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
Education
Sanford Brown CollegeFenton, MOExpected in 03/2009 – –Associate of Arts:Emergency Medical Technician - GPA:
University of PhoenixTempe, AZExpected in 04/2023 – –Associate of Applied Science:Health Administration - GPA:
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.
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