Chef
Resume examples

Strong attention to detail, able to meet all scheduling commitments, and aptitude to anticipate the needs of coworkers and customers. Exceptional ability to work collaboratively on complex and custom dishes; interacts with diverse groups including dishwashers, servers, and managers.

• Inspected and ensured food ingredients were fresh before preparing meals while maintaining food safety and sanitation standards.
• Handled, packaged, stored, and kept accurate logs of ingredients and food according to restaurant policies.
• Maintained a safe and sanitary work area, including cookware, dishes, utensils, equipment, and cooking surfaces.
• Met expectations of customers and managers, representing and promoting the restaurant by preparing and expediting meals according to established recipes.
• Assisted kitchen staff and kept stations stocked with kitchenware, cookware, condiments, and other ingredients.

Oversaw deliveries of food and beverages, and checked package contents to ensure restocking of all needed supplies. Cleaned and sanitized kitchen areas and prepared fresh meals in a fast-paced, dynamic environment. Verified portion sizes and prepared food items in compliance with cooking guidelines and waste control procedures.

• Prepared poultry, meats, and seafood items using a variety of cooking techniques, including broiling, grilling, frying, and baking.
• Verified accurate food supplies at each line station to prevent delays and deliver a smooth service.
• Created high-quality, fresh breakfasts and lunches under tight time constraints.
• Coordinated the activities of line cooks engaged in food preparation and ensured proper communication and a pleasant environment among all kitchen staff.
• Checked supplies in refrigerators and freezers before each shift and verified correct temperatures.

Managed a small team of chef interns in the absence of the kitchen manager. Helped to oversee inventory, pastry displays, pricing, and merchandising. Transform high-quality ingredients into delicious pastries according to the head pastry chef and the bakery’s established recipes.

• Followed recipes and complies with quality standards, portion sizes, kitchen rules and procedures, and regulatory health standards.
• Washed and cleaned all utensils, equipment, and kitchen areas utilized in making all of the restaurant’s pastries.
• Inspected and utilized commercial stand mixer, burning oven, and other pastry baking equipment and reported mechanical problems to the kitchen manager.
• Demonstrated flexibility by constantly switching from pastry production to pastry finishing duties as needed and directed.
• Maintained a clean, safe, and organized workstation and adhered to all local, state, and federal standards.