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Head Chef Resume Example

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HEAD CHEF
Summary

Creative Head Chef with solid understanding of different cuisines and cultures. Fortes include Italian, american French and south west cuisine. Skillfully established innovative and creative ways to present foods to guests. Experienced in delegating tasks and supervising activities of more 30 kitchen staff members. Devoted chef delivers excellent products by completing meal preparation. Plays vital role as dedicated team member. Expert chef overseeing and handling 35 of kitchen staff in preparation of meals. Skilled at managing and guiding multiple processes in organization. Dynamic, resourceful and skilled Executive Head Chef with 4 years of success in fine dining, casual dining and catering. Quality-focused and efficient professional adept at preparing and plating food in high-energy, fast-paced kitchens. Artistic Head Chef with strong experience in food service and hospitality industry. Knowledgeable in managing full-service kitchen and overseeing duties of more 50 personnel. Proficient in raw material procurement and cost management. Works well with teams and maintain professional relationship with fellow employees. Natural leader and team motivator competent in keeping kitchen staff on task and efficient to handle high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Basic Spanish and english abilities. Passionate Head Chef with excellent kitchen management skills and ability to create innovative recipes. Adept at developing imaginative menu options, overseeing food prep, supervising staff, ordering inventory and negotiating with vendors. Experience supervising 40 staff involved in restaurant operations, including dining crew, sous chefs and line cooks. Results-focused Chef with 4 years of experience in fast-paced kitchen settings. Well-developed strengths in team leadership, problem-solving and communication. Demonstrated success building high-performance teams. Motivated Chef focused on sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team player passionate about sustainable cuisine. Creative Chef with specialty Italian, american, french cuisine. Experience includes 4 years in high-volume, successful restaurants. Proven ability to manage fast-paced kitchens while remaining poised and calm.

Skills
  • Budgeting and cost control
  • Heat control
  • Dish preparation
  • Banquets and catering
  • Resource management
  • Cleaning and sanitizing methods
  • Inventory management
  • Portion and cost control
  • Recipe creation
  • Team training
  • Menu development
  • Food procurement
Experience
Company Name | City, StateHead Chef03/2018 - Current
  • Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning.
  • Taught kitchen staff about proper nutrition, food allergies and dietary issues.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Maintained records of payroll and attendance.
  • Planned and prepared food products orders to maintain appropriate stock levels.
  • Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Monitored and improved work of 30 team members producing over 350 meals per night.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Incorporated customer recommendations and feedback to experiment with new dish creations.
  • Controlled and directed the food preparation process.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Oversaw hiring, training and development of kitchen employees.
  • Purchased ingredients from local farms, including meat and vegetable, which reduced grocery costs %.
Company Name | City, StateChef11/2016 - 02/2018
  • Worked closely with sous chef and manager to create dynamic entrees for large banquets, including 7 and 10 events for a week with more 300 people.
  • Trained sous chef on lead culinary staff on techniques, increasing productivity and boosting workflows within more 500 cover at night.
  • Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
  • Purchased ingredients from local farms, including meat and vegetable which reduced grocery costs.
  • Managed kitchen staff team of 30 or more emplyee and assigned various stages of food production.
  • Instructed cooks and other workers in preparation, cooking, garnishing, and presentation of food
  • Developed innovative food menu with over 700 cover at day offerings.
  • Created exciting dishes to draw in clientele and increase revenues.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Maintained labor at under % to promote long-term business profitability.
  • Reduced food costs % by expertly estimating purchasing needs and buying through approved suppliers.
Company Name | City, StatePastry Sous Chef 07/2015 - 10/2016
  • Coached new staff on policies, procedures and performance strategies.
  • Developed innovative dessert menu with over 300 cover for night offerings.
  • Customized items for seasonal offerings, special events and personal requests.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
Company Name | City, StateBobby Flay - Bar American03/2014 - 06/2015
  • Supervised all kitchen food preparation while operating in demanding, high-volume environment.
  • Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
  • Plated food according to restaurant artistic guidelines for attractive presentation.
  • Trained numerous kitchen personnel from ground up to take on challenging stations.
  • Trained lead line cook on culinary techniques, increasing productivity and boosting workflows within [Number] [Timeframe].
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Worked closely with chef and line cook to create dynamic entrees for large banquets, including 1 and 3 events for up to 300 people.
  • Assessed inventory levels every week and placed orders to replenish goods before supplies depleted.
Education and Training
City College of New York of The City University of New York, The | City, StateSome College (No Degree)
Star Career Academy - New York | City, StateAssociate of Arts in Culinary Arts04/2011
Certifications
  • ServSafe
  • Culinary certificate
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Resume Overview

School Attended

  • City College of New York of The City University of New York, The
  • Star Career Academy - New York

Job Titles Held:

  • Head Chef
  • Chef
  • Pastry Sous Chef
  • Bobby Flay - Bar American

Degrees

  • Some College (No Degree)
    Associate of Arts in Culinary Arts

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