Sous Chef Resume Example Senior Living Communities - Washington, District Of Columbia

SOUS CHEF

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

Sous Chef
Amelia Island , FLSenior Living Communities/Aug 2016 to Current

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.

Sous Chef/Executive Chef
Minneapolis , MNThe Freehouse/Jun 2014 to May 2016

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.

Line Cook
Minneapolis , MNThe Freehouse/Sep 2011 to Mar 2013

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.

Line Cook
City , STATEStar And Shamrock/Apr 2010 to Apr 2011

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

High School DiplomaBell Multicultural High SchoolJun 2003City

Certifications

ServSafe

Resume Overview

School Attended

Bell Multicultural High School

Job Titles Held:

Sous Chef
Sous Chef/Executive Chef
Line Cook

Degrees

High School Diploma

Sous Chef Resume Example

DISCLAIMER

How this resume score could be improved?

Resume Overview

Create a job alert for [job role title] at [location].

Similar Resumes