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Chef De Cuisine Resume Example

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CHEF DE CUISINE
Skills
  • Food spoilage prevention
  • Knife skills
  • Knowledge of cooking equipment
  • Ability to plan menus
  • Food safety
  • Forecasting and planning
  • Payroll and scheduling
  • Ingredient selection
  • Performance assessments
  • Recipes and menu planning
  • Food plating and presentation
  • Workflow Optimization
  • Vendor relations
  • Problem-solving
  • Menu planning
  • Kitchen Management
  • Process improvements
  • Equipment Maintenance
  • Grilling
  • Employee training and development
  • Budgeting
  • Verbal and written communication
Professional Summary

Ambitious Chef de Cuisine with 17 years of hands-on experience working in the food and hospitality industry. Excellent leadership and communication talents with the ability to manage a team of 20 kitchen staff. Adept at menu creation and execution.

Work History
Chef De Cuisine, 10/2015 to Current
NYJP Ramen LLC - Tampa, FL
  • Forecasted seasonal staffing levels and interviewed and hired new staff members.
  • Scheduled and supervised all kitchen employees such as dishwashers and waiters.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Kept labor at or below 20% to support business profit targets.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Collaborated with Sous Chefs in production or modification of menus and selections.
  • Verified compliance in preparation of menu items and customer special requests.
  • Forecasted supply needs and estimated costs.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Properly handled and stored food to eliminate illness and prevent cross-contamination.
Production Cook, 10/2014 to 10/2015
Ulele - Tampa, FL
  • Portioned out food and measured ingredients properly to prepare recipes.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Safely operated all kitchen equipment to avoid job injuries and mishaps.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Observed food safety practices, including proper cleaning and good hygiene to prevent food borne illnesses.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Chef De Partie, 10/2009 to 10/2015
Roy's Hawaiian Fusion - Tampa, FL
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
  • Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.
  • Rotated stock to use items before expiration date.
  • Sanitized all counters properly to prevent food-borne illness.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Collaborated with Executive Chef and Sous Chef to create delicious meals for large banquets, including Weddings and Charity events for up to 300 people.
  • Prepared items for roasting, sautéing, frying and baking.
  • Complied with portion and serving sizes as per restaurant standards.
Chef De Partie, 02/2008 to 03/2009
The Bocuse Connection - Orlando, FL
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
  • Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.
  • Rotated stock to use items before expiration date.
  • Sanitized all counters properly to prevent food-borne illness.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Prepared items for roasting, sautéing, frying and baking.
  • Complied with portion and serving sizes as per restaurant standards.
Education
Associate of Science: : Culinary Arts, 06/2009Le Condon Bleu College Of Culinary Arts - Orlando, FL
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Resume Overview

Companies Worked For:

  • NYJP Ramen LLC
  • Ulele
  • Roy's Hawaiian Fusion
  • The Bocuse Connection

School Attended

  • Le Condon Bleu College Of Culinary Arts

Job Titles Held:

  • Chef De Cuisine
  • Production Cook
  • Chef De Partie

Degrees

  • Associate of Science : : Culinary Arts , 06/2009

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