Head Chef Resume Samples

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M Crooks

Mabelle

Crooks

38408 Rippin Hollow

Boston

+1 (555) 728 0357

38408 Rippin Hollow

Boston

Phone

p +1 (555) 728 0357

Experience Experience

New York, NY

Head Chef

New York, NY

Lebsack, Herzog and Lang

New York, NY

Head Chef

Create and distribute work schedules (including meal prep assistance and after-meal clean-up; volunteer schedules are created by the volunteer coordinator)
Dedicating time to develop your team using our tailored development framework
Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence
Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant
Develops, designs, or creates new menus and recipes based on standards or artistic contributions
Assists in determining how food should be presented and creates decorative food displays
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person

Los Angeles, CA

Head Chef-globe Inn

Los Angeles, CA

Toy-VonRueden

Los Angeles, CA

Head Chef-globe Inn

Train and develop staff to assist in kitchen duties
Assist in delivering financial targets set for the house
Manage the opening and closing of the kitchen
Manage all kitchen – related office administration and third-party contractors
Work safely around kitchen equipment and monitor and deal with any maintenance issues
Carry out instructions as given by management and head office
Manage wastage through correct portion control and records

present

Los Angeles, CA

Head Chef for Rodizio

Los Angeles, CA

Hirthe Inc

present

Los Angeles, CA

Head Chef for Rodizio

present

Ensure all MAF and HACCP guidelines are achieved and maintained. Check monitoring procedures daily
Actively participate in training and development programs and maximize opportunities for self-development
Comply with Company Grooming Standards at all times to portray a professional image of self and the hotel
Accurately maintain accident records, in turn ensuring all hazardous situations are reviewed to minimize the rise of future incidents
Ensure all equipment is properly maintained and stored, with all breakage’s and breakdowns being properly reported and recorded
Control of food purchasing levels in liaison with the Stores person
Ensure the kitchen is maintained to high hygiene standard at all times and safe food handling practices are followed

Education Education

Bachelor’s Degree

Florida International University

Bachelor’s Degree

Skills Skills

7) The ability to create menus and deliver them, ensuring that they are both creative and profitable
8) Have the skill to bring out passion, flair, imagination and attention to detail for quality food and service
Excellent leadership, interpersonal and communication skills
Possess strong leadership, communications, organization and relationship skills
9) The skill and experience of working in a fast paced and highly pressured environment
Excellent communication skills
Good financial acumen
Emphasis on attention to detail
Benefit from a competitive salary and great discounts including 15% off in all Fuller's pubs!
Accountable and resilient

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15 Head Chef resume templates

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Head Chef JWH Chengdu Resume Examples & Samples

Completed a culinary course in a technical college or hotel school
2+ years similar experience in a previous position in an international quality hotel or quality Western free standing restaurant
Needs to be able to cook and present both Western and Chinese cuisine on a culinary level
PRC nationals: Advanced level of written and verbal English, and communicate fluently in Mandarin in a professional manner
Non-PRC nationals: Fluent in written and verbal English, advanced Mandarin spoken skills
Needs to know how to work with a local owner in a challenging environment
Effective interpersonal skills and a team player
Outgoing personality with strong leaning toward guest interaction and entertainment
Goal driven personality, wants to grow and learn

Head Chef-west Lafayette Resume Examples & Samples

Degree from accredited culinary school or bachelor's degree in a foods-related area. An equivalent combination of work experience and education in a related field will be considered
Three years experience as a chef, supervisor or assistant manager in a commercial or educational food service operation with an emphasis on food production
Additional required competencies may include financial management, coaching and leading people, strategic thinking, and drive for results
Functional competencies in initiative, food production techniques and services; computer skills in word processing and spreadsheets
Certification in ServSafe sanitation program required

Franchised Head Chef Resume Examples & Samples

Is in charge of all outlets (Room Service, Bar, Restaurant and Banqueting)
Manages a team of 20 associates (kitchen, pastry and stewarding)
Creates menus
Provides food ratios
Makes culinary purchases

Head Chef Resume Examples & Samples

To function as a production manager for the Food and Beverage Department, to insure the various outlets and banquets operates successfully and are individually profitable in accordance with standards of the hotel
To coordinate an effective and efficient Payroll Management / Resource location through establishing flexible work force throughout the Division, based on the principles of multiskilling and multitasking
To establish a rapport with a guests maintaining good customer relationships and handle all guest complaints, requests and inquiries on food, beverage and service
Ideally with an apprenticeship or professional diploma in food production. Minimum 2-3 years of work experience as Head Chef or Executive Sous Chef. Good practical, operational and adequate administrative skills with flair for creativity are a must

Employee Restaurant Head Chef Resume Examples & Samples

Take full responsibility for the running of the Employee Restaurant kitchen
Assist in the employment and retention of all staff
Assist in responding to Guest feedback
Assist in the maintenance of company paperwork
Assist in maintaining budgets and cost throughout all of the kitchens
In the absence of the Executive Chef attend any meetings that are required
Assist and supervise the agreed standard of food service during shift
Liaise and co-operate effectively with all other associated members of staff
Supervise the training of all new staff members in the department
Promote the safe use of the kitchen, its equipment and building under the Health and Safety at Work acts, Hygiene and other regulations
Ensure all relevant food controls and correct temperatures are logged and adhered to at all times. Ensure the agreed standards of food preparation and presentation are adhered to at all times
Ensure Fourth Hospitality is used on a regular basis for both appraisals and reprimands
Attend any training that is required by the company
Monitor all staff time keeping and follow up were needed
To provide a friendly, courteous, quick, efficient and professional service at all times
Check all prepared misen place and food stocks (including dry stores) and replenish as necessary, and inform Head Chef or Senior Sous Chef of any relevant shortages
Supervise the smooth and efficient service and production of food from the department by working and liaising with other departments and Restaurant staff, and ensuring all necessary work is completed prior to the commencement of service
To ensure all department staff work hygienically and productively. Ensure that the agreed standards of food preparation and presentation are supervised and adhered to
To assist in the prevention of pilferage from the dry stores and refrigeration within the department. Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and misen place
To be aware of the required food cost percentages as set down by the budget and to assist in the supervising and running of the department within these guidelines at all times
To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload
To remain on duty until the following shift takes over or until you are discharged by the Head Chef or senior Chef on duty
To ensure all working areas of the kitchen, dry stores and refrigeration are maintained in a clean and hygienic condition at all times, and especially after your shift has finished
To maintain constant quality control of all food prepared and cooked ensuring it is to the Head Chef’s and Restaurant standards
To ensure that all health marks are collected and allocated to the correct administration
To operate the pass service of food from the kitchen to the restaurant, liaising with the Restaurant staff and ensuring the food is to the standard required by the Head Chef
To provide a clear handover during shift changes
To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation in all aspects of their work
To report any problems, accidents or kitchen equipment defects to the Head Chef
To confirm with the Head Chef and Senior Sous Chef any special requirements (including menu items and dishes), outstanding orders or work tasks required from your section
To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work
To make yourself aware and notify your staff to all menu changes, specialties, function menus and changes to standards prior to the commencement of service
Report all accidents or kitchen equipment defects to the Executive Sous Chef and Executive Chefand complete all relevant documentation

Head Chef-japanese Cuisine Resume Examples & Samples

Manage Hachi, the Japanese restaurant of the hotel
Ensure the highest quality of food produced in line with Sofitel standards
Source and develop new products applicable to local marketplace
Manage operation and achieve consistency in quality of food, production, presentation
Effectively control food cost by standard recipes, purchasing specs, menu costing, menu engineering
Undertake daily food ordering following guidelines and procedures establish by purchasing manager and executive chef
Organize daily team meetings to maintain standards
Follow Hotel’s Food Hygiene standards, H.A.C.C.P

Head Chef Resume Examples & Samples

Supervises the different sections of the kitchen: production of hot and cold dishes, patisserie, dishwashing etc
Helps prepare the conference menus
Checks the presentation, quality and temperature of dishes
Ensures that the equipment and appliances are used correctly in line with safety instructions
Ensures the respect and due application of the rules of hygiene (HACCP standards etc)
Applies and ensures application of the hotel's security regulations (in case of fire etc)
Respects and ensures respect of the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc)

Head Chef Resume Examples & Samples

Be creative, proactive and flexible
Be team motivated, forward thinking and approachable
Have experience and flair in banquet and function work,
Be able to work flexibly and be able to motivate and train young people
Be a strong team worker

Head Chef Resume Examples & Samples

1) Turning the strategic food operation plans into reality by delivering key business priorities
2) Take a proactive role in the development of the hotel business plans, ensuring they are aligned and support the company’s strategic food operation success to increase revenue’s commercially
3) Support, challenge, provoke and coach your team on how to engage in the future and to control the food production to a 4 star standard
4) Provide sound financial awareness to ensure your GP’s are met, ensuring the relevant control of all food storage activities, stock rotation is used in all areas of the kitchen and checking market price fluctuations to ensure best prices available to structure cost effective menus
5) Liaising with guests regarding their requirements, enquiries, complaints and compliments and taking such necessary action to ensure satisfaction and maintain the high quality standards of hotel food quality and delivery
6) Excellent cooking skills and an understanding of produce and ingredients
7) The ability to create menus and deliver them, ensuring that they are both creative and profitable
8) Have the skill to bring out passion, flair, imagination and attention to detail for quality food and service
9) The skill and experience of working in a fast paced and highly pressured environment

Head Chef Resume Examples & Samples

Guarantees a high standard of culinary services offered to guests,
In conjunction with the GM, F&B Manager, prepares the hotel's F&B offers in line with the hotel's positioning (market, competition etc) and brand policy,
Is able to innovate and diversify services offered to guests,
Manages and motivates the kitchen staff in order to offer a high standard of service to guests,
Is responsible for food hygiene, safety and quality in the hotel,
Is responsible for meeting the department's quantitative and qualitative targets,

Head Chef Resume Examples & Samples

Ideally with an apprenticeship or professional Diploma in Food Production
3 years of work experience as Executive Sous Chef or 5 years of work experience as Chef de Cuisine in larger operations
Good Practical, Operational and Adequate administrative skills with a flair for creativity is a must
2 years of experience leading Banqueting Teams
Knowledge of Latino American Cuisine
Experience working in High Standards Hotels
Experience in Resort Operations is a Plus
Bilingual English-Spanish

Head Chef-the Montagu Resume Examples & Samples

Managing the kitchen team, training the new starters and recruiting new talents,
Responsible for the creation, planning and costs of seasonal food menu,
Ensuring the food preparation and presentation is up to standards,
Working closely with the other departments to maximize guest’s satisfaction,
Responsible for maintaining good Health and Safety practices in line with the current regulations

Head Chef Resume Examples & Samples

Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit
Control and analyze on an on-going basis the following
Quality levels of production, food quality and presentation
Guest satisfaction
Merchandising and marketing
Operating food cost
Cleanliness, sanitation, hygiene

Kitchen Head Chef of New Mexican Restaurant Resume Examples & Samples

Excellent knowledge of kitchen operations and quality & control
Excellent management and organisational skills
Excellent knowledge of Mexican food products/dishes and their preparation methods, to at least Sous Chef level in large scale luxury environment
Excellent reading, writing and oral proficiency in both English and Spanish languages
Good knowledge of Microsoft office applications
Experience in creating and executing new training concepts
All applicants must be able to work varying shifts including weekends and bank holidays
All applicants must be eligible to work in the UK & must be in possession of the relevant passport and visa

Hotel Head Chef Resume Examples & Samples

An experienced chef with a solid food background, ideally from a large hotel and conference or leisure catering establishment
A hardworking and flexible leader, who encourages new ideas from the team, keen to coach and develop them within our global business of Merlin Entertainments
Exceptional communications skills, able to work alongside senior managers within the hotel to ensure our guests receive the 4 star wild adventure they were expecting

Head Chef Resume Examples & Samples

Providing overall leadership & responsibility for cost effective management of the kitchen team to maximise F&B profitability
Supervising & training a small kitchen team of four staff
Day to day operation of all food preparation & production
Creating, costing & implementing menus
Maintaining health & safety standards in the kitchen
Maintaining stock levels & ordering
Having a flexible approach in adapting to guest needs
Involvement with Hotel special events

Head Chef-globe Inn Resume Examples & Samples

Manage the opening and closing of the kitchen
Prepare, cook and present food to company specification
Keep kitchen clean, tidy and hygienic at all times
Manage all kitchen – related office administration and third-party contractors
Train and develop staff to assist in kitchen duties

Head Chef Resume Examples & Samples

Supervise all aspects of the dining room activities necessary to accommodate up to 90 people
Supervise the Hog Island Sous Chef and Kitchen Assistant, and (with the assistance of the Sous Chef), supervise the volunteers who provide assistance in both the kitchen and dining room areas
Create and distribute work schedules (including meal prep assistance and after-meal clean-up; volunteer schedules are created by the volunteer coordinator)
Manage the set up and close down of the kitchen at the beginning and end of the Hog Island Camp season
Design and implement a meal menu for each Hog Island session that reflects an appreciation of and includes local and sustainably-harvested foods
Use environmental friendly methods (composting, reusable napkins, etc.) that reflect Audubon’s image as an environmental organization
Provide complete oversight and preparation of two of the three daily meals for Camp staff, volunteers, and participants, and consult with the Sous Chef who is responsible for preparation of the third meal
Work with the Sous Chef to prepare “picnic” lunches for campers for on-site field trips and other Hog Island special events
Review daily work schedule prepared by the Sous Chef (including meal prep assistance and after-meal clean-up)
Order food and beverages; and
Participate in weekly meetings with the Hog Island staff
A minimum of 10 years professional food preparation experience, including experience in a residential camp setting or similar
Knowledge of procedures for creating menus and ordering food
Demonstrated experience managing kitchen staff
Experience with operation of Hobart dish sanitizer, range, and baking equipment
Must hold or be able to obtain a current certificate as a ‘Certified Food Protection Manager’ from the Maine Department of Health and Human Services prior to commencement of work
Experience using row boats and outboard motor boats is desirable; and
Capable of standing for various periods of time, as well as the ability to carry up to 50 pounds

Executive Head Chef, UK Day Trains Resume Examples & Samples

Operationally and financially manage the Kitchen facilities whilst liaising with Business Managers
Develop and deliver the highest standard of food for our businesses whilst ensuring costs are managed effectively
Proactively manage all elements of food safety and health & safety
Manage the supply kitchen that is the centre for supply of food and beverage and other stores
Ensure that food supplies into the business are of the highest quality and stock is managed and effectively retailed
Working in a pressured industrial environment, a vital aspect of the role is efficient kitchen management, and requires strong leadership capability to drive, support and develop the team, and inspire and lead the team to consistently deliver excellent food
Creatively interested in food and wine, possessing wide ranging menu experience and knowledge
Evidence of influencing effectively upwards and across all functions
Pragmatic hands on approach, not wary of rolling up sleeves to tackle the job in hand
Strong interpersonal, communication and listening skills
A good team player and motivator
Positive, energetic, enthusiastic and diligent
Effective influencing skills and the ability to work with all kinds of people
Management and motivational ability
Drives initiatives and initiates change
Strives to make continuous improvements
Is flexible. Takes on board new

Head Chef & Food & Beverage In-charge Resume Examples & Samples

Manage all aspects of the Kitchen and F&B Outlets including operational, quality and administrative functions
Control costs without compromising standards, improving gross profit margins and other financial targets
Drive monthly ‘Huddle’ meetings for Kitchen, Stewarding and F&B Service, ensuring post-meeting minutes are generated
Manage team member performance concerns
Recruit, manage, train and develop the Kitchen, Stewarding and F&B Service team
Proactively manages food & beverage costs to maintain budgeted profit margin
Regular review of all menus to confirm offerings are in line with market trends
Actively drive sales to meet and/or exceed budget revenue
Set departmental targets and objectives, work schedules, budgets, and policies and procedures for Kitchen, Stewarding and F&B Service
Regularly evaluate guest satisfaction levels with a focus on continuous improvement
Accountable for accurate monthly inventory count and report
Experience managing a kitchen & Food and Beverage and developing staff

Head Chef Resume Examples & Samples

Requires clear, concise written and verbal communication skills, strong technical skills, excellent time management skills, strong organizational skills, excellent safety and sanitation skills and creative problem solving skills
Experience in budgeting, food cost, labor costs, and scheduling
Minimum of 4-5 years of practical restaurant management experience or related resort hotel experience

Head Chef Resume Examples & Samples

Head Chef experience within a large hotel where the key business is corporates
To be approachable and a team player
Motivation skills
Emphasis on attention to detail
High understanding of food safety and health & safety
High standards of personal presentation
Understanding of financial information
High level of spoken and written English

Head Chef-new Florence Resume Examples & Samples

AWT £20k
Food 45/ Wet 55
Live In accommodation

Head Chef Resume Examples & Samples

Take the opportunity to engage and develop the right team to ensure highest standards achieved consistently
Experience and be able to run the pass on busy shifts
Be creative and energetic with the confidence to make a difference
Control the financials to exceed budget GP, so an eye for detail and the need to be well organised is essential
Evidence in previous roles consistent high standards
The head chef must maintain standards in the kitchen, implementing all legislative requirements

Head Chef Resume Examples & Samples

Excellent communication skills internally with staffs, externally with suppliers and guests
Fluent English speaking is a must. Native Thai would be an asset
Good managerial skills with full knowledge of HACCP guidelines
Computer literature in the Windows environment, able to use e-mail
Strong organization and operational skills
High sense of job responsibility and able to work under pressures. Always proactive
Minimize wastage and spoilage, and maximize quality while adhering to food cost budgets
Ensure that kitchen operations run smoothly and guests received a high standard of service
Guest oriented, apply team work methods with strong leadership
Manage stocks and supplies. Have ability to create new cuisine recipes
Excellent food presentation, ability to train team members and knowledge sharing

Head Chef Resume Examples & Samples

More/Less than 10 years Chef Experience in Fine Dining
Prefer Michelin Star Resturant Experience
Management Skill (Kitchen and staffs)
Strong Technical Skills
Strong Traning Skills
Good at Coaching and leadership
Quality Awareness
Creativity and Guest Focus
Communication Skills(written/verbal)
Salary Package
Negotiable
Support Housing (schooling for children if necessary)

Head Chef-hilton Bournemouth Resume Examples & Samples

Ensuring adequate resources are available according to business needs
Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends
High level of IT proficiency

Head Chef Resume Examples & Samples

To adopt a proactive approach to the development of the food services offered for RNLI clients and their guests
To liaise with customers with regards to organizing their events as well as any special requirements
To ensure that the methods of preparation, presentation of all food, comply with the companies policies , client specifications and legislation
To ensure that the preparation, presentation and execution of the food are carried to the required standard
To ensure all store areas and equipment under your control are clean, tidy and comply with food safety, health and hygiene
To ensure that all full time and support staff are inducted adequately to enable them to perform their tasks to the required standards
To be proactive in the development and reviewing of the business standard’s, ideas and style of food offer
To respond to customer comments or complaints in a positive manner and to take appropriate action
To interview, induct, appraise and carry out any subsequent disciplinary meetings as necessary
To carry out regular staff meetings and establish an effective communication method in which staff are kept up to date with all relevant information relating to their performance
To work within the agreed budget specifications
To ensure that all food costings are up to date and within the required specifications
To ensure that all company bookwork is completed accurately and any short falls are investigated
To work in the kitchen carrying out preparation and making of all food offers
To ensure adequate stocks of food are maintained, controlled, secured and that stock takes are carried out regularly
To ensure that temperature records are completed on a daily basis for each function and recorded accordingly
To carry out any reasonable management request
Flexible & organised approach to the role
Good financial acumen
Intermediate food hygiene or equivalent
NVQ 1, 2 and 3

Head Chef Resume Examples & Samples

** You have the freedom to create your own menu bar a few core classics, eg. fish and chips and burger
** Your daily specials are really that - special
**You will of course be responsible for the management of GP, wage cost and hygiene audit results and when needed to recruit and train your team but as a confident Head Chef this will be your strength
** There is support - development, ideas and training for you and your team

Head Chef Resume Examples & Samples

Identify recruitment needs within the kitchen, interview, recruit and induct new team members
Conduct appraisals and encourage development for kitchen team
Hold kitchen pre-session briefings and communicate menu and specification changes to team
Organise kitchen team rotas in order to deliver business targets
Ensure all kitchen team leaders/members training is delivered professionally and effectively within the agreed timescales
Attend and participate in management meetings
Ensure preparation and stock levels are maintained in line with the needs of the business
Assist the general manager in controlling the costs and expenditure in line with budget and targets delivering weekly GP%

Head Chef for Rodizio Resume Examples & Samples

Compose all menus and presentations for your outlet
Based upon menu item sales figures, review the profitability and popularity of dishes upon the menu and make changes where applicable (this function is be carried out in conjunction with the Executive Chef)
Monitor standards of production to ensure quality
Control of food purchasing levels in liaison with the Stores person
Be actively involved in the hotel’s Total Quality Management programme, having a sound knowledge and understanding of InterContinental Hotels TQM philosophies, ensuring its effectiveness in the operation of the kitchen, encouraging all colleagues to play an active role
Have a thorough knowledge of the labour agreement and manage colleagues and rosters according to them
Ensure all MAF and HACCP guidelines are achieved and maintained. Check monitoring procedures daily
Be fully conversant with the hotel’s fire, security and emergency procedures
Accurately maintain accident records, in turn ensuring all hazardous situations are reviewed to minimize the rise of future incidents
Works with superior in the preparation and management of the department’s budget

Head Chef-puckapunyal Resume Examples & Samples

Be an Australian citizen and able to maintain a defence security clearance
HACCP Level 2 certification
Minimum of 4 years’ experience in a large commercial kitchen environment
Knowledge or understanding of Defence Force operations, systems and functions desirable

Head Chef Resume Examples & Samples

Producing fresh seasonal British food consistently
Running this kitchen you will be in charge of a brigade of around 4 chefs dealing with high volume of covers per week
Summer months are exceptionally busy so you must be ready to keep your chefs in good spirits and train them while recruiting short term chefs for busy periods
Using the finest ingredients to create an interesting and changing menu
Suppliers are some of the best in the UK with the opportunity to visit farms and suppliers to get an understanding of the seasonal produce that is available for you
Team of chefs to train and develop so strong management skills are required
Passion and patience are essential as you will need to re do menus and train the chefs in the team
Strong Financial understanding of running a kitchen, controlling stock, labour and GP
Experience running a seasonal British kitchen and be comfortable to take charge of the responsibility of maintaining this status
Be passionate about food, be organised, work at speed to keep up with the fast paced nature of the kitchen, as well as a desire to learn as the potential for career development is huge
Your knowledge of food should be of a good standard and you should be of a high standard in HACCP and food hygiene

Head Chef Resume Examples & Samples

Previous experience of working in a high volume kitchen operation, with a proven track record of delivering results
Have at least a level 3 food hygiene qualification
Open minded and flexible with the ability to innovate at all times
Be a team player with the desire to develop yourself and those around you
Have a broad level of experience with a focus on a Retail Foodservice and Hospitality
To be the personality and champion of the kitchen brigade
Must have a flare for food
Experience in a variety of concepts
Commercially driven
Customer centric

Banqueting Head Chef Resume Examples & Samples

As a Banqueting Head Chef at St Pancras, you will be primarily responsible for managing the day to day kitchen operation ensuring that food is produced and served to the highest quality
Alongside your culinary duties, you will be responsible for supporting the wider Culinary senior team with daily operational tasks and people management tasks. This includes absence management, performance reviews, recognition, training, hiring, scheduling, counselling and importantly, motivating and coaching team members
Reporting directly into the Executive Head Chef, you will oversee the presentation of all food leaving the kitchen in their absence and uphold expectations, reputation and standards
You will be required to support more senior operational tasks such as maintaining the operating budget in relation to food costs and payroll costs whilst continually improving guest and associate satisfaction
Sustained and proven leadership experience in a similar quality, high volume environment
Previous experience at a Sous Chef level minimum

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