chef

  • Assist head chef with food prep and production
  • Cook and serve meals to boarders
  • Follow food safety guidelines
  • Maintain kitchen cleanliness 

chef

  • Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in a restaurant.
  • Enquiring with customers regarding allergies, preferences and special requests and preparing food accordingly
  • Inspecting food before it is served to customers
  • Cutting vegetables to be used for salads, soups and dishes

chef, dish washer, customer service

  • Lift shawarma weighing upto 60 lbs.
  • Communicate with customers for the feedback.
  • Recycling food in an appropriate manner
  • Washing and preparing food before it is cooked

chef

  • Operating kitchen machinery
  • Assisting in table cleaning and washing dishes
  • Recording and monitoring the temperature throughout the day
  • Ensuring that prepared dishes are presented aesthetically

chef

  • Taking orders in person and on the phone.
  • Handling payments and operating the till
  • Dealing with customer complaints, compliments and queries
  • Performing stock rotation through the day

chef

  • Assisted chef in the preparation of food (such as dishes, salads and desserts)
  • Preparing breakfast, lunch and dinner for customers
  • Plating and serving all the food in a delicious and professional standard
  • Cleaning the kitchen floor, table surfaces and front restaurant
  • Assisting the Head Chef with menu planning
  • Covering for the Head Chef’s duties and responsibilities in his absence
  • Demonstrating an in-depth knowledge of all menu to customers

chef

  • Preparation of menu items to include all of the cooking methods applied to meats, vegetables and rice and seafood items. 
  • Examining food when being delivered from various suppliers for quality and correct weights. 
  • Supervising the cooking of foods by other cooks to comply with standard recipes. Cooking food for the restaurant and take away meals and adjusting the seasoning 
  •  Portioning of food items prior to and after cooking to comply with pricing policy. 
  • Assembling and presenting food to be served for Buffets and A la Carte service. Preparation of Thai Specialty Seafood dishes including Lobster and Whole fish. 
  • Preparing sauces, purees, garnishes and condiments.

chef, barista

  • Teaching new staff 
  • Making Coffee 
  • Waiting tables Serving customers  
  • Register (taking orders) 
  • Cleaning (Vacuuming, wiping tables) 
  • Kitchen (cooking, cleaning, preperation) 

chef

  • Prepared meals for staff and patients with special needs effectively and efficiently 
  • Making monthly menus, staying within or below food budget 
  • Handling commissary kitchen orders and supplies 
  • Keeping records of kitchen inventory

chef

  • Completed Chef Apprenticeship – Cert III in Kitchen Operations
  • All aspects of food preparation 
  • Cooking using a wide variety of methods
  • Catering at functions

chef

  •  Deciding what dishes to serve and adjusting orders to meet guests’ requests. 
  • Manage Customer Relations. 
  • Train the Kitchen Staff. 
  • Quality Control. 
  • Monitoring Safety standards

chef

  • Ordering of stock and its control
  • Preparation of menu items
  • Service of foods for service
  • Coaching and entertaining in the school environment in a food context.
  • Liaising with co-workers on stock control, internal functions, business processes, hygiene protocols.
  • Training apprentices on our craft

chef

  • Mixing, preparing and baking breads Mini finger, buns, loaf and baguettes.
  • Ensuring all baked goods are packaging well
  • Ensuring each item meets food safety and quality controls.
  • Supervision of all bakery operations from mixing flour to packaging final products and deliver it to distributors drivers.

chef

  • able to use and clean oven
  • able to use and clean flattop
  • able to use and clean grills
  • able to use and clean deep fryer

chef

  • preperation and service of up to 200 guests per sitting
  • menu planning
  • menu costing
  • rosters

chef

  • RESPONSIBLE FOR PREPARING OVER 400+ EMPLOYEE MEALS DAILY.
  • PREPARED FOR 16,000 + MEALS FOR GAME-DAY.
  • LEAD QUADS KITCHEN AN FOUR GAME-DAY STATIONS .
  • IN CHARGE OVER 60 SUBORDINATES.
  • GAME-DAY SERVED ADDITIONAL  10,OOO MEALS DIRECT TO PAYING EVENT PATRONS

chef

  • Serve prepared foods, such as pastas, pizzas and beverages.
  • Assisted in securing grant funding for a catering van.
  • Designed the name and logo for the Cafe.
  • Worked with the halfway house staff on weekly scheduling.

chef/kitchen manager

  • Communicated with restaurant owners daily to budget goals and reduce labor and food costss
  • Lead Chef, oversaw and participated in food preparation and production
  • Ordered, tracked, and organized all inventory
  • Conducted tours and spoke to local high school students about the program

chef/manager job skills coach

  • Cafe Reyes is a non profit  Cuban Cafe that serves a work therapy and job skills training location for men in treatment for substance abuse.
  • I designed and executed an authentic Cuban food and beverage menu.
  • I reported to a board of directors for all aspects of the costs of operating the business.
  • Organized and catered special events.
  • Worked with local university student volunteers.
  • Successfully trained and placed students in jobs in the community. 
  • Worked with other local non profit organizations.

chef

  • Overlooked working of the kitchen
  • Planned and developed recipes and menus.
  • Managed customer relations by interacting with the customers to have honest feedback
  • Also took care of the complaints, collected from the customers, regarding any food preparation or quality.

chef/waitress

  • Providing excellent customer service and making food and serving it.
  • Proper cleaning everynight. 
  • Ordering raw material and preparing. 
  • Following basic safety rules

chef

  • Prepare fresh food every day. 
  • All around employee. 
  • Making sushi
  • Decoration food 

chef, allrounder cashier

  • Follow the budget established by the restaurant manager;
  • Ensure safety and sanitation practices in the kitchen;
  • Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to diners in a timely fashion;
  • Maintain the schedule for kitchen staff;
  • Monitor food and labor costs;

chef

  • Prepare menu items, depending on the type of occasion and cuisine.
  • Cook or prepare customer orders.
  • Clean or sanitize work areas, utensils, or equipment every after use.
  • Cook food or prepare food items, such as viands and desserts, using standard formulas or following directions and procedures of the restaurant.
  • Plan restaurant’s menus.

chef

  • coordinating staff
  • preparing and serving of food
  • maintaining inventories
  • adhering to food safety regulations
  • allocating resources
  • Responsible for checking out customers and making sure that each transaction was accurate
  • Responsible for making sure that cash register balanced each and every day.

chef

  • Manage daily kitchen operations with 6 staff members
  • Referenced in “Top Chefs of 2011”, published on July 2011
  • Developed process that reduced wasted by 40% and improved Supply turnover by 70%
  • Oversee food preparation and production, ensuring food safety procedures are always 100% adhered to

chef, server, host, bus boy, and dishwasher

  • Properly using a deep fryer
  • Grilling different meats at different temperatures
  • Serve customers drinks and food
  • Bus tables at a fast pace

chef

  • Prepared impressive dishes resulting in return customers.
  • Updated staff on menu changes and items.
  • Designed unique menus using seasonal products.
  • Sourced elite food products, creating better dining experience.
  • Worked to maintain a clean and safe cooking environment.

chef/owner

  • Owned and operated a dessert café.  
  • Conducted all aspects of business ownership.  
  • Prepared all food daily for the café.  
  • Provided fast, courteous service in a family friendly atmosphere. Managed employees, including hiring and termination.  
  • Responsible for all bookkeeping, including bank deposits, inventory control, payroll, taxes, etc. 

chef

  • Making preparations before busy times
  • Making different kinds of sauces
  • Making cold beverages alongside dishes and food
  • Fine tuning skills at cooking Persian and Italian food
  • Checking stock for complete set of food and drink suplies