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sous chef resume example with 5+ years of experience

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

Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals. Quality-driven Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Hardworking employee with customer service, multitasking and time management abilities. Devoted to giving every customer a positive and memorable experience.

Skills
  • Detail Oriented
  • Line Inspections
  • Supervising Food Prep
  • Food Preparation
  • Cost Control and Budgeting
  • Safe Food Handling
  • Motivational Team Management
  • Inventory Management
  • Team Leadership
  • Menu Planning
  • Staff Training
  • Garnishing and Plating
  • Ordering and Requisitions
  • Portion Control
  • Kitchen Management
  • Standards Compliance
Experience
05/2022 to Current
Sous Chef Buckner International Amarillo, TX,
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Trained kitchen workers on culinary techniques.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Monitored food products, driving quality, freshness and integrity.
  • Liaised closely with kitchen and front-of-house personnel.
  • Assisted with interviewing, hiring and training kitchen personnel.
  • Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
  • Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
01/2018 to 12/2022
Head Chef Quintegra Solutions Evansville, IN,
  • Monitored quality, presentation and quantities of plated food across line.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Trained kitchen workers on culinary techniques.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Checked quality of food products to meet high standards.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Supervised food preparation staff to deliver high-quality results.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
01/2021 to 04/2022
Sous Chef Buckner International Harlingen, TX,
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Trained kitchen workers on culinary techniques.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Monitored food products, driving quality, freshness and integrity.
  • Performed as head chef to maintain team productivity and restaurant quality.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Liaised closely with kitchen and front-of-house personnel.
  • Assisted restaurant in meeting financial targets by achieving food quality objectives.
  • Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Determined schedules and staff requirements necessary to prepare and plate food.
Education and Training
Expected in 06/2019 to to
High School Diploma:
Aapoly - Melbourne, VIC,
GPA:

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Resume Overview

School Attended

  • Aapoly

Job Titles Held:

  • Sous Chef
  • Head Chef
  • Sous Chef

Degrees

  • High School Diploma

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