sous chef resume example with 9+ years of experience
Jessica
Claire
resumesample@example.com
(555) 432-1000,
, , 100 Montgomery St. 10th Floor
:
Professional Summary
Executive manager with experience leading and overseeing all BOH and FOH activities. Strong history of devising precise and targeted business operations plans, managing costs, reviewing performance and driving change. Forward-thinking leader with expertise in setting goals, quality standards and growth initiatives while leading quick and efficient attainment of objectives.
Skills
Culinary Experience
Events Management
Catering
Event Planning
Kitchen Management Experience
Restaurant experience
Restaurant Management
Profit & Loss
Budgeting
Labor Cost Analysis
Recruiting
Payroll
Forecasting
Banquet Experience
Pricing
Cooking
Inventory Control
Food Safety
Merchandising
Sales Management
Purchasing
Microsoft Word
Strategic Planning
POS
Leadership
Microsoft Office
Office Management
Food Preparation
Business Development
Negotiation
Administrative experience (5 years)
Operations management
Human Resources
Retail Sales
Microsoft Excel
Computer literacy
Serving
Supervising experience
English
Hospitality
Interviewing
Sanitation
Succession planning
Menu Planning
Program Development
Performance Management
Change Management
Kitchen management
Kitchen experience
P&L Management
Cost control
Guest services
HACCP
Communication skills
Windows
Continuous improvement
Financial analysis
Social media marketing
Writing skills
Math
Food service
Certifications and Licenses
TABC
June 2020 to June 2022
Food Safety Manager
June 2020 to June 2025
Food Handler Certification
Assessments
Cooking skills: Basic food preparation ā Expert
July 2021
Preparing food, using cooking equipment, and converting ingredient measurements
Motivating others to achieve objectives and identifying improvements or corrective actions
Indeed Assessments provides skills tests that are not indicative of a license or certification, or continued
Development in any professional field.
Staff Supervision and Coordination
Education
, Expected in ā āHigh school diploma: - GPA:
Work History
The Kitchen - Sous Chef Chicago, IL, 01/2022 - 06/2022
Acted as head chef when required to maintain continuity of service and quality.
Planned and directed high-volume food preparation in fast-paced environment.
Mentored kitchen staff to prepare each for demanding roles.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
Established and updated staff schedules and assignments to optimize coverage of peak times.
Obtained fresh, local ingredients to lower grocery costs.
Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Cultivated positive relationships with vendors to source best ingredients at best prices.
Culvers Restaurant - General Manager Schererville, IN, 04/2021 - 12/2021
Managed budget implementations, employee reviews, training, schedules and contract negotiations.
Developed and maintained relationships with customers and suppliers through account development.
Implemented operational strategies and effectively built customer and employee loyalty.
Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans.
Reduced costs, managed delivery schedules and performed risk analysis to improve overall profitability.
Set, enforced and optimized internal policies to maintain responsiveness to demands.
Assessed reports to evaluate performance, develop targeted improvements and implement changes.
Enhanced operational efficiency and productivity by managing budgets, accounts and costs.
Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures and technology systems.
Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency
Applied performance data to evaluate and improve operations, target current business conditions and forecast needs.
The Kitchen - Events Chef & Manager Boulder, CO, 10/2014 - 03/2020
Learned under Chef and Pitmaster Ted Prater
Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Generated employee schedules, work assignments and determined appropriate compensation rates.
Planned promotional menu additions based on seasonal pricing and product availability.
Verified compliance in preparation of menu items and customer special requests.
Assisted customers in planning corporate events, social galas and gourmet dinners.
24 Diner - Sous Chef City, STATE, 12/2011 - 10/2014
Learned under Top Chef Texas contestant Chef Andrew Curren
Acted as head chef when required to maintain continuity of service and quality.
Planned and directed high-volume food preparation in fast-paced environment.
Mentored kitchen staff to prepare each for demanding roles.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
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.
Obtained fresh, local ingredients to lower grocery costs.
Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Cultivated positive relationships with vendors to source best ingredients at best prices.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Disciplined and dedicated to meeting high-quality standards.
Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Monitored and controlled overhead and production costs with responsibility for profit and loss.
Implemented successful cross-marketing strategies such as food and wine pairings.
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