(555) 432-1000,
Montgomery Street, San Francisco, CA 94105
Professional Summary

Quality-driven Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives.

Core Qualifications
  • Food and beverage pairing
  • Budgeting and cost control
  • Customer service oriented
  • Food preparation techniques
  • Regulatory compliance
  • Dish preparation
  • Purchasing
  • Vendor relationships
  • Kitchen equipment and tools
  • Grilling and deep frying skills
  • Recipe creation
  • Portion and cost control
  • Cleaning and sanitizing methods
  • Menu development
  • Pantry restocking
  • Meal preparation
  • Team training
Sanford Brown College Fenton, MO Expected in 03/2009 Associate of Arts : Emergency Medical Technician - GPA :
University of Phoenix Tempe, AZ Expected in 04/2023 Associate of Applied Science : Health Administration - GPA :
Boyne Resorts - Kitchen Manager/Cook
Carrabassett Valley, ME, 10/2021 - 06/2022
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Replenished food items from inventory and rotated ingredients.
  • Followed established procedures and requirements for safe food handling, storage and service.
Rutgers University - Sous Chef
New Brunswick, NJ, 09/2019 - 10/2022
  • Managed kitchen staff team and assigned various stages of food production.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Monitored all meals served for temperature and visual appeal.
  • Trained kitchen workers on culinary techniques.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Monitored quality, presentation and quantities of plated food across line.
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
Careone - Lead Nutritionist
Weymouth, MA, 01/2017 - 09/2019
  • Provided care ranging from nutrition education to nutrition support for students.
  • Gathered data, assessed nutritional statuses and provided nutrition counseling for a 160 students based on individual needs, including nutrient requirements, medical issues and economic and social situations.
  • Coordinated nutritional care with other healthcare team members and managed care actions related to diet management.
  • Analyzed students eating habits, outlined areas for improvement and developed goal plans with ideal life changes to support wellness.
  • Researched and identified ingredients and nutritional components of foods, diets and menu choices.
  • Developed and oversaw preparation of specialized diets.
  • Compiled, recorded and maintained data pertaining to nutritional assessments, diet charts, health progress and therapeutic diet plans.
  • Encouraged parents of students to follow recommended food guidelines for well-balanced diets by giving suggestions of various wholesome foods and meals.
Company Name - Sous Chef
City, State, 01/2012 - 01/2017
  • Supervised all kitchen food preparation in demanding, high-volume environment.
  • Implemented and maintained excellent service to achieve guest satisfaction.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Negotiated with food suppliers to cut costs by buying in bulk.
  • Streamlined kitchen processes to shorten wait times and serve additional guest.
  • 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.
  • Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
  • Trained kitchen workers on culinary techniques.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Oversaw kitchen employee scheduling to meet all coverage needs and avoid wasted labor.
Company Name - Home Health Care Provider
City, State, 07/2022 - 10/2022
  • Maintained clean and well-organized environment for client happiness and safety.
  • Helped clients stay happy and healthy by providing mental and emotional support.
  • Assisted with client personal care needs to foster independence and well-being.
  • Ran errands for clients and drove to appointments to maintain wellness and support daily living needs.
Professional Affiliations

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School Attended

  • Sanford Brown College
  • University of Phoenix

Job Titles Held:

  • Kitchen Manager/Cook
  • Sous Chef
  • Lead Nutritionist
  • Sous Chef
  • Home Health Care Provider


  • Associate of Arts
  • Associate of Applied Science

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