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.

Managed the daily operations of the culinary department, including staff focus and productivity in high-volume, fast-paced environments. Sourced ingredients to meet customers’ dietary needs and developing new menu items to boost the restaurant’s reputation.

• Co-managed a busy kitchen of over 35-line cooks, pastry chefs, fry cooks, and prep cooks.
• Reduced food waste by 21% through more cost-effective food options and menu changes.
• Monitored all kitchen sanitation practices ensuring employees followed all standards and regulations and committed to high-quality food and exemplary customer service.
• Prepared sauces and sauteed entries for a 250-seat fine-dining restaurant event.
• Created a well-balanced menu to meet different dietary needs, including lactose-free, gluten-free, and vegan meal choices.

Managed and led kitchen for the popular bakery, floating between 2 of the 3 local chains. Ensured sanitation standards and established effective, compliant protocols for kitchen staff. Recruited and hired excellent kitchen crew additions to streamline workflows. Consulted with customers to build dream designs for private events.

• Generated greater revenue by moving to a second local store 1 day a week and creating masterpieces that garnered custom commissions.
• Improved production and efficiency by delegating kitchen staff to specific roles.

Developed recipes and determined how to present dishes for two Asian-cuisine restaurant establishments. Inspected, ingredients, supplies, equipment, and work areas for cleanliness and functionality. Hired, trained, and supervised cooks and other food preparation workers.           

• Checked the freshness of food and ingredients and made adjustments to daily menus according to availability.
• Worked with external clients and vendors to manage and cater special events from planning to executing stages.
• Followed all established safety policies and procedures and ensured the accuracy of incident reports and documents.
• Created and implemented professional culinary development training practices in food preparation, operation of equipment, food safety, and sanitation.
• Participated in and attended departmental meetings, staff development, and professional programs as appropriate.

Oversaw menu development and preparation standards for high-end local restaurant featuring delectable and unique food presentations. Directed kitchen operations and service for 50-tables including management of 8+ staff.

• Revitalized luxury restaurant atmosphere with complete menu overhaul, generating 150% revenue increase and improvement from 8 to 4.6 stars local customer satisfaction rating.
• Earned #1 restaurant ranking in “City’s Best Restaurant” annual contest during first year as Chef.
• Reduced waste 50% and improved resource and inventory usage accuracy, reducing operational costs 25% within 30 days.

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 and prioritized a variety of tasks. Followed recipe cards, production, portion, and presentation standards. Helped clean and set up workstations for breakfast, lunch, and dinner service. Inspected, operated, and maintained all baking equipment and reported issues to the kitchen supervisor.

• Completed and utilized daily production worksheets and waste log sheets and made suggestions to the restaurant owner to reduce costs and maximize profits.
• Tasted completed meals to ensure quality and utilized opportunities to train and encourage professional development among the kitchen staff.
• Prepared pastry menu items according to guest orders and ensured constant standards of quality.
• Developed new and creative pastries to update and revitalize the restaurant’s menu and engage the interest of our guests.
• Helped speed up the process of baking and delivering pastries while maintaining quality standards, resulting in improved customer satisfaction.

Motivated kitchen staff and developed cooperative and constructive working relationships to create a positive environment. Monitored sanitation practices and ensured kitchen staff followed all local, state, and federal safety standards and regulations, and adhered to the company’s policies and procedures.

• Planned, supervised, and coordinated activities of prep cooks, head cooks, and other food preparation workers.
• Followed the restaurant’s standardized recipes, portioning, and presentation standards, creating new meal options according to customer preferences.
• Complied with local, state, and federal health and sanitation ordinances and restaurant sanitation policies and procedures.
• Maintained inventory of food and non-food supplies and equipment to ensure the restaurant stayed within guidelines and products were available at all times.
• Ensured the thorough training of culinary leaders and sous-chefs, and kept detailed evaluation reports of their work progress.

Directed food preparation and production at 100-table dining establishment, ensuring sanitation and safety compliance with 100% adherence. Hired and trained serving staff, ensuring low turnover rate and establishing culture of pride and loyalty among team members.

• Introduced innovative menu and custom a la carte options, generating immediate 10% increase in average bill size per customer without reducing customer volume.
• Improved junior staff efficiency 20% by streamlining processes and introducing more accurate performance and customer satisfaction standards.
• Negotiated vendor pricing, saving an average of $50,000 annually without sacrificing service or presentation quality.