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Chef De Cuisine Resume Example

Resume Score: 80%

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CHEF DE CUISINE
Summary
Skills
  • Menu planning capability
  • Culinary expertise
  • Dish preparation
  • Advanced baking skills
  • Kitchen sanitation
  • Knowledge of production equipment
  • Banquets and catering
  • Inventory rotation
  • Budgeting and cost control
  • Food science
  • Heat control
  • Customer service oriented
  • Food preparation techniques
  • Food and beverage pairing
  • Cleaning and sanitizing methods
  • Purchasing
  • Knowledge of kitchen tools
  • Regulatory compliance
  • Resource management
  • Meal preparation
Experience
12/2015 to Current
Chef De CuisineCompany Name - City, State
  • Managed all kitchen employees, including bussers, dishwashers, and waitstaff.
  • Worked closely with other chefs and cooks and provided hands-on training and teaching.
  • Tasted and modified recipes for [Type] menu at [Type] establishment.
  • Tracked kitchen's inventory and ordered new food and supplies when needed.
  • Assisted restaurant owners with pricing by providing ingredient costsand portioning information.
  • Taught kitchen staff about proper nutrition, food allergies and dietary issues.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Followed all food safety and sanitary guidelines to comply with local and state regulations.
  • Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
  • Maintained records of payroll and attendance.
  • Developed innovative menu to provide customers with over [Number] high-quality food options.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Managed kitchen staff team of [Number] and assigned various stages of food production.
  • Controlled and directed the food preparation process.
  • Prepared schedules, work assignments and constructed employee compensation packages.
  • Partnered with [Job title] to create dynamic entrees for large banquets and special events.
  • Purchased ingredients from local farms to benefit environment and reduce costs [Number]%.
  • Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
  • Supervised staff of [Number], providing direction in preparing specialty items, including [Type] and [Type] food.
  • Determined food inventory needs.
  • Streamlined kitchen processes to shorten wait times and serve [Number] additional guests per hour.
  • Incorporated customer recommendations and feedback to experiment with new dishes.
  • Oversaw hiring, training and development of kitchen employees.
  • Approved and polished dishes before delivery to customers to maintain signature reputation.
  • Developed innovative recipes to suit complicated dietary requirements for customers.
  • Monitored and improved performance of [Number] team members resulting in [Number] meals produced daily.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Created exciting dishes at competitive prices to attract clientele and increase revenue.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Managed budget, labor and direct operating expenses for [Type] operation.
  • Performed mise en place daily to efficiently prepare signature dishes.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
03/2019 to 09/2019
ChefCompany Name - City, State
  • Prepared various local and seasonal specialties for [Number] table restaurant.
  • Streamlined kitchen processes to shorten wait times and serve [Number] additional guests per hour.
  • Monitored and improved performance of [Number] team members resulting in [Number] meals produced daily.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Incorporated customer recommendations and feedback to experiment with new dishes.
  • Reduced food costs [Number]% by expertly estimating purchasing needs and buying through approved suppliers.
  • Managed kitchen staff team of [Number] and assigned various stages of food production.
  • Performed mise en place daily to efficiently prepare signature dishes.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Developed new market items and spearheaded implementation of [Program].
  • Inspected freezers and refrigerators prior to each shift to check temperatures levels, verifying proper functionality.
  • Partnered with [Job title] to create dynamic entrees for large banquets and special events.
  • Monitored quality, presentation and quantities of plated food across line.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
  • Purchased ingredients from local farms to benefit environment and reduce costs [Number]%.
  • Oversaw hiring, training and development of kitchen employees.
  • Instructed cooks and other workers in preparation, cooking, garnishing, and presentation of food
  • Developed innovative menu to provide customers with over [Number] high-quality food options.
  • Continually supervised training and cross training of pastry staff for all phases of preparation.
  • Managed kitchen operations for [Number] locations.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Adjusted seasonal plans to source local ingredients and align special dishes with area events.
  • Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
04/2000 to 12/2015
ChefCompany Name - City, State
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Managed kitchen operations for [Number] locations.
  • Managed kitchen staff team of [Number] and assigned various stages of food production.
  • Monitored quality, presentation and quantities of plated food across line.
  • Developed innovative menu to provide customers with over [Number] high-quality food options.
  • Developed new market items and spearheaded implementation of [Program].
  • Reduced food costs [Number]% by expertly estimating purchasing needs and buying through approved suppliers.
  • Incorporated customer recommendations and feedback to experiment with new dishes.
  • Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Monitored and improved performance of [Number] team members resulting in [Number] meals produced daily.
  • Created exciting dishes at competitive prices to attract clientele and increase revenue.
  • Continually supervised training and cross training of pastry staff for all phases of preparation.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Purchased ingredients from local farms to benefit environment and reduce costs [Number]%.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
03/1994 to 12/2019
CookCompany Name - City, State
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Replenished food items from inventory and rotated ingredients to use oldest products first.
Education and Training
Some College (No Degree): Culinary Arts University Of Washington - City, State
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Resume Overview

School Attended

  • University Of Washington

Job Titles Held:

  • Chef De Cuisine
  • Chef
  • Cook

Degrees

  • Some College (No Degree) : Culinary Arts

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