Chef

Chef
Resume examples

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Chef
Chef
Resume examples

8Chef resume examples found

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Chef

Experienced

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.

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Sous chef

Entry level

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.

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Executive chef

Experienced

Coordinate overall success of food service delivery impacting the bottom line by collaborating with business leadership on menu items and partnerships. Manage daily kitchen activities, plan and assign work to crew, and report data and trends to management teams.

  • Developed modern strategy incorporating team and vendor cooperation that reduced overall event planning and execution time.
  • Converted the general restaurant atmosphere to an inclusive environment that brought in greater diversity and quality customers.

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Pastry chef

Experienced

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.

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Chef

Experienced

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.

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Sous chef

Senior

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.

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Sous chef

Experienced

Oversaw 5 cooks and 10 kitchen staff at high-volume restaurant. Managed preparation workflows for entrées, specialty dishes, and desserts. Proposed unique offerings to chef for approval. Streamlined preparation of dishes to improve quality, efficiency, and customer satisfaction. Developed and implemented policies and procedures that helped meet operations and food safety guidelines.

  • Proposed three new dishes to Chef and ownership team that ended up generating additional revenue weekly.
  • Started “Brunch” menu and earned the company thousands in additional weekend revenue with successful execution.

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Sous chef

Experienced

Oversaw kitchen operations and managed junior staff on food preparation procedures and how to cook high-quality, tasty meals while being cost-effective. Recommended new menu items and maintained consistent meal quality during peak hours and seasonal events.

  • Instructed cooks on how to garnish and present each meal based on customers’ preferences.
  • Took over the role of kitchen supervisor in the absence of the executive chef, overseeing food ordering and ensuring kitchen operations followed standard policies and procedures.
  • Performed all opening and closing kitchen operations as instructed by the restaurant owner.
  • Trained kitchen staff on standard kitchen procedures, sanitary regulations, and food quality.
  • Assisted the Executive Chef with creating new menu items by adding gluten-free and vegan meal options.

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