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Creative Dancedown arrow icon
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computer_profiency_iconCOMPUTER PROFICENCY

  • MS Office – Word, Excel and PowerPoint star3
  • Internet Applications star3
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language_iconLANGUAGES

  • English star1
  • Hindi star1

personal_info_iconPERSONAL INFORMATION

  • Birthday01/10/1981
ARVIND
RAWAT

Chefs and Head Cooks

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profile iconPROFILE • ABOUT ME

  • Extensive experience of XX years inheading the overall responsibility forthe 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 employer; 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 planningand directingfood preparation and culinary activities; modifying menus or create new ones that meet quality standards
  • Instrumental in estimatingfood requirements and food/labor costs; supervisingkitchen staff’s activities; arrangingfor 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

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education_iconEDUCATION

Hotel Management, Bachelor of Arts, Completed
April 2004

ABC College

Hotel Management

Delhi, Delhi

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work_experience_iconWORK EXPERIENCE

XYZ Ltd

Chefs and Head Cooks

Delhi, Delhi

March 2006
- August 2018

Key Result Areas:

  • Determine production schedules and staff requirements necessary to ensure 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

Key Highlights:

  • Any existing systems/ processes streamlined???? Results obtained????Major assignments handled????
  • Any unique initiative taken to improve customer satisfaction level???? Any major accounts/clients handled???
  • Awards/appreciation letters received???? Other relevant achievements????

ABC Ltd.

Chefs and Head Cooks

Rorkee, Uttarakhand

July 2018
- October 2019

Key Result Areas:

  • Checked freshness of food and ingredients
  • Supervised and coordinated activities of cooks and other food preparation workers
  • Developedrecipes 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

Key Highlights:

  • Any existing systems/ processes streamlined???? Results obtained????Major assignments handled????
  • Any unique initiative taken to improve customer satisfaction level???? Any major accounts/clients handled???
  • Awards/appreciation letters received???? Other relevant achievements????
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