Typical Responsibilities of a Head Sushi Chef. Created menu and recipes with seasonal, local and fresh concept. Cooked banquet style meals for upwards of 80 clients that included vegan and gluten free options. Performed menu planning, cost control, food ordering and inventory. Approved all inspections.Cooked for in house guest along with catering private parties. Created new menu and daily specials using seasonal ingredients and drawing on over 100 beers to utilize in creating new recipes. Planned special menus for in-house special events and sushi classes. Created menus, managed food preparation and assisted event coordination. Created and executed menu changes, daily specials, in house parties, catered events, and large scale block party. Organized kitchen equipment, and staff responsibilities. Managed the daily operations of the kitchen and the back of the house function Apart from that, they are also … See the complete profile on LinkedIn and discover Preparation is’ connections and jobs at similar companies. Maintained quality food preparation and presentation. Participated in sous chef training and development. As much as you may crave those 15 minutes of fame, it is highly unlikely that you’ll ever become a famous TV star in this industry. We ranked the top skills based on the percentage of Head Chef resumes they appeared on. We are currently recruiting for a Head Chef in a City Centre Branded restaurant. Conducted comprehensive staff training that emphasized quality cooking techniques and presentation, sanitation and teamwork. aspect; from food preparation to delivery, your focus should be on your operation and food at all times. Interviewed and hired 2 staff members with restaurant owner. Implemented cost effective menu planning and food purchasing. Approving and “polishing” dishes before they reach the customer. Delivered items to small caf 's, restaurants, and private parties. Implemented standard operating procedures for the deli, commissary and catering departments to maximize efficiency and minimize waste. Successful people keep moving, keep trying and in turn keep learning. Cooked /prepared high-quality, nutritious meals with excellent food presentation according to recipes and/or menu. Prepared special menus for special Buddhist retreats, including Llamas from around the world with vast dietary restrictions. Averaged 7000 high quality nutritious meals monthly. high quality, buffet style lunch and dinner for bifty. Created new recipes and updated existing menu to reflect current trends. Conducted off-site cooking demonstrations to educate the community on the restaurant's cuisine. Interviewed, hired, trained and managed staff; ensured labor and food cost controls as well as safety/sanitation compliance. However,... Sign up and receive exclusive emails and deals from us. Head Chef part of the HQ Theatres Group 3. Developed and maintained all procedures and standards for exemplary health and sanitation records, and effective inventory management and ordering. Ordered all food for the restaurants daily operations. Proved high quality of supervision for health and safety issues with banquet and restaurant services. Estimated and maintained budgeted food cost on $7 million in food sales, labor costs, and all equipment purchases. Things to know before becoming a personal chef, Out of work chef? Instill a love of cooking in every corner of the kitchen. In some cases, she may need to hire assistants to cover various aspects of the food preparation. That’s the reason I still love being a chef after 20 years. Head chefs also ensure any specific customer requests for food preparation (i.e. Ordered and maintained kitchen equipment. Directed food service production for up to 50 program participants and staff. Followed all ServSafe preparation and sanitation protocol. Executed portion, quality, and cost control. Created menu which blended new American with traditional Irish cuisine. Worked as Sous Chef and promoted to Head Chef in less than 6 mo. Included menu development and preparation, food cost control, health and safety and training/management of kitchen team. Supervised the production of all food products, including Ala Carte & Catering. Turned around a mismanaged restaurant and created a thriving business, serving quality food and a pleasant dining atmosphere. Chefs are responsible for directing the cooking staff and for making numerous decisions related to everything from food production to administrative issues. “The industry will change many times through your career” Managed a diverse crew of 12-15 people.Developed and implemented prep lists for high volume cooking. Try to look at the best kitchen in your neighbourhood first, and progressively aim to work for great chefs along with outstanding restaurants and hotels. Presided over day-to-day operations, directing 30 FOH and BOH employees including providing training and evaluating performance. You know you’re ready to run the kitchen when someone is looking for you and your talent. Chefs and head cooks often work long shifts and sometimes spend entire evenings on their feet, overseeing the preparation and serving of meals. Practiced good portion control to minimize food wastage. Developed, created a cost for, and implemented new menu items as well as food specials. With the highest ever rate of new restaurant openings (179!) Coordinated menus and ordered food and kitchen supplies. Maintained kitchen efficiency while producing consistent, high quality food. Managed daily operationsof diningroom and banquet service in 2 dining areas. Planned monthly staff and production schedules, and monitored equipment maintenance and sanitation of kitchen facilities. Promoted to head chef, after an introductory 7 month span with the company as Head Sous Chef. Prepared hotline for both lunch and dinner service. functions. Served exciting and contemporary global cuisines. Managed dining room,, menu planning, training, and hiring of new employees. Scheduled and received food and beverage deliveries, checked delivery contents to verify product quality and quantity. Advantages & Disadvantages of an Executive Chef. Working as a Head Chef. Maintained, scheduled service and upkeep for all kitchen equipment. Started as sous chef and became head chef when current one quit. Performed menu planning, prep work, and cooking as needed to meet demand. Directed all kitchen operations including food preparation and inventory maintenance. Assisted chef in preparing nutritious meals to young children while maintaining a safe and healthy environment in the kitchen. Managed cooking staff, prepared food, and ordered food products. A head chef should be passionate about food and have a broad knowledge of different … Designed and implemented seasonal, vegan, gluten free and raw menus which increased sales and reputation. Responsible for training, weekly schedule and sanitation practices. Specialized in the baking and preparation of gluten free and Paleo foods in Perth's central business district. Started as Line Cook/Sous Chef was promoted to Head Chef. Each can be put together in somewhere between 4-10 minutes. Managed 3 cooks and 4 kitchen staff in preparation of entrees, specialty dishes, and desserts in high volume restaurant. Directed and managed food preparation daily. in the capital recently recorded in the 25th edition of Harden’s London Restaurants, there are lots of opportunities for aspiring chefs. Monitored quality, consistency, preparation, and presentation of food; conduct daily audits, and sample menu items accordingly. Supervised other staff members. Led activities to ensure high levels of productivity by efficiently opening and closing kitchen, expediting food and maintaining sanitation standards. Most chef jobs don’t pay well until one has become a tenured or head chef. Developed and coordinated popular daily specials with personally sourced, local ingredients. budgeting, catering and food production. You can make the patties ahead; come dinnertime, just throw them on the grill. It takes a variety of both hard and soft skills to be a great chef who can effectively command a kitchen. The main role of a head chef depends on the size of the establishment that he or she is managing. Becoming a head chef doesn’t happen overnight and you cannot rush it. Let's find out what skills a Head Chef actually needs in order to be successful in the workplace. Head Chef responsibilities include: Controlling and directing the food preparation process and any other relative activities. Accommodated guests with special dietary needs (allergies, religious restrictions, vegan/pescetarian, etc.). Created new menu items and daily specials; cut steaks to order. managed menu planning for restaurant open 7 days per week; managed kitchen staff. Contributed to the integration of a POS system, programming, and staff training. Maintained highest standards of bakery product quality. Standards of safety, organization, product quality and personnel performance. Managed both front and back of the house staff for lunch and dinner service. Ensured wastage is minimized by careful supervision of food preparation methods. It’s vital to keep creating new flavours and dishes while staying true to the character and identity of your cuisine of choice. Demonstrated continuous commitment to reducing food and labor costs. Created custom menus for each individual client as well as maintaining a standardized recipe book of base menu items. Participated in food preparation and production. Managed kitchen personnel including fry cooks, prep cook, platers, and dishwashers. Menu planning Attended business meetings and collaborated with other personnel for menu planning, and serving arrangements. Ensured cleanliness and sanitation of all kitchen equipment. Worked in hot and cold production areas to prepare menu items for patient services and retail area. But what does it really take to make it to head chef? 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. Managed daily operations, managed stage, created menus, Since one of the duties of becoming a head chef is learning how to manage a tight ship in the kitchen environment, you will need to master these skills yourself first. Cooked balance and nutritious meals for patients in a mental hospital facility. Ensured quality customer service and excellence in food preparation. Utilized training and creativity for daily specials, especially pastas, fish, and soups. Managed cost control issues by using local vendors. 22. 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. Sometimes a head chef needs a full kitchen staff to help the kitchen run smoothly. Planned/directed food preparation and culinary activities. Opened and ran the kitchen operations of a high volume, from scratch restaurant. 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. Monitored safety and sanitation practices to ensure state and federal compliance. Designed daily specials menus and was on the forefront of recipe development. “Give yourself time” Managed all business operations The kitchen is a like a military field, so you need to be disciplined and highly organised in every You have to work extremely hard if you want to be a successful chef, and unlike cooking shows, things can get intense and no scenes will be cut. Coordinated large parties and banquets for up to 300; ordered all food products and supplies. Ordered kitchen food products and supplies. Managed inventory, stocking and general cleaning of all kitchen equipment and work areas. Prepared many menu items table side, such as Caesar salads, bananas flambe, and Chateaubriand for two. Managed kitchen operations and developed all menu items. Liaised with other departments to ensure that all food service needs were met. Sense of taste and smell. “Be patient” Oversaw and supervised all the kitchen staff. Documenting Inventory. ♦ Maintain Midcoast Council ‘Scores on Doors’ results at a minimum of ‘Good’ or four (4) stars Complied with food handling and safety standards as stated by City and State health department. Prepared and served a variety of Asian cuisine to customers. Created and explored new cuisines, developed recipes and menus. Adept at managing all food-related personnel and activity in the hospitality field in the best ways to cook design and present foodstuff. Maintained lowest food and labor costs throughout the company, managed inventory. Worked directly with owner to develop an upscale pub style American cuisine menu for his new establishment indicative to area. Added new American/little plates cuisine at intimate North Jersey restaurant. Managed this high volume kitchen during the day shift. Stay true to what you believe, but never undermine your guests’ expectations because your standard for yourself should be higher than that. Make people remember you for everything that you do well and continuously push the boundaries to make your dishes better. Keep your head down, ensure your section and mise-en-place is always ready and be consistent. Worked directly with vendors on product cost analysis and product quality. Managed sushi bar for high volume restaurant. Worked diligently preparing and making all cuisines the day before and the day of. Provided prompt and courteous customer service in a fast paced, high volume atmosphere “Success is connected to action” If you produce results beyond expectations, promotions and titles will follow. Monitored all commodity and preparation procedures and evaluated final product ensuring standardized and consistent product quality. Approved dishes for clients with special dietary and cultural needs. Also, use your creativity and love of food to create delicious dishes. Procured high quality products within allowable budget. Created soul food menus Assigned work to all kitchen personnel and supervised their kitchen activities. In some cases, she may need to hire assistants to cover various aspects of the food preparation. Led a team of talented line cooks through nightly dinner services, brunch services, and on/off site catering events. Talented and experienced head chef trained and studied in preparing and supervising the preparation of foods of all types. Sometimes a head chef needs a full kitchen staff to help the kitchen run smoothly. To participate in the identification of training needs of all staff within line of responsibility on both an individual and group basis, including work methods, safety at work, health, hygiene and quality. efficiency of restaurant operations. Maintained a clean and safe working environment for all fellow staff members. 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