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Junior Sous Chef Resume Example

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JUNIOR SOUS CHEF
Summary

Eager, Professional and Committed Chef who is passionate about great food and executing extraordinary experiences. More than 5 years of professional cooking and kitchen management experience. Proven effectiveness in training and managing all cook levels. Demonstrated ability to identify and resolve time sensitive projects. Able to read and recalculate recipes according to group size. Areas of Expertise Minimizing waste and labor cost within a multi-million dollar, upscale establishments. Successful catering experience of 2000+ guest. Maximizing kitchen productivity and staff performance and morale.

Highlights
  • Serve Safe Certified
  • High volume production capability
  • Well-tuned palette
  • Contemporary Sauce Work
  • Focus on portion and cost control
  • Inventory management familiarity
Experience
Maryland Live Casino Resorts Hanover , Maryland Junior Sous Chef 10/2013 to Current

Provided courteous and informative customer service in an open kitchen format.Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.Followed proper food handling methods and maintained correct temperature of all food products.Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues.Single-handedly manages 4 successful outlet nightly during the highest volume.

Centerplate - Baltimore Convention Center Baltimore, MD SOUS-CHEF 01/2010 to 06/2013
  • Built and fostered a team environment
  • Creating dishes for clients with special dietary or cultural needs.
  • Plan menus, assure quality control, and minimize waste.
  • Reduced food costs by 40 percent by estimating purchasing needs and buying through approved suppliers.
  • Estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget.
  • Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
  • Continually supervised the training and cross training of all cooks staff for all phases of preparation.
Aramark - Baltimore Convention Center Baltimore, Md Pastry Chef- Kitchen Manager 10/2007 to 01/2009
  • Creating specialty baked goods from scratch for all events.
  • Consistently emphasized food quality and specialized baking techniques..
  • Exceeded overall goal for lowering food cost and labor.
  • Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes
  • Mixed, weighed and proofed ingredients in accordance with bakery recipes.
  • Prepared bakery and specialty products such as bagels, breads and pastries.
The Cheesecake Factory Baltimore, Md Designated Trainer/Baker 01/2005 to 01/2007
  • Assisted diners with seating as needed
  • Prepared the exact number of items ordered by each customer, working on several different orders simultaneously.
  • Prepared coffee-based and other beverages on request; serve prepared desserts and other food items.
  • Prepared dishes following recipe or verbal instructions
  • Packaged take-out foods and served food to customers
  • Trained incoming employees at all levels at grand openings.
Education
Associate of Applied Science: Baking & Pastry 2006 Baltimore International College, Baltimore, MD, USA

Specialized in Signature Desserts, Cakes, Sugar- Chocolate Work

Graduated in top 10% of class
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Resume Overview

Companies Worked For:

  • Maryland Live Casino Resorts
  • Centerplate - Baltimore Convention Center
  • Aramark - Baltimore Convention Center
  • The Cheesecake Factory

School Attended

  • Baltimore International College

Job Titles Held:

  • Junior Sous Chef
  • SOUS-CHEF
  • Pastry Chef- Kitchen Manager
  • Designated Trainer/Baker

Degrees

  • Associate of Applied Science : Baking & Pastry 2006

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