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junior sous chef resume example with 5+ years of experience

Jessica Claire
  • , , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
  • :
Professional Summary

Determined Commis Chef promoting great stamina, passion and versatility. Flexible individual skilled working as part of busy team and interested in helping with different tasks. Over 5 years of experience in busy, high-end restaurant environments. Ambitious individual promoting a strong understanding of the food and beverage industry. Knowledgeable in food stock rotation and kitchen safety. Pursuing a position as a Commis Chef in the downtown area. Collaborative individual trained and ready to succeed in high-volume food environments. Offering exemplary stock rotation and inventory oversight skills. Ready to master new challenges in the role of Commis Chef. Passionate Pastry Chef with ability to create wide assortment of baked goods. Artistically-adept individual designs and decorates dessert foods in pleasing style.

Skills
  • Measuring and portioning
  • Inventory supervision
  • Baking and broiling skills
  • Fine-dining expertise
  • Food plating and presentation
  • Recipes and menu planning
  • Signature dish creation
  • Multitasking abilities
  • Written Communication
Work History
Junior Sous Chef, 01/2019 to Current
Fifth Group Restaurants LlcAtlanta, GA,
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored kitchen staff at all levels to prepare each for demanding roles.
  • Rotated through all prep stations to learn different techniques.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Ordered new ingredients and supplies to meet expected needs.
  • Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers.
  • Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Supervised and enhanced work of 10 person team producing more than 200 plates per day.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
  • Monitored recipe portioning to control food costs.
  • Maintained well-organized mise en place to keep work consistent.
  • Making desserts for two high multimillionaire restaurants and fine dining presentation.
Cook Shift Leader, 07/2018 to 12/2018
Spectrum HealthTraverse City, MI,
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Mentored kitchen staff at all levels to prepare each for demanding roles.
  • Developed recipes, portion specifications, and standard preparation procedures for all dishes.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Placed orders to restock items before supplies ran out.
Cook, 02/2018 to 05/2018
Hei Hotels & ResortsFort Lauderdale, FL,
  • Assisted chef with planning easy but elegant appetizers to spark customer interest.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Transitioned between breakfast and dinner service.
  • Ordered and received products and supplies to stock kitchen areas.
  • Planned promotional menu additions based on seasonal pricing and product availability.
Chef de Cuisine, 04/2015 to 10/2017
Proper HospitalitySan Francisco, CA,
  • Forecasted seasonal staffing levels and interviewed and hired new staff members.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Created menus and designed corresponding recipes for Freddys house.
  • Scheduled and supervised all kitchen employees such as dishwashers and waiters.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Placed orders to restock items before supplies ran out.
  • Collaborated with staff members to create meals for large banquets.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Maintained well-organized mise en place to keep work consistent.
Education
Associate of Arts: , Expected in 08/2017 to Zi Teresa (culinary School) - Valencia Venezuela,
GPA:
High School Diploma: , Expected in 07/2010 to Juan XXIII - Valencia Venezuela,
GPA:
Languages
Spanish:
Native or Bilingual
Negotiated:
English:
Full Professional
Negotiated:

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Resume Overview

School Attended

  • Zi Teresa (culinary School)
  • Juan XXIII

Job Titles Held:

  • Junior Sous Chef
  • Cook Shift Leader
  • Cook
  • Chef de Cuisine

Degrees

  • Associate of Arts
  • High School Diploma

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