Chef De Cuisine Resume Example Company Name

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

Resume Overview

Create a job alert for [job role title] at [location].

Chef De Cuisine Resume Example

Resume Score: 80%

DISCLAIMER

Resume Overview

Create a job alert for [job role title] at [location].

Similar Resumes