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sous chef resume example with 2+ years of experience

Jessica Claire
  • , , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
  • H: (555) 432-1000
  • C:
  • resumesample@example.com
  • Date of Birth:
  • India:
  • :
  • single:
About me

My name is Jessica Claire, I started in this industry when I was 17 as a busser and dishwasher. I am familiar with the industry and how it works and functions and how to save/make money in the back of house food operations. I have a great love for creating and serving excellent food, this is what brings me joy and brings me back to work everyday. My background and first training started with Italian cooking, it taught me how to multitask and the basics of cooking. I have worked side by side with world renowned and 5 star chef Frank Perrone I and have worked with him and his family for multiple years through frankies italian and now more recently amicis italian. During the years working with Frank and his family I took two breaks. One was to work with the award winning barbeque restaurant, helping that business start up and to learn BBQ. The second was to work at hotel restaurant to learn how to efficiently and cost effectively feed large groups of people at once. I love learning and that is my main objective during these next couple of years until I can start my own ventures.

Work History
Sous Chef, 11/2020 - 04/2021
Cedar Fair Entertainment Company New Braunfels, TX,

Responsible for cooking pasta, sauces and filling up station for nightly dinner service. Available to work any station during any day of the week including morning prep in needed. Responsible for back of house operation in the absence of executive chef, daily staff meal and using ingredients to keep dinner service food fresh, rotating food stocking selves and wet storage when needed or available, labeling and dating prepped food to be in line with local and state health regulations, coming up with daily specials according to the staion i was responible for that day. Knowledge of cooking multiple meats including: seafood, filets, steaks, veal chops, veal shanks, chicken and veal sautes. Knowledge of cooking multiple soups and sauces including: alfredo, vodka, demiglaze, francesse, minestrone, pasta fagioli, tomato and imperial.

Line cook, 09/2019 - 10/2020
University Of Wisconsin Madison Boulder Junction, WI,
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Organizing and serving food for large parties/events in buffet or family style for 100-400 guests
  • Responsible to run every station available if needed
Line cook/ assistant head chef, 02/2019 - 09/2019
Frankies Italian Restaurant City, STATE,
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Produced over 100 saute dishes per day and maintained near-perfect customer satisfaction scores.
Pitmaster, 04/2018 - 02/2019
Willie Brooks BBQ City, STATE,
  • Responsible for quality and preparation of all meats on site
  • Responsible for communication with General Manager Aaron hawkins to insure customer satisfaction, correct food ordering(complete control), new special meats and overall quality of the award winning barbeque.
  • Voted #2 on USA today top barbeque restaurant in North Carolina
  • Trained helpers and able to fill any position if needed.
  • Worked closely with Don Letterzing (employee and past country club chef responsible for slicing, pulling and serving all meat on site) to determine the amount of meat cooked each day for amazing food quality responsible for creating our award winning barbeque
Skills
  • Recipes and menu planning
  • Expediting and running different lines
  • Stocking and Replenishing
  • Conflict Resolution
  • Food Preparation and Safety
  • Order Delivery Practices
  • Menu Development
  • Food Spoilage Prevention
  • Menu Memorization
  • Workflow Optimization
  • Performance improvement
  • Special requests including gluten-free
  • Operations support
  • Safe handling
  • Catering background
  • Schedule Management
  • American, Italian and North Carolina Barbeque cuisine
  • Food plating and presentation
  • Fine-dining expertise
  • Sanitation guidelines
Education
High School Diploma: , Expected in 2015
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Tuscola High School - Waynesville, NC
GPA:
Status -
Additional Information

Here are the phone numbers of the individuals I have mentioned in my resume, feel free to contact them if any additional information is needed

  • Aaron Hawkins: XXX-507-6333
  • Don leterzing: 813-951-2360
  • Frank Perrone: 954-296-0932

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Resume Overview

School Attended

  • Tuscola High School

Job Titles Held:

  • Sous Chef
  • Line cook
  • Line cook/ assistant head chef
  • Pitmaster

Degrees

  • High School Diploma

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