Head Chef Resume Example
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HEAD CHEF
Summary
Talented Chef with over 10 years of experience preparing delicious, healthy dishes. Specializing in menus known for attracting and retaining customers. Provides culinary management skills to fast-paced kitchens.
Skills
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Experience
May 2020
to
November 2020
Nourish And Bloom MarketFayetteville , GAHead Chef
- Approved and polished dishes before delivery to customers to maintain signature reputation.
- Managed kitchen staff team of 6 and assigned various stages of food production.
- Prepared various local and seasonal specialties for 11 table restaurant.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Followed all food safety and sanitary guidelines to comply with local and state regulations.
September 2018
to
September 2020
Twin Lakes CommunityBurlington , NCLead Line Cook
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Improved employee performance by providing constructive suggestions and encouragement.
- Prepared more than 200 dishes per day in fast-paced high end environment while maintaining high customer satisfaction rate.
- Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
- Prepared sandwiches, specialty items and custom orders to meet guest requests.
- Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
- Kept stations stocked and ready for use to maximize productivity.
- Developed strategies to enhance food-presentation aspects of catering and retail environments.
- Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
- Washed and peeled ingredients to prepare for use in different meals and recipes.
- Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
- Grilled and deep fried various foods, including meats, potatoes and fish.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Oversaw food product inventory, making recommendations to management to streamline kitchen operations.
- Assisted in preparation of menu items such as steaks, burgers and sandwiches.
- Marinated food items according to corporate-provided instructions and recipes.
September 2019
to
March 2020
Corner Bakery CafeIrving , TXLine Cook
- Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Kept stations stocked and ready for use to maximize productivity.
- Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
- Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
- Grilled and deep fried various foods, including meats, potatoes and fish.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Washed and peeled ingredients to prepare for use in different meals and recipes.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
- Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
- Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
- Marinated food items according to corporate-provided instructions and recipes.
February 2012
to
February 2017
Nourish And Bloom MarketFayetteville , GAHead Chef
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Taught kitchen staff about proper nutrition, food allergies and dietary issues.
- Adjusted seasonal plans to source local ingredients and align special dishes with area events.
- Approved and polished dishes before delivery to customers to maintain signature reputation.
- Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
- Supervised preparation of specialty items and customer requests to verify accuracy in production.
- Prepared various local and seasonal specialties for 370 table restaurant.
- Managed kitchen staff team of 20 and assigned various stages of food production.
- Created exciting dishes at competitive prices to attract clientele and increase revenue.
- Incorporated customer recommendations and feedback to experiment with new dishes.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Prepared schedules, work assignments and constructed employee compensation packages.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Controlled and directed the food preparation process.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Determined food inventory needs.
- Followed all food safety and sanitary guidelines to comply with local and state regulations.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Streamlined kitchen processes to shorten wait times and serve 40 additional guests per hour.
- Purchased ingredients from local farms to benefit environment and reduce costs 10%.
- Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
Education and Training
June 2011
Le Condon Bleu College Of Culinary Arts - PittsburghCityAssociate of Applied Science: Culinary Arts
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School Attended
- Le Condon Bleu College Of Culinary Arts - Pittsburgh
Job Titles Held:
- Head Chef
- Lead Line Cook
- Line Cook
Degrees
- Associate of Applied Science : Culinary Arts
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