sous chef resume example with 14+ years of experience
JessicaClaire
, , 609 Johnson Ave., 49204, Tulsa, OK100 Montgomery St. 10th Floor
Home: (555) 432-1000
Cell:
resumesample@example.com
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Professional Summary
Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.
Skills
Chef Assistance
Equipment Inspection and Maintenance
Budgeting and Cost Control
Food Preparing, Plating and Presentation
Inventory Management
Food Preparation
High-Quality Ingredients
Kitchen Management
Scheduling Equipment Repairs
Portion Control
Staff Training
Equipment Purchasing
Line Inspections
Safe Food Handling
Learning Techniques
Guest Satisfaction
Operational Oversight
Cooking Technique Demonstrations
Work History
Sous Chef , 12/2017 to 09/2022 Affinity Gaming – Osceola, IA,
Acted as head chef when required to maintain continuity of service and quality.
Planned and directed high-volume food preparation in fast-paced environment.
Mentored kitchen staff to prepare each for demanding roles.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Collaborated with staff members to create meals for large banquets.
Established and updated staff schedules and assignments to optimize coverage of peak times.
Trained and managed kitchen personnel and supervised related culinary activity.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Junior Sous Chef / Cook, 06/2016 to 12/2018 Affinity Gaming – Sparks, NV,
Produced revolutionary menu offerings to put establishments on local, regional and national map.
Collaborated with staff members to create meals for large banquets.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Successfully completed kitchen product inventory as assigned.
Oversaw cleanliness of each station in kitchen.
Ordered food items for upcoming events per sous chef request.
Monitored recipe portioning to control food costs.
Sous Chef, 01/2014 to 09/2017 Homewood Flossmoor Park District – Flossmoor, IL,
Oversaw kitchen operations for Type and Type locations.
Account manager for food service contracts with public, private and educational institutions.
Reduced food costs Number% by using seasonal ingredients, setting standards for portion size and minimizing waste.
Monitored and controlled overhead and production costs with responsibility for profit and loss.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Disciplined and dedicated to meeting high-quality standards.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Trained and managed kitchen personnel and supervised related culinary activity.
Obtained fresh, local ingredients to lower grocery costs.
Line Cook, 05/2008 to 03/2016 Brass Ring Pub – City, STATE,
Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
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.
Created identical dishes numerous times daily with consistent care, attention to detail and quality.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Prepared food items such as meats, poultry and fish for frying purposes.
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.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Grilled meats and seafood to customer specifications.
Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
Unloaded food supplies from distributor trucks to efficiently organize inventory.
Handled portion control activities according to specified instructions provided by chef.
Transitioned between breakfast and lunch service.
Prepared average of Number orders each shift.
Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
Maintained smooth and timely operations in preparation and delivery of meals.
Managed relationships and negotiating prices with vendors for ingredients and equipment.
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.
Education
Indian River State College: Business Management, Expected in 05/2018 to Indian River State College - Ft. Pierce, FL, GPA:
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