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.
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