices, proper costing of menu items and minimizing product loss
Learn, train, and facilitate the Coupa ordering/inventory system
To maintain a safe working environment by adhering to health and safety policies, internal and external, and conducting regular safety talks with staff
Direct kitchen staff in maintaining all kitchen and storage areas in a clean and orderly condition
Must be able to communicate and handle personnel issues and concerns
Expedites all food items being served
Ensures that all kitchen equipment is maintained and in proper working condition

Terrain Cafe Palo Alto-sous Chef Resume Examples & Samples

Attends all scheduled meetings and brings suggestions for improvement
Performs other related duties as assigned by the Chef or manager-on-duty
Minimum 2 years restaurant experience required
Culinary degree helpful, but not required
Capacity to teach others pertinent to this role
Must be able to communicate clearly with managers, kitchen and dining room personnel, and all Vetri Family Leadership
Ability to reach, bend, stoop and frequently lift up to 50 pounds
Ability to work in a standing position for long periods of time (up to and exceeding 12 hours)
Must be able to follow printed recipes and all directions and specifications as directed by Vetri Family Culinary Leadership
Must maintain high personal hygiene standards

Executive Chef-summit House Resume Examples & Samples

Culinary degree or equivalent experience - required
2 years minimum experience in a high volume fast casual environment- required
3 years experience in an Executive Chef position or equivalent experience in Sous Chef position(s)
Current ServSafe Certified- required
Proficient in English - written and spoken- required
Previous experience with purchasing, time and labor controls, recipe costing, Microsoft office programs, health department standards, training, coaching and developing of staff
Complies or is willing to comply upon hire with VR grooming policies - required

Event Specialist Chef Resume Examples & Samples

Prepare food and conduct sampling to consumers
Engage audience and create awareness and enthusiasm
Promote and educate consumers on products and build brand awareness
Dynamically and aggressively sell products to customers
Event Set-up and Breakdown
(Required)High School Diploma or GEDor equivalent experience
Field of Study/Area of Experience: Culinary certification or degree
Cooking and preparing specialty recipes in a commercial or creative environment
Basic computer skills including familiarity with Word, Excel, and Internet usage

Grill Chef Resume Examples & Samples

Grill food and conduct sampling to consumers
Multi-task grilling and customer service
High level Elevated Cook with Grilling skill set
Grilling and preparing recipes in a commercial or creative environment
Ability to develop recipes, and type them up
Ability to understand recipes, and cook them
Independent/flexible and comfortable with remote management
Must be Food Safety Certified or must be able to pass Food Safety Certification Exam
Excellent customer service orientation
Team building Skills. Basic computer skills including familiarity with Word, Excel, and Internet usage
Ability to stand 6-7 hours a day
Ability to work 28 hours a week
Must have access to email and the internet
Must have access to a printer
Ability to maintain a positive professional relationship with management and store employees
Good written communication and verbal communication skills

Associate Development Chef Resume Examples & Samples

Maintain Kitchen operations (sanitation, maintenance, & organization)
Coordinate and execute technical cuttings
Work with internal and external groups to arrange social and business functions
Work with procurement to source new purveyors or specific ingredients to achieve business needs
Maintain inventory of ingredients used in the development process
Work pro-actively to stage ingredients for upcoming development sessions
Input and maintain formulas on inter-department shared drive
Researches and becomes familiar with competitive products, including knowledge around preparation instructions
Researches, tests, develops and documents consumer-focused and foodservice recipes according to Recipe Writing Best Practices
Inputs consumer-focused recipes into CBORD, the recipe database system and understands nutritional analysis generated by the system
Participates in group ideation sessions for innovation and/or base business
Performs and attends technical product cuttings
Supports strategic Sales and Marketing initiatives, including food styling for consumer research and sales promotion materials
Provides base business and innovation retail support
Maintains confidential files in SharePoint site
Ability to stand and work on feet for extended periods of time up to 4 hours

Prototyping Kitchen Chef Resume Examples & Samples

Provide strong culinary guidance to team members and support projects to deliver innovative and competitive products/processes/systems in response to business and consumer needs
Effectively transfer concept ideas into culinary prototypes and integrate culinary skills and knowledge to interpret concepts
Advise and challenge the scientists on feasibility of recipes and cook prototypes upon alignment with stakeholders
Explore culinary process or techniques that are potentially patentable and present results/methods to relevant team members and stakeholders. Provide regional culinary insights
Recommend, plan and deliver culinary and technical support for NRC projects
Actively participate in expert Chef network to promote cross-fertilization between different R&D sites
Relevant degree in culinary or food technology
At least 5-10 years experience as a kitchen chef
Up to date knowledge of quality and HACCP requirements
Significant culinary exposure in global environment will be considered an asset
Excellent communication skills in English (spoken and written)

Temp Chef Resume Examples & Samples

Ability to read recipes, production sheets, menus
Ability to communicate verbally with customers, peers and supervisors
Ability to stand on feet for extended periods of time
Ability to lift 20 lbs without assistance
2 years of high volume cooking experience
Experience in fine dining or upscale catering
2 to 5 years supervisory role
Preferred culinary degree or comparable experience
Compter skills
Restaurant and catering line experience

Chef Resume Examples & Samples

Supports the Service Plus Philosophy of Texas Tech University
Supports the Total Quality Management Philosophy of the Department of Hospitality Services
Prepares, coordinates, and conducts cook training programs, specifically to the area assigned
Promotes proper handling of all food and food-related products and promotes high food safety and sanitation protocols
Provides on-site, hands-on training in food preparation techniques for all cooking staff
Develops recipe handouts and testing materials for cook training programs
Works directly with executive chef in developing and standardizing recipes for the area assigned
Revises, explains, and reviews all recipes with appropriate cook staff and makes recommendations to executive chef and associate director
Prepares sample recipes and new products for taste-test panels as well as continuous development of new recipe ideas and menu items
Works with executive chef and purchasing and product coordinator on new products and subsequent luncheons
Investigates and seeks out solutions to specific recipe and product related problems
Evaluates quality and quantity control for correct presentation, overall menu appeal, and provides hands-on training as needed
Participates in special events and caterings throughout the year and as necessary
Discusses meal service with respective supervisory staff and disseminates information to respective cook staff
Assists management and supervisory staff in enforcing proper safety and sanitation guidelines, as well as enforcing follow-through on product preparation and presentation targets
Chef certification and/or near completion of certification from an accredited culinary school and/or program
Completed sanitation certification course, i.e.ServeSafe

Assistant Events Chef Resume Examples & Samples

Formal Culinary training and Degree required
Experience in working in foodservice businesses Back of House
SafeServ certification desired
Excellent communications skills and ability to multi-task

Culinary Chef Assistant Resume Examples & Samples

Chef Assistants are responsible for execution of all menu categories and specific recipes for menu items including; timing, quality, temperature, portion, and presentation
Chef Assistants are responsible for overseeing all daily operations and will be assisting with overall culinary supervision promoting teamwork, efficiency, and fun working environment
Chef Assistants will lead Cast Members on HACCP/sanitation procedures to ensure strict regulations/standards are upheld at all times
Chef Assistants will assist with allergy requests; will provide knowledge of product ensuring a safe, smooth operation
Minimum 5 years experience or culinary certification and 3 years related experience
Experienced in all stations in the kitchen and multiple cooking skills
Knowledge of kitchen equipment specialized to the location
Be receptive to working on-stage and working in the chef’s table if needed
Knowledge of basic butchering
Will be required to meet with the chef(s) for an overview
Prior experience as a Prep Chef, Kitchen Manager, Sous Chef and/or Executive Chef

Executive Chef-anaheim Convention Center Resume Examples & Samples

Prior experience managing in a union environment preferred
A minimum of 4-8 years of culinary management experience in a multi-unit, high-volume environment including catering and concessions
Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include early mornings, evenings, weekends and holidays

Sous Chef-grand California Hotel Resume Examples & Samples

May be responsible for batch cooking, a la carte or set menus, recipe development, volume and timing and mobile delivery of foods. Interact with Guests and execute on dietary and allergy needs for Guests
Minimum of two years of culinary management experience or two years of Sous Chef or Chef Assistant experience
Understand and demonstrate fundamentals of cooking
Demonstrated ability to work with a diverse Cast
Demonstrate creativity
Culinary degree or equivalent work experience

Chef-atria Burlingame Resume Examples & Samples

Coach, train and develop kitchen staff as requested by the Culinary Services Director
Responsible for the overall food quality and presentation of meals according to established recipes and approved menus
Adhere to and train staff on Quality Enhancement standards and standard food safety practices
Assist with planning, preparation, and execution of special events, banquets, and theme meals
When applicable acquaint new residents with menus, seating, and dining options and hours
Conduct Pre-Meal stand up for all dining and kitchen staff
Assist with keeping kitchen floors clean (sweeps and mops) and trash emptied
Assist Culinary Services Director with in-services

Chef-atria Summit Ridge Resume Examples & Samples

Provide high levels of customer service and create a restaurant style dining atmosphere
Ensure that all food is purchased, stored, prepared and served in accordance to local, state, and federal guidelines
Assist the Director of Culinary Services in interviewing, hiring, coaching, training and developing staff. This includes, but not limited to, staff evaluations and discipline of food service staff in accordance with company guidelines
Assist preparing and coordinating work schedules for staff in accordance to budget
Assist in the implementation and execution the Art of Atria Dining
Assist Director of Culinary Services in menus planning and development based on resident likes and dislikes, budget, and seasonal options
Responsible for maintaining adequate amounts of cleaning supplies, small wares, equipment, and food in accordance with local and state regulations and employee safety requirements
Responsible for the implementation and adherence to the Atria Quality Enhancement Program
Assist kitchen staff with Pre-Meal stand up for all dining and kitchen staff
Five years cooking experience in the hospitality field

Production Manager Chef Resume Examples & Samples

Possess a degree from an accredited culinary institution, or four years of equivalent culinary experience
Experience working with a variety of cooking styles and diverse culinary cuisines
Experience with writing menus and/or recipes
Possess three years of progressive supervision and leadership in foodservice
Possess experience using computerized systems for inventory, ordering, and menus (i.e. FoodPro, Computrition, CBORD, MS Office, etc.)
Show working knowledge of a food safety program (i.e. HACCP, ServSafe, or other comparable food safety program)
Involvement with inventory, ordering and other purchasing functions
Exhibit two years of experience working in a high volume food service environment (i.e., hospital, resort, college/university, country club, commissary, large-scale catering, etc
Experience working in a college/university food service environment
Demonstrated knowledge of and relevant ability with, culturally diverse communities among potential target and constituent populations

Sous Chef-fish Resume Examples & Samples

Assist in overseeing the culinary operations in Fish consistent with the strategies and vision of the property
Assist in overseeing Human Resources responsibilities to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; adherence to the company’s status quo third party representation philosophy; compliance with company policies, legal requirements and collective bargaining agreements
Assist in overseeing the budget of the culinary aspect of Fish and P&L. Analyze and addresses areas concern and defines needs for improvement
Bachelor’s degree in Culinary, or equivalent work experience

Sous Chef-voltaggio Brother s Steakhouse Resume Examples & Samples

Assist in overseeing the culinary operations in Voltaggio Brother’s Steakhouse consistent with the strategies and vision of the property
Assist in overseeing the budget of the culinary aspect of Voltaggio Brother’s Steakhouse and P&L. Analyze and addresses areas concern and defines needs for improvement
Assists Executive Chef in monitoring overtime, staff motivation
Assists Executive Chef in monitoring and enforcing Company and Departmental safety policies, Health Department Standards and all other applicable

Executive Chef Room-barmasa Resume Examples & Samples

Conduct a frequent walk through of each Kitchen area and direct respective personnel to correct any deficiencies ensuring that quality and details are being maintained
Design and implement restaurant menu and menu engineering and consistently rotates menu items
Efficiently operate within pre-established food and labor cost controls and plays an active role in contributing to the restaurant’s profits
Maintain operational control of purchasing, receiving, purveyor lists, and inventory of all kitchen items
Ensure that employees have all required certification validated, i.e., Sheriff Cards, Health Cards, and Alcohol Awareness
Requisition the day’s supplies and ensure that they are received, stored correctly, and communicating with warehouse
Meet with the Executive Steward to review equipment needs, cleaning schedule, project status, Health-Safety and sanitation follow up
Monitor performance of staff and ensure all procedures are completed to the department standards
Coordinate with Quality Control Manager all food items meet standards set forth by hotel
At least 5 years of prior experience in a similar role
At least 3 years of management experience in food and beverage
Experience planning and developing menus and recipes
Experience in labor and food cost control
Previously worked with all products and food ingredients
Associate’s Degree in Culinary Arts or recognized formal certified training program from a national association
Must be flexible if needed for occasional work outside of normal business hours

Sous Chef-market Resume Examples & Samples

Assist in overseeing the culinary operations in the Market consistent with the strategies and vision of the property
Assist in overseeing the budget of the culinary aspect of the Market and P&L. Analyze and addresses areas concern and defines needs for improvement
Responsible for assisting Executive Chef in maintaining the overall cleanliness and equipment maintenance of their areas
Math and computer skills

Executive Chef-crowne Plaza Duqm Resume Examples & Samples

Manages all functions of the Food Production operations to achieve the optimum departmental profit
Achieve the optimum quality level of food production and sanitation
Controls and analyzes the level of the following

Executive Chef-holiday Inn Bur Dubai Embassy District Resume Examples & Samples

Bachelor’s degree/Higher education in Culinary stream or Hotel Management
3-5 years experience of working in Hospitality/ Hotel setting in a similar role
Good working knowledge of HACCP principles and experience of HACCP implementation

Italian Chef-crowne Plaza Today Gurgaon Resume Examples & Samples

Must have at least ten years of experience in traditional regional Italian cuisine
Should have minimum experience of hotel system in 5 stars international hotels
Good attitude
Proactive and reliable
Self motivated chef
Team work and passionate chef
Be able to work and train and develop a team
Good communication skill in English (verbal and written)

Italian Restaurant Chef Resume Examples & Samples

Selects, trains, evaluates, leads, motivates, coaches, and disciplines 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
Assists 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
Controls labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Ensures that sanitation standards set forth by Four Seasons and the local regulations are in compliance
Communicates with employees and managers to ensure operational needs are met, coordinates menu tastings and pre-meal meetings to educate staff on food taste and preparation methods, and attends regular operational meetings to ensure effective coordination and cooperation between departments; interact directly with guests to ascertain satisfaction
Requires the ability to operate and utilize culinary production equipment and tools

Franchised Sous Chef Resume Examples & Samples

Work with Executive Chef executing banquet events, breakfast, brunch, lunch & dinner service
Identify current and future customer food preferences by establishing personal contact and rapport with clients and hotel catering and sales staff
Responsible for recipes, menu creation, implementation and efficient daily operation of restaurant, in room dinning, and banquets for all meals of the day
Oversee the front line, offering a great culinary experience to our restaurant and banquet cooks
Prepare and train staff in use of working menus, portion size, recipe cards and photo standards
Work with restaurant management to increase food knowledge of staff to properly sell menu to customers
Conduct daily walk-through of all walk-in refrigerators, storage rooms, and food lines to ensure rotation, usage, cleanliness and proper sanitation
Maintain a clean and safe environment by implementing federal, state and local sanitation requirements; maintaining first aid, CPR, and Heimlich maneuver certification; instructing others in the use of kitchen utensils, equipment operation and sanitation and sanitary food handling
Assist in the responsibility to select, train, supervise, develop, discipline and counsel employees in accordance with hotel policies and procedures
Assist in scheduling staff according to business levels, maintaining and monitoring overtime, labor and food costs
4+ years of experience in full-service restaurant
2+ years of Sous Chef experience
Graduation from a culinary academy preferred

Sous Chef-italian Kitchen Resume Examples & Samples

Directly responsible for Main Kitchen areas, ensuring a smooth running, profitable operation within the framework of the Hotel
Develop and maintain the Flavors cuisine concepts and standards for food preparation and presentation
Follows Marriott International Brand Standard requirements within his responsibility area on a day to day basis
Enforce the Marriott food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests
Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc. Maintain the basic food safety and sanitation in accordance with the company policies
Enforce Renaissance 45 point Sanitation Checklist by having all kitchens inspected on a monthly basis and put on file
Enforce Renaissance 30 point check list is completed weekly and put on file
Achieve departmental Budget goals by maintaining efficient cost expenditure
To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production
To supervise the completion of the wage progress report on a weekly basis and critique discrepancies
Responsible for accounting & billing procedures within the Flavors culinary operation
To ensure the awareness & enforcement of all Renaissance S.O.P.’s & Property L.S.O.P.’s
To enforce operational Standards that are reviewed periodically and then updated and improved
Responsible to maintain the overall welfare of our Associates by providing them with the training and resources to take care of our guests
To ensure the efficient scheduling of management and associates
To be responsible for the accurate supervision of the associate time control and payroll systems by working with Accounting and HRD
To develop and implement Manager, Supervisor & Associate training plans on a quarterly basis in conjunction with HRD
To implement a departmental daily “15 Minute” training program
To be responsible for the execution of Flavors kitchen Management & Associate reviews, ensuring appraisals in a professional and timely manner
To supervise all aspects of Associate management including hiring and discipline in conjunction with the Executive Chef
To train subordinate managers and supervisors in effective “coaching and counseling” and the correct process of progressive discipline
To conduct an effective monthly Associate meeting with minutes and P&A forwarded to the GM, F&B and HRD
To practice “open door” policy to all Associates
Periodically plan outside Associates activity to promote teamwork
To be responsible for maintaining outlet safety at all times
To be responsible for asset management of all outlet property and facilities
Conduct a preventative maintenance inspection on a monthly basis, records defects and follows up to resolve them
Promote positive inter-departmental relations through candid communication and cooperation
To respond to guest inquiries or concerns within 24 hours in what is deemed the appropriate manner
Ensure all Managers and Associates follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering
Enforce training and ensure safe work environment through the Job Safety Analysis, weekly sanitation inspections and follow-ups, loss prevention and quality assurance
Perform any reasonable request made of management which is not life threatening or against the law
Management reserves the right to make changes to this job description at its sole discretion and without advance notice
Above all, to lead by example through a “hands on” approach to motivate our Associates to excel

Franchised Sous Chef Resume Examples & Samples

Extensive knowledge of food handling and sanitation standards
Knowledge of menu composition
Understanding of purchasing and maintenance of kitchen equipment
Understanding of Restaurant, Bar/Lounge, Room Service and Catering

Breakfast Chef Resume Examples & Samples

Prep and cook breakfast buffet dishes and accompaniments as per company standard
Prepare dishes to order
Ensure sufficient stock of items in kitchen to meet demand
Ensure food presentation, portioning and quality meets the required standards
Monitor stock of food items and communicate the availability of dishes to the front of house staff and seniors chefs
To adhere to food hygiene regulations and cleaning schedules at all times
To undergo training as and when required
To check daily deliveries and record as directed by company policy
To ensure that all foods are stored correctly in the dry stores and fridges as per hygiene regulations
Perform other reasonable job duties at the request of supervisor

Asia Restaurant Sous Chef Resume Examples & Samples

Review menus, analyse recipes, determine food, labor, overhead costs and assigns prices to menu items
Observes methods of food preparation and cooking, sizes of portions, and garnishing of portions, and garnishing of foods to ensure food is prepared in prescribed manner
Minimum of 2 years work experience as Asian Commis Chef in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge
Have authentic knowledge and skills in their specialty cuisine
Work experience with wok and Asian food
Spanish and English are a must

Demi Chef Resume Examples & Samples

Possess GCE 'N' level and above
Minimum 2 years of prior experience in similar capacity in the hotel industry will be an advantage
Simple spoken and written English

Chef Apprentice Resume Examples & Samples

Passion for producing great food
Communication skills (verbal, listening, writing)
Diversity Relations
Dependability
Food Storage and Rotation
Well presented
Courteous

Sous Chef-wok Resume Examples & Samples

Assist with an effective kitchen equipment repair and maintenance programs
Effectively reports and follows-up on associate work place incidents
Observes service behaviors of associates and provides feedback to individuals, continuously strives to improve service performance
Review comment cards and guest satisfaction results with associates, and participates in the development and implementation of corrective action plans
Helps associates receive on-going training to understand guest expectations
Assists as needed in the interviewing and hiring of Culinary associates
Ensures associates are cross-trained to support successful daily operations
Participate in the associate performance appraisal process, providing feedback as needed
Ensures associates maintain required food handling and sanitation certifications
Assist the Executive Chef/Executive Sous Chef in developing and generating annual sales for the Restaurant and Catering departments through menu design and promotions
Assists the Executive Sous Chef with menu development

100

Executive Chef-ironwood American Kitchen & Plaza Bar Resume Examples & Samples

Provide employees and Sous Chef with proper training with developmental opportunities that will aid in their career aspirations
Maintain high guest satisfaction through consistently introducing innovative products
Review daily specials and offer feedback to Sous Chefs
Communicate additions or changes to the assignments as they arise throughout the shift
Requisition the days supplies and ensure that they are received and stored correctly, communicating with receiving
Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period
Monitor and ensure that all closing duties are completed to standard before staff sign out
Foster and promote a cooperative working climate, maximizing productivity and employee morale
Adhere to Fairmont Scottsdale Princess Grooming Guidelines. Click here to view: Click here to view: http://www.scottsdaleprincess.com/Meet/Grooming-Guidelines

101

Chef Resume Examples & Samples

To assist in the preparation and service of all food items for a la carte and or buffet menus according to hotel recipes and standards
Good knowledge of the International hotel industry and department
3 years experience as a chef in a fast paced kitchen

102

Cafeteria Chef Resume Examples & Samples

Consistently offer professional, friendly and engaging service to all Colleagues
Lead and manage the day to day operation of the colleague Cafeteria and ensure service standards are followed
Maintain an outstanding eating facility for all Colleagues
Work with the Kitchen to assist in the development of new menu standards and products
Maintain a high degree of food quality and food safety
Maintain all sanitation standards in food production and in the dining facility
Stay current on new food trends, including special dietary requests
Address Colleague concerns and react quickly and professionally
Train and develop all cafeteria Colleagues
Previous leadership experience in food service required
Computer literate in Microsoft Window applications preferred

103

Chef Concierge Resume Examples & Samples

Ensure the Concierge team offers the best service, knowledge and assistance to guests
Assist guests with mail, messages, and all inquiries
Previous experiences as a Concierge required
Must possess a professional presentation
Must possess outstanding guest services skills, sophisticated verbal & written communication skills
Computer literate in Microsoft Windows applications preferred

104

Thames Foyer Chef de Rang Resume Examples & Samples

To take control of a section of the restaurant, passing on instruction to the Commis de Rang to fetch all food and beverage items from the kitchen
Delegate specific tasks to Commis de Rang to ensure smooth running of each table
Enthusiastic and positive personality with the ability to build trusting relationships with others and to colve problems

105

Sous Chef-fine Dining Resume Examples & Samples

Supervises the function of culinary areas to maximize the overall food & beverage departmental profit and exceed budgeted targets
Maintain quality and consistency levels of production and presentation
Consistently monitor all culinary expenses
Ensures waste is minimized through accurate ordering, adhering to established par levels, production, and waste standards
Establishes and maintains effective colleague relations and inter-departmental working relations
In coordination with the Area Chef, implement and execute all menus as directed
Ensures all standardized recipes are utilized and followed by all culinary team members
Relieves the Area Chef as needed
College/University Level - preferred
3 years experience in the same position in a luxury hotel
Knowledge in Microsoft Office Applications (Word, Excel )
Presentable, well groomed with leadership quality

106

Chef Concierge Resume Examples & Samples

Be responsible for and pro-active in the recruitment and selection of all Concierge Staff
Constantly review training needs within the section primarily through the Hotel's appraisal system in conjunction with the Front Office Manager/GSM
Implement and monitor minimum standards of service throughout the section resulting in a GAP analysis score of no less than 90%
Responsible for the section’s roster, ensuring adequate staffing at all times
Regular communication with the Night Manager regarding the supervision of the Night Concierge staff, identifying and dealing with any issues that may arise
Ensure that no suspicious packages are accepted
Ensure that all Concierge team are correctly dressed and groomed for work
Ensure the efficient and prompt handling and delivery of all messages, facsimiles and parcels throughout the Hotel
Be familiar with all guest services within the Hotel and to ensure that all Concierge staff are also adequately furnished with such information
Knowledgeable about the immediate and surrounding area, while maintaining a library of relevant information
Be familiar with courier companies and their charges
Be aware of the daily schedule and activity of the Hotel's drivers
Be familiar with all daily events and functions occurring within the Hotel and to effectively communicate this information to all staff on duty
Ensure that the Concierge desk, Hotel entrance and Lobby kept clean and tidy at all times
Aware of VIP and long-staying guests, offering them a polite and courteous personal service
Establish and maintain an effective communication system with Reception, Front Office Management and Airport Services with regard to VIP arrivals and departures
Responsible for the maintenance of all Concierge equipment
Regularly conduct departmental meetings, encouraging two-way communication when doing so
Maintain amicable and co-operative working relations with other departments
Comply with all Health and Safety legislation, using working practices that are safe and sensible to your colleagues and to yourself
Facilitates performance evaluations for all Concierge colleagues
Attend any courses Management may deem beneficial
Manages all purchasing requirements for Concierge Desk
Uphold staff appearance and grooming procedures
Degree or Diploma in Hospitality Management
A minimum of 3 years, Hotel Concierge management experience
Previous experience in a managerial capacity
Fluent in English (verbal & written), with knowledge of third language an asset
Proven ability to guide and coach team members
Recognized commitment to Guest Service and exceeding guest expectations
Proven ability to balance complimentary objectives, guest service, colleague satisfaction and profitability
Excellent leadership, written/verbal communication and interpersonal skills
Self-motivation and organizational skills with the initiative and ability to complete projects in a timely manner and proven ability to work under pressure
An operational knowledge and proficiency in Front Office Systems-Micros-Fidelio and Microsoft Office suite (Word, Excel, PowerPoint)
A working knowledge of a second language and its application in the hotel and hospitality operation is an asset
Active member of Les Clefs D’Or is an asset

107

Executive Chinese Chef Resume Examples & Samples

To lead and manage the colleagues responsible for the preparation of the ChineseCantonese food offering
To ensure the quality of all ChineseCantonese menus as it relates to banquet and restaurant functions
To create all ChineseCantonese menus
A strong working knowledge of Chinese/Cantonese & Hongkong Style Cuisines required

108

Chef-radisson RED Minneapolis Resume Examples & Samples

Participate in the development of business strategies aligned with RED and CRHG’s mission, vision, values and strategies
Develop and implement menu and dining strategies which are aligned with the hotel’s targeted market position
Manage the kitchen operation, overall budget, recommend menu pricing, oversee inventory, purchasing and disbursement of supplies
Develop and implement strategies and practices which support Creative (employee) engagement

109

Breakfast Chef Resume Examples & Samples

Previous chef experience in a busy kitchen, ready to deal with high volume
Excellent understanding of H&S regulations and HACCP food preparations guidelines
Great verbal and written English
A passion for people, with the ability to train and develop a team
A leader spirit, ready to step up when needed
The right to work in NZ (NZ Citizen, resident or Working Visa holder)

110

Dim Sum Chef Resume Examples & Samples

Has solid culinary knowledge and cooking skills
Set benchmark standard to be the best in Hospitality Industry, food production and presentation
Taste food product daily, prior the service, to judge the quality and over all consistency and inform for any shortage
Properly follow and maintain Sofitel guidelines and standards in the menu range
Need to seek suitable alternative to high cost items to ensure price, value, perception and profitability

111

Breakfast Chef Resume Examples & Samples

Deliver a high standard of food to our guests
Add your personality and seasoning to our daily dishes, and garnish each plate with care and attention
Have a keen interest in food and a great personality to share their passion for the hospitality industry in delivering service with a smile
Be able to work in a busy environment which requires a consistency in customer service, flexibility and being able to work well under pressure

112

Senior Sous Chef Resume Examples & Samples

In conjunction with the Executive Chef, supervises the different sections of the kitchen: production of hot and cold dishes, patisserie, dishwashing etc
In conjunction with the Executive Chef, helps prepare the menus and a la carte choices
Helps prepare dishes in line with activity and consumption forecasts
Prepares dishes and/or supervises preparation
Updates the cooking instructions and ensures they are duly applied
Ensures respect of the maximum waiting times defined by the brand, checks the presentation, quality and temperature of dishes
Runs basic and advanced training for team members
Helps prepare the work schedules in line with activity forecasts
Keeps track of trends in the restaurant market
Makes suggestions to the Executive Chef in order to adapt the offer to changing customer expectations
Regularly assesses the quality of services based on guests' remarks and quality audits
Other duties as may be assigned by the management

113

Executif Chef Des Cuisines Resume Examples & Samples

Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources
Purchasing and Materials Management - Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control (e.g., accounting and budgeting)
Actively involved with training associates on the fundamentals of good cooking and excellent/clean plate presentation
Maintains purchasing, receiving and food storage policies and procedures
Ensures compliance with all local, state and federal codes
Maintains and documents all recipes which are utilized on the property
Knows and implements all of the food safety standards
Follows proper food handling procedures and maintains all foods at the correct temperature
Interacts with guests to obtain feedback on product quality and service levels; effectively responds to guest problems and complaints
Empowers associates to provide customer service
Establishes and maintains open, collaborative relationships with associates and ensures associates do the same with the team
Manages associate progressive discipline procedures for areas of responsibility. Ensures hotel policies are administered fairly and consistently. Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures
Interacts with Sous Chef and department on training regarding food knowledge and menu composition
Works on menu development for catering and restaurant/bar operations
Manages areas of responsibility to budget by reviewing operating statements, budget worksheets and payroll progress reports
Participates in budgeting process for areas of responsibility
Manages departmental controllable expenses including food cost, supplies, uniforms and equipment
Understands the impact the kitchen operations on the overall hotel financial goals; educates staff on details as appropriate

114

Sous Chef-pastry Resume Examples & Samples

Minimum 5 year work experience as Chef de Partie in a hotel or large restaurant
Majored in Culinary Arts
Excellent in Korean and good in English

115

Apprentice Chef Resume Examples & Samples

Full apprentice program with mentor support,
Training Workshops in London and Edinburgh,
Support with NVQ qualifications,
Marriott online training courses,
Full uniform will be provided including knifes,
20 day holiday (going up to 27 with years of service) bank holidays,
Full Marriott benefits package including pension scheme and worldwide Marriott accommodation discounts,

116

Executive Development Chef-lamb Weston Resume Examples & Samples

Support or lead culinary product and ideation sales presentations for both internal and external customers by effectively communicating, influencing and interacting with both internal sales, consumer insights, marketing and the customer to accomplish the established goals
Demonstrate leadership and proactive attitudes when creating culinary solutions to solve business and market issues
Set culinary goals by proactively monitoring and understanding culinary trends and be able to effectively translate those into viable product concepts and sales solutions
Proactively partner with product development teams on ideation and development of new products and menu ideas and translate those to the customer to drive sales of both new and existing products
Procure, organize and maintain kitchen inventory to effectively prepare and execute world class on-site culinary presentations for visiting customers
Understand concept cost and operational parameters to deliver feasible product solutions
Organize recipes and solutions for assigned projects and products and maintain database of menu ideas. Translate ideas into Paper Ideations that have relevance to trends, customer’s menus and Lamb Weston products
ACF or RCA certification preferred
4 Year College degree in related discipline preferred (Food Science, Hotel Administration, Hospitality, Culinary Arts)
5+ years of Restaurant experience
Strong networking and interpersonal skills
Analytical and logical problem solving abilities
Sound understanding of basic business principals
Ability to collaborate with peers
Ability to travel up to 50% to support operating groups and customer needs
Strong creative ability
Ability to safely and comfortably lift 25 pounds frequently, up to 50 pounds occasionally
Exposure to microwaves and testing equipment

117

Concessions Chef-nrg Stadium Resume Examples & Samples

Coordinate, plan, participate, and supervise the production, preparation and presentation of food within the concessions operation of NRG Stadium, Center and Arena
Work with local culinary partners and staff to ensure that food is executed in accordance with partner and Aramark standards
Supervise and participate in the production, preparation and presentation of all foods for unit as assigned by the Aramark Director of Concessions and Senior Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards
An equivalent combination of education and experience may be considered
Candidate must be ServeSafe Certified

118

Arabic Chef Resume Examples & Samples

High school diploma or GED; 4 years of experience in the culinary, food and beverage, or related professional area, OR
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years of experience in the culinary, food and beverage, or related professional area
Assists Executive Sous Chef with all kitchen operations and preparation
Performs all duties of kitchen managers and associates as necessary
Attends and participates in all pertinent meetings (e.g., Daily Stand Up, Banquet Event Orders (BEO), Pre-Cons, Staff, Forecast, Department and Intradepartmental)

119

Franchised Executive Chef Resume Examples & Samples

Excellent culinary skills; possesses the ability to perform all functions in the culinary operation
Ability to acquire and maintain relationships e.g. associates, customers, vendors
Knowledge of governmental regulations and safety standards (OSHA, EPA, ADA, CFC, NFPA, Steritech, Serve Safe)

120

Overnight Chef Aid-the Cosmopolitan Resume Examples & Samples

Review work schedule, obtain food/supplies required to perform the work and prepare for operations
Receive incoming products and supplies and verify items on requisitions against the PO
Ensure count accuracy, record counts on appropriate forms / database and verify quality and labeling of all materials and supplies
Perform damage control checks on items received and contact supervisor about removing items according to company policy
Inspect date sensitive items, perform temperature checks, quality checks on products and take appropriate action as needed
Identify, label and store supplies according to company policy
Perform general housekeeping duties and keep warehouse area clear and clean as required
Lift and move materials & products (that may be heavy)
Understand simple instructions & perform routine, repetitious tasks
Read basic directions for the equipment and product you work with
Visualize how systems will operate
Accept responsibility for the accuracy of the work as completed
Ability to build relationships with coworkers
Meet sanitation and food handling standards
Willing accept change, new procedures & constructive comments
Compliance with Aramark & Client guidelines & procedures
Demonstration of consistent professionalism in the execution of daily assignments

121

Chef de Partida Resume Examples & Samples

Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop)
Assists in developing daily and seasonal menu items
Assists in estimating daily restaurant production needs
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions

122

Yurt Chef-arrowhead Alpine Club Resume Examples & Samples

Order through Coupa all food and beverage products
Receiving some products at Zach's for transportation to the Yurt via a snowmobile
Must have at least 4 years of restaurant BOH food preparation service experience - required
Must be fluent in English - required
Proficient on Microsoft Office - preferred
College degree - preferred
Must be very reliable
Must be able to stand for up to 6 hours at a time - required
Must be able to carry up to 50lbs on a regular basis - required

123

Executive Chef-seasonal Resume Examples & Samples

Supervise all kitchen staff in the proper preparation, presentation and service of food served along with maintenance and cleanliness of kitchen and food storage areas
Conduct and process accurate inventories of food and supplies in the allotted time monthly
Place food orders through COUPA, our computerized purchasing system
Hire, schedule and separate employees with the help of the food and beverage manager while keeping labor costs within budget

124

Development Chef Resume Examples & Samples

Participate & contribute in cross-functional teams to drive new product innovation
Act as the culinary expert for corporate events, trends presentations, and product innovation
Drive innovation through culinary research on all platforms, including trends within food industry, menu development, restaurants and in-market analysis
Identify and communicate food trends and bring these trends to life across the organization through tasting, presentations, etc
Support various groups including sales, marketing, communications, regulatory, supply chain and procurement on culinary focused initiatives to provide the proper culinary lenses to drive the success of these projects
Execute culinary cuttings with key stakeholders including ConAgra Foods Senior Leadership team and external customers
Supports all corporate events, internal and external, that the ConAgra Foods culinary team leads
Ability to stand and work on feet for extended periods of time up to 8 hours
Work in a kitchen setting on various surface types

125

Chef Concierge Resume Examples & Samples

Supervises the day to day operations of the Concierge section with an adequate number of staff on duty, based on the expected occupancy, whilst ensuring compliance with all policies, procedures, standards related to this section and aiming at satisfying and exceeding guests’ expectations
Participates in the selection of all reporting staff, trains, develops and manages the performance of direct subordinates to ensure the efficient running of operations of all sections
Keeps updated of all information concerning the hotel services, local places of interest, restaurants, transportation, sport facilities, places of worship, shopping areas and all relevant information likely to be of guest’s interest. Records information and communicates it to all reporting staff so that they are able to answer guest requests and questions
Handles guest requests in a polite and efficient manner, gives further instructions to the relevant staff if needed to ensure customer satisfaction and maintains a record of all requests received from all guests. Follows up when necessary
Coordinates with Front Office Management the arrivals and departures to ensure the luggage handling runs smoothly
With the assistance of the section heads, identifies training needs, plans training activities and oversees their implementation for all sections. Follows up to ensure compliance and efficiency of training activities
Verifies that the delivery and distribution of all incoming and outgoing mails, faxes, messages and parcel addressed to current or future guests and hotel staff is done properly and according to hotel procedures
Coordinates with Limousine Manager all guests transportation needs in order to meet guest satisfaction and adherence to budget
Minimum 3 years of experience in the same position
Ability to read, write and speak English in an excellent way
Good working knowledge of all MS systems; Word, PowerPoint, Excel are required
Have access to our benefit plan

126

Chef Resume Examples & Samples

Ability to multi-task and handle all service points in dining facility
Additional knowledge/skills may be required by contract or assignment
Minimum four (4) years of experience in full service or institutional food service environment

127

Senior BBQ Chef-china Blue Resume Examples & Samples

To work with the Executive Chinese Chef to develop the BBQ food offer at Conrad Manila through the introduction of innovation and interest
To produce dishes with the most accurate cooking technique and minimum of wastage to ensure production remains within budget
Be an active chef involved in core food production, responsible for your own section of the food production or menu ensuring the correct volume, timing and quality of the dishes produced
Produce suggestions for use by the Executive Chinese Chef for inclusion and improvement of our BBQ venture and to ensure that the offering is suitable for the age range to which they are being served
Assist the Executive Chinese Chef with development of this section of business. Promote efficiency, food standards and commitment to simple modern fresh cooking
Working with the Executive Chinese Chef to ensure that food stock levels are kept to minimum, complete requisition/order forms for stock replenishment and that all stock received is used before it goes out of date
Work with the Executive Chinese Chef ensures portion are accurate, when necessary recipes are followed and dish specifications are adhered to
Previous BBQ Chef experience

128

Executive Chef, Landing Resume Examples & Samples

Assist the Hotel Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
Assist the Hotel Executive Chef by interacting with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly
Assist the Hotel Executive Chef in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed

129

Demi Chef Resume Examples & Samples

Work effectively within the kitchen brigade to ensure high quality customer service standards
Ability to work a flexible 7 day roster, start and finish times may vary according to business demands
At least 2 years previous experience as a Demi Chef or strong experience in a Commis Chef role
Experience working in a la carte, buffet and high volume catering kitchens
Ability to coach and train experience
Ability and desire to motivate a team
Demonstrated experience working as a Demi Chef within a hotel

130

Chef de Rang Resume Examples & Samples

Completion of apprenticeship
Previous experience as a Commis or Demi Chef de Rang
Experience in Food & Beverage department and/or industry

131

Chef Entre de Copies et Impressions Resume Examples & Samples

Provides accurate information to clients about CPC products and services, production capabilities, and order turnaround
Executes advanced non-production tasks. This could include as managing correspondence with clients, and overseeing execution of the Production Log and replenish supplies
Executes production tasks such as processing customer orders in an efficient, accurate manner and paying close attention to detail and instructions, and managing the project while following proper production procedures (set up, quality control, and finishing)
Plans, supports and implements CPC promotional programs
Executes advanced production tasks such as machine calibration, promptly schedules maintenance of copying and finishing equipment using Asset Management System
Provides quality instruction to CPC Associates, ensures CPC associates are aware of the daily and weekly goals
Assesses who the customer is and applies accurate service principles
Understands Copy and Print Profit and Loss and partners with management to take steps to achieve sales and profit goals
Follows all correct cash register operations, and properly secures company funds and physical inventory at cash stations
As per policy, required to have personal bags (parcels, totes, backpacks, purses, etc.) checked by a manager prior to leaving the store premises
3-4 Years of Retail customer service is preferred

132

Banqueting Chef-st Andrews, Scotland Resume Examples & Samples

Previous experience working in a busy banqueting kitchen
Previous experience in a similar role or a strong Junior Sous Chef looking for that next step in their career
Culinary education and Intermediate Food Hygiene Certificate required

133

Executive Chef-aureole Resume Examples & Samples

At least 8 years of experience in a high volume or fine dining restaurant, preferably in a hotel/casino environment
Working knowledge of mathematical skills, interpersonal skills, and organizational skills for time management
Ability to work without direct supervision

134

Chef / Production Manager Resume Examples & Samples

In collaboration with HUDS’ culinary team, assist with the development of the cycle menus and recipes
Plan and execute simple to complex catered indoor and outdoor events including, but not limited to house events, campus-wide events and commencement week events
Submit all invoices and PCard documentation per HUDS policy and procedure. Audit and review documents for accuracy prior to submission
Encourages creative approaches to improved financial viability including cost reduction initiatives and other related efforts
Develop and maintain positive, professional relationships with culinary and front line service staff via two-way communication, timely feedback, collaboration, and consistent visibility in the kitchen and work unit
Develop and maintain professional relationships with Union Shop Stewards
Interview candidates and hire based on approved staffing pattern and budget. Complete probationary employee evaluation form as required
In collaboration with HUDS’ culinary team, develop and implement relevant trainings to increase knowledge and ability of cooks and other kitchen staff
Ensure performance expectations and work rules are clearly communicated and implemented via regular coaching, mentoring and regular staff meetings
In collaboration with Management Team, ensure Kronos timekeeping system is accurately and regularly maintained. Process timecards and absence requests in a timely manner and per HUDS policy and procedure
Ability to work collaboratively with a team of exempt professionals
Operational experience with industrial kitchen equipment (dishwasher, oven, ventilation systems, etc.)
Operational experience with food service applications and computerized menu management systems

135

Executive Room Chef Resume Examples & Samples

Maintain the overall cleanliness and equipment maintenance of outlet
Create new daily specials
At least five years of experience in Asian/Japanese Modern Cuisine
Working knowledge of Microsoft Excel and PowerPoint

136

Executive Chef-allie s Cabin Resume Examples & Samples

College degree or equivilant experience
Minimum of 7 years of high quality fine dine restaurnat experience
Minimum of 5 years in a restaurant supervisory experience
Valid drivers license and TIPS and ServSafe certifications
Microsoft office, PeopleSoft, Coupa and Infogenesis proficiency

137

Sous Chef-events Kitchen Resume Examples & Samples

Minimum 3 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands
Minimum 5 years working experience in hotel
Korean Cuisine expertise
Basic in English and excellence in Korean

138

Professional Chef, Town & Gown Resume Examples & Samples

Hire and train new employees. Schedule, prioritize and assign work. Assess performance and provide feedback. Counsel or discipline employees as needed
Oversee food ordering. Maintain food and labor costs within established budgetary guidelines
Develop and recommend goals and objectives for unit
Provide customer service. Meet customer needs, offer opinions, resolve problems and follow up with customers. Maintain friendly, helpful demeanor. Create and maintain a positive work environment for all staff levels

139

Caffé Macs Holistic Natural Chef Resume Examples & Samples

Thorough experience in cooking and skillful knowledge of healthy, holistic/natural-based cuisines
Have at least 3 years cooking experience, with at least one (1) of those years with lead or equivalent title
Basic understanding of professional cooking and knife handling skills
Be able to read and write to facilitate the communication process

140

Sous Chef-restaurant Resume Examples & Samples

2-3 years of experience in restaurant culinary leadership
Refined verbal and written communication skills in English
Must be able to work flexible schedule to include days, evenings, weekends and holidays
Must be extremely creative, innovative and detail oriented
Ideal candidate should be multitask oriented and have effective leadership skills

141

Sous Chef-banquets Resume Examples & Samples

2-3 years of experience in banquets culinary leadership
Experience with training and customer service
Ability to stand for long periods of time, as well as walk moderate distances

142

Franchised Sous Chef Resume Examples & Samples

Ensures that each Guest receives outstanding Guest Service by providing a Guest friendly environment which includes greeting and acknowledging every Guest, maintaining outstanding standards, solid product knowledge and all other components of Guest Service
Empowered to guarantee total guest satisfaction, display hospitality and professionalism to our guests at all times, take pride in representing JHM Hotels professionally with our guests and assuring that all transactions with guests are handled in a legal and ethical manner
Understands and apply all property safety and security procedures to maintain a secure and safe environment for associates and guests at all times. In the event of an accident or emergency, gets medical attention if necessary and contacts the GM or Human Resources immediately
Maintains a favorable working relationship with all company associates to foster and promote a positive working environment
Operate Kitchen department within budgetary guidelines and in response to actual conditions
Assist in the development and implementation of policies and controls on issues relating to Kitchen operations to include reduction of waste, spoilage and breakage; food handling and sanitation; recipe, portion control and specifications etc
Control food cost by training kitchen staff on the proper methods of food preparation and handling, by training kitchen, banquet, restaurant and steward associates on how to handle leftover food items, and by making creative use of leftover food
Complete or assist with the administrative duties associated with personnel and payroll matters in a timely manner. Ensure that all kitchen/steward associates consistently adhere to uniform, grooming and appearance standards
Assist with the development and conduct effective training programs to educate staff on specific job skills and quality of service to guests; include proper handling and maintenance of all kitchen equipment
Understand and enforce adherence to health department and hotel sanitation and food handling guidelines
Comply with all recipes and product specifications and assure that staff does the same
Maintain effective communication within Kitchen, be responsive to staff suggestions and concerns and work to resolve problems. Ensure that kitchen/steward staffs are kept aware of issues relating to food and beverage and general hotel operations
Attend meetings as scheduled and meet regularly with kitchen staff. Maintain effective working relationship with food and beverage management staff and hotel departments
Conduct regular inspections of all kitchen/dish washing areas and coolers to correct deficiencies found during inspection
Inspect fish, meat and poultry upon arrival to ensure freshness and compliance to specifications and order
Prepare reports, proposals and other communications as assigned

143

Chef-aramark Resume Examples & Samples

Plan the weekly menu with input from cooks and bakers o Meet weekly with supervision to evaluate menu
Ensure all food is consistently prepared and presented according to the vision established and agreed upon by the Lodge Operations Manager and the Client
Train staff on proper use of all equipment Administrative duties
Review invoices from vendor for accuracy
Train and supervise all food service staff in the proper preparation and o Presentation of menu items according to established standards
Train and supervise staff to exceed basic sanitation standards
Train staff for safe and proper use of all equipment, chemicals, and tools
Seasonal hospitality cooking experience desired
Professional baking experience (artisan breads, pastries) desired Ability to fill-in for any kitchen position
Demonstrated quality in leadership and written and verbal communication skills HACCP training desired
Computer literacy: Microsoft office, willingness to learn Basic accounting experience

144

Senior Sous Chef Resume Examples & Samples

Previous experience in a high quality establishment in a similar role
Experience of Supervising a team
Pro-active and reliable
Must be Customer Focused
Ensure that all menu specifications are adhered to, in order to control all costs and maintain GP
Menu planning with use of seasonal produce when available
Communicate to all associates. Exec Chef and management to ensure that all requirements are understood and delivered
Take ownership of the Food Safety Policy and make sure all kitchen associates are carrying out the duties required
Ensure that all food production and the service of food is at the high standard expect ed
Support Exec Chef with kitchen rotas, labour scheduling and have a sound knowledge of payroll budget
Ensure that the departmental balanced scorecard is communicated positively to the team and key business measures are constantly improved
Ensure floats are counted and balanced at start and end of shift and they are secure at all times. Blind Banking

145

Chef Resume Examples & Samples

Proven track record of food preparation and presentation gained in a busy kitchen / restaurant environment
City & Guilds 706 1/ 2 or NVQ or equivalent professional experience
Experience of communicating information both orally and in writing, to a wide range of people
Experience of working in a customer focussed environment with an ability to respond to customer needs in a polite and courteous manner adapting to their requirements accordingly
Knowledge of food safety including an understanding of health and safety issues
Experience of function catering
Food Hygiene Qualification
Ability to speak Welsh or willingness to learn

146

Chef / Server Resume Examples & Samples

Welcomes guests to the restaurant / bar
Provides a personal welcome for guests and creates a warm and friendly atmosphere
Helps gain the loyalty of existing clientele
Helps prepare and serve the evening meals
Encourages synergy within the marketplace by applying the inter-hotel coordination policy'
Develop and maintain positive working relationships with others

147

Events Chef Resume Examples & Samples

Ability to multitask in high pace fast turnaround environment
Experienced in staff management and client facing roles
Organized and strategic planner

148

Product Development Chef Resume Examples & Samples

This position is responsible for developing savory based applications using the WFSI product portfolio leading directly to new business wins
New product concept and gold standard recipe creations
Translating flavor and consumer trends into successful products formatted to customer manufacturing processes
Enhancing customer engagement – building chef to chef relationships
Developing and participating in culinary food presentations at customer locations
Maintaining proper sanitation and safety guidelines within kitchen and work areas

149

Restaurant Chef Resume Examples & Samples

Coach, mentor and train the team in accordance with our Standards, Sanitation and Food & Beverage specifications
Perform any other job related duties as assigned
3-5 years of Executive Chef experience in a stand-alone restaurant or luxury hotel environment

150

Demi Chef-holiday Inn Perth City Centre Resume Examples & Samples

Well developed, contemporary communication skills
Previous experience in a busy, similar venue
You must also meet the legal requirements to work in Australia, with no limitations

151

Franchised Sous Chef Resume Examples & Samples

Managing kitchen shift operations, and ensuring compliance with all Food & Beverage policies, standards, and procedures
Assisting Executive Chef with all kitchen operations and preparation
Preparing and cooking foods of all types, either on a regular basis, or for special guests, or functions
Ensuring compliance with food handling and sanitation standards
Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions
Performing all duties of kitchen managers and employees as necessary
Supervising and coordinating activities of cooks and workers engaged in food preparation
Providing services that are above and beyond to ensure customer satisfaction and retention
Achieving and exceeding goals, including performance goals, budget goals, team goals, etc
Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
High school diploma or GED; 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major, a plus
4 years experience (2 years with an Associate's degree) in the culinary, food and beverage, or related professional area
Strong attention to detail and consistency
Commitment to sanitation and food safety
Experience with kitchen systems and procedures
Ability to work every kitchen position as needed
ServSafe certification, a plus

152

Executive Chef-bighorn Bistro & Bar Resume Examples & Samples

Follow Keystone Conference Service banquet guidelines
Create a team atmosphere and lead by positive example encompassing the Vail Resorts Core Values
Follow Vail Resorts Brand Standards
Strong knowledge of food safety guidelines
Be able to work long hours under stress
A flexible schedule including weekends, holidays, late nights
Be able to lift to up to 50lbs in a constant basis
2 years previous supervisory experience
5 years culinary experience is required preferably in hotel fine dine and banquet establishment
Culinary Degree is strongly preferred

153

Executive Events Chef Resume Examples & Samples

Understand and coordinate logistics from a back-of-house (BOH) perspective relative to executing events
Manage and supervise labor (assistants and student workers) for back-of-house execution of events
Work closely with Events Managers and Banquet managers to execute events and menus
Work closely with Procurement to order necessary food products based on cost-estimated portions
Create and develop new menus and plates
Assist in the fulfillment of product requisitions and inventory
Responsible for managing food costs and associated budget for event
Extremely good at working with clients and staff
Forward thinking in terms of planning
Great Chef!
Strong cost-estimating and procurement skills

154

Senior Sous Chef Resume Examples & Samples

Minimum three (3) years of scratch cooking experience in restaurant, hospital or institutional food service required
Experience in giving functional direction to other staff or Lead role
Experience with computerized food service management systems
Experience as a Sous Chef in a restaurant, banquet or catering operation

155

Restaurant Chef Resume Examples & Samples

Two to three years of management experience in a high volume, upscale restaurant
Food & Beverage knowledge a must
Open availability to work all shifts including nights, weekends and holidays

156

Chef Resume Examples & Samples

Must pass all certification tests with a 90% or better
Have advanced knowledge of culinary terms
Have an advanced knowledge of culinary techniques
Have a major culinary school degree or 2 year technical school degree
Completed supervisory training or enroll within first year on job
Demonstrate competency in breakfast cookery, vegetable preparations, cooking starches and sandwiches. Advanced meat, fish and poultry fabrication and have advanced knowledge of soup, stock and sauce production
Have an advanced knowledge of restaurant and banquet service
Develop daily specials that contribute to the development of our food program and new menus
Demonstrate leadership in your work group, have the ability to lead the kitchen

157

Sous Chef Banqueting Resume Examples & Samples

Contributing to banquet menu creation
Ensuring consistency in quality of dishes at all times
Managing customer relations when necessary, in the absence of the Chef
Ensuring the high level of guest satisfaction and continious improvement
Ensuring available resources meet business needs through the effective management of working rotas
Supporting Brand Standards through the training and assessment of your team
Contributing to F&B revenue through effective food cost control as well as payroll control
Managing the kitchen brigade effectively to ensure a well-organised, motivated team
Being aware of new trends and techniques in banquet cooking

158

Senior Chef Automation Developer Resume Examples & Samples

Bachelor's Degree in Computer Science, Information Systems, Computer Engineering or related field from an accredited college or university or an Associate's Degree with 2 years experience in IT
Minimum 2 years of work with Amazon AWS, Verizon, Azure and other cloud providers
Minimum 5 years of experience in Software Development
Minimum 3 years of experience with Chef, Ruby and other scripting languages
Strong Proficiency with Ruby, Chef, berkshelf, JavaScript Object Notation (JSON), GIT, Jenkins and Yum
Strong analytical and problem solving skills Strong Technical project management skills
Ability to manage multiple projects at one time
Experienced working on SCRUM / Agile team
Strong team player – collaborates well with others to solve problems and actively incorporates input from various sources
Experience working with REST or Soap APIs
Experience with cloud provider SDKs and/or CLIs
Experience with orchestration tools for Cloud
Knowledge of infrastructure automation and infrastructure as software concepts
Six Sigma Green Belt Certification or equivalent quality certification

159

Restaurant Chef Resume Examples & Samples

Ensures associates understand expectations and parameters
Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations
Participates in the associate performance appraisal process, providing feedback as needed
Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance
Trains associates in safety procedures

160

Chef Resume Examples & Samples

Supports the Service Plus Philosophy of Texas Tech. Supports the Total Quality Management Philosophy of the department of Hospitality Services
Provides as necessary, hands on training in the preparation and handling techniques for all cooking staff. Direct involvement with cooks in the preparation of specialized and complex food items throughout the dining establishment
Prepares food with attention to temperature, flavor, appearance, and quality as well as garnishing and making presentable all food items
Develops ideas and recipes for concepts and casual dining outlets. Conducts a customer feedback mechanism to gauge customer response and likability
Works closely with Executive Chef on new products and taste testings and discusses meal service with on a regular basis. Assists in creating and standardizing recipes
Maintains a thorough knowledge of materials, methods and equipment in preparing various types of food on a small/large basis. Exhibits a working knowledge of routine procedures and learns new and/or improved cooking methods and techniques
Prepares new and specialized recipes as directed and as needed. Displays the ability to create a quality product and be flexible with new ideas
Trains new full-time and student cook employees on basic cooking techniques as well as quality, temperature and safe food handling procedures
Assists management staff in providing customer service when needed during all meal operation times. Displays good customer service skills when dealing with customers
Maintains a clean and safe condition of all kitchen and food preparation areas. Exhibits proper handling of all food and food related products and promotes high food safety and sanitation protocols
Sets and oversees proper food production levels and ensure that all cooks adhere to the same. Assists with food and product orders and in maintaining specific inventory levels for all products in the operation(s)
Schedules and attends cooks meetings and training sessions routinely and/or as necessary. Establishes and maintains effective and positive working relationships with all cook and production employees
Must be able to operate and work all equipment throughout the kitchen to effectively complete job tasks. Should expect to work a variety of shifts over a seven day schedule
Should expect some degree of travel for training and/or continuing education/culinary seminars
Prepare and cook a large array and variety of foods from standardized recipes and be able to scale recipes upon request
Ability to supervise, coordinate and train cooks involved in the preparing and cooking of food
Good communication skills and be able to work in cooperation with multiple employees
Have a working understanding of all kitchen equipment
Ability to work flexible hours and perform a variety of duties in the kitchen

161

Executive Chef Room Resume Examples & Samples

Constantly training and motivating staff
Constantly oversee product consistency and make necessary modifications according to business needs
Constantly monitors waste and over production, as well as utilizes leftovers, ensures proper rotation and quality control
Constantly monitors training of new employees to help them achieve higher status and recipe books
Constantly monitor and enforce Company and Departmental safety policies and Health Department Standards and all other applicable
Constantly responsible for various clerical duties regarding staff and kitchen operations, i.e., payroll and staff files, vacation planning, etc
Constantly responsible for control food cost for their outlet, and order of all foodstuffs
Constantly responsible for maintaining the overall cleanliness and equipment maintenance of their areas
Constantly oversees all kitchen-related activities pertaining to the normal operation of the Restaurant, Menu & Staff
Constantly responsible for all direct purchases and buying duties for the Restaurant
Constantly collaborate all menus and specs with Executive Chefs
Constantly achieve all financial, service, and human resource goals set forth by the Director of Culinary Operations and/or the Executive Sous Chef
Works with FOH Manager to maintain restaurant, staff, and consistency
Prior F&B experience preferred with Back of the House knowledge
Math and Computer skills: especially Microsoft Word and Excel or similar software
Minimum five (5) years as Room Chef or equivalent experience in a fine dining atmosphere
Additional 3/5 years of cooking experience
AOS degree or equivalent in cooking from an accredited culinary school
Must have well rounded working cooking and pastry knowledge in all areas including showpiece work
Must have previous experience in high volume production including large banquets and special functions while supervising staff
Must excel at recipe development and recipe conversion

162

Executive Chef Sous-pub Resume Examples & Samples

At least 2 years of experience as a Sous Chef in a fine dining establishment (3-4 stars)
Ability to possess exemplary skills in knife work, butchery, sauce and stock production, all cooking techniques and methods that are used in both French and contemporary cuisines
Ability to possess strong management skills to include employee and customer relations
Working knowledge and proper handling techniques
Working knowledge of hot and cold food preparation
Working knowledge of computer accounting programs, math skills, as well as budgetary analysis capabilities

163

Station Chef, CPK Resume Examples & Samples

Prepare food items according to the recipe or instructions provided by the chef ensuring compliance and consistency with product, menu, and recipe specifications and on time production standards. Create daily specials and recipe in conjunction with the unit chef or manager
Assist in ordering and maintaining inventory including cost control and proper storage
Perks: discounts to USC sporting events, USC Bookstores, wireless plans, travel, accommodations, and local entertainment

164

Franchised Sous Chef Resume Examples & Samples

Working directly with the Executive Chef to ensure training and monitoring of front line culinary associates
Assisting in hiring and rewarding associates on a daily basis
Financial acumen for Restaurant and Banquet operations
Assisting the Executive Chef in addressing complaints and resolving problems is a must
Interactions with guests on a frequent basis

165

Executive Chef-business Dining Resume Examples & Samples

Ensure that all food service standards and quality requirements are met
Menu planning, ordering and inventory
Hands on food preparation and serving when needed
Health & safety certification an asset

166

Demi Chef-pastry Resume Examples & Samples

Good Guest Relations Skills
Previous work experience in hotel operations will be an advantage
Good customer service, communications and interpersonal skills are a must

167

Demi Chef Resume Examples & Samples

Maintains high standards of food preparation and service in the Indian Kitchen, according to the standard set by the management
To assist the Chef de Partie in co-ordinate, in detail on the Restaurant/Banquet/food production and all specific duties to employees under his supervision
To assist CDP in the checking all set ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure food served is always of the highest standards
To assist CDP in constantly check the quality of food prepared in regard to taste and temperature
To understand and strictly adhere to the rules and regulations established in the hotel's policy on fire, hygiene, health & safet

168

Chef Promoter Resume Examples & Samples

Cold visits and phone calls to potential customers with the aim of local market research, establishing contacts and identifying needs and demands of potential customers
Filling the customers’ profiles in the actual database of customers (CRM) to maintain statistics by the region as per key indicators: main activity, equipment used, main equipment suppliers, the main suppliers of services for repair and maintenance, the level of satisfaction of the customer with received services
Preparation and conduct of regular master-classes on equipped by Electrolux sites, following the official basic template Electrolux presentations
Obligatory follow-up phone calls and visits to the participants of master-classes with aim to define the consumer needs and preparation of price proposal
Monthly monitoring and reporting on competitor's products prices of retail and wholesale distributors in the region
Filling out a daily timesheet of own work time
In advance (not later than two business days before) registration in the current database (CRM) information about the upcoming visits, timely (not later than two business days after) registration in the current database (CRM) of the report on the done work
Performance of entry level of key performance indicators responsibilities under the individual target plan

169

Franchised Executive Chef Resume Examples & Samples

Degree in Culinary Arts or equivalent plus at least five years experience as an Executive Chef or Chef de Cuisine in a hotel operation which includes a conference center similar in quality, scope and size to the Williamsburg Lodge
A strong understanding of operational controls, budgeting, forecasting, menu engineering
Ability to train and develop team members
Ability to work effectively in a team environment and take initiative
Language skills according to the hotel needs
Creative, Inventive, Meticulous, and well organized
Knowledge of hygiene regulations and sanitation standards
Previous experience working with Unifocus Labor Management System
Proficiency with InfoGenesys Point of Sale
Previous experience managing in a large organization in the midst of growth and change
Management experience in a 4-star setting
Certified Executive Chef from the American Culinary Federation (ACF)
Certified instructor in ServSafe, HACCP, or similar sanitation training program
Prior experience managing in an environment covered by a collective bargaining agreement

170

Chef d équipe Resume Examples & Samples

Urgently responds to customers in queue
Promotes web and route orders appropriately
Assesses, and coaches skills development opportunities with CPC Associates
Applies relationship selling practices and principles by understanding how the project will be used and makes recommendations that add value to the client's project
Seeks out and shares strong client lead opportunities to be pursued by the business
Identifies and communicates suggestions for improvements in the CPC
Has a complete understanding of all company policies and procedures related to their position, as outlined in the training checklist
Checks all sources of communication for information (white boards, bulletin boards, portals etc.)
Ensures general cleanliness of CPC workstations, according to company standards is maintained
Associate is expected to maintain a safe working environment and follow all company protocols for safety and is required to report any unsafe working conditions to a manager
Prior experience in a retail/commercial printing environment is preferred

171

Bar Chef Resume Examples & Samples

Idealerweise bringen Sie eine fundierte Ausbildung aus der Hotellerie oder Gastronomie mit
Sie verfügen über mindestens zwei Jahre Berufserfahrung in einer vergleichbaren Position
Sie sind ein Organisationstalent, Sie arbeiten gerne im Team und sind gerne Gastgeber
Gute Deutsch- und Englischkenntnisse setzen wir voraus

172

Executive Chef-life Resume Examples & Samples

Lead and supervise a team of approximately 15-18 employees
All aspects of catering management
Weekly financial reporting
Ensure operation’s level of profitability and client satisfaction
Corporate marketing & promotions planning
Training and development of employees
At least five years management experience in a fast paced food service operation
Chef papers (Red Seal) and very strong cooking capabilities required
Experience in menu costing, menu planning and food preparation

173

Executive Chef-yosemite Valley Lodge Resume Examples & Samples

Lead culinary internship and development programs with hired staff
Maintain Operation Excellence in the kitchen and maintain a high level of cleanliness and food safety in the kitchen
Control quality of food, food costs, and waste program
All other duties as assigned by management
Must have experience leading a team, and ability to teach and develope staff and interns
Able to assist team with changes and promote vision of the organization and lodge

174

Chef-business Dining Resume Examples & Samples

Food production and overall supervision of kitchen activity
Menu development and planning
Overall management of corporate dining unit

175

Executive Chef-business Dining Resume Examples & Samples

Estimating food consumption and requisition or purchase food
Establish presentation technique and quality standards
Plan and price menus
Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen
You may oversee special catering events, and may also offer culinary instruction and/or demonstrates culinary techniques

176

Executive Chef-olympic Peninsula Resume Examples & Samples

Manage the day-to-day operations of the kitchen ensuring compliance of all Aramark programs, policies and procedures
Ensure food & labor cost are in line with identified targets
Responsible to drive growth at location through IRIs, events and catered functions
Develop menu that is in line with corporate and client standards
Maintain quality and consistency based on Aramark food and beverage standards
Support core initiatives and meet or exceed purchasing compliance goals
Ensure food quality and plate presentation that meets or exceeds standards as determined by Aramark & client
Ensure compliance with all Food Management processes
Responsible for compliance with the Labor Management process and all W&H policies
Implement kitchen safety initiatives
Develop a high performing team through successful planning, training, coaching and recruitment of employees
Responsible for implementation of culinary skills training programs
Responsible for the development and execution of targeted culinary programs
Conducts employee, team and pre-shift meetings regularly
Responsible for execution of recognition and reward programs
Process requisitions for supplies by following the proper procedures
Manage employee meal menu and quality of employee dining room food
Associates or related culinary degree is preferred
A minimum of 4-8 years of culinary management experience in a multi-unit environment including restaurants, concessions and in banquet/catering volume is required

177

Demi Chef-crowne Plaza Adelaide Resume Examples & Samples

A minimum of three years experience as a Demi Chef in a hotel kitchen environment
Extensive skill base and experience in a la carte, banqueting and buffet food production
Evident leadership skills and behaviours
Superior communication skills
The flexibility to work various shifts on a rotating roster including evenings, weekends and public holidays, including the upcoming festive season period

178

Oriental Chef Resume Examples & Samples

Manage a Kitchen Operations in a single food & beverage outlet, or section of food and beverage operations, including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge
Under the general guidance and supervision of Executive Sous Chef and within the limits of established Hotel policies and procedures, performs all the duties and works given to him. Interacts professionally and in good manners with all F&B outlets, supporting departments, stewarding and service personnel in order to establish a good teamwork; he is fully responsible for the proper efficiency and profitable functioning of the Oriental kitchen
To assist the Chefs with the production and presentation of all dishes which leave the kitchen and to ensure that they are to the five star Intercontinental standard and learn the utmost about the functions within the Kitchen during your time within the hotel. He / she is also responsible for maintaining his / her area of work to the highest hygiene standards and to observe a proper system of food preparation and storage
Prepares staff rosters as required per established business pattern and being careful at all times to conserve labor cost and control overtimes
Conducts on the job training sessions with his subordinates
Controls food cost by following standard recipes, portion control, avoid wastages and overstocking
He follows and enforces Safety & Health Procedures to prevent staff injuries
Participates to in-house and external staff gatherings and activities
Checks on temperature setting of cold room and reports any discrepancy to Supervisors
To be fully familiar with all hotel banquet menu’s and A la carte menu’s
To maintain your departmental area in a safe, hygienic and presentable state at all times and to report any damage to furniture, fittings and equipment to your Supervisor
Accurately and promptly fulfilling guest requests
Demonstrate a service attitude that exceeds expectations
Food Cost

179

Garde Manger Chef-hilton San Diego Bayfront Resume Examples & Samples

Prepare, maintain and monitor quality control for cold food items
Responsible for production of cold food for events
Presents cold food at all events in a cost effective and safe manner
Assists in the creation and makes recommendations for menu changes
Ensures compliance with health, safety, sanitation and alcohol awareness standards
Trains, supervises, schedules and assists in evaluating staff

180

Chef Concierge Resume Examples & Samples

Supervise daily Concierge operations
Set Departmental objectives, work schedules, budgets, policies and procedures
Monitor the appearance, standards and performance of the Concierge Team Members with an emphasis on training and teamwork
Ensure Team Members have current knowledge of hotel products, services, pricing and policies as well as a good knowledge of the local area
Maximise Sales revenues through up-selling and marketing programmes
Monitor Guest satisfaction reports and implement actions to improve results
Maintain good communication and working relationships with all hotel areas
Attend Front of House/Hotel meetings, as required
A degree or diploma in Hotel Management or equivalent
Front Office supervisory experience in the hotel, leisure or retail sector
Possesss strong commercial awareness and Sales capabilities
Excellent leadership skills, inter-personal and communication skills
Previous experience working in as a Concierge Supervisor or Head Concierge in a hotel environment

181

Chef-thomson Reuters Eagan MN Resume Examples & Samples

Ensure necessary recruitment and selection processes result in necessary staffing according to operational changes
Minimum 3 - 5 years of Culinary Experience in high volume operation, along with at least 2 years of supervisor/management experience
Strong leadership and organizational skills, able to motivate, inspire and teach other team members

182

Team Lead Yurt Chef-arrowhead Alpine Club Resume Examples & Samples

Prepare all food items while maintaining AAC standards
Maintaining a clean and organized kitchen whose focus is on safety and efficiency
At least 2 years supervisory experience - required
Must have an acceptable drivers record - required

183

Franchised Sous Chef Resume Examples & Samples

Financial management skills e.g., ability to understand P&L statements, manage operating budgets, forecasting and scheduling
Strong organization skills
Knowledge of governmental regulations and safety standards (OSHA, DOL, ADAAA)

184

Chef Asst Resume Examples & Samples

Accurately read and adhere to standardized recipes for hot and cold food items, including breakfast, lunch and dinner entrees, sauces, soups, salads, sides, starches, and desserts if necessary
Prepare hot and cold food items to order or in a batch to fulfill meal tickets as ordered, providing a consistent level of food quality within stated time of delivery
Consistently check ingredients for accuracy, quality, quantity, and visual presentation
Operate and properly maintain, clean, and sanitize institutional food preparation including but not limited to scales, slicers, steamers, robot coupe, ovens, grills, microwaves, etc
Utilize organizational skills to prioritize several tasks at once, including the simultaneous preparation of multiple meal tickets during high volume call times
Simultaneously execute tasks in various work areas of the kitchen to assure that all food items are available for service to patients
Coordinate and assign the work of other AFSCME foodservice staff, inspect the work of other AFSCME foodservice staff, and request correction when needed
Create a daily prep lists based on the expected needs of the operation
Communicate daily with the Food Production Manager and Executive Chef regarding food products, supplies, equipment and staffing needs in order to meet production requirements
Assist the Executive Chef in the implementation, follow-through and verification of quality and production standards
Assist the Executive Chef in menu development, including the related portioning and plating standards
Understand and follow health code regulations at all times for maintaining proper food temperatures, including temperatures for holding, reheating and serving food safely. This includes inspection of, and the taking and recording of food temperatures according to the FDA Food Code and as required in HACCP plan and departmental policies
Assist the Executive Chef with the training and skills enhancement of kitchen staff
Required Qualifications*
Ability to pass ServSafe certification within 90 days of employment
Demonstrate excellent communication by having the ability to read English with comprehension, listen effectively, speak and write clearly, and accurately follow written instructions, including job routines, recipes, directions, and precautions on product labels
Ability to perform physical job tasks safely. This includes but is not limited to lifting up to 50 pounds, bending, reaching, standing for up to 8 hours, and pushing and pulling up to 35 pounds
Experience following standardized recipes and portioning, and the ability to understand the importance of following standardized recipes and portioning as it relates to meeting patients nutrition needs and ensuring their health and safety
Proven ability to perform excellent customer service
Experience utilizing resources, and recognizing and minimizing food waste
Experience estimating consumption levels and generating prep lists
Experience in developing and enhancing the culinary skills of kitchen staff
Proven organizational abilities as they apply to food production work areas, including ability to prioritize work to provide timely meal service to patients
Experience working in a quality oriented foodservice environment with an emphasis on plate presentation
Excellent attendance record
Desired Qualifications*
ServSafe certified in the last three years
Two year degree in culinary arts and/or excellent culinary background in high volume foodservice operation/restaurants/catering
Experience supervising and providing leadership in a quality oriented environment
Experience in recipe development, including the ability to develop recipes and/or menus for specialized groups of patients
Work Schedule

185

Executive Chef Crowne Plaza Al Khobar Resume Examples & Samples

With at least five years of experience on same position
Ability to interpret and analyze business and solve practical problems as per the standards
Computer knowledge is required and good in correspondence and reports writing

186

Apprentice Chef Resume Examples & Samples

Assist in the preparation, cooking and presentation of food in line with food and company standards
Comply with all food, hygiene and safety requirements
Undertake any reasonable duties that may be assigned by the Executive Chef or senior chef in the kitchen
You will rotate through all kitchens in the hotel including; Catering, Pastry, Cold, Hot and Coal Cellar + Grill
Complete all aspects of on the job and off the job training to achieve a Certificate III in Commercial Cookery
Positive attitude with the ability to take direction
Ability to handle high pressure situations
A passion for good food and the delivery of an exceptional product
Membership with Go Hilton benefits program
Discounts of up to 50% on products and services in participating Hilton outlets

187

Chef de Rang Resume Examples & Samples

Anticipate guest needs, ascertain satisfaction, and offer suggestions, and respond urgently and appropriately to guest concerns and requests
Take guest reservations
Plate and prepare food items

188

Chef De Reception Resume Examples & Samples

Est garant du bon déroulement du séjour du client
Manage et motive les équipes pour offrir une prestation de qualité
Garant de la réalisation des objectifs quantitatifs et qualitatifs
Développement du CA par son action de vente et de gestion DU CA hébergement (RM)
Fait vivre des projets et des points d'identité de la marque et du groupe

189

Chef Concierge Resume Examples & Samples

Assures that Concierge Staff is well versed in basic activities, as well as the Resort’s Signature Activities, with appropriately updated information through maintaining close contacts with vendors in the area
Responds properly in any resort emergency or safety situation
Minimum Two Years Luxury Experience in Hospitality desired
Strong leadership, communication, and organization skills

190

Italian Chef Resume Examples & Samples

Hire, train, motivate, and supervise all employees working directly and indirectly in our kitchen
Prepare work Schedule for all employees of our Italian Kitchen
Communicate regularly with the Executive Chef to achieve an excellent rapport throughout the food production department
Develop new menu items
Ensure quality of all food prepared in the Italian kitchen
Constantly inspect ,taste, temperature and the food presentation
Make sure that all dishes are uniform and that established portion sizes are adhered to
Do requisition of all items needed for the following day from the food storeroom, non-food storeroom and stewarding department
Ensure proper sanitation procedures are followed and the kitchen is always clean, neat and tidy
Ensure all equipment is in full working order
Ensure a superior production of food
Prepare exciting and appealing room amenity when needed
Perform other tasks or projects as assigned by hotel management. This includes packaging design, procurement; marketing and merchandising of food products in conjunction with Executive Chef and Food and Beverage Director
Work closely with all chefs in relation to other guest requirements

191

Chef Resume Examples & Samples

Develop menus in accordance to consumer tastes, nutritional needs, ease of preparation, budgetary constraints and dietary constraints (dairy free kitchen)
Direct and participate in the daily preparation of food items
Responsible for hiring, training, supervising, scheduling and developing all kitchen staff
Order, receive and inventory food, supplies and equipment
Monitor and control food cost
Comply with sanitation regulation and safety standards
Train kitchen personnel in sanitation practices and establish cleaning schedules, stock rotation schedules, refrigeration temperature control points, and other sanitary controls
Manage lunch & dinner service, Friday evening buffet, kosher event catering, and campus sandwich orders

192

Chef Sous Buffet Resume Examples & Samples

Responsible for assisting Room Chef in maintaining the overall cleanliness and equipment maintenance of their areas
Service of menu –Constantly supervises assists and coordinates with Chef on execution of menu. Delegates station assignments and quality check of food items
Ability to positively coach employees
Strong leadership ability
Familiar with progressive discipline

193

Chef Resume Examples & Samples

Supports the Service Plus philosophy of Texas Tech
Supports the Total Quality Management philosophy of the department of Hospitality Services
Provide, as necessary, hands on training in the preparation and handling techniques for all cooking staff. Direct involvement with cooks in the preparation of specialized and complex food items
Prepares food with attention to temperature, flavor, appearance, and quality, as well as garnishing and making presentable all food items
Develops ideas and recipes for concepts and casual dining outlets
Works closely with Executive Chef on new products and taste testings. Discusses meal service on a regular basis. Assists in creating and standardizing recipes
Assists management staff in providing customer service when needed during all meal operation times. Maintains a clean and safe condition of all kitchen and food preparation areas. Exhibits proper handling of all food and food related products and promotes high food safety and sanitation protocols
Sets and oversees proper food production levels and ensures that all cooks adhere to the same. Assists with food and product orders and maintaining specific inventory levels for all products in the operation(s)
Must be able to operate and work all equipment throughout the kitchen to effectively complete job tasks
Prepares reports as requested and participates in management staff retreats
Prepare and cook a variety of foods from standardized recipes and be able to scale recipes upon request
Good communication skills and be able to work in cooperation with all employees

194

Executive Chef-aramark Resume Examples & Samples

Three and plus years management experience in a fast paced food service operation
Red Seal or Chef paper required
Background and high level security required
Good knowledge of Corporate marketing & promotional programs
Good computer knowledge (MS WORD and Excel)
Demonstrates strong financial/analytical abilities

195

Chef Concierge Resume Examples & Samples

Supervises Concierge activities and transportation requirements
Provides information pertaining to all hotel services, local places of interests, restaurants, doctors, sightseeing tours and any other information likely to be of the interest to guests
Recommends first and foremost the hotel’s own Food and Beverage outlets before outside restaurants, with full knowledge of the outlets (e.g. cuisine, operating times, etc.)
Being present in the lobby and ensuring the lobby is always kept in an orderly fashion
Prepares efficient work and vacation schedule for Concierge, team taking into consideration project occupancy and forecasts and large group movements
Ensures that all Concierge team members are neat, clean and punctual at all times and that they perform the tasks assigned to them promptly and efficiently
Handles problems associated with guests and liaise with department heads or executive management in the absence of the Director of Front Office
Works with Director of Front Office in preparing the department’s budget; controls and monitors departmental costs on an ongoing basis to ensure performance against budget
Conduct Personal Development Interviews and Colleague Performance Appraisals as required
Take an active role in the Clef D’or Association
Taking care of various administrative tasks including information updating with the concierge team on new restaurants, tours, etc
Ensure that the Fairmont Washington, D.C. Georgetown team is always dealing with and recommending the best outside companies
Ensure all commissions taken are done so transparently and fairly
Formulating new procedures in pursuit of improved service
Constantly be aware of daily functions and promotions in the hotel
Planning for future staffing needs and recruiting in line with company guidelines
Maintains a comprehensive, current and guest focused set of departmental standards and procedures and implements them through thorough on-the-job training
Ensures training needs analysis of departmental staff is carried out and training programs are designed and implemented to meet those needs
Conducts performance appraisal discussions; coaches, counsels and disciplines staff, providing constructive feedback to enhance performance
Completes weekly schedule, vacation planning, and time management of Concierge team
Maintains a flexible schedule to include days, evenings, and weekends
Adheres to OH&S policies and procedures and ensures direct reports do the same
Minimum College diploma or education in Hospitality management an asset
Must be Cles D'or
Should recognize the necessity for standards and policies, but should also be able to adapt his/her approach to each situation as necessary
Should have strong administrative skills
Must have good knowledge of Opera, MS Word and MS Excel
Must have excellent knowledge of the hotel, its facilities and services
Must have a good knowledge of Washington, D.C., including its history, tourist attractions and current events
Should act as a role model to colleagues, and maintain the highest level of personal and ethical conduct
Must have high grooming standards

196

Senior Sous Chef Resume Examples & Samples

Manage, direct and oversee production and execution of restaurant meals
Monitor quality control, plate presentation, food quality, proper cooking techniques, etc
Inspect and approve every plate prior to delivery to guest
Train, develop, direct line cooks in production of Restaurant dishes
Ensure proper ordering/purchasing of products for every day and specifically weekends
Research and develop new trends in fine dining, regional cuisine and other worldly cuisine
Ensure that guest concerns/complaints are addressed and resolved to complete satisfaction
Participate in management meetings
Train restaurant staff on cuisine and dish preparation/presentation to assist in selling to guests
Monitor and review daily revenue reports, labor reports, food cost and all other F&B reports., adjusting where necessary to ensure costs in line with budget and revenues
Minimum five years’ culinary/kitchen management experience in an upscale environment
Thorough knowledge in local and worldly cuisines
Exceptional guest relations skills
Exceptional employee relations skills
Computer skills proficiency
Thorough understanding of financial reports including labor
Ability to effectively direct and manage all facets of the kitchen

197

Senior Sous Chef Resume Examples & Samples

Responsible for upholding all standards and daily operations of his kitchen in conjunction with his Executive. Sous Chef / Executive Chef. Resume leadership role in the absence of his Exec. Sous Chef
Co-ordinate and supervise menu implementations in a timely manner with necessary plating guides, recipes, food pictures and costing completed prior to implementation
Create and develop new dishes and recipes together with his Executive sous Chef / Executive Chef, by keeping up with the latest market trends
Ensure disciplinary and grievance procedures are properly adhered to, following hotel policy and recorded accordingly
Prepare evaluation report for his employees as required by policy and procedure
Ensure the food cost of his kitchen is in line with budget as well as kitchen operating supplies, and kitchen energy costs
Constantly strive to reduce energy consumption through awareness
Conduct weekly inspections and walk throughs of all kitchens, together with Engineering & Stewarding Departments, monitoring maintenance and ensuring good working order of operating equipments, and clean hygienic kitchen with documented follow-ups
Be understanding of the labour budget of the kitchen department
Ensure that all employees report for duty in the outlet with correct uniform in a timely manner
Support Hotel Committees

198

Chef Resume Examples & Samples

Experience (typically 1-3 years) in preparation and distribution of foods utilizing the latest techniques and knowledge of trends is required
Some experience (one year minimum) in food service management, including supervising and inventory control is required
Demonstrates the ability to collaborate, engage in teamwork and develop self to prepare for new or changing assignments, processes, people or priorities as organizational needs dictate at a working proficiency level
Excellent written and verbal communication skills. Ability to effectively transmit, receive and accurately interpret ideas, information and needs through appropriate communication methods and behaviors at an extensive proficiency level
Proficiency in the use of Microsoft Office (Word, Excel, Outlook) software
Extensive proficiency in the ability to work with variety of individuals and groups in a constructive and civil manner while appreciating the unique contribution of diverse individuals
Ability to obtain and maintain ServSafe certification
Some experience in banquet planning, working in a large-scale food service and retail operations
Experience (typically 1-3 years) in personnel supervision
Some experience of electronic payroll and timekeeping systems
Some experience working with a collective bargaining unit
Excellent leadership and interpersonal skills
Creative, innovative and self-motivated individual with strong commitment to teamwork and customer service

199

Franchised Executive Chef Resume Examples & Samples

Hire, train, supervise, schedule and participate in activities of chefs, cooks and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecast needs
Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and employees, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all Hotel staff for efficient operation and service to customers. Organize and conduct meetings
Create and implement new menus and individual menu items for all outlets based on current food trends and regional taste. Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations. Confer with Director of Food and Beverage regarding new selections and changes
Audit food storeroom items and storage to maintain consistent quality products and ensure adherence to all health code requirements. Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the Hotel
Assist GM in estimating annual food budget
Dine at local restaurants to observe the latest trends in food presentation and pricing
Monitor outlets during peak period to oversee production flow and presentation
Maintain vacation schedule for proper staffing
Report any equipment in need of repair to Engineer in for service
Participates in Manager on Duty program when necessary. Handles and resolves guest complaints while executing MOD responsibilities
Considerable knowledge of mathematical skills (addition, subtraction, multiplication and division) necessary to interpret reports and budgets
Extensive knowledge of menu development, insight to marketing, cost and wage control
Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control
Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 150 pounds on a regular basis
Ability to supervise large staff and accomplish goals on a timely basis
Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Food and Beverage Director
Ability to effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts
Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture and presentation and observe preparation
Must have prior experience as a Sous Chef or Executive Chef with knowledge of most international and domestic dishes

200

Franchised Executive Chef Resume Examples & Samples

Supervise food preparation staff: hiring, terminations, disciplinary actions, performance evaluations and development
Schedule all employees under his/her supervision, maintaining adequate staffing levels while adhering to labor standards guidelines
Supervise all cooking operations, including methods, portioning, and garnishing. Ensure attractive presentation of all food and dishes
Plan meals and develops menus
Assist the sales staff with banquets, parties, and other special events
Requisition food and equipment, giving specifications, quantities and quality descriptions
Monitor budget and assists in developing annual operating budget. Assist in maximizing revenues and profits
Must be able to prep food products, using standardized food preparation
Techniques
Apply principles of rational systems to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Interpret a variety of instructions furnished in written, oral, diagrammatic, or schedule form
Compute discount, interest, profit and loss; commission, markups and selling price; ratio and proportion, and percentages. Calculate surface, volumes, weights and measures
Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar
Determine time, place, and sequence of operation or action to be taken; Supervise through determining or interpreting work procedures for a group of workers, assigning specific duties, maintaining harmonious relations and promoting efficiency

201

Executive Chef, Mikuni Resume Examples & Samples

To be constantly on the alert for new products which may improve the quality of food on lower food cost without sacrificing the standard; and to make suggestions to the Director of Kitchens concerning improvements in guest satisfaction and business volume
To prepare the menus with the Executive Chef with necessary revision on a quarterly basis to ensure that profit potentials is maximized
To plan the use of ingredients in such a manner so as to minimize leftovers and to reuse these in the best productive manner possible
To ensure that all purchases are processed through proper procedures
Ensuring that the ordering of food stock appropriate to food levels, checking deliveries and ingredient quality
Monitoring stock levels through regular stock checks
Works with the Executive Chef and the R&D team to develop new menus and product development supported with proper details analysis and accurate costing
Implement strategies to minimize stock holding and wastage, develop effective work flows to ensure that Mise En Place is completed and food is completed on time
Ensure that the storage and the handling of food meets the company and statutory health and safety requirements
Work with the Executive Chef to identify how complaints can be resolved and minimized
To ensure that all equipment is properly handled and maintained by his/her staff
Work alongside the Executive Chef and HR to deliver a robust manpower plan for the kitchens including recruitment and training
To delegate and motivate Sous Chefs in their work and development for leadership
Ensure an effective training and development plan is in place in the kitchen to ensure staff understand the importance of recipe specification, portion control and recording wastage so they are able to achieve food margin and food safety standards
To aid in development and ensure that business operating objectives are met according to the standards established, i.e., food cost, portion control, quality of food, productivity, labour cost, speed in service
To consult with the Cost Controller and Executive Chef in the adjustment of menu pricing
To use the right tools on product launches
Adherence to the purchasing policy on small wares, china, glass and silver
Enforcing a high standard of hygiene and sanitation as outlined in the Company Health & Safety Policy
Ensure that all company policy is adhered to in the kitchen including personal grooming and hygiene, staff tasting etc
At least 12 years of experience in kitchen
Prior work experience in a hotel will be an advanatge
Proficient in Japanese and English
Professional Qualification/Certificates
Culinary certificate from a recognised institution
Has complete knowledge and understanding of all cookery
Thorough understanding of all occupational health and safety issues
Demonstrates flexibility and high energy levels
Interpersonal skills, communicator, team player and gives direction
Has thorough knowledge of all food products – local and imported

202

Chef de Produit Senior Absolut Marseille H/F Resume Examples & Samples

Collection and analysis of internal and external data pertaining to the performance of the brands, the alcohol market, the economic and cultural environment
Participation in the development and realisation of marketing plans
Brand communication development in liaison with BO and 360° activation plan (ATL, BTL)
Assisting with the management of projects in liaison with the Brand Owners: implementation of the activation plan, development of promotional packaging, launch of new products, POS and other merchandising, communication support (sales points, press releases, etc…)
Accelerate the influencer strategy
Development of the digital activation in liaison with the digital team
Participation to Consumer / brand Research in liaison with the insight manager
Following the advertising budgets designated to individual brands and projects
Working in close collaboration with the Marketing Department team and various internal departments (national sales management, regional sales management, legal department, industrial department) and externally (creative and design agencies, research institutes…)
Management and skills development of both an ACP and an intern
Male or female with a higher education (Masters level, business school), minimum 5 years work experience in marketing (ideally international)
A strong passion for premium/luxury brands and their universe
Strong creative tendencies and Absolut brand affinity , excellent communication skills, you have proven to be independent, thorough and engaged
You have a good command of French and English
You are available for regular business trips
Mobility is essential with a desire to pursue an international career

203

Executive Innovation Chef Resume Examples & Samples

Develop new menu item based on strategic direction, menu gaps and promotional opportunities
Improve existing items based on Guest feedback. Research restaurant industry food and flavor trends
Collaborate with Supply Chain, Quality Assurance, and strategic partners in the development, improvement, optimization and matching of products
Partner with culinary operations in the development of operationally viable products
Lead, coach, and develop direct reports
Develop recipes and procedures that are executable
Own it – I own, drive, and achieve key results
Win Together – I work across boundaries to achieve key results
Trust Matters – I act in a manner that cultivates trust in others
Thinking Forward– I think and act in a manner to deliver desired future results

204

Franchised Executive Chef Resume Examples & Samples

Responsible for the daily operation of a high volume kitchen
Co-ordination of food cost controls
Leading a workforce including training, development, and succession planning
Scheduling of employees while meeting or exceeding budgeted labour costs
Overseeing the inventory and ordering of food and supplies
Working on new menu developments and improving execution standards
Ensuring proper sanitation on a daily basis
Ensuring excellence in guest satisfaction
Responsible for assisting in the overall management of the Kitchen
Overseeing the daily line operations, production and preparation, while minimizing waste
Ensuring that all food products are produced and plated according to Brand Standards
Providing training and performance management for all kitchen associates
Supervising associates and effectively running the kitchen in the absence of the Director of Food and Beverage
Utilizing a wide range of kitchen equipment and utensils
Conducting daily employee pre-shift meetings
Compliance with all safety regulations for assigned tasks, and ensuring a clean and safe working environment

205

Executive Chef-kellogg Specialty Channel Resume Examples & Samples

Formal, Culinary Arts Training or significant work experience
Culinary creativity and menu writing abilities
Excellent knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentations
Ability to Lead and Influence Food Preparations and Presentations
Proficient in menu development, cost controls, purchasing and inventory
Ability to get along well with others, to demonstrate flexibility and patience, to work as a member of a team

206

Outlet Chef-cold Resume Examples & Samples

Ability to lead and train others
Flexibility and responsiveness
Proactive
Attention to detail and quality
Ability to work in a team
Physical and mental staying power
Helps the creator improve their skills and provides support for career development
Manages the team

207

Hops House Demi Chef Resume Examples & Samples

Supports safety and accident prevention programs (knife handling, proper lifting)
Accountability for all kitchen staff for day to day operations to include training and developing employees which includes coaching, mentoring and appropriate performance management
Responsible for coordinating work flow during shift to meet business demands and ensure customer satisfaction
Culinary or Associate’s Degree (A.A./A.S.) from an accredited college or university is preferred

208

Room Chef Buffet Resume Examples & Samples

Effectively manage departmental expenses including effectively and efficiently managing labor costs and staffing objectives while achieving guest satisfaction
Conduct large volume cooking and scale recipes
Assists with the training and development of culinary staff, both sous chef and team members
Assist with food cuttings on new products, and include, executive chef, food and beverage director and purchasing
Develop working knowledge of all food outlets, menu preparation as well as presentation
Review, adjust and administer working schedules of team members
Plan work processes and determine effective techniques or processes to be used by team members in the course of business
Make determinations regarding types of materials, supplies, or tools to be used
Four years progressively more challenging experience in a large volume, high quality food establishment preferred
Advanced culinary training preferred
Proven problem solving and critical thinking skills required
Ability to handle large volume cooking, have previous banquet experience, and comfortable with scaling recipes

209

Room Chef Steakhouse Resume Examples & Samples

Directly and indirectly supervise team members
Understand and adhere to disciplinary policies including but not limited to counseling team members and the use of progressive discipline
Work with Executive Chefs to develop/oversee plans for controlling budgeted food and labor costs
Assist with menu development: present new ideas and create kitchen organization for successful execution
Assist with the training and development of culinary staff
Assist with food cuttings on new products, and include the Executive Chef, Director of Food and Beverage and the Purchasing Manager
Assist with the development of recipes, cooking procedures and food presentation
Perform the functions of any culinary task assigned within a kitchen
Keep current on new market trends as well as new products
Culinary or Bachelor’s degree from an accredited four-year college or university; or equivalent combination of education and experience
Knowledge of the Stratton Warren System (SWS) preferred
Able to work evening hours and operate the kitchen primarily during 2nd Shift

210

Chef-sous Resume Examples & Samples

Prepares appetizing meals/foods and presented professionally for the patients, guests and employees; and maximizes their satisfaction in their dining experience
Follows menus, recipes and menu systems to prepare and serve meals and snacks in accordance to prescribed patient diets and requests. Minimizes food waste by practicing appropriate culinary techniques and mise en place
Serves meals/foods in various dining locations, including demonstration cooking and point-of -service made to order foods as requested; Maintains a high level of sanitation in all environments
Handles and prepares food in a safe and sanitary manner at all times. Properly labels, dates and stores foods. Monitors food temperatures and acts on temperatures that fall outside of appropriate ranges
Sets-up, cleans-up and properly stores foods and supplies needed for meal service
Operates equipment in a safe manner, observes temperatures of refrigeration units and reports malfunctioning equipment to supervisor
Communicates freely with the Director of Dining Services, Executive Chef
Assists and supports the Executive Chef
Assists with preparation and service of marketing events and functions
Assists with the training of the dining services staff
Offers guidance to Line Cook on the preparation, cooking and presentation of food/meals
Assists the Executive Chef in the enforcement of health and safety standard in the kitchen
Ensures customers are served efficiently and effectively
Supervises and manages the Line Cook

211

Chef Resume Examples & Samples

Passion for customer service and customer satisfaction
Ability to be proactive
Commitment to quality
Strong culinary or kitchen production background, preferably in a healthcare environment
Prior menu planning experience
Ability to effectively prioritize the workload
Strict attention to detail
ServSafe certification and have a working knowledge of HACCP
Experience with Health and Safety audits
A passion for culinary arts

212

Restaurants Executive Chef-waldorf Astoria Chicago Resume Examples & Samples

Manage food control systems are adhered to them so margins are on target in a pro-active way
Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required
Excellent planning and organizational skills
A certification in management

213

Chef de Projet ERP Formation Resume Examples & Samples

Review and editing of training materials
Light desk-top publishing
ELearning with Articulate software
Light instructional design - converting from ILT to eLearning
Additional training projects
Prior experience planning and scheduling for major projects
Prior experience using learning tools or software or working in a multi-step software implementation tool
Prior experience with using various training vehicles and solid understanding of Bio-Rad's business, communications and training processes, tools, organization, culture, stakeholders, and technology interdependencies
Two (2) or more years' experience in Project Management or Planning and Scheduling
Experience with international business processes, strong relationships across the organization or ability to create them on behalf of the change effort
Knowledge of other languages such as French, German or Dutch, knowledge of SAP a plus, but not required
Highly organized, detail-oriented and customer-focused
Capable of working under several deadlines and high-stress situations
Ability to manage a strategic delivery plan and follow through; good project management skills including task, activity, and milestone planning and tracking
Ability to work within and across multiple work streams, across all organizational levels and across geographically disperse regions and divisions
Working knowledge of PowerPoint, Microsoft Word, electronic media; knowledge of Bio-Rad Training tools and Plateau a plus

214

Chef de Projet Fonctionnel ERP Resume Examples & Samples

Bachelor’s Degree. MBA a strong plus
Ability to effectively, succinctly, and confidently communicate team decisions to all levels of the organization with the appropriate level of detail (verbal, written, and presentation)
Effective leadership and management skills
Experience with systems implementation and/or process transformation. The candidate must have experience documenting processes “as is” through process maps and SOP’s and have a working knowledge of business process decomposition techniques. The candidate must be able to design processes and sub-processes and to think through the implications of those designs. Understanding how these processes provide Bio-Rad competitive advantages or operational efficiencies is essential
Five or more years direct experience in a manufacturing, finance, or master data management role, with experience in ERP implementations
A high level of knowledge regarding Bio-Rad’s internal processes and stakeholders
Previous experience on project teams with a proven ability to work under time constraints while meeting critical milestones
Ability to travel significant periods of time internationally, with substantial time periods in Europe as project needs require
Experience with international business processes and relationships a strong plus

215

Chef de Projet Fonctionnel ERP Resume Examples & Samples

The position will focus on the following business process areas
Bachelor’s degree in related fields or equivalent work experience. MBA or CMA is a plus
5 or more years direct experience in an Order to Cash function
Must be capable of working independently in a fast-paced and often ambiguous environment
Proven ability to work independently and collaborate closely with others to accomplish business objectives. Able to manage independently all phases of significant project or initiative
Demonstrated ability to solve problems in a methodical manner and to track and measure expected results
Must be able to think cross-functionally, make sound business decisions, and understand the impact of decisions on the global organization. Continual drive for process improvement
Must be able to design processes and sub-processes while balancing the implications of the design. Understand how these processes with provide Bio-Rad competitive advantages or operational efficiencies is essential
Capacity to effectively, succinctly, and confidently communicate team decisions to all levels of the organization with the appropriate level of detail (verbal, written, and presentation)
Excellent time management and problem solving skills. Strong oral, written and presentation skills
Proficiency is MS Office Suite of products including Visio
Competent in a relevant ERP system. Strong SAP skill set preferred
Ability to travel on average 30% (may be more, see above), including international with ability to travel extensively as project needs require

216

Chef de Projet R&D Resume Examples & Samples

A first experiment as an R&D project leader with a proven track record in developing microbiology methods
Knowledge of food microbiology would be a plus
Excellent skills in microbiology (strains manipulation and characterization, good knowledge of the fundamentals of bacteria culture)
A knowledge of regulatory processes in food security (AFNOR, AOAC) would be a plus
A first experience in conducting R & D project under QMS constraints
Scientific rigor, analytical, organizational, decision-making skills, teamwork

217

Executive Chef-big Trees Lodge Resume Examples & Samples

Estimate food consumption, purchase food, 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 ensure proper safety and sanitation in kitchen
Managing and oversee all food costs, waste managements, and food safety programs
The Executive Chef will report directly to the Big Tree Lodge General Manager
These are full time, year-round positions
Previous experience working in union environment and managing with CBAs

218

Executive Chef-business Dining Resume Examples & Samples

Select and develop recipes, plan, and price menus
Standardize production recipes to ensure consistent quality, and establish presentation technique and quality standards
You will be reporting to the General Manager
Executive Chef spends 50% of time coaching and training USAF Airmen in the military kitchen, and 50% of time in our P&L business/catering venues to fully execute menus, processes and events

219

Executive Chef-olympic Peninsula Resume Examples & Samples

Monitors and checks the maintenance of all kitchen equipment and ensures all is in proper working order
Inspects all areas and locks secured areas at the end of shift
Ensure culinary succession planning
Develop guest attitude within kitchen based on guest service platform
Employee is responsible for knowing the environmental aspects and associated impacts of position. Job specific Environmental Aspects and Impacts will be communicated during EMS training
Environmental objectives and targets will be communicated for each department during EMS training
Additional tasks and responsibilities may be assigned at the discretion of the manager. Tasks and responsibilities may be added or revised based on the volume of business at the present time
Associates or Bachelors degree related to culinary industry preferred
5-7 years directly related to cooking, operation of kitchen
Prior management experience
Proven attention to detail and ability to manage multiple priorities
Hospitality experience in a customer-centric, seasonally dynamic, multi-faceted environment preferred

220

Executive Chef-glacier Bay Resume Examples & Samples

Possesses all knowledge and performs all tasks associated with all positions within department (reference job description for Dishwasher, Cook 3, Cook 2, Cook 1, and Chef de Cuisine)
Schedules and coordinates the work of culinary team members to ensure maximum productivity and high standards of quality while controlling food and payroll costs to achieve maximum profitability. Adjusts posted schedule as needed based on business needs and keeps overtime to a minimum
Performs role of Executive Chef as hands-on being sure to spend time working each role within the department especially during busy operating hours/days
Plans menus for all food outlets (lodge restaurant, staff dining, and boat tour)
Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout the department at all times through observation and inspection and makes certain secured areas are locked
Practices all HACCP, food safety, and sanitation policies and procedures and helps ensure others do the same
Develops standard recipes and techniques for food preparation and presentation which help ensure consistently high quality and to minimize food costs; exercise portion control for all items served and assists in establishing menu selling prices
Responsible for ordering product and other necessary food supplies to ensure the lodge does not run out of menu products and adheres to budgets and keeping costs to a minimum while doing so
Visits dining area when it is open to guests and ensures team members are provided with the same opportunity
Interacts with restaurant management and with guests to assure that food production consistently exceeds the expectations of guests and communicates with staff, human resources, and general manager to ensure food production in staff dining consistently exceeds expectations
Communicates with other departments about food production aspects of special events being planned
Responsible for ensuring all departmental paperwork (ex. payroll) is completed accurately and timely
Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
Works with warehouse supervisor to ensure the proper storage of food product
Cooks or directly supervises the cooking of items that may require skillful preparation
Evaluates food products (final products and products used to create final products) to ensure the highest level of quality is attained
Moves the department forward by practicing creative solutions, innovative ideas, and cultivating a team atmosphere
Develops plans for new ideas, procedures, or products as a way of consistently improving both the department and strengthening the team
Effectively communicates with team members, guests, and vendors to reach goals set by leadership team
Demonstrates expert knowledge of all cooking methods, cooking theory, food preparation, food storage, proper cooling, and cooking techniques and works all stations within the kitchen while maintaining the preparation, organization, and stocking of the stations. This includes, but is not limited to, preparing sauces and stocks as well as frying, sautéing, baking, and roasting. It also includes carefully checking for color coordination and the eye appeal of all food items
Responsible for writing menus, writing recipes, ordering product, conducting price-cost analysis, tracking menu item sales (daily), and creating specials
Prepares necessary data for applicable parts of the budget; projects food, labor, and other costs and monitors actual financial results; takes corrective action as necessary to help ensure that financial goals are met
Works with restaurant managers in maintaining a high level of service principles in accordance with established standards

221

Chef Supervisor Resume Examples & Samples

Monitors sanitation practices to ensure that employee are following standards and regulations
Instructs/co-ordinates dietary aides in the preparation, cooking, and presentation of food
Records/files production and other operational data
ServSafe certified at the Manager level
Minimum of 2 years as a chef/lead cook in a restaurant or cafe
Two years of supervisory experience

222

Executive Chef-george R Brown Convention Center Resume Examples & Samples

Menu Planning, estimate food consumption, purchasing, 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 ensure proper safety and sanitation in kitchen
Bachelor's degree or related culinary degree is preferred
A minimum of 8 years of culinary management experience in a multi-unit environment including restaurants, concessions and a minimum of $ 8 million in banquet/catering volume is required
Ability to manage simultaneous events and a large staff in a diverse environment with focus on client and customer services is essential to success in this role
This is a full time, year-round position

223

Arabic Chef Resume Examples & Samples

Assist Executive Chef to conduct snagging process and approve facilities after de-snagging Director of Food & Beverage
Assist Executive Chef to oversee recruitment, induction and training of entire team alongside own key team members and Human Resources
Assist Executive Chef to manage all functions of the Arabic Kitchen operations to achieve optimum departmental profit
Assist Executive Chef to manage all functions of the Arabic Kitchen and Stewarding operations to achieve the optimum quality level of food production and sanitation
Monitor local competitors and compare their operation with the hotel Food and Beverage operation

224

Senior Chef de Parte Resume Examples & Samples

Assist Chef de Cuisine / Sous Chef to to conduct snagging process
Assist Chef de Cuisine / Sous Chef to design menus for Outlet kitchen
Assist Chef de Cuisine / Sous Chef to arrange for menu classes and product knowledge for the service and other relevant colleagues
Assist Chef de Cuisine / Sous Chef to understand and implement available or required Standard Operating Procedures for ways of working in own team
Assist Chef de Cuisine / Sous Chef to oversee special events and special food promotions
Assist Chef de Cuisine / Sous Chef to develop new dishes and products
Maintain comprehensive product knowledge including ingredients, equipment, markets and current trends and make appropriate adjustments to kitchen operations accordingly

225

Demi Chef de Parte Resume Examples & Samples

Assist Chef de Cuisine / Sous Chef to supervise the construction, design and setting up phases of Kitchens and provide input on service areas
Assist Chef de Cuisine / Sous Chef for smart storage and logistics procedures
Suggest any new ideas important for the successful opening of relevant facilities
Assist Chef de Cuisine / Sous Chef to manage all functions of the Outlet Kitchen operations to achieve optimum departmental profit
Assist Chef de Cuisine / Sous Chef to control and analyzes, on an on-going basis, the level of the following

226

Chef de Parte Resume Examples & Samples

Assist Chef de Cuisine / Sous Chef to issues recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
Take steps to ensure that outstanding culinary technical skills are maintained
Minimum 4 years of experience as a chef or equivalent combination of education and culinary/kitchen operations experience

227

Executive Chef-the Citadel Resume Examples & Samples

Experience within a high volume environment- minimum of 6500 meals per day
Internal Aramark experience of 1+ years is a plus
Operating Prima and using prima results to improve food cost results
Using purchasing checkbook

228

Chef Resume Examples & Samples

Duties will include daily refreshing of display case and pre packed products
All Chefs are expected to be on time and follow all time clock procedures
All Chefs are expected to follow all company policies and get along with fellow associates
All Chefs are expected to follow the chain of command when they have a request or grievance, i.e., Head Chef, Deli Manager, Assistant Store Director, Store Director or Human Resources Representative

229

Italian Chef Resume Examples & Samples

To manage inventories, pricing, cost controls, requisitioning and the issuing of supplies and equipment for food production
To cost menus accurately
To liaise daily with the Outlet Manager to keep open lines of communication regarding guest feedback
To maintain and enhance the food products through creative menu development and presentation
To balance operational, administrative and Colleague needs

230

Chef / Days Resume Examples & Samples

Inspects kitchen and storage areas for cleanliness and organization
Holds section meetings
Evaluates work performance of employees and exercises corrective procedures as necessary
Complies with all health regulations and make sure cooks are also in compliance
Customer Service: Demonstrates customer service skills with both internal and external customers
Trans-cultural Sensitivity: Treats patients/customers as individuals with unique values, beliefs, and practices
Risk Management/Patient/Customer Safety: Demonstrates patient/customer safety according to policies and procedures
Educator: Identifies, implements, and/or evaluates opportunities for patient/family education
Infection Control: Demonstrates infection control practices congruent with policies and procedures
Performance Improvement: Performs, participates, implements and evaluates performance improvement activities at the department level
Financial Accountability: Identifies opportunities for waste reduction and department efficiency
Information Management: Demonstrates adherence to information management polices and procedures, maintaining confidentiality at all times
Communication: Works as a team member through interaction, assistance and demonstration of appropriate communication skills and reporting/activation of the chain of command appropriately
Practices Professionalism: Performs, participates, implements and evaluates personal performance
Ethics/Compliance: Performs all duties ethically, complying with all policies and procedures, federal, state, and local laws
Environment of care: Demonstrates accountability in role and responsibilities of the 7 Environment of Care plans
Job Specific
Managers’ Food Handlers card required. (Must be able to obtain within 30 days of employment)

231

Chef-executive Resume Examples & Samples

Puts customer service first. Ensures that residents/patients and families receive the highest quality of service in an attentive and responsive atmosphere which recognizes the individuals' needs and rights. Maintains resident/patient confidentiality
Assists the Food Service Director in planning special events, celebrations, marketing events and other food related Center functions. Coordinates all aspects of the preparation and service of events and functions
Provides routine and on-going orientation and training for department personnel on food preparation, production and meal presentation
Assists the Food Service Director in operating the department within budget. Follows the Company purchasing programs, food specifications and ordering system
Performs assigned quality improvement functions including audits and interviews and rounds with residents/patients and department personnel. Works with Food Service Director to identify opportunities for improved customer service, food production, dining program enhancements, etc

232

Specialty Chef Resume Examples & Samples

Plans and organizes kitchen activities
Manages and trains kitchen staff
Creates and prepares elaborate dishes
Carries out some menu planning
Monitors and controls food cost and quality
Maintains food hygiene and work safety
Maintains kitchen equipment
High School or above or equivalent
Minimum 7 years of culinary experience with 3 years in management role preferred
Strong verbal communication skills and proven organizational skills
Good command of written and spoken English preferred

233

Chef Tournant Resume Examples & Samples

Assists with production of menu items as listed in each restaurant. Follows all prep lists and ensure kitchens are stocked and ready for service
Assists with maintaining of cost control methods and procedures by monitoring consistent pars and inventory
Assists with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards
Must have excellent verbal and written communication skills
Responsible for rewards and recognition program to maximize employee engagement
Manages work procedures and expedites workflow

234

Demi Chef Resume Examples & Samples

Recommends changes on all standard menus and consistently strives through menu planning to improve food costs, volume, quality, attractiveness and efficient preparation of all food related items
Ability to perform the functions of any culinary task assigned within kitchen such as broiler, sauté, Asian and prep when needed
Monitoring/implementation of garbage separation and disposal as per standards
Knowledge of and compliance with department, property and company policies and procedures
Price/value of outlet

235

Division Chef Resume Examples & Samples

Possess 5-7 years of culinary experience
Thorough knowledge of the foodservice industry
Possess specific knowledge of, and skills in, product application, product demonstration, and culinary techniques
Prior experience in facilitation of group training desired
Overnight travel may be required to participate in trainings, meetings, or other company events
Demonstrate a high degree of written and verbal communication skills, as well as interpersonal skills and presentation skills to large groups of people
Possess excellent organizational skills
Sales orientation/experience a plus

236

Corporate Executive Chef Resume Examples & Samples

Works closely with Hospitality team to develop weekly menus and catering menus for special events ensuring a variety of seasonal, fresh and healthful foods from local vendors when possible
Create recipes featuring B-F Brands and act as Brand Ambassador
Works closely with Café supervisor to coordinate staffing
Hire, train and supervise full time and part time culinary staff. Cross train kitchen staff to work all kitchen positions
Supervise kitchen food service during peak business hours
Actively involved in lowering food costs and corporate subsidy for dining facilities
Supervise and make recommendations for purchases of all food, supplies, etc for dining facilities
Ensure cleanliness of food preparation and storage areas. Oversee staff to make sure they adhere to sanitation policies. Make sure all kitchen staff have received their Food Sanitation certificates
Maintain a Jefferson County Health Department rating of A for all dining facilities
Initiate and follow up on facility maintenance work orders
Coordinate guest chef appearances
Serve as culinary resource for brand teams by creating recipes and supplying other content as needed for use in advertising, media promotions, websites, etc
Provide recipes to employees and guests when requested
Assist when needed with the Public Relations team to represent B-F brands at special events, seminars, and media opportunities
Stays current on culinary trends locally, nationally, and internationally
Flexible to work early morning hours, evening functions, and occasional weekends. Oaks and Derby are mandatory days
Proficient in developing recipes, and takes initiative to experiment with Brown-Forman brands
Ability to do public speaking, make appearances at special events promoting Brown-Forman brands
Must be able to bend, stoop, climb stairs, and lift up to 50 pounds
Preferred experience with Google platform and other applicable hospitality software
Extensive experience in cooking with spirits and wine
Creative and innovative with food

237

Apprentice Chef Resume Examples & Samples

Dutch 'MBO Leerling zelfstandig werkend kok niveau 3 of 4'
Available from 1 September 2017 - 1 September 2018
Ability to work a variety of shifts including weekends, days, afternoons and evening

238

Franchised Executive Chef Resume Examples & Samples

Knowledge of purchasing and control
Ability to satisfactorily communicate in English with guests, management and coworkers to their understanding
Ability to do basic arithmetic and computer skills
Ability to maintain safety and health requirements as specified by OSHA and the Health Department
Ability to enforce hotel s standards, policies and procedures with assigned staff
Ability to prioritize and organize work assignments delegate work
Ability to direct performance of assigned staff and follow up with corrective where needed
Ability to ascertain staff training needs and provide such training
Ability to be a clear thinker in pressure situations and exercise good judgments
Ability to maintain confidentiality of hotel guests and pertinent hotel information
Ability to ensure security of guest room access and hotel property
Trains all associates in the kitchen how to perform their job duties to the best of their abilities
Writes schedules, evaluates, and directs all personnel
Ensures all food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner
Includes working the line during peak times
Supervises entire kitchen staff. Also, all utility and sanitation associates and to provide supervisory guidance, aid, and counsel for all kitchen associates
Ensures that all banquets are properly prepared and serviced timing, portioning and quality are most important. Ensures that proper communication takes place between banquets and the kitchen
Ensures sanitation standards are maintained in all areas, i.e. walkins, freezers, kitchen proper, and equipment
Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor, and related expenses. Learns, understands, and refers to the Standard Operating Procedures
Provides for a safe work environment by following all safety and security procedures and rules
Learns, understands, and knows how to operate all kitchen equipment
Communicates expectations daily of Sous Chefs to ensure smooth continuous operation
Ensures that prescribed cleaning schedules are followed and maintained at all times
Takes immediate action on problems that are encountered in the kitchen
Participates in staff and department meetings and the property MOD program
Assists in the establishment of goals, standards, and objectives that will further the prestige and reputation of the organization, as well as result in a more profitable operation
Provides associates with he tools and equipment they need to do their jobs
Maintains all use records, roast meat charts, recipe cards, etc., at all times
Prepares recipe cards and picture presentation of all menu items
Ensures payroll hours are submitted to the Accounting/HR Department in a timely manner
Submits banquet summary sheet to the Accounting Department in a timely manner
Is aware of all areas, including frontline, banquet productions, and plating. Never neglects one area for another
Assures that sufficient supplies of necessary service equipment are available and maintained at all times
Ensures proper staffing of the entire kitchen for adequate coverage while manhours are not wasted
Physically tastes each steamed item, soup, sauce, salad dressing, vegetable, etc., to assure maximum quality and consistency. This must be done for all meal periods
Ensures that adequate preparation is done for all meal periods while avoiding waste through preparation
Ensures that approved recipes are followed at all times without deviation
Ensures that standards pertaining to storage, rotation, production, portions, quality communicates any problem areas with recommended alternatives to the Food and Beverage Director for discussion and possible solution
Adheres to corporate procurement programs via Purchasing Concepts
Understands budget applications and conforms tot he budget requirements
React to problem areas where budget discrepancies exist
Interviews and hires new personnel when needed
Reviews and approves all reviews, hires, transfers, warning notices, counseling sessions, and terminations
Evaluates staff performance on a 90 day, and annual basis
Conducts his/her self to reflect the high standards of professionalism within the Concord Hospitality organization
Responsible for developing performance standards, procedures, and rules used to ensure safe work habits
Assists with the organization of annual associate picnic. Memorize food recipes and food preparation instructions
Handle and operate dangerous kitchen equipment
We are proud to be an EEO employer M/F/D/V. We maintain a drugfree workplace

239

Chef Resume Examples & Samples

Promoting and safeguarding the welfare of children and young people you may come into contact with
Assist in the preparation and cooking of foods in compliance with set cooking methods, recipes and menus
Operate catering equipment and machinery as required after appropriate training
Assist with the Food Service Counter and ensure the counter is attractive with a good selection of meals/sweets/beverages
Undertake, and to be instructed in bookwork/accounting procedures in order to work in a high grade to cover for sickness and other absence when necessary
Assist in the preparation and clearing of the service and dining areas as required
Assist in the washing up of dishes, utensils, equipment and kitchen premises as required
Carry out the duty of collecting, checking and accounting for cash, tickets, vouchers, cheques as appropriate, which have been received through a cash register or from the vending machines following detailed instructions (when required)
Reconcile takings and floats at the end of each service period (when required)
Be responsible for the keeping of banking records (when required)
Be fully knowledgeable of the pricing structure for food and beverages
Maintain Eden Foodservice standards of cleanliness, hygiene and safety in the kitchen and associated areas including the dining and service areas
Maintain the highest standard of personal hygiene in order to meet company regulations and standards
To carry out all duties in a safe and hygienic manner as laid down by instruction issued or added to from time to time by the Eden Management in the interests of Health & Safety and the Environment
To carry out the duty to enable a swift and pleasant service to the customer ensuring that the service is delivered without disruption to the daily school function
Wear the uniform provided in the correct manner and to arrive on duty in the work area properly attired at all times
Cover key elements of Unit Manager role as required
Carry out any other reasonable duties as designated by the Unit Manager
Support other sites as and when required
Liaise with and support school staff as required

240

Chef Resume Examples & Samples

Taking PRIDE in maintaining highest standards of cleanliness and safety
Adhere to safety and hygiene regulations at all times
Being a valuable part of the wider team to ensure the best guest experience
Option to opt in for some of our share schemes (e.g. Free Shares Plan)
Flexible shifts

241

Chef Apprenticeship Resume Examples & Samples

Learning from more experienced team members how to work/run a busy section within a professional kitchen
Work your way up to be able to manage different elements of working in a kitchen
Keep kitchen clean, tidy and hygienic at all times by completing various regular cleaning duties
Supporting the kitchen team by making sure equipment is clean and available when needed, by using the pot wash and keeping the kitchen tidy
Work safely around kitchen equipment
Carry out instructions as given by Management and Head Office
Organised multitasker
Ability to follow instructions and work well in a team
Attention to detail and creativity for food presentation

242

Apprentice Chef Resume Examples & Samples

Working effectively as part of a hospitality team
Maintain food safety when storing, preparing and cooking food
Prepare and finish simple salad and fruit dishes
Prepare and cook meat and poultry
Prepare hot and cold sandwiches
Maintain an efficient use of food resources
Prepare, operate and clean specialist food preparation and cooking equipment
Complete kitchen documentation
Set up and close kitchen
Cook vegetables
Maintain an efficient use of resources in the kitchen
Present menu items according to a defined brand standard
Promote new menu items
Employment rights and responsibilities in the hospitality, leisure, travel and tourism sector

243

Chef Partner Fleming s Prime Steakhouse Resume Examples & Samples

3 years minimum as an Executive Chef, Executive Kitchen Manager or Regional Chef
Prior experience at a fine dining or casual plus restaurant, highly preferred
2 year culinary degree, a plus
ServSafe Sanitation certification
Bilingual in Spanish, a plus

244

Vintage Room Chef Resume Examples & Samples

Responsible for Coordinating the Back of the House operations, the physical plant and personnel that work in those areas. Interacts with support departments to facilitate kitchen production. Responsible for overall guest satisfaction
Responsible for food and labor costs of running restaurant
Room Chef has superior knowledge of the tasks listed in the essential functions below, and the ability to instruct others in the performance of these functions

245

Executive Chef-ana Crowne Plaza Fukuoka Resume Examples & Samples

Manages all functions of the Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation
Oversees special events and special food promotions
Takes steps to ensure that outstanding culinary technical skills are maintained
Controls and analyzes, on an on-going basis, the level of the following
Languages: Japanese -Native speaker, English -Daily conversation level
Degree or Vocational Certificate in Culinary Skills or related field
Japanese or Person who have residential status which allows work
5 years experience as a chef, with at least 1 year in a supervisory capacity, or an equivalent combination of education and experience

246

Cafeteria Chef Resume Examples & Samples

Prepare and present high quality Team Member food within company guidelines
Flexible to work a variety of shifts
Perfect Food Hygiene standards

247

Data Centre Chef Resume Examples & Samples

Develops menus, plans, cooks, and manages breakfast, lunch, and dinner for employees
Has knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Oversees menu development, food quality through purchasing quality products, multi-cultural cuisine, Halal/kosher foods, etc
Other duties may be necessary
Solid track record of success in previous assignments/operation
Must have and maintain relevant culinary certificate and HACCP certificates

248

Executive Chef-maniilaq Resume Examples & Samples

Directs a high quality, cost effective healthcare kitchen and food preparation operation
Plans and or implements and supervises corporate programs, including Room Service on a variety of nutritionally balanced, attractive, and cost effective meal menus
Proficient in maintaining food cost relative to budget
Meets with production staff daily to discuss operations
Completes various special food orders or items
Makes sure all assigned responsibilities comply with applicable regulations or sound business practices
Continuously improves the quality of provided services
Makes sure required supplies and materials will be available as needed
Assures a high degree of sanitation is observed in all assigned areas. Insure safe chemical usage in all assigned areas
May complete special assignments including conducting demonstrations, revising procedures, cost reviews, etc
May be required to support nutritional needs of response team
Directly supervises assigned food production employees in a high volume production kitchen. Responsibilities include assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems

249

Executive Chef-north American Foodservice Resume Examples & Samples

Apply and demonstrate hands on culinary expertise across the current product portfolio & future innovation in ensuring great tasting food/beverages for our consumers, striking the right balance between hands on product development and directing the efforts of others
Partnership with R&D and clients to make great tasting products (soups, sauces, entrees, sides, beverages- frozen and shelf stable supply chain)
Strong understanding of competitive landscape and ability to win new business through duplication projects and menu gap analysis
Expert in restaurant operations and has the ability to navigate and simplify complex BOH (back of house) systems by providing/selling CSC solutions and brands
Cross-functional collaboration and understanding and willingness to learn more deeply the manufacturing capabilities and constraints to enable successful translation and scale up of culinary gold standards
Knowledge of restaurant financials and business acumen (P&L’s, menu engineering, food cost)
Project management & prioritization of projects with staff
Develop & mentor culinary professionals
Demonstrate culinary thought leadership, business strategy & creative problem solving

250

Chef de Rang-librije s Zusje Resume Examples & Samples

Be a team player who likes to achieve his/her goals together with others
Work closely together with the restaurant manager and build a strong team to optimize guest experience
Minimum 1 year of experience in a similar position
Positive and friendly attitude towards our guests and fellow team members
Helpful and pro-active
Flexible in morning, evening and night shifts
Fair and polite to his colleague; creates and maintains a trustful relationship
Good knowledge of Dutch and English

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Words to Use

Internship
Resume