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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
  • 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
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
  • 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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75Average
Resume Strength
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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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