Sous Chef Resume Example Company Name

DontayRay

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

Experience

Sous Chef / Company Name - City, State10/2019 - Current

Managed kitchen staff team and assigned various stages of food production.
Incorporated customer recommendations and feedback to experiment with new dishes.
Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Focused on customer satisfaction, creating delicious cuisine to impress diners.
Supervised preparation of specialty items and customer requests to verify accuracy in production.
Managed all major Food and Beverage kitchen operations.
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.
Planned and prepared food product orders to maintain appropriate stock levels.
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.
Implemented and maintained excellent service to achieve guest satisfaction.
Coordinated and executed menu planning, recipe development and daily restaurant operations.
Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
Oversaw hiring, training and development of kitchen employees.
Improved performance of team members resulting in high-quality meals produced daily.

Lead Nutritionist / Company Name - City, State01/2017 - 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.

Sous Chef / Company Name - City, State01/2012 - 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.

Education

Sanford Brown College - City, State03/2009Associate of Arts: Emergency Medical Technician

University of Phoenix - City, StateExpected in 04/2023Associate of Applied Science: Health Administration

Resume Overview

School Attended

Sanford Brown College
University of Phoenix

Job Titles Held:

Sous Chef
Lead Nutritionist

Degrees

Sanford Brown College - City, State 03/2009 Associate of Arts : Emergency Medical Technician
University of Phoenix - City, State Expected in 04/2023 Associate of Applied Science : Health Administration

Sous Chef Resume Example

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