executive sous chef resume example with 20+ years of experience
JessicaClaire
, , 609 Johnson Ave., 49204, Tulsa, OK100 Montgomery St. 10th Floor
Home: (555) 432-1000
Cell:
resumesample@example.com
:
Summary
Well-known Chef committed to driving and maintaining substantial restaurant growth with top-notch, unique menu offerings. Keen developer of new food concepts. Familiar with kitchen equipment, processes and health and safety guidelines. Polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals. Results-focused with over 25 years of experience in fast-paced kitchen settings. Skilled in cooking, cost controls, management, crew training and development. Maintains accurate paperwork for scheduling, payroll and employee records. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Skills
Team Leadership
Kitchen Staff Management
Customer Service Oriented
Food Preparation Techniques
Food Stock and Supply Management
Hiring, Training and Development
Staff Training
BOH Operations
Quality Assurance
Budgeting and Cost Control
Menu Planning
Safe Food Handling
Order Management
Restaurant Operations
Food Prep Planning
Verbal and Written Communication
Food and Beverage Pairing
Inventory Management
Vendor Relationships
Current in Culinary Trends
Quality Control
Supply Estimates
Special Events and Catering
Recipe Development
Price Negotiation
Supply Ordering
Purchasing Equipment
Coordinating Kitchen Staff
Quality Assessment
Food Preparing, Plating and Presentation
Cost Control and Budgeting
Staff Supervision and Coordination
Relationship Building
Culinary Trends
Recordkeeping and Documentation
Standards Compliance
Sanitation and Cleaning
Experience
Executive Sous Chef, 08/2021 to Current Highgate Hotels – Scottsdale, AZ,
Coordinated and executed menu planning, recipe development and daily restaurant operations.
Planned and prepared food product orders to maintain appropriate stock levels.
Trained kitchen workers on culinary techniques.
Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Focused on customer satisfaction, creating delicious cuisine to impress diners.
Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
Performed financial analysis and recommended effective methods to cut costs.
Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
Provided excellent professional development opportunities for staff.
Provided effective orientation and training to each new associate and developed ongoing training programs.
Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
Implemented and maintained excellent service to achieve guest satisfaction.
Managed kitchen staff team and assigned various stages of food production.
Streamlined kitchen processes to shorten wait times and serve additional guests.
Improved performance of team members resulting in high-quality meals produced daily.
Executive Sous Chef, 02/2012 to 08/2021 Highgate Hotels – Tulsa, OK,
Monitored quality, presentation and quantities of plated food across line.
Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
Coordinated and executed menu planning, recipe development and daily restaurant operations.
Planned and prepared food product orders to maintain appropriate stock levels.
Trained kitchen workers on culinary techniques.
Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Focused on customer satisfaction, creating delicious cuisine to impress diners.
Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
Performed financial analysis and recommended effective methods to cut costs.
Monitored meals served for temperature and visual appeal.
Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
Executive Chef, 09/2004 to 12/2011 Cedar Fair Entertainment Company – Charlotte, NC,
Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
Coordinated and executed menu planning, recipe development and daily restaurant operations.
Planned and prepared food product orders to maintain appropriate stock levels.
Monitored quality, presentation and quantities of plated food across line.
Trained kitchen workers on culinary techniques.
Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Focused on customer satisfaction, creating delicious cuisine to impress diners.
Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
Supervised over 25 BOH staff members and delivered mentorship to strengthen kitchen skills.
Utilized local, fresh food products to support local economies and showcase community support.
Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
Provided excellent professional development opportunities for staff.
Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
Negotiated with food suppliers to cut costs by buying in bulk.
Provided effective orientation and training to each new associate and developed ongoing training programs.
Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
Managed kitchen staff team and assigned various stages of food production.
Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
Developed long-term business relationships with food vendors to find and purchase ingredients at cost-effective rates.
Streamlined kitchen processes to shorten wait times and serve additional guests.
Improved performance of team members resulting in high-quality meals produced daily.
Corporate Trainer/ Kitchen Manager, 01/1999 to 07/2004 Logans Roadhouse Grill – City, STATE,
Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
Trained employees on cooking techniques, safety standards and performance strategies.
Oversaw meal preparation and monitored food handling to encourage safety.
Motivated kitchen staff by establishing goals to increase productivity and quality.
Developed and implemented strategies to enhance team performance, improve processes and boost results.
Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
Worked with vendors to establish strong relationships and maintain proper inventory supplies.
Executed hands-on preventive maintenance and repairs to keep equipment functional.
Maintained high standards of food quality and safety by enforcing clear handling and preparation policies.
Led, trained and developed culinary team members to meet and exceed restaurant standards.
Education and Training
High School Diploma: , Expected in 1998 to Lakeland Senior High School - Lakeland, FL GPA:
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