SEARCH

Senior Sous Chef Resume Example

Resume Score: 80%

Love this resume?Build Your Own Now
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
  • Banquets and catering
  • Heat control
  • Inventory rotation
  • Food science
  • Budgeting and cost control
  • Dish preparation
  • Regulatory compliance
  • Resource management
  • Purchasing
  • Food preparation techniques
  • Customer service oriented
  • Food and beverage pairing
  • Culinary expertise
  • Knowledge of kitchen tools
  • Menu development
  • Pantry restocking
  • Cleaning and sanitizing methods
  • Vendor relationships
  • Portion and cost control
  • Team training
  • Food procurement
  • Recipe creation
  • Cleaning and sanitation
  • Kitchen equipment and tools
  • Meal preparation
Experience
Senior Sous Chef03/2019 to CurrentGaylord Opryland Resort & Convention CenterNashville, TN
  • 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 03/2019Gaylord National Resort and Convention CenterOxon Hill, MD
  • 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 11/2018Schlow Restuarant GroupWashington, DC
  • 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 05/2016Ornery Beer CompanyWoodbridge, VA
  • 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 BusinessPittsburgh, PA
Associate of Arts06/2008The Art Institute Of Washington DCArlington, Virginia
Certifications

Servsafe

Build Your Own Now

DISCLAIMER

Resumes, and other information uploaded or provided by the user, are considered User Content governed by our Terms & Conditions. As such, it is not owned by us, and it is the user who retains ownership over such content.

Resume Overview

Companies Worked For:

  • Gaylord Opryland Resort & Convention Center
  • Gaylord National Resort and Convention Center
  • Schlow Restuarant Group
  • Ornery Beer Company

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

Similar Resumes

View All
Senior-Sous-Chef-resume-sample

Senior Sous Chef

JW Marriott (777 Rooms)

Washington, District Of Columbia