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sous chef resume example with 7+ 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
Highly motivated Sales Associate with extensive customer service and sales experience. Outgoing sales professional with track record of driving increased sales, improving buying experience and elevating company profile with target market.
Skills
  • Food Preparation and Safety
  • Stocking and Replenishing
  • Food Spoilage Prevention
  • Menu Development
  • Menu Memorization
  • Recipes and menu planning
  • Plating
  • Safe handling
  • Sales planning
  • Mediterranean & French cuisine
  • Commanding leadership style
  • Special requests
  • Performance improvement
  • Schedule Management
  • Fine-dining expertise
  • Sanitation guidelines
  • Forecasting and planning
  • Food plating and presentation
  • Baking and broiling skills
  • Signature dish creation
  • Performance assessments
  • Food inventories
  • Wine expertise
  • Workflow Optimization
  • Conflict Resolution
Work History
03/2018 to 09/2021
Sous Chef Dominion Senior Living Hurstbourne, KY,
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Produced revolutionary menu offerings to put establishments on local, regional and national map.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Collaborated with staff members to create meals for large banquets.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.

+ Edit or add your own

  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
01/2017 to 02/2018
Chef De Partie Jprestaurants Saint Peter, MN,
  • Prepared items for roasting, sautéing, frying and baking.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Sanitized all counters properly to prevent food-borne illness.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Complied with portion and serving sizes as per restaurant standards.
  • Operated all kitchen equipment safely to prevent injuries.
  • Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
  • Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
  • Placed orders to restock items before supplies ran out.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Collaborated with staff members to create meals for large banquets.
  • Produced revolutionary menu offerings to put establishments on local, regional and national map.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Maintained well-organized mise en place to keep work consistent.
06/2015 to 12/2016
Sous Chef Dominion Senior Living Johnson City, TN,
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Produced revolutionary menu offerings to put establishments on local, regional and national map.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Collaborated with staff members to create meals for large banquets.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Established and updated staff schedules and assignments to optimize coverage of peak times.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Monitored and controlled overhead and production costs with responsibility for profit and loss.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Introduced new market items and spearheaded production of highly popular Sunday brunch.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Disciplined and dedicated to meeting high-quality standards.
04/2014 to 05/2015
Chef De Partie Jprestaurants Jersey, GA,
  • Supervised and enhanced work of 11-person team producing more than 250 plates per day.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
  • Operated all kitchen equipment safely to prevent injuries.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Sanitized all counters properly to prevent food-borne illness.
  • Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
  • Complied with portion and serving sizes as per restaurant standards.
  • Worked closely with head chef to create banquet menu for 180 wedding guests.
  • Prepared items for roasting, sautéing, frying and baking.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Education
Expected in 07/2017 to to
Diploma: Culinary Arts
Bishulim Culinary School - Tel Aviv Israel,
GPA:
Expected in 05/2019 to to
Certificate: Culinary Arts
Ducasse Education - Ducasse Education Paris,
GPA:
Expected in 03/2019 to to
Certificate: Culinary Arts
Ducasse Education - Paris,
GPA:
Expected in 09/2021 to to
Certificates 4 Courses: Baking And Pastry Arts
Le Cordon Bleu Paris - France, Paris,
GPA:

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Resume Overview

School Attended

  • Bishulim Culinary School
  • Ducasse Education
  • Ducasse Education
  • Le Cordon Bleu Paris

Job Titles Held:

  • Sous Chef
  • Chef De Partie
  • Sous Chef
  • Chef De Partie

Degrees

  • Diploma
  • Certificate
  • Certificate
  • Certificates 4 Courses

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