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Head Chef Resume Example

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HEAD CHEF
Summary

Creative Chef with solid understanding of different cuisines and cultures. Fortes include latin and comfort cuisine. Skillfully established innovative and creative ways to present foods to guests. Experienced in delegating tasks and supervising activities of 15 kitchen staff members.

Skills
  • Serv Safe Certified
  • Banquets and catering
  • Heat control
  • Inventory rotation
  • Budgeting and cost control
  • Dish preparation
  • Food and beverage pairing
  • Knowledge of kitchen tools
  • Purchasing
  • Food preparation techniques
  • Regulatory compliance
  • Resource management
  • Meal preparation
  • Team training
  • Cleaning and sanitation
  • Portion and cost control
  • Menu development
  • Cleaning and sanitizing methods
  • Grilling and deep frying skills
  • Vendor relationships
  • Recipe creation
  • Customer service oriented
  • Pantry restocking
Experience
Head Chef, Exile Brewing Company , May 2017-December 2020Des Moines, IA
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Taught kitchen staff about proper nutrition, food allergies and dietary issues.
  • Determined food inventory needs.
  • Prepared various local and seasonal specialties for 55 table restaurant.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Controlled and directed the food preparation process.
  • Created exciting dishes at competitive prices to attract clientele and increase revenue.
  • Oversaw hiring, training and development of kitchen employees.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
  • Prepared schedules, work assignments and constructed employee compensation packages.
  • Followed all food safety and sanitary guidelines to comply with local and state regulations.
  • Monitored quality, presentation and quantities of plated food across line.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Managed kitchen staff team of 15 and assigned various stages of food production.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Adjusted seasonal plans to source local ingredients and align special dishes with area events.
Line Cook, Village Inn, August 2016-March 2017Des Moines, IA
  • Kept stations stocked and ready for use to maximize productivity.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Mentored and trained multiple cooks through food handling and refining skills, improving overall quality and performance.
  • Assisted in preparation of menu items such as steaks, burgers and sandwiches.
Coffee Barista, Scooters Coffee , November 2013-November 2014Des Moines, IA
  • Protected store assets and facilities by complying with company policies and procedures.
  • Restocked counter and customer areas to maintain adequate items levels for expected needs.
  • Cleaned and sanitized work areas, utensils and equipment.
  • Listened to customer desires and needs to recommend optimal products.
  • Prepared and served hot and cold beverages such as coffee, espresso drinks, blended coffees and teas.
  • Received and accurately processed customer payments.
Shift Manager, Papa Johns International Inc., August 2008-May 2013Des Moines, IA
  • Upheld company standards and compliance requirements for operations and cleanliness of all areas.
  • Collaborated with staff to maximize customer satisfaction, streamline procedures and improve bottom-line profitability.
Education and Training
Associate of ArtsLiberal Arts And General Studies, , , Dmacc , , Des Moines IAMay 2016
Associate of ArtsLiberal Arts And General Studies, , Iowa Lakes Community College, EsthervilleIA

Moved and continued my degree at Dmacc.

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Resume Overview

Companies Worked For:

  • Exile Brewing Company
  • Village Inn
  • Scooters Coffee
  • Papa Johns International Inc.

School Attended

  • Dmacc
  • Iowa Lakes Community College

Job Titles Held:

  • Head Chef
  • Line Cook
  • Coffee Barista
  • Shift Manager

Degrees

  • Associate of Arts
    Associate of Arts

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