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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
  • Inventory rotation
  • Dish preparation
  • Budgeting and cost control
  • Heat control
  • Banquets and catering
  • Food science
  • Regulatory compliance
  • Food preparation techniques
  • Knowledge of kitchen tools
  • Resource management
  • Customer service oriented
  • Food procurement
  • Cleaning and sanitizing methods
  • Team training
  • Portion and cost control
  • Recipe creation
  • Menu development
Experience
May 2020
to
November 2020
Manson's Dumplings Aurora, COHead 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
Denver Chop HouseDenver, COLead 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 statusof 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
Tap and Burger Denver , COLine 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
Busters Doughboys & Clam CakesPlantation, FLHead 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 - PittsburghMiami, FlAssociate of Applied Science: Culinary Arts
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Resume Overview

Companies Worked For:

  • Manson's Dumplings
  • Denver Chop House
  • Tap and Burger
  • Busters Doughboys & Clam Cakes

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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