- Montgomery Street, San Francisco, CA 94105
- (555) 432-1000
- resumesample@example.com
Talented sous Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing all personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organized and reliable with outstanding menu creation capabilities. Well organized dedicated to improving accuracy and efficiency by maintaining and developing administrative and procedural processes. Focused and communicative individual possessing super data entry, time management and customer service skills. Enthusiastic eager to contribute to team success through hard work, attention to detail and excellent organizational skills. Clear understanding. Motivated to learn, grow and excel in.
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Hca – Pearland, TX,
- Maintained well-organized mise en place to keep work efficient and consistent.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Planned and directed high-volume food preparation in fast-paced environment.
- Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Disciplined and dedicated to meeting high-quality standards.
- Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant revenues.
- Acted as head chef when required to maintain continuity of service and quality.
- Evaluated inventory levels basis and placed orders to restock foods goods items before supplies ran out.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Maximized quality assurance by completing frequent checks of line.
- Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
- Purchased food and cultivated strong vendor relationships.
Hy-Vee – Eagan, MN,
- Motivated staff to perform at peak efficiency and quality.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw food preparation and monitored safety protocols.
- Hired and managed all kitchen staff.
- Checked and tested foods to verify quality and temperature.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Rocket Farm Restaurants – Houston, TX,
- Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Grilled meats and seafood to customer specifications.
- Handled portion control activities according to specified instructions provided by chef.
- Planned and delegated all facets of ingredient preparation.
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
Walter Payton's Roundhouse – City, STATE,
- Displayed correct recipes on monitor during prepping, frying and sautéing process to prepare ingredients and plate dishes to business standards.
- Chopped vegetables, butchered meat and made sauces to prepare food for service.
- Cleaned sauté station and sanitized and stocked equipment, utensils and tools to prepare for next day's work.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
- Prepared garnishing items ahead of time to promote efficiency.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
East Aurora High School - Aurora,il,
- Illinois food safety certificated
- ServSafe
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School Attended
- East Aurora High School
Job Titles Held:
- Sous Chef
- Kitchen Manager
- Grill Cook
- Sauté Line Cook
Degrees
- High School Diploma
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