Lead Line Cook to Sous Chef Resume Example
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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
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Work History
Lead Line Cook to Sous Chef11/2009
to 12/2014
Loews Hotels – Boston , MA
Loews Hotels – Boston , MA
- 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
Blue Plate – City , STATE
Blue Plate – 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
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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 : 2009
Associate of Arts : Culinary Arts Occupation Studies 2011
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