Executive Chef Resume Templates: Sample and Free Template [2020]
Use these Executive Chef Resume Sample Bullets to create your Resume and land your dream job. All of these can be accessed for free in our in-product Executive Chef resume templates. Explore them below.
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Conducted weekly walk throughs with the Executive chef to review all menu and daily operations
Conducted a weekly walk-around with the team to ensure all staff were up-beat about the food and drink
Conducted training for staff on all menu and kitchen concepts to ensure proper use of all ingredients and presentation
Conducted and managed a high level of customer relations and sales
Conducted staff training in all food and kitchen safety
Conducted training sessions for staff and managers to improve employee relations
Conducted staff meetings to review and discuss all aspects of the menu
Conducted in-depth training for all staff and management
Provided leadership and oversight of the kitchen, including food and beverage operations
Provided a full service dining room for the entire resort, including all banquet functions
Provided a full line of menu development and presentation for a high volume of guests
Provided customer assistance and answered any question regarding the restaurant's menu items and specials
Provided assistance to the Executive chef in all areas of the restaurant
Provided guidance to the kitchen team on menu planning and cost control
Provided accurate and timely food quality service to customers, staff and guests in a timely manner
Provided exceptional service to all patrons
Provided assistance to the kitchen team in preparing and executing menu items
Provided quality customer experience by assisting guests with menu selection
Provided all aspects of kitchen and food production
Provided oversight of all aspects for the food service operation
Provided guidance and training to all staff in the restaurant
Provided a high-energy and friendly dining environment, while ensuring the highest standards of customer satisfaction
Provided direct supervision of the Chef and staff in all aspects of the restaurant
Provided the highest quality of service to customers, including food quality and presentation
Provided high quality, timely service to customers in a fast-pace environment
Performed extensive research and wrote a comprehensive interview report for the company
Performed culinary duties for a busy restaurant
Assisted in the creation of a menu for an award winning restaurant
Assisted guests with menu selections and inquiries
Assisted management with the development of new menus and menu designs
Assisted management with planning, coordinating and managing the daily menu
Assisted chefs in the preparation of menu and daily food items
Assisted management with planning, organizing and implementing menu items
Assisted guest with menu selections and provided recommendations upon check in
Assisted owner with all aspects of the kitchen including menu development, purchasing and inventory management
Assisted guests with menu selections and inquiries, while providing a high level of customer satisfaction
Assisted staff with food preparation and serving
Assisted staff with daily operations of the kitchen, prepared and served meals to guests
Assisted on the preparation of all menu and food products, including the creation of a menu for all food items
Assisted in the development of menu, including daily menus
Assisted the Executive Director in all food preparation and menu design
Assisted guests with their dining experiences
Assisted customers with purchases of various food and drink products; Assisted in the development of new menus and menu designs
Assisted guests with their dining experiences and ensured a clean, safe environment to ensure guest satisfaction
Assisted customers with menu choices; maintained a positive attitude to make customer shopping experiences enjoyable and pleasant
Assisted customers with menu choices in an accurate and efficient
Assisted chefs in creating and implementing menu, including special menus
Assisted and supervised the Chef in all culinary functions of the restaurant
Assisted all kitchen managers in the daily operation of a fast-paced casual dining facility
Assisted on the kitchen team with daily tasks and duties as needed
Assisted guest with their dining experiences and assisted in the development of menu and recipes
Assisted kitchen manager in all areas of food service
Assisted owner with menu design; managed staff and restaurant budget
Assisted with the development of a new restaurant menu
Assisted the Director of Sales with all menu development and execution, as well served on the executive chef's board
Assisted guests with menu selection and food storage, ensuring that appropriate
Assisted customers with their dining experience and made sure all their food orders were made in a fast and friendly way
Assisted customers with their orders and provided them a great dining environment, and provided them with a great shopping and experience
Assisted customers with menu choices in an effort to provide the highest level of quality food and beverages
Assisted owner in all phases of food production
Assisted cooks and servers in the preparation of meals and kitchen equipment maintenance
Assisted chefs in the development of menu, food and beverage selections
Assisted owner in all facets of food production and management
Assisted host or server by taking food and beverage from kitchen to dining room
Prepared all menu and daily food orders for the entire facility
Prepared the menu for each shift and maintained the food safety standards
Prepared menus for the following week and maintained a high standard of quality and consistency
Prepared, reviewed and implemented all kitchen staff performance appraising and disciplinary procedures
Assist with all menu development and planning
Assist guests with menu selections and make suggestions as necessary, including special orders and restaurant items
Assist managers in the development of a plan to address the needs of employees
Assist with hiring and scheduling of new staff
Assist in the development of menu items for special menus
Assist all kitchen team with food preparation and serving duties
Assist management with menu design and development
Maintained daily, monthly and yearly budgets for the kitchen, including food and labor
Maintained knowledge of menu items and specials
Maintained knowledge of all current and future menus items
Maintained food quality and safety by checking for correct temperatures and quantities
Maintained the highest standard of service and quality in food production
Maintained inventory of supplies for all food and kitchen
Maintained knowledge of local and menu ingredients
Maintained knowledge of all aspects and functions related to kitchen
Maintained a high standard of service and professionalism in the kitchen, including greeting and seating guests
Maintained kitchen cleanness and presentation standards, while ensuring that food was prepared on schedule and in compliance with recipe
Maintained the budget for all kitchen staff, food and beverage cost controls
Maintained restaurant clean and safe by following company policies, procedures and guidelines
Maintained daily, monthly menus and food preparation schedules for all employees, including ordering and inventory
Maintained knowledge of all products and services, including food preparation methods
Served as the main point of communication between kitchen and management
Served customers in a timely fashion and ensured their food is prepared in a timely and accurate manner
Served all customers with a friendly and professional manner while ensuring all food items were fresh and properly stored
Served various food orders for the entire facility and banquet
Served as a member of the Executive Team and was responsible for the daily menu and food service operations
Served the restaurant with a high level of customer relations
Managed a staff of 20 employees and oversaw the day to night operations of a high volume restaurant
Managed high volume of orders and deliveries
Managed a staff of 25 employees, and oversaw food preparation
Ensured high standards of quality and service for guests, ensuring a high standard of food presentation and clean-up
Ensured high levels of customer service and quality standards
Ensured excellent service to guests and employees, including ensuring all food was properly prepared and served
Ensured all staff were following the proper food preparation and sanitation procedures
Ensured the clean and orderly operation of all food production equipment
Ensured compliance with company and government standards, policies & practices
Ensured a high standard of customer satisfaction by maintaining a positive dining experience, and by ensuring that each table served the customer with a positive and pleasant experience
Ensured consistent and efficient execution of daily menu planning
Ensured that all menu changes are made to the correct menu item and that food costs are within budget
Ensured proper food handling procedures and recipes
Supervised all kitchen operations, food and labor cost
Supervised the kitchen, including food cost controls
Supervised all food preparation for the day and ensured proper sanitation of all equipment
Scheduled the kitchen and staff for each shift to maximize the efficiency of kitchen operations
Inspected food and ingredients to make certain that standards are being met
Inspected kitchens to make sure all items are in good working order
Inspected menus to determine if food is appropriate for specific menu items
Inspected new and used equipment to insure compliance with all applicable safety and sanitation regulations
Inspected menus to determine if items are in proper condition and if they need to go back
Inspected each guest to ensure they are comfortable and have a pleasant dining environment
Inspected each station to ensure proper cleanness and sanitation of all food products
Inspected and tested finished food product for accuracy and flavor quality
Inspected all kitchen work to insure proper food safety and cleanliness
Inspected kitchens to determine food safety and prepared recipes to ensure proper preparation, presentation and service
Inspected kitchens to determine the proper food handling procedures
Inspected kitchen and work stations to insure food is cooked at correct temperature and quantity
Inspected the daily menu and recipes to make certain it met the standards of quality and quantity
Inspected dining rooms to determine food preparation quality and served meals to guests as required
Inspected menus to make recommendations for improvements, and prepared food items consistently
Inspected each table for quality and presentation before each plate
Inspected guest dining and beverage orders to verify
Inspected restaurants to make recommendations for improvement and improvements to food quality, cost control
Inspected foods and made adjustments to menu as required by the Chef
Inspected the quality of raw and cooked foods to meet health standards and regulations
Inspected kitchens to make recommendations for improvements, and prepared menus
Inspected freshness of products and ingredients to avoid any spoilages, damage and waste
Inspected daily menus to determine the number of courses and specials to serve
Inspected each dish to insure it was clean and presentable for the next customer
Inspected each restaurant to assure all food and labor was accounted for, maintained a safe and sanitary environment
Inspected daily food production and prepared weekly menu
Inspected for quality and consistency of food preparation
Monitor employees to make sure that all work orders and food are completed in a safe and timely fashion
Monitor employees and work schedules
Monitor staff performance and ensure compliance with all company standards
Coordinated kitchen operations with other team leaders to achieve optimal service levels
Coordinated menus and recipes with other departments to insure that the food was cooked to customer specifications
Coordinated with the kitchen team to ensure all food and beverage items are prepared in a timely fashion
Made a lot of changes to the food and beverage menus
Made changes to the menu, and trained staff on new menu items and recipes
Made recommendations to improve food costs and increase profit
Handled all aspects of food production and service, ensuring quality standards were maintained
Handled all food service operations including hiring and scheduling
Handled menu development for the Executive chef and served guests in a timely, professional fashion
Created a new concept for the kitchen to accommodate a larger volume of food
Providing high quality customer satisfaction and maintaining a positive attitude in all aspects of the kitchen
Providing customer satisfaction by serving guests in a friendly and efficient manner
Inspect food preparation and serve to ensure quality standards
Helped to develop and implement a training plan for all employees
Helped create and execute a successful, fast paced restaurant with high standards of service
Helped the restaurant run smoothly by overseeing all kitchen staff and ensuring that the restaurant ran smoothly
Helped establish and maintain a high level of service and customer satisfaction
Helped maintain a safe and sanitized kitchen
Helped the kitchen team to achieve a successful and efficient food service
Helped coordinate and manage all kitchen operations for a high volume restaurant
Helped increase the efficiency of kitchen by creating a new recipe and menu, which increased the number of recipes and food items sold
Helped achieve a $1 million annual cost reduction by reducing labor costs and increasing productivity
Helped to develop and manage a new culinary department for the restaurant
Helped create and manage a team of 15 people
Helped the restaurant to maintain a high level of clean and sanitary conditions
Helped organize and implement a culinary training course for the kitchen staff
Helped in the planning and implementation of a menu for the restaurant
Helped plan and organize the day's menu for a high-volume dining facility
Helped develop and execute a menu for the company, and trained new servers
Helped set up and maintain the restaurant's food service operations
Helped coordinate and implement the kitchen's daily menus
" Helped implement a ""New Hires Orient"" for new employees"
Helped build a team of 15 employees to create a high-quality restaurant
Helped create and execute a successful menu for the company
Helped in the development of a new food and drink menu
Helped develop and execute a successful menu for the company's flagship location
Helped customers with food choices in an appropriate and informative fashion, while maintaining clean work environment
Helped plan and organize the restaurant's events
Helped implement a food and labor management program for the restaurant, including hiring of staff and overseeing all food preparation, service delivery and waste control
Helped reduce food costs by 30% and reduced waste
Maintaining accurate records of all menu and beverage items
Recommended process changes to improve efficency and effectiveness of the kitchen
Recommended a variety of menu and wine pair options to meet the needs of guests
Recommended a menu of specialty foods and drinks to increase restaurant sales
Recommended potential new employees based on performance and previous work history
Recommended and executed all aspects of the restaurant
Recommended new and improved kitchen techniques
Recommended products to the chef and made suggestions for improvements in their cooking and food quality
Recommended the most economical and effective methods for preparing, serving food and maintaining a safe, sanitized kitchen
Recommended the hiring of a Chef to assist in the development of a new restaurant
Recommended, implemented and evaluated new cost control programs to improve food quality and reduce waste
Recommended the menu to management and made suggestions based on the customer
Trained new staff on proper use of kitchen
Trained all staff on proper use of kitchen utils and equipment
Trained employees on food preparation and service techniques, customer relations
Trained team of 10 employees on new food and labor procedures
Trained employees on the proper procedures for food handling and preparation
Trained for the entire restaurant and worked with other kitchen managers to ensure the best possible service
Trained kitchen team on proper food handling and storage practices
Trained as a team member and worked with the chef to ensure that each dish is prepared in a safe and sanitized way
Trained new hires on the food and service menu
Trained, managed staff and ensured all menu development was completed in a professional and courteous fashion
Trained employees on all food safety and quality guidelines; maintained a clean, safe work environment; and prepared daily menus
Trained team of 10 to create and implement a successful banquet menu
Trained as a team player in the food industry and worked with other professionals to develop and implement recipes
Trained for the role of Executive chef
Trained new employees on food safety, proper use of equipment and food handling procedures
Trained new employees on food safety, quality and sanitation
Trained in all areas of the restaurant, from menu development to kitchen management
Trained, mentoring new staff and ensuring that they were up to date with new menu and recipes
Trained in all areas of the restaurant including menu development and execution, daily specials preparation
Completed all menu planning, cooking and serving for the entire restaurant
Completed multiple food and beverage menu changes
Completed the daily menu and prepared all meals for the restaurant
Completed and maintained daily menus
Completed all daily food orders and maintained a high quality of food and service
Completed a series of formal training sessions to stay current on new and emerging trends in the restaurant industry
Completed training for new staff members
Completed multiple menu and banquet projects
Completed various food safety audits
Developed menus and recipes for a high-end fine cuisine restaurant
Developed, managed and implemented a comprehensive menu for the entire restaurant
Developed, managed and implemented a comprehensive food service menu, including all kitchen and banquet operations
Developed the recipes and menus for a variety of menu products
Developed budget and forecast for the kitchen
Developed all menus and recipes for the entire menu
Developed all menus and recipes for the company
Developed culinary menus for a large, high volume catering restaurant
Developed policies and procedure for the restaurant, which resulted in a reduction of labor cost by over 50% and improved guest service by 50% in the absence of a manager
Developed all menus and recipes for the entire facility, which included all aspects of the kitchen, dining rooms and all food storage
Developed standard operating procedure for all kitchen operations, and developed a new food cost accounting system
Developed seasonal menus for the entire facility
Developed and executed a new food service program for the hotel
Developed menus and executed recipes for a high end casual and fine dining menu
Developed a new recipe for the menu and a seasonal recipe for the restaurant
Developed recipes and prepared all daily specials for the entire kitchen
Developed new menus for the entire menu and served to over 100 guests daily
Developed highly effective and creative menus that consistently meet the demands of guests, while adhering to company guidelines
Developed culinary standards and procedures for the kitchen to follow and ensure that food is presented in a manner appropriate for the guests
Developed an efficient and cost saving food service menu for the restaurant
Developed & maintained a strong team of staff to achieve company goals
Developed and implemented a successful, high quality menu for the entire facility
Developed, implemented and evaluated a new culinary training course for the entire restaurant
Developed a new food service program, which resulted in a 20 percent increase of sales
Developed new menu, trained and supervised employees
Developed all menu and recipes for the entire kitchen including all food and beverage selections
Developed innovative menu and implemented a new culinary training course for staff and students
Developed an extensive list of recipes and menu concepts for a high-volume fine cuisine restaurant
Developed & implemented a food safety program for the kitchen
Monitored food production and ensured quality control of all menu products
Monitored all food and beverage orders for quality control
Monitored production and ensured that food quality was met
Monitored all food and beverage production to meet all standards and expectations
Monitored production and ensured quality of all menu products, including the preparation of all daily specials
Monitored menus to make sure that all food is cooked and presented in a timely fashion
Monitored dining area to ensure that customers receive satisfactory food and service
Monitored product inventory and reported to the Executive chef of any discrepancies
Monitored menus to make sure all food items are cooked to the highest standards
Monitored P & M's and food costs to maintain a budget
Monitored the daily activities of all employees and made decisions concerning their performance, including hiring and firing
Monitored the daily production of all menu and special food orders
Monitored daily food and service delivery, including ordering of all food and equipment
Monitored kitchen operations to insure proper preparation and delivery of all food items; ensured compliance with health and fire safety guidelines
Monitored guest preferences to ensure an optimal experience for both the guest and staff
Monitored dining hall and banquet operations to guarantee guest needs and preferences were
Monitored sales and expenses for the restaurant
Monitored and adjusted the daily cost of all menu item items to meet the nutritional value of each item
Monitored food preparation and service to ensure high quality of food and service to all patrons
Monitored the production of all menu items and prepared the daily production reports
Monitored daily production and food safety procedures to maintain quality standards and customer satisfaction
Monitored all aspects of the restaurant, from food production to staff training and scheduling
Monitored staff performance and ensured compliance with food quality control guidelines and regulations
Monitored kitchen operations to assure that food quality and quantity are met, that kitchen staff receive proper training and are motivated to deliver high-quality service
Monitored staff performance to guarantee compliance with company policies and procedures, developed menus for all shifts and maintained a safe, clean working
Monitored kitchen staff to assure adherence with recipes and portion control
Monitored dining room and bar to ensure that all staff were following standard operating practices and procedures
Monitored ingredients and made adjustments to ensure quality
Assisting in the development of menu and daily menus
Assisting chefs with food preparation and service
Assisting managers with menu planning and preparation
Assisting with the planning and preparation of all menus
Assisting customers with menu selection; preparing and delivering orders
Assisting customers with their needs in a fast pace, friendly environment
Assisting and training staff on menu development
Assisting management with menu creation and execution
Assisting cooks and servers with daily tasks
Assisting staff with menu selections and preparation
Oversaw kitchen operations to maintain quality and service while adheres to all company policies and procedures
Participated in the planning and implementation of all food service activities
Participated as a team member in the development of a menu for an international restaurant
Participated with the Executive Chef in all kitchen and banquet operations
Participated weekly in the planning and implementation of all food cost controls
Participated actively in the development of new menus and menu design
Participated weekly in the hiring and interviewing of all staff members
Participated daily in the development of a team to provide excellent customer service and ensure the highest level of guest satisfaction
Participated in the preparation of menus and food orders
Participated as a Chef in the development of new recipes and menus
Participated with the management and culinary staff in developing a plan for the restaurant to improve service quality and customer experience
Participated in all phases of the food and labor operations
Participated directly in the selection of a team to assist in the hiring of new team members
Participated in the planning and preparation of all food items
Participated as a team leader in the preparation of all menu item presentation
Participated with the kitchen to create a menu for the restaurant, and to make it a successful restaurant
Participated weekly in the development of menus and daily operations
Participated actively in the preparation of all food and service items for the restaurant
Participated directly in the planning and execution of food service events