Head Chef Job Description Template. Worked to set par levels and produce a high quality consistent product by ensuring that recipes were followed. Performed purchasing function for this $1 million upscale establishment specializing in Continental and French cuisine. Helped maintain and control food and labor costs. Controlled inventory, catering, menus, and worked with clients directly to ensure special dietary needs were met. Turned around a mismanaged restaurant and created a thriving business, serving quality food and a pleasant dining atmosphere. 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. What They Do: Chefs and head cooks oversee the daily food preparation at restaurants and other places where food is served.. Work Environment: Chefs and head cooks work in restaurants, private households, and other establishments where food is served.They often work early mornings, late evenings, weekends, and holidays. Be the hardest working member of the team at all times. 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. Keep an open mind and take all criticism constructively, because everyone is going to have an opinion. Head Chef responsibilities include: Controlling and directing the food preparation process and any other relative activities. Promoted from Sous Chef to head Chef during the first year. 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. The Head Chef typically manages through subordinate managers and professionals in larger groups of moderate complexity. Trained and managed Sous Chef, Managers and Line cooks/Prep Cooks and achieved significant improvements in their productivity. Managed and oversaw all kitchen operations including new menu creation, operational efficiency, quality assurance and inventory management. Maintained impeccable hygiene and safety standards. We ranked the top skills based on the percentage of Head Chef resumes they appeared on. Ensured associates were cross-trained to support successful daily operations. Maintained a clean and safe working environment for all fellow staff members. Above all don’t accept mediocrity in yourself or your team. Coordinated a staff, of up to 8, to produce quality food for customers. Communicated and instructed sanitation practices throughout the day. Get Direct Job Offers  |  Login  |   Hiring? Monitored safety and sanitation practices to ensure state and federal compliance. Performed inventory assessment on a regular basis. Executed daily operations of kitchen management including product ordering. Scheduled wait staff and line cooks, ordered groceries and supplies, prepared food. Prepped and prepared food in a high volume enviroment serving employees Breakfast and Lunch. Conducted weekly in-service production staff training on sanitation and safety and maintained hospital and state health requirements. Managed all business operations Provided food service for up to 200 patrons at sitting. Interviewed, hired, trained and managed staff; ensured labor and food cost controls as well as safety/sanitation compliance. Instituted various programs and procedures to increase efficiency, minimize waste, and promote an inviting dining experience. Created and implemented a proprietary HACCP system. Purchased and maintained necessary equipment needed to perform all restaurant operations. Managed food service operations including Catering, College Cafeteria and Daycare meals. Through experimentation we’re able to have fun as well as learn which elements work best together. Prepared and executed the service of high quality food items for large and small scale events. Promoted to Head Chef after one year supervising six staff members, responsible for hiring and training. 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. Cooked banquet style meals for upwards of 80 clients that included vegan and gluten free options. 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. Created new menu items and supervised daily food preparation and presentation. Developed menu items, recipes, and ran a 24% food cost and 12% labor. Performed menu planning, prep work, and cooking as needed to meet demand. 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. 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. Worked very closely with FOH managers to create a stronger relationship with kitchen staff and a more knowledgeable If you give up you’ll never get there. Demonstrated cost effectiveness of purchases and inventory, as well as labor costs. Managed a diverse crew of 12-15 people.Developed and implemented prep lists for high volume cooking. Instituted daily product inventory to maximize utilization and minimize waste. The mind-set alone will push you to work harder. Directed all aspects of food service operations for the fine arts summer camp catering to multiple occasions. Responsibilities: Interact with every guest in a friendly, professional, and caring manner, careful to treat each guest with the utmost respect and courtesy; Managed inventory, ordering and food and labor costs directly under the owner. Constructed menus with new or existing culinary creations ensuring much variety and high quality of servings. Developed nightly specials, and orchestrated special events and private parties. Collaborated with owners and other managers to develop seasonal menus and daily specials. Rotated food products to minimize waste and maximize company profitability. Directed food service production for up to 50 program participants and staff. Below we've compiled a list of the most important skills for a Head Chef. Maintained standards of excellence in quality, productivity, and customer service while minimizing food and labor costs. Designed menu items and daily specials emphasizing healthy and vegetarian cuisine. Worked directly with vendors on product cost analysis and product quality. 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. Re-economized Prairie Seeds inventory management and product selection processes to save $4,300 in the first month of employment. 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! Documenting Inventory. Working as a Head Chef. 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. Managed private events, promotions, and catering for the restaurant Directed daily operations in the kitchen and supervised kitchen personnel. His/her job description entails oversees everything going in and out of the kitchen. Most chef jobs don’t pay well until one has become a tenured or head chef. efficiency of restaurant operations. Obtained ServSafe certification in compliance with state and county health department regulations and reporting. Ensured cleanliness standards by Idaho food handlers safety code were exceeded by all staff members. Managed daily operations. Managed daily operations, managed stage, created menus, Managed daily operationsof diningroom and banquet service in 2 dining areas. Head chefs oversee the preparation of food and ensures they match menu specifications in terms of garnishes and arrangement, as stated on the Sample Job Descriptions website. Head Chefs usually take on a supervisory role within the kitchen, which means that they have significant duties beyond food preparation. Managed a High Volume seasonal Kitchen Produced 400-800 covers daily, Performed proper food prep regulations Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings. Supervised cooks though daily operations. Maintained accurate records of all foods purchased and/or stored in a method responsible for maintaining accurate inventory of all kitchen supplies. Controlled and maintained food and labor costs, allowing for maximum productivity and producing numbers at or below the specified level. Improved and maintained cost-effective inventory control and labor costs. Maintained highest standards of Culinary product quality. If you produce results beyond expectations, promotions and titles will follow. Catered weddings, grand openings, graduations, and private parties. Administered regular cleaning and maintenance of grill and other kitchen equipments. Provides input to strategic decisions that affect the functional area of responsibility. For example, 23.3% of Head Chef resumes contained Kitchen Equipment as a skill. The average salary for a Head Chef is $47,260. Monitored the acceptance of menu items by children in the program and made recommendation for menu changes. Recognized as a vital contributor to the clubs' financial success through budgeting, inventory control, and food/labor costs. That’s the reason I still love being a chef after 20 years. Maintained portion controls and inventories of bar and kitchen food items. Instructed the staff on daily operations. Created three seasonal menus (appetizers, entrees and desserts) and all daily specials and soups. Presided over day-to-day operations, directing 30 FOH and BOH employees including providing training and evaluating performance. Organized daily operations of a summer restaurant, including planning and serving public and private Created a Meat Class to educate new FOH staff about the beef that is used and other menu specifications. Actively responds to and handles guest problems and complaints. Each can be put together in somewhere between 4-10 minutes. Added several menu items and created off menu, daily specials. Directed the development of new menu items based on guest trends, preferences, and seasonal considerations. Provided employee training in cooking methods, presentation techniques, portion control, safety and sanitation. “Don’t pretend you know more than you do” Established menu and assure quality control and minimize waste. If the presentation is off, redo it. Provided a menu tailored to special dietary needs and seasonal ingredients. Assisted in menu planning, daily specials, ordering, and managing all kitchen operations. Provided menu planning, equipment transportation and setup, and culinary services for all catered events. Worked side by side with executive chef to create new menu items when company switched to a whole new concept. Oversaw and supervised all the kitchen staff. Mentored and developed several dishwashers to become line cooks. Let us move to the meat of the matter now – pros and cons associated with chef and cooking career. To participate in the staff meetings 5. Learn as much as you can from them, no matter how hard it may seem at the time. 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. Becoming a personal chef Covid-19 has meant that a lot of chefs have lost their jobs. Cooked for a 150 residents Delegate task to staff members Order supplies needed for the kitchen Handled special machinery i.e. Purchased food, beverages, kitchen supplies and equipment. Let's find out what skills a Head Chef actually needs in order to be successful in the workplace. Maintained strict safety standards and organized all kitchen equipment to maximize productivity. Executed all restaurant operations including hiring, progressive disciplinary measures, firing, management/supervisory and staff training. If it tastes bad, start over. No matter how hard it gets, never give up. Added new American/little plates cuisine at intimate North Jersey restaurant. 22. Increased profitability by over 15% through inventory management, portion control, and better buying practices. Developed, created a cost for, and implemented new menu items as well as food specials. Assisted with recipe standardization and food preparation. Maintained stock levels of all kitchen supplies Worked directly with owner to develop an upscale pub style American cuisine menu for his new establishment indicative to area. There will be many different food fashions and styles that will come and go. But what does it really take to make it to head chef? Arranged for substitutes when food service personnel are absent. Managed this high volume kitchen during the day shift. managed inventory. Performed budgeting, pricing, inventory, cost analysis, and menu planning and writing. 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. Cooked breakfast for about 35 staff members and baked desserts for incoming Customers/ deckhand. Supervised staff in food preparation, proper food handling and sanitation resulting in health inspection score of 95 and higher. Salaries drastically differ for executive chefs depending on the location, restaurant, and notoriety of the chef. Here's how Kitchen Equipment is used in Head Chef jobs: Here's how Menu Planning is used in Head Chef jobs: Here's how Quality Food is used in Head Chef jobs: Here's how Food Preparation is used in Head Chef jobs: Here's how Dinner Service is used in Head Chef jobs: Here's how Sous is used in Head Chef jobs: Here's how Food Products is used in Head Chef jobs: Here's how Food Service is used in Head Chef jobs: Here's how High Volume is used in Head Chef jobs: Here's how Cuisine is used in Head Chef jobs: Here's how Menu Items is used in Head Chef jobs: Here's how Daily Specials is used in Head Chef jobs: Here's how Inventory Management is used in Head Chef jobs: Here's how Labor Costs is used in Head Chef jobs: Here's how Servsafe is used in Head Chef jobs: Here's how BOH is used in Head Chef jobs: Here's how Safety Standards is used in Head Chef jobs: Here's how Cost Control is used in Head Chef jobs: Here's how Staff Members is used in Head Chef jobs: Here's how Quality Standards is used in Head Chef jobs: Here's how Daily Operations is used in Head Chef jobs: Here's how Sanitation Practices is used in Head Chef jobs: Here's how New Recipes is used in Head Chef jobs: Here's how Portion Control is used in Head Chef jobs: Here's how Efficient Operation is used in Head Chef jobs: Here's how High Quality is used in Head Chef jobs: Here's how Haccp is used in Head Chef jobs: Here's how Product Quality is used in Head Chef jobs: Here's how Gluten Free is used in Head Chef jobs: Here's how Kitchen Personnel is used in Head Chef jobs: Here's how FOH is used in Head Chef jobs: Here's how Sanitation Standards is used in Head Chef jobs: Here's how Staff Training is used in Head Chef jobs: Here's how Production Schedules is used in Head Chef jobs: Here's how Minimize Waste is used in Head Chef jobs: Here's how Ensure Conformance is used in Head Chef jobs: Here's how Special Dietary is used in Head Chef jobs: Here's how Decorative Food Displays is used in Head Chef jobs: Here's how Storage Areas is used in Head Chef jobs: Here's how Private Parties is used in Head Chef jobs: Here's how Requisition Food is used in Head Chef jobs: Here's how Nutritious Meals is used in Head Chef jobs: Here's how Restaurant Operations is used in Head Chef jobs: Here's how Regular Basis is used in Head Chef jobs: Here's how Line Cooks is used in Head Chef jobs: Here's how Kitchen Supplies is used in Head Chef jobs: Here's how Special Menus is used in Head Chef jobs: Selected the finest quality ingredients to produce gourmet pizza while simultaneously installing kitchen equipment. 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. * Planned, prepared, and served healthy vegetarian meals. Gain experience working under people who can inspire you and help to develop your talent. ♦ Ensure equipment is maintained in a safe, working condition. Provided banquet and menu planning, food and labor costs. Ensure proper purchasing, receiving and food storage standards in the kitchen. Sometimes a head chef needs a full kitchen staff to help the kitchen run smoothly. Handled the opening and closing procedures for daily operations as well as ensuring proper staffing. Developed and coordinated popular daily specials with personally sourced, local ingredients. Be disciplined and enthusiastic about your work. 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. 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. Sense of taste and smell. We never seem to stop looking, learning and observing. Prepared and managed Milwaukee Baseball League contract for food services. Supervised and trained two kitchen staff members. Ordered kitchen food products and supplies. “Surround yourself with the top people in the industry” We ranked the top skills based on the percentage of Head Chef resumes they appeared on. In some cases, she may need to hire assistants to cover various aspects of the food preparation. Standardized recipes to ensure consistent food preparation results. Planned monthly staff and production schedules, and monitored equipment maintenance and sanitation of kitchen facilities. He/she is highly trained in aspects related to preparation and presentation of food. Cooked balance and nutritious meals for patients in a mental hospital facility. Determined production schedules and staff requirements necessary to ensure timely delivery of services. Cleaned food service area after night operations ended. Coordinated supply ordering, rotating menus, catering and promotional sale items; while maintaining exceptional quality standards. Evaluated and solved procedural problems to ensure safe and efficient operations. Managed the daily operations of the kitchen and the back of the house function With the highest ever rate of new restaurant openings (179!) Received multiple positive reviews for Irish and new American cuisine. Created daily specials to compliment existing menu selections. 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