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Chefs and Head Cooks Resume Samples (Text format)

About Me

Chefs and Head Cooks

Result-Oriented Chefs / Head Cooks Possess expertise in directing the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts
Extensive experience of XX years heading the overall responsibility for the kitchen’s daily operations; liaising with the relevant companies for food orders; creating new dishes and menus
Skilled in maintaining/raising the food’s profit margins for employers; monitoring and controlling stock levels; ensuring correct stock rotation procedures are followed
Adept in monitoring the implementation of health and safety procedures in the kitchen; estimating costs and ensuring all purchases come within budget; taking care of the kitchen’s accounts and creating a work roster
Deft in planning and directing food preparation and culinary activities; modifying menus or creating new ones that meet quality standards
Instrumental in estimating food requirements and food/labor costs; supervising kitchen staff’s activities; arranging for equipment purchases and repairs
Excellent record of kitchen management; ability to spot and resolve problems efficiently; capable of delegating multiple tasks; possess excellent communication and leadership skills; keeping up with cooking trends and best practices

EDUCATION

Hotel Management, Bachelor of Education, Completed, 2004-04-01

Vishwakarma University

– Marks null,

Pune, MH

Work Experience

2017-03-01 - Current

Head Chef / Head Cook

Rajabhoj Internationals

Bhiwandi, MH

Determine production schedules and staff requirements necessary to ensure the timely delivery of services.
Estimate amounts and costs of required supplies, such as food and ingredients.
Inspect supplies, equipment, and work areas to ensure conformance to established standards.
Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Order or requisition food and other supplies needed to ensure efficient operation.
Recruit and hire staff, including cooks and other kitchen workers.
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
Arrange for equipment purchases and repairs
Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets
Meet with sales representatives in order to negotiate prices and order supplies
Prepare and cook foods of all types, either on a regular basis or for special guests or functions
Supervise and coordinate activities of cooks and workers engaged in food preparation
Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers
Check the quality of raw and cooked food products to ensure that standards are met
Check the quantity and quality of received products; demonstrate new cooking techniques and equipment to staff
Record production and operational data on specified forms

2012-07-01 - 2016-10-01

Outlet Head Chef / Executive Chef

St. Regis Hotels

Rorkee, UT

Checked the freshness of food and ingredients
Supervised and coordinated activities of cooks and other food preparation workers
Developed recipes and determined how to present the food
Planned menus and ensure uniform serving sizes and quality of meals
Inspected supplies, equipment, and work areas for cleanliness and functionality
Hired, trained, and supervised cooks and other food preparation workers
Ordered and maintained inventory of food and supplies
Monitored sanitation practices and follow kitchen safety standards

Skills

Culinary knowledge
Decision-making
Attention to detail
Communication
Cleanliness and Creativity
Teamwork and Time management

Languages

English
Hindi

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