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Sous Chef Resume Example

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SOUS CHEF
Skills
  • Workflow Optimization & Time Management
  • Consistently Multi-task Under High-Volume, High Stress Atmosphere
  • Manage Inventory While Maintaining Consistent Portion and Cost Control
  • Positive, Outgoing & Professional
  • Food Service & Dish Preparation
Education and Training
05/2008
High School Diploma
Oakville Sr. High SchoolCity, State
05/2011
Associate of Arts - General Education
Saint Louis Community CollegeCity, State
Summary

Talented Sous Chef and Line Cook skilled at grilling, roasting and broiling meat and vegetables. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow that upholds business standards. Results-focused Sous Chef and Line Cook with 11 years of experience in fast-paced kitchen settings. Skilled in cooking, cost controls, management, crew training and development. Maintains accurate paperwork for scheduling, payroll and employee records. Serve-Safe Certified and able to provide proper documentation. Consistently punctual and experienced in following menus and recipes to prepare very wide variations of meals. Skillful in setting up and cleaning equipment for daily food preparation and receiving, stocking and ordering ingredients and kitchen supplies. Excellent multitasker recognized for efficiently directing kitchen operations. Hard-working Cook brings detail-oriented approach to food preparation and handling. Keep kitchen areas well-stocked and organized for maximum efficiency. Team-oriented and reliable with excellent communication and problem-solving strengths.

Experience
Sous ChefCompany Name | City, State04/2015 - 09/2020
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • 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.
  • Did inventory for both front and back of house maximizing profits by consistency of ordering while avoiding over-ordering and wasted product.
  • Supervised all kitchen food preparation in demanding, high-volume environment.
  • Maximized customer satisfaction and team operations by executing vised and executed all kitchen preparation including all stations (saute', grill, appetizers, pantry, pizzas) in a demanding, high volume environment.
  • Efficiently and effectively executed all stations during very high-volume rushes while ensuring the rest of kitchen staff was consistently selling beautiful dishes at all times
  • Very outgoing; more than happy and eager to converse with customers about their dishes/any food or restaurant questions that might arise during the appropriate time and setting.
  • Also worked as server in the front of house if I was available or off work from kitchen.
Wok Cook, Line CookCompany Name | City, State05/2015 - 02/2017
  • Kept stations stocked and ready for use to maximize productivity.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Washed and peeled ingredients to prepare for use in different meals and recipes.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Developed delicious wok-centered dishes, which incorporated meat, seafood, vegetables and dumplings.
  • Marinated food items according to corporate-provided instructions and recipes.
  • Oversaw food product inventory, making recommendations to Head Chef to streamline kitchen operations.
Sous Chef, Prep Cook, Line Cook, Server, Etc.Company Name | City, State03/2009 - 04/2015
  • Oversaw kitchen employee scheduling to meet all coverage needs and avoid wasted labor.
  • Kept stations stocked and ready for use to maximize productivity.
  • Built strong vendor relationships to bring in top ingredients at optimal prices.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Supervised all kitchen food preparation in demanding, high-volume environment.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Streamlined kitchen processes to shorten wait times and serve countless additional guests per hour.
  • Performed mise en place daily to efficiently prepare signature dishes.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Placed frequently used food such as eggs and pancake mix in proper storage containers and placed perishable items in refrigerator.
  • Did various other jobs throughout time spent working there including serving, barista, bartender and dishes
  • Worked superbly well with staff, managers, owners and customers alike.
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Resume Overview

School Attended

  • Oakville Sr. High School
  • Saint Louis Community College

Job Titles Held:

  • Sous Chef
  • Wok Cook, Line Cook
  • Sous Chef, Prep Cook, Line Cook, Server, Etc.

Degrees

  • High School Diploma
    Associate of Arts - General Education

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