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1

head chef

  • Meet with sales representatives to negotiate prices or order supplies.
  • RESPONSIBLE FOR THE DAY TO DAY RUNNING OF THE KITCHEN.
  • PLANNING , COOKING AND PRESENTING DELICIOUS DISH  TO THE HIGHEST STANDARD .
  • DESIGNING LAYOUT OF BUFFET AND MAKING ATTRACTIVE MENUS APPROPRIATE TO THE HOTEL STYLE AND GUEST PREFERENCES 
2

head chef

  • Ensure all food is prepared as per food preparation requirements
  • Ensure meals are produced on time, and sufficient quantities are available for the various areas
  •  Maintain stock levels of all kitchen supplies
  • Teach new staff skills they require to perform their roles to the required standards
  •  Delegate duties to kitchen staff as per the menu requirements
  • Oversee and monitor the work of kitchen staff to ensure all tasks are done as required
  •  Give staff feedback on their performance to enable staff development
3

head chef

  • Marketing of new products and changes. 
  • Communication between a large team.
  • Following strict guidelines and procedures set from a large head office.
  • Ensure any staffing issues are resolved fairly and quickly
4

head chef

  • Chef 
  • menu planning 
  • ordering stock 
  • staff rostering 
  • overseeing staff and volunteers 
5

head chef

  • Plan and execute menu
  • Process ordering and costing
  • Entertain customer and oversee service
  • Train new staff