SEARCH

Sous Chef Resume Example

Resume Score: 80%

Love this resume?Build Your Own Now
SOUS CHEF
Summary
Skills
  • Motivational team management
  • High-quality ingredients
  • Dish preparation
  • Vendor relations
  • Time management
  • Positive and professional
  • Foodservice
  • Compliance
  • Equipment usage
  • Menu development
  • Grilling and deep frying skills
  • Purchasing
  • Kitchen equipment and tools
  • Food and beverage pairing
  • Vendor relationships
  • Food procurement
  • Team training
  • Pantry restocking
  • Meal preparation
  • Cleaning and sanitizing methods
  • Inventory management
  • Portion and cost control
  • Recipe creation
Experience
08/2018 to 07/2020
Sous ChefChartwells Higher Education Dining Services － Washington, DC
  • Oversaw kitchen employee scheduling to meet all coverage needs and avoid wasted labor.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Built strong vendor relationships to bring in top ingredients at optimal prices.
  • Supervised all kitchen food preparation in demanding, high-volume environment.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Streamlined kitchen processes to shorten wait times and serve [Number] additional guests per hour.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Created exciting dishes at competitive prices to attract clientele and increase revenue.
  • Adjusted seasonal plans to source local ingredients and align special dishes with area events.
  • Monitored and improved performance of [Number] team members resulting in [Number] meals produced daily.
  • Performed as head chef as needed to maintain team productivity and restaurant quality.
  • Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
  • Partnered with [Job title] to create dynamic entrees for large banquets and special events.
  • Purchased ingredients from local farms to benefit environment and reduce costs [Number]%.
  • Performed mise en place daily to efficiently prepare signature dishes.
  • Developed innovative menu to provide customers with over [Number] high-quality food options.
08/2010 to 05/2018
Sous ChefSodexo at Georgia Tech － Atlanta, GA
  • 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.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Built strong vendor relationships to bring in top ingredients at optimal prices.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Supervised all kitchen food preparation in demanding, high-volume environment.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Streamlined kitchen processes to shorten wait times and serve [Number] additional guests per hour.
  • Created exciting dishes at competitive prices to attract clientele and increase revenue.
  • Monitored and improved performance of [Number] team members resulting in [Number] meals produced daily.
  • Adjusted seasonal plans to source local ingredients and align special dishes with area events.
  • Performed as head chef as needed to maintain team productivity and restaurant quality.
  • Devised creative food and wine pairings to drive successful cross-marketing strategy.
  • Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
  • Partnered with [Job title] to create dynamic entrees for large banquets and special events.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Purchased ingredients from local farms to benefit environment and reduce costs [Number]%.
  • Performed mise en place daily to efficiently prepare signature dishes.
  • Developed innovative menu to provide customers with over [Number] high-quality food options.
05/2005 to 06/2008
Lead CookGardens at White Chapel － Wilmington, DE
  • 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.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Built strong vendor relationships to bring in top ingredients at optimal prices.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
  • Adjusted seasonal plans to source local ingredients and align special dishes with area events.
  • Created exciting dishes at competitive prices to attract clientele and increase revenue.
Education and Training
05/2002
Associate of Arts: Culinary ArtsDelaware Technical And Community College － Newark, DE
Build Your Own Now

DISCLAIMER

Resumes, and other information uploaded or provided by the user, are considered User Content governed by our Terms & Conditions. As such, it is not owned by us, and it is the user who retains ownership over such content.

Resume Overview

Companies Worked For:

  • Chartwells Higher Education Dining Services
  • Sodexo at Georgia Tech
  • Gardens at White Chapel

School Attended

  • Delaware Technical And Community College

Job Titles Held:

  • Sous Chef
  • Lead Cook

Degrees

  • Associate of Arts : Culinary Arts

Similar Resumes

View All
Sous-Chef-resume-sample

Sous Chef

Paper canoe

Manteo, North Carolina