chef

  • Collaborating with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
  • Analyzing recipes to assign prices to menu items, based on food, labor, and overhead costs.
  • Preparing and cook foods of all types, either on a regular basis or for special guests or functions.
  • Demonstrating new cooking techniques or equipment to staff.
  • Checking the quality of raw or cooked food products to ensure that standards are met.
  • Determining how food should be presented and create decorative food displays.

chef

  • Prepared food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring or breading.
  • Weighed, measured and assembled ingredients for regular menu items.
  • Set up and replenished salad bar.
  • Portioned food for distribution and meal services.
  • Covered, dated and stored leftovers according to established procedures.
  • Washed and cleaned kitchen equipment.
  • Perfect scores on my evaluations based on my work performance and how well I worked with others.

chef/janitor/customer service

  • Open store, make sure everything is set up.
  • Prep food and sauces.
  • Serve customers, make sure they are comfortable and have everything they Need.
  • Empty wastebaskets, empty and transport other trash and waste to disposal areas.
  • Make sure everyone is tipped out.
  • Turn everything off before closing down store.

chef

  • I ran larder and desserts section 
  • made sure all salads where made correctly and to standard of the restaurant and the head chef 
  • received and signed for stock 
  • packed away stock making sure to rotate old from the new 
  • gained a good understanding of desserts 

chef

  • Cook and prepare a variety of food products
  • Execute speedy and effective service
  • Handle problems and complain
  • Ensure the kitchen is clean and tidy at all times
  • Maintain high standard of hygiene

chef

  • Probably Satan
  • Can shapeshift into demon baby
  • Ran the kitchen
  • Maintained a clean and tidy kitchen

chef

  • Assisting in the basic preparation of foods under the supervision of the Head Chef
  • Deciding on the quantities of food to be cooked and size of portions to be served.
  • Creating dishes for clients with special dietary or cultural needs.
  • Making sure that kitchen staff always wear appropriate clothing and head wear in accordance in the relvant guidelines.
  • Negiotiating with sales representative on the price of orders and supplies.
  • Maintaining the correct level of fresh, frozen and dried foods in the store room
  • Meticulous worker, attentive to quality and detail

chef

  • Make certain food is prepared and served to the customers in right quantity, of right quality and within the prescribed time limit.
  • Ensure high standards of cleanliness and hygiene in the kitchen area and sanitation throughout the entire restaurant.
  • Assisted the chef in preparing food.
  • Anticipated heavy business times and organized procedures to handle the workload.

chef

  • Running of Kitchen on a daily basis, Looking after and training apprentices and kitchen hands.
  • Order of stock and maintaining a low food wastage operation.
  • Maintaining a clean and functioning kitchen at all times.
  • Customer service and face to face dealing with Reps from various companies. 
  • Cost control
  • weekly rostering

chef

  • Developed recipes and menus by applying an understanding of market demand and culinary trends,
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • Prepared meals from scratch using authentic, popular recipes that brought patrons into the restaurant again and again.
  • pans chef

chef/host

  • Greet guests, and assign them to a table
  • Fill water glasses
  • Ensure exceptional experience
  • Prepare Meals to Ownership standards
  • Prep for meals the following day
  • Prepare desserts

chef/ kitchen in-charge

  • Handle Kitchen and kitchen staff
  • Contact suppliers and manage stock
  • Comfortable adjusting food to taste diet etc. 
  • Certified and licensed in the handling of food

chef

  • Substantial background in working with tandoor and preparing delicious curries 
  • Specialties include traditional tiffins tandoori chicken dal makhani kehabs Indo-Chinese Manchurian and ladoos 
  • Experience with various Indian food recipes plating styles ambience and presentation 
  • Familiar with Indian culinary cooking methods products and techniques 
  • Strong background in sustained and Indian influenced practices utilized in the culture and cuisine 
  • Organized planner of menu development focused on Indian food items 
  • Knowledge of Indian spices and cooking tools 

chef

  • All food-related activities, including the presentation and serving of food.
  • Peel, wash, trim, and cook vegetables and meats, and bake breads and pastries.
  • Prepared and cooked food for snack bar and restaurant 
  • Cleaned and maintained the kitchen 

chef

  • Primarily responsible for the makis.
  • Good grasp of basics and more of some techniques over a short period of time.
  • Ensured all items required were prepped and ready for usage.
  • Assisted kitchen staffs with other items.
  • Puntual

chef

  • High volume production
  • Recipe creation and execution
  • Kitchen and appliance maintenance
  • Advanced knife skills
  • Basic butchering techniques
  • Supply management
  • Food safety certification

chef

  • Hot Kitchen
  • Doing the requisition
  • Inspecting and receiving of the goods
  • Kitchen rota
  • Production of ravioli, lasagna
  • Supervision of the kitchen

chef

  • Breakfast shift
  • Dinner shift
  • Cleaning and stocktake
  • Continually taking classes to further my culinary and art education

chef/manager

  • Responsible for high volume day to day operations, scheduling and staff selection, weekly menu alterations and payroll
  • Oversee daily budget goals and reduce labor and food costs
  • Worked alongside managing partner in creation of staple menu items, marketing strategies and high profile promotional events
  • Provided excellent customer service and addressed problems quickly and efficiently
  • Enforced all state and company policies and procedures for sanitation and food quality

chef

  • Worked directly for CEO George Fisher as his personal Chef. Both privately and professionally.
  • doing dishes, prep and running meals
  • Support local farmers markets and local business communities (by using their products in addition to mine) 
  • Use holistic approach to food  with herbs and organic garden creations ( i.e honey.ginger health tonics, home-made herbal infused coffee syrups, make cold brew from scratch etc.)

chef, food stylist/photogrpher

  • Manage accounts and clients, working within budget and schedules
  • Organize financial closeouts on end of every job, bring my clients costs down by 20% each time
  • Work productively and efficiently in high stress industries (entertainment, music, non-profit, and private)
  • Organized and delivered vegetarian,vegan, paleo, GF, organic and keto friendly menus to clients and productions for 20 plus years ( 1000’s commercials/concerts/events and 6 television shows) 
  • Created GF and Vegan baked goods for work/private clients
  • Plan and execute a variety of organic menus from 2 to 200 people
  • Introduced the ‘entertainment’ craft service/catering industry to eco-responsible products and usage

chef (cold kitchen)

  • Preparation of vegetable at given times and pre-arrangement of the entire food item as per order.
  • Assisting chefs in each work and helping others in rush hour.
  • Handling buffet area in-door and out-door and checking food from time to time
  • Preparing food items as per guest request. 

chef

  • Identify case issues on staff habits and retraining
  • Advise staff  in the form of teamwork and growth and progressing being independant within the field
  • Weigh, set and set logistics for next business day.
  • Skilfully presenting my speciality in INDIAN HOT FOOD SNACKS , INDIAN BIRYANI AND INDIAN DESERTS

chef

  •  Being attentive to detail and resilient when mistakes are made. 
  • Learning to manage my time effectively when preparing food. 
  • Following store guidelines and standards (OHS). 
  • Prepare, season and cook food according to recipes or personal judgment and experience. Portion, arrange, and garnish food, and serve food to waiters or patrons at locally owned and operated farm-to-table restaurant..

chef

  • Manage relationships with distributors and resolve issues with vendors promptly
  • Follow the budget established by the restaurant manager
  • Maintain the schedule for kitchen staff
  • Cooks guests’ orders according to their preferences
  • Selects choice ingredients that will give dishes the best flavour
  • Works quickly and accurately during busy periods, such as weekends and evenings
  • Gardmanger salad and fruit display presentation 

chef

  • Prepared and cooked meals to order.
  • Delivered meals to customers to achieve more sales.
  • Designed and advertised weekly menus in order to increase customer base.
  • Regulated profits from the business to maintain stability.

chef/supervisor

  • Responsible for supervising, evaluating, mentoring, and the overall well-being of the employees. 
  • Selected as a team lead and a trainer of new hires. 
  • Continually rated as a top performer, with annual evaluations that exceeded company standards.
  • Maintaining schedule and event calendar.
  • Check the quantity and quality of received products 
  • Prepare and cook foods of all types, either on a regular basis, for special guest or functions.

chef

  • Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
  • Study each recipe and gather all necessary ingredients
  • Cook food in a timely manner
  • Delegate tasks to kitchen staff
  • Inform wait staff about daily specials
  • Ensure appealing plate presentation
  • Supervise Cooks and assist as needed

chef/cashier

  •  Prepared food consistently and in compliance with portioning, cooking and waste control 
  • Served meals in accordance with planned menu, diet plans, and temperature control 
  •  Preparing, seasoning, and cooking a wide range of foods, including hand-cut steaks, salads, entrees, and desserts
  • Estimate product demand and maintain product inventory

chef/customer service

  • Prepare and serve menu items, such as omelettes or crepes.
  • Asegúrese de que los alimentos se almacenen y cocinen a la temperatura correcta regulando la temperatura de los hornos, asadores, parrillas y asadores.
  • Observe y determine los alimentos para determinar si se han cocinado lo suficiente, utilizando métodos como probarlos, olerlos o perforarlos con utensilios.
  • Consulte con el personal de supervisión para programar los menús, teniendo en cuenta los factores como los costos y las necesidades de eventos especiales.