sous chef resume example with 2+ years of experience

Jessica Claire
  • Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
  • H: (555) 432-1000
  • C:
  • Date of Birth:
  • India:
  • :
  • single:
  • :
Professional Summary

Creative and highly regarded [Job Title] successful at driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in [Area of expertise] with skills in concept development and high-quality restaurant operation in [Location]. Forward-thinking professional offering more than [Number] years of experience working in fast-paced kitchens. Skilled at staying focused and efficient in high-stress situations and maintaining calmness in busy times. Excellent and proven [Type] skills. Organized individual possessing excellent memorization and communication skills. Proficient in preparing raw food and ingredients for [Job title]s and [Job title]s. Detail-oriented professional with superior knife skills and strong sense of taste and smell. Handles criticism well and quickly learns from challenges. Dependable [Job Title] with expertise preparing [Type] foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in [Skill] and [Skill].

  • Food Preparation and Safety
  • Safe handling
  • Broiling skills
  • Bussiness dining and support
  • Sanitation guidelines
  • Food plating and presentation
  • Recipes and menu planning
  • Performance assessments
  • Made-to-order meals
  • Steady food flows
  • Process improvements
  • New hire training
  • Hospitality service
  • Problem-solving
  • Utensils and equipment
  • Performance improvement
  • Company quality standards
  • Food rotation
  • Garnishing
  • Ingredients Measuring
  • Frying
  • Sanitization
  • Food safety
  • Nutrition requirements
  • Plates presentation
  • Food prep techniques
  • Safe food handling
  • Good listening skills
  • Customer Service
Work History
Sous Chef, 04/2020 - Current
Celebration Hotel Ltd Charlotte, NC,
  • 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.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Disciplined and dedicated to meeting high-quality standards.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Kept labor at or below [Number]% to support business profit targets.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Properly handled and stored food to eliminate illness and prevent cross-contamination.
Meat Cutter, 04/2018 - 01/2019
Harris Teeter, Llc Kitty Hawk, NC,
  • Decreased meat waste by [Number]% through effective and accurate storage.
  • Analyzed meat temperatures for safety and quality and monitored heat conditions for stability.
  • Prepared [Number] customized meat orders, cut requests and wholesale services daily.
  • Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
  • Prepared and placed meat cuts and products in display counter to ease shopping experience of customers.
  • Cut, trimmed and ground meats such as beef, pork and poultry to prepare for packaging and sale.
  • Prepared poultry by cleaning, cutting and discarding inedible parts.
Line Cook, 03/2017 - 01/2019
Founding Farmers Reston, VA,
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Trained, managed and guided [Number] [Job title]s, improving overall performance and productivity [Number]%.
  • Prepared average of [Number] orders each shift.
  • Safely used kitchen equipment such as [Type] and [Type], effectively reducing injuries and burns [Number]%.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Grilled meats and seafood to customer specifications.
  • Communicated closely with [Job title]s to fully understand special orders for customers, including those with food allergies and gluten intolerance.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Dietary Cook, 06/2018 - 12/2018
Universal Health Services Fargo, ND,
  • Followed standard recipes, menus and apportions according to established standards.
  • Performed tasks pertaining to transportation, preparation and setting up of delivery meals.
  • Provided nourishing and health-conscious food to customers under sanitary conditions.
  • Maintained awareness of individual dietary needs of residents and verified proper delivery of meals to correct residents.
  • Sanitized and organized kitchen preparation areas and equipment according to food and health safety standards.
  • Weighed, measured and processed ingredients according to recipe specifications and dietary requirements.
  • Responded to notes and complaints concerning menu items and meals, working to develop resolutions and satisfy residents' tastes and preferences.
  • Cooked meals according to administrative policies, health code regulations and food service standards.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
High School Diploma: , Expected in 02/2017
Red River High School - Grand Forks, ND,
Status -

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

Your data is safe with us

Any information uploaded, such as a resume, or input by the user is owned solely by the user, not LiveCareer. For further information, please visit our Terms of Use.

Resume Overview

School Attended

  • Red River High School

Job Titles Held:

  • Sous Chef
  • Meat Cutter
  • Line Cook
  • Dietary Cook


  • High School Diploma

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

*As seen in:As seen in: