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, CA94105
:
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 Ā with 5-8 years of experience cooking in fine dining, causal dining, and cateringĀ 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, NJExpected in 2009 ā āHigh School Diploma: - GPA:
Food Services Technology classes
Coursework in Professional Cooking and Baking
Culinary Institute of America Hyde Park, NYExpected in 2011 ā āAssociate 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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