Lead Line Cook To Sous Chef Resume Example Company Name

LEAD LINE COOK TO SOUS CHEF

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

Work History

Lead Line Cook to Sous Chef11/2009 to 12/2014
Company Name – City, State

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.

Executive Chef01/2013 to Current
Company Name – City, State

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.

Education

High School Diploma: 2009Gloucester County Insistuite of Technology - City, State

Food Services Technology classes
Coursework in Professional Cooking and Baking

Associate of Arts: Culinary Arts Occupation Studies2011Culinary Institute of America - City, State

Culinary Arts Certificate

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 : 2009
Associate of Arts : Culinary Arts Occupation Studies 2011

Lead Line Cook to Sous Chef Resume Example

Resume Score: 65%

DISCLAIMER

Resume Overview

Create a job alert for [job role title] at [location].

Similar Resumes