Junior Sous Chef Resume Samples

4.7 (80 votes) for Junior Sous Chef Resume Samples

The Guide To Resume Tailoring

Guide the recruiter to the conclusion that you are the best candidate for the junior sous chef job. It’s actually very simple. Tailor your resume by picking relevant responsibilities from the examples below and then add your accomplishments. This way, you can position yourself in the best way to get hired.

Craft your perfect resume by picking job responsibilities written by professional recruiters

Pick from the thousands of curated job responsibilities used by the leading companies

Tailor your resume & cover letter with wording that best fits for each job you apply

Resume Builder

Create a Resume in Minutes with Professional Resume Templates

Resume Builder
CHOOSE THE BEST TEMPLATE - Choose from 15 Leading Templates. No need to think about design details.
USE PRE-WRITTEN BULLET POINTS - Select from thousands of pre-written bullet points.
SAVE YOUR DOCUMENTS IN PDF FILES - Instantly download in PDF format or share a custom link.

Resume Builder

Create a Resume in Minutes with Professional Resume Templates

Create a Resume in Minutes
MD
M Dickens
Milan
Dickens
546 Graciela Light
Philadelphia
PA
+1 (555) 171 0996
546 Graciela Light
Philadelphia
PA
Phone
p +1 (555) 171 0996
Experience Experience
New York, NY
Junior Sous Chef
New York, NY
Reichel-Veum
New York, NY
Junior Sous Chef
  • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence
  • Assist in the development of a safe and clean working environment
  • Assist with goal development and follow up, departmental initiatives, budget reviews, etc
  • Assist the Sous Chef to update Recipe Standards and develop new menus and concepts
  • Maintain on going training and development of employees, conduct employee performance reviews and follow up in a timely manner
  • Assist Catering department with developing special menus for functions; meet with clients as requested
  • Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations
Phoenix, AZ
Junior Sous Chef-pastry
Phoenix, AZ
Gerhold Group
Phoenix, AZ
Junior Sous Chef-pastry
  • Performs all duties of kitchen managers and employees as necessary
  • Strives to improve service performance
  • Assists in determining how food should be presented and creates decorative food displays
  • Supervises and coordinates activities of cooks and workers engaged in food preparation
  • Monitors employee's progress towards meeting performance expectations
  • Works with Restaurant and Banquet departments to coordinate service and timing of events and meals
  • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
present
New York, NY
Junior Sous Chef-bakery
New York, NY
Hansen Inc
present
New York, NY
Junior Sous Chef-bakery
present
  • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
  • Develops, designs, or creates new ideas and items for Pastry Kitchen
  • Provides direction for menu development
  • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
  • Provides information to supervisors and co-workers by telephone, in written form, e-mail, or in person
  • Assists the Executive Chef with menu development associated with Pastry
  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
Education Education
Bachelor’s Degree
Bachelor’s Degree
Kaplan University
Bachelor’s Degree
Skills Skills
  • Ability to multitask, work in a fast paced environment and have a high level attention to detail
  • Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly
  • Adaptability - Ability to effectively adjust to major changes in work tasks or the work environment
  • Highly responsible & reliable
  • Are you able to deliver the ultimate in memorable experiences?
  • Ability to work a variety of shifts including weekends, days, afternoons and evenings
  • Good Understanding of International Cuisine
  • Ability to work well under pressure and in a multi-cultural environment
  • Pastry Knowledge
  • Strong Communication Skills (verbal, listening, writing)
Create a Resume in Minutes

12 Junior Sous Chef resume templates

1

Junior Sous Chef Resume Examples & Samples

  • Ensure every food item leaving the galley is of the highest quality in flavor and presentation
  • Lead designated culinary team of 12-20 crew members toward completion of daily work assignment, ensuring the highest level of guest satisfaction, crew support and financial/operational performance
  • Partner with Chef de Cuisine to lead a multi-cultural brigade in a high volume, fast paced kitchen environment
  • Responsible for own assigned section within the galley
  • Partner with First Steward to understand and monitor sanitation laws, policies and procedures
  • Ensure compliance with USPH standards and follow through with Cooks and Stewards
  • Execute additional job responsibilities, as assigned by DCL leadership, based on operational need
  • Participate in Emergency Duties as specified in the ship Assembly Plan
  • Minimum of two years formal culinary training
  • Minimum five years recent experience of which at least two years working as a Chef de Partie (including apprenticeship) experience in high volume kitchen environment
  • Experience being personally responsible for brigades of at least 10
  • Proficiency in safe food handling, United Stated Public Health (USPH) and/or Hazard Analysis & Critical Control Points (HACCP)
  • Be able to speak, read and write fluent English
  • Willingness to live and work onboard one of our vessels for a certain length of time (based on position)
  • Be able to work a seven-day, 70-84 hour week with limited time off
  • Be able to adhere to Disney Cruise Line appearance guidelines
  • Be flexible with your work schedule, job duties and work locations
  • Ship experience
  • Experience with special dietary needs
  • Experience completing performance evaluations for previous teams
  • Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this)
  • Obtain a criminal background check
2

Junior Sous Chef Resume Examples & Samples

  • Ensure every food item leaving the Galley is of the highest quality in flavor and presentation
  • Lead multi-cultural culinary team of 12 – 20 Crew members from commis chefs to CDP’s toward completion of daily work assignment
  • Hand on and responsible for own assigned section within the galley and lead entire galley team in absence of the Chef De Cuisine
  • Execute proper menu preparation for all allergy and special dietary needs; ensure training and preparation are in accordance with strict company guidelines
  • Meet or exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements in area of responsibility; prepare and lead culinary team through multiple internal inspections conducted on a weekly basis
  • Execute company recipe guidelines for assigned area of responsibility via recipe booklets, plate presentation and audits
  • Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations
  • Act as liaison between galley crew, CDC and Manager Food Operations
  • Together with the Chef De Cuisine, maintain food quality standards during storage, production and service
  • Assist Chef De Cuisine in meeting food cost budgets and targets as set by the Manager Food operations onboard
  • Understand, monitor and ensure opening and closing procedures for all kitchens and production areas; ensure follow through with Cooks & Stewards
  • Monitor handling and maintenance of operating equipment; proactively report maintenance needs through onboard electronic maintenance request system
  • Facilitate daily menu presentation and food tasting
  • Provide performance feedback of entire team to the Chef De Cuisine
  • Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship
  • Minimum three- to four years’ experience of which at least two years working as Chef de Partie (including apprentice ship) experience in a high volume kitchen environment
  • Demonstrate natural initiative to undertake or continue a task or activity without regular supervision
  • Demonstrated proficiency in safe food handling, HACCP / USPH
  • Ability to follow standardized recipes and proficiency in recipe conversion
  • Disney Cruise Line is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination
3

Junior Sous Chef-holiday Inn Ranjit Avenue Resume Examples & Samples

  • Ensure that outstanding culinary technical skills are maintained
  • Assist with organizing special events and special food promotions for the market
  • Maintain comprehensive product knowledge including ingredients,equipment,suppliers,markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
4

Junior Sous Chef-bakery Resume Examples & Samples

  • Conducts shift briefings to ensure hotel activities and operational requirements are known
  • Prepares a selection of rolls and breads
  • Prepares a selection of specialty items
  • Prepares a selection of bread art
  • Maintain sanitation, cleanliness, safety and health standards. Inspect the sanitation, operation and cleanliness of all tools, equipment and supplies, including ovens. Alert management of potentially serious issues
  • Clean and/or break down work station and complete closing duties including transporting dirty pots to the potwash station, sterilizing and cleaning cutting boards and work tables, and preparing station for the next day’s activities
  • Maintains personal hygiene
  • Problem solving and training abilities
  • Diploma or Vocational Certificate in Pastry & Baking or food preparations or related field
  • 2 years related experience as or training in bakery or food preparation or an equivalent combination of education and culinary/kitchen operations experience
5

Italian Kitchen Junior Sous Chef Resume Examples & Samples

  • An understanding of the effect of their behavior on our guests, their fellow employees and the reputation of the Company
  • Requires a working knowledge of division operations. Working knowledge is generally learned on-the-job
  • Requires reading and oral proficiency in the English language
6

Junior Sous Chef Resume Examples & Samples

  • Eight to ten years of experience in a high quality establishment
  • Three to Five years as Chef de Partie
  • Previous experience working in a 4 star hotel
  • Executive Competencies
  • Very good level of cooking skills in Larder and Sauce Sections
  • Good Understanding of International Cuisine
  • Experience in high volume Banqueting operations
  • Pastry Knowledge
  • Strong Communication Skills (verbal, listening, writing)
  • Good Level of English is Essential
7

Junior Sous Chef, Prego Resume Examples & Samples

  • Work closely with Sous Chef in determining quality and quantity of food materials used with a view of eliminating waste and spoilage
  • Discuss with Sous Chef and recommend menu price adjustments
  • Ensure all dishes are uniform and that established portion sizes are adhered to as per the specifications set out by the Executive Chef
  • Constantly on the alert for new products which may improve quality of food or lower food cost or both
  • Make suggestions to Sous Chef and Executive Sous Chef concerning improvements which would tend to make more satisfied customers and/or increase volume of business or profit for the Hotel and the restaurant
  • Ensure high level of food safety management system including HACCP , ISO 22000 food safety management system are complied
  • Minimum 4 to 6 years of culinary experience
  • Able to work well under pressure
8

Junior Sous Chef, Pastry Resume Examples & Samples

  • Work closely with Executive Pastry Chef in determining quality and quantity of food materials used with a view of eliminating waste and spoilage
  • Ensure all dishes are uniform and that established portion sizes are adhered to as per the specifications set out by the Executive Chef and Executive Pastry Chef
  • Make suggestions to Executive Chef and Executive Pastry Chef concerning improvements which would tend to make more satisfied customers and/or increase volume of business or profit for the Hotel and the restaurant
  • To plan weekly work roster
  • Ensure personal cleanliness and proper deportment of all employees
9

Junior Sous Chef, Jaan Resume Examples & Samples

  • Discuss with the Chef De Cuisine and recommends menu price adjustments when necessary
  • To prepare the menus for the different rooms with the Executive Chef and Chef De Cuisine with necessary revision on a quarterly basis to ensure that profit potential is maximized
  • Responsible for the quality of pastry food items prepared in the kitchen
  • Make suggestions to the Executive Chef and Chef De Cuisine concerning improvements which would tend to make more satisfied customers and/or increase volume of business or profit for the Hotel and the restaurant
10

Junior Sous Chef Resume Examples & Samples

  • Assist his Executive. Sous Chef / Executive Chef in the planning of activities, promotions, menu implementations according to the annual plans
  • Attend meetings and ensure that all designated action points from daily chef briefings or monthly operational meetings are being followed by the individuals concerned
  • Ensure consistent quality of all food stuffs purchased, monitoring quality at receiving point, ensuring value of purchases matching to correct food costs
  • Monitor cleanliness and hygiene of all areas of responsibility with the stewarding department and lead HACCP program together with Hygiene Officer
  • Ensure adherence to Fairmont’s Code of Ethics
11

Junior Sous Chef-indian Cuisine Resume Examples & Samples

  • Prepare, cook and train on authentic Indian food
  • Plan and direct food preparation and cooking activities
  • Prepare and cook specialty food including dishes for guests with food allergies
  • Demonstrate new ideas in food preparation, garnishing, and presentation
  • Manage the kitchen in the absence of the Sous Chef
  • Maintain strict hygiene, HACCP and safety procedures
  • Ensure outstanding food quality
  • Monitor food cost
12

Junior Sous Chef Resume Examples & Samples

  • Maintain on going training and development of employees, conduct employee performance reviews and follow up in a timely manner
  • Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction
  • Will be responsible for kitchen operation in absence of Executive Chef, Executive Sous Chef and Sous Chef
  • Ensure effective co-operation between Front of House and the Heart of House
  • Assist with goal development and follow up, departmental initiatives, budget reviews, etc
  • Carry out other related duties that may be assigned
  • Minimum of 3-4 years well rounded experience in EACH area of the culinary field
  • A passion for food, desire to further develop culinary and leadership skills
  • Must be innovative, detail-oriented and quality conscious
  • Minimum of 3-4 years tenure at CDP level an asset
  • Completion of Train the Trainer, Interaction Management, and Leadership required
  • Proven ability to deal effectively with staff related issues
13

Junior Sous Chef Resume Examples & Samples

  • Ensure all required items are ordered through Adaco on a daily basis
  • Conduct daily shift briefings to Kitchen Colleagues in absence of the Sous Chef
  • Ensure all Kitchen Colleagues are aware of standards and expectations
  • 4-6 years working in a fast paced kitchen
  • Strong Skills in visual presentation of food, with a familiarity with contemporary serving styles
14

Junior Sous Chef-star Hotel Marriott West India Quay Hotel Resume Examples & Samples

  • Oversees production and preparation of culinary items
  • Ensures employees keep their work areas clean and sanitary
  • Works with Restaurant and Banquet departments to coordinate service and timing of events and meals
15

Junior Sous Chef Resume Examples & Samples

  • Housecount
  • Forecasted covers for each outlet
  • Catering activity
  • Purchases
  • Meetings
  • Appointments
  • V.I.P.'s/special guests
  • Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures
  • Review daily specials and offer feedback to Executive Sous Chef and Restaurant Manager
  • Review restaurant function sheets and make note of any changes; post function sheets for the next 7 days
  • Meet with Executive Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance
  • Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks
  • Place the Daily Produces, Meat & Seafood orders
  • Requisition the day’s supplies and ensure that they are received and stored correctly; communicate needs with Purchasing and Storeroom personnel; ensure quality of products received
  • Meet with the Chief Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up
  • Inspect grooming and uniform of staff; rectify any deficiencies
  • Ensure that recipe cards, production schedule, plating guides, photographs are current and posted
  • Observe guest reactions and confer with service staff to ensure guest satisfaction.Promote positive guest relations at all times
  • Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry
  • Monitor and handle guest complaints by following the six step procedures and ensuring guest satisfaction
  • Conduct frequent walk through of each kitchen area and direct respective personnel to correct any deficiencies
  • Ensure that quality and details are being maintained
  • Inspect the cleanliness of the line, floor, and all kitchen stations; direct staff to rectify any deficiencies
  • Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements
  • Complete work orders for maintenance repairs and submit to Engineering; contact Engineering directly for urgent repairs
  • Assist Catering department with developing special menus for functions; meet with clients as requested
  • Supervise and direct the organization and preparation of food for the employee cafeteria
  • Minimize waste and maintain controls to attain forecasted food and labor costs
  • Oversee and direct training of new hires in specified phases of the kitchen operation; maintain an on-going training program for existing staff
  • Reevaluate positions in the kitchen and make changes wherever necessary
  • Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards
  • Document pertinent information in the log book and follow up on items notated during other shifts
  • Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees
16

Junior Sous Chef-dai Pai Dong Resume Examples & Samples

  • Accepts flexible working hours according to the business demand
  • Attends meetings and trainings required by the Chinese Chef De Cuisine
  • Carries out full stock taking together with the Chinese Sous Chef at the end of each month in collaboration with the Cost Control Department. Cost Control and accurate Recipes to be set as a priority
  • Insists on personal cleanliness and proper discipline of all employees under his direct supervision
  • To be responsible for the quality of all food prepared in Dai Pao Dong. Checks constantly all dishes for its taste, temperature and visual appearance. Makes sure that all dishes are uniformed and that established portion sizes are adhered to
  • Conducts daily briefing with his kitchen staff
  • Communicates effectively with guests, subordinates, immediate supervisors
  • Displays creativity in production items and flexibility in customer demands
  • Ensures that the image of the F&B operation will be improved at all given times
  • Maintains his work environment clean and proper at all times
  • To be team oriented
  • May be rotated in ( banquet and other culinary areas )
  • Experience: Eight years of experience in the kitchen field preferably in Mainland or Hong Kong Chinese 5 Star Hotels or high end A La Carte Restaurants
  • Education: High School Graduate and Culinary school Certificate
  • General Skills: Must have full knowledge of sanitation requirements in food handling, Must be expert in all aspect of Chinese cuisine with high level of creativity and quality standards. Must possess strong leadership quality, Training techniques, proper communication and Organizational skills. Must be expert on the wok. Guest Contact is a must
  • Technical Skills: knows and understand the job description of all positions in his department, Knows and understand policies relating to his department, Recognizes good quality food products and presentation. Checks and improves all service standards established by the company, Supervises staff activities to maximize revenue and minimize costs, Provides assistance to the staff when required during the peak periods, maintaining grooming standards for all kitchen personnel, Conserves energy and water at all times, Responsible for proper receiving procedures, Responsible for proper storage of processed food products and raw materials
  • Language: Required to have good Base English
  • Physical Requirements: Must be able to exert physical effort in transporting and carrying items, endure various physical movements throughout the work areas, and satisfactorily communicate with guests and co-workers to their understanding
  • Licenses & Certifications: None required
17

Junior Sous Chef Resume Examples & Samples

  • To conduct daily shift briefings to kitchen colleagues in absence of the Sous Chef
  • To ensure all kitchen colleagues are aware of standards & expectations
  • To liaise with the Outlet Chef to keep open lines of communication regarding guest feedback
18

Junior Sous Chef, Sushi Restaurant Resume Examples & Samples

  • Ensure the consistency in the preparation of all food items are according to hotel recipes and standards
  • Conduct daily shift briefings to kitchen Colleagues
  • Liaise with the other Outlet Chefs to keep open lines of communication regarding guest feedback
19

Junior Sous Chef Resume Examples & Samples

  • Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department
  • Participates in the management of department's controllable expenses to achieve or exceed budgeted goals
  • Understands the impact of the department’s operation on the overall property financial goals and objectives
20

Junior Sous Chef Resume Examples & Samples

  • Ability to work well under pressure of meeting production schedules and timelines for guests’ cold food orders
  • To check staff schedules on weekly basis to ensure proper coverage at all times and wage cost controller
  • Sees that company policies are in effect regarding
  • “Clean as you go”
  • Safety training on food handling equipment and accident reports written
  • Requisition system in effect for storeroom areas particularly staff feeding and catering
  • Training of subordinate staff, on the following, to meet training objective goals
  • High cost item and roast meat charts
  • Food cost calculation
  • Train the trainer
21

Junior Sous Chef Resume Examples & Samples

  • Maintains and oversees food handling and sanitation standards
  • Works with food and beverage departments to coordinate service and timing of events and meals
  • Talent Management- Provides support and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives
22

Junior Sous Chef Resume Examples & Samples

  • You are empowered within this role to work with the executive chef and establish key and memorable relationships with your clients
  • The Junior Sous Chef is a member of the kitchen supervisory team and uses leadership skills to manage other supervisors and members of the team
  • Demonstrable skills in (strategic vision and execution) or (hospitality)
23

Junior Sous Chef Resume Examples & Samples

  • Kitchen knowledge
  • 5 years culinary experience
  • Speak Basic English
  • Knowledge of a range of culinary items
24

Junior Sous Chef-bakery Resume Examples & Samples

  • Ensures all employees have proper supplies, equipment and uniforms
  • Performs all duties of Culinary and related kitchen area employees in high demand times
  • Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets
25

Junior Sous Chef Resume Examples & Samples

  • College degree preferably specializing in culinary arts, hotel/restaurant management or equivalent experience is required
  • The ideal candidate will have 2-3 years of prior sous chef experience at a highly regarded/rated and fast paced restaurant or banquet kitchen
  • Ability to irregular hours, weekends, and evenings
26

Junior Sous Chef Resume Examples & Samples

  • Sets a positive example for guest relations
  • Supervises daily shift operations
  • Ensures all associates have proper supplies, equipment and uniforms
  • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met
  • Ensures completion of assigned duties
  • Participates in the associate performance appraisal process, giving feedback as needed
  • Complies with loss prevention policies and procedures, compliance with all health & safety policies & procedures
  • Handles associate questions and concerns
  • Communicates performance expectations in accordance with job descriptions for each position
  • Handles guest problems and complaints seeking assistance from supervisor as necessary
  • Empowers associates to provide excellent customer service within guidelines
  • Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results
  • Participates in an on-going associate recognition program
  • Champion to Passport to Success
  • Compliance with all Marriott International SOP’s
  • Conducts training when appropriate
  • Monitors associate's progress towards meeting performance expectations
  • Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Staff, Department and Intradepartment, Finance and Operations)
  • High school diploma or NVQ, CITY & GUILDS; 4 years experience in the culinary, food and beverage, or related professional area
  • Cooking - Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes)
  • Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards
  • Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly
27

Junior Sous Chef-crowne Plaza New Delhi Rohini Resume Examples & Samples

  • Participate in the planning and costing of menus
  • Develop and write standard recipes
  • Works with Sous Chef in manpower planning and management needs
  • Works with Sous Chef in the preparation and management of the Department's budget
  • Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency
  • 2 years experience as a chef including at least 1 year in supervisory capacity or an equivalent combination of education and experience
28

Junior Sous Chef Resume Examples & Samples

  • To control the quality and presentation for breakfast, Restaurant and Room Service
  • To control the quality and presentation standards for
  • Quadrato’s Breakfast
  • Quadrato’s Lunch
  • Quadrato’s Dinner
  • Banqueting
  • Pastry
  • Lounge
  • To control the Staff Restaurant (mise-en-place, ordering and quality of food)
  • To supervise and carry out refresher training on an on-going basis
  • To supervise and maintain standards of cleanliness in the kitchen
  • To ensure that regular knife drill and equipment training is carried out in accordance with the Health and Safety standards
  • To ensure all members of the kitchen brigade follow the proper Health and Hygiene practices as laid down in the Health and Safety at Work Act
  • To ensure daily communication with the Restaurant, Banqueting, Room Service and Purchasing Managers. To ensure Kitchen morale is high and teamwork is evident at all times
  • To carry out the costing of recipes as and when required
  • To make out the dairy and market list in the absence of the Executive Sous Chef or Executive Chef
  • To control the ordering of all the dry stores goods
  • To control the maintenance of all kitchen equipment, liaising closely with the Director of Engineering and Engineering Supervisor
  • To participate in the recruitment and selection of staff
  • To liaise with the Executive Chef and Executive Sous Chef on new menus, new ideas etc
  • To assist with any other duties as assigned by the Executive Chef, Executive Sous Chef or Director of Food and Beverage
  • To control and supervise the day to day running of the kitchen and deputise in the absence of the Executive Chef or Senior Sous Chef
29

Junior Sous Chef Resume Examples & Samples

  • The ideal candidate will have high volume quality experience
  • Culinary School degree along with Sous Chef experience is preferred
  • Must be able to obtain a NYC Food Handling Department of Health certification
  • Must have the ability to execute multiple tasks in a high pressured environment along with the ability to oversee multiple projects and ensure the highest quality standards
30

Junior Sous Chef Resume Examples & Samples

  • Assist the Executive Chef and Executive Sous Chef with managing the Kitchen operations which includes the chefs and stewards
  • Reduce and avoid food wastage
  • Manage and maintain a clean working environment
  • Demonstrate responsibility and ownership of your assigned Kitchen section
  • Demonstrate a working understanding of food, hygiene and safety principles, ensuring compliance at all times
  • Meet all hygiene and WHS requirements
  • Previous experience as a Chef de Partie or Junior Sous Chef is essential
  • Proven culinary experience with a la carte and catering experience is essential
  • Hands on approach to your work and the ability to lead by example
  • Demonstrated supervisory experience in a kitchen
  • Demonstrated ability to resolve problems and conflict, and work effectively under pressure
  • Well-presented and calm personality
  • Team member only discount global Hilton room rates through Go Hilton
31

Junior Sous Chef Resume Examples & Samples

  • Applicants are required to have four to six years of operational kitchen experience with a diversity of culinary experience and a proven track record in fine dining
  • Some supervisory and management experience is an asset, and culinary qualifications are essential
  • Previous experience in a luxury hotel, or similar environment
32

Junior Sous Chef Resume Examples & Samples

  • Ensure a high quality of product is delivered in a timely manner for all functions
  • Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity while delivering a superior guest experience
  • Stay current with culinary trends and develop menu items that will excite our guests and engage our colleagues
  • Monitor staffing levels in conjunction with function requirements and determined budgets as requested
  • Meet Daily with Chef team to communicate on Daily , Weekly, Monthly business
  • Work daily to maintain and improve the operations of the banquet, Barclays and Fionn Macool's kitchens
  • Maintain on-going training and development for all kitchen associates and apprentices as requested
  • Oversee the food for both the staff cafeteria and Friday Twoonie Lunches
  • Assist the Executive Chef in the development of the menus as requested
  • Promote professional work habits, encouraging colleagues to act with integrity and recognize that trait in others
  • Enforce a safe work environment by upholding safety standards
  • Enforce all hygiene and sanitary regulations, to be in line with Ecosure and Alberta Health Regulations
  • Minimum of three years experience in a culinary supervisory role in a high volume, upscale hotel environment
  • Red Seal Journeyman certificate or equivalent required
  • Must be an effective supervisor, trainer and administrator
  • Proven leadership skills which supports an environment of employee growth, development and teamwork
  • Adapts to change with ease and is able to handle many tasks simultaneously
  • Creative individual who has a proactive eye for detail and cleanliness
  • Ability to work flexible shifts
  • Excellent communication (written & verbal) and interpersonal skills
  • Must be computer literate with a working knowledge of Microsoft Excel, Word, Outlook
33

Junior Sous Chef-all day Dining Resume Examples & Samples

  • To have a complete understanding of, and adhere to the company’s policy relating to fire, hygiene and safety
  • Check incoming products, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications
  • Assists in the building of an efficient team of colleagues by taking an active interest in their welfare, safety, training and development
34

Junior Sous Chef-galvin Resume Examples & Samples

  • Contribute to menu creation
  • Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team
  • Ensure consistency in quality of dishes at all times
  • Manage customer relations when necessary, in the absence of the Junior Sous Chef
  • Ensure resources meet business needs through the effective management of working rotas
  • Support brand standards through the training and assessment of your team
  • Manage food cost controls to contribute to Food and Beverage revenue
  • Knowledge of activities in other departments and implications
  • Ensure compliance with food hygiene and Health and Safety standards
  • Strong Chef de Partie or previous Junior Sous Chef Experience
  • Approaches food in a creative way
  • Strong supervisory skills
  • Positive attitude
  • Good communication skills
  • Committed to delivering a high level of customer service
  • Excellent grooming standards
  • Excellent planning and organising skills
  • Willingness to learn
  • Relevant qualifications for role
  • Ability to work a variety of shifts including weekends, days, afternoons and evenings
35

Junior Sous Chef-butchery Resume Examples & Samples

  • Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation
  • To attend daily meetings with Executive Chef/Sous Chef
  • To ensure consistency of products, both quality and quantity, follow recipes to ensure profit margins
  • To ensure Cuts, trims, and bones carcass sections or prime cuts to reduce to cooking cuts such as roasts, steaks, chops, stew cubes, and grinding meat
  • Check all meat and seafood on deliveries for the right quality, specification and weights
  • Store item immediately in respective coolers and report any irregularities or ‘off specs” products to the Executive Chef/Executive Sous Chef of Restaurants, Executive Sous Chef of Banquets and food purchasing department
  • Monitor food cost at the butcher shop
  • Responsible for accurate weekly and monthly inventory in line with accurate ordering
36

Seasonal Junior Sous Chef-yosemite Degnan s Complex Resume Examples & Samples

  • Trains employees
  • Ability to manage in a diverse environment with focus on client and customer service
  • Computer literacy including word processing and presentation software
  • Servsafe Certification Required
37

Junior Sous Chef Resume Examples & Samples

  • Recognizes superior quality products, presentations and flavour
  • To ensure that the kitchen runs at an acceptable food cost
  • To ensure that ambassador productivity is maximized and payroll costs minimized
  • To work with the Chef de Cuisine in setting each outlet menu and recipes for each meal period in order to ensure accuracy
  • To ensure that all outlet kitchens adhere to Company and Hotel Policies and Procedures and all Standards
  • To prepare and update the relevant section of the Departmental Operations Manuals
  • To work with Chefs de Partie to take corrective action where appropriate
  • To co-ordinate with the Stewarding in regards to the requirements for the Kitchens
  • Must be an example of the Sofitel Values, Brand Standards, and a champion of appearance and hygiene guidelines
  • Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards
  • Must apply the Sofitel Food & Beverage rituals
  • To keep the Chefs de Partie up to date with seasonally available meats, fish and produce on the local market
  • To assist in the development of product specifications for all menus
  • To encourage Chefs de Partie to be innovative and creative
  • To ensure that product consistency in quality, appearance and taste
  • To assist Outlet Managers in maintaining a high quality operation in service and cleanliness
  • To assist the Purchasing Manager in the cost-effective selection of raw products
  • To liaise closely with the Purchase Manager in the event of price fluctuation of fresh products
38

Pastry Junior Sous Chef Resume Examples & Samples

  • Attend the chef meetings in absence of the Pastry Chef and ensure that all designated action points from daily chef briefings or monthly operational meetings are being followed by the individuals concerned
  • Conduct checks of all dessert mis en place and buffet set ups in all outlets prior to meal periods to ensure quality and consistency of pastry products
  • Assist in the preparation and control of daily and weekly market lists for the pastry
  • Ensure consistent quality of all food stuffs purchased, monitoring quality at receiving point, ensuring the purchasing specifications are met
  • Conduct weekly inspections and walk throughs of pastry kitchens, together with Executive Sous Chef, Engineering & Stewarding Departments, monitoring maintenance and ensuring good working order of operating equipments, and clean hygienic kitchen with documented follow-ups
  • Support Service Plus Recognition Program
  • Ensure grooming standards are met
  • Strive to exceed guest expectation and take the culinary team going from good to great. Always act in a professional manner using the company’s Mission, Vision and Values
  • Must be fluent in Chinese Mandrin
39

Junior Sous Chef-main Kitchen Resume Examples & Samples

  • Assist the Sous Chef or Chef de Cuisine to set standards and maintain them to the Jumeirah Standard
  • Ensure the smooth operation of the department in-charge by optimising the use of materials and manpower, thereby maximising revenue and guest satisfaction
  • Coordinate and execute training of the kitchen colleague, be able to
  • College or Culinary degree/diploma
40

Junior Sous Chef-pastry Resume Examples & Samples

  • To participate and supervise various sections of the pastry as and when required
  • To assist the pastry chef in keeping the pastry kitchen areas and items of equipment in a clean, hygienic condition
  • To assist the pastry Chef in controlling wastage and achieving gross profit targets
  • To undertake the pastry Chef to achieve a high standard of control in all dishes and items produced by the pastry kitchen
  • Any other duties requested by your Manager or head of Department relevant to the job function
  • Minimum 4 years cooking experience in a luxury hotel environment
  • Tertiary qualification in pastry cooking
  • Due to visa requirements only Thai nationals need apply. Start date ASAP*
41

Junior Sous Chef-banqueting Resume Examples & Samples

  • Equivalent experience in similar environment – preferably 4-star environment
  • City and Guilds 706-1&2 or NVQ equivalent in Catering
  • Ability to follow and understand HACCP guidelines
  • Self- Motivated
  • Reliable
  • Strong leadership skills with an ability to develop others
  • Ability to supervise others
42

Junior Sous Chef Resume Examples & Samples

  • Actively ensures the proper training and development of culinary staff
  • Assists with food cost and production, Ensuring proper rotation, labeling, and storing of food
  • Ensures that all food products are prepared and served safely in accordance with hotel and government Food Safety guidelines
  • Ensures the kitchen work area is clean and organized
  • Assists Executive Sous Chef with departmental payroll, scheduling and administration
  • Assists with daily ordering of all food production requirements for the department
  • Minimum 4 years experience in a luxury hotel or related field
  • Must be an effective team player with strong communication and organizational skills
43

Junior Sous Chef-culinary Resume Examples & Samples

  • To ensure that all outlet reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Executive Pastry Chef in an accurate and punctual manner
  • To assist the Executive Pastry Chef with developing menus and "specials" which meet the needs of the target market and are in line with the operating procedure
  • To assist the Executive Pastry Chef with developing menus and set standard recipes (as per SOPs) which allow the restaurants to run at an acceptable food cost, thereby satisfying guest needs and expectations
  • To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage
  • Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications
  • To liaise with the Executive Pastry Chef 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
44

Junior Sous Chef, Asian Market Café Resume Examples & Samples

  • Discuss with Chef De Cuisine and recommend menu price adjustments
  • Make suggestions to Chef De Cuisine and Director of Culinary concerning improvements which would tend to make more satisfied customers and/or increase volume of business or profit for the Hotel and the restaurant
  • Adherence to budgeted headcounts for his/her outlet according to hotel’s budget and business level (labour payroll is direct collation to revenue and budget)
  • Ensure high level of food safety management system including HACCP, ISO 22000 food safety management system are complied
  • Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
  • Min 3 to 5 years of culinary experience
  • Must possess leadership qualities
45

Junior Sous Chef Resume Examples & Samples

  • Effectively manage the Butchery and Vegetable room in Coordination with Receiving and other sous chef
  • Ensure Hygiene and FIFO is followed in butchery and vegetable room
  • Monitor ordering system and liaise with receiving department to ensure smooth flow of operations
  • Attend daily briefings in the kitchen
  • Achieve less wastage of products and train staff for better results
  • Prepare stock taking at the end of the month and also weekly stock inventory for the Executive Chef / Executive Sous Chef
  • To ensure to train staff in any new item
  • To constantly re – train to ensure the consistency
  • To carry out any disciplinary when required
  • To maintain cleanliness and hygiene within there respective outlets
  • Minimize food wastage
  • To conduct regular spot checks on the outlets to see that the meat specification is followed
  • To ensure the staff are fully briefed on events and daily operations within the hotel
  • To check all food items upon arrival for quality, if not good to return to supplier and inform the chef
  • To follow up on any goods not received and find out why
  • To delegate the jobs required for rank & file to do and to follow up accordingly
  • Supplies food for banquets when required
  • Minimizes all wastage by re using or not over ordering of food products
  • Responsible for the hygiene and cleanliness of butchery and commissary. And assists other outlets when required
  • Ensure a high quality of products received for all butchery items
  • Develop favorable Standards for Commissary in coordination with Executive Chef/ Executive Sous Chef
  • Develop purchasing system for fresh product along with purchasing team