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sous chef master trainer resume example with 5 years of experience

Jessica Claire
  • Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
  • :
Professional Summary

Talented Sous Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing all personnel activity in hospitJessicaty industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organized and reliable with outstanding menu creation capabilities.

Skills
  • Recipes and menu planning and development
  • Stocking and Replenishing
  • Food Preparation and Safe Handling
  • Menu Memorization
  • Workflow Optimization
  • Communication skills
  • Operations support
  • Commanding leadership style
  • Effective trainer
Experience
Sous Chef/Master Trainer, 06/2019 to Current
Wegmans Food Markets, Inc.Amherst, NY,
  • Trained terminal chefs, cooks, and high level managers in techniques to improve productivity and increase kitchen workflows.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Evaluated inventory levels on weekly basis and placed orders to restock items before supplies ran out.
  • Disciplined and dedicated to meeting high-quJessicaty standards.
  • Acted as head chef when required to maintain continuity of service and quJessicaty.
  • Collaborated with Chef and Terminal Director to create delicious meals for menus.
  • Supervised and enhanced work of thirty-person team producing more than 100 plates per day.
Kitchen Supervisor/Training Captain, 05/2017 to 06/2019
Benchmark HospitalitySouth Beach, FL,
  • Trained and managed cooks, prep cooks and porters, including employee development.
  • Oversaw day to day activities of over 25 employees in restaurant establishment, fostering inspiring atmosphere to optimize employee experiences.
  • Continuously evaluated business operations to effectively Jessicagn workflows for optimal area coverage and customer satisfaction.
  • Oversaw grill, stove and oven and cleaned all equipment after every shift.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Directed activities of team of skilled kitchen workers preparing and serving meals.
  • Monitored food preparation, production and plating for quJessicaty control.
  • Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
  • Controlled food costs and managed inventory.
Sous Chef, 09/2016 to 05/2017
Empire DinerCity, STATE,
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Established and updated staff schedules and assignments to optimize coverage of peak times.
  • Jessicagned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Evaluated inventory levels on weekly basis and placed orders to restock items before supplies ran out.
  • Acted as head chef when required to maintain continuity of service and quJessicaty.
  • Supervised and enhanced work of thirty -person team producing more than 100 plates per day.
Prep Cook, 05/2016 to 05/2017
Bodega NegraCity, STATE,
  • Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash.
  • Packaged, arranged and labeled ingredient stock, storing at established temperatures.
  • Inspected and cleaned food preparation areas to guarantee safe, sanitary food-handling practices.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quJessicaty.
  • Contributed to consistent customer satisfaction rating by producing high-quJessicaty food and providing timely service.
  • Prepared and expedited food orders to support waitstaff and other team members.
  • Trained and assisted new kitchen staff members.
  • Practiced proper safety and sanitation standards.
  • Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
  • Managed opening and closing shift kitchen tasks.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Prepared average of 17 menu items per shift.
  • Cooked all menu items according to specified instructions.
Education
Master of Applied Science: Economics And Management Sciences, Expected in 05/2016 to University of Lomé - Togo, West Africa,
GPA:
Bachelor of Applied Arts And Science: International And Finance Economics, Expected in 05/2013 to Kara University - Togo, West Africa,
GPA:

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Resume Overview

School Attended

  • University of Lomé
  • Kara University

Job Titles Held:

  • Sous Chef/Master Trainer
  • Kitchen Supervisor/Training Captain
  • Sous Chef
  • Prep Cook

Degrees

  • Master of Applied Science
  • Bachelor of Applied Arts And Science

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