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Sous Chef Resume Example

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Jessica Claire
  • , , 100 Montgomery St. 10th Floor
  • H: (555) 432-1000
  • C:
  • resumesample@example.com
  • Date of Birth:
  • India:
  • :
  • single:
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. Results-focused [ Job Title] with [10+] years of experience in fast-paced kitchen settings. Skilled in cooking, cost controls, management, crew training and development. Maintains accurate paperwork for scheduling, payroll and employee records. Enthusiastic [Job Title] eager to manage food and related costs, procedures, quality and back of house labor and budgets. Reliable, hardworking and driven to provide guests with top-quality food. Works with [Job title] to develop cost-effective specials and menu changes to achieve maximum sales. Talented [Job Title] skilled at grilling, roasting and broiling meat and vegetables. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow that upholds business standards. Innovative [Job Title] with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers. Motivating [Sous Chef] competent in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with[Execs.] to analyze food costs and forecast business trends to make menu recommendations to meet company goals. Dynamic [Sous Chef] creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Inspects kitchen areas and issues corrective actions to maintain company and health department standards. Motivated[Sous Chef} focused on sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients. Innovative [Job Title] offering strengths in menu development and daily special preparation. Committed to building relationships with local purveyors and utilizing seasonal ingredients in dishes. Creative Chef with specialty in [All Types Of] cuisine. Experience includes [10+] years in high-volume, successful restaurants. Managed fast-paced kitchens while remaining poised and calm. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Flexible hard worker ready to learn and contribute to team success.

Skills
  • Dish preparation
  • High-quality ingredients
  • Motivational team management
  • Workflow Optimization
  • Positive and professional
Experience
Sous Chef, 05/2017 to 09/2021
Westgate Resorts Ocoee, FL,
  • Worked closely with customers and internal development teams to provide on-trend concepts and menu guidance.
  • Managed shift of 30+ staff, including cooks, bakers, dishwashers and front of house team members.
  • Developed delicious customized menu items for catered functions, delivering exceptional food and service for plated, buffet and family-style.
  • Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies.
  • Assisted head chef with scheduling, training and professional development for team.
  • Maintained highest food quality standards regarding food inventory procedures, food storage and rotation.
  • Purchased ingredients from local farms to benefit environment and reduce costs.
  • Devised creative food and wine pairings to drive successful cross-marketing strategy.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Built strong vendor relationships to bring in top ingredients at optimal prices.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Assisted with interviewing, hiring and training kitchen personnel.
  • Liaised closely with kitchen and other departments, including front-of-house personnel.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Helped staff adhere to tough restaurant 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.
  • Performed as head chef as needed to maintain team productivity and restaurant quality.
  • Supervised all kitchen food preparation in demanding, high-volume environment.
  • Trained kitchen workers on culinary techniques.
Lead Cook, 12/1998 to 08/2000
Atlantic Health System West Orange, NJ,
  • Completed workstation set up and break down, properly disposing of leftover food.
  • Kept stations stocked and ready for use to maximize productivity.
  • Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
  • Stood in for other members of kitchen staff.
  • Trained new chefs on menu items and kitchen procedures.
  • Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
  • Inventoried kitchen sections and refilled supplies.
  • Monitored culinary standards and operational guidelines, including kitchen areas, food preparation and facility conditions.
  • Cooked food following specific measurements and recipes.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Grilled and deep fried various foods from meats to potatoes.
  • Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
  • Double-checked plated meals for last-minute changes before sending to dining room.
  • Filled specialized menu orders.
  • Implemented food quality specifications through menu planning, plate presentation and quality checks.
  • Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
  • Assisted Sous Chef with training and development of culinary staff.
  • Analyzed forecast sheets and production plans to prepare ingredients for daily menu.
  • Precooked garnishes for later use to top off fresh dishes.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Lead Line Cook, 08/1989 to 09/1993
The Denver Athletic Club Denver, CO,
  • Kept stations stocked and ready for use to maximize productivity.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Improved employee performance by providing constructive suggestions and encouragement.
  • Washed and peeled ingredients to prepare for different meals and recipes.
  • Prepared sandwiches, specialty items and custom orders to meet guest requests.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Created nutritious, visually appealing, innovative and properly prepared and flavored food.
  • Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
  • Precooked garnishes for later use to top off fresh dishes.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Developed strategies to enhance food-presentation aspects of catering and retail environments.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
  • Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Grilled and deep fried various foods from meats to potatoes.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Assisted in preparation of menu items ranging from burgers to sandwiches.
  • Precooked certain items during slow periods to reduce wait times during lunch and dinner rush.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Marinated food items according to corporate-provided instructions and recipes.
  • Cooked multiple orders simultaneously during busy periods.
  • Supervised cooks and kitchen staff, providing direction in preparing specialty items and ethnic cuisine.
Line Cook, 04/1988 to 08/1989
Buffalo Wild Wings Clearwater, FL,
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Kept stations stocked and ready for use to maximize productivity.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Grilled and deep fried various foods from meats to potatoes.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Assisted in preparation of menu items ranging from burgers to sandwiches.
  • Washed and peeled ingredients to prepare for different meals and recipes.
  • Precooked certain items during slow periods to reduce wait times during lunch and dinner rush.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Marinated food items according to corporate-provided instructions and recipes.
  • Created nutritious, visually appealing, innovative and properly prepared and flavored food.
  • Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
  • Precooked garnishes for later use to top off fresh dishes.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Cooked multiple orders simultaneously during busy periods.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
  • Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
Education and Training
GED: , Expected in 05/1986
to
Westover Job Corp - Chicopee, MA,
GPA:
  • Completed continuing education in [Culinary Arts
  • Major in [GED

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Resume Overview

School Attended
  • Westover Job Corp
Job Titles Held:
  • Sous Chef
  • Lead Cook
  • Lead Line Cook
  • Line Cook
Degrees
  • GED

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