Senior Sous Chef Resume Example
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SENIOR SOUS CHEF
Summary
Dynamic Chef creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Inspects kitchen areas and issues corrective actions to maintain company and health department standards.
Skills
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Experience
Senior Sous Chef03/2019 to CurrentMarriott InternationalNewport , RI
- Taught kitchen staff about proper nutrition, food allergies and dietary issues.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Adjusted seasonal plans to source local ingredients and align special dishes with area events.
- Approved and polished dishes before delivery to customers to maintain signature reputation.
- Managed kitchen staff team of 8 and assigned various stages of food production.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Performed mise en place daily to efficiently prepare signature dishes.
- Monitored quality, presentation and quantities of plated food across line.
- Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Prepared schedules, work assignments and constructed employee compensation packages.
- Followed all food safety and sanitary guidelines to comply with local and state regulations.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Streamlined kitchen processes to shorten wait times and serve 50 additional guests per hour.
- Controlled and directed the food preparation process.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Incorporated customer recommendations and feedback to experiment with new dishes.
- Determined food inventory needs.
- Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
- Maintained records of payroll and attendance.
- Oversaw hiring, training and development of kitchen employees.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Developed innovative menu to provide customers with over 20 high-quality food options.
- Partnered with Executive Chef to create dynamic entrees for large banquets and special events.
Sous Chef01/2018 to 03/2019Boyne ResortsNewry , ME
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Supervised all kitchen food preparation in demanding, high-volume environment.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Oversaw kitchen employee scheduling to meet all coverage needs and avoid wasted labor.
- Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
- Monitored and improved performance of 22 team members resulting in 500 meals produced daily.
- Performed as head chef as needed to maintain team productivity and restaurant quality.
- Adjusted seasonal plans to source local ingredients and align special dishes with area events.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Partnered with Executive Chef of Restaurant to create dynamic entrees for large banquets and special events.
- Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
Sous Chef10/2016 to 11/2018Boyne ResortsSnoqualmie Pass , WA
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Built strong vendor relationships to bring in top ingredients at optimal prices.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Performed mise en place daily to efficiently prepare signature dishes.
- Partnered with Executive Chef to create dynamic entrees for large banquets and special events.
- Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
- Adjusted seasonal plans to source local ingredients and align special dishes with area events.
- Devised creative food and wine pairings to drive successful cross-marketing strategy.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Executive Chef01/2015 to 05/2016Taher, Inc.Oconto Falls , WI
- Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Prepared schedules, work assignments and constructed employee compensation packages.
- Created exciting dishes at competitive prices to attract clientele and increase revenue.
- Oversaw hiring, training and development of kitchen employees.
- Performed mise en place daily to efficiently prepare signature dishes.
- Provided excellent professional development opportunities for staff.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Performed financial analysis and recommended effective methods to cut costs.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Monitored all meals served for temperature and visual appeal.
Education and Training
Associate of Arts: Office Administration05/1989Bradford School Of BusinessCity
Associate of Arts06/2008The Art Institute Of Washington DCCity
Certifications
Servsafe
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Resume Overview
School Attended
- Bradford School Of Business
- The Art Institute Of Washington DC
Job Titles Held:
- Senior Sous Chef
- Sous Chef
- Executive Chef
Degrees
- Associate of Arts : Office Administration 05/1989
Associate of Arts 06/2008
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