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Seasoned Sous Chef specializing in many cuisines. Successful 10 year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Enthusiastic sous chef eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top quality food.
- Menu Planning
- Recipe Development
- Decision Making
- Equipment Inspection and Maintenance
| - Quality Control and Oversight
- Food Preparing, Plating and Presentation
- Food and Beverage Service
- Food Production Timing
|
Sous Chef, 05/2020 - Current
Hornblower – Galveston, TX,
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Mentored kitchen staff to prepare each for demanding roles.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Disciplined and dedicated to meeting high-quality standards.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Planned and directed high-volume food preparation in fast-paced environment.
Line Cook, 11/2016 - Current
Stan Clark Companies – Oklahoma City, OK,
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Grilled meats and seafood to customer specifications.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Handled portion control activities according to specified instructions provided by chef.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Led shifts while preparing food items and executing requests based on required specifications.
Cook, 07/2015 - 09/2016
Council For Economic Opportunities In Greater Cleveland – , ,
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Line Cook, 08/2011 - 06/2015
Stan Clark Companies – Tulsa, OK,
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Set up work stations and prepped [Type] food for dishes to increase productivity during busy mealtimes.
- Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
- Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
- Grilled meats and seafood to customer specifications.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Handled portion control activities according to specified instructions provided by chef.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
GED: , Expected in 06/2009
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North Hagerstown High School - Hagerstown, MD
GPA:
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