Hard Skills

• Menu preparation
• Prep work management
• Food plating and presentation
• Sauce preparation
• Butchery and meat fabrication
• Seafood fabrication
• Garde manger
• Hot line cooking
• Banquet and catering production
• Recipe development
• Portion control
• Inventory control
• Ordering and purchasing
• Vendor relations
• Food waste reduction

Soft Skills

• Team leadership
• Staff training and development
• Time management
• Multitasking under pressure
• Communication with front of house
• Conflict resolution
• Attention to detail
• Guest-focused mindset
• Adaptability
• Problem-solving

Technical Proficiencies

• Commercial kitchen equipment operation
• Combi oven operation
• Sous vide cooking
• Grill, sauté, and fry station management
• Kitchen Display System (KDS)
• Point of Sale (POS) systems
• Recipe costing software
• Microsoft Excel (inventory and costing)
• Scheduling software
• Temperature monitoring systems

Industry Certifications & Standards

• ServSafe Certified
• Food Handler Certification
• Food Safety Manager Certification
• HACCP compliance
• Allergen awareness
• OSHA kitchen safety standards
• Sanitation and hygiene standards

Operational & Management Skills

• Kitchen operations management
• Line check and quality control
• Shift supervision
• Labor cost control
• Food cost management
• Scheduling and staffing
• Opening and closing procedures
• Health inspection preparation
• Standard Operating Procedures (SOPs)
• Training new hires

Action Verbs

• Supervised
• Coordinated
• Executed
• Streamlined
• Trained
• Implemented
• Standardized
• Developed
• Optimized
• Maintained