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Sous Chef Resume Example

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SOUS CHEF
Summary

Results-focused Chef with 10 years of experience in fast-paced kitchen settings. Well-developed strengths in team leadership, problem-solving and communication. Demonstrated success building high-performance teams.

Enthusiastic sous chef eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to provide guests with top-quality food.

Skills
  • Motivational team management
  • High-quality ingredients
  • Dish preparation
  • Positive and professional
  • Foodservice
  • Time management
  • Workflow Optimization
  • Portion and cost control
  • Equipment usage
  • Cleaning and sanitation
  • Grilling and deep frying skills
  • Team training
  • Kitchen equipment and tools
  • Inventory management
  • Purchasing
Experience
Sous Chef
Cherry Hill, NJMaggiano's Little Italy - Official Page/Sep 2019 to Current
  • Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.
  • Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
  • Supervised all kitchen food preparation while operating in demanding, high-volume environment.
  • Maintained labor at under 15.5% to promote long-term business profitability.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Assessed inventory levels every two weeks and placed orders to replenish goods before supplies depleted.
  • Recognized by management for providing exceptional customer service.
  • Upheld food safety standards at all times.
  • Closely adhered to food safety and sanitation procedures established by company and regulatory agencies.
  • Utilized approved food recipes and production standards to monitor quality, serving temperatures and standard portion control.
  • Resolved customer concerns and relayed relevant information to supervisor.
  • Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
  • Instructed cooks and other workers in preparation, cooking, garnishing, and presentation of food
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Oversaw hiring, training and development of kitchen employees.
Cook
Moorestown, NJYard House /Jul 2018 to Sep 2019
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Won employee of the year on my last year there for my dedication and willing to help other when needed
  • Trained numerous kitchen personnel from ground up to take on challenging stations such as dish and chef
  • Maintained compliance with company policies, objectives and communication goals.
Corporate Trainer/Team Leader/Line Chef
Cherry Hill, NJBravo Brio Restaurant/Apr 2011 to Jul 2018
  • Boosted confidence of employees by providing skilled training to improve knowledge and productivity.
  • Authored new training procedures and manuals for instructors.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Instructed cooks and other workers in preparation, cooking, garnishing, and presentation of food
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Planned and prepared food products orders to maintain appropriate stock levels.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Worked closely with team members to deliver project requirements, develop solutions and meet deadlines.
  • Provided excellent service and attention to customers when face-to-face or through phone conversations.
  • Earned reputation for good attendance and hard work.
Cook
Cherry Hill, NJCalifornia Pizza Kitchen/Mar 2010 to Aug 2015
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Communicated with wait staff regarding customer requests, dietary concerns and allergy questions.
  • Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
Education and Training
GEDCamden County CollegeSep 2017Blackwood, NJ
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Resume Overview

Companies Worked For:

  • Maggiano's Little Italy - Official Page
  • Yard House
  • Bravo Brio Restaurant
  • California Pizza Kitchen

School Attended

  • Camden County College

Job Titles Held:

  • Sous Chef
  • Cook
  • Corporate Trainer/Team Leader/Line Chef

Degrees

  • GED

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