Sous Chef resume example

Supervised all kitchen food preparation while operating in demanding, high-volume environment.Prepared mise en place every day to promote efficient preparation of signature dishes.Plated food according to restaurant artistic guidelines for attractive presentation.Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.Created diverse cuisines, including full restaurant, special event, catering and tasting menus.Worked with vendors to locate optimal recipe ingredients at cost-effective rates.Directed staff in the restaurant kitchen as well as in the field when completing catering jobs.Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.Created exciting dishes to draw in clientele and increase revenues.Performed as head chef as needed to maintain team productivity and restaurant quality.Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.Assessed inventory levels every once a month and placed orders to replenish goods before supplies depletedMonitored and improved work of up to 9 team members producing over 50+ breakfast covers on a slow day culinary techniques, increasing productivity and boosting workflows within [Number] [Timeframe].Maintained labor at under [Number]% to promote long-term business profitability.Purchased ingredients from local farms.Built strong vendor relationships to bring in top ingredients for optimal prices.Helped staff adhere to tough restaurant requirements through effective discipline and motivation.Worked closely with executive chef of the resort and Sous chef of the resort to create dynamic entrees for large banquets, including weddings and Private events for up to 1500+ people.Streamlined recipes and [Type] processes for kitchen staff, effectively shortening patron wait times and enabling establishment to serve [Number] additional guests per [Timeframe].vironment.Prepared mise en place every day to promote efficient preparation of signature dishes.Plated food according to restaurant artistic guidelines for attractive presentation.Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.Created diverse cuisines, including full restaurant, special event, catering and tasting menus.Worked with vendors to locate optimal recipe ingredients at cost-effective rates.Directed staff in the restaurant kitchen as well as in the field when completing catering jobs.Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.Created exciting dishes to draw in clientele and increase revenues.Performed as head chef as needed to maintain team productivity and restaurant quality.Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.Assessed inventory levels every once a month and placed orders to replenish goods before supplies depletedMonitored and improved work of up to 9 team members producing over meals per morning trained new hires s on culinary techniques, increasing productivity and boosting workflows within ticket times of no more then 15 per minute..Maintained labor at the standers of the Company policy to promote long-term business profitability.Purchased ingredients from local farms, including produce and seafood, which helped reduced grocery costs And help put the local small business. Built strong vendor relationships to bring in top ingredients for optimal prices.Helped staff adhere to tough restaurant requirements through effective discipline and motivation.Worked closely with executive chef of the resort and Sous Chef of the resort to create dynamic entrees for large banquets, including weddings and private Mingo events for up to 1000+ people.Streamlined recipes and quicker processes for kitchen staff, effectively shortening patron wait times and enabling establishment to serve quality and quickness. Prepared mise en place every day to promote efficient preparation of signature dishes.Plated food according to restaurant artistic guidelines for attractive presentation.Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.Created diverse cuisines, including full restaurant, special event, catering and tasting menus.Worked with vendors to locate optimal recipe ingredients at cost-effective rates.Directed staff in the restaurant kitchen as well as in the field when completing catering jobs.Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.Created exciting dishes to draw in clientele and increase revenues.Performed as head chef as needed to maintain team productivity and restaurant quality.Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.Assessed inventory levels every once a month and placed orders to replenish goods before supplies depletedMonitored and improved work of up to 9 team members producing over 50+ breakfast covers on a slo [Job title]s on [Type] culinary techniques, increasing productivity and boosting workflows within [Number] [Timeframe].Maintained labor at under [Number]% to promote long-term business profitability.Purchased ingredients from local farms, including produce and seafood, which reduced grocery costs and helps the local business. Built strong vendor relationships to bring in top ingredients for optimal prices.Helped staff adhere to tough restaurant requirements through effective discipline and motivation

• Prepared mise en place every day to promote efficient preparation of signature dishes.
• Plated food according to restaurant artistic guidelines for attractive presentation.
• Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
• Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.
• Created diverse cuisines, including full restaurant, special event, catering and tasting menus.
• Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
• Directed staff in the restaurant kitchen as well as in the field when completing catering jobs.
• Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
• Created exciting dishes to draw in clientele and increase revenues.
• Performed as head chef as needed to maintain team productivity and restaurant quality.
• Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
• Assessed inventory levels every once a month and placed orders to replenish goods before supplies depletedMonitored and improved work of up to 9 team members producing over meals per mornin
• Trained [Job title]s on [Type] culinary techniques, increasing productivity and boosting workflows within [Number] [Timeframe].
• Maintained labor at under [Number]% to promote long-term business profitability.
• Purchased ingredients from local farms, including [Type] and [Type], which reduced grocery costs by [Number]%.
• Built strong vendor relationships to bring in top ingredients for optimal prices.
• Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
• Worked closely with [Job title] and [Job title] to create dynamic entrees for large banquets, including [Type] and [Type] events for up to [Number] people.
• Streamlined [Type] and [Type] processes for kitchen staff, effectively shortening patron wait times and enabling establishment to serve [Number] additional guests per [Timeframe].