Head Chef Resume Example Company Name

HEAD CHEF

Professional Summary

Talented kitchen leader and team motivator successful at maintaining staff focus, efficiency and productivity in high-volume, fast-paced operations while harboring and growing a strong sense of community in working together with food. Experienced with New American, Spanish, and varieties of Asian cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.

Skills

Team Leadership
Payroll and scheduling
Ingredient selection
Staff Management
Performance Appraisals
Purchasing
Employee Training

Point of sale systems knowledge
Kitchen Equipment Maintenance
New American, Spanish and Mediterranean Cuisine Specialty
Pickling and fermenting
Strong sense of community through food
Gardening, growing, and harvesting

Work History

04/2017 to 10/2019Head ChefCompany Name | City, State

Oversaw all aspects of food production for a high volume Gowanus Bar with a heavy focus on large private events and outdoor dining due to it's ample backyard deck and spacious interior
Responsible for all menu development with a focus towards memorable shareable food for large groups and private events numbering 300+. Strong emphasis on a well rounded, unique, streamlined menu, rooted in creativity with a nod to the tone of our neighborhood with vegetarian and vegan offerings comprising no less than 30% of selections.
Collaborated with ownership and management on improvements in menu, kitchen design, and operations at a pivotal point for the business
Aligned new menus, including event menus, to highlight local and seasonal ingredients
Maintained inventory, managed food cost, ordered and verified quality of goods from multiple purveyors
Maintained a Grade A certification consistently to meet New York City Department of Health requirements
Operated well within 30% margin of labor and cost of goods sold
Generated employee schedules, work assignments and determined appropriate compensation rates.
Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
Worked to develop a strong team oriented culture with a hands on leadership approach
Created recipes and prepared advanced dishes
Implemented successful cross-marketing strategies such as food pairings and event centered on local breweries, distilleries, and wineries.
Arranged for kitchen equipment maintenance and repair and replacement when needed.

07/2008 to 04/2017Executive ChefCompany Name | City, State

Hired as Lead Line Cook in July 2008, promoted to Sous Chef in 2011, and Executive Chef in 2014
Responsible for all menu planning development and implementation
Created unique seasonally oriented dishes with emphasis on the fundamentals of Spanish and Mediterranean cuisine
Hired, trained and managed all staff, including employee development, issuing disciplinary action, and conducting performance reviews.
Managed cost of goods sold and maintained margins less than 30%
Implemented and trained staff to adhere Ohio Department of Health guidelines
Participated in events including wine, beer, and liquor pairing dinners, tasting menus, Clam Bakes, and other promotional endeavors
Assisted customers in planning weddings, birthday parties, and other large scale private events and designed menus suited to their unique wishes
Oversaw scheduling, inventory management and supply ordering to maintain fully stocked and staffed kitchen.
Verified compliance in preparation of menu items and customer special requests.
Bridged connections with local farmers and butchers and collaborated mutual promotional events.
Maintained all equipment and physical operations for the restaurant.
Monitored and controlled overhead and production costs with responsibility for profit and loss.

07/2008 to 04/2012Line Cook Company Name | City, State

Maintained well-stocked stations with supplies and spices for maximum productivity. Prepped all sauces, sides, and proteins for daily service
Created and served daily specials to highlight local seasonal ingredients
Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Unloaded food supplies from distributor trucks to efficiently organize inventory.

08/2007 to 05/2011Line Cook Company Name | City, State

Worked independently a few days a week in the kitchen prepping, preparing foods to order, catering orders, washing dishes, and performing opening and closing duties
Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Handled portion control activities according to specified instructions provided by chef.
Communicated closely with Head Chef and Servers to fully understand special orders for customers, including those with food allergies and gluten intolerance.

Education

High School DiplomaRed Lion Area Senior High School, City, State

Accomplishments

2015 Winner Cleveland Silver Spoon Award for Best Spanish Restaurant
2015 Four Star Review Cleveland Plain Dealer for Felice Urban Cafe

Certifications

Servsafe Person in Charge Certification

Professional References

Ricardo Sandoval (Chef/Owner Fat Cats ) 440.823.8090
Jack Anfang (Owner Lava Lounge) 330.283.4392
Felice Pierce (Former Owner Felice Urban Cafe) 216.402.9657
Adam Sober (Owner Lavender Lake) 718.362.0200
Bonnie Flinner (Owner Prosperity Social Club) 216.548.3889

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Head Chef Resume Example

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