head chef resume example with 4+ years of experience
- 609 Johnson Ave.49204TulsaOK 100 Montgomery St. 10th Floor
- (555) 432-1000
- resumesample@example.com
- Date of Birth:
- India:
- single:
- :
Artistic Head Chef with strong experience in food service and hospitality. Knowledgeable in managing full-service kitchen and overseeing work of 60 personnel. Works well with teams and consistently exceeds expectations. Diligent College Student focused on kappa Delta sorority and dedication to prompt project completion and continual adaptation. Team-oriented collaborator with reliability and focus on equitable task distribution through group projects and motivation to accomplish mutually held goals. Hardworking and reliable head chef with strong ability in cooking. Offering skill and inspiration . Highly organized, proactive and punctual with team-oriented mentality. Hardworking employee with customer service, multitasking and time management abilities. Devoted to giving every customer a positive and memorable experience. Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
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Merlin Entertainment – Milpitas, CA
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Distributed food to service staff for prompt delivery to customers.
- Trained kitchen workers on culinary techniques.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Checked quality of food products to meet high standards.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Observed food safety and sanitation protocols to reduce germ spread.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Monitored temperatures of prepared food and cold-storage areas.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Prepared workstations with ingredients and tools to increase efficiency.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Improved performance of team members resulting in high-quality meals produced daily.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Supervised food preparation staff to deliver high-quality results.
- Monitored quality, presentation and quantities of plated food across line.
Banner Health – Fort Collins, CO
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Monitored food products, driving quality, freshness and integrity.
- Monitored temperatures of prepared food and cold-storage areas.
- Prepared workstations with ingredients and tools to increase efficiency.
- Performed as head chef to maintain team productivity and restaurant quality.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Checked quality of food products to meet high standards.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Improved performance of team members resulting in high-quality meals produced daily.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
Shakopee Mdewakanton Sioux Community – Minneapolis, MN
- Responded to customer questions regarding product availability.
- Sliced meats and cheeses and weighed deli items for customers.
- Distributed new item samples to customers to provide opportunities for individuals to try products before purchase.
- Maintained high standards of customer service during high-volume work shifts and fast-paced operations.
- Talked pleasantly with customers while taking orders and promoted positive image for business.
- Provided customers with fresh product and correct portion size to minimize shrink.
- Sanitized and kept work areas tidy by cleaning surfaces, equipment and floors, removing trash and maintaining machinery.
- Updated food displays, cases and other customer-facing areas to increase sales of special items.
B.F. Saul Company Hospitality – Gaithersburg, MD
- Served 200+ guests per day at complimentary breakfast station.
- Filled and served various beverages for customers.
- Wiped down tables and removed trash and dirty plates to provide clean, welcoming dining environment.
- Made friendly conversation with customers to provide enjoyable bar experience.
- Oversaw inventory in buffet and reported replacement needs to kitchen management.
- Filled trays with food, utensils, napkins and condiments to provide diners with meals and accessories.
- Monitored dining spaces to quickly clear and clean tables between guests.
Khonkaen University - Thailand
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Resume Overview
School Attended
- Khonkaen University
Job Titles Held:
- Head Chef
- Sous Chef
- Deli Clerk
- Breakfast Attendant
Degrees
- Bachelor of Arts
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