sous chef resume example with 9+ years of experience
JessicaClaire
Montgomery Street, San Francisco, CA94105609 Johnson Ave., 49204, Tulsa, OK Home: (555) 432-1000 - Cell: - resumesample@example.com - : - -
Summary
Enthusiastic individual with superior skills in working in both team-based and independent capacities. Bringing strong work ethic and excellent organizational skills to any setting. Excited to begin new challenge with successful team.
Talented Chef with 15 plus years of experience preparing delicious, healthy dishes. Specializing in preparing menus known for attracting and retaining customers. Looking for challenging role in culinary management.
Natural leader and team motivator competent in keeping kitchen staff on task and efficient to handle high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction.
I am in love with my craft and always wanting and willing to take it to new heights, i have such a passion for this business and always willing to learn more and challenge myself
Skills
High-quality ingredients
Motivational team management
Dish preparation
Positive and professional
Foodservice
Equipment usage
Kitchen equipment and tools
Banquets and catering
Cleaning and sanitizing methods
Grilling and deep frying skills
Meal preparation
Inventory Management
Pantry restocking
Cleaning and sanitation
Food preparation techniques
Experience
08/2016 to Current
Sous ChefSenior Living Communities – Amelia Island, FL,
I am the team Chef on a day to day operation, i provide breakfast and lunch for the Washington Capitals, plus coaches and staff, based on the nutrition that the athletes need and require to preform at a higher level at there craft.
One of my main objectives is to provide fun exciting and healthy meals for players, also making sure that if a player or anyone on the staff has a allergy that i take the proper precautions when executing there meals.
Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.
Prepared mise en place every day to promote efficient preparation of signature dishes.
Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
Performed as head chef as needed to maintain team productivity and restaurant quality.
06/2014 to 05/2016
Sous Chef/Executive ChefThe Freehouse – Minneapolis, MN,
Plated food according to restaurant artistic guidelines for attractive presentation.
Built strong vendor relationships to bring in top ingredients for optimal prices.
Supervised all kitchen food preparation while operating in demanding, high-volume environment.
Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.
Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
Created exciting dishes to draw in clientele and increase revenues.
09/2011 to 03/2013
Line CookThe Freehouse – Minneapolis, MN,
Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Marinated food items according to corporate-provided instructions and recipes.
Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
Delivered soiled dishes and pots and pans to washing areas and assisted in cleaning and drying all items.
Kept stations stocked and ready for use to maximize productivity.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
Operated all kitchen equipment safely to avoid injuries.
Operated fryers and grills according to instructions to maintain safety and food quality.
Assisted in preparation of menu items such as steaks, burgers and sandwiches.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
Grilled and deep fried various foods, including Seafood and Chicken.
Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
04/2010 to 04/2011
Line CookStar And Shamrock – City, STATE,
Marinated food items according to corporate-provided instructions and recipes.
Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
Kept stations stocked and ready for use to maximize productivity.
Operated fryers and grills according to instructions to maintain safety and food quality.
Education and Training
Expected in 06/2003 to to
High School Diploma: Bell Multicultural High School - Washington DC, GPA:
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