, , 609 Johnson Ave., 49204, Tulsa, OK100 Montgomery St. 10th Floor
H: (555) 432-1000
C:
resumesample@example.com
Date of Birth:
India:
:
single:
Summary
Motivated Chef, competent 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 make menu recommendations to meet company goals.
Skills
Attention to detail
Inventory management
Performance reviews
Quality
Safety
Scheduling
Employee development
Equipment usage
Time management
Vendor relations
Meal preparation
Banquets and catering
Team training
Cleaning and sanitizing methods
Effective prioritization
Recipe preparation
Food preparation
Experience
Line Cook/Banquet Cook, 01/2012 - 01/2013 Dominion Senior Living – Crossville, TN,
Maintained well-stocked stations with supplies and spices for maximum productivity.
Cleaned counters, food preparation areas and equipment with sanitizing spray to prevent cross- contamination from raw meat and other items.
Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
Adjusted established recipes to remove allergens or alter tastes for customer desires.
Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Unloaded food supplies from distributor trucks to efficiently organize inventory.
Handled portion control activities according to specified instructions provided by chef.
Sous Chef/Banquet Sous Chef, 01/2013 - 01/2017 Nourish And Bloom Market – Fayetteville, GA,
Supervised all kitchen food preparation in demanding, high-volume environment.
Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
Oversaw kitchen employee scheduling to meet all coverage needs and avoid wasted labor.
Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
Adjusted seasonal plans to source local ingredients and align special dishes with area events.
Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Performed as head chef as needed to maintain team productivity and restaurant quality.
Built strong vendor relationships to bring in top ingredients at optimal prices.
Created diverse cuisines for full restaurant, special event, catering and tasting menus.
Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
Executive Chef/Executive Banquet Chef, 01/2017 - 07/2019 Stone Bridge Tavern And Grill – City, STATE,
Trained and coached banquet staff to maintain groups' reputation for impeccable service.
Managed production of food for catered corporate and private events.
Supported kitchen budgeting efforts by avoiding waste and using proper stock rotation procedures.
Reviewed staffing levels to meet service, operational and financial objectives.
Reviewed quality and appearance of food to identify gaps in employees' knowledge and performance.
Completed purchase orders to requisition food and equipment for upcoming events.
Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
Adhered to state and local health and safety regulations for food handling and sanitation.
Kept kitchen work stations, utensils and equipment clean and sanitized between banquet rushes.
Maintained strict standards for portion sizes and inventory management to consistently meet budget targets.
Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.
Directed presentation and portioning of food for banquet functions.
Sous Chef, 02/2020 - 09/2020 Island Grove Wine Company At Formosa Gardens – City, STATE,
Plated food according to restaurant artistic guidelines to promote attractive presentation.
Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
Supervised all kitchen food preparation in demanding, high-volume environment.
Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
Performed as head chef as needed to maintain team productivity and restaurant quality.
Head Chef, 05/2021 - Current Artisans Tables – City, STATE,
Planned and prepared food product orders to maintain appropriate stock levels.
Monitored quality, presentation and quantities of plated food across line.
Trained kitchen workers on culinary techniques.
Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Developed innovative recipes to suit complicated dietary requirements for customers.
Developed recipes and menus to meet consumer demand and align with culinary trends.
Supervised preparation of specialty items and customer requests to verify accuracy in production.
Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
Streamlined kitchen processes to shorten wait times and serve additional guests.
Education and Training
High School Diploma: , Expected in - Professional And Technical High School - Kissimmee, FL GPA:
Completed professional development in Hospitality and Tourism.
SafeServ managers certification.: , Expected in - - , GPA:
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