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JC
Jessica Claire
, , 100 Montgomery St. 10th Floor (555) 432-1000, resumesample@example.com
Summary

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

Skills
  • Motivational team management
  • Equipment usage
  • Farm to table
  • Workflow Optimization
  • Compliance
  • Positive and professional
  • Grilling and deep frying skills
  • Team training
  • Portion and cost control
  • Pantry restocking
  • Cleaning and sanitizing methods
  • Purchasing
  • Food preparation techniques
  • Recipe creation
Experience
07/2019 to Current Sous Chef Beaumont Hospitals | Dearborn, MI,
  • Supervised all kitchen food preparation in demanding, high-volume environment.
  • Helped staff adhere to tough Microsoft requirements through practical discipline and motivation.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Trained kitchen workers on culinary techniques.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Liaised closely with kitchen and other departments, including front-of-house personnel.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Maintained orderly kitchen environment to reduce wasted time searching for ingredients, utensils and specialty items.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Supervised kitchen staff of 40 individuals, delivering on-the-fly training and mentoring to improve skills.
  • Trained and supervised line cooks to develop new skills.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
12/2016 to 07/2019 Kitchen Lead Earth Fare, Inc | Fort Mill, SC,
  • Mentored and developed hourly team members, creating harmonious working environment.
  • Adjusted prep sheet as needed for proper production on each shift, communicating any adjustments to the Chef and cooks.
  • Oversaw food production for quality and consistency with house standards.
  • Performed all opening and closing kitchen supervisory tasks with proficient adherence to checklists.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Trained workers in food preparation and cleaning roles to facilitate restaurant operations.
  • Received, organized and rotated paper goods and food ingredients.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
  • Maximized team performance by training new employees on proper food handling, guest expectations and café protocols.
08/2010 to 12/2016 Cook Trinity Health Corporation | Plymouth, IN,
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Grilled and deep fried various foods from meats to potatoes.
  • Replenished food items from inventory and rotated ingredients.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Precooked certain items during slow periods to reduce wait times during lunch and dinner rush.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Made recommendations to the Chef regarding future food and equipment purchases to maintain product effectiveness.
  • Developed processes to streamline food-preparation and presentation tasks, recommending changes as necessary to boost food-cost savings.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Precooked garnishes for later use to top off fresh dishes.
08/2009 to 08/2010 Cook Trinity Health Corporation | Howell, MI,
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Grilled and deep fried various foods from meats to potatoes.
  • Replenished food items from inventory and rotated ingredients.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Precooked certain items during slow periods to reduce wait times during lunch and dinner rush.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Developed processes to streamline food-preparation and presentation tasks, recommending changes as necessary to boost food-cost savings.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Precooked garnishes for later use to top off fresh dishes.
Education and Training
Expected in Associate of Arts | Culinary Arts Sullivan University, Louisville, KY GPA:

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Resume Overview

School Attended

  • Sullivan University

Job Titles Held:

  • Sous Chef
  • Kitchen Lead
  • Cook
  • Cook

Degrees

  • Associate of Arts

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