I am applying for a senior position in the kitchen possible an Executive chef or Executive Sous chef and according to a seminar I attended on resume writing, it is recommended to list your competencies and I am listing mine here for members to proof read to suggest or add important omission I may have missed out. Could you kindly input your 2 cents?
"COMPETENCIES REQUIRED FOR THIS JOB:
Menu planning, food costing,Inventory control, food sanitation and kitchen management.
Conduct training for kitchen crew
Experience in cooking western, asian and chinese food.
Manipulating big and small woks well.
Competend in handling large and small volumns food preparation.
A hands-on team player with a postive attitude and customer 1st mindset.
Mindful of food quality, food portioning and food presentation at all times".
Thanks you very much.
Edited by Cookwithlove, 08 August 2009 - 07:52 PM.