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Sous Chef Resume Example

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SOUS CHEF
Summary

Innovative [Job Title] with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers.

Results-focused [ Job Title] with [Number] years of experience in fast-paced kitchen settings. Skilled in cooking, cost controls, management, crew training and development. Maintains accurate paperwork for scheduling, payroll and employee records.

Motivated [Job Title] focused on sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients.

Dynamic [Job Title] creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Inspects kitchen areas and issues corrective actions to maintain company and health department standards.

Enthusiastic [Job Title] eager to manage food and related costs, procedures, quality and back of house labor and budgets. Reliable, hardworking and driven to provide guests with top-quality food. Works with [Job title] to develop cost-effective specials and menu changes to achieve maximum sales.

Talented Chef with [Number] years of experience preparing delicious, healthy dishes. Specializing in menus known for attracting and retaining customers. Provides culinary management skills to fast-paced kitchens.

Skills
  • High-quality ingredients
  • Dish preparation
  • Motivational team management
  • Workflow Optimization
  • Positive and professional
  • Equipment usage
  • Vendor relations
  • Foodservice
  • Time management
  • Farm to table
  • Grilling and deep frying skills
  • Recipe creation
  • Food and beverage pairing
  • Pantry restocking
  • Team training
  • Banquets and catering
  • Portion and cost control
  • Menu development
  • Cleaning and sanitation
  • Vendor relationships
  • Purchasing
  • Food preparation techniques
Experience
03/2019 to 07/2020
Sous ChefPaper canoe － Duck, NC
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Oversaw kitchen employee scheduling to meet all coverage needs and avoid wasted labor.
  • Supervised all kitchen food preparation in demanding, high-volume environment.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Performed as head chef as needed to maintain team productivity and restaurant quality.
  • Performed mise en place daily to efficiently prepare signature dishes.
  • Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
  • Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
  • Created exciting dishes at competitive prices to attract clientele and increase revenue.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Devised creative food and wine pairings to drive successful cross-marketing strategy.
07/2019 to 03/2020
Executive Chef1587 @ Tranquility Inn － Manteo, NC
  • Created exciting dishes at competitive prices to attract clientele and increase revenue.
  • Managed kitchen staff team of [Number] and assigned various stages of food production.
  • Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
  • Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Monitored quality, presentation and quantities of plated food across line.
  • Monitored all meals served for temperature and visual appeal.
  • Initiated software based inventory control system to manage inventory and analyze food cost.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Incorporated customer recommendations and feedback to experiment with new dishes.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Prepared schedules, work assignments and constructed employee compensation packages.
  • Adjusted seasonal plans to source local ingredients and align special dishes with area events.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Provided excellent professional development opportunities for staff.
  • Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Partnered with [Job title] to create dynamic entrees for large banquets and special events.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Oversaw hiring, training and development of kitchen employees.
01/2012 to 01/2019
Catering ManagerHare and hound － Landrum, SC
  • Worked with chefs to prepare custom menus, including meals and beverages.
  • Gathered customer requirements and worked with catering team in implementing specifications.
  • Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
  • Prepared and led foodservice training programs to teach staff various tasks such as stocking and restocking condiments, correctly inputting orders into system and performing credit and debit card transactions.
  • Priced and ordered food products, kitchen equipment and food service supplies.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Scheduled, organized and led food tastings to facilitate selections and surpass expectations.
  • Controlled portion sizes and garnishing for optimal cost controls.
  • Enforced staff performance and service standards to deliver consistent and positive customer experiences.
  • Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Trained employees on cooking techniques, safety standards and performance strategies.
05/2008 to 03/2018
Kitchen ManagerPine crest inn － Tryon, NC
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Received, organized and rotated paper goods and food ingredients.
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
  • Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Enforced staff performance and service standards to deliver consistent and positive customer experiences.
  • Priced and ordered food products, kitchen equipment and food service supplies.
  • Controlled portion sizes and garnishing for optimal cost controls.
  • Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
Education and Training
05/1998
Associate of Applied Science: Culinary ArtsWake Technical Community College － Raleigh, NC
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Resume Overview

Companies Worked For:

  • Paper canoe
  • 1587 @ Tranquility Inn
  • Hare and hound
  • Pine crest inn

School Attended

  • Wake Technical Community College

Job Titles Held:

  • Sous Chef
  • Executive Chef
  • Catering Manager
  • Kitchen Manager

Degrees

  • Associate of Applied Science : Culinary Arts

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