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sous chef resume example with 11+ 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

Talented kitchen leader and team motivator successful at maintaining staff focus, efficiency and productivity in high-volume, fast-paced operations. Experienced with american cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Seasoned professional specializing in american cuisine. Successful 10+ year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. 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. Forward-thinking professional offering more than 20 years of experience working in fast-paced kitchens. Skilled at staying focused and efficient in high-stress situations and maintaining calmness in busy times.

Skills
  • Recipes and menu planning
  • Stocking and Replenishing
  • Conflict Resolution
  • Food Preparation and Safety
  • Menu Development
  • Food Spoilage Prevention
  • Menu Memorization
  • Safe handling
  • Performance improvement
  • Food inventories
  • Performance assessments
  • Signature dish creation
Work History
03/2006 to 11/2007
Sous Chef H.S.H Limited Chicago, IL,
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • 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.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Evaluated inventory levels on daily basis and placed orders to restock meats, vegetables and canned good items before supplies ran out.
04/2002 to 01/2007
Sous Chef H.S.H Limited Beverly Hills, CA,
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant gross.
  • Supervised and enhanced work of 6-8 person team producing more than 250 + plates per day.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Kept labor at or below 18-24% to support business profit targets.
  • Collaborated with owners and chef to create delicious meals for large banquets, including carryout and dine in events for up to 1-160+ people.
01/2000 to 12/2002
Bartender Uncle Julio's Fort Worth, TX,
  • Assisted servers with specialty drinks orders by preparing on-demand items without delay.
  • Maintained secure cash drawers, promptly resolving discrepancies for accuracy.
  • Set up bar for operation, obtained cash bank and stocked service bar.
  • Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
  • Upsold menu items to customers, driving up per sale revenues and maximizing profits.
  • Took customer orders and capitalized on opportunities to sell special beverage and food options.
  • Kept alcoholic beverages well-stocked and organized to meet expected demands.
  • Polished glassware, bussed tables and removed debris to keep customer areas fresh and clean.
  • Upsold daily specials and beverage promotions to exceed daily sales goals.
  • Set up glassware, liquor and other necessary supplies for special events.
06/1996 to 11/2000
Manager Jones Lange Lasalle Inc. Mill Valley, CA,
  • Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines and mixers.
  • Assisted servers with specialty drinks orders by preparing on-demand items without delay.
  • Upsold daily specials and beverage promotions to exceed daily sales goals.
  • Kept alcoholic beverages well-stocked and organized to meet expected demands.
  • Developed new signature cocktails to support bar marketing brand and increase profits.
  • Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
  • Kept accurate inventories and notified management of ordering needs for liquor, beer, wine and bar supplies.
  • Consulted with managers to organize special events and promotions such as trivia nights to bring in new customers.
  • Upsold menu items to customers, driving up per sale revenues and maximizing profits.
  • Maintained relationships with restaurant vendors to facilitate effective inventory management and implement cost controls.
  • Applied excellent organizational and multitasking abilities to handle simultaneous customer, team and business needs while avoiding unnecessary delays or errors.
  • Maintained secure cash drawers, promptly resolving discrepancies for accuracy.
  • Developed unique drink and cocktail offerings on monthly basis as part of seasonal offerings.
  • Took customer orders and capitalized on opportunities to sell special beverage and food options.
  • Created balanced shift schedules to keep bar reasonably staffed during peak periods and maximize earnings for bartenders.
  • Improved operational planning and business frameworks to enhance resource utilization and reduce waste.
  • Adjusted job assignments and schedules to keep pace with dynamic business needs, factoring in processes, employee knowledge and customer demands.
  • Onboarded new employees, including training, mentoring and new hire documentation.
  • Evaluated employees' strengths and assigned tasks based upon experience and training.
  • Applied customer feedback to develop process improvements and support long-term business needs.
  • Cross-trained existing employees to maximize team agility and performance.
  • Recorded inventory sales into organization's weekly income report.
  • Delivered feedback to decision-makers regarding employee performance and training needs.
  • Maximized performance by monitoring daily activities and mentoring team of 25 associates.
Education
Expected in 06/1992
High School Diploma:
Fordson High School - Dearborn, MI
GPA:
Expected in
No Degree: General Studies
Henry Ford College - Dearborn, MI
GPA:
Certifications
  • Certified Cottage inn cafe, manager, server safe certified
  • Certified St. Joeseph mercy hospital, cook, server safe certified

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Resume Overview

School Attended

  • Fordson High School
  • Henry Ford College

Job Titles Held:

  • Sous Chef
  • Sous Chef
  • Bartender
  • Manager

Degrees

  • High School Diploma
  • No Degree

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