We work long hours, miss holidays and don’t get much sleep. You must learn all the dynamics of the industry and maintain nerves of steel. Head Chef responsibilities include: Controlling and directing the food preparation process and any other relative activities. Created and developed a magnitude of delectable salads and entrees for a popular high volume restaurant with considerable clientele. There is no easy road or short cut to becoming a great head chef. You need strong foundations before you start working for the ‘best of the best’. Maintained constant touch with other kitchen staff members to keep updated with latest developments taking place in cooking and related equipment. 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Managed kitchen personnel including fry cooks, prep cook, platers, and dishwashers. Maintained and inventoried all kitchen equipment. Designed daily specials menus and was on the forefront of recipe development. Provided high quality early childhood development for two children. The Head Chef typically manages through subordinate managers and professionals in larger groups of moderate complexity. Improved financial efficiency of operations by addressing issues of cost control, marketing, and demand. You can make the patties ahead; come dinnertime, just throw them on the grill. Ensured associates were cross-trained to support successful daily operations. You can do this by listening to the direction of your current head chef or kitchen manager and keep on top of things, without having to be told. “Give yourself time” Turned around a mismanaged restaurant and created a thriving business, serving quality food and a pleasant dining atmosphere. Your creativity shines when you practice. “Choose who you are working for” Directed food service production for up to 50 program participants and staff. Executed daily operations of kitchen management including product ordering. Preparation is has 1 job listed on their profile. Managed and motivated staff to ensure accurate customer service, experiencing outstanding cuisine, and eager to return. Provided fast quality food and superior customer service to thirty tables. Monitored sanitation rules/regulations, multiple food preparation tasks. Led a team of talented line cooks through nightly dinner services, brunch services, and on/off site catering events. On top of all there is to learn you will encounter painful guest comments, angry sous chefs, crazy pastry chefs, burned arms and cut fingers. Managed cooking staff, prepared food, and ordered food products. Started as Line Cook/Sous Chef was promoted to Head Chef. Executed all restaurant operations including hiring, progressive disciplinary measures, firing, management/supervisory and staff training. Directed food preparation and presentation. managed menu planning for restaurant open 7 days per week; managed kitchen staff. We asked a range of chefs from our network who are currently running kitchens to dish out their top tips for getting to the top. In order to become a solid head chef you need to go through a variety of situations and steps in different positions, such as working in a free standing restaurant, having hotel experience and so forth. Established all criteria improving all kitchen Created new menu items and supervised daily food preparation and presentation. Regulated portion control, inventory and product rotation. Developed new recipes for daily food specials. Provides input to strategic decisions that affect the functional area of responsibility. Led and oversaw menu planning, preparation and presentation of food, planning daily and monthly specials, and kitchen hygiene. Maintained kitchen safety and sanitation per Company and HACCP requirements. “Have passion” Provided prompt and courteous customer service in a fast paced, high volume atmosphere Hired as Sous and later as Head Chef at a busy Gold Coast American style gastropub. Supervised and trained two kitchen staff members. Reduced operating cost by 50%. Demonstrated cost effectiveness of purchases and inventory, as well as labor costs. Created daily specials to compliment existing menu selections. Instructed the staff on daily operations. In some cases, she may need to hire assistants to cover various aspects of the food preparation. You have to work extremely hard if you want to be a successful chef, and unlike cooking shows, things can get intense and no scenes will be cut. Created recipes, designed food and beverage menus, ordering and inventory management of all products. Maintained and prepared daily meals and arranged menu planning. Prepared meats, seafood, and vegetables for line cooks. The most important element of your career as a chef is to generously share your abundant love for food with your customers, guests and colleagues, and give them the opportunity to explore new cuisines, flavours and experiences. Worked diligently preparing and making all cuisines the day before and the day of. Keep your head down, ensure your section and mise-en-place is always ready and be consistent. Supervised staff in food preparation, proper food handling and sanitation resulting in health inspection score of 95 and higher. Great chefs work long hours perfecting their craft, whether it’s actual cooking, reading or checking out new restaurants. Executive Chef salaries can band from £34,000 per annum to often £87,000 per annum. Implemented and executed proper portion control and purchasing to bring food cost under budget. Standardized recipes to ensure consistent food preparation results. To take active part in the annual Training Days. Prep cooks work for food establishments under the supervision of the head chef. Head Chef Job Description Example. Generated inventory report and ordered menu items. Catered private parties offering buffet or per/plate service. Monitored all commodity and preparation procedures and evaluated final product ensuring standardized and consistent product quality. Maintained kitchen sanitation by following ServSafe guidelines. Trained numerous line cooks, Coordinated purchasing of kitchen supplies and equipment. Led activities to ensure high levels of productivity by efficiently opening and closing kitchen, expediting food and maintaining sanitation standards. aspect; from food preparation to delivery, your focus should be on your operation and food at all times. Approved all inspections.Cooked for in house guest along with catering private parties. It takes a variety of both hard and soft skills to be a great chef who can effectively command a kitchen. Planed menus of authentic Mexican and Tex-Mex cuisines. Maintained kitchen equipment and created food preparation reports. Managed Food purchasing and developed cost control measures. Instituted various programs and procedures to increase efficiency, minimize waste, and promote an inviting dining experience. Created special menus catering to a unique southern mountain experiences featured in Southern living Magazine. What Are a Head Chef’s Duties? Apart from that, they are also … Managed all aspects of food preparation, ordering, menu development, food cost, and the training of all staff. The only way you will get to the top is through hard work and dedication. Supervised cooks though daily operations. Others have little to … Maintained all Labor and Food Cost of the BOH within bonusable standards. Monitored quality, consistency, preparation, and presentation of food; conduct daily audits, and sample menu items accordingly. Learn as much as you can from them, no matter how hard it may seem at the time. Coordinated menus and ordered food and kitchen supplies. Managed staff and cooked at a high volume restaurant in Santa Barbara. Prepared and served quality food according to recipe standards, regular and modified. Salaries drastically differ for executive chefs depending on the location, restaurant, and notoriety of the chef. Communicated and instructed sanitation practices throughout the day. Staffed, trained and managed team of six line cooks. What Preparation and Education Is Required to Become a Chef?. Performed purchasing function for this $1 million upscale establishment specializing in Continental and French cuisine. “Be respectful” Chicken Nachos Loaded with pulled rotisserie […] The work can be hectic and fast-paced. Developed skills in restaurant environment including food handling, equipment operation and safety standards. Established loyal customer base by continuously producing outstanding and high-quality menu items, proven by regular customer referrals, Created new menu items constantly checking food cost inventory and closely watching labor. Head chefs usually start out as an assistant chefor even a prep/line cook. Administered regular cleaning and maintenance of grill and other kitchen equipments. Helped stream line operations by cutting down on labor costs and improving ticket times. Assisted with food preparation, accurately measured ingredients for specific food items. “Love food” As the Head Chef, your role will be to lead a team of chefs and KPs, ensuring great food quality, as well as managing labour and food cost to budget.You will be passionate about training and developing your chefs so that the kitchen functions to the same high standards whether you're on shift or not! Led kitchen staff in preparing and executing lunch and dinner service. Chefs are responsible for directing the cooking staff and for making numerous decisions related to everything from food production to administrative issues. Contributed to the integration of a POS system, programming, and staff training. Established and enforced sanitation standards for restaurant. Ensured cleanliness and sanitation of all kitchen equipment. Some chefs and head cooks train on the job, where they learn the same skills as in a formal education program. budgeting, catering and food production. Maintained impeccable hygiene and safety standards. Instituted daily product inventory to maximize utilization and minimize waste. Provided food service for up to 200 patrons at sitting. Being a chef allows you to experiment with an unlimited amount of flavours and textures. The mind-set alone will push you to work harder. Created & Updated menus and daily specials to meet new trends, using local products when possible. Attended business meetings and collaborated with other personnel for menu planning, and serving arrangements. Salary of a Head Chef. Supervised other staff members. While it’s important to dedicate time to studying your surroundings and keeping up with cooking trends and seasonality, try to avoid putting too much of your efforts and time into monitoring your competition. Ordered all food and dry goods while maintaining food and labor costs. A Head Chef is similar to an Executive Chef, and it is unlikely that a Head Chef and an Executive Chef would be working within the same kitchen. Helped, pick and train kitchen personnel. Responsible to: Catering Manager Main Tasks: 1. We never seem to stop looking, learning and observing. Implemented standard operating procedures for the deli, commissary and catering departments to maximize efficiency and minimize waste. A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes. Created cuisine specific instructional classes for resort guests. There’s a lot of talk in the kitchen between chefs who let their egos get way out ahead of their actual skills and knowledge. Complied with all portion sizes, quality standards, department rules, policies, and procedures. Inform yourself, but also question the type of food you grew up with and be inquisitive. managed inventory. Coordinated a staff, of up to 8, to produce quality food for customers. Respect the food you work with and respect the people you work with. Planned monthly staff and production schedules, and monitored equipment maintenance and sanitation of kitchen facilities. “Go the extra mile” Conducted off-site cooking demonstrations to educate the community on the restaurant's cuisine. Started as sous chef and became head chef when current one quit. Supervised kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. Procured high quality products within allowable budget. If it tastes bad, start over. Expedited all meals leaving the kitchen during service, ensuring high quality. Prepared many menu items table side, such as Caesar salads, bananas flambe, and Chateaubriand for two. Cleaned food service area after night operations ended. In order to become a solid head chef you need to go through a variety of situations and steps in different positions, such as working in a free standing restaurant, having hotel experience and so forth. Worked in hot and cold production areas to prepare menu items for patient services and retail area. Mentored and developed several dishwashers to become line cooks. To participate in the identification of training needs of all staff within line of responsibility on both an individual and group basis, including work methods, safety at work, health, hygiene and quality. Their duties revolve around assisting the head chef in preparing food by chopping and washing vegetables and meats and arranging salads, breads, sauces and dressings. Purchased and maintained necessary equipment needed to perform all restaurant operations. Helped maintain and control food and labor costs. Preparing a resume for the head chef job entails completing the sections of the resume with relevant information. Designed menu items and daily specials emphasizing healthy and vegetarian cuisine. So for sure this is not a 9-5 job. Cooked /prepared high-quality, nutritious meals with excellent food presentation according to recipes and/or menu. Managed kitchen operations and developed all menu items. Directed and managed food preparation daily. Things to know before becoming a personal chef, Out of work chef? Participated in food preparation and production. Provided an efficient and cost effective food service to patients, guests and staff. Whether you are applying to a restaurant, catering company or a hotel, your resume objective needs to reflect the experiences and skills you possess that make you well-adept at being the organization’s Head Chef. Maintained food cost while ensuring high quality standards. To be a solid head chef it doesn’t just involve the kitchen. Maintained HACCP sanitation standards, recognized trouble areas, and responded accordingly. Always remember why you are in this business and this alone will provide other opportunities that fulfill and inspire you as you progress in your career. It’s vital to keep creating new flavours and dishes while staying true to the character and identity of your cuisine of choice. Managed food service operations including Catering, College Cafeteria and Daycare meals. Being a chef is really hard work and if you don’t have true passion for the art of cooking, you’ll not make it. Provided an assortment of custom designed dishes for food service. Successful people keep moving, keep trying and in turn keep learning. Talented and experienced head chef trained and studied in preparing and supervising the preparation of foods of all types. Head chef Alternative titles for this job include Kitchen manager, executive chef, chef de cuisine. Chefs and head cooks must have a keen sense of taste and smell in order to inspect food quality and to design meals that their customers will enjoy. Crated restaurant menus, overseeing of daily operations. Catered weddings, grand openings, graduations, and private parties. Monitored kitchen equipment for maintenance and sanitation. Maintained high quality standard in smaller kitchen with large volume. Don’t listen to it and be confident in what you know (and don’t!). Provides input to strategic decisions that affect the functional area of responsibility. Experienced in running the line, ordering, creating of menus, and filleting of all seafood products. Created decorative food displays.Estimated amounts required of supplies such as food and ingredients. May give input into developing the budget. Determined food presentation, preparation and created decorative food displays. Supervised Line cooks & Kitchen staff, Managed three to four cooks nightly Don’t let a bad service get you down; pick yourself up, dust yourself off and keep going. Preformed nightly, weekly, and monthly cleaning and maintenance to kitchen equipment. Scheduling Performed menu planning, cost control, food ordering and inventory. Sous Chef (aka Second Chef) - The sous-chef de cuisine is second in command, and translated it literally means ‘under chef’. Cooked banquet style meals for upwards of 80 clients that included vegan and gluten free options. HEAD CHEF Job Description The Head Chef is responsible for ensuring that the standard and quality of the food production and the hygiene within the department is maintained at the highest level at all times. It’s also about hiring and training staff, guiding and inspiring people and being involved in public relations. Chef De Partie: This role is sometimes referred to as ‘line chef’ and involves overseeing a section of the kitchen such as fish, pastry or sauces. Established solid working relationships with vendors, negotiated best prices, and placed orders for food products and supplies. a rare or well done steak dish) are met. Let's find out what skills a Head Chef actually needs in order to be successful in the workplace. Assisted owner in ordering, all BOH operations, increased production and quality through training and adherence to Food Safety regulations. Determined production schedules and staff requirements necessary to ensure timely delivery of services. Performed payroll calculations on a regular basis. Prepared meals for 500 corporate employees and catered private parties for management executives. Head Chef Resume Preparation. 6. Performed menu planning, prep work, and cooking as needed to meet demand. Adept at managing all food-related personnel and activity in the hospitality field in the best ways to cook design and present foodstuff. Cooked balance and nutritious meals for patients in a mental hospital facility. When I worked in the Yosemite hotel system, the Executive Chef had an office in the kitchen area of the flagship Ahwahnee Hotel, but did no cooking himself. Supervised food lines to ensure proper preparation & efficient operations. Head chef definition: the chief cook in a restaurant | Meaning, pronunciation, translations and examples It’s all about the grafting. Included menu development and preparation, food cost control, health and safety and training/management of kitchen team. Maintained quality and safety standards in a high volume fast paced food service environment. Delivered items to small caf 's, restaurants, and private parties. If the presentation is off, redo it. Developed HACCP plans for every fresh item carried on premises. Monitored the inventory and organized storage areas to prepare the weekly food delivery. Ordering Instill a love of cooking in every corner of the kitchen. Ensured cleanliness standards by Idaho food handlers safety code were exceeded by all staff members. Prepared hotline for both lunch and dinner service. Sometimes a head chef needs a full kitchen staff to help the kitchen run smoothly. Served as Sous-Chef during the summer of 2007 with shared responsibility for developing Created new recipes and updated existing menu to reflect current trends. Established awareness of menu planning, portion control, Provided my account with quality food and customer service. Provided banquet and menu planning, food and labor costs. Purchased and requested food items and kitchen supplies. Ensured quality of raw and cooled food items on a regular basis. Provided 5 star world cuisines while maintaining a positive work environment and a fun charter atmosphere. My palate. Here’s 5 ways to boost the appeal of CV, Chef CV: How to handle job gaps and job hopping. Cooked Managed financial forecast, cost control, and profit & loss. Managed all aspects of the kitchen including maintaining inventory, creating menu items, and serving patrons. Responsible for training, weekly schedule and sanitation practices. Chefs and head cooks often work long shifts and sometimes spend entire evenings on their feet, overseeing the preparation and serving of meals. Maintained strict safety standards and organized all kitchen equipment to maximize productivity. View Preparation is King’s profile on LinkedIn, the world's largest professional community. In charge of creating new dishes with on farm ingredients, Supervised crew members and all catering functions* Created menu plans weekly* Responsible for purchasing and verifying orders* ServSafe Certification. Created innovative seasonal menus, as well as special menus to meet spa guests' dietary requirements. Becoming a head chef doesn’t happen overnight and you cannot rush it. Directed all US Embassy special events & menu planning for distinguished guests, including military, ministerial & presidential VIPs. Worked side by side with executive chef to create new menu items when company switched to a whole new concept. 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