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line cook sous chef resume example with 12 years of experience

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Jessica Claire
, , 100 Montgomery St. 10th Floor (555) 432-1000, resumesample@example.com
Skills
  • Supply inventory measuring
  • Purchasing report updating
  • Vendor management
  • Cost reduction
  • Procurement
  • Inventory management skills
  • Critical thinking
  • Time management
  • Accounts receivable
  • Inventory monitoring
  • Order placement
  • Vendor invoicing
  • Purchase orders
  • Supply ordering
  • Customer buying habits
  • Product identification
  • Motivational team management
  • Dish preparation
  • Workflow Optimization
  • Positive and professional
  • Farm to table
  • Grilling and deep frying skills
  • Cleaning and sanitation
  • Menu development
  • Purchasing
  • Food procurement
  • Portion and cost control
Experience
02/2018 to 03/2021 Sous Chef Celebration Hotel Ltd | Minneapolis, MN,
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Oversaw kitchen employee scheduling to meet all coverage needs and avoid wasted labor.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Liaised closely with kitchen and other departments, including front-of-house personnel.
  • Assisted with interviewing, hiring and training kitchen personnel.
  • Built strong vendor relationships to bring in top ingredients at optimal prices.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Purchased ingredients from local farms to benefit environment and reduce costs.
  • Maintained highest food quality standards regarding food inventory procedures, food storage and rotation.
  • Supervised all kitchen food preparation in demanding, high-volume environment.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
08/2015 to 01/2018 Sous Chef Celebration Hotel Ltd | Savannah, GA,
  • Supervised all kitchen food preparation in demanding, high-volume environment.
  • Performed as head chef as needed to maintain team productivity and restaurant quality.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Oversaw kitchen employee scheduling to meet all coverage needs and avoid wasted labor.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Liaised closely with kitchen and other departments, including front-of-house personnel.
  • Assisted with interviewing, hiring and training kitchen personnel.
  • Built strong vendor relationships to bring in top ingredients at optimal prices.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Purchased ingredients from local farms to benefit environment and reduce costs.
  • Devised creative food and wine pairings to drive successful cross-marketing strategy.
07/2012 to 07/2015 Line Cook/Sous Chef Lucca Ristorante | City, STATE,
  • Kept stations stocked and ready for use to maximize productivity.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Assisted in preparation of menu items ranging from burgers to sandwiches.
  • Washed and peeled ingredients to prepare for different meals and recipes.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Cooked multiple orders simultaneously during busy periods.
  • Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
  • Supervised cooks and kitchen staff, providing direction in preparing specialty items and ethnic cuisine.
Education and Training
Expected in to to Associate of Science | Business Management Community College of Allegheny County, Pittsburgh, PA GPA:

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Resume Overview

School Attended

  • Community College of Allegheny County

Job Titles Held:

  • Sous Chef
  • Sous Chef
  • Line Cook/Sous Chef

Degrees

  • Associate of Science

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