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sous chef resume example with 20+ years of experience

Jessica Claire
, , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
Home: (555) 432-1000 - Cell: - resumesample@example.com - - -
Professional Summary

Proficient Sous Chef highly competent at operating in fast-paced, demanding environments. Adaptable professional with success handling challenges. 29-year background in high-end restaurant industry.

Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Dedicated restaurant professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.

Skills
  • Stocking and Replenishing
  • Food Preparation and Safety
  • Food Spoilage Prevention
  • Menu Memorization
  • Safe handling
  • Food plating and presentation
  • Workflow Optimization
Work History
06/2013 to 10/2021
Sous Chef Lifewell Senior Living Schertz, TX,
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Collaborated with staff members to create meals for large banquets.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • 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.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
01/2011 to 06/2013
Cashier/Stocker Petco Oceanside, CA,
  • Helped customers complete purchases, locate items and join reward programs.
  • Answered questions about store policies and addressed customer concerns.
  • Restocked and organized merchandise in front lanes.
  • Worked flexible schedule and extra shifts to meet business needs.
  • Reconciled cash drawer at start and end of each shift, accounting for errors and resolving discrepancies.
  • Maintained secure cash drawers, promptly resolving discrepancies in daily totals.
  • Replenished sales floor merchandise and organized shelves, racks and bins for optimal appearance.
  • Collected and authorized payments of guests.
  • Worked closely with shift manager to solve problems and handle customer concerns.
  • Promoted customer loyalty and consistent sales by delivering friendly service and knowledgeable assistance.
  • Operated cash register for cash, check and credit card transactions with excellent accuracy levels.
  • Maintained current knowledge of store promotions and highlighted sales to customers.
  • Set up new sales displays each Sunday.
  • Performed cash, card and check transactions to complete customer purchases.
07/2008 to 11/2010
Kitchen Manager/Chef Alterra Mountain Co Laguna Hills, CA,
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Followed standardized recipes set by Chef for production of breakfast, lunch and dinner meals.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
  • Checked and tested foods to verify quality and temperature.
  • Wiped down counters using sanitizing spray to prevent cross-contamination among food items.
  • Purchased food and cultivated strong vendor relationships.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Handled money, balanced tills, processed credit card payment batches and prepared bank deposits, maintaining 100% accuracy.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Motivated staff to perform at peak efficiency and quality.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Oversaw food preparation and monitored safety protocols.
07/1991 to 06/2008
Pantry/Line Cook/Deck Kitchen Manager Sweetwater Casino City, STATE,

Maintained food safety and sanitation standards.

  • Stocked supplies to maintain sufficient levels of food products at pantry station.
  • Completed side work and prep according to back of house checklist.
  • Prepared salads, sandwiches and desserts for restaurant guests and catered events.
  • Prepped dressing, vinaigrettes and accompanying garnishes for pantry menu items.
  • Notified chef in advance of supply needs to prevent inventory shortage.
  • Cleaned and sanitized pantry station at end of shift.
  • Coordinated with fellow employees to meet guests' needs to support restaurant operation.
  • Communicated with servers and chef to expedite food delivery.
  • Adhered to state and local health and safety regulations for food handling and sanitation.
  • Cleaned counters, shelves, walls, furniture and equipment in food service areas.
  • Managed opening and closing shift kitchen tasks.
  • Measured, weighed and mixed appropriate ingredients according to recipe directions.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • 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.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Grilled meats and seafood to customer specifications.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Handled portion control activities according to specified instructions provided by chef.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
Education
Expected in 06/1993 to to
Diploma:
Oakcrest High School - Mays Landing, NJ
GPA:
Expected in 06/1993 to to
: Pastry Baking/ Commercial Foods
Atlantic County Vocational School - Mays Landing, NJ,
GPA:

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Resume Overview

School Attended

  • Oakcrest High School
  • Atlantic County Vocational School

Job Titles Held:

  • Sous Chef
  • Cashier/Stocker
  • Kitchen Manager/Chef
  • Pantry/Line Cook/Deck Kitchen Manager

Degrees

  • Diploma

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