Executive Sous Chef Resume Samples

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A Hahn

Angie

Hahn

274 Orin Causeway

Los Angeles

+1 (555) 779 5231

274 Orin Causeway

Los Angeles

Phone

p +1 (555) 779 5231

Experience Experience

Los Angeles, CA

Executive Sous Chef

Los Angeles, CA

Hegmann, Windler and Luettgen

Los Angeles, CA

Executive Sous Chef

Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”
Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
Prepares and oversees the preparation of food and menu items in order to train staff, develop new or revised recipes, or provide assistance
Assists with recruiting and ensures that proper training and development of staff is performed
Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items
Liaises with Banquet Managers, Restaurant Managers, Stewarding and Conference Service Managers
In partnership with the Executive Chef, assist employees with career development strategies to improve employee retention and build bench strength

Detroit, MI

Executive Sous Chef-intercontinental Nairobi

Detroit, MI

Medhurst-Conn

Detroit, MI

Executive Sous Chef-intercontinental Nairobi

Control manpower distribution throughout the kitchen, by overseeing the schedule of all sections and make adjustments when necessary
Assists in the preparation and control of daily and weekly market lists
Excellent record of kitchen and staff management
Ensure that positive working relations with the Kitchen department and other departments is fostered giving co-operation at all times
Find ways to improve the efficiency of the operations which benefits the Hotel and clients
Assist the Executive Chef in compiling the annual marketing plans and budgets
Fosters positive thinking and motivation within all Kitchen sections by giving active assistance and advice on more effective ways of running the sections

present

Dallas, TX

Executive Sous Chef-crowne Plaza Kuwait Al Thuraya City

Dallas, TX

Carroll, Dicki and Murray

present

Dallas, TX

Executive Sous Chef-crowne Plaza Kuwait Al Thuraya City

present

Create and develop new dishes and recipes by keeping up with the latest market trends
Assist in the preparation and control of daily and weekly market lists
Assist the Executive Chef in improving the food cost through strategic purchasing, without negatively affecting predetermined quality standards
Foster positive thinking and motivation with peers & subordinates by giving active assistance on more efficient ways of running the kitchens
Find ways to improve the efficiency of the operations which will benefit our clients
Prepare weekly work schedule for his subordinates
Assists the Executive Chef in compiling the annual marketing plans and budgets

Education Education

Bachelor’s Degree in Related Field

Georgia Southern University

Bachelor’s Degree in Related Field

Skills Skills

Good communication skills and basic knowledge of banquet set up
The ability to handle all situations professionally and excellent interpersonal skills to deal effectively with guests, management and employees
Strong organizational skills and have a strong attention to detail while meeting established deadlines
Strong attention to details and the ability to handle multiple tasks
Excellent people skills, with an ability to partner with a dynamic leadership team including the culinary directors
Excellent in planning and organization, and great commitment to delivering high level of customer service
Is proficient in the costing of menu and buffets; is able to determine and analyze gaps between actual and potential food costs as well operating expenses
Ability to deal professionally, courteously and tactfully with the public and coworkers
Good working knowledge of accepted safety and sanitation standards
Excellent communication and organizational skills; reading, writing, and oral proficiency in the English language

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Corporate Executive Sous Chef Resume Examples & Samples

Maintain high product quality aboard our cruise ships
Coach, and mentor shipboard chefs
Travel to ships for quality control and continuous training
Ensure adherence to company policies including standardized recipes and food safety
Build menususing local ingredients

Sous Chef / Executive Sous Chef Resume Examples & Samples

Responsible for total café spend - including accurate weekly reports of itemized food cost and labor cost to Executive Chef
Hire, train, and supervise a receiving team responsible for receiving all goods purchased, maintaining and organizing storerooms and walk-in refrigerators/freezers
Responsible for maintaining good repair of all kitchen and café dining room equipment including all smallwares, coffee and soda machines, all cooking apparatus, and all refrigeration (“reach-in” and “walk-in”). Also, scheduled preventative maintenance and unscheduled service calls. Responsible for determination of warrantee or non-warranty service for all covered equipment

Executive Sous Chef-vail Marriott Resume Examples & Samples

Responsible for maintaining daily checklists and sanitation of the kitchen along with ensuring safe food handling practices
Develops written spec sheets for each menu item to include; name, description, portion size, ingredients, cost per serving and menu price. Also responsible for taking pictures of all menu items and for maintaining both the photos and spec sheets in a central location. (This is for the on-going training of staff, to serve as a reference for the special dietary needs of guests’ and to ensure the consistency in both menu preparation and presentation.)
Develops strong working relationships with other Department Managers to ensure communication and teamwork is at an optimum
Culinary Degree. -preferred
Strong word, excel, outlook. -required
Must be able to work a flexible schedule. -required
Must Must be able to lift up to 100 lbs. -required

Executive Sous Chef, Game Creek Club Resume Examples & Samples

Must carry out the rules and quality standards set by the Executive Chef and General Manager
The Executive Sous Chef is proficient in all positions in the kitchen
Adheres to Vail Resorts Culinary Guidelines
Advises superiors and/or management of anticipated problems
Assists in the creation, usage, and follow through of prep lists, cleaning list, and closing lists
Assists in food ordering
2+ years prior Sous Chef experience - required
Team oriented attitude is a must. -required
Must be available to work weekends and holidays including: Thanksgiving, Christmas, NYEve, President's Weekend, 4th of July, Labor Day, and any other holidays as requested

Sous Chef / Executive Sous Chef Resume Examples & Samples

Hire, train, and supervise a 20+ kitchen staff and receiving team, responsible for receiving all goods purchased, maintaining and organizing storerooms and walk-in refrigerators/freezers
Assist the Chef team with menu planning – including research, menu and recipe writing, and menu dissemination for creation of order guides
Insuring that price points are established and maintained by the Chef team

Executive Sous Chef-artsquest Musikfest Café Resume Examples & Samples

Coordinate, plan, participate, and supervise the production, preparation and presentation of food for a unit within the account
Bachelors Degree desired. Culinary degree strongly preferred
Minimum 2-3 years experience as a Sous Chef/Chef de Cuisine or related culinary position is required
Advanced knowledge of the principles and practices within the food profession is required to include experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills

Executive Sous Chef Resume Examples & Samples

He schedules working hours of all his kitchen employees, taking into consideration the volume of expected business
He assigns in detail, specific duties to all employees under his supervision and instructs them in their work
He works very closely with the Floor Steward, whose duty is to keep kitchen areas clean and orderly. He insists upon meticulous cleanliness and orderliness
He insists also on personal cleanliness and proper deportment of all employees under his supervision
He works very closely with the Executive Sous Chef in determining quality and quantity of food materials used with a view of eliminating waste and spoilage, especially meats, fish, products, etc
He is responsible for the quality of all food items prepared in the kitchen he supervises. He constantly checks it for taste, temperature and visual appeal. He makes sure that all dishes are uniform and that established portion sizes are adhered to as per the specifications set out by the Executive Chef
He assures that spoiled or damaged serving utensils are not into use. He watches particularly for cracked or chipped china, glassware and trains his staff to follow this rule. He brings notice of any non-usable products to the Stewarding Supervisor to record as breakage and insures that par levels of equipment are kept up to date
He is very careful to prevent the use of contaminated products in any phase of food preparation and prevents employees who are ill or suffering from an infection from taking part in the preparation or handling of food
He is constantly on the alert for new products, which may improve quality of food or lower food cost or both. Makes suggestions to the Executive Chef concerning improvements, which would tend to make more satisfied customers
He checks maintenance of all equipment located in the area he supervises. He makes every attempt to prevent the damage of loss of any property. He immediately alerts the Executive Chef so action can be taken
The Executive Sous Chef is not only aware of all house rules and obeys them also in such assists in enforcing them. He conducts himself in such a manner so as to encourage fellow employees to do likewise
Ensures that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Executive Sous Chef-anaheim Convention Center Resume Examples & Samples

Leadership: Confirm culinary production appropriately connects to the Executional Framework. Ensure proper culinary standards and techniques are in place for preparation of food items, including production, presentation and service standards. Oversee culinary team to ensure quality in final presentation of food. Train and manage culinary and kitchen employees to use best practice food production techniques. Coach employees by creating a shared understanding about what needs to be achieved and how to execute. Reward and recognize employees. Plan and execute team meetings and daily huddles
Financial Performance:Responsible for delivering food and labor targets. Understand performance metrics, data, order and inventory trends; consistent focus on margin improvement
A minimum of 4-8 years of culinary management experience in a large voluem concessions and banquet/catering environment
Managing in a union environment preferred
Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings, weekends and holidays

Executive Sous Chef-pennsylvania Convention Center Resume Examples & Samples

Identifies and stores meats, poultry, seafood, pasta, starches, dairy products and all other food items as needed
Ensures food products are, labeled and dated correctly according to ARAMARK standards
Rotates food in refrigerators, freezer and other storage areas and places food in clean containers
Follows the quantity of food to prepare and cook within the specified guidelines needed to complete production
Produces and presents hot and cold food in a safe, hygienic manner
Produces food with correct taste, temperature and visual appeal
Monitor and assist in training new and existing team members
Ensures the safe operation of kitchen equipment and environment by checking for and reporting safety hazards to management promptly
Ensures that all departmental equipment is present at the beginning and end of the day
Follows all safety standards
Ensures that products do not leave the kitchen without being correct and completed
Ensures that all staff follow all food management standards, including but not limited to, proper labeling of all products, waste management, portioning and following recipes
Maintains consistency of all presentations
Demonstrates a thorough understanding of all department menus, recipes and standards
Demonstrates a thorough understanding of Waste Reduction Program as set by Aramark&#8217
Maintains all assigned tasks as quickly as is safely practical
Complies with company policies and procedures, including all standards outlined in the handbook
Performs other tasks as assigned by management

Executive Sous Chef Resume Examples & Samples

Monitors, mentors and assigns work to line cooks and prep cooks as needed
Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment
Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
Handles, stores and rotates all products properly
Closes the kitchen properly and follows the closing checklist for kitchen stations
Performs other related duties as assigned by the Kitchen Manager or manager-on-duty

Executive Sous Chef-west Lafayette Resume Examples & Samples

Minimum of an Associates Degree required
Must currently hold an ACF certification at the Chef de Cuisine (CCC) level or the ability to acquire CCC certification within 18 months of employment with employer's assistance
Three years experience as a chef, supervisor or assistant manager in commercial or educational food service operations with an emphasis on food production
ServSafe certification must be obtained within one year of employment
Ability to perform all duties in the kitchen
Required competencies for this position are work standards, communication, interpersonal and intercultural relations, and decision making
Knowledge of food preparation and service techniques, food ordering, sanitation regulations, and marketing
Knowledge of HACCP procedures
Ability to use personal computer and software for planning, ordering and recipe development
Ability to work effectively with individuals from different viewpoints and backgrounds utilizing teamwork in daily work activity

Executive Sous Chef Resume Examples & Samples

Executing the creation of menus and meal planning/production based on forecasted guest counts
Determining budgetary requirements and controlling the expenses relating to food supplies, kitchen equipment and materials
Analyzing the workplace and implementing policies and ensuring policies are carried out to provide safe workplace practices for employees, including resolving all safe workplace practices issues
Representing the company with guest interaction including daily table visits, soliciting feedback and promoting within the community and industry
Suggestions and recommendations into the training, advancement and promotion of employees, again with particular weight being given to the Executive Sous Chef’s suggestions and recommendations
Customarily and regularly directing the work of at least two or more other full-time employee partners or their equivalent

Executive Sous Chef-jasmine Resume Examples & Samples

Conduct training for Master Cooks, Cooks, Pantry Workers, Helpers and Kitchen Workers on job responsibilities
Assist the Executive Chef by controlling food and labor costs and establishing goals and objectives that focus on profit, product and people
Assist the Executive Chef by controlling purchasing, receiving, purveyor lists and inventory of all kitchen items
Engage, entertain and inspire all who visit the Property by making a focused commitment to our ensure our guests receive at our Five Diamond Resort

Executive Sous Chef-fish Resume Examples & Samples

Assist in overseeing the culinary operations in FISH consistent with the strategies and vision of the property
Assist in overseeing the budget of the culinary aspect of FISH and P&L. Analyze and addresses areas concern and defines needs for improvement
Responsible for assisting Executive Chef in monitoring food cost for their outlet, and order of all foodstuffs
Assists Executive Chef in preparation of menu
Delegates and assists in cooking of food items, supervise staff
Work in a fast-paced, busy, and somewhat stressful environment; maintain physical stamina and proper mental attitude and ability to deal effectively with guests, management, employees and outside contacts while working under pressure and meeting deadlines

Executive Sous Chef-voltaggio Brothers Steakhouse Resume Examples & Samples

Assist in overseeing the culinary operations in Voltaggio consistent with the strategies and vision of the property
Assist in overseeing the budget of the culinary aspect of Voltaggio and P&L. Analyze and addresses areas concern and defines needs for improvement
Responsible for service of menu - Supervise and assists in plate up, coordinates with Executive Chef on buffet. Delegates station assignments. Checks food items
Bachelor’s Degree and/or course certification from an accredited Culinary Institute or equivalent education, training and experience
At least five (5) years of experience in management in related culinary field
The ability to handle all situations professionally and excellent interpersonal skills to deal effectively with guests, management and employees

Franchised Executive Sous Chef Resume Examples & Samples

Provide the highest quality of service to the guest at all times and anticipate and exceed guest expectations. Know and live the mission and the White Lodging/brand basics. Understand the Hotel Improvement Plan
Meets and exceeds customer expectations
Communicates effectively with customers, associates and managers
Attends work on time as scheduled and adheres to attendance policy
Interviews and hires team members with appropriate skills
Ensures a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job. Ensures associates are cross-trained to support successful daily operations
Uses all available on the job training tools for associates. Supervises on-going training initiatives and conducts training when appropriate
Conducts associate performance appraisals and provides feedback as needed
Supervises day to day kitchen operations and staff
Supervises all food preparation areas including banquets, Room Service, restaurants, bar/lounge and associate cafeteria to ensure a consistent, high quality food product
Calculates accurate theoretical and weighted food costs
Coordinates banquet production with Banquet Chef
Assists in maintaining associate cafeteria operation and food quality standards
Helps the Executive Chef research and test new food products in conjunction with Company initiatives
Assists the Executive Chef with maintaining all standard recipes on the ChefTec Software
Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes
Assists with an effective kitchen equipment repair and maintenance program
Orders associate uniforms according to budget and ensures uniforms are properly inventoried and maintained
Purchases appropriate supplies and manage inventories according to budget
Interacts with guests/customers, community, Company representatives, vendors and local education systems as needed
Effectively investigates, reports and follows-up on associate accidents
Assists the Executive Chef in developing and generating annual sales for the Restaurant and Catering departments
Meets regularly with catering customers and restaurant guests to gather feedback
Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition
Assists the Executive Chef with menu development
Essential Functions, Cont
Participates as needed in weekly sales strategy forecast meeting to anticipate service and staffing needs
Attends scheduled projection meetings as needed to anticipate long term planning needs
Actively solicits associate feedback, utilizes and "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns
Ensure security and confidentiality of all guest and hotel information and material
Practice energy conservation at all times
Notify manager/AYS of maintenance issues
Maintain a clean and orderly work area in accordance with hotel standards
Participate in daily preshift
Utilize property Service Recovery/Defect Tracking processes
Report unsafe conditions and suspicious activity to Loss Prevention/Management
Practice safety standards at all times and keep the property safe for guests and fellow associates. Use wet floor signs as required
Use personal protective equipment
Demonstrate knowledge of EEO policy, Guarantee of Fair Treatment, and Open Door Policy. Ensure a harassment-free work environment
Must pass certification quiz/test for position
Communicate properly and effectively with the guest, associates and managers. Effectively respond to guest complaints
Promote teamwork and associate morale
Adhere to all work rules, procedures and policies established by the company. This includes, but is not limited to those contained in the Associate Orientation Handbook and the red Emergency Response Procedures Manual. Have a thorough knowledge of emergency procedures. Complete Chemical Training and Blood borne Pathogen Training
Job Knowledge
Quality of Work
Quantity of Work
Guest Focus/Customer Service
Reliability/Dependability
Motivation/Initiative
Flexibility/Adaptability
Perseverance
Effort
Judgment/Problem Solving
Cooperation/Teamwork

Executive Sous Chef Resume Examples & Samples

Interview, hire, train, recommend performance evaluations, resolve problems, provide open communications, and ongoing staff development. Recommend discipline and/or termination when appropriate
Establish the day’s priorities and assign production and preparation tasks for back of the house (BOH) Kitchen Staff to execute
Review daily menu specials with F&B Manager and offer feedback to Line Cooks
Review restaurant reservations daily and prepare as needed
Operate as the kitchen sanitor
Communicate both verbally and in writing to provide clear direction to staff
Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with the Purchasing and Store Room personnel. Ensure quality products are received
Meet with the Steward to review equipment needs, cleaning schedule/project status, and health, safety and sanitation follow-up
Ensure that recipe cards, production schedules, plating guides, and photographs are current and posted
Ensure that all staff prepare menu items by following recipes and yield guides, according to department standards
Observe guest reactions and confer with service staff to ensure guest satisfaction in each restaurant
Conduct frequent walk through of the kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained
Conduct frequent dining room walk through in conjunction with front of house (FOH) management
Assist the F&B Manager in developing new menu items. Write and test new recipes. Work with Line Cooks to execute these menu changes
Be vigilant when it comes to allergens & special requests from our customers. Communicate this attitude to each kitchen at all times
Review sales and food costs daily with the F&B Manager. Develop plans as necessary to meet budgeted costs based upon food cost discussions
Work with the F&B Manager to oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff
Work as part of the culinary team to interview and hire new personnel according to hotel policies and standards
Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands
Comply with attendance rules and be available to work on a regular basis

Executive Sous Chef Resume Examples & Samples

Inspect, select and us only the freshest products of the highest standards in the preparation of all menu items
Assist in coordinating, supervising and directing the stewarding department
Assist in computing daily food cost
Assist in the direction and training of all chefs to ensure adequate operation in all outlets
Middle East Experience preferred
Currently in a similar role
Pre-opening experience essential
Minimum of two years Sous Chef experience is required
Minimum two to five years of management experience in an accredited restaurant or hotel
Must have knowledge of food and beverage preparation techniques, health department rules and regulations, liquor laws and regulations

Executive Sous Chef Resume Examples & Samples

The Executive Sous Chef oversees all production and service of food in all kitchen areas. This role assures quality, consistency and proper presentation. The Executive Sous Chef supervises and works to develop the culinary staff at the property
Ensures culinary staff adheres to all Delaware North policies and procedures, Food Safety standards, GuestPath standards and House Policies and Procedures
Maintains a clean kitchen and buffet area and enforces the State of New York’s health codes
Communicates desired specials and any shortages to the Executive Chef
Responsible for the procurement of all food products while following company specifications
Five years culinary arts experience after graduation from accredited culinary school or equivalent work experience
Experience in high volume multi-unit operations casino or hospitality environment. Previous experience in a management role
Must obtain ACF certification within 3 years of employment. Candidate is required to take a culinary practical

Executive Sous Chef Resume Examples & Samples

Maintain a clean and orderly kitchen to comply with State and local Health Department Regulations
Five years Culinary Arts experience, including previous experience in a management role. More specifically, experience in high volume operation. Must have experience supervising personnel. Knowledge of restaurant operations including casual, fine dining and catering
Familiarity with monitoring of food and labor cost, menu development and costing as well as with ordering and inventory procedures
A commitment to excellence in guest service is essential

Executive Sous Chef Resume Examples & Samples

To be in charge of all kitchens in the absence of the Executive Chef
To create all food menus with the guidance of the Executive Chef
To complete daily market lists to ensure quality food ordering while maintaining budgeted costs
To meet with Storekeepers to ensure quality & par levels are maintained
To interact closely with the Catering department to assist in function food co-ordination while meeting with clients
To conduct daily shift briefings with all Sous Chefs
To liaise daily with Outlet Managers and Sous Chefs to keep open lines of communication regarding guest feedback

Executive Sous Chef-convention / Banquets Resume Examples & Samples

Assist the Chef, Master Cook, Cooks, Pantry Workers and Helpers as needed in the execution of service
Skillfully and knowledgably work each kitchen station
Engage, entertain and inspire all who visit the Property by making a focused commitment to ensure our guests receive at our Five Diamond Resort

Executive Sous Chef-garde Manger Resume Examples & Samples

Assist Chefs, Master Cooks, Cooks, Pantry Workers and Helpers as needed in the execution of service
Work as a team member in order to assist with all guests' and employees' needs and inquiries
At least 3 years of similar Food and Beverage Chef/cooking experience

Executive Sous Chef Resume Examples & Samples

Meet daily with Culinary Management to communicate daily operational challenges & successes
Promote a fun, professional and disciplined work environment
Lead by example using Fairmont’s Mission, Vision & Values
Support/Coach/Develop & Motivate kitchen colleagues & managers
Chairs weekly Sous Chef meeting
Communicate and ensure all kitchen colleagues & managers are aware of standards & expectations
Strive to achieve monthly labor and food cost budget, minimize wastage/spoilage in all kitchen areas
Conduct daily walk through of hotel kitchens and accompanying areas to ensure proper cleanliness and hygiene of all work stations
Demonstrate real passion for menu planning, developing employees and experimenting with new trends
Must have at least one year of service in current role

Executive Sous Chef, The Arrabelle Resume Examples & Samples

Executive Sous Chef is responsible for operations of the hotel culinary departments and kitchens with a direct and primary focus and responsibility for the main kitchen and it's outlets
Supervises all kitchen employees, managers and all kitchen activities within the given scope, including stewarding and managing to brand standards at all times
The Executive Sous Chef will assist the Executive Chef in all areas of menu development and food related operations as requested
Responsible for maintaining consistent high quality of all kitchen production at all times to appropriate levels, responsible for monitoring production levels of all stocks and sauces, butchery and mis en place for any and all stations in The main kitchen; banquets, EDR and house production
Capable of creating a motivational atmosphere globally, throughout all outlets, and a cohesive culinary/kitchen team
Exhibits a professional demeanor through appearance and by maintaining a positive attitude toward all employees and guests at all times
Responsible for selection, training, supervision, scheduling of all culinary dept. personel, including managing timely HR documentation
Oversees all aspects of Stewarding department in the main kitchen, including breakage control procedures, also responsible for the quantity, care and condition of plates, bowls and all food service vesselsResponsible for keeping the kitchen, kitchen storage facilities, coolers and kitchen equipment clean and in good operating condition, create special cleaning task schedule, implement and supervise its completion
Responsible for overseeing and purchasing of all products up to and including foodstuff, chemicals, sundries, linen, uniforms and kitchen equipment. Orders and controls food storage and pars in unison with the operation and in tandem with the Purchasing Manager
Responsible for controlling food and labor costs through proactive planning, scheduling and purchasing
Responsible for keeping the kitchen, kitchen storage facilities, coolers and kitchen equipment clean and in good operating condition, communicates any mechanical problems as needed
Responsible for conducting line inspections and weekly audits, as well as management of temp logs
Responsible for after function break down, dissemination and recovery of leftover foods.
Responsible for thorough communication with Banquet manager, Catering and Pastry chef
Oversees requisition of kitchen management support according to needs. Also responsible for staff coordination for banquet live stations
Responsible for developing menus for Clients, Catering, Banquets and special functions

Executive Sous Chef Resume Examples & Samples

Approach all encounters with guests and employees enlivening MHG Core Values
Comply at all times with Morgans Hotel Group standards and regulations to encourage safe and efficient hotel operations
Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans
Assist in coordinating, supervising and directing the Stewarding Department
Culinary or Apprenticeship Program required. High School Diploma or equivalent required

Executive Sous Chef Resume Examples & Samples

To attend F&B meetings and banquet meetings as deemed necessary by the Executive Chef
Maintain a team oriented and goal focused environment for culinary team members
Ordering, receiving and proper rotation of food and kitchen goods
Be diligent in the pursuit of proffesionalism, culinary excellence,and the membership with a memorable experience everyday
Responsible for the expediting at any meal period and ensuring proper quality, portioning and presentation
Carry out the sanitation needs of the kitchen utilizing the standards set up by the Executive Chef. Implement all cleaning schedules and duties set up by the Executive Chef
Must be a able to move with a sense of purpose in the kitchen and make sound decisions, often times quickly

Executive Sous Chef Resume Examples & Samples

In-depth skills and knowledge of all kitchen operations ( including Banquet )　
Possess strong leadership, communication, organization and relationship skills　
Experience with training, financial management and customer service　
Proficient in general computer knowledge　
A true desire to exceed guest expectations in a fast paced customer service environment　
Capable of producing a consistent product in a timely manner　
Culinary education and/or appropriate level of on the job training and hotel culinary experience 　
Geographic and schedule flexibility preferred　
Minimum 2 years of experience in similar position in a Five Star Hotel or High End Stand alone Restaurant

Executive Sous Chef-banff Resume Examples & Samples

5+ years experience in culinary field or comparable role
3+ years experience with catering
Red Seal certified
Advanced FST training
Strong communication and team building skills, lead and supervise a team of employees
Experience with scheduling
Flexible hours including weekends
Ability to stand for long periods of time and weather extreme temperatures (ovens/freezers)
Capable of working in environment where noise levels can be high at times
Able to lift up to 50lbs and push/pull up to 100lbs
Ensure Health & Safety regulations are followed
Recruitment, training and development of employees

Executive Sous Chef-one Ski Hill Place Resume Examples & Samples

Reports directly to the Executive Chef of One Ski Hill Place Hospitality F&B
Oversees all culinary and BOH personnel in the kitchen on daily basis
Works in conjunction with other F&B management, One Ski Hill Place mountain dining personnel and other hotel departments in a positive and proactive manner
Responsible for placing food orders and maintaining inventory control for all culinary needs at One Ski Hill Place
Observes methods of food preparation, portion control and garnishing of food to make sure food is prepared in prescribed manner
Taste food as prepared to ensure proper food quality is being met
Attends all meeting that pertain to the f&b operations including but not limited to BEO meeting and OSHP F&B leadership meeting
Will work alongside the culinary team to execute meal service and/ or banquet operations
Responsible for the selection, training, development, supervision and success of all culinary and stewarding employees
Financial responsibilities include, but not limited to, achieving or improving on budgeted COS, achieving or improving upon budgeted labor expense
Other administrative duties include onboarding and dismissal paperwork, ordering of product to fulfill operational demand and quality expectation, tracking of staff development
Is actively involved in the daily operation by being a "hands-on" Chef through modeling proper culinary techniques and working alongside employees
Develop written spec sheets for each menu item to include name, description, portion size, ingredients, cost per serving, menu price and photo of proper presentation
Schedule culinary staff in a manner that meets the operational demands as well as the budgeted margins
Train and hold culinary staff accountable for all operational standards as outlined by the RockResorts brand standard audit and conduct monthly Brand Standards self -audits
Maintains cleanliness and sanitation standards of the kitchen and culinary spaces: floors, walls, countertops, dish pit and all food production equipment are kept clean and properly maintained
Ensures required dish machine logs and cooler/freezer logs are maintained on a daily basis
Responsible for cleanliness and organization of all coolers/freezers and food storage areas responsible to the hospitality F&B team
Assist Executive Chef in creating new, innovative and cost conscious menus
Create a positive team atmosphere and lead by a positive example
Responsible for fiscal knowledge of the outlets food costs, labor costs and operational expenses
Overseas completion and delivery of all food amenities to the front desk
Be available to work in a culinary rotation with other Breckenridge hospitality sous chefs on an as needed basis
Provide assistance to our other Vail Resorts properties within Breckenridge Hospitality when scheduling permits
Take ownership of other Breckenridge Hospitality culinary operations as part of Sous Chef Developmental program
Minimum of three years previous hospitality culinary experience with experience in restaurant and banquet operations
Minimum of three years supervising multiple team members and functions
Branded Hotel Food and Beverage experience – preferred
Previous experience with menu costing and food ordering
Computer proficient
Experience with Coupa, PeopleSoft and Success Factors – preferred
Valid Colorado driver’s license

Executive Sous Chef Resume Examples & Samples

Has 6 - 8 years of kitchen management experience in a 5 star hotel/resort
Explore diving and snorkeling activities on the house
Be provided single furnished accommodation

Executive Sous Chef-todd English Pub Resume Examples & Samples

Bachelor Degree in a related field; or equivalent education and work experience in F&B
At least 2 years of experience in a supervisory culinary capacity, in a high volume establishment
Possess strong leadership skills
Demonstrate a basic understanding of both labor and food cost control

Executive Sous Chef-crowne Plaza Kuwait Al Thuraya City Resume Examples & Samples

Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations
Find ways to improve the efficiency of the operations which will benefit our clients
Assist in the preparation and control of daily and weekly market lists
Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk
Read, understand, and implement the relevant sections of the FLS Policy
Sign the Employees' Declaration having read and understood the relevant sections of the FLS
Make careful use of safety equipment, such as gloves, goggles, aprons, overalls, shoes, and so on
Return safety equipment to its designated storage area after use, and reporting any equipment damage to the supervisor
Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines
Hotel Management course/education
Previous work experience in hotel/in this position
Execellent background in banquet operation
Must be able to communicate in primary language (English), team player, accountable, responsible and maintaining quality of work place at all times

Executive Sous Chef-intercontinental Resume Examples & Samples

Review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures. Assist with the regular inventory of food and kitchen supplies; order items as necessary to maintain adequate inventory levels
Moving about the kitchen
Bending, stooping, kneeling

Executive Sous Chef Resume Examples & Samples

To maintain a high customer service focus by approaching your job with the customers always in mind
To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues
To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance
To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals
To ensure that the department’s operational budget is strictly adhered to and that all costs are strictly controlled in accordance with the approved budgets
To maintain a kitchen environment that promotes flair, creativity and consistency in the quality of food taste and presentation
To ensure that all Food Safety System polices and guidelines are followed and implemented
Closely monitor food requirements in the outlet ensuring all incoming food items are of correct quality, quantity and are received, handled and transported to outlets as per FSS requirements
To develop and build a solid and stable team environment and to coach and develop all subordinates
To identify market needs and trends in terms of food items for all outlets and convey these to all subordinates
To maintain a good relationship with Restaurant Manager in order to discuss and decide on the restaurant issues, various activities and menus
Ensure that all market lists are checked and reflect the restaurant level of business
To have regular guest contact and make sure guest profile data base is maintained. To meet as many guest as possible before, during and after every meal period

Executive Sous Chef Resume Examples & Samples

Create and implement new products, dishes, menus for all outlets
Maintain/Monitor labor and food costs in line with the Hotel’s requirements
Continually work with ambassadors and co-ordinate operation and achieve consistency in quality of food, production, presentation
Effectively control cost on food by standard recipes, update cost, purchasing spec, menu costing, menu engineering, FIFO system
Organized daily kitchen team meeting to maintain standards and operations
Train and develop the kitchen team

Executive Sous Chef Resume Examples & Samples

Assists the Executive Chef in leading and managing all kitchens
Responsible for the direction and coordination of all food preparation and presentation function carried out in all kitchens
Maintains highest food quality and standard
Assists the Executive Chef in controlling the food cost to budgeted, effective menu planning, portion control, and minimization of wastage
Creates new ideas for buffet and banquet
Encourages team to be innovative and creative
Able to prepare and conduct the training

Executive Sous Chef-hilton Hawaiian Village Resume Examples & Samples

In charge of all work schedules and ensures that proper coverage is maintained while keeping payroll costs in line
Actively supervises kitchen staff in kitchen during the preparation, cooking and service of food items
Ensures that all Chef Managers Supervises and trains all kitchen staff in the proper preparation of menu and prep items according to established recipes, prep sheet guidelines and processes
Ensures that all Chef Managers are accountable for the the set-up of banquet presentations as well as that proper cooking techniques, plating, presentation and garnishment of all menu items are followed, from Kitchen to table methodology
Ensure that all food quality standards are met in buffet presentations
Enforcement of policies to control food cost, food waste and food quality standards
Maintains all record keeping & enforces standards of Eco-sure and Quality Assurance programs
Conducts monthly walk throughs with Chef Managers to ensure standards are being met and or corrective actions are completed by Chef Managers
Inspects kitchen equipment ensuring that it is clean and in proper working condition
Enforce with culinary departments that work tickets/calls for any equipment in need of repair
Organizes master BEO contracts according to dates, prioprities and timelime meal periods
In-puts food orders in birrch Street system as needed
Ensures proper receiving, storage and rotation of food products so as to comply with Health Department and Eco-sure regulations
Ensure that all Chef Managers Maintain/in-puts and adhere to all established recipe guidelines in Birchstreet
Assist in menu planning activities as required by the Executive Chef
Attends and actively participates in BEO and related planning meetings/briefings as needed. Communicates any up-dated information to Executive Banquet Chef, Banquet Chef and Pastry Chef
Conducts daily briefing with Chef Managers & department leaders to discuss pertinent matters and any changes/up-dates of the events and department
Ensures that any new hires initial kitchen training is completed
Assists in performance evaluations and is involved in any corrective and/or disciplinary action as required
Thorough working knowledge of food products, standard recipes and proper preparation
Basic mathematical skills to understand recipes, measurement, requisition amounts and portion sizes
Ability to grasp, lift, carry or transport goods weighing a maximum of 350 lbs., with wheel assistance, on a continuous schedule

Executive Sous Chef Resume Examples & Samples

A minimum of two (2) years’ experience as Executive Chef or three (3) to four (4) years as a Chef de Cuisine in a hotel, preferably with luxury international brands
In-depth skills and knowledge of in kitchen production or management will be an asset
Proficient in Microsoft office as well as Recipe Maintenance System

Executive Sous Chef Resume Examples & Samples

Monitor quality of all food product and presentation
Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards
Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects
Maintain high standards of personal appearance and grooming, which include wearing nametags
Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives

Executive Sous Chef Resume Examples & Samples

Ensure resources meet business needs through the effective management of working schedules
Support brand standards through the training and assessment of the team
A Culinary Qualification
Approach food in a creative way
The ability to work on own initiative as well as in a team environment
Positive attitude and great communication skills
Excellent in planning and organization, and great commitment to delivering high level of customer service
Able to work shift duties, including evenings, weekends, and/or holidays
Eligibility to work in the EU & must be in possession of the relevant passport and visa

Executive Sous Chef Resume Examples & Samples

A good command of English and Japanese will be preferable
Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years work experience as Executive Sous Chef, or Chef de Cuisine in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must
Please note that this is the local contract

Executive Sous Chef Resume Examples & Samples

Review daily menu specials and offer feedback to Sous Chefs
Review equipment needs and make recommendations. Execute banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up
Ensure that recipe cards, production schedules, plating guides, photographs are current and posted
Develop new menu items, test and write recipes
Review sales and food cost daily; resolve any discrepancies with the Controller
Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports

Executive Sous Chef Resume Examples & Samples

Must have experience as an Executive Sous Chef
Must be a motivating team leader who instills passion in their kitchen staff to attain above and beyond guest service and experiences
Must possess strong communication skills and be able to communicate to all audiences
Maintain a great rapport with staff members BOH & FOH
Modern American/Italian restaurant experience a plus
Have access to a robust benefit package that includes: Medical, dental, life insurance, 401k plan, paid vacation, educational assistance program, and complimentary stays at other Four Seasons Hotels and Resorts

Executive Sous Chef Resume Examples & Samples

Embedded with the value of Accor (Trust, Respect, Integrity, Performance and the Spirit of Conquest) and the value of Pullman (Commitment, Adaptability and Creativity) and also able to implement in day to day activities
Have to show in the positive way of “Body and Soul” behaviours. (The Pullman Body, Voice, Eye and Ear)
Show the 7 (Seven)- keys attitude (Be an Ambassador, Be close, Be flexible, Be innovative, Work across departments, Ensure visibility and legibility and Create a balance) to the customer internal and external
Carries out and coordinates the organisation, preparation, production, presentation and assures the high standard of culinary services offered to guests
Manages all outlets kitchen personnel and adapts management practices to the brand culture, working methods, communications, recruitment etc
Is responsible for food hygiene, safety and quality in the hotel

Executive Sous Chef Resume Examples & Samples

The executive sous chef is required to report to the Executive Chef on the activities of the kitchen, since the executive chef may not always be available in the kitchen to directly monitor activities
Managing the kitchen and monitoring food preparation, delivering and presentation throughout the opening hours of the restaurant
Assist on leading the culinary team on their mission to exceed customer expectation
Creative contribution with on special menus and seasonal menu changes
Participate in kitchen preparation to ensure the production of dishes in line with the technical requirements sheets and timing guidelines
Carry training and development to help the team to become more effective

Executive Sous Chef Resume Examples & Samples

Associates in the Occupational Studies Culinary Arts
Extensive Software / Production kitchen Data Base Management experience
Demonstrated exceptional administrative skill set in a diverse production environment. To include a strong financial reporting acumen
Healthcare Management Experience Preferred
. Analytical Thinking
. Stress Tolerance/Flexibility
. Interpersonal Relations
. Communication

Executive Sous Chef Resume Examples & Samples

Assist Executive Chef to bring creativity and flair to the required implementation of plans as required
Work with F&B Service leaders and Stewarding leader to establish logistics for great delivery and service of food
Assist Executive Chef to establish smart storage and logistics procedures
Assist Executive Chef to recruit key members of own team as per IHG People tools in collaboration with Director of Human Resources
Assist Executive Chef to plan and oversee all logistics in own department for a smooth and successful opening
Assist Executive Chef to develop new dishes and products
Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly
Assist Executive Chef to set Food Production and Stewarding goals and develops strategies, procedures and policies
Minimum 6 years of experience as a chef, with at least 2 years in a management capacity, or equivalent combination of education and culinary/kitchen operations experience

Executive Sous Chef Resume Examples & Samples

Assist the Executive Chef as and when required
Formulate and implement operating manuals for policies and procedures for all kitchen operations
Contribute to menu creation and ensure consistency in quality of dishes at all times
Implement & manage HACCP program

Executive Sous Chef-crowne Plaza Adelaide Resume Examples & Samples

A minimum of 2 - 3 years experience as a Sous Chef, with demonstrated performance in a hotel environment
Possess great attention to detail
A working knowledge and understanding of HACCP procedures, including the training of colleagues in procedures
The flexibility to work various shifts on a rotating roster including evenings, weekends and public holidays

Executive Sous Chef Tableauus Resume Examples & Samples

The Assistant Executive Chef is responsible for supporting the Executive Chef with duties associated with ensuring food quality according to Wynn Las Vegas standards
Support the Executive Chef in all aspects of cost control
Complete inventories and food requisitions
Manage and train kitchen staff, support the Chefs de Parties and Cooks if necessary
Supervise the production of food at all stations
Ensure the cleanliness and sanitation of work areas and equipment in accordance with Health Department standards

Executive Sous Chef Resume Examples & Samples

Oversee the kitchen in the absence of the executive chef
Conduct yearly performance evaluations
Plan and organize production, purchasing and scheduling
Communicate with sales/catering for customized menus to ensure food costs are in line by creatively working with the clients budgets
Work quickly and efficiently to meet deadlines and demands of business
Check staffing, uniforms, daily production sheets, etc
Check production for all meal periods to ensure consistency
Demonstrate responsibility for food and labor costs in all areas
Hold and attend regular staff meetings

Executive Sous Chef Resume Examples & Samples

To function as one of the Executive Sous Chefs for the Food and Beverage Department, and to ensure that all the outlets operate successfully, in accordance with the standard of the hotel, and that they are individually profitable
A strong background in different styles of European cuisine and also previous experience within pastry are of benefit
A creative mind to support in inspiring sales & marketing promotions for your responsible departments along with the F&B Strategy of the hotel
Ideally with a professional diploma/degree in Food Production & over 10 years experience within the culinary field
Minimum 2 years work experience as Executive Sous Chef, or Chef de Cuisine in a larger operation
Good practical, operational and adequate administrative skills are a must

Executive Sous Chef-f&b Admin Resume Examples & Samples

Associates Degree in Culinary Arts or recognized formal certified training program from a National Association
At least 2 years of experience as a Sous Chef or Assistant Executive Chef at a 4 or 5 Diamond property with high volume banquet business
Working knowledge of planning and developing menus and recipes
High school diploma or equivalnet

Executive Sous Chef Resume Examples & Samples

Responsible for the kitchen department in the absence of the Executive Chef
Responsible for accurate ordering, according to business levels
Train and educate colleagues on high standards and culinary techniques
Monitor performance levels of all team members and acts accordingly
Active involvement with our apprenticeship program including demonstrations
Maintain departmental standards as determined by the Executive Chef
Work closely with colleagues to ensure the high quality and consistency of food preparation and presentation
Participate in the seasonal revision of all areas menus
Coach and mentor colleagues – creating an environment that allows employees to achieve job fulfillment and provides a path for career development with Fairmont Hotels and Resorts through coaching and timely performance reviews
Develop and implement initiatives to improve service by streamlining procedures and removing obstacles that hinder service delivery
Ensure that all Health & Safety standards are met, procedures followed and that colleagues have the correct knowledge and tools to work safely
Minimum of 12 years cooking experience in all areas of a similar high volume environment
Completion of culinary Journeyman papers
Experience in a 4 or 5 star hotel or restaurant or similar standard
A minimum of four years previous Sous Chef experience
Experience with administration such as food cost, schedules, menu design and labour control is an asset
Experience in off – site catering events is an asset
BC Food Safe certification is required
Highly motivated and guest driven with the proven ability to solve problems and to make timely guest service decisions
Innovative, creative and willing to take risks
Proactive with a demonstrated eye for detail and the ability to manage multiple functions/projects, while meeting deadlines
Proven leadership ability that supports an environment of employee growth and development, inter-departmental teamwork and exceptional guest service
Must be highly health and safety conscious and actively involved in enhancing workplace wellness

Executive Sous Chef Resume Examples & Samples

Previous experience within Hilton Worldwide
Access to Hilton University training, offering more than 3000 learning programs
Worldwide career development opportunities

Executive Sous Chef Resume Examples & Samples

Has knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentations
Skills in preparation and cooking a variety of foods
Oversees menu development, food quality through purchasing organic products, multi- cultural cuisine, kosher foods, etc
Ensures satisfactory menu item presentations, i.e. lunch, corporate, and catering events
Responsible for production according to recipes/directions
Develops menus, plans, cooks, and manages breakfast, lunch, and dinner for employees daily
Consult with Facebook’s catering/Event Coordinator on a weekly basis as well as with other departments if necessary
Culinary school graduate
4+ years of experience as an Executive Sous Chef
Prove track record in previous assignments/operation

Executive Sous Chef-clift Resume Examples & Samples

Oversee all aspects of the daily operation of the kitchen and food production areas
Conduct staff performance reviews in accordance with MHG standards
Know and enforce all local health department sanitation laws
Work with the Executive Chef and the Director of F&B to create and implement menus
Design and implement employee cafeteria rotating menu and oversee cafeteria operations if applicable
Assess food portion size, visual appeal, taste and temperature of items served
Assist in creating menus for prospective clients
Prior supervisory experience required with previous hospitality experience
Must obtain any government required licenses, certificates or permits

Executive Sous Chef Resume Examples & Samples

Assign, in detail, specific duties to all associates under supervision for efficient operation of kitchen
Select, train and supervise kitchen staff in proper preparation of menu items
Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line
Ensure proper ordering, receiving, storage (including temperature-setting) usage and rotation of food products so as to comply with Health Department regulations
Supervises daily sanitation and safety practices
Assist engineer in the repair controls of equipment and preventative maintenance programs

Executive Sous Chef-al Ahsa Intercontinental Resume Examples & Samples

With at least two years of experience on same position or any related management position which involve creating menus and supervision of kitchen staff
Ability to develop test recipes and or technique for food preparation and presentation
Knowledge of catering from menu to runners to set up and breakdown procedures
Knowledge on sanitation standards, demonstrate teamwork and customer service focus
Excellent both in oral and written English, can speak Arabic and possesses knowledge in using computer
Ability to perform admin tasks in the kitchen department

Executive Sous Chef Resume Examples & Samples

Responsible for and supervises daily culinary operations in the absence of Executive Chef assigning, in detail, specific duties to all associates under supervision for efficient operation of kitchen
Attend in-house meetings as required by your position, including EO, Resume, staff meetings and any other meetings deemed necessary to your position
Listen actively and communicate clearly while interacting with internal and external customers to promote food products. Analyze feedback from clients and associates; make suggestions working with the Executive Chef to implement suggestions for improvement
Acts in capacity of Manager-On-Duty, Lobby Ambassador and any other management capacity as assigned
Assist with development of staff for succession planning
3-5 years in management of high volume production of hot and cold food, associate dining, upscale restaurants, and multiple outlet operations preferred
Ability to grasp, lift, and/or carry, or otherwise move goods weighing up to 100 lbs. on a continuous schedule
Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact, and diplomacy and collect accurate information to resolve conflicts
Ability to obtain and maintain an active ServSafe Training Certification as well as any additional training / certification requirements per Marcus Hotels / Resorts and Marriott

Executive Sous Chef Resume Examples & Samples

Coordinate activities and direct training of Cooks and service personnel engaged in preparing, cooking, and serving foods to ensure efficient and profitable food service
Review menus; analyze recipes; determine food, labor and overhead costs to ensure economical and timely production
Direct and participate in sanitation and sanitary food handling in kitchen areas
Thorough knowledge and/or experience in food preparation, presentation, inventory control and kitchen policies and procedures
Ability to deal professionally, courteously and tactfully with the public and coworkers

Executive Sous Chef Resume Examples & Samples

Assumes the duties and responsibilities of the Executive Chef in his/her absence
Controls and analyzes, on an on-going basis, the level sales, costs, quality and presentation of food products, equipment, guest satisfaction, marketing
Assists the Executive Chef in developing training plans, develops training material in accordance with AccorHotels guidelines and implements training plans for the Food Production employees and other Food and Beverage employees
Assists the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections
Assists the Executive Chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
Assists the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment
Works with Executive Chef in the preparation and management of the Department’s budget

Executive Sous Chef Resume Examples & Samples

Maintain high departmental standards as determined by the Executive Chef & Executive Head Office
Responsible for the kitchen and the stewarding departments in the absence of the Executive Chef
Lead and coach all Sous Chefs and culinary team members to strive for excellence through passion and discipline
Train and educate employees on high standards and culinary techniques
Monitor performance levels of all team members and act accordingly
Active involvement with our apprenticeship program including démonstrations
Work closely with the staff to ensure high quality and consistency of food preparation and presentation
Participate in the seasonal revision of all outlets menus
Coach and mentor employees – creating an environment that allows employees to achieve job fulfillment and provide a path for career development with Fairmont Hotels and Resorts through coaching and performance reviews
Ensure that all Health & Safety standards are met, procedures followed and that employees have the correct knowledge and tools to work safely
Bilingual (French and English)
Minimum of 10 years cooking experience in all areas of a similar high volume environment
A minimum of 3 years previous Sous Chef experience
Highly motivated and guest driven with the proven ability to solve problems and to make timely guest service décisions
Creative and willing to take risks
Proven leadership ability that supports an environment of employee growth and development, interdepartmental teamwork and exceptional customer service
Implement and enforce decisions taken by management and the Executive Chef
Be in agreement with all decisions taken by Fairmont Hotels & Resorts & Corporate office

Executive Sous Chef-scratch Kitchen Resume Examples & Samples

Assist the Executive Chef in creating and maintaining the Topgolf Culinary Experience; it’s famous and fantastic!!
Support the Executive Chef in the training, mentoring, development and management of the kitchen staff and supervise/coordinate all related culinary activities
Monitor inventory and purchase product as needed
Maintain food and labor costs according to budget
Assist in the selection and development of recipes, standardize production recipes to ensure consistent quality
Help to plan and price menus
Assist the Executive Chef to supervise kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases
5+ years in a Culinary Management role, required
Must have previous experience with inventory and labor cost
Demonstrated experience with cooking, menu development and pricing
Experience participating in the development of culinary team, strongly preferred

Executive Sous Chef-intercontinental Nairobi Resume Examples & Samples

Fosters positive thinking and motivation within all Kitchen sections by giving active assistance and advice on more effective ways of running the sections
In conjunction with the Executive Chef plan activities, promotions, menu implementations according to the annual marketing plans
Ensures that all designated action points from daily briefings or monthly operational meetings are being followed up on
Guides the Sous Chefs in decision making and judgment
Ensure that positive working relations with the Kitchen department and other departments is fostered giving co-operation at all times
Assist the Executive Chef in compiling the annual marketing plans and budgets
Ensure disciplinary and grievance procedures are adhered to
Handle customers’ comments and complaints and take swift corrective action after consultation with the Executive Chef, Food and Beverage Director and department head concerned
Be responsible for and accountable for the overall food costs as well as kitchen supplies, kitchen energy costs and kitchen utensils
Find ways to improve the efficiency of the operations which benefits the Hotel and clients
Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre – determined quality standards
Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary action to correct any deviation from quality standards
Conduct weekly equipment maintenance checks & stewarding cleanliness issues & follows up on deficiencies in a timely manner
Plans, coordinates and supervises all menu implementations in a timely manner with recipes, photographs & training
Assists in the preparation and control of daily and weekly market lists
Constantly strive to improve kitchen operating procedures
Propose and initiate when approved, new services and products for our guests
Control manpower distribution throughout the kitchen, by overseeing the schedule of all sections and make adjustments when necessary
BS degree in Culinary science or arts or related certificate will be an added advantage
Understanding of various cooking methods, ingredients, equipment and procedures
Excellent record of kitchen and staff management
Familiar with Industry’s best practices
Working knowledge of various computer software programs (MS Office, POS)
A flair with ingredients
An ability to stay calm when the pressure mounts
Strong leadership skills to motivate the team of Chefs

Executive Sous Chef-lake Powell Resume Examples & Samples

Creates and maintains cleaning checklist
Follows ARAMARK policies and procedures and safety and sanitation policies and procedures and insures compliance with these policies and procedures
Strong communication and leadership skills to be able to lead direct and develop culinary associates

Executive Sous Chef Resume Examples & Samples

Promotes Health & Safety in the workplace and ensures all local health regulations are met. Ensure staff is trained to the highest standard of Food Safety
Assist the Executive Chef in the creation of dynamic, trend setting menus for Banquets that are cost effective, ‘authentically local’ and reflective of guests needs (know your guest.) Analyze and adjust menus in accordance with F&B Standards
Drive profitability through active management of departmental food cost and labor cost budgets
Own the purchasing of food and inventory cycle to ensure profitability of the department and to ensure that all required product is accurately bought
Drive Voice of Guest scores and Meeting Planner results through hands on involvement in the banquet and t kitchens to ensure the highest standard of food is being served. Be dedicated to a process of continuous improvement with effective communication of positive and negative feedback from Guests
Actively manage all aspects of the Colleague experience through proper training, standards setting, performance management, communication and recognition to achieve positive results in the One Voice Index
Work closely with the Executive Chef to direct, plan, & implement effective Action Plans to positively impact all Pillar Measures; Owner, Brand, Guest, Colleague
Ensure the Heart of the House is a clean and organized; coordinate with Chief Steward and the Chief Engineer any maintenance of equipment needs and cleanliness issues that arise
Ensure a high standard of standard Food Hygiene & Safety is practiced in the Banquet Kitchen
Purchase operating equipment for the Culinary department and identify any Capital items to the Executive Chef
Ensure all Culinary & Stewarding F&B Expenses are properly planned for and forecasted in Cheque Book Accounting
Work closely with Outlet Managers, Banquet Managers & Catering Director to plan for smooth operations and event execution both in house and off site
Be present at trial dinners for both Kosher and non-kosher events & work directly with clients to plan special events
2 years of previous Executive Sous Chef experience an asset
Ideal candidate will have 6 years of progressive, diversified experience with previous tenure as Sous Chef in a 4 Diamond Hotel property. Experience in a high volume Banquet Kitchen an asset
Must possess an Inter Provincial Red Seal Certificate
The successful candidate will be able to demonstrate a track record of positive results for all constituents
An energetic team player able to multi task successfully. Must be highly organized and enjoy handling dynamic, multi event days

Qr-executive Sous Chef Resume Examples & Samples

Manage and execute food production activities for entire department by overseeing day to day productions which includes menu planning and preparation
Create and develop new recipe in line with customer demands and sales trends, concepts, plan proper food rotation to ensure QDF food offer are innovative and fresh
Coordinate with Sous Chef to update and verify work assignment for kitchen team as per specific sections to ensure all food production is covered accordingly
Conduct the internal production audit with the help of Sous chef to ensure all the production areas (including chillers, freezers, storage areas, decanting rooms) are maintain clean and tidy always and submit the report to the Line Manager
Maintain and monitor hygiene, health and safety standards and monitor that HACCP (Hazard Analysis and Critical Control Point) are adhered and recording the same
Prepare month end reports summarizing food production activities, staff performance against set KPIs, departmental cost, training, health and safety
Liaise and monitor stock control and inventory with Storekeeper to ensure availability in timely manner as per production plan
Work with QACC and other subsidiaries to assist purchasing team to search and initiate new product in line with company rules and regulations
Ensure compliance to all relevant safety, security, quality and environmental management policies, procedures and controls across the operation to assure employee safety, security, legislative compliance and delivery of high quality service with a responsible environmental attitude

Executive Sous Chef Resume Examples & Samples

Ensure food items are of a good quality and stored correctly
Menu creation by responding and incorporating Guest feedback
Manage the kitchen brigade effectively to ensure a well-organized, motivated Team guidance with the will to get team members engaged , Train staff under Sop’s
Ability multi-task and meet deadlines work under pressure
Excellent people skills, with an ability to partner with a dynamic leadership team including the culinary directors
Passionate about the industry as well as having in depth knowledge of the market
Personal qualities of integrity, credibility, flexibility, Positive attitude
A current, valid, and relevant trade qualification
A creative approach to the production of food & menus
Good communication skills both Japanese & English

Executive Sous Chef-sage Resume Examples & Samples

At least 4 years prior experience in a similar high volume, multiple outlet environment
At least 3 years of culinary management experience in Food and Beverage
Working knowledge of all products and food ingredients

Executive Sous Chef-burger Lounge Resume Examples & Samples

At least 3 years of experience at a high volume, five star quality operation
Previous experience working with relevant products and ingredients
Ability to work in a high pressured environment
Ability to have strong coaching and development skills
Ability to be a clear thinker, remaining calm and resolving problems using good judgment

Sb-executive Sous Chef-regular Resume Examples & Samples

Minimum 4 years’ experience in sous chef capacity at a hotel, restaurant, or equivalent as a Banquet or Restaurant Chef required
Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; good knife handling skills and knowledge of food and its characteristics, especially its shelf life required
Good planning, administrative and supervisory and math skills, and budget management experience required
Can deal effectively with a variety of company personnel and outside vendors
Knowledge of Microsoft Outlook, Excel and Word required, as well as Food Trak is preferred
Problem-solve in a highly effective manner and maintain positive relationships with guests and staff, including management, subordinates and co-workers
Abide by and ensure all outlets/departments compliance with established health and safety procedures as well as department/and company policies & procedures
Properly store food and equipment in correct and allotted areas
Plan and develop with Resort Executive Chef, menus for outlets and all specialty menus research, develop, modify and test recipes
Supervise, staff, coordinate and participate in the daily operations of assigned restaurant kitchen facilities
Assist Resort Executive Chef in the supervision of kitchen staff in regards to food handling including: rotation and sanitation
Support Resort Culinary Management team in supervisory role as manager on duty when necessary
Supervise and coordinate food, supply, equipment, and inventory control purchasing for operations. Coordinate food and menu costing (COGS). Work directly with purchasing agent on par levels and supply management
Work with outlet chefs on staffing needs and labor control
Oversee or directly supervise all food preparation, quantify and production activities
Conduct training as determined by management

Executive Sous Chef Resume Examples & Samples

Has a good understanding of inventories, pricing, cost controls, requisitioning and issuing supplies and equipment for food production, reports and costs menus
Promotes a fun, professional and disciplined work environment
Minimum 3 years of Sous Chef experience
Previous Asian experience a definite asset
Previous experience in a 5 star luxury hotel environment
Fine Dining experience a definite asset
Proven track record of cost control including food, equipment, labour and wastage to meet the food quality goals and the hotel’s financial goals
Enthusiastic, outgoing personality who is very guest driven
Demonstrate real passion for menu planning and leadership

Executive Sous Chef Resume Examples & Samples

Supervise the kitchens and supervise the preparation and presentation of foods by chefs, cooks and pantry personnel, overseeing that all the food items are prepared according to specs
Staffing for all kitchen areas, preparation areas, employee cafeteria, and for supervising all employees throughout these areas
Maintain an adequate supply of all food items such as meat, groceries, perishables, etc. used at the resort
Assure that purchases are made using specifications and make appropriate changes when specification changes are warranted
Assure that sufficient quantities of pre-prepared items are available to meet projected demands and are stored in a manner, which increases their usefulness, as well as maintain quality
Assure that only the quantities of items scheduled for use are requisitioned from the storeroom
Assure that only the amounts needed of convenience salad dressing and soups are issued, appetizers and cold plates are prepared with the proper portions and that hot and cold foods are prepared on a timely basis
Provide variety in menu preparation; within budgetary limitations
Select recipes which offer a product that is tasteful and contains ingredients and portion sizes that will
Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared
Inventory excess production for use on menu or conversion into extenders
Ensure the best and fastest performance of the kitchen so as not to impede service in food outlets
Ensure that the kitchen is prepared to start service on a timely basis
Inspect all equipment for proper maintenance and report deficiencies to Engineering
Ensure that an adequate supply of equipment is available
Ensure that the food served in the employees' cafeteria is palatable, in abundant supply and varied; and that facility is maintained in a clean and orderly manner
Hors d'oeuvres are served in an attractive manner and garnished and decorated properly
Ensure that upon banquet completion, serving area and all related equipment is cleaned and maintained
Perform other related duties as requested by the Director of F&B
Make profit improvement recommendations to the Director of F&B
Practice safety standards and report any unsafe conditions to the Director of F&B

Executive Sous Chef Resume Examples & Samples

Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision
Come up with new dishes which appeal to the clients, whenever required
Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”
Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements
Plan the food design in order to create a perfect match between the dish’s aspect and its taste
Discover talented chefs and train them in order to reach the high standards of the location
Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources
Maintain order and discipline in the kitchen during working hours
Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.)from their kitchen
Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served
Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door
Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients

Executive Sous Chef Resume Examples & Samples

Responsible for the day to day operations of the Culinary Department ensures guest satisfaction in all Venues and all Banquet functions in the hotel
Assists the Executive Chef in managing the Performance of our Culinary Leaders
Primary responsibility for Culinary department Scheduling and Forecasting in order to achieve budgeted labor cost results
Liaises with Banquet Managers, Restaurant Managers, Stewarding and Conference Service Managers
Oversees a Comprehensive and Industry Leading Culinary Apprenticeship Program
Ensures that food is prepared according to standardized recipes and specifications to maintain consistency and ensure all quality standards and food cost standards are met
Assists with recruiting and ensures that proper training and development of staff is performed
Promoting teamwork within the kitchen and with all other departments, especially food and beverage service employees
Responsible for the kitchen operation in the absence of the Executive Chef
Responsible for ensuring every employee is working effectively and efficiently as well as improving employee morale and employee engagement
8-10 Years cooking experience including high end high volume luxury hotel
Experience in a Unionized Culinary environment a definite advantage
Aspires to become a Executive Chef with Fairmont Hotels and Resorts
Must be an effective supervisor, trainer, administrator and team player with strong leadership and organizational skills

Executive Sous Chef-aria Resume Examples & Samples

Develop trendsetting food through progressive offerings and bring current food trends to Las Vegas
Ensure that Executive Chefs are properly managing all aspects of each respective outlet, including quality control, proper procedure, MGM Resorts ordering guidelines, food cost, and labor percentages
Directs the business in the most efficient way, maximizing revenue in order to surpass budgeted objectives and contribute to short and long term profitability for the property
Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies
Ensure that outlets are providing quality, fast service with excellent plate presentation is achieved, where speed of service meets established standards
Work on line during service and assist wherever needed
Ensure outlets are correctly using and caring for all machinery in the Kitchen operation, stressing safety
Assist Catering with developing special menus for functions; meet with clients as requested
Conducts communications meeting, utilizing key reports, to ensure all staff are aware of goals, objectives and activities within the property and department
Works closely with all departments that are essential to ensuring a positive guest experience
Manages guest service standards and own all complaints; resolve issues immediately and follows up to ensure the guest’s satisfaction and consistency with Forbes Five Star and AAA Five Diamond standards
Responsible for Human Resources functions, including hiring, training, scheduling, promotion recommendations, coaching, professional development, issuing attendance, discipline, firing, and other changes to an employee’s status
Creates and maintain a work environment that promotes service, teamwork, performance feedback, individual recognition, mutual respect, and employee satisfaction
Participate in the property’s sustainability initiative through energy conservation and the use of recycling programs and materials
At least 5 years of experience in a similar environment
At least 4 years of culinary management experience
Proven track record with Food & Beverage cost controls
Prior experience in labor and food cost control
Familiar with all products and food ingredients
Knowledgeable with planning and developing menus and recipes
Strong working knowledge of Microsoft Office
Strong employee coaching and development skills
Expertise in general health and sanitation codes
Strong working knowledge of general HR polices and procedures including LOA, FMLA
Strong strategic planning, project management skills and superior decision-making while managing multiple priorities
Ability to have professional demeanor and attire at all times
Ability to lead, mentor and motivate across all levels of staff and leadership
Demonstrated business acumen and mature personal discretion and sound judgment
Team-oriented, collaborative and participative management-style, yet with a results orientation to set and meet aggressive objectives
Strong leadership abilities, sound judgment, superior problem solving and decision making skills
Excellent organizational, analytical and project management skills, with particular attention to quality and detail
Interpersonal skills to deal effectively with all business contacts, including guests, management, employees and outside contacts
Ability to work various shifts, including weekends and holidays, and extended periods of time

Franchised Executive Sous Chef Resume Examples & Samples

Minimum of five years previous hospitality culinary experience with experience in restaurant and banquet operations preferred
Previous Convention Center and/or large volume experience strongly desired
Current ServeSafe Certification
Minimum of five years supervising multiple team members and functions
Previous experience with menu costing and procurement

Executive Sous Chef Resume Examples & Samples

Candidate must be able to effectively communicate in both oral and written format with the management team, guests and team members
Strong organizational skills and have a strong attention to detail while meeting established deadlines
Working knowledge of MS Word, Excel, Access, Outlook and databases required
Must be able to work extended shifts or 10 hours or more as business dictates

Executive Sous Chef Resume Examples & Samples

Supervising and running the day-to-day operation of the kitchen. Contributing to the overall success of the outlets, in accordance with corporate F&B guidelines, Hotel F&B standards and financial goals
Must demonstrate high standards of professionalism and have a passion for providing a unique and delicious culinary experience for the guests
Contribute to ensure a positive working environment is maintained
Properly process orders and inventories
Review staff performance,
Plan staff scheduling, based on business levels
Fulfill administrative duties in absence of Executive Chef
Manage of portion control, food costs and hygiene standards
Able to works with the Executive Chef to supervise the quality and consistency in all outlets in the resort. Including IRD and banquets, which requires effective and efficient communication between all staff. Specific responsibilities include menu and recipe creation, banquet event execution, participating in tastings, ensuring a consistent product, quality control, food costs, labor control and daily operation organization
Developing and training the staff to create a solid culinary team
Demonstrate and encourage commitment to support teamwork and open communication among the various brigades
Demonstrate professionalism that shares the reputation of the company, understanding of the effect of their behavior on our guests, their fellow employees and the brand
Show good business acumen, multicultural adaptability and a strong work ethic
Flexibility to work early mornings, evenings, weekends and holidays

Executive Sous Chef Resume Examples & Samples

Ensure known repeat guests, priority members and other VIP's receive special attention
At least 2 years of Executive Sous Chef experience
Strong team leader to manage the kitchen brigade and help with their development
Strong knowledge of food safety and Health & Safety
Meeting the expectations of today’s customer standards in the dining experience we provide
Encouraging our customers to taste traditional Italian foods of exceptional quality that they might not otherwise encounter

Executive Sous Chef Resume Examples & Samples

Supervise the Banquet kitchen and supervise the preparation and presentation of foods by chefs, cooks and pantry personnel, overseeing that all the food items are prepared as determined by the Executive Chef
Assist in the supervision and staffing for all kitchen areas, preparation areas, employee cafeteria, and for supervising all employees throughout these areas
Assist in maintaining an adequate supply of all food items such as meat, groceries, perishables, etc used at property
Assure that purchases are made using the specifications set by the Executive Chef and make appropriate recommendations to the Executive Chef when specification changes are warranted
Ensure that sufficient quantities of pre-prepared items are available to meet projected demands are are stored in a manner, which increases their usefulness as well as maintain quality
Production of meals - Check methods of food preparation and cooking, sizes of portions, and garnishing of foods by tasting or smelling them. Production should be in line with current culinary trends
Consult with Private Event Director, Maitre d' and Hotel Manager concerning unusual cooking and serving arrangements and the need for additional employees
Hire, train, and develop each heart of the house Employee using the Be the Difference service elements and other appropriate training as needed. Continually oversee heart of the house food preparation and presentation capitalizing on Hotel guest and market trends
Conduct inventory each financial period or weekly as per Company standards
Responsible for assisting in the training for kitchen personnel
Practice safety standards and report any unsafe conditions to the Executive Chef
Perform other related duties as requested by the Executive Chef, Food & Beverage Director or General Manager

Executive Sous Chef Resume Examples & Samples

Ability to communicate orally and in written form to guests, management and staff
Familiarity and experience in hotel operations as a manager
Proven proficiency in all kitchen departments
Computer competency
Strong organizational skill and thorough follow through
Culinary Education preferred
Minimum of 5 years Hospitality experience with a minimum of 2 years in a management position in the luxury hotel sector
Two to three years as sous chef at similar high profile property
Experience at properties of similar size and quality in the Caribbean/ island preferable
High profile events organizational skills and experience
Excellent culinary creativity
Experience in high volume operation and menu composition
Experience with purchasing and maintaining kitchen equipment
Understanding of Restaurant, Bar/Lounge, Room Service and Catering operational procedures
Strong customer and associate relation skills
To manage change effectively
To effectively manage labor productivity to conceptualize the mission
Use standard software applications and hotel systems
To provide leadership to position the property to achieve the mission
To provide leadership to the departments to achieve their goals and objectives
To communicate the goals and objectives and inspire employees to achieve those goals
To clear, concise, written and verbal communication skills with co-workers, guests and management
To sell concepts and ideas to management, peers and employees
To build morale and spirit
Participative management style
Be self directed
Be a mentor who has inspired, trained, and developed people for promotion

Executive Sous Chef Resume Examples & Samples

Analyzing food and labor production reports
Procurement of food supplies and kitchen equipment, organization of inventory
Provide safe workplace practices for employees, including resolving all safe workplace practices issues
Interviewing, selecting and hiring of employees
Implementing company policies

Executive Sous Chef-joel Robuchon Resume Examples & Samples

At least 5 years of experience in a high-volume, preferably strong French food knowledge in fine dining restaurant, preferably in a hotel/casino environment
At least 3 years of supervisory experience with management responsibility
Working knowledge and experience in all aspects of kitchen operation
Working knowledge of organizational methods to plan time effectively
Excellent customer service skills
Able to lead and mentor a team
Have interpersonal skills to deal effectively with all business contacts
Professional appearance and demeanor
Work varied shifts, including weekends and holidays
High school diploma or equivalent
Able to effectively communicate in English, in both written and oral forms
Previous experience working in a similar resort setting

Executive Sous Chef Resume Examples & Samples

Leads team of 18 cooks and stewards in a fast paced environment
Oversees all food production operations at the facility and ensures the production of consistently high quality food for all the restaurant outlets
Implements and maintains control procedures within the department, including daily food production charts, steak inventory and seafood charts, standardized recipes, use records, food costing sheets
Creates, maintains and updates menu specifications, recipes and pictures, and production forecasts
Maintains and evaluates existing food concepts as well as the developing of new ones to ensure the highest quality of food and profitability
Participates in long and short-term goals to achieve budgetary objectives for the Food and Beverage department
Maintains a quality sanitation program in all areas
Monitors to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations
Monitors all equipment in the kitchen to ensure cleanliness and proper working condition
Selects, trains and supervises kitchen staff in the proper preparation of menu items, equipment operation and safety measures
Manages department members that may include, but is not limited to: Cooks and Stewards
Associate’s degree preferred; will accept degree from two-year college or technical school. Five (5) years’ experience and/or training in Country Club, Hotel or Restaurant management; or equivalent combination of education and experience
Required experience in costing
Knowledge of software applications such as Microsoft Word and Excel

Chinese Master Executive Sous Chef Resume Examples & Samples

Support senior leadership by developing and assuming key management responsibilities
Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
Organize and facilitate departmental meetings, training and goals setting
In-depth skills and knowledge of all Chinese kitchen operations

Bourbon Steak Executive Sous Chef Resume Examples & Samples

Liaise daily with Outlet Managers and Sous Chefs to keep open lines of communication regarding guest feedback
Adhere to Fairmont Scottsdale Princess Grooming Guidelines. Click here to view: http://www.scottsdaleprincess.com/Meet/Grooming-Guidelines
Journeyman’s papers or international equivalent required

Executive Sous Chef-hyatt on the Bund Resume Examples & Samples

Ideally with an apprenticeship or professional diploma in Food Production
Minimum 2 years work experience as Executive Sous Chef, or Chef de Cuisine in larger operation
Good practical, operational and adequate administrative skills with a flair for creativity are a must
Computer skills based on Microsoft Word/Excel/PowerPoint/Outlook
The command of English and Chinese are a must

Executive Sous Chef Resume Examples & Samples

Oversees daily kitchen operation and sets direction of culinary department in conjunction with the Executive Chef
Assist the Executive Chef in preparation of financial forecasts and budgets; instrumental in taking steps to assist the division in exceeding Food and Beverage financial targets
Ensuring proper inventory control and ordering practices are utilized
Assist the Executive Chef in meeting or exceeding goals as identified through employee engagement surveys
Training and development of culinary team members with emphasis on team leads, food presentation and preparation methods
In conjunction with other leaders, the Executive Sous Chef will ensure the kitchen is maintained in optimum condition
Strives to advance his/her knowledge, skills and abilities and consistently shares same with others
Instrumental in running a department that meets Health & Safety committee objectives
Lead the kitchen in the absence of the Executive Chef
Will be the key player in menu development and implementation of outlet menus with consideration to outlet concept, food trends, JD Power results & food cost
This position is ideally suited to the individual who sees this position leading to an Executive Chef role in the future
Preferably in an Executive Sous Chef position or has held a Sous Chef position a minimum of 3 years
Exceptional organization skills to manage multiple outlets
A team player with the ability to train, coach and motivate employees
Product and quality obsessed with good knowledge in menu engineering and design
Basic understanding of labour costs and productivity
Self-motivated, detail oriented and well organized with creative flair
Previous experience managing in an unionized environment is an asset

Franchised Executive Sous Chef Resume Examples & Samples

Position will be responsible for the kitchen in the Chefs absence
Prepare production lists concerning food cost controls
Assist with building and maintaining in-house menu specifications
Maintain appropriate menu and banquet file
Recommend hiring, separation and issuance of disciplinary action as required
Oversee all cooking operations of all hotel related functions on am or pm shifts
Establish methods of preparation for cooking and portioning standards
Ensure that all food preparation is economical and technically correct
Bear responsibility for final food product served and oversee preparation of foods
Bear responsibility for physical working conditions including kitchen tools and equipment. Responsible for hygiene, safety and sanitary conditions for entire back-of-the-house in accordance with state and local health department authorities
Coordinate inter-departmental correspondence and communications with regard to food department, including catering, sales, purchasing, room service, engineering/maintenance, human resources & security
Direct efficient use of leftovers
Supervise requisitioning of food to prevent stockpiling and losses due to spoilage
Actively supervise buffets, buffet presentation and showpieces
Keep abreast of the culinary market, is involved in professional organizations and in education of culinary externs & apprentices

Executive Sous Chef Iv-f&b Administration Resume Examples & Samples

Working knowledge of general health and sanitation codes
Working knowledge of general HR polices and procedures including LOA, FMLA
Working knowledge of strategic planning, project management skills and superior decision-making while managing multiple priorities

Junior Executive Sous Chef-culinary Resume Examples & Samples

To assist colleagues, in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust
To actively participate in the training, development the Culinary colleagues, according to the monthly training plan, JD Power report “comment cards”, hygiene reports and any other highlighted areas for fine tuning/development that would benefit the team and guests
To attend meetings and briefings as instructed by the Executive Chef, and clearly and concisely disseminates relevant information to related teams, within pre-determined time frames
To be an ambassador of Lateral service for the team
To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges
To ensure that proper work orders are completed to repair Culinary equipment and solid follow up to ensure maximum operating equipment
To identify and request assistance if required, prior to any breakdowns occurring
To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation
Plans and implements effective food promotions in co-ordination with the Food & Beverage Promotion Calendar
The ability to set up control systems, which will assure quality and portion consistency
To monitor the outlets operating costs and takes corrective pro-active action where necessary to reduce expenses
Identify Market needs and trends in terms of food for both hotel guests and local market, and monitor and analyse the menus and products of competitive restaurants
10 years minimum in a 5 star hotel or fine dining restaurant

Executive Sous Chef-margaritaville Resume Examples & Samples

Ensure compliance with all local, state and federal laws regarding food quality, safety, labor and employment
Communicate restaurant results to General Manager with recommendations for improvement
Ensure company policy and brand standards are followed
Complete all tasks assigned by General Manager on time
Order supplies, food and ingredients based on rapidly shifting demand
Maintain inventory levels and conduct full inventories
Assist the General Manager with menu changes and adjustments
Respond personally to guest questions and complaints
Maintain a clean work space and all times
Work at a fast and efficient pace the Executive chef is a “working chef”
Strong P&L experience, command of budgeting, scheduling and costs controls

Executive Sous Chef Resume Examples & Samples

Creates and ensures adherence to standardized recipes in order to maintain consistency and ensure quality
Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations
Supervise kitchen staff, including training and scheduling
Ensure that all food is prepared in the proper manner at the appropriate time, per company specifications
Prepare weekly food sales forecast
Schedule kitchen employees according to business needs and forecasts
Assess food and labor costs to meet or exceed departmental objectives
Enforce cleanliness standards throughout kitchen
Inspect all kitchen areas
Assist all chefs when needed
Take an active role in all menu change considerations
Consult with other chefs on special menus, presentation, and pricing
Coach, counsel, and mentor assistant chefs and cooks
Perform employee reviews
Conduct periodic sanitation meetings
Attend F& B meeting, safety meeting, and hotel staff meeting in lieu of the Executive Chef
Issue portion control foods to outlets
Cut meat, poultry, and seafood according to business demand
Must be able to convey information and ideas clearly
Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need
Must be able to work with and understand financial information and data, and basic arithmetic functions
Servesafe sanitation course
Ice Carving, tallow and sugar work

Executive Sous Chef-beerhaus Resume Examples & Samples

Ability to demonstrate a basic understanding of both labor and food cost control
Working knowledge of weights, measure, and advanced cooking techniques
Working knowledge of Microsoft Office Applications

Executive Sous Chef Resume Examples & Samples

Assists in developing and enforces standards in order to control the quality of food products, services and equipment
Provides assistance, instruction and supervision to the food production, service and supervisory staff
Assists in administering the food production budget
Develops special recipes and menus; determines costs and prices
Assists in managing the menu, food preparation, service and sanitation, and delivery of food in order to provide the highest quality food service for groups and individuals
Assists in managing health, sanitation and safety standards for the food service production staff and facility in order to comply with MSU and external regulations
Assists in managing food, kitchen supply and kitchen equipment purchasing and inventory; including quality, usage, storage and cost control
Maintains and/or increases competency through course work, seminars, conferences, Chef's association participation, etc

Executive Sous Chef Resume Examples & Samples

Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls
To assist the Executive Chef in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action
Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen
To maintain control of the standards for purchasing and receiving items
Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items
To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers
Constantly inspect all food service sections during service time to ensure that the correct standards are maintained
Responsible for control of equipment and scheduling maintenance
Customer Service, prior admin experience preferred
Associates degree or higher preferred in Culinary Arts
Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills
Clear, positive, energetic communication skills
Minimum 5 years at an Executive Sous Chef or Sous Chef level management position of a 4 star establishment or higher

100

Executive Sous Chef Resume Examples & Samples

At least 2-4 years of high volume, quality-focused management experience in a sous or executive sous chef position, preferably in campus dining
Excellent communication, training, coaching, and team-building skills, as well as top-notch customer service skills
Standard computer knowledge (Microsoft, Excel, Word, e-mail, POS systems) is also required
Culinary degree is strongly preferred but not required if equivalent experience

101

Executive Sous Chef, UM Dining Resume Examples & Samples

Extensive knowledge and experience with methods and techniques of culinary arts
Experience with recipe and menu development and production of high quality food, menus, and dining experience
Extensive experience with fabrication from raw materials and local ingredients in the creation of on trend culinary offerings
Professional management and supervisory experience
Experience with catering, custom menus, and ethnic cuisine production
Experience with wine and beer pairing
Experience with fine dining and catering
Experience working with a wide variety of food service equipment and ethnic cuisines
Experience with display cooking and presenting menus to guests
Experience working with college students as employees and guests
Experience with effectively training employees, especially those without prior kitchen experience
Management ServSafe certification or the ability to obtain certification within one year of employment
Ability to train employees on ServSafe standards and to follow through with enforcement of these standards
Experience with food and supply purchasing
Experience with receiving, storage, and production of a wide variety of food items
Experience with standard food service reports including profit and loss, labor analysis, and annual operating budgets
Experience in addressing personnel issues and managing conflict
Computer skills and experience sufficient to work with the Microsoft Office Suite, Excel spread sheets, and food management systems like CBORD, Computrition etc
Extensive experience, knowledge, skills, and abilities at this level are typically acquired with a four (4) year degree in hospitality or food service management or a related field, and/or a minimum of five (5) years of chef experience or a two (2) year culinary degree and eight years chef experience. Three (3) of those years must be in catering or fine dining. Or an equivalent combination of education and experience
Expert knowledge and experience with catering, custom menus, and recipe production
Expert knowledge and experience with a wide variety of food service equipment and ethnic cuisines
Extensive knowledge of food trends
Extensive knowledge of innovative ingredients and how to utilize them
Facilitation of the Farm to College concept in the restaurant. This includes, but is not limited to active sourcing of local ingredients and utilization of preservation techniques in harvest months for winter utilization
Expert knowledge and experience with effectively training employees (fulltime and students)
Expert knowledge and experience with recipe and menu development and production of high quality food, menus, and dining experience
Expert knowledge and experience with food and supply purchasing
Expert knowledge of wine and beer pairing
Expert knowledge and experience with receiving, storage, and production of a wide variety of food items
Expert knowledge and experience with addressing personnel issues and managing conflict
Expert knowledge and experience with CBORD recipe creation and auditing
Excellent time management skills and the ability to balance both the culinary and administrative aspects of the job
Active participation in appropriate professional organizations such as NACUFS, ACF, NRA etc
A self-starter with the ability to see a problem and either solve it or provide ideas for solutions
Truly passionate about food and food production and excited to pass the passion on to your staff, both front and back of house
Please note: only five (5) attachments allowed per application. Please combine documents accordingly
Letter of Interest – please also address the stated required skills for the position
Detailed resume listing education and describing work experience
Professional references - Names and contact information for three (3)
Samples Menu – a sample menu that includes at least two (2) appetizers, two (2) salads, and three (3) entrees

102

Executive Sous Chef Resume Examples & Samples

Paid PTO & Vacation
Discounted employee meals
Monitor sanitation practices to ensure that employees follow standards and regulations
Check the quantity and quality of received products
Supervise or coordinate activities of cooks or workers engaged in food preparation and kitchen maintenance
Estimate amounts and costs of required supplies, such as food and ingredients
Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers
Can be relied upon regarding task completion and follow up
Walk more than 50% of the time
Lift up to 50lbs more than 1/3 of the time
Push / pull up to 50lbs more than 1/3 of the time

103

Executive Sous Chef Resume Examples & Samples

Understand the details of the operation, including all operating standards and food and beverage standards. Quickly recognize when a standard is not being met, and coach team members on how to improve
Willing to embrace change aggressively and possess a passion for hospitality, food and beverage, team member service, diversity and leadership development
Build passionate loyalty to the company vision
Ability to read and comprehend instructions and correspondence including recipes, order sheets and schedules
Strong attention to details and the ability to handle multiple tasks
Effective directing, coaching, supporting, delegating and mentoring skills
Ability to adapt to and lead in a rapidly changing business environment
Good communication skills and basic knowledge of banquet set up
Competent at multi-tasking and working under strict deadlines
Be enthusiastic, a “team player” and have a keen work ethic
Ability to lift, push and pull moderate to heavy amount of weight
Friendly, approachable and outgoing
Good driving record and comfortable with driving a large company vehicle

104

Executive Sous Chef Resume Examples & Samples

Promotes the goals, products and service standards as set by senior management
Creates and presents an appetizing dining experience to our guests
Ensures that both front and back of the house employees have the necessary items and utensils needed to operate the kitchens and dining areas
Delivers consistently high levels of guest service
Staffs, trains and develops Room Chefs, Sous Chefs, Leads, Cooks, Pantry and Kitchen Workers through orientations, ongoing feedback, establishment of performance expectations and conducting performance reviews
Develops and implements departmental organization
Room Chefs and Sous Chefs in daily operations
Plans and implements new menu and specials
Creates and tests recipes
Conducts menu tasting
Creates product specifications
Sets food production standards
Forecasts annual budgets and monthly re-forecasts
Evaluates culinary staff
Maintains excellent relationship with Health Inspectors
Teaches Chefs and Sous Chefs to track and adjust their business practices in order to attain forecasted financial goals
Teaches Chefs and Sous Chefs to read, interpret and explain their areas of financial performance
Food production, sanitation, storage and handling procedures for all food products
Technical skills of portion control and culinary service standards
Supervises day to day operations of kitchens
Writes production and transfer reports
Conducts new hire and on-going training programs with staff
Completes daily food ordering and inventory control processes utilizing computerized systems and Inventory Control
Organizes and maintains food storage areas daily, rotation and utilization of all food products
Responsible for technical food production, sauce and soup making
Management interaction with Butchery, Purchasing and Warehouse
Communicate daily “special” menu items to all line cooks to facilitate product utilization
Conduct daily inspections of walk ins, all prep areas, dish room, all reach in refrigerators in kitchens to ensure all are at proper temperatures
Complete all monthly inventories
Attends Chef meetings as scheduled
Recipe Costing, Recipe Standardization, assist Room Chef with Photographic Plate Presentations
Routine equipment/kitchen inspections
Works in a friendly and professional manner
Expedites the cooking and preparation of all food tickets in a timely manner as dictated by the micros system
Verbally communicates orders to fellow co workers to insure that all food is presented at the same time
Maintain consistency in plate presentation and flavor
Maintains productions, temperature and waste charts
Ensures that all menu items are maintained and consistently stocked and rotated
Dates and labels all food items using the day dot system
Utilizes ovens, slow cookers, grills, griddles, broilers, deep fryers, braisers, steam jacketed kettles, ranges, steamers, combi-ovens, electric slicers, knives, steam tables and other equipment for ala carte food preparation
Prepares hot and cold food items to according to specifications
Utilizes proper cooking techniques that ensure consistent production results
Works within the guidelines of the collective bargaining agreement
Culinary Degree or 6 years equivalent experience in the Culinary field; BA or BS in Hospitality Management preferred
3 years experience as Room Chef or Executive Chef in high volume ala carte restaurants
Documented work experience in Gourmet, Casual and Banquet production kitchens
Thorough understanding of OSHA regulations
Culinary mastery of the following technical skills: saute', braising, roasting, baking, grilling, shallow frying, deep frying, steaming, poaching, knife skills accurate to 1/16", stocks, soups, sauces, garde manger, pastry production, yeast and quick bread production, butchery of ovine, bovine, swine, fowl, fish and game,
Multi Unit Operations experience preferred
Ability to learn at a fast pace and help train others; excellent interpersonal skills
Working knowledge of American, Italian and French food production techniques required
Working knowledge of Pan-Asian, Mexican and other world cuisines preferred
Garde Manger food production knowledge including but not limited to salads, fruit platters, charcuterie & dressings
Knowledge of labor laws, food service sanitation & health codes, safe food handling, sanitation, safety and security systems
Must be self-motivated and demonstrated time management and organizational skills
Must be able to obtain a Techniques of Alcohol Management certification
Requires excellent eye hand coordination
Requires basic knowledge of operation and maintenance of equipment needed in the daily operation of the restaurant including but not limited to ware washing machines and other cleaning devices

105

Executive Sous Chef-bavette s Steakhouse & Bar Resume Examples & Samples

Bachelor Degree in a related field; or equivalent education and work experience in food and beverage
Thorough working knowledge of knives, knife skills, and kitchen equipment
Thorough working knowledge of weights, measure, and advanced cooking techniques

106

Franchised Executive Sous Chef Resume Examples & Samples

Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product
Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate
Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner
Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations
Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives
Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality
Execute and promote the Accident Prevention Program to minimize liabilities and related expenses
Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management
Requires oral and written communication skills
Must have moderate hearing to communicate with employees and to hear machinery, for safety reasons
Must have excellent vision, for safety reasons
Must have moderate speech communications skills to communicate with other employees
Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget

107

Executive Sous Chef-le Cirque Resume Examples & Samples

Efficiently assists Executive Chef to manage within pre-established food and labor cost controls and plays an active role in contributing to the restaurants profits
Maintains operational control of purchasing, receiving, purveyor lists and inventory of all kitchen items when Executive Chef is not present
Assist Executive Chef designing and implementing restaurant menu and menu engineering and consistently rotates menu items
Provides Management and support of all kitchens employees ensuring proper scheduling and vacation planning
Maintains high customer satisfaction through consistently introducing innovative products
Establishes measurable goals and objectives that focus on profit, product and people
Ensures kitchen and employees meet both state and departmental requirements concerning sanitation and personal hygiene
Ensures that all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the Federal, State and local laws as well as the Culinary Union
Ensures that employees have all required certification, validated, i.e., Sheriff Cards, Health Cards and Alcohol Awareness
Provides employees with proper training and Sous Chefs with developmental opportunities that will aid in their career aspirations

108

Executive Sous Chef Resume Examples & Samples

Excellent training, coaching, and team-building skills
Standard computer knowledge (Microsoft, Excel, Word, e-mail, POS systems)
Culinary degree is strongly preferred but not required

109

Executive Sous Chef Resume Examples & Samples

Minimum of 5 years in a culinary leadership position with increasing levels of responsibility
Minimum of 3 years leading a culinary operation with at least 3 revenue centers
Minimum of 3 years in a culinary leadership role in an operation with annual revenues in excess of $5mm
Ability to promote and participate in a team environment
Ability to understand written and oral direction and to communicate same with others

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