Participated in sous chef training and development. Direct kitchen operations, including food preparation, cooking, and cleanup You know you’re ready to run the kitchen when someone is looking for you and your talent. Led a team of talented line cooks through nightly dinner services, brunch services, and on/off site catering events. 6. 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. It does not matter if I am creating a dish, making one of dishes on the current menu or tasting something one of the line cooks made. 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. 59 Tell me what was your greatest accomplishment as as Head Chef? Obtained ServSafe certification in compliance with state and county health department regulations and reporting. Becoming a head chef doesn’t happen overnight and you cannot rush it. Implemented procedures and guidelines for daily production Ensured high quality, accuracy, and presentation of menu items. Administered regular cleaning and maintenance of grill and other kitchen equipments. Trained and manage kitchen personnel and supervise/coordinate all related culinary activities. Typical Responsibilities of a Head Sushi Chef. Monitored kitchen equipment for maintenance and sanitation. Maintained food, beverage and labor costs at lowest possible levels. Directed all US Embassy special events & menu planning for distinguished guests, including military, ministerial & presidential VIPs. Trained staff on line as well as dishwashing and pulled BOH meetings to keep staff updated with operations and kitchen rules/duties. Baked rigatoni is the ultimate comfort food make-ahead meal. Things to know before becoming a personal chef, Out of work chef? Promoted form sous chef to head chef in 2002 Maintained standards of excellence in quality, productivity, and customer service while minimizing food and labor costs. Coordinated simultaneous events in various locations on a regular basis. Requisitioned supplies and equipment to ensure efficient operation. Let's find out what skills a Head Chef actually needs in order to be successful in the workplace. Planned and prepared and executed menus for private parties for up to 300 people. 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. Included menu development and preparation, food cost control, health and safety and training/management of kitchen team. Chicken Nachos Loaded with pulled rotisserie […] Cooked breakfast for about 35 staff members and baked desserts for incoming Customers/ deckhand. Created & Updated menus and daily specials to meet new trends, using local products when possible. Respect the food you work with and respect the people you work with. You need strong foundations before you start working for the ‘best of the best’. Provided prompt and courteous customer service in a fast paced, high volume atmosphere Supervised Line cooks & Kitchen staff, Managed three to four cooks nightly There can be too much focus on achieving the next level, when the main goal for your career should be improving your skills and furthering yourself by embracing new opportunities. Ordered kitchen food products and supplies. 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. Maintained accurate records of all foods purchased and/or stored in a method responsible for maintaining accurate inventory of all kitchen supplies. Head chefs usually start out as an assistant chefor even a prep/line cook. Established all criteria improving all kitchen Managed and motivated staff to ensure accurate customer service, experiencing outstanding cuisine, and eager to return. A chef is a professional cook. This will show to others that you’re capable of thinking under pressure, which is a very important aspect of becoming a leader. Actively responds to and handles guest problems and complaints. Cleaned and sanitized kitchen and works areas, ensuring compliance with ServSafe procedures and health regulations. Catered weddings, grand openings, graduations, and private parties. Received multiple positive reviews for Irish and new American cuisine. Estimated amounts and costs and requisitioned supplies and equipment to ensure efficient operation. Ordered all food for the restaurants daily operations. Adept at managing all food-related personnel and activity in the hospitality field in the best ways to cook design and present foodstuff. Broiled, grilled, fried and steamed food items to order for guests at a high volume pace. a rare or well done steak dish) are met. Every day your food is being analysed and judged, and you have to be consistent in your performance. Prepared all meals and baked goods Trained new employee line cooks on proper cooking methods and restaurant operations. Monitored food cost and labor by portion control, using par on prep, and cutting labor on slow days. Developed standardized recipes, menus, maintained our reputation as a High Quality, from Scratch food service provider. 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. budgeting, catering and food production. What Does a Head Chef Do? What Are a Head Chef’s Duties? Mentored and developed several dishwashers to become line cooks. Participated in menu development to reflect the needs and wishes of the residents while maintaining cost control and dietary guidelines. Complied with all portion sizes, quality standards, department rules, policies, and procedures. Ensured cleanliness standards by Idaho food handlers safety code were exceeded by all staff members. Here’s 5 ways to boost the appeal of CV, Chef CV: How to handle job gaps and job hopping. Maintained impeccable hygiene and safety standards. So for sure this is not a 9-5 job. Trained staff to prepare the traditional Japanese cuisine. Don’t be scared to reinvent yourself as long as it comes from the passion you have inside. Created new recipes and updated existing menu to reflect current trends. Managed Catering and Banquet operations, and maintained food and labor costs at a minimum. Added several menu items and created off menu, daily specials. Provided employee training in cooking methods, presentation techniques, portion control, safety and sanitation. Coordinated tasks of cooks and other kitchen personnel in preparing and cooking food. “Be respectful” Proved high quality of supervision for health and safety issues with banquet and restaurant services. Prepared special menus for special Buddhist retreats, including Llamas from around the world with vast dietary restrictions. Managed and trained staff and co-ordinate daily operations of restaurant Preserved outstanding food service and team-work. Promoted from Sous Chef to head Chef during the first year. Recognized as a vital contributor to the clubs' financial success through budgeting, inventory control, and food/labor costs. Managed and supervised 100+ staff members. Maintained quality food preparation and presentation. Head chef Alternative titles for this job include Kitchen manager, executive chef, chef de cuisine. Monitored sanitation practices to ensure the employees follow standards and regulations are maintained throughout all kitchen areas at all times. functions. Improved and maintained cost-effective inventory control and labor costs. Designed and implemented seasonal, vegan, gluten free and raw menus which increased sales and reputation. Ordering/maintaining production sheets, Worked as Restaurant Consultation/ Efficiency Organized daily meals around dietary restrictions Provided banquet and menu planning, food and labor costs. View Preparation is King’s profile on LinkedIn, the world's largest professional community. Led activities to ensure high levels of productivity by efficiently opening and closing kitchen, expediting food and maintaining sanitation standards. Visit PayScale to research head chef salaries by city, experience, skill, employer and more. Managed both front and back of the house staff for lunch and dinner service. The head chef at a sushi restaurant must combine a thorough knowledge of Japanese cuisine with the ability to train and manage the kitchen staff, select the right ingredients, design a successful menu and present his … Demonstrated cost effectiveness of purchases and inventory, as well as labor costs. specials, soup offerings and menu planning. Head chef definition: the chief cook in a restaurant | Meaning, pronunciation, translations and examples “Don’t pretend you know more than you do” 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. Maintaining records such as attendance and payroll. Provided on-going training to provide portion controlled and pleasing meals for all clients. Ordered supplies to stock inventory appropriately and comply with enforce sanitation regulations and safety standards. Created a system to safely accommodate special dietary needs, religious needs, and food allergies. Established awareness of menu planning, portion control, Handled all menu development for upscale menu with wine influenced cuisine. What Preparation and Education Is Required to Become a Chef?. Personal Requirements. Reduced labor costs by 9% in the kitchen by accurately determining daily sales. Worked directly with vendors on product cost analysis and product quality. Prepared many menu items table side, such as Caesar salads, bananas flambe, and Chateaubriand for two. Some train in mentorship programs, where they work under the direction of an experienced chef. No matter how hard it gets, never give up. The term “head chef” is often used interchangeably with the term “executive chef” and in many cases it doesn’t matter but in other kitchens they are different. Head Chef responsibilities include: Controlling and directing the food preparation process and any other relative activities. Through experimentation we’re able to have fun as well as learn which elements work best together. Managed a High Volume seasonal Kitchen Produced 400-800 covers daily, Performed proper food prep regulations Created menus, trained students, wrote orders and supervised production of food, maintained proper food service procedures. Arranged for substitutes when food service personnel are absent. Conducted hiring and training of BOH staff. Conducted off-site cooking demonstrations to educate the community on the restaurant's cuisine. In some cases, she may need to hire assistants to cover various aspects of the food preparation. The main role of a head chef depends on the size of the establishment that he or she is managing. Performed menu planning, prep work, and cooking as needed to meet demand. Purchased food, beverages, kitchen supplies and equipment. Maintained and prepared daily meals and arranged menu planning. Managed kitchen personnel including fry cooks, prep cook, platers, and dishwashers. Be open-minded and keep on learning. Managed 15 employees in a High Volume, upscale casual style restaurant. It takes a variety of both hard and soft skills to be a great chef who can effectively command a kitchen. |  Blog Home. Be bold, but know your limitations and don’t bite off more than you can chew. Instituted daily product inventory to maximize utilization and minimize waste. Instructed and trained food service staff in cooking methods, preparation and food presentation. Managed daily operationsof diningroom and banquet service in 2 dining areas. Assisted chef in preparing nutritious meals to young children while maintaining a safe and healthy environment in the kitchen. Educational requirements vary for this position, with some chefs having two-year community college or vocational degrees. Performed inventory assessment on a regular basis. Provided customers with high quality dishes in a timely manner. The work can be hectic and fast-paced. As long as I understand the flavors and can pick up on the when I taste, then I will always be useful. Worked in hot and cold production areas to prepare menu items for patient services and retail area. Maintained a clean and safe working environment for all fellow staff members. Maintained kitchen sanitation by following ServSafe guidelines. Streamlined food preparation procedures and cross-trained staff. Established menu and assure quality control and minimize waste. There is no easy road or short cut to becoming a great head chef. Some chefs and head cooks train on the job, where they learn the same skills as in a formal education program. * Planned, prepared, and served healthy vegetarian meals. Maintained all Labor and Food Cost of the BOH within bonusable standards. Directed all kitchen and operational functions, including menu design, implementation and execution as well as creation of daily specials. Maintained high quality service and Health Dept scores. It’s also about hiring and training staff, guiding and inspiring people and being involved in public relations. As head chef, you will run the back-of-house. Created gingerbread and tallow sculptures for major events such as Army birthday, private parties or Pentagon official events. Keep focused on the end result and visualise what you want. Ordered and received ingredients. Purchased all food and nonfood supplies, Maintained the kitchen and storage areas. Managed and instructed kitchen personnel. Executed daily operations of camp kitchen, along with all special events, including supervision of a staff of 17 workers. Catered private parties offering buffet or per/plate service. “The industry will change many times through your career” Re-economized Prairie Seeds inventory management and product selection processes to save $4,300 in the first month of employment. Managed front/back of house restaurant operations. Approved dishes for clients with special dietary and cultural needs. Developed monthly rotation schedule through the creation of seasonal menu items and daily specials. Aided in ordering and food cost controls, monitored P&Ls. Maintained sanitation procedures and organization of work area adhering to all HACCP regulations. In large kitchens, the head chef … Most chef jobs don’t pay well until one has become a tenured or head chef. Learn as much as you can from them, no matter how hard it may seem at the time. Started as Line Cook/Sous Chef was promoted to Head Chef. Managed this high volume kitchen during the day shift. Conducted weekly in-service production staff training on sanitation and safety and maintained hospital and state health requirements. Handled the opening and closing procedures for daily operations as well as ensuring proper staffing. With the highest ever rate of new restaurant openings (179!) Managed menu items by inventing solid permanent items which were orientated toward family and pub style choices. Provided a menu tailored to special dietary needs and seasonal ingredients. Managed daily operations. May give input into developing the budget. Maximized productivity, profit and loss with continual on the job training of BOH staff. Demonstrated all kitchen sanitation practices, ensure a fresh quality product. For example, 23.3% of Head Chef resumes contained Kitchen Equipment as a skill. A Head Chef is responsible for overseeing the rest of the kitchen staff and ensuring that every order is made perfectly. The Head Chef typically manages through subordinate managers and professionals in larger groups of moderate complexity. Keep grafting and you’ll reach your goals. Duties include helping the sous chef and head chef with dishes and menus, preparing, cooking and presenting dishes within your section & … Others have little to … Created the restaurant menu that included Oriental cuisines that are now popular and in-demand in the island. Korean-Style Beef Bulgogi Burgers Inspired by Korean beef bulgogi, these juicy burgers are easy to make, packed with flavor, and family-friendly to boot. Ensured associates were cross-trained to support successful daily operations. 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. Staffed, trained and managed team of six line cooks. Prepared and managed Milwaukee Baseball League contract for food services. It’s a real passion and from the minute you wake up till it’s time to sleep, you are always thinking about food, what goes with what, what’s new and what do you love to cook. Also, use your creativity and love of food to create delicious dishes. Service is not for the faint hearted. You need to always keep up with the times and make sure you check out what other top professionals are doing by reading their books and eating in their restaurants. Managed all business operations Managed six staff members and playing a major role improving restaurant and banquet menus while lowering food costs. Created menus, managed food preparation and assisted event coordination. Head Chef Resume Preparation. When you’re young, you will probably think you know it all, but as a voice of experience let me tell you that you don’t and never will. Improved financial efficiency of operations by addressing issues of cost control, marketing, and demand. Maintained HACCP sanitation standards, recognized trouble areas, and responded accordingly. Maintained kitchen efficiency while producing consistent, high quality food. 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. Included a full service bakery producing 30 individual products plus special occasion gluten free cakes. Managed and participated in FOH operations. Constructed menus with new or existing culinary creations ensuring much variety and high quality of servings. Managed the daily operations of the kitchen and the back of the house function Maintained the efficiency of service to customers by implementing suggestions of staff members and active team members. Collaborated with owners and other managers to develop seasonal menus and daily specials. Performed menu planning, cost control, food ordering and inventory. Managed kitchen staff members for meal preparation, service and cleanup; A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine.The word "chef" is derived from the term chef de cuisine (French pronunciation: [ʃɛf.də.kɥi.zin]), the director or head of a kitchen.Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef. Advantages & Disadvantages of an Executive Chef. Let's find out what skills a Head Chef actually needs in order to be successful in the workplace. “Go the extra mile” Processed food orders, Maintained and exceeded sanitation standards in kitchen and dish room. Ordered all products for the entire operation; assuring that quality standards and food cost budgets remain within target levels. “Aim high” Maintained stock levels of all kitchen supplies Designed and Implemented the HACCP program, inventory and cost controls. Participated in food preparation and production. Responsibilities: Interact with every guest in a friendly, professional, and caring manner, careful to treat each guest with the utmost respect and courtesy; Becoming a head chef doesn’t happen overnight and you cannot rush it. Coordinated a staff, of up to 8, to produce quality food for customers. Prepared meats, seafood, and vegetables for line cooks. Supervised kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. Supervised staff in food preparation, proper food handling and sanitation resulting in health inspection score of 95 and higher. Directed the development of new menu items based on guest trends, preferences, and seasonal considerations. Assisted owner in ordering, all BOH operations, increased production and quality through training and adherence to Food Safety regulations. Turned around a mismanaged restaurant and created a thriving business, serving quality food and a pleasant dining atmosphere. Formulated standard recipes for food items to assure apt portion control, retaining quality and taste. Oversaw and supervised all the kitchen staff. “Let people come to you” started working as a sous chef for three years at paper moon, a restaurant of 260 capacity set. Monitored quality, consistency, preparation, and presentation of food; conduct daily audits, and sample menu items accordingly. Sourced out and ordered all food, created the recipes for a scratch made, high quality menu. Prepared and served a variety of Asian cuisine to customers. 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