This is one of the hundreds of Head Chef resumes available on our site for free. Now it’s time to discuss kitchen management experience, which relates to functions such as coordinating and supervising staff activities, preparing work rosters, dealing with staff conflict and conducting performance appraisals. Examples of Accomplishment Statements for a Head Chef resume: Achieved $2 million in gross revenue within the first three months of employment due to the revamping of menu items and the inclusion of signature dishes for the establishment Paxton Hermann. You may want to tailor it to fit a specific job description. Benefit from a competitive salary and great discounts including 15% off in all Fuller's pubs! To attain the title of Head Chef, you need a minimum of seven to nine years experience, and even then, securing a Head Chef role is not guaranteed because the industry is so competitive. - Select from thousands of pre-written bullet points. Every hotel/restaurant/dinning place, it’s sustenance, popularity and name directly depends upon the commitment and sincerity of the cook/chef.An Ass. Examples of Accomplishment Statements for a Head Chef resume: The education section plays a crucial part in a Head Chef resume because proof of adequate academic training is needed to land that dream job at a prestigious restaurant or high profile dining establishment. ... Controls inventory and relationships with suppliers. 2. That is why you should use the reverse chronological type for your Executive Chef resume format. The Hog’s Head, Charlotte, NC September 2008 – August 2015 Sous Chef. For instance, if you have a walkout and lose one or multiple staff members in a week, how quickly are you able to replace them. Head Chef. The chef resume is a resume which is required at the time of applying for the job of a chef in any restaurant or hotel. Resume Details. You may also want to include a headline or summary statement that clearly communicates your goals and qualifications. In the paragraphs below, we have unpacked some of the main points to highlight in your experience section. Test the hyperlinks to ensure that you provide the correct URLs to your personal pages and social media platforms. Head Chef Chef Duties and Responsibilities: Whether you see yourself as the next Gordon Ramsey or Jamie Oliver, your culinary talents mean nothing if you don’t show and tell them to hiring managers. A proven track record for ideating unique menus, complementing seasonal changes, and an avid blogger of latest trends in fusion cooking across the world. See these sous chef resume examples: Sous Chef Resume Job Description [Sample] Good Example. We are in Industrial Revolution 4.0 after all, and this means Head Chefs need to have a certain level of computer literacy (recipes written down on serviettes or daily sales being recorded in a little black book do not cut it anymore). All the above attributes to showcasing your intellectual curiosity, willingness to learn and improve your skills as a Head Chef. 1. Licenses/Certifications/Relevant Coursework/Training: The American Culinary Federation (ACF) is the most noteworthy accreditation body for culinary training programes. Go over our sample resume objective for Executive Chef to get a clear idea on how to write an effective objective statement. March 8, 2017 | By Lauren McAdams. My goal is to always to run a restaurant from front of house to kitchen as if it was my own. However, Restaurant Owners and Hotel Managers would be looking for specific aptitudes relating to advanced cooking techniques you may bring to the table, managerial abilities, and also administrative experience in your head chef resume. Resume Examples Identify recruitment needs within the kitchen, interview, recruit and induct new team members. Owners want to see numbers because these dictate strategy. Finding the inspiration to write an awesome resume can be tough. Everything that goes into creating a perfect resume can take hours, days, even weeks. Make sure to provide detail information about your development up the culinary ladder if you are applying for your first Head Chef position. No need to think about design details. Supply Name, Surname, Phone Numbers, Email Address, and your location if required. Diligent and talented Head Chef with three years of Cordon Bleu training and seven years of working experience focusing on fusion cooking. This is a real resume for a Head Chef in Yukon, Oklahoma with experience working for such companies as Spanish Cove, The Mule. Head Chef. 13 votes The Resume Builder Create a Resume in Minutes with Professional Resume Templates Create a Resume in Minutes. Qualifications Summary: Sufficient post-school academic tenure is preferred when applying for a role as a Head Chef as the culinary field is hugely competitive. Her approach in creating compelling cv for each job seeker demonstrated 100% success as an invitation for an interview. Guide the recruiter to the conclusion that you are the best candidate for the head chef job. Sous Chef Is a position as a Head Chef next on the career menu for you? Chef Resume Sample. Looking for the best management position whereby my education and practical culinary experience my talents can be applied and expanded. This technique of Incorporating keywords from the job posting in your resume is called Resume SEO and will assist with getting past the applicant tracking systems and automated screening bots during your application process. When writing your resume, be sure to reference the job description and highlight any skills, awards and certifications that match with the requirements. Tailor your resume by picking relevant responsibilities from the examples below and then add your accomplishments. Hiring managers would also be interested to know about your resourcing techniques when it comes to recruiting, interviewing, and hiring new staff, especially on lower job levels as employee turnover is known to be quite high in the restaurant environment. Executive Chef Resume Sample Chef Resume Resume Examples Resume . Use this head chef CV template as the starting point for your own job-winning CV! Proven track record of adjusting taste and ingredients to accommodate diverse client palates from various cultural groups. You may also want to include short courses, participation in workshops as well as attendance of conventions and conferences. Give your application a boost by presenting a stellar recollection of your previous chef experience. Some Head Chefs also run their own restaurants, which means financial management tenure such as cash flow planning, drafting income statements and balance sheets, and sales projections are part of their jobs as well. Superior leadership and interpersonal skills; ability to build rapport with customers and colleagues; innate ability to interact … Contact Information: Keep it short and professional. Career Summary: Your career synopsis is the first opportunity you have to grab the hiring manager’s attention and prompt him or her to review the rest of your resume. The best tactic to make your resume visible to recruiters is to match the content of your skills section as closely as possible with the required and preferred competencies mentioned in the job advertisement. CaterMasters Inc, Everest, KS. This way, you can position yourself in the best way to get hired. August 2007 â€“ Present. Too dull and you have booked a spot in the rejection bin too overpowering, and you may prevent the reader from picking up on important information. There are plenty of opportunities to land a Head Chef job position, but it won’t just be handed to you. Next up, delve into more detail regarding your cuisine specialties, for example, Ethnic, Mediterranean, Korean, or Italian. The next aspect to highlight is administrative tenure, for instance, tracking financial statements and stock level rotation records, submitting costing reports, balancing the daily sales vs. expenditure account, pricing of menu items, and selecting suppliers. Provide guidance and direction to restaurant workers, including setting performance standards and monitoring performance. Head Chefs are highly skilled professional cooks that oversee restaurant or dining facility operations, taking accountability for all dishes coming out of the kitchen from conception to execution. Business savvy with extensive experience in restaurant operations, including pricing, budgeting, marketing, and business management. Create an eye-grabbing career synopsis by following a simple structure such as the one below: Three Examples of Head Chef career summaries: Passionate Head Chef, ACF certified, with nine years of culinary working experience in five-star hotel establishments. Are you a chef searching for your dream job? Build My Resume Now Chef Resume Samples Writing a great Chef resume is an important step in your job search journey. Look at the given chef resume sample for a visual understanding of how the professional section on your pastry chef resume can be framed: Chef Resume: Key Skills Picking the right skills and highlighting them in the key skill section of your sous chef resume can help boost your chances of getting in the good books of the recruiters. Often these programs would include apprenticeships as well. that reflect Audubon’s image as an environmental organization, Provide complete oversight and preparation of two of the three daily meals for Camp staff, volunteers, and participants, and consult with the Sous Chef who is responsible for preparation of the third meal, Work with the Sous Chef to prepare “picnic” lunches for campers for on-site field trips and other Hog Island special events, Review daily work schedule prepared by the Sous Chef (including meal prep assistance and after-meal clean-up), Participate in weekly meetings with the Hog Island staff, A minimum of 10 years professional food preparation experience, including experience in a residential camp setting or similar, Knowledge of procedures for creating menus and ordering food, Demonstrated experience managing kitchen staff, Experience with operation of Hobart dish sanitizer, range, and baking equipment, Must hold or be able to obtain a current certificate as a ‘Certified Food Protection Manager’ from the Maine Department of Health and Human Services prior to commencement of work, Experience using row boats and outboard motor boats is desirable; and, Capable of standing for various periods of time, as well as the ability to carry up to 50 pounds, Operationally and financially manage the Kitchen facilities whilst liaising with Business Managers, Develop and deliver the highest standard of food for our businesses whilst ensuring costs are managed effectively, Proactively manage all elements of food safety and health & safety, Manage the supply kitchen that is the centre for supply of food and beverage and other stores, Ensure that food supplies into the business are of the highest quality and stock is managed and effectively retailed, Working in a pressured industrial environment, a vital aspect of the role is efficient kitchen management, and requires strong leadership capability to drive, support and develop the team, and inspire and lead the team to consistently deliver excellent food, Creatively interested in food and wine, possessing wide ranging menu experience and knowledge, Evidence of influencing effectively upwards and across all functions, Pragmatic hands on approach, not wary of rolling up sleeves to tackle the job in hand, Strong interpersonal, communication and listening skills, Positive, energetic, enthusiastic and diligent, Effective influencing skills and the ability to work with all kinds of people, Manage all aspects of the Kitchen and F&B Outlets including operational, quality and administrative functions, Control costs without compromising standards, improving gross profit margins and other financial targets, Drive monthly ‘Huddle’ meetings for Kitchen, Stewarding and F&B Service, ensuring post-meeting minutes are generated, Recruit, manage, train and develop the Kitchen, Stewarding and F&B Service team, Proactively manages food & beverage costs to maintain budgeted profit margin, Regular review of all menus to confirm offerings are in line with market trends, Actively drive sales to meet and/or exceed budget revenue, Set departmental targets and objectives, work schedules, budgets, and policies and procedures for Kitchen, Stewarding and F&B Service, Regularly evaluate guest satisfaction levels with a focus on continuous improvement, Accountable for accurate monthly inventory count and report, Experience managing a kitchen & Food and Beverage and developing staff, Requires clear, concise written and verbal communication skills, strong technical skills, excellent time management skills, strong organizational skills, excellent safety and sanitation skills and creative problem solving skills, Experience in budgeting, food cost, labor costs, and scheduling, Minimum of 4-5 years of practical restaurant management experience or related resort hotel experience, Head Chef experience within a large hotel where the key business is corporates, High understanding of food safety and health & safety, Take the opportunity to engage and develop the right team to ensure highest standards achieved consistently, Experience and be able to run the pass on busy shifts, Be creative and energetic with the confidence to make a difference, Control the financials to exceed budget GP, so an eye for detail and the need to be well organised is essential, Evidence in previous roles consistent high standards, The head chef must maintain standards in the kitchen, implementing all legislative requirements, Excellent communication skills internally with staffs, externally with suppliers and guests, Fluent English speaking is a must. Hygiene, health, and safety standards can make or break a restaurant and mandatory knowledge of health regulations and safety standards is paramount to hiring managers. 8499 Madison Islands, San Francisco, CA +1 (555) 707 0783. Sectors: Food & Beverage, Culinary, Hospitality, Events, Tourism, Government, EducationCareer Type: Operational, Technical, Functional, Professional, StrategicPerson type: Manager, Supervisor, Facilitator, Overseer, Implementer, Designer, CreatorEducation levels: From Bachelor Degree and upwardsSalary indication: $ 31 000 (Low), $ 46 000 (Median), $ 67 000 (Top)*Payscale Labor market: Subject to 11% increase from 2018 – 2028 (Collegegrad.com)Organizations: Restaurants, Hotels, Cruise Ships, Bars, Nightclubs, Private Companies, Film Sets, Television Studios, Hospitals, Schools, Resorts, Convention Centers, Spas, Private Homes, Catering Companies, Royal Kitchens, Fast Food Establishments, Military Facilities, About Us Minimum 2-3 years of work experience as Head Chef or Executive Sous Chef. But, any certified course, diploma, or learning program related to the culinary field will greatly increase your chances to land the role and also earn a higher salary. Download Head Chef Resume Sample as Image file, Ensure all MAF and HACCP guidelines are achieved and maintained. Use these resumes as templates to get help creating the best Head Chef resume. 4. List qualifications by the institution name, qualification title, and dates of enrolment and completion. Explain the set-up of the operation you are responsible for in terms of patronage size, operating hours, type of food served, and also the number of employees that report to you directly. Completed a culinary course in a technical college or hotel school, 2+ years similar experience in a previous position in an international quality hotel or quality Western free standing restaurant, Needs to be able to cook and present both Western and Chinese cuisine on a culinary level, PRC nationals: Advanced level of written and verbal English, and communicate fluently in Mandarin in a professional manner, Non-PRC nationals: Fluent in written and verbal English, advanced Mandarin spoken skills, Needs to know how to work with a local owner in a challenging environment, Effective interpersonal skills and a team player, Outgoing personality with strong leaning toward guest interaction and entertainment, Goal driven personality, wants to grow and learn, Degree from accredited culinary school or bachelor's degree in a foods-related area. Excellent leadership skills and a proven track record of managing kitchens with 50 staff members and more. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence, Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant, Develops, designs, or creates new menus and recipes based on standards or artistic contributions, Assists in determining how food should be presented and creates decorative food displays, Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person, 7) The ability to create menus and deliver them, ensuring that they are both creative and profitable, 8) Have the skill to bring out passion, flair, imagination and attention to detail for quality food and service, Excellent leadership, interpersonal and communication skills, Possess strong leadership, communications, organization and relationship skills, 9) The skill and experience of working in a fast paced and highly pressured environment. Head Chefs are employed in restaurants, hotels, leisure resorts, cruise ships, and even the military, to name but a few. Have ability to create new cuisine recipes, Excellent food presentation, ability to train team members and knowledge sharing, More/Less than 10 years Chef Experience in Fine Dining, Prefer Michelin Star Resturant Experience, Support Housing (schooling for children if necessary), Ensuring adequate resources are available according to business needs, Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends, To adopt a proactive approach to the development of the food services offered for RNLI clients and their guests, To liaise with customers with regards to organizing their events as well as any special requirements, To ensure that the methods of preparation, presentation of all food, comply with the companies policies , client specifications and legislation, To ensure that the preparation, presentation and execution of the food are carried to the required standard, To ensure all store areas and equipment under your control are clean, tidy and comply with food safety, health and hygiene, To ensure that all full time and support staff are inducted adequately to enable them to perform their tasks to the required standards, To be proactive in the development and reviewing of the business standard’s, ideas and style of food offer, To respond to customer comments or complaints in a positive manner and to take appropriate action, To interview, induct, appraise and carry out any subsequent disciplinary meetings as necessary, To carry out regular staff meetings and establish an effective communication method in which staff are kept up to date with all relevant information relating to their performance, To work within the agreed budget specifications, To ensure that all food costings are up to date and within the required specifications, To ensure that all company bookwork is completed accurately and any short falls are investigated, To work in the kitchen carrying out preparation and making of all food offers, To ensure adequate stocks of food are maintained, controlled, secured and that stock takes are carried out regularly, To ensure that temperature records are completed on a daily basis for each function and recorded accordingly, To carry out any reasonable management request, Flexible & organised approach to the role, ** You have the freedom to create your own menu bar a few core classics, eg. By adding accomplishment statements, you are trying to prompt hiring managers to invite you for an interview because you have proved your competencies with concrete claims backed, of course, with data in the form of hardcore numbers. Coordinating Head Chef Resume. Jason Lee 225 Edward Street Merseyside MP8 4BX Mob: 079 It’s actually very simple. Head Chef Resume Examples & Samples. Adding lists and lists of skills in bullet point format is not only dull and dreary but will also make your resume length exceed the standard 1-2 pages. In conjunction with the GM, F&B Manager, prepares the hotel's F&B offers in line with the hotel's positioning (market, competition etc) and brand policy. fish and chips and burger, ** Your daily specials are really that - special, **You will of course be responsible for the management of GP, wage cost and hygiene audit results and when needed to recruit and train your team but as a confident Head Chef this will be your strength, ** There is support - development, ideas and training for you and your team, Identify recruitment needs within the kitchen, interview, recruit and induct new team members, Conduct appraisals and encourage development for kitchen team, Hold kitchen pre-session briefings and communicate menu and specification changes to team, Organise kitchen team rotas in order to deliver business targets, Ensure all kitchen team leaders/members training is delivered professionally and effectively within the agreed timescales, Attend and participate in management meetings, Ensure preparation and stock levels are maintained in line with the needs of the business, Assist the general manager in controlling the costs and expenditure in line with budget and targets delivering weekly GP%, Compose all menus and presentations for your outlet, Based upon menu item sales figures, review the profitability and popularity of dishes upon the menu and make changes where applicable (this function is be carried out in conjunction with the Executive Chef), Monitor standards of production to ensure quality, Be actively involved in the hotel’s Total Quality Management programme, having a sound knowledge and understanding of InterContinental Hotels TQM philosophies, ensuring its effectiveness in the operation of the kitchen, encouraging all colleagues to play an active role, Have a thorough knowledge of the labour agreement and manage colleagues and rosters according to them, Be fully conversant with the hotel’s fire, security and emergency procedures, Works with superior in the preparation and management of the department’s budget, Be an Australian citizen and able to maintain a defence security clearance, Minimum of 4 years’ experience in a large commercial kitchen environment, Knowledge or understanding of Defence Force operations, systems and functions desirable, Producing fresh seasonal British food consistently, Running this kitchen you will be in charge of a brigade of around 4 chefs dealing with high volume of covers per week, Summer months are exceptionally busy so you must be ready to keep your chefs in good spirits and train them while recruiting short term chefs for busy periods, Using the finest ingredients to create an interesting and changing menu, Suppliers are some of the best in the UK with the opportunity to visit farms and suppliers to get an understanding of the seasonal produce that is available for you, Team of chefs to train and develop so strong management skills are required, Passion and patience are essential as you will need to re do menus and train the chefs in the team, Strong Financial understanding of running a kitchen, controlling stock, labour and GP, Experience running a seasonal British kitchen and be comfortable to take charge of the responsibility of maintaining this status, Be passionate about food, be organised, work at speed to keep up with the fast paced nature of the kitchen, as well as a desire to learn as the potential for career development is huge, Your knowledge of food should be of a good standard and you should be of a high standard in HACCP and food hygiene, Previous experience of working in a high volume kitchen operation, with a proven track record of delivering results, Have at least a level 3 food hygiene qualification, Open minded and flexible with the ability to innovate at all times, Be a team player with the desire to develop yourself and those around you, Have a broad level of experience with a focus on a Retail Foodservice and Hospitality, To be the personality and champion of the kitchen brigade, As a Banqueting Head Chef at St Pancras, you will be primarily responsible for managing the day to day kitchen operation ensuring that food is produced and served to the highest quality, Alongside your culinary duties, you will be responsible for supporting the wider Culinary senior team with daily operational tasks and people management tasks. This is the purpose of an accomplishment section in your Head Chef resume. You can list awards you have won, standards you have surpassed, and books you have published. July 31, 2015 | By the Resume Genius Team | Reviewed by Mark Slack, CPRW. Tested samples of food ingredients deposited by purchase department. (Free sample downloads are at the bottom of this page). A Head Chef career summary is like a taster that encourages the reader to consume the remaining resume content. Sous-Chef: Second in command, working directly with the Executive Chef. Customise the template to showcase your experience, skillset and accomplishments, and highlight your most relevant qualifications for a new head chef job. right; Diligent sous chef with 5+ years experience in small Greek restaurant and Balkan cuisine. Therefore opt for skills matrix tables categorize by Technical Skills, Interpersonal Skills, and Equipment Skills such as the templates we have given below. Chef Resume example Complete guide Create a Perfect Resume in 5 minutes using our Resume Examples & Templates. ... A proven job specific resume sample for landing your next job in 2021. Ensure that the agreed standards of food preparation and presentation are supervised and adhered to, To assist in the prevention of pilferage from the dry stores and refrigeration within the department. 01/2018 - PRESENT Phoenix, AZ. This resume is a sample for the post of Assistant head Chef. Won Chef of the Year Award for innovated food design at the ACF annual gala of 2018. Ensure the agreed standards of food preparation and presentation are adhered to at all times, Ensure Fourth Hospitality is used on a regular basis for both appraisals and reprimands, Attend any training that is required by the company, Monitor all staff time keeping and follow up were needed, To provide a friendly, courteous, quick, efficient and professional service at all times, Check all prepared misen place and food stocks (including dry stores) and replenish as necessary, and inform Head Chef or Senior Sous Chef of any relevant shortages, Supervise the smooth and efficient service and production of food from the department by working and liaising with other departments and Restaurant staff, and ensuring all necessary work is completed prior to the commencement of service, To ensure all department staff work hygienically and productively. Always proactive, Minimize wastage and spoilage, and maximize quality while adhering to food cost budgets, Ensure that kitchen operations run smoothly and guests received a high standard of service, Guest oriented, apply team work methods with strong leadership, Manage stocks and supplies. Executive Chef Resume Format. Have experience and flair in banquet and function work, Be able to work flexibly and be able to motivate and train young people, 1) Turning the strategic food operation plans into reality by delivering key business priorities, 2) Take a proactive role in the development of the hotel business plans, ensuring they are aligned and support the company’s strategic food operation success to increase revenue’s commercially, 3) Support, challenge, provoke and coach your team on how to engage in the future and to control the food production to a 4 star standard, 4) Provide sound financial awareness to ensure your GP’s are met, ensuring the relevant control of all food storage activities, stock rotation is used in all areas of the kitchen and checking market price fluctuations to ensure best prices available to structure cost effective menus, 5) Liaising with guests regarding their requirements, enquiries, complaints and compliments and taking such necessary action to ensure satisfaction and maintain the high quality standards of hotel food quality and delivery, 6) Excellent cooking skills and an understanding of produce and ingredients. 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