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Lead Line Cook To Sous Chef resume example with 11+ years of experience

Jessica
Claire
resumesample@example.com
(555) 432-1000,
Montgomery Street, San Francisco, CA 94105
:
Professional Summary
Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings. executive chef  with 5-8 years of experience cooking in fine dining, causal dining, and catering environments. Prior work as prep cook, line chef, and sous chef.
Skills
  • Institutional and batch cooking
  • Strong attention to safe food handling procedures
  • Hospitality and service industry background
  • Beautiful presentation of food
  • Proper Handling Methods
  • High-Pressure Culinary Environments
  • Contemporary Sauce Work
  • Safety Requirements
  • Local Labor Laws
  • [fish] cooking technique
  • Executive Chef
  • Food Handling Methods
  • Line Cook

Education
Gloucester County Insistuite of Technology Deptford, NJ Expected in 2009 High School Diploma : - GPA :
  • Food Services Technology classes
  • Coursework in Professional Cooking and Baking
Culinary Institute of America Hyde Park, NY Expected in 2011 Associate of Arts : Culinary Arts Occupation Studies - GPA :
  • Culinary Arts Certificate
Work History
Loews Hotels - Lead Line Cook to Sous Chef
Boston, MA, 10/2009 - 11/2014
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
  • Maintained updated knowledge of local competition and restaurant industry trends.
  • Created ice sculptures for major events such as weddings and private corporate parties.
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.


Blue Plate - Executive Chef
City, STATE, 2013 - Current
  • Kitchen Staff
  • High Volume Production
  • Handled High Volume Of Requests
  • Executive Chef
  • Food Handling Methods
  • Smooth Kitchen Operation
  • Daily Product Inventory
  • Strong Butchery Skills
  • Customer Service
  • Inventory Management Familiarity
  • High-Pressure Culinary Environments
  • Proper Handling Methods
  • Contemporary Sauce Work
  • Safety Requirements
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
  • Maintained updated knowledge of local competition and restaurant industry trends.

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Resume Overview

School Attended

  • Gloucester County Insistuite of Technology
  • Culinary Institute of America

Job Titles Held:

  • Lead Line Cook to Sous Chef
  • Executive Chef

Degrees

  • High School Diploma
  • Associate of Arts

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