Sous Chef Resume Example
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SOUS CHEF
Summary
Skills
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Experience
08/2018 to 07/2020
Sous ChefBoyne Resorts － Traverse City , MI
- 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 ChefBoyne Resorts － Wixom , MI
- 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 CookBcfs － Pasadena , CA
- 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 － City, State
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Resume Strength
- Completeness
- Length
- Strong summary
Resume Overview
School Attended
- Delaware Technical And Community College
Job Titles Held:
- Sous Chef
- Lead Cook
Degrees
- Associate of Arts : Culinary Arts
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