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Sous Chef Resume Example

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SOUS CHEF
Professional Summary
I am a energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings. Motivated Sous Chef offering over twelve years experience in the food industry. Focused on high standards for taste and quality, while maintaining profitable margins. Superior communication and leadership skills.
Skills
  • Strong attention to safe food handling procedures
  • Institutional and batch cooking
  • Beautiful presentation of food
  • Food presentation talent
  • Hospitality and service industry background
  • Featured 2012 Club House Chatter News Letter North Ridge Country Club for being an efficient, hard working, long term employee.
Work History
03/2002 to 01/2017
Sous ChefCompany Name – City
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.

  • Met production requirements for all aspects of banquet events
  • Practiced safe food handling procedures at all times.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.



05/2010 to 12/2016
Line CookCompany Name – City, State
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
  • Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
  • Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
  • Promptly reported any maintenance and repair issues to Executive Chef.


01/2017 to 02/2017
Line CookCompany Name – City, State
  • Maintained updated knowledge of local competition and restaurant industry trends.
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Achieved and exceeded performance, budget and team goals.

Education
GED: Midwood High School - City, State
Refrences

Executive Chef Bruce Grassley 631-697-4825, Whom is  great friend for more then thirty years and former mentor and leader. 

Executive Chef Mark Edelbaum 919-801-4250, Former opening chef of 42st Oyster Bar, Long term friend, co-worker, and mentor.

General Manager Markies 919-788-8778 Fire Birds restaurant, Former manager and friend  

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Resume Overview

School Attended

  • Midwood High School

Job Titles Held:

  • Sous Chef
  • Line Cook

Degrees

  • GED :

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