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Chef/Owner skills for your resume and career
15 chef/owner skills for your resume and career
2. Kitchen Equipment
Kitchen Equipment refers to all those essential items which are crucial for the task of cooking.
- Maintained kitchen equipment and followed health, safety and sanitation procedures.
- Managed acquisition of commercial kitchen equipment while meeting budgetary demands.
3. Cuisine
Cuisine refers to a certain style, method, or manner of preparing food peculiar to a particular country, region, or establishment. It is often characterized by distinctive techniques, ingredients, and dishes that are usually associated with a specific geographic region or culture. Examples include New Mexico Chile in New Mexican cuisine and Japanese rice in Japanese cuisine.
- Directed every operational aspect of a highly successful establishment specializing in traditional Italian cuisine.
- Sole owner of a local established storefront restaurant serving authentic southern Sicilian cuisine.
4. Payroll
Payroll is the sum of all the compensation that an organization has to pay to employees at a specified time. Payroll is managed by the finance or HR department while small business owners may handle it themselves. Payroll isn't fixed as it varies every month due to sick leaves, overtime, etc.
- Calculated payroll and accounting cycle inputs Repaired and maintained facility and equipment.
- Calculated payroll hours worked and delivered to outsourced company.
5. Food Preparation
- Develop culinary business to provide food services to the off-campus college and business communities of West Philadelphia utilizing centralized food preparations.
- Supervised, coordinated activities of cooks and workers engaged in food preparation, including sanitation practices.
6. Fine Dining
- Perform all functions necessary, front and back of house, Administrative and Personnel to operate a full-service fine dining restaurant.
- Developed the marketing financial plan, prepared menu, trained other chefs and waitstaff on micros, fine dining etiquette.
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- Offer full event planning and delectable catering for special events.
- Complete off premises event planning and catering company.
8. Bistro
- Operated a full service bistro and some off premise catering including wine parings as well as wine dinners.
- Offered personal and corporate catered events as additional business aspect of the bistro.
9. Dinner Parties
- Owned and operated a successful catering business with functions ranging from intimate dinner parties to black tie gala events.
- Created events tailored to each client's unique wishes, from 250-guest weddings to intimate dinner parties.
10. Food Service
The food service industry is a vast industry comprising of restaurants, caterers, cafeterias operating in institutions and any other business offering a meal not prepared at home. Foodservice operators require necessary utensils for preparing food for the consumers, foodservice distributors are the people who take care of this need for them.
- Conducted product demonstrations and provided recipe development services for both food service and retail customers.
- Prepare food and maintain communication with kitchen staff to guarantee special request and the timing of food service is met.
12. Cost Control
Cost control is a process in which actual costs are recorded and incorporated into a format that allows comparison with project budgets to regulate and control operating costs within an organization. The goal of cost control is to manage project delivery within the approved budget and reduce expenses to increase profits.
- Maintained relationships with food distributor representatives, analyzing food cost control and experimenting with their new products and suggestions.
- Devised accounting system containing information pertaining to furnishings, equipment, cost control, sales projections, and average checks.
13. Food Safety
- Initiated a comprehensive food safety and sanitation program which resulted in achieving 90 + health department scores.
- Focus on customer service, food safety and quality, punctuality of deliveries and commitments.
14. Inventory Control
- Trained staff, oversaw purchasing, maintained inventory controls, prepared food, menu design, and ensured customer satisfaction.
- Manage different areas of restaurant operations such as customer relations, vendors' relations and inventory control.
15. Labor Costs
Labor cost is the total of all financial expenses incurred during the production of a product or in the services rendered by a company. This includes wages paid to workers directly, benefits, health care, meals, training, and payroll taxes involved in the process. It also include indirect expenses on labor which is why it's divided into direct and indirect wages.
- Achieve budgeted food and labor costs effectively while consistently producing exceptional culinary products.
- Managed labor cost, correctly calculated inventory and ordered appropriate supplies.
12 Chef/Owner Resume Examples
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Skills • CAF • Product Development • Dishes • Menu Planning • Portion Control • Cuisine • Customer Relations • Food Preparation • High Quality • Restaurant Operations  Employment History Chef/Owner 2017 - Present AramarkBoston, MA • Maintain a high level of quality food preparation. • Assisted Chefs and Food Service Directors in controlling labor, food and direct costs. Pantry Chef 2016 - 2017 Darden RestaurantsPhiladelphia, PA • Assisted culinary specialists and chefs in food preparation. • Maintain inventory through ordering Participate in daily production of menu items Establish proper storage procedures for food handling • Monitored food preparations and maintained compliance with Health Department and Radisson regulatory standards and requirements. Prep Chef 2015 - 2016 AramarkPhiladelphia, PA • Manage a staff of 35-40 food service and catering employees. • Complied with all site safety standards for the use of food preparation equipment sufficient to ensure personnel safety and equipment reliability. • Restocked storage areas and recorded daily inventory. • center Sous Chef / Sheraton @ Bradly International Airport Sous Chef Wintonbury CC, Bloomfield, Ct • Handled in-house food service for Great River Energy building, working as lead chef.  Education Associate's Degree Culinary Arts 2013 - 2015 Culinary Institute of AmericaHyde Park, NY |
Thomas Gibson Chef/Owner Skills Kitchen EquipmentLabor CostsHigh VolumeSanitation GuidelinesPositive AttitudeBistroStorage AreasQuality StandardsRole ModelCost Control Employment History Chef/Owner 2015 - Present UNIV OF RICHMOND Richmond, VA • Coordinate with Executive Chef to plan special menu items. • Trained and otherwise instructed cooks and workers in proper food preparation procedures. • Maintain clean and sanitary work areas, equipment, utensils, dishes, and silverware. • Prepared Hot and Cold Foods acordding to recipes and special diets Managed Evening Staff Prepared all foods for special events • Maintained smooth and timely food preparation, quality, appearance and cleanliness of production areas. Chef/Catering 2014 - 2015 Holiday Inn Express Richmond, VA • Deliver food service orders to guest rooms. • Implemented criteria for effective cost controls on food and waste disposal. • Used knowledge and experience to create new menu items or specialty items that were beyond typical meal. • Assisted with all the hot food preparations for banquets and receptions. • Obtained culinary experience in multiple cuisine styles, during all shifts and stations • Create and execute banquet functions built from scratch on a daily basis. Cook/Trainer (Part-Time) 2012 - 2014 Sodexo Operations Philadelphia, PA • Train crew members * Cashier * Food Prep • Prepare meals Greet customers, answer phones, and perform data entry. • Started as a prep dishwasher assisting crew with anything needed. • Collaborated with food service personnel in order to plan menus, serving arrangements, and related details. Education Bachelor's Degree Culinary Arts 2011 - 2014 The Restaurant School at Walnut Hill College Philadelphia, PA |
Judith Tucker Chef/Owner Experience Chef/Owner 2020 - Present Burger KingNew York, NY • Determine placement of kitchen equipment to maximize productivity. • Assist Executive Chef in ordering, menu planning, and organization of the kitchen. • Prepared dishes for wedding and other events on and off campus. Chef De Cuisine 2017 - 2020 Hilton Worldwide HoldingsNew York, NY • Prepare menu items for lunch and dinner. • Attended Culinary Arts Achieved Sous Chef • Create and prepare daily specials. • Managed labor costs and schedules; participated in employee training and maintained kitchen safety and safe food handling practices. • Helped build really good teams and developed cooks into supervisors, sous chefs and executive chefs. Dinner Cook 2010 - 2013 McDonald'sNew York, NY • Worked with a team of line cooks in a fast-paced environment while maintaining sanitation standards in designated work area • Handle all food services, washed dishes, maintained a sanitary station, handled shipment, unload shipment. • Assembled all food products according to the flow chart and time allowance by the company. • Established and maintained effective communication system. Skills Banquet Functions Labor Costs Menu Planning Restaurant Operations High Quality Food Service Customer Service Wedding Cakes Kitchen Equipment Haccp Education Doctoral Degree Culinary Arts 2014 - 2017 The Art Institute of PhiladelphiaPhiladelphia, PA Master's Degree Philosophy 2013 - 2014 New York UniversityNew York, NY Bachelor's Degree Philosophy 2007 - 2010 Rutgers, The State University of New JerseyNew Brunswick, NJ |
Brenda Rogers Chef/Owner  Employment History Chef/Owner 2014 - Present IBMHyde Park, NY • Follow intense Marriott standard in food sanitation- HACCP. • Served food or beverages to patrons, and prepared or served specialty dishes at tables as required. • Design de perfect menus, food preparation, food service, cleanup sales and marketing. • Presided over day-to-day operations, directing 30 FOH and BOH employees including providing training and evaluating performance. Kitchen Chef 2013 - 2014 Hudson Valley Resort & SpaHyde Park, NY • Completed food preparation lists for four different Curry Village eateries. • Restocked storage areas and recorded daily inventory. • Delivered room service to Guests Properly washed, stored, dishes and utensils after each use • Confront, Mediate and Terminate Inmate Workers in the Food Service Department and Write Report. • Lunch and dinner time salad chef Food preparation, stocking line ingredients Cleaning, opening and closing procedures Chef De Partie 2012 - 2013 Sodexo OperationsHyde Park, NY • Inventory, Stock, ordering, manage special events, Special menu planning. • Implement and train HACCP, controls. • Created menus seasonally for the restaurant, as well as for exclusive wine dinners, and off-site events from 50-500 people. • Ensured that all food served is arranged properly and meet client/quality standards, uniformity, and accurateness.  Education Associate's Degree Culinary Arts 2010 - 2012 Culinary Institute of AmericaHyde Park, NY Contact Information Skills Food Preparation Staff Training Banquet Functions Food Service Sanitation Standards Garde Manger Daily Specials Storage Areas Cuisine Special Events |
Skills Fifo Food Products Payroll Retail Sales Meal Prep Kitchen Workers Product Development Menu Planning Dinner Service Food Preparation Employment History Chef/Owner 2011 - Present Sodexo OperationsWashington, DC • Founded kitchen facility, providing a caf for 300 plus, and on-site catering for up to 1000 meeting/event attendees. • Coordinate the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. • Handled all aspects of food service management including food costing, pricing, inventory management, and vendor relationship management. Private Chef 2010 - 2011 Sodexo OperationsHyde Park, NY • Organized daily food service operations, and supervised culinary professionals on menu planning and preparation of creative international cuisines. • Collaborated with the sous chef to accomplish all tasks for the day, whether it was food service or food storage • Directed food and beverages for each facility, provided menu planning and promotional ideas and established new catering menus and procedures. • Maintain a standard food Quality, Quantity & Presentation Maintain a strict Adherence to HACCP regulations Kitchen Chef 2006 - 2010 Sodexo OperationsHyde Park, NY • Plan, organized, cook, and supervised special functions and catering. • Supervised all morning food preparations and line stations during breakfast, lunch and dinner service. • Trained American employees in all areas of French cuisine, i.e. • Prepare menu items for lunch and dinner. • Assist Executive Chef & Catering Director in catered events with menu planning, production & ordering. Education Associate's Degree Culinary Arts 2004 - 2006 Culinary Institute of AmericaHyde Park, NY |
Alice Henry Chef/Owner Experience: Chef/Owner Aramark Denver, CO 2015 - Present • Manage day-to-day kitchen operations and culinary team. • Assisted with the menu planning for special events on campus. • Created catering special events menu, pricing, and generated recipes to ensure consistent quality. • Controlled and procured inventory ensuring that items were available to meet all food service requirements. • Control food and labor cost with weekly reports, design weekly menus, catering menus and special events. • Maintain a high level of quality food preparation. Pastry Chef Red Robin Seattle, WA 2014 - 2015 • Maintained fast, accurate service, positive guest relations, while ensuring products are consistent with quality standards. • Trained cooks with regard to production and plating of all pastry menu items. • Prepared food, made pizzas, and washed dishes. Culinary Internship Red Robin Seattle, WA 2009 - 2010 • Line cook Opening and closing Plating food Communication Fast paced • Fast paced salad prep and fry cook * Adhered to corporate standards * Open kitchen; upheld professional demeanor and sanitation standards • Execute customer food orders in a timely fashion • Cook food in timely fashion. • Produced high quality pizzas and pastas in a swift and carful manner Executed company recipes flawlessly • Created impressive nightly entrees, assisted Sous Chef with banquets. Skills • Line Cooks • Dinner Service • Wedding Cakes • Dishes • Daily Specials • Kitchen Assistants • Mix Ingredients • Food Preparation • CAF • Menu Planning Education: Doctoral Degree University of Washington Seattle, WA 2011 - 2014 • Major: Culinary Arts Master's Degree University of Washington Seattle, WA 2010 - 2011 • Major: Communication Bachelor's Degree University of Washington Seattle, WA 2006 - 2009 • Major: Communication |
Diane Wagner Chef/Owner Experience: 2014 - Present Chef/Owner / Johnson & Wales University / Providence, RI • Oversee menu planing, food preparation, and cooking for all banqueting and special events. • Created daily menu items for college cafe worked line during service followed HAACP guidelines for safety and sanitation Worked vegan station • Wash dishes & make orders throughout the shift. • Implemented new menu items and introduced International Theme Nights, Seasonal and Holiday Menus. 2010 - 2014 Kitchen Chef / Pawtucket Country Club / Providence, RI • Follow Pizza Hut food preparation procedures. • Conducted ordering of products, and sourced vendors with high quality products and consistent pricing that matched menu items. • Trained and managed culinary team of 15+ chefs and prep cooks. • Washed dishes, cleared tables, mopped and dried floors, tended to the bathrooms, removed trash, etc. 2008 - 2010 Saucier (Part-Time) / NEW ENGLAND GROUP IND DISTRIBUTORS / Providence, RI • Help develop the junior chefs. • Prepare all dinner and breakfast items according to Starwood standard by using recipes, etc. • Bake, Customer Service, Food Preparation, Cash Register, Wash Dishes, Clean-up. • Collaborated in menu planning, food preparation, coordinating and hiring staff, site set-up, execution and clean-up. • Sanitized and maintained cooking utensils, kitchen equipment and apparatus. Skills: Kitchen Assistants, Line Cooks, High Quality, Sanitation Standards, Quality Standards, Guest Rooms, Labor Costs, Sauces, Chefs, Dishes Education: 2007 - 2010 Bachelor's Degree Culinary Arts / Johnson & Wales University / Providence, RI |
Work Experience Chef/Owner, Patina Stores - Richmond, VA 2011 - Present Managed the BOH and maintained food cost budget to 28% and labor to 15%. Created recipes for menu items and daily specials. Managed a staff of 8 Chef instructors and 10 kitchen assistants. Prepared all soups, sauces, and bases from scratch for completion of dishes made to order. Re-organized daily operations, ordering, recipes and systems to create an effective and efficient food service operation. Selected and developed recipes, applying personal knowledge and experience in food preparation Head Chef, Kroger - Richmond, VA 2009 - 2011 prepared and served high quality foods to include grilled and baked meats and salads Deli. Cleaned food preparation areas and work surfaces on an hourly basis in adherence to industry standards Assisted senior senior chefs in cooking, menu planning, and inventory control. Private Chef, Cafe Services - Providence, RI 2002 - 2009 Manage 15 kitchen and service staff as well as scheduling, menu planning, and procurement recommendations. Maintain inventory through ordering Participate in daily production of menu items Establish proper storage procedures for food handling Train staff on food preparation, safety precautions, and creation of daily specials. Managed employees and kitchen Developed with management better procedures and menu items for restaurant Worked in a fast pace environment Trained in various aspects of food service under the leadership of a pastry instructor at Modesto Junior College. Skills Education Associate's Degree Culinary Arts 1993 - 1995 Johnson & Wales University - Providence, RI |
Experience Chef/Owner, JOHNSON WALES INN, Providence, RI 2019 - Present • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas. • Trained and developed Sous Chef, A.M. Lead and P.M. Lead positions in the kitchen operations. • Assist members and guests with banquet menu planning. • Managed menu development, daily operations, ordering, staffing and inventory for a new luxury seafood concept. Private Chef, Holiday Inn Express, Providence, RI 2014 - 2019 • Deliver food service orders to guest rooms. • Aided the Executive Chef and Sous Chefs in the ordering, receiving, and storage of all kitchen commodities. • Developed and implemented new menus, food services, and policies / procedures for newly established restaurant, McKennas. • Created special menus for the VIP's and managed banquet planning as well as other events. Pizza Cook, McDonald's, Chicago, IL 2006 - 2010 • Stock and unload coolers.Resolved customers complaint regarding food service. • Reason for Leaving: Continuing EducationCooked Menu ItemsWas Responsible for Clean Workspace and Kitchen HygieneMade Sandwiches and Salads • Wash dishes, clean restaurant, open and close store, train new employees. Skills • Business Development • Menu Planning • Communication • Storage Areas • Menu Items • Sanitation Standards • Dishes • Large Quantities • Payroll • Staff Members Education 2011 - 2014 Doctoral Degree Culinary Arts, Johnson & Wales University Providence, RI 2010 - 2011 Master's Degree Accounting, Pennsylvania State University Main, PA 2003 - 2006 Bachelor's Degree Finance, University of Iowa Iowa City, IA |
Alan Wallace Chef/Owner Employment History: Sodexo Operations - Philadelphia, PA 2018 - Present Chef/Owner • Supervised and trained food service workers on food safety and preparation. • Provided direct assistance in the maintaining of a (high season) below 30-35% food cost and consistent labor costs. • Keep the departments food preparation, service and storage areas clean. • Plan menus and shop for weekly meals for local families. The Old Inn On The Green - Hyde Park, NY 2013 - 2018 Banquet Chef • Supervised and coordinated activities of employees engaged in preparation of desserts, pastries, confections, and ice cream. • Create, design and implement menu featuring chef driven regional southern cuisine. • Restocked storage areas and recorded daily inventory. • Oversee daily operations of all outlets. Sonic - Phoenix, AZ 2007 - 2009 Pastry Cook • Maintained safe and healthy food preparation environment by following standards and procedures; complying with food handling and sanitation regulations. • Maintained food preparation line by keeping order; removing spills and food droppings. • Prepared food to company standards Cleaned and organized work area Skills: Health Code Standards, Dinner Service, Plan Menus, Production Schedules, Menu Planning, Banquet Functions, Wedding Cakes, Food Preparation, Cuisine, Sanitation Practices Education: Culinary Institute of America - Hyde Park, NY 2010 - 2013 Doctoral Degree Culinary Arts Arizona State University - Phoenix, AZ 2009 - 2010 Master's Degree Philosophy Arizona State University - Phoenix, AZ 2004 - 2007 Bachelor's Degree Psychology |
George Wright Chef/Owner phone(410) 555-0827 addressCharlotte, NC emailgwright@example.com Experience 2015 - Present Chef/Owner Compass Group USA · Charlotte, NC • Supervised a staff of 17 cooks and food service employees. • Nourished 1500 students and 300 faculties daily and managed 15+ food service FTE. • Promoted to position to drive a better culinary experience for a struggling customer food service perception. • Managed the caf dining and all high level catering services at The Boeing Airplane Factory. 2014 - 2015 Chef De Partie Whole Foods Market · New York, NY • Prepared foods for hot bar and Chef's case Assisted Catering Department in preparation for special menu items • Recorded and managed food safety logs to maintain high quality standards. • Prepare food according to company specifications and maintain consistency in food quality standards. • Created new menu items each day, as well as kept the food on the bar hot and fresh. • Controlled food and operating expenses through effective menu planning, cost analysis, and quality assurance. 2013 - 2014 Prep Chef Burger King · Philadelphia, PA • Cooked assorted menu items Maintain cleanliness and order of kitchen • Set up, tear down, and cleaning of work stations, and kitchen equipment. • Prepared dishes to be sold throughout campus Provided support for fundraising functions Set up and clean equipment for the days food preparation • Trained internship students from different culinary institutes on fancy pastries preparation • Assisted in the training and of employees on proper use of food preparation, equipment, and safety procedures. Skills • Clean Kitchen • Dishes • Restaurant Operations • Kitchen Assistants • Menu Planning • Food Service • Food Trucks • Wedding Cakes • Product Development • Mix Ingredients Education 2010 - 2013 Bachelor's Degree Culinary Arts Culinary Institute of America · Hyde Park, NY |
Employment History Chef/Owner 2017 - Present Sodexo Operations · Atlanta, GA • Supported 14 Charter schools K-12 in the daily functions of lunchroom food service. • Supervised Sous Chef along with 20 kitchen staff and 30 kitchen helpers. • foot kitchen for execution of corporate food service program. • Directed kitchen and food service operations at multiple Sites . • Make menus,daily special's prep &cook all dishes plate presentation manage personnel manage food cost labor cost. Head Chef 2011 - 2017 Kroger · Atlanta, GA • Prepare food according to recipes, and create recipes for lunch and dinner food service. • Initiated four course wine dinners Improve food cost to become profitable Cooking Instructor (Part-Time) 2006 - 2007 Artech Information Systems · Boston, MA • have to wash the dishes, sweep and mop the floors. • Wash pots, pans, dishes, utensils and other cooking equipment Bake breads, rolls and other pastries. • Represented command to customers (PACAREA, JIATF, Local Law Enforcement) after work hours. • Work directly with team members to ensure dishes come out in a attractive and timely fashion. Skills Product Development CAF Square Feet Breakfast Lunch Food Preparation Menu Planning Karate Healthy Food Cuisine Customer Relations Education Doctoral Degree Culinary Arts 2008 - 2011 Fordham University · Bronxville, NY Master's Degree Philosophy 2007 - 2008 Fordham University · Bronxville, NY Bachelor's Degree Philosophy 2004 - 2007 Boston University · Boston, MA |
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List of chef/owner skills to add to your resume
The most important skills for a chef/owner resume and required skills for a chef/owner to have include:
- Menu Planning
- Kitchen Equipment
- Cuisine
- Payroll
- Food Preparation
- Fine Dining
- Event Planning
- Bistro
- Dinner Parties
- Food Service
- Menu Development
- Cost Control
- Food Safety
- Inventory Control
- Labor Costs
- Business Plan
- Seat Restaurant
- Private Parties
- Recipe Development
- Caf
- Menu Design
- Gourmet
- Food Production
- Quality Food
- Private Events
- POS
- Corporate Events
- BBQ
- Wine List
- Restaurant Operations
- Customer Relations
- Staff Training
- Food Trucks
- Gluten Free
- Staff Management
- Human Resources
- FOH
- Social Events
- Business Operations
- Kitchen Operations
- Cooking Classes
- Menu Creation
- Inventory Management
- Custom Menus
- Italian Restaurant
- Sanitation Practices
- BOH
- Garnishing
- Caribbean
Updated January 8, 2025
