Sous Chef Resume Samples

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K Mitchell

Kody

Mitchell

778 Leopold Orchard

Philadelphia

+1 (555) 109 9829

778 Leopold Orchard

Philadelphia

Phone

p +1 (555) 109 9829

Experience Experience

Dallas, TX

Sous Chef

Dallas, TX

Hoeger, Kuphal and Zemlak

Dallas, TX

Sous Chef

Manage and train kitchen staff, establish working schedule and assess staff’s performance
Manage and train kitchen staff, establish working schedule and assess staff performance
Manages work procedures and expedites workflow
Assists with evaluation of all kitchen team members according to established procedures at established time periods
Assist in the orientation of new staff as directed. Assist in the development and implementation of the on the job training program
Performs job performance evaluation by observing employees’ daily job performance
Assist in the development of a safe and clean working environment

Phoenix, AZ

Pastry Sous Chef

Phoenix, AZ

Gerhold-Larson

Phoenix, AZ

Pastry Sous Chef

Assist in the development of new dessert, pastry and bread products
Motivate, lead, coach and manage all aspects of team members’ performance towards achieving exceptional guest service and employee engagement results
Work closely with Chef Team on menu development
Assist with goal development and follow up, departmental initiatives, budget reviews, etc
Provide a “Hands On” approach to training, planning, assigning and delegating work
Strives to improve service performance
Maintain on-going training and development of employees, conduct employee performance reviews and follow up in a timely manner

present

New York, NY

Banquet Sous Chef

New York, NY

Berge, Kuhic and Dare

present

New York, NY

Banquet Sous Chef

present

Continually train and develop the staff to improve food quality, enhance presentations, and improve productivity
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
Assists in determining how food should be presented and creates decorative food displays
Perform Other duties as assigned by Kitchen Managers
Assist in the development of new banquet offerings and displays
Performs all duties of kitchen managers and employees as necessary
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person

Education Education

Bachelor’s Degree in Culinary Arts

California State University, Los Angeles

Bachelor’s Degree in Culinary Arts

Skills Skills

Good working knowledge of accepted sanitation standards and applicable health codes
The ability to assist the storeroom Receiving Clerk in reviewing the quality of goods received
Ability to lead and motivate a team through strong communication skills and good interpersonal leadership
The ability to create menus and deliver them, ensuring that they are both creative and profitable
Good organization and strong attention to detail
Ability to lift 30 pounds, with or without reasonable accommodation
Excellent Knife handling skills able to train proper use of knives to less experienced staff
Ability to maintain friendly demeanor and professional appearance
Ability to manage multiple tasks, prioritize effectively, solve problems, and to work with detail orientation
Ability to maintain high level of Christian integrity and professionalism

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Restaurant Sous Chef-espn Zone Resume Examples & Samples

Execution of all menu categories and specific recipes for each menu item including timing, quality, temperature, portion, presentation, etc
Assures the staff morale is maintained at the highest level
Responsible for the development of culinary staff
Responsible for a quality guest experience
Minimum four years experience in high volume full-service or casual dining/quality dining restaurant
HACCP or Serv-Safe (or similar) food safety training and certificate
High School Degree or equivalent

Sous Chef Resume Examples & Samples

Proven leadership skills with the ability to motivate and manage all levels of staff
Ability to function in a team-oriented environment
Maintain standards and specifications related to food preparation and food handling on a daily basis
Demonstrated ability to manage conflict/resolution
Proven experience and strong understanding of Food & Beverage inventory process
Proven experience with staffing, training and employee relations
Ability to uphold policies and procedures

Sous Chef-epcot Culinary Festivals Resume Examples & Samples

3 or 9 month Sous Chef positions are available for Epcot’s Culinary Festivals working Flower and Garden Festival in the Spring and/or Food and Wine Festival in the Fall. The Sous Chef would lead a professional culinary team in a restaurant kitchen or special events. They may be responsible for batch cooking, a la carte or set menus, recipe development, volume and timing and mobile delivery of foods
Verify and record temperatures of perishable items and maintain C.H.E.F.S. / HACCP log
Provide leadership, support, motivation and development opportunities to Cast Members creating a positive environment that encourages ownership and accountability
Maintain good partnerships with the Front of the House team as well as strategic partners to provide a seamless Guest experience
Minimum 2 years culinary management experience
Understanding and demonstration of cooking fundamentals
Proven ability to use cooking skills in the creation of menus that reflect current culinary trends as well as meet the dietary needs of Guests
Proven ability to coach, lead and inspire a diverse Cast
Previous catering experience in high volume restaurant or hotel
Previous experience in table service and quick service restaurants

Sous Chef Resume Examples & Samples

Employee Relations: Able to work in harmony with employees supervised, fellow employees and 20th Century Fox Management. Maintain cooperation, communication and promptness between Back of the House Employees and all others related / impacted by the Back of the House Staff
Materials, Equipment or Products: Responsible for maintaining food, labor, and other expense cost factors as outlined in annual budget to yield maximum profits. Responsible to monitor the maintenance and functioning of all equipment
Business Contacts: 20th Century Fox Management & Staff, vendors, health department officials, etc
Safety and Security: Compliance with all safety issues and adherence to all proper procedures to
Ensure that the work are is a safe environment, free of hazards at all times
Education: Graduate from accredited Culinary program or equivalent work experience
Experience: 2-4 Years of prior Culinary experience in a comparable position or in an operation of equal stature
Knowledge / Skills: Thorough knowledge of food preparation, service, basic food chemistry, raw foods, and equipment use. Requires baking and butchering skills. Should have a working knowledge of basic accounting principles and employer / employee relations, motivation principles and effective training techniques

Sous Chef Resume Examples & Samples

Ensure consistent production and excellent presentation of well-prepared, flavorful food to ensure Exceptional Guest Service
Provide leadership, support, motivation and development of Cast Members creating a positive environment that encourages ownership and accountability
Assist in the creation and development of unique food offerings that provide our Guest with a variety of selections
Ensure operational compliance to WDP&R Standards, Loss Prevention Standards with adherence to State of Florida DBPR and WDP&R Food Safety Standards
Maintain good partnerships with the Front of the House team as well as strategic partners to provide a seamless Guest Experience
Minimum 5 years culinary experience
Candidate needs to be available 3-4 days per week
Strong understanding and demonstration of the fundamentals of cooking
Demonstrated strong verbal and written communication skills with direct reports and strategic partners
Proven ability to be a self start and initiator
Proven Microsoft Office computer skills
Previous experience in high volume restaurant or hotel
Previous experience in Table Service and Quick Service restaurants
Knowledgeable of industry trends and practical business applications
Multi-lingual

Sous Chef Resume Examples & Samples

Maintain complete knowledge of and comply with all company policies, service procedures, and standards
Anticipate guests’ needs and respond promptly. Acknowledge all guests and maintain positive guest relations at all times. Resolve guest complaints to ensure guest satisfaction
Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately
Monitor and maintain the cleanliness, sanitation, and organization of assigned work areas. Maintain and strictly abide by state sanitation health regulations
Establish specials of the day following European standards using seasonal and local ingredients to the best of your ability
Prepare and assign production and prep work for Line Cooks to complete
Ensure that assigned staff has reported to work. Document all lateness and absences. Partner with the General Manager and Human Resources to effectively discipline underperforming staff members
Partner with the General Manager to provide incentives for staff members to go above and beyond the expectations of their particular roles
Ensure that opening shift completes start up of kitchen line and designated prep work
Set up workstation with required mis en place, tools, equipment, and supplies
Fabricate meat, fish, and fowl for menu items
Start prep work on items needed for the particular menu of the day and direct Line Cooks on it throughout the shift
Prepare all menu items following recipes and yield guides
Inform the chefs or cooks of any shortages before the item runs out as well as any excess items that can be used in daily specials or elsewhere
Assist Line Cooks wherever required to ensure optimum service to guests
Coach and mentor Junior Chefs
Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests
Maintain production charts
Maintain proper storage procedures as specified by Health Department
Breakdown and supervise work station and complete closing duties
Return all food items to the proper storage areas
Wrap, cover, label, and date all items being put away
Straighten up and organize all storage areas
Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves
Turn off all equipment not needed for the next shift
Ensure all Line Cooks' assignments are completed before they sign out
Review status of work and follow-up actions required with the Chef before leaving
Document pertinent information in logbook
Work at off premise functions
Research new menu items
Ability to work all stations on the line
Food handling and sanitation certificate
Basic arithmetic skills required
Ability to perform job functions with attention to detail, speed and accuracy
Previous supervisory and guest relations experience
Strong conflict resolution skills
6 years experience as a Line Cook at a similar style Restaurant
B.A., Certification of Culinary training or apprenticeship preferred

Sous Chef, Red Tail Grill Resume Examples & Samples

Assists with overseeing kitchen personnel and confirming their assignments are completed to ensure economical & timely food production; Monitors the line and acts as Manger on Duty in conjunction with Chef d’ Cuisine’s schedule
Ensures kitchen is clean and required logs are maintained on daily basis to fulfull Vail Brand Standard Requirements
Manages the human resource, financial and administrative responsibilities as they pertain to his/her direct reports which includes Cook 1 positions and Stewards
Ensures Red Tail recipes are being properly prepped and executed
Observes methods of food preparation cooking and service; sizes of portions and garnishing of foods to make sure food is prepared in prescribed manner; tastes food as prepared to ensure quality; expedites line during peak meal periods
Accurately produces daily reports and conducts self audits; holds and documents daily pre-shift meetings
Assists with ordering and maintaining inventory control of Restaurant kitchen products
High School Degree or Equivilent required
Bachelor’s Degree preferred but a combination of practical experience and education will be considered as an alternate
Valid Driver's License
Strong Skills Required; Purchasing software, MS office suite
English proficiency, Bi-lingual in Spanish a plus
Utah Food Handler’s Card required within 14 days of employment

Sous Chef-mountain Dining Resume Examples & Samples

Assist Chef with menu planning, production and daily operation of the restaurant
Assists management team with strategic planning regarding financial planning, menu development, cost control and positioning of restaurant
Assist in oversight of commisary kitchen production of bulk sauces, soups, smoked items, etc for other on-mountain restaurants and bakery program to generate additional revenues
Assist Chef and receiving department with ordering/receiving, cost transfers, variance reports and invenotory control of all food, beverages, supplies, etc purchased for the entire building
Assist Chef with scheduling of staff and performance reviews of staff to budgeted labor
Sous Chef will monitor and supervise all station supervisors for the following: Product and production need list for next day business
Equipment maintenance log
Food quality and sanitation line checks for all stations
Able to communicate English - Required
Ability to communicate in Spanish - Preferred
3 years high volume restaurant experience - Required

Sous Chef Resume Examples & Samples

Accountability
Written and Verbal Communication
Working Knowledge of: Kitchen and dishwashing procedures, responsible for food and beverage costs, labor costs, and product costs in above areas, Excel, front of house procedures (Micros), Citrix, party/banquet prep, inventory and invoices
ENTRY LEVEL KNOWLEDGE OF: Operations and procedures of a multi- faceted entertainment facility
Essential personal and interpersonal skills: Exhibits positive attitude, maintains objective view, listens empathetically, is organized and focused, takes risks, behaves professionally, thinks creatively, maintains composure, shows respect, communicates assertively, maintains personal integrity
SPECIAL REQUIREMENTS (LICENSES, CERTIFICATES, PROFESSIONAL, ETC.) Minimum 3 years kitchen

Sous Chef Resume Examples & Samples

Check forecast for outlet business levels and review catering / special events / deliveries
Review all product for quantity and quality
Ensure all menus are updated per schedule
Monitor daily items for quality, consistency, taste, flavor, variety, seasonally, etc
Monitor daily food preparation, presentation, and replenishment of food stations for quality, consistency, flavor, variety, etc. ensuring that a quality product is offered on a daily basis
Safety and Security: Compliance with all safety issues and adherence to all proper procedures to ensure that the work are is a safe environment, free of hazards at all times

Sous Chef-streets Resume Examples & Samples

Complete a comprehensive Manager in Training program that covers all the in’s and out’s of running a successful restaurant — from budgeting and invoicing to scheduling and recruiting
Work with the chef to lead the kitchen crew in preparing outstanding, hand-crafted food while following our tried and true recipes
Train, motivate and help develop the kitchen staff while also focusing on the business goals of process improvements, growth, efficiency, profitability and compliance with company procedures
Make sure the kitchen sparkles and is always ready to pass the white glove test

Sous Chef Resume Examples & Samples

Model appropriate standards, parameters and prescribed limits to kitchen staff; helping them to understand how they drive business
Ensure that the Chef de Cuisine’s standards for product quality, taste, and execution are met in a consistent and timely manner
Support and supervise the kitchen staff and motivate staff to take ownership of their work and deliver amazing service
Support the achievement of sales volume and margin as determined by seasonal plans
Ensure the kitchen meets or exceeds all health regulations, standards and codes – including safety practices, hygiene practices, and safe food handling and storage practices
Controls waste of food
Controls waste of food, ensures proper rotation of perishable stock and maintains prep and storage areas in a clean, tidy and safe manner
Keep records of quantities used and assists with food and supplies ordering
4-6 years previous experience, excelling in a team environment and a demonstrated track record of success
Be extraordinary
Celebrate successes

Sous Chef-shops Resume Examples & Samples

Complete a comprehensive Manager in Training program that covers all the in’s and out’s of running a successful restaurant — from budgeting and invoicing to scheduling and recruiting
Work with the chef to lead the kitchen crew in preparing outstanding, hand-crafted food while following our tried and true recipes
Train, motivate and help develop the kitchen staff while also focusing on the business goals of process improvements, growth, efficiency, profitability and compliance with company procedures
Make sure the kitchen sparkles and is always ready to pass the white glove test
Have a high school diploma, or equivalent (preferred)
Have been there and done that in the food and beverage industry for two to five years
Are excited by new ideas and learning new methods and systems
Know what mirepoix is
Have career ambitions in the fast-paced restaurant industry — next stop, chef…who knows from there!
Have solid written and verbal communications skills, as well as strong math skills — quick, how many cups are in a quart?
Embrace working a flexible schedule
Are the proud owner of a food handler’s card where required by local and state regulations

Sous Chef-streets Resume Examples & Samples

Have a high school diploma, or equivalent (preferred)
Have been there and done that in the food and beverage industry for two to five years
Are excited by new ideas and learning new methods and systems
Know what mirepoix is
Have career ambitions in the fast-paced restaurant industry — next stop, chef…who knows from there!
Have solid written and verbal communications skills, as well as strong math skills — quick, how many cups are in a quart?
Embrace working a flexible schedule
Are the proud owner of a food handler’s card where required by local and state regulations

Sous Chef-one Ski Hill Place Resume Examples & Samples

Responsible for the selection, training, supervision and success of all culinary and stewarding employees
Is actively involved in the daily operation by being a "hands-on" chef through modeling proper culinary techniques and working alongside employees and exihibt professional demeaor through appearance and by maintaining a positive attitude toward all employees and guests
Develop progressive menus that appeal to all Resort owners/guests and include "signature" items in each menu category and ensure that each menu item is a celebration of culinary talent in both taste and plate presentation that incorporates flavor, a variety of color, height, texture and cooking techniques
Determine the pricing and standardization of portion controls
Responsible for the creation of inventive and high quality guest room amenities to be given and sold to members/guests celebrating special occasions or as welcoming gifts for VIPs
Culinary degree, certificate or equivalent experience
Minimum of two years previous culinary experience at an upscale restaurant
Current certification in the state Professional Food Handler Program
Minimum of three years supervising multiple managers and functions

Restaurant Sous Chef Resume Examples & Samples

Minimum two years experience in a fine dining restaurant
Proven organizational skills
Ability to be flexible with work schedule, including weekends and holidays
Demonstrated strong Guest Service skills

Sous Chef Grove Resume Examples & Samples

Complete a comprehensive Manager in Training program that covers all the in’s and out’s of running a successful restaurant — from budgeting and invoicing to scheduling and recruiting
Work with the chef to lead the kitchen crew in preparing outstanding, hand-crafted food while following our tried and true recipes
Train, motivate and help develop the kitchen staff while also focusing on the business goals of process improvements, growth, efficiency, profitability and compliance with company procedures
Make sure the kitchen sparkles and is always ready to pass the white glove test
Have a high school diploma, or equivalent (preferred)
Have been there and done that in the food and beverage industry for two to five years
Are excited by new ideas and learning new methods and systems
Know what mirepoix is
Have career ambitions in the fast-paced restaurant industry — next stop, chef…who knows from there!
Have solid written and verbal communications skills, as well as strong math skills — quick, how many cups are in a quart?
Embrace working a flexible schedule
Are the proud owner of a food handler’s card where required by local and state regulations

Sous Chef Resume Examples & Samples

Assist the Chefteam with menu planning – including research, menu and recipe writing, and menu dissemination for creation of order guides
Assist the Executive Chef and the Chefteam with managing the contracted employees who are the bulk of the café staff
Responsible for assisting in new café openings including cooking and refrigeration equipment installs and purchasing of all smallwares

Sous Chef, Sevens Restaurant Resume Examples & Samples

Proficiency with computer software for the following: ordering, inventory, scheduling, time and labor
Resolving payroll exceptions, approvals, and labor distribution reports
Assist Chef with payroll, inventory, worker's comp claims, etc
Assist Chef with hiring, retaining and training all food service personel
Culinary degree - Preferred
Serve Safe certification required (we will provide training upon hire if not certified)
3 years restaurant experience (culinary) - Required
3 years supervisory experience - Preferred
Able to stand for long periods of time

Sous Chef-the Rendezvous Club & Allie s Cabin Resume Examples & Samples

Total organization of all prep list's for the day and evening
Able to jump from station to station during peak service hours
Able to stand up to 8 hours during a shift - required

Sous Chef-new Store Resume Examples & Samples

Complete a comprehensive Manager in Training program that covers all the in’s and out’s of running a successful restaurant — from budgeting and invoicing to scheduling and recruiting
Work with the chef to lead the kitchen crew in preparing outstanding, hand-crafted food while following our tried and true recipes
Train, motivate and help develop the kitchen staff while also focusing on the business goals of process improvements, growth, efficiency, profitability and compliance with company procedures
Make sure the kitchen sparkles and is always ready to pass the white glove test
Have a high school diploma, or equivalent (preferred)
Have been there and done that in the food and beverage industry for two to five years
Are excited by new ideas and learning new methods and systems
Know what mirepoix is
Have career ambitions in the fast-paced restaurant industry — next stop, chef…who knows from there!
Have solid written and verbal communications skills, as well as strong math skills — quick, how many cups are in a quart?
Embrace working a flexible schedule
Are the proud owner of a food handler’s card where required by local and state regulations

National Sous Chef Resume Examples & Samples

Establish, manage, and maintain all vendor relationships – including regular vendor evaluations of product quality, invoice accuracy, delivery accuracy, regular price comparisons, and service level
Responsible for inventory control for all storerooms and refrigerated storage areas
Insuring that price points are established and maintained by the Chefteam

Sous Chef-bar Verde / Americana Resume Examples & Samples

Complete a comprehensive Manager in Training program that covers all the in’s and out’s of running a successful restaurant — from budgeting and invoicing to scheduling and recruiting
Work with the chef to lead the kitchen crew in preparing outstanding, hand-crafted food while following our tried and true recipes
Train, motivate and help develop the kitchen staff while also focusing on the business goals of process improvements, growth, efficiency, profitability and compliance with company procedures
Make sure the kitchen sparkles and is always ready to pass the white glove test
Have a high school diploma, or equivalent (preferred)
Have been there and done that in the food and beverage industry for two to five years
Are excited by new ideas and learning new methods and systems
Know what mirepoix is
Have career ambitions in the fast-paced restaurant industry — next stop, chef…who knows from there!
Have solid written and verbal communications skills, as well as strong math skills — quick, how many cups are in a quart?
Embrace working a flexible schedule
Are the proud owner of a food handler’s card where required by local and state regulations

Sous Chef-month Resume Examples & Samples

Coordinates, plans, and supervises all food production in a cost effective, safe manner to meet and exceed guest expectations
Ensure all established safety procedures are enforced
Basic computer skills with Microsoft Outlook, Word, and Excel; Food Trak an asset
Intermediate skiing or riding ability
Some positions require early morning and/or late evening shifts
Possess a specialized cooking skill

Sous Chef Resume Examples & Samples

In this role, you will be accountable for the day-to-day performance of 20-80 hourly Cast Members
Lead a receiving team to ensure proper inventory pars
Responsible for batch cooking, a la carte or set menus, recipe development, volume and timing and mobile delivery of foods
Interact with Guests and execute on dietary and allergy needs for Guests
Monitor cooking techniques while managing day-to-day kitchen operations
Expedite kitchen flow and manage the preparation of food inventory pars
Must possess unquestioned ethics and integrity
Associate degree in Culinary Arts

Banquet Sous Chef Resume Examples & Samples

In this role, you may be responsible for batch cooking, a la carte or set menus, buffets, receptions Etc., recipe development, volume and timing and mobile delivery of foods
Cast workload scheduling
Interact with Guests and execute on dietary and allergy needs
Ensure operational compliance to WDP&R standards including safety standards, food preparation, loss prevention as well as adherence to applicable state and local government health regulations
Monitor product quality by tasting food, observing dining rooms, events and functions and by regularly speaking with Cast and Guests
Minimum of two years of culinary management experience or two years of Chef Assistant experience
Ability to demonstrate creativity
Associate Degree in Culinary Arts or equivalent experience

Sous Chef, Food Manufacturing Resume Examples & Samples

Minimum ten years progressive experience in culinary and/or food production management role within a fast-paced business, preferably within a chilled food environment
Possess an advanced degree in culinary arts and/or food-related subjects
Ability to work in a cold/ damp environment and stand for extended periods
Willingness to work on weekends and/or evenings
Eatec, SAP, Robo-Com knowledge strongly preferred
Excellent analytical abilities are required, including intermediate Excel
Good understanding of continuous improvement production techniques
Demonstrate multi-year experience in P&L statements with budgetary responsibility for COGS, labor and overhead
Resourceful problem solver, with the ability to prioritize and create approaches to meet required objectives
Demonstrated leadership values and ability to develop and participate in diverse/cross-functional teams
Excellent interpersonal skills and the ability to work with and influence a wide spectrum of customers
Ability to maintain a big picture perspective as well as be detail-oriented
Effectively handle sensitive and confidential matters
Knowledge of large scale business start-up is preferred
Bakery & pastry experience preferred
Demonstrate the ability to being a team player
Demonstrate advanced leadership qualities and abilities
Experience working in a continuous improvement environment and demonstrate delivery through change
Ability to motivate others to work routine and monotonous processes and stand for extended periods of time

Sous Chef, Game Creek Club-winter Seasonal Resume Examples & Samples

The Sous Chef is proficient in all positions in the kitchen
Should have the ability to work all stations in the kitchen, and have a proven ability to supervise, communicate, and work well with coworkers and service staff
Understands the importance of personal hygiene, safe food handling practices, and advanced culinary skills
Assists with payroll punch audits to watch for overtime and accurate time punches by hourly staff
Must be available to work weekends and holidays including: 4th of July, Labor Day, and any other holidays as requested
Two years managerial experience. -preferred

Sous Chef-saddleridge Resume Examples & Samples

Takes responsibility and pride for the product used and manages it to assure a quality product and cost efficient utilization
Helps the Chef maintain all par levels for the kitchen
Minimum 5 years’ experience in a fine dining environment - required
Proficient in all aspects of production

Sous Chef Resume Examples & Samples

Develops, cooks, manages breakfast, lunch and dinner for employees
Develops and test recipes, techniques for food preparation and presentation
Must have skills in cooking and preparation of a variety of foods
Possess ability to supervise and /or assign training for kitchen staff
Posses knowledge of food supplies, equipment and services, ordering and inventory control
Establishes, manages and maintains all vendor relationships

Sous Chef Resume Examples & Samples

Responsible for providing quality guest experiences within resort operations
In absence of the supervisor, ability to delegate responsibility, motivate and lead direct reports to achieve goals and objectives
Assists in providing quality to guests by directing staff in meeting quality standards and food handling and preparation, safety and sanitation
Ability to maintain composure under pressure/high volume and solve customer problems or issues
Good organization and strong attention to detail
Ability to communicate with employees, guests, and customers to provide excellent service

Sous Chef-vail Marriott Resume Examples & Samples

Coordinates staffing levels and food preparation daily to ensure the timing and flow of food service meets the demand and ensures it is done within budgeted food cost and labor cost guidelines
Establishes and maintains all par levels for food items, kitchen supplies and all other necessary products needed to operate the culinary department
Minimum 1 year kitchen supervisory experience. -required
A passion for local food and detail. -required
Marriott experience. -preferred

Sous Chef-timber Ridge Resume Examples & Samples

Responsible for BOH daily operations of outlet
Provides guidance and direction for all staff, including management
Purchasing and inventory controls
Developing and evaluating menus, costs, purchasing vendors and methods, cost controls
Training, hiring, scheduling of staff to building standards, performance evaluations
Food safety training, evaluation, and necessary corrective actions - rotation of product, food safety education and knowledge
Coordinate & Manage Daily Operations of outlet to GM/Exec Chef/Chef standards
Operate business to Keystone Mountain Dining and Health Department standards
Hire, train, motivate and retain the kitchen/BOH teams
Manage inventory, labor and cost of sales
Ordering, stocking, inventory, rotation of product, par lists and recipe development and communication
Scheduling, labor management, cost control responsibilities
Basic computer skills Required (must know MS Office)
ServSafe Preferred, will be offered upon hire as required
5 Years previous work experience - required
1 Year Supervisory experience - preferred
Fluent English (written and spoken) - required
Must provide own slip resistant shoes before first day of work - required

Sous Chef-winter Seasonal Resume Examples & Samples

Supervises the kitchen staff in the absence of the Executive Chef
Expedites all food items served
Maintains all kitchen equipment
Monitors and Maintains the adhearance of Sanitation and Safety rules

Sous Chef-dining Services Resume Examples & Samples

Operational oversight of the daily operations of both Private and Partner’s Dining Rooms
Oversee catering events by assisting with planning and staffing of the kitchen
Assist in the development and execution of training procedures and operational objectives
Assist the Executive chef with menus, staffing and administrative duties
Establishes and maintains the highest standards of food quality
Responsible for kitchen operations during the Executive Chef’s absence
Oversee the maintenance of all kitchen equipment and act as the liaison with facilities management
Fill in for preparation duties and during service when other staffs are absent
Oversee daily preparation for both for the executives and partners lunches as well as for catered events
Respond to last-minute demands of the executives as needed
Assist with food ordering, maintaining vendor relations, and researching new vendors
Assist in quality control of products received
Contribute ideas and research for new menus items and conduct taste panels of new items
Supervise culinary school externs
Assist the Executive Chef/Manager in employee evaluations
Requires a flexible work schedule Monday – Friday, and not to exclude limited weekends
The position provides both staff assistance and direct operational management
Assists the Executive Chef in managing approximately 20 employees, to include cooks, dishwashers and interns
Manages the operation when the Executive Chef is on vacation
Solid command of classic French cuisine as well as contemporary cosmopolitan American cuisine
Minimum of ten years cooking experience at high-end/fine dining restaurants, including Michelin-starred establishments and/or the equivalent in the United States
Possess good interpersonal skills
Passionate about food with the ability to create successful dishes
Knowledgeable of current dining trends, techniques, and equipment
Must understand that the needs and desires of the executives must come first and that the cuisine must ultimately be to their taste to be considered successful

Sous Chef-mountain House Resume Examples & Samples

Supervises daily operations of the kitchen and staff in accordance with defined food program to set standards
Assist the Executive Chef and restaurant team with all daily functions
Candidate is expected to follow all applicable standards of sanitation, safety, and all other standards set by the department and the company
Assist with other outlets as needed
English - fluent, written and spoken -required
Slip resistant shoes -required
5 years kitchen experience, in culinary setting -required
2 years supervisory experience, in culinary setting -required

Sous Chef-hospitality Resume Examples & Samples

Assists with overseeing/confirming completion of kitchen personnel assignments to ensure economical & timely food production
Ensures kitchen is clean and required logs are maintained on a daily basis
Manages the human resources, financial, and administrative responsibilities as they pertain to his/her direct reports. Direct Reports include: All line Cook positions and Stewards
Observes methods of food preparation, cooking, and service: understands sizes of portions and garnishing of foods to make sure food is prepared in prescribed manner
Tastes food as prepared to ensure quality
Expedites line during peak meal periods
Accurately produces daily reports and conducts self-audits; holds and documents daily pre-shift meetings
High School Degree or equivilent required
Bachelor’s Degree preferred, but a combination of practical experience and education will be considered as an alternative
Minimum 5 years restaurant experience required
Minimum 1 year supervisory experience required
Valid Driver's License required
Strong purchasing software and MS Office suite skills required
English proficiency required, Bi-lingual in Spanish a plus

Sous Chef-alpenglow Stube Resume Examples & Samples

Basic computer skills -required, AS400 experience -strongly preferred
At least 5 years kitchen experience, in culinary setting -required
At least 2 years supervisory experience, in culinary setting -required
ServSafe accreditation or obtain upon hire –required
Culinary degree -strongly preferred
Must be able to write and produce menu, and to suggest changes or better efficiencies

Sous Chef-mountain Dining Resume Examples & Samples

Provide superior service to all customers at all times, while following The Resort’s etiquette guidelines
Work with the Chef de Cuisine on presentation and quality standards for all menu items
Implement and enforce sanitary practices for food handling, general cleanliness and maintenance of assigned kitchen areas
Places daily food orders and completes monthly inventory
Prior supervisory or managerial experience at a high-volume restaurant
Possess Utah TIPS card within 30 days of hire
Knowledge of basic purchasing skills/experience
Possess a culinary school and/or four year college degree

Sous Chef-mountain Dining Resume Examples & Samples

Assist Chef with menu planning, production and delivery
Assist Chef with scheduling of staff and performance reviews of staff to budgeted labor. Assist by resolving payroll exceptions, approvals, and labor distribution reports
Assist Chef with ordering/receiving, cost transfers, variance reports and inventory control of all food, beverages, supplies, etc purchased for the entire building
Conducts routine line checks and maintains food quality of all food served and produced
Culinary team development and training this includes prep list, recipes, par list, daily station checks, etc
Assist Chef with hiring and retaining all food service personnel

Sous Chef-hospitality Resume Examples & Samples

Manages the human resources, financial, and administrative responsibilities as they pertain to his/her direct reports. Direct reports include: all line cook positions and stewards
Observes methods of food preparation, cooking, and service; understands sizes of portions and garnishing of foods to make sure food is prepared in prescribed manner
English proficiency required, bilingual in Spanish a plus

Sous Chef Resume Examples & Samples

Assist and understand all daily food production requirements for all meal periods by working and reviewing with the Executive Chef on the daily production schedule
Ensures proper food handling procedures (safety and hygiene) and practices are implemented and adhered to daily. This role helps and works with the entire staff to reduce waste caused by improper butchering, chopping and/or storage
Works with staff members on training and educating them on different preparation methods, working more effectively and developing their culinary knowledge
Responsible for maintaining consistent standards by tasting foods daily with the Chef, in order to check for adequate seasoning, flavor, and portioning
Oversees deliveries and placing orders
Ensures all corporate policies relative to food/supply/removal from premises and all other policies related to the operation of the Sea Level Café are upheld
Create reports on a daily basis on any unfavorable or hazardous conditions, as well as any maintenance or equipment problems. Overseas kitchen, storage and locker facilities for cleanliness
This person should be able to research and contribute to executive menus, as needed
Associates degree (A.A.) or equivalent from two-year college or technical school
2+ related experience and /or training; or equivalent combination of education and experience

Sous Chef Resume Examples & Samples

Minimum of five years of culinary experience
Ability to build relationships within the Resort
Demonstrated ability to work, develop, motivate and coach a diverse Cast
Minimum 5 years of catering/event management experience for a minimum of 500 Guests
Demonstrated experience in developing annual operating plans
Current or previous Culinary experience in Hawaii

Sous Chef Resume Examples & Samples

5+ years experience in a professional kitchen environment
Flexible schedule and availability based upon business needs
Excellent time management, multi-tasking, and organizational skills
Diverse culinary background in regional cuisine, technique, ingredient knowledge, and health/nutrition
Ability to produce high-quality food from scratch in volume
Must maintain composure and a professional demeanor at all times
Prior leadership experience strongly prefered

Sous Chef-freds Restaurant Resume Examples & Samples

Minimum of 2-3 years of luxury culinary experience is preferred
Physical ability to handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same
Possess excellent verbal and written communication skills and be able to work independently, without direct supervision or as part of a cohesive team
Must be able to think clearly, analyze and resolve problems, while exercising good judgment
Multilingual skills are preferred

Vail Mountain Dining Sous Chef, The th Resume Examples & Samples

This person is either a graduate of a two year culinary program with two years post graduate quality experience, or has at least five years experience in quality establishments. This position is responsible for the supervision and training of employees, and the preparation and production of food
The Sous Chef is responsible for assisting the Executive Chef in hiring, training and disciplining kitchen personnel
Responsible for all aspects of the kitchen when the Executive Chef is absent
The Sous Chef is proficient in banquet services and both elaborate breakfast and lunch buffets
Responsible for training, overseeing and evaluating employees
Assist in the creation, engineering, costing, and management of menu in addition to monthly inventory, staff scheduling, and purchasing/ordering
Responsible for proper condition and cleanliness of kitchen and equipment, ensuring proper safety and sanitation, and safe service of food
This employee supports company philosophy, goals, and objectives
Advises higher rated cooks and/or management of anticipated problems
5 years culinary experience in a fast-paced, fine dining restaurant - required
1-2 years managerial experience - preferred

Sous Chef, The Th-winter Seasonal Resume Examples & Samples

This person is either a graduate of a two year culinary program with two years post graduate quality experience, or has at least three years experience in quality establishments. This position is responsible for the supervision and training of employees, and the preparation and production of food
Responsible for all aspects of the kitchen when the Executive Chef and/or Executive Sous Chef are absent
The Sous Chef is required to be proficient in all positions in the kitchen
The Sous Chef is required to be proficient in banquet services, plated service, elaborate breakfast and lunch buffets
Responsible for training, overseeing, evaluating and disciplining culinary employees
Owns proper culinary tools
Responsible for and supervises cooks of all levels in regards to food handling including: rotation, sanitation of all storage areas, labeling and dating, and insures all storage areas are maintained
Assists in the direction and supervision of staff
Demonstrates excellent teamwork and cooperation with service staff
3 years culinary experience in a fast-paced, fine dining restaurant - required
Team oriented attitude is a must
Basic knowledge of the Spanish language - preferred

Restaurant Sous Chef Resume Examples & Samples

Responsible for compliance with all environment and health board requirements related to the preparation and service of food and beverage
Manages staff training and employee relations
High Culinary IQ, and able to cook various cuisines, and adapt to various cooking styles
Maintain Zone standards and specifications related to food preparation and food handling on a daily basis

Sous Chef Resume Examples & Samples

Assist Executive Chef in managing day-to-day operations of kitchen including food production, catering, budgeting
Maintain control procedures including standardized recipes, use records and food costing sheets
Oversee food production ensuring consistently high quality
Associate's degree or equivalent from 2-year college or technical school; at least 6 months related experience
Regular and reliable attendance. Varied schedule will include days, evenings, weekends and holidays
Ability to communicate English
Food safety and applicable sanitation training
Knowledge of food and beverage products, proper preparation and presentation

Pastry Sous Chef Resume Examples & Samples

Monitor baking cooking techniques while managing day-to-day kitchen operations
Expedite kitchen flow of bakery and manage the preparation of food inventory pars
Minimum of five years of baking and pastry experience
Minimum of two years of culinary management experience
Understand and demonstrate fundamentals of baking in both sweet desserts and bread items
Able to display outstanding culinary techniques (knife skills, piping skills, decorating skills, etc)
Computer savvy
Demonstrated business savvy
Able to work flexible schedule with variable shifts and days off in a rapid changing environment
Previous work experience in a union environment
Demonstrated creativity
Demonstrated high energy level
Currently possess a Food Safety Certification

Sous Chef Resume Examples & Samples

Assists with overseeing kitchen personnel and confirming their assignments are completed to ensure economical & timely food production
Monitors the line and acts as Manger on Duty in conjunction with Chef d’ Cuisine’s schedule
Ensures kitchen is clean and required logs are maintained on daily basis
Manages the human resources, financial, and administrative responsibilities as they pertain to direct reports, which includes Entry-Level Cook positions and Stewards
Ensures recipes are being properly prepped and executed
Accurately produces daily reports and conducts self-audits
Holds and documents daily pre-shift meetings
Assists with ordering and maintaining inventory control of restaurant kitchen products
High School Degree or equivalent – required
Bachelor’s Degree – preferred
Minimum 5 years restaurant experience – required
Minimum 1 year supervisory experience – required
Valid Driver's License – required
Purchase Software and MS Office knowledge and experience – preferred

Sous Chef Resume Examples & Samples

Oversees and manages food preparation for a specific area of the kitchen (i.e. restaurant line, banquets, shifts). Supervises and ensures production of consistently high quality food
Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records, food costing sheets, etc. Ensures that all recipes are followed and prepared on a consistent basis
Monitors and checks the maintenance of all kitchen equipment daily
Maintains and directs a quality sanitation program
Maintains and implements daily food prep lists
Assists Executive Chef with the ordering of all food products
Assigns duties to associates for efficient operation of the kitchen
Maintains and evaluates existing food concepts. Assists in the development of new food concepts
Process requisitions for supplies quickly and accurately
Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs
Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems
Assists in the management of department members that may include, but is not limited to: Cooks, Stewards
Knowledge of accepted sanitation standards and applicable health codes

Sous Chef Resume Examples & Samples

Assist the Chefteam with Menu planning - including research, menu and recipe writing, and menu dissemination for creation of order guides while remaining fiscally responsible
Establish, manage, and maintain all vendor relationships - including regular vendor evaluations of product quality, invoice accuracy, delivery accuracy, regular price comparisons, and service level
Oversee the maintaining good repair of all kitchen and cafe dining room equipment including all smallwares, coffee and soda machines, all cooking apparatus, and all refrigeration
Previous experience in kitchen essential
Food knowledge also a key factor as the Facebook cafe explores a different country of theme every day and ingredients to be sourced can be unfamiliar and very difficult to obtain
Assist procurement team with RFP's and SOW's

Sous Chef Resume Examples & Samples

Culinary degree with 2+ years of supervisory experience in contract/institutional food preparation and service
Experience and knowledge of Microsoft Office applications required
Serv Safe certified

Sous Chef-silver Sage Resume Examples & Samples

Assist with development and implementation of dinner menus and special event menus
Develop and implement daily appetizer and dinner specials. Experience with fresh and specialty seafood strongly preferred
Total organization of all prep list's for evening service
Making sure staff meal is prepared
Communicates effectively with the front of the house
Follows detailed instructions, both oral and written, of the executive chef
Actively maintain a safe environment in the kitchen and behind the service line
Training of kitchen staff members on the functionality of the kitchen, all aspects of culinary technique and preparation from recipes
Train staff on company safety procedures and maintain safety logs for the restaurants
Takes responsibility and pride for the product used and manages it to assure a quality product and cost efficient utilization
Must practice good personal hygiene and safe food handling skills
Helps executive chef maintain all par levels for the kitchen
Assist in creating schedules for the coming weeks
Assist in all aspects of ordering and store room maintenance
End of the month inventory procedures
Making sure every plate put out is of top quality and the line is executed with precision and organization
Supervise employees during production and service for private parties of up to 250 guests
Work with executive chef and other supervisors to ensure that labor budgets are maintained and labor is managed to business volume
Other duties as assigned
Minimum 5 years of experience in a fine dining environment - required
Understanding and knowledge of butchery with whole fish and primal cuts - required
Valid US Driver's License - required
Excellent Sauce preparation skills - required
Knowledge of unique items and how to prepare them
Strong expediting skills - required
Able to jump from station to station during peak service hours
Proficient in all aspects of production
Serv safe certificate or similar credentials
Able to set up line station quickly and expedite orders for service
Excellent communication skills, including ability to train staff members and collaborate with Front of House staff and management
Able to lift and carry up to 50 lbs - required
Positive work ethic
Strong management skills
Team-oriented attitude - required
Able to work in a hot kitchen environment up to 12 hours during a shift - required
Able to talk and hear directions in a loud kitchen environment - required
Able to work weekends and holidays as necessary - required
Able to stand up to 10 hours during a shift - required
In person interview - preferred

Sous Chef-the Arrabelle Resume Examples & Samples

Is actively involved in the daily operations by being a "hands on" Chef through modeling proper culinary techniques and working alongside employees. Exhibits a professional demeanor through appearance and by maintaining a postiive attitude toward all employees and guests
Develops progressive menus that appeal to all Resort owners and guests while maintaining responsible food cost
Adheres to all Rock Resort Brand Standards and applicable Health Department standards. Is Serve Safe certified
The restaurant Sous is directly responsible for any and all operations of the hotel culinary departments and kitchens with a direct and primary focus on the Tavern culinary operation as Assistant Chef
Supervises all kitchen employees, managers and all kitchen activities within the given scope, including stewarding and managing to brand standards at all times
The Sous Chef will assist the Restaurant Chef in all areas of menu development and food related operations for meal services
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 Tavern kitchens
Works on the line cooking and or/Expedites breakfast, lunch or dinner as needed
Capable of creating a motivational atmosphere glabally, throughout all departments, and a cohesive culinary/kitchen team
Exhibits a professional demeanor through appearance and by maintaining a positive attitude toward all employees and guests
Directly participates in daily production, capable of managing multiple projects effortlessly and in a timely manner
Responsible for selection, training, supervision, scheduling of all culinary dept. personel
Is fiscally responsible and follows all budget guildlines. Capable of controling costs and labor while maintaining profitabity
Develops written spec sheets for each menu item to include: name, description, protion size, ingredient, cost per serving, menu price and photo to maintain consistancy
Coordinates menu tastings and training with service staff
Establishes staffing levels and daily food preparation to ensure the timing and flow of food service that meets demands
Oversee proper use and storage of cleaning supplies and chemicals. Responsible for providing for total maintenance and sanitation in all food production and service areas, including staff food safety education
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
Stays up to date regarding culinary trends and cultivates creativity among the culinary team
Capable of managing multiple levels of skillsets to achieve an effective stratagy to deliver appropriate levels of product, correctly and in a timely manner, as well as writing and monitoring of daily production schedules
Responsible for keeping the kitchen, kitchen storage facilities, coolers and kitchen equipment clean and in good operating condition, communicates any mechanical problems as needed
Training, cross training and development of staff. Including, proper use of equipment. Monitoring and stimulating outlet chefs, continued training, special projects and development
Attend operations meetings and daily line up meetings
Monitors punctuality, attendance, staff appearance, quality of uniforms
Oversees the compliance of state health regulations in the safe handling, storage and service of all food items
Responsible for conducting line inspections, weekly audits, temp log compliance
Assist and attend monthly culinary and stewarding divisional meetings, in concert with Sous Chefs and Executive Chef, to include agenda and minutes
Understands and complies with all VR Company Core Values, Policies and Procedures. Is able to clearly communicate all policies to culinary employees and ensures that employees are adhering to standards
Adheres to all four- and five-star/diamond performance standards of quality product, team culture, cleanliness and overall professionalism at all times
Oversees management of labor hours and reacts to staffing levels according to volume demands
Responsible for health department and brand standard compliance and maintaining excellent scores
Responsible for punctual and accurate inventory procedures
Develops strong working relationships with other department managers to ensure communication and teamwork is at an optimum, must be a strong communicator
Responsible for Human Resources related documentation: Evaluations, Vacation and personal requests, Accident reports, follow through on disciplinary documentation, Job Requisitions, Employee information updates, and Development of staff skills workshops
Coordinate any activity that overlaps with or concerns other departments with their respective department heads
Oversee breakage control procedures, also responsible for the care and condition of plates, bowls and all food service vessels
Oversee proper use and storage of cleaning supplies and chemicals, MSDS best practice, saftey and OSHA compliance
Responsible for food purchasing price point analysis, competitive analysis, product waste analysis. Responsible to assist with menu costing
Is familiar with hotel fire and safety procedures. Assist in emergency and security procedures as directed
Culinary degree/Certificate
5-10 years of experience as a chef
5 years of Supervisory experience
Serve Safe Certification
English necessary/Spanish recomended

Sous Chef Resume Examples & Samples

Manages kitchen staff on behalf of the Executive Chef/Chef by recruiting, orienting, training, assigning, and supervising production in accordance with AGC policies and applicable laws
Communicates Executive Chef/Chef’s preparation procedures and presentation standards, observing methods of preparation, tasting and smelling prepared dishes, viewing color, texture and garnishes, verifying portion sizes and ensuring that corporate standards for food quality are consistently met
Estimates purchasing needs, using readily available and seasonal ingredients, purchasing through approved suppliers, setting standards for quality and quantity, minimizing waste using prep sheets, proper recipes and properly trained staff
Follows approved preparation procedures and presentation standards
Manages and assists kitchen staff in producing the food for all banquets, catered events and dining areas
Assists Executive Chef/Chef in coordinating and creating special food items as assigned
Maintains a clean and safe environment by implementing federal, state and local sanitation and safety requirements, instructing staff in the proper use of kitchen equipment and utensils, ensuring clean and orderly refrigerators and kitchen area, working with dishwashers on daily cleaning and safety issues
Assures smooth running of operations by assisting Executive Chef/Chef with daily product inventory, purchasing and receiving
When Executive Chef/Chef’s Document is not present, documents and reports daily personnel issues to Food and Beverage Director
Assists Executive Chef/Chef in receiving and stocking product
Implement sand supports all AGC initiatives and programs as requested by management
High school diploma required and a minimum of 5 years of experience in culinary arts or equivalent combination of education and experience
Ability to communicate effectively, perform multiple tasks simultaneously and prioritize needs in a fast paced environment
Knowledge of applicable safety and sanitation procedures
Knowledge of food cost, inventory management and purchasing
Specialty/Technical Training or Bachelor’s degree in Culinary Arts preferred
Bilingual speaker (English/Spanish) preferred
Experience in personnel management and problem solving skills preferred

Sous Chef Resume Examples & Samples

Schedules working hours of all her/his kitchen employees, taking into consideration the volume of expected business
Assigns in detail, specific duties to all employees under her/his supervision and instructs them in their work
Works very closely with the Floor Steward, whose duty is to keep kitchen areas clean and orderly. Insists upon meticulous cleanliness and orderliness
Insists also on personal cleanliness and proper department of all employees under his/her supervision
Is responsible for the quality of all food items prepared in the kitchen he/she supervises. constantly checks it for taste, temperature and visual appeal. 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
Assures that spoiled or damaged serving utensils are not into use. Watches particularly for cracked or chipped china, glassware and trains her/his staff to follow this rule. 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
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
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
Checks maintenance of all equipment located in the area he supervises. She/He makes every attempt to prevent the damage of loss of any property. She/He immediately alerts the Executive Chef so action can be taken
The Sous Chef is not only aware of all house rules and obeys them also in such assists in enforcing them. Conducts herself/himself in such a manner so as to encourage fellow employees to do likewise
Ensure high level of food safety management system including HACCP
Deal with any kitchen problems, conflict/resolution. Notify Executive Chef & contracting company HR when there is an occurrence
Ensure menu are completed on time and put into the system. Input the order guide number for items thereafter

Sous Chef Resume Examples & Samples

Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
Assists in food prep assignments during off-peak periods as needed
Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen

Sous Chef Resume Examples & Samples

This position is critical and must report to work during adverse weather even if the University is closed
Must be proficient in the use of computers and have the ability to learn new software programs
Previous experience in supervisory role with culinary training
Culinary Degree or certification
One year experience in supervisory role with culinary training
Three years experience in high volume or institution production
Working knowledge of a computerized food production program

Sous Chef Resume Examples & Samples

This position will be assigning, directing and guiding staff to achieve a level that exceeds our customer expectations
The position will work closely with the front of house personnel to make sure all lines and or displays are attractive and set up for the best serving arrangement
Works with other management staff on ordering food products. This will include maintaining and controlling adequate amounts of inventory
Daily cooler inspections along with monthly inventory will be required
The incumbent will develop and test new recipes according to departmental recipe testing process
Responsible for maintaining the highest level of sanitary standards and will personally demonstrate these high sanitation standards
Responsible for maintaining all kitchen areas and equipment, ensuring they are clean, sanitary and in proper working order
Will work with the Cbord food production system and follow all departmental protocols for Cbord

Pastry Sous Chef Resume Examples & Samples

May be responsible for batch cooking, a la carte or set menus, recipe development, volume and timing; and mobile delivery of foods. Interact with Guests and execute on dietary and allergy needs for Guests
Expedite pastry kitchen flow and manage the preparation of food inventory pars
Monitor product quality by tasting food, observing dining locations, events and functions and by regularly speaking with Cast and Guests
Understand and demonstrate fundamentals of pastry making to include breads and dough’s, catering desserts, wedding cakes and fondant work, showpieces, creative and innovative themed desserts for special events
Demonstrate high energy level

Sous Chef Resume Examples & Samples

Ensures safe and sanitary working conditions and safe food handling procedures
Understands and follows Mandatory Safety Data Sheets. Assist in updating as needed
Maintains Servesafe Certificate
Assist with selecting, training, and supervising production and staff to include scheduling, performance management and development of staff
Functionally supervise, schedule, and train the salad production staff or stewarding staff
Assists in leading a kitchen team with support, guidance, positive attitude and good communication skills

Sous Chef Resume Examples & Samples

Work closely with the Executive Chef and/or Executive Director to keep residents satisfied with food and dining programs
In the absence of the Executive Chef, oversee the staff and daily operation of the kitchen ensuring high standards for food preparation and service
Assign tasks, coach, train and develop kitchen staff as requested by the Executive Chef
Creat a strong sense of team work and cooperation among all staff
Ensure that all food is received, stored, and prepared according to Company standards
Assist the Executive Chef with management of the budget for items such as linen, table setting supplies, uniforms, payroll, and special events
Assist Executive Chef in menu planning and development based on resident likes and dislikes
Adhere to and train staff on standard food safety practices
Attend and/or Conduct Pre-Meal stand up for all dining and kitchen staff
Operate and Maintain kitchen equipment in a clean and sanitary manner
Assist Executive Chef with in-services
Communicate effectively in English with employees and residents, as well as read and write English
Basic mathematical skills to accurately calculate food purchasing and adhere to set budgets
Strong attention to detail and quality
Able to build positive and strong relationships with employees, coworkers and residents
Focused and dedicated to provide excellent customer service
Accept direction from superiors or other experienced staff
Give and welcome feedback
Must demonstrate high standards of ethics and personal accountability

Sous Chef-atria Resume Examples & Samples

High School Diploma or General Education Degree (GED)
Culinary Training preferred
Minimum of 3-5 years experience as a lead cook or chef in a hospitality or healthcare environment
Food handlers permit as required by state law and/or Company standards
Able to read and follow recipes and printed production guides, cleaning schedules, and logs
Knowledge of food handling, preparation, cooking and service

Pastry Sous Chef Resume Examples & Samples

Assist in overseeing the culinary operations in the Pastry consistent with the strategies and vision of the property
Assist in overseeing the budget of the culinary aspect of the Pastry and P&L. Analyze and addresses areas concern and defines needs for improvement
At least three (3) years of experience in related culinary field

Sous Chef Resume Examples & Samples

Three to five years of culinary or related work experience
One to two years in a supervisory or assistant manager position
Advanced culinary knowledge is expected on this position

Sous Chef Resume Examples & Samples

Assists in conducting periodic food inventories
Assists the Executive Chef with departmental human resource functions
Initiates and oversees ordering of food and kitchen supplies
Supervises and coordinates the production of food according to menu specifications
Assists the Chefs and Cooks in preparation of specific cuisine
Inspects quality of food products used to prepare cuisine. Informs Executive Chef when quality is not acceptable
Ensures all cuisine served to guests follow establish guidelines for quantity, quality, appearance, and palatability
May perform Executive Chef, Executive Sous Chef, Chef, or Cook duties as needed

Sous Chef Resume Examples & Samples

Must have at least 3 years of experience in fine dining
Prior supervisory experience required. Previous hospitality experience preferred
On site attendance required

Sous Chef Resume Examples & Samples

Create daily menu specials and receive feedback from Executive Chef
Meet with the Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up
Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained
Review sales and food cost with the Executive Chef to ensure the department is meeting budgeted costs

Pastry Sous Chef Resume Examples & Samples

Manage employee performance, through training, coaching, or corrective action as required
Ensure appropriate staff scheduling and monitor staffing levels in conjunction with determined budgets
Support a safe working environment by ensuring all staff are working in compliance with the health and safety regulations and promoting our health and safety program (Serve Safe, hazard ID, etc.)
Liaise with food stores to ensure the proper rotation of foods and red flag any items that need to be inserted into production to avoid any losses
Maintain departmental standards in accordance with Fairmont Hotels and Resorts core standards
Ensure effective co-operation between outlets and the kitchen
Lead and inspire colleagues to reach their full potential
Create memorable dining experiences for all guests
Experience in dealing with several food and beverage operations and catering venues at one time
Previous culinary competitive experience an asset

Sous Chef Resume Examples & Samples

Maintain on-going training and development of employees, conduct employee performance reviews and follow up in a timely manner
Support and promote environmental practices and programs
Will be responsible for kitchen operation in absence of Executive Chef and Executive Sous Chef
The successful candidate will be a highly energetic individual who is excited about the challenges that a large and versatile resort offers on a day to day basis
Minimum of 7-8 years well rounded experience in EACH area of the culinary field
Valid trade qualifications required
Must be an effective supervisor, trainer, and administrator
Knowledge of new trends in presentation and preparation
Minimum of 2-3 years tenure at Sous Chef level an asset

Sous Chef Resume Examples & Samples

Maintain a high level of professionalism in all aspects of job performance, practice Fairmont Service Promise’s in all interactions
Expedite service, controlling the flow of food orders in and out of the kitchen, and ensure that all line employees are working together to cook and plate the correct dishes at the correct times. Ensure that all orders are completed on time
Menu development; content proposals, costing, recipes, production lists, photos
Order food and managing inventories to maximize quality and minimize food cost
Integrate culinary operations with the front of the house managers
Motivate, lead, coach and manage all aspect of team members’ performance
Schedule and manage staff to support production and labour cost goals
Participate in and apply hotel training programs, primarily Leadership 2000 and its principles
Maintain a clean and safe kitchen; applying all health department guidelines, educating staff in procedures and policies, reporting and following up on equipment deficiencies, taking responsibility for
The management of stewarding staff, demonstrating and reinforcing a work smart/work safe attitude
Follow and ensure compliance with all corporate, hotel and departmental policies and procedures
Work to advance professional knowledge and abilities and encouraging and supporting staff to do the same
Perform other job related duties and projects as assigned
Documented culinary training and certification (Red Seal certificate, Journeyman’s papers of international equivalent) is strongly preferred
5 years ‘ general culinary experience in luxury hotel or high quality restaurant environment, such as Michelin Star rated or equivalent is strongly preferred
At least 1 year international experience is strongly preferred
Previous leadership experience is strongly preferred
Capable to set and maintain the highest standards of food presentation and quality
Proven interpersonal, communication and organisational skills
Proven ability to work efficiently in a demanding and fast paced environment
Working knowledge of MS Office programmes is required

Sous Chef Resume Examples & Samples

Create weekly schedule based on the Forecasted Covers for the week
Accountable for the cleanliness and maintenance of all equipment, counter tops, and shelves, entering work orders for any area and equipment in need of repair
Demonstrate professional conduct with all Colleagues, with the ability to remain calm in stressful situations
Acts as a liaison with other departments (eg. Banquets, Stewarding), and is responsible for timing and communication with those departments
Assist the Sous Chef to update Recipe Standards and develop new menus and concepts
2-4 years experience as a Leader
Experience with Recipe development and innovation

Pastry Sous Chef Resume Examples & Samples

Create, prepare and implement innovative desserts, breads and specialty show pieces
Ensure pastry food production consistently adheres to quality and specification standards
Responsible for all aspects of quality control standards from menu conception to presentation of dish and making the necessary adjustments
Order pastry and baking supplies and manage inventories to maximize quality and minimize food cost
Maintain a clean and safe kitchen; apply all heath department guidelines, educate staff in procedures and policies, and report and follow up on equipment deficiencies
Maintain a good working relationship with all hotel departments to ensure an exceptional guest experience
Ensure awareness of trends / changes in the food industry, and continually develop professional knowledge and abilities
At least 2 years' experience as a Pastry Sous Chef in a luxury 5 Star Hotel with high quality restaurant and banqueting environments
Advanced knowledge and certification in FSM and HACCP is required
Advanced knowledge in chocolate making is required
At least 2 years' international experience is required
Strong leadership and training skills with the ability to demonstrate a hands-on team player approach
Capability to set and maintain the highest standards of food presentation and quality
Proven interpersonal, communication (written and verbal) and organisational skills
Proven ability to work cohesively as part of a team in a multicultural, diverse environment
Strong work ethic, highly responsible, reliable and the ability to work extended hours as necessary is required

Sous Chef Resume Examples & Samples

Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
Demonstrate new cooking techniques and new equipment to cooking staff
Plan menus and requisition food and kitchen supplies
Prepare and cook meals or specialty foods
Maintain records, of food costs, consumptions, sales and inventory
Analyze operating cots and other data
Requisition food and kitchen supplies
Prepare and cook food on a regular basis and for special guests and fuctions
3 years to less than 5 years, in a commercial kitchen is necessary
Red Seal
High school required, trades certificate of diploma or completion of a training program an asset

Sous Chef Resume Examples & Samples

Check all prepared mis en place and food stocks (including dry stores) and replenish as necessary
Assign, in detail, specific duties to all employees for efficient operation of the kitchen
Supervise and assist in the preparation of all food mis en place, ensuring all necessary work is completed prior to the commencement of service
Assist in the prevention of pilferage from the dry stores and refrigeration within the department
Be aware of the required food cost percentage and run the section within these guidelines at all times
Ensure all working areas of the kitchen, dry stores and refrigeration are maintained in a clean and hygienic condition at all times, and especially after your shift has finished
Maintain constant quality control of all food prepared and cooked ensuring it is to the Executive Chef’s and Restaurant standards
Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption
Follow and ensure compliance with food safety and handling policies and procedures
Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc
Ability to work under demanding and strenuous situations
Undertake and complete any special projects, tasks or other reasonable request by the Executive Sous Chef

Sous Chef Resume Examples & Samples

Completing daily food production sheets and other reports
Checking all stations to ensure proper setup, cleaning, and take down before and after each shift
Inspecting orders to ensure the quality and presentation meets restaurant standards
Managing kitchen staff
Training kitchen staff
Leading periodic meetings with kitchen staff to coach on new recipes and kitchen processes
Working with Executive Chef to schedule kitchen staff for appropriate coverage
Inspecting ingredients upon delivery and before use to ensure quality
Coordinating kitchen staffing and food quantities with high volume periods for banquets, restaurants, and bar
Reporting special requests, food spoilage, and other Kitchen concerns to Executive Chef
Attending Banquet Event Order (BEO) meetings when Executive Chef is unavailable
Attending stand-up, safety, and other periodic meetings in Executive Chef’s absence
Listening, apologizing with empathy, finding a solution and following through when resolving guest problems

Sous Chef Resume Examples & Samples

Assist Executive Chef with daily supervision and production of the kitchen operations
Assist Executive Chef in menu development, scheduling, food and labor costs, and sanitation
Plan, prepare and cook high volume meals, banquets and catered food
Assist Executive Chef with management of the kitchen staff, including supervising, scheduling, coaching,and training
Coordinate and actively participate in event operations
Oversee inventory of food product and coordinate product ordering and receiving, in accordance with corporate specifications
Maintain a clean and orderly kitchen to comply with all state and local Health Department regulations
Continuously monitor food and labor costs to adhere to budgets
Minimum 3 years Culinary Arts experience in a high volume operation
Knowledge of restaurant operations, including fine dining and banquet catering
Familiar with monitoring food and labor costs, menu development and costing
Familiar with ordering and inventory procedures
Strong organizational, communication and leadership skills
Commitment to excellence in guest service

Sous Chef Resume Examples & Samples

The successful associate will be responsible for assisting Executive Chef with daily supervision and production of the kitchen operations including game and non game day events
Responsible for the overall management of the kitchen including supervising activities of supervisors, cooks and utility. Coordination and participation in restaurant operations is the main focus while monitoring food & labor costs
Associates Degree in Culinary Arts preferred. ServSafe Certification preferred
Familiar with monitoring of food and labor cost, menu development and costing. Familiar with ordering and inventory procedures
Strong organizational, communication and PC skills

Sous Chef Resume Examples & Samples

The successful associate will be responsible for assisting Executive Chef with daily supervision and production of restaurant kitchen operations including game and non game day events
Responsible for the overall management of the kitchen including overseeing activities of supervisors, cooks and utility. Coordination and participation in restaurant operations is the main focus while monitoring food & labor costs
Three 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

Suites Sous Chef Resume Examples & Samples

Plan menus, maintaining financial responsibility for the menu mix
ACF Certification preferred. Must obtain within 3 years of employment
All candidates must complete a culinary practical

Sous Chef Resume Examples & Samples

The successful candidate will coordinate and control total function of the kitchen pertaining to food production and quality assurance. Specifically
Plan menus, catering packages and daily specials, maintaining financial responsibility for the menu mix
Maintain a clean and orderly kitchen to Comply with State and local Heath Department Regulations
Associates Degree in Culinary Arts
Five years Culinary Arts experience, including previous experience in a management role. More specifically, in high volume restaurant and catering operations environment; experience supervising personnel
Must obtain ACF Certification within 3 years of employment

Sous Chef Main Kitchen Resume Examples & Samples

Responsible for creating a clean, healthy environment where team members can learn and develop their skills
Interview and hire quality kitchen team members
Serve as a role model. Always conduct oneself in a manner that reflects a positive professional image
Give direction and develop all kitchen supervisors
Evaluate job performance and assist in annual reviews of all kitchen team members
Administer corrective counseling actions regarding all kitchen team members’ job performance
Must be able to execute inventory and ordering of food products
Must be able to work as a kitchen team member and/or in the absence of a regular kitchen team member
Demonstrates strong working knowledge of culinary operations
Demonstrates strong coaching and leadership skills
Able to successfully complete a Serve Safe training class or other classes required by the State of Missouri or Ameristar Casinos, Inc

Sous Chef Pearls Resume Examples & Samples

Establishes and maintains training and development procedures to ensure superior customer service standards are achieved
Monitors and advises on storage of food items to ensure quality of food and compliance with health requirements
High school diploma or certificate from educational institute required
Minimum of five (5) years experience in food and beverage required
Minimum of three (3) years supervisory experience required
Minimum of three (3) years Culinary experience

Sous Chef Ember Fine Dining Resume Examples & Samples

Deliver internal and external guest service the Pinnacle Way by ensuring every interaction includes our Six Core Service Standards (Look Sharp, smile & greet the guest. Be friendly, polite & use courteous language. Provide especially timely & knowledgeable service; and then some! Always find solutions to guests’ problems. Use the guest’s name when appropriate. Thank the guest and invite him or her back.)
Responsible for actively building and retaining customer relations and acts as a mentor to employees in order to provide superior customers service level
Assists Room Chef and Banquet Chef in other kitchen areas on a relief basis as necessary

Senior Sous Chef-marco s Italian Resume Examples & Samples

Passionate about delivering a great guest culinary experience
Able to operate with a high level of autonomy
Ready to lead by example, coach and motivate your Team
Driven to constantly improve your performance
Previous Kitchen Management Essential: 1 year

Sous Chef Resume Examples & Samples

Implement menus into the Hotel
Guarantee the high standard of culinary services offered to guests,
In conjunction with management team implement the hotel's F&B offers in line with the brand policy
Adapt services offered to guests
Manage and motivate the kitchen staff in order to offer a high standard of service to guests
Be responsible for food hygiene, safety and quality in the hotel,
Be responsible for meeting the department's quantitative and qualitative targets,
Vocational certificate or diploma in cooking
2 years of experience as sous chef or equivalent Banquet experience essential
Perfect knowledge of HACCP guidelines
Computer literate (Windows environment)
Fluent in English Skills / Qualities
Positive mind-set
Cooking skills required with attention to detail
Guest focussed
Attention to cleanliness and hygiene
Organised with ability to adapt
Good training and knowledge transfer skills
Flexibility in regards to working hours -essential

Production Sous Chef Luxury Suites Kitchen Resume Examples & Samples

Coach, counsel and assist in conducting performance evaluations of production team
Recommend or conduct disciplinary action, including termination, of production team when necessary according to company standards
Make daily changes in event numbers and menus
Compose daily rescheduling list and reassign work to the following day’s production list according to team’s capabilities
Assist in party check-off and recovery
Schedule all production teams for daily assignments
Attend and participate in all scheduled meetings and training sessions
Follow proper time-keeping policies and procedures
Know and follow all company emergency and safety procedures
Prior food production supervisory/management experience
Strong leadership and management skills working with a variety of associates of different skill levels and varied backgrounds
Proficient computer skills in Word, Excel, and the kitchen computer production system
Ability to handle many tasks at once and effectiveness in a fast-paced work environment
Thoroughness, attention to details, and excellent organizational skills
Good decision-making and ability to proactively make changes as needed
Ability to communicate effectively with associates, management, clients and vendors if necessary
Ability to work flexible schedule to accommodate business levels
ACF Certification preferred, must obtain within the first 3 years

Banquet Sous Chef Resume Examples & Samples

Conduct daily shift briefings to Colleagues
Assist in the development of new banquet offerings and displays
Provide training for new Colleagues

Signature Sous Chef Resume Examples & Samples

The successful candidate may be responsible for batch cooking, a la carte or set menus, recipe development, volume and timing and mobile delivery of foods
Ensure operational compliance to WDP&R standards including food preparation, loss prevention and safety standards, as well as adherence to applicable state and local government health regulations
Minimum of five years of culinary experience or culinary degree with three years related experience
Minimum of two years of culinary management experience or two years of Sous Chef or Chef Assistant experience in a fine dining environment
Demonstrated good organizational and time management skills
Ability to work flexible schedule with variable shifts and days off in a rapid changing environment
Associate degree in Culinary Arts or equivalent work experience

Sous Chef, Game Creek Resume Examples & Samples

Assist in the creation, costing, and management of menu in addition to monthly inventory, staff scheduling, and purchasing/ordering
Responsible for and supervises lower level cooks in regards to food handling including: rotation, sanitation of all storage areas, labeling and dating, and ensures all storage areas are maintained
5 years culinary experience in a fast-paced, fine dining restaurant. -required
Basic knowledge of the Spanish language. -preferred

Sous Chef Resume Examples & Samples

Approved/Recognized Food Handling/Sanitation Certificate/Knowledge
General understanding of menu planning, food presentation, and banquet and event service operations
General understanding of food safety, sanitation, storage, and maintenance

Sous Chef Chop House Resume Examples & Samples

Has a genuine desire to lead the team in producing high quality products
Manage staff and organize department functions in accordance with company guidelines
Direct others in completion of a task or assignment. Render advice, and provide expertise or judgment based on information gathered, studied, analyzed or reviewed
Work on actual project or service to help achieve the objectives of the department
Evaluate information to render an opinion or take action based on that information that will impact the department or function
Interview and make recommendation of candidates for new hire
Develop a working knowledge of all PGCB rules, regulations and Internal Controls applicable to your position

AM Sous Chef Resume Examples & Samples

Available to work early morning and afternoons
Cooking school, culinary institute education or equivalent experience
Minimum four years culinary or related work experience
Advance knowledge of kitchen tools and culinary operations
Previous supervisory experience is required

Sous Chef Pickle & Jam Resume Examples & Samples

Monitors waste and over production, as well as utilizes leftovers, and ensures proper rotation and quality control
Assists Room Chef in monitoring training of new employees to help them achieve higher status
Assists Room Chef in monitoring and enforcing Company & departmental safety policies, Health Department Standards and all other applicable
Breakdown – Constantly coordinates with Chef of breakdown and transfer of banquet function food items, station items, and delegate’s breakdown to staff
Must have proficient computer skills to include Microsoft Word, Excel, PowerPoint

Sous Chef Resume Examples & Samples

Maintains work station and equipment safety, as well as, cleanliness throughout all kitchen facilities on property
Effective leadership and excellent customer service skills
Supervision of department requirements and standards
Accountable for managing all aspects of the culinary operations, including but not limited to: training, supervision, scheduling of all line associates, execution of all menu items, ordering, proper storage organization, inventory of all products and implementation of all sanitation procedures, as directed by the Executive Chef
Manage food and labor costs, as well as, assisting managers upon request with any departmental initiatives

Banquet Sous Chef Resume Examples & Samples

Plans and executes multiple banquet functions
Minimum of five years experience in a high volume banquet operation
At least three years supervisory experience preferred

Sous Chef-garde Manger Resume Examples & Samples

Assist in creating & implementing menus
Creating the description for all written menus
Contribution to R&D
Daily special creation according to our concepts
Ordering of par levels according to the mise en place and menu description
All mise en place must be rotated daily to assure 100% freshness
Keeping all standards in place, as created for our menu’s
Coordination & creation of opening & closing procedures
Develop job description & sop’s accordantly to create effective levels of quality & efficiency
Execute all mise en place functions from set up to scheduling, ordering and receiving
Communicate effectively with peers, management, line and front of the house employees
Conduct ~ attend meetings including: daily communication, service ~ culinary line up, chef’s meeting, weekly staff meeting, monthly department meetings
Maintain all sanitation and HACCP documentation in accordance California
Superior cleanliness through out all F&B departments
Guiding& supporting the team to exceed our guest satisfaction goals
Weekly scheduling according to forecast
Able to clearly understand and effectively manage all aspects food, labor and operational cost
Relieving cooks & chef’s for various shifts
Being an effective listener before acting is essential. (seek to understand)
To communicate popular & un popular content effectively
Use the associates handbook and DH philosophy as a tools to effectively coach employees
Create professional working relationships amongst all Terranea Resort associates
Effectively motivate associates and to maintain a cohesive team
Ensures the accurate maintenance of the menu and recipe database
Being supportive to the team, learn and teach

100

Sous Chef Resume Examples & Samples

Positive
Guest Orientated
Attention to Cleanliness & Hygiene
Ability to Adapt
Creative and Innovative
A thorough and organsied approach

101

Legends Restaurant Sous Chef Resume Examples & Samples

Assist in developing training and trailing programs for production team
Monitor staffing levels to minimize cost and increase productivity. Recommend staffing needs according to business levels
Change weekly event board in kitchen
Maintain a team-oriented atmosphere
Perform all reasonable requests from the management team
Follow the sign-in and sign-out procedure for keys
Culinary degree and/or training preferred
Excellent volume cooking skills, presentation skills and palette
Experience in quality-oriented catering or banquet facility
Excellent communication skills (written and oral) and good listening skills
ACF Certification preferred, must obtain within the first 3 years of employment

102

Sous Chef Resume Examples & Samples

Very advanced courses or experience in the administration side of the kitchen
The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared
The ability to complete and provide performance evaluations for all kitchen employees making recommendations for salary increases as warranted
The ability to maintain a consistently high level of employee morale and motivation
The ability to supervise the maintenance and cleanliness of all food preparation equipment
The ability to monitor and review food presentations and make recommendations for needed changes
The ability to communicate with the Executive Chef on a regular basis the activities and result of the kitchen
The ability to supervise in coordination with the Executive Steward all assigned duties of the stewarding department
The ability to monitor the employee cafeteria to ensure a quality product and a variety of menu items

103

Sous Chef Resume Examples & Samples

Previous significant experience in a related management position
Fluent English (written, spoken and reading)
Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration

104

Sous Chef Resume Examples & Samples

Supervise of day-to-day operations and assignments of the culinary staff, communicate goals, and assign/schedule work. Assist with the communication and enforcement of formal policies and procedures
Recommend and initiate salary, disciplinary, or other staffing/human resources - related actions in accordance with company rules and policies. Alert management of potentially serious issues
Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste
Assist the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment
Assist the Executive Chef in creating and testing new recipes and maintaining updated and accurate documentation and costing of all dishes prepared and sold in the food and beverage facilities
Assist in developing new menus and concepts to keep up with business and industry trends
Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs
Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs
Supervises culinary employees in a large full-service, luxury, or resort hotel with multiple major food and beverage outlets, and banquet facilities catering to more than 500 people

105

Sous Chef-seasonal Resume Examples & Samples

Assist the Executive Chef in supervising all kitchen staff in the proper preparation, presentation and service of food served along with maintenance and cleanliness of kitchen and food storage areas
Manage daily back of house operations of assigned F&B outlet to location standards
Assist Executive Chef in developing and evaluating menus, product standards and costs
Train staff in food safety, food handling, preparation, and other best practices
Anticipate business volumes to achieve successful production of daily product

106

Sous Chef-galvin Resume Examples & Samples

Manage all aspects of the kitchen including operational, quality and administrative functions
Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
Assist in positive outcomes from guest queries in a timely and efficient manner
Ensure food stuffs are of a good quality and stored correctly
Contribute to menu creation by responding and incorporating Guest feedback
Ensure the consistent production of high quality food through all hotel food outlets
Manage customer relations when necessary, in the absence of the Executive Chef
Ensure resources support the business needs through the effective management of working rotations
Support brand standards through the training and assessment of the Team
Manage the kitchen brigade effectively to ensure a well-organized, motivated Team
Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
Assist other departments wherever necessary and maintain good working relationships
Comply with hotel security, fire regulations and all health and safety and food safety legislation
Report maintenance, hygiene and hazard issues
Be environmentally aware
Relevant qualifications for this role
Excellent planning and organizing skills
Ability multi-task and meet deadlines
Strong supervisory skills
A current, valid, and relevant trade qualification (proof may be required)
A creative approach to the production of food
Positive attitude
Good communication skills
Ability to work under pressure
Ability to work on own or in teams
Previous kitchen experience in similar role
Passion for producing high quality food
Knowledge of current food trends
Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook

107

Sous Chef Resume Examples & Samples

Previous experience in similar position for at least 2 years
Excellent command of Greek and English language
HACCP certification required
International culinary experience

108

Overnight Sous Chef Resume Examples & Samples

Schedules working hours of all kitchen staff with Executive Chef, taking into consideration the volume of expected business. Arranges extra staff during high volume of business if warranted by unexpected business or dismisses them earlier if business is slow
Assigns in details, specific duties to chef de cuisine or subordinates and instructs them in their work. (Checks the work and makes sure all orders are carried out at specification)
Insists on personal cleanliness and proper discipline of all employees at all times
To be responsible for the quality of all food prepared in the kitchen under supervision. Checks constantly for its taste, temperature and visual appearance. Makes sure that all dishes are uniformed and that established portion sizes are adhered to. (Tastes all food being prepared and insists on top quality.)
Coordinates closely with the Executive Chef in determining quality and quantity of food products to be purchased and prepared. Keeps a close watch over all material used with a view of eliminating waste and spoilage, especially meat, fish, products
Discusses with the Executive Chef and recommends menu price adjustments when necessary. Determines prices of unlisted food items in conjunction with Executive Chef and Executive Assistant F&B Manager
Checks maintenance of all equipment located in the areas under kitchen supervision. Makes every attempt to prevent damages or losses of equipment. (Instructs staff on how to use the kitchen equipment correctly)
Prevents the use of spoiled or contained products in the food preparation area and prevent employees who are ill or suffering from infection in taking part of the preparation or Food Handling
To be constantly alert for new food products on the market which may overall improve the kitchen operation
To be aware of all house rules and to assist in enforcing them
Maintains a friendly, neat and pleasant image at all time. Always wears a clean and tidy uniform and sets a standard for all other chefs
To be familiar with the emergency procedure of the hotel
Performs other duties as assigned by the immediate Supervisor (Executive Chef)
Conducts daily briefing and de-briefing in the absence of the Department Head
Communicates effectively with guests, subordinates, immediate supervisors and other section heads
Manages time effectively by meeting deadlines on time
Administers personnel action on leaves & overtime requests, disciplinary actions and commendation
Proposes an effective duty to ensure sufficiency of manpower in accordance to volume of business
To be a good sales person to promote hotel’s image and businesses
Coaches and counsels all staff when applicable
Evaluates objectively the performance or related staff
Develops himself to be better manager at all times
Directs and supervises activities of the staff
Interacts with clients, guests, government officials, supplies, and other important individual in the community in promoting the hotel
Reporting of issues to the EC as they arise
Completion of Progress Training & participation in progress related activities
Support the departmental objectives and year KPI
Diligence in prevention of wastage
Attendance at departmental meetings
General skills: must have full knowledge of cooking and presentation of food for all departments in the kitchen, full knowledge of sanitation requirements in food handling, must possess a strong leadership, training techniques, proper communication, and organizational skills
Technical skills: knows and understands the job description of all positions in his department, knows and understands policies relating to his department and others, Recognizes good quality products and presentation, Checks and improves all service standards established by the company, supervises staff activities to maximize revenue and minimized costs. Provides assistance to the staff when required during the peak period. Manages wastes by reducing and recycle the easts, changes staff behavior to carefully use all resources
Education: high school graduate and culinary school training
Language: required to have good English when it comes into understanding, speaking, and writing
Physical Requirements: must be able to exert physical effort in transporting pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding
Licenses & Certifications: none required

109

Sous Chef Resume Examples & Samples

Evaluates food products to assure that quality standards are consistently attained
Performs daily walk-through to ensure full compliance with Department of Health regulations
Upholds BCG Food and Beverage policies
Ensure the proper handling/storage of all food items in accordance with sanitation/health regulations
High Standards of personal hygiene
Supervise the daily food production operations
Ensure that the customer’s expectations are consistently exceeded at all times
Implement and support all course policies and programs as communicated by management
Perform specialty projects as assigned by the Executive Chef
Undertakes responsibility for kitchen in absence of Executive Chef

110

Sous Chef Resume Examples & Samples

Has 4 - 5 years of kitchen supervisory and management experience in a 5 star hotel/resort
Be part of a cohesive team with a singular focus on creating a memorable experiences for our guest and employees
Be presented with competitive pay scheme along with a fair share of service charge on monthly basis. (

111

Banquet Sous Chef Resume Examples & Samples

2016 Awards/Accolades
Arizona Culinary Assoc. Executive Chef Mel Mecinas awarded “Chef of the Year”
AAA Five Diamond Award Talavera named recipient of Four Diamond Award; Forbes Four Star Award / Talavera named recipient of Four Star Award
Meetings & Conventions Recipient of “Gold Key Elite Award” for Best Boutique Property in the Southwest
Arizona Foothills Talavera named recipient of “Best Outdoor Dining” and “Best Date Spot”

112

Sous Chef Resume Examples & Samples

Help lead a team of kitchen employees in a fast paced environment
Work with the leaders in other departments to help create strategies for success through employee engagement and guest satisfaction
Maintains current and seasonal recipes for menu items
Familiar with and enforces food safety and health guidelines
Relays feedback of kitchen employees to department manager
Provides input for creation of banquet, restaurant, and bar menus
Completes daily food production sheets and other reports
Checks all stations to ensure proper setup, cleaning, and take down before and after each shift
Provide employees with coaching and counseling to help them succeed and reach their fullest potential
Analyze business forecasts and maximize productivity by adjusting scheduling
Prepares and inspects food to maintain quality standards
Assists in regular inventories of kitchen, restaurant, and lounge supplies
Coordinate with the Sales, Catering, and Front Office departments to help provide flawless service to guests
Help recruit, hire and retain front office staff

113

Banquet Sous Chef Resume Examples & Samples

Assume responsibility for the entire Banquet Food Operation of the kitchen
Ensure that all information is logged properly and completely on the production sheets utilizing the banquet prospectuses and by updating with status changes and guarantee sheets
Organize, delegate, and manage continuously the workflow to guarantee that all production is completed in a timely fashion, that all products are prepared in the expected quality, and that the staff is productive and working in an efficient manner
Make certain that all food products are prepared to maintain our quality standards consistently at all times
Maintain accurate ordering, inventory, and proper storage procedures of all products at all times
Ensure that all required preparation for the next day is completed for banquets, Grand Cafe, and Perks of the needed quantity and expected quality
Ensure that all of the soups and sauces required are prepared in sufficient quantity and of the expected quality at all times
Communicate projected needs to the Saucier and Meat Supplier consistently 4 to 7 days out and update required amounts utilizing status changes and guarantee sheets
Ensure that all food products for all Perks shifts are prepared in sufficient quantity and of the expected quality at all times
Ensure through communication that all products needed from the Bake Shop and Garde Manger departments are complete and ready to go before the staff leaves for the day
Assure that all daily cleaning and organizational standards are met consistently throughout the day in both storage and production areas
Maintain proper food handling procedures for all staff members at all times including personnel assisting on dish up lines
Communicate daily with the Executive Chef about any special details or instructions pertaining to the business at hand. Listen and ask questions if further clarification is needed
Ensure that all food products are consistently of high quality in both presentation and taste, and as ordered as well as delivered to designated areas in expected time frame
Ensure that the banquet kitchen is opened and closed in the expected manner. Communicate to the Executive Chef if any deviation of schedule is necessary and adjust schedules as needed so that the openings and closings will happen properly and efficiently in your absence
Through daily communication and keeping yourself informed, assist other areas as needed
Assume full responsibility for the kitchen operation in the absence of the Executive Chef
Maintain Radio communications with the other departments at all times
Ensure that all special menu requests from any department are completed in a timely manner and communicated to the Entire Culinary Management team
Instill Ownership and ensure immediate reaction and follow through to guest needs for yourself and your staff
Continually train and develop the staff to improve food quality, enhance presentations, and improve productivity
Consistently maintain camaraderie and professional etiquette with peers at all times
Hold all staff accountable to hotels rules and regulations and handle issues as they occur including filling out the attendance log and documentation
4-5 years of managerial culinary experience

114

Sous Chef-stephen F Austin State Univ Resume Examples & Samples

Preparation and presentation of food
Participate in the production, preparation, and presentation of all foods for unit as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards
Candidate will possess two to three years culinary experience
Two to three year’s experience as a cook or related culinary position is preferred
Candidate should have experience following recipes
Candidate must be proficient in knife skills
Candidate must be willing to be hands on and be willing to work event-based hours that include evenings and weekends
Please note this position is part-time and hours will fluctuate based on business needs

115

Sous Chef-dai Pai Dong Resume Examples & Samples

Attends meetings and trainings required by the Executive Chef and Chinese Chef De Cuisine
Carries out full stock taking at the end of each month in collaboration with the Cost Control Department
Responsible in personal cleanliness and proper discipline of all employees under his direct supervision
Responsible for the quality of all Dim Sum Food prepared in Dai Pai Dong. Checks constantly all dishes for its taste, temperature and visual appearance. Make sure that all dishes are uniformed and the established portion sizes are adhered to
Coordinates closely with the Chinese Chef De Cuisine in determining quality and quantity of daily food products to be purchased and prepared. Informs the Executive Chef/ Chinese Chef De Cuisine immediately for out of stock items or none delivered food products
Menu Cost Control and Recipes a must
Discusses with the Chinese Chef de Cuisine and recommends menu price adjustments when necessary
Conducts daily briefing with his kitchen staff. Assigns replacement when he is in vacation or absent from work
Acts on issues and concerns in his field of jurisdiction immediately
Identifies and solves problems in a professional manner
Proper scheduling of staff in accordance to the expected work load
Evaluates objectively the performance of his staff
Provides the most effective training to all staff in his department
Motivates staff to grow within the company
Coordinates with other managers for all activities of the hotel operation
Interacts with clients, guests, government officials, suppliers, and other important individual in the community in promoting the hotel
May be rotated in the operation of the other areas in his/her division and others
Experience: Ten years of experience in the kitchen field preferably in Mainland or Hong Kong
Language: Required to have a good Base English
Physical Requirements: Must be able to exert physical effort in transporting and carrying items, endure

116

Sous Chef Resume Examples & Samples

Supports the restaurant Chef in the day to day operation in a high volume high pace signature restaurants ( Asian, Italian, Fish House)
Supports and proactively contributes to the alignment with the F&B concept in the outlet, continuously enhancing the creative process
Must have great guest approach and be able to manage a team
Very strong leadership skills to support his kitchen team with hands on approach and constant training
Strong technical culinary skills required
Culinary degree required as well as several years of experience in high volume high quality restaurants
Should understand ordering system ( birchstreet), time management systems ( heath) and should be proficient in computer skills

117

Sous Chef Resume Examples & Samples

Oversees and participates in hot and cold food production
Assists in making sure that all necessary items are obtained for the cafeteria, catering and physicians lounge menus
Assists with planning and engineering patient, cafeteria, catering and physicians’ lounge menus
Proposes recipe changes, new recipes, and in the use of leftovers to reduce and prevent unnecessary food loss
Complies with food handling and safety guidelines consistently
Ensures that food temperatures are maintained and logged consistently
Ensures a sanitary and clean work environment at all times
Assists with training and developing the hot food and cold food production staff
Makes suggestions, participates in and encourages quality improvement and growth
Adheres to department and hospital policies
Demonstrates ability to evaluate a product and maintain departments established standards
Responsible for proposing specials and creating creative food products

118

Banquet Sous Chef-west Lafayette Resume Examples & Samples

Three years of food service production experience required
Supervisory experience required
Stable work history or education history
Ability to read and understand written and verbal instructions, perform basic math functions, lift and move up to 60 pounds; stand walk and stoop extensively
Ability to work effectively with individuals from different viewpoints and backgrounds utilizing

119

Pastry Sous Chef Resume Examples & Samples

To supervise and assist with the mise-en-place and cooking of all menu items ensuring the highest of standards are maintained for all outlets
To communicate closely with your team and liase with the Main Kitchen, the Grill Restaurant, the Catering Department and the Bar& Lounge and Boulevard on a daily basis
To be responsible for the weekly compilation of staff schedules
To prepare all orders for the fresh and dry store items required on a daily basis, and pass to the Sous Chef responsible for it
To ensure all preparation and cooking in the pastry area is carried out in accordance with the Health and Hygiene Regulations
To be responsible for the maintenance of quality and portion control in accordance with Hotel standards
To ensure all equipment is in safe working order and to report any hazardous or faulty equipment to the Pastry Chef
To ensure all members of your team are familiar with their daily tasks and provide on-going refresher training as requested. To implement the Standards Training Program with all new starters and monitor their performance
To ensure the pastry kitchen and fridges are kept clean and that there is a proper rotation of stock in your fridges
To answer the telephone in the Pastry Kitchen announcing your name and department
To ensure your team are fully familiar with the Fire and Emergency procedures
To ensure you give a thorough hand over to the next shift and ensure that all the mise-en-place is in order before you finish your duty and also before your days off
To assist with any other requests as instructed by the Pastry Chef or the Executive Chef. 13. The ability to ensure a superior production of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates, etc. for all outlets as well as banquets and amenities
The ability to prepare exciting and appealing petit fours and guest room amenities
The ability to make show pieces as needed
The ability to hire, train, motivate, supervise and discipline all pastry shop employees
The ability to communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's banquet function sheets
The ability to communicate regularly with the Pastry Chef and/or the Executive Chef to achieve an excellent rapport throughout the food production department and in developing new menu items
The ability to requisition all items needed for the following day from the food storeroom, non-food storeroom and stewarding department
The ability to ensure an adequate supply of all products prepared on a timely basis
The ability to establish standard recipes and ensure the compliance with them
The ability to perform other tasks or projects as assigned by the management
The ability to have full knowledge of Four Seasons Food Standards
The ability to execute Alternative Cuisine
The ability to follow all HACCP standards and requirements
The ability to monitor and control the food cost by creative menu planning, keeping waste to a minimum and low pars

120

Sous Chef Resume Examples & Samples

To supervise the kitchen brigade to ensure the smooth running of the department
To control the quality and presentation of all food served for all meal periods in all the food and beverage outlets
Grill’s Breakfast
Grill’s Lunch
Grill’s Dinner
Room Service Breakfast
Room Service Lunch
Room Service Dinner
Bar & Lounge
Boulevar
To control and frequent quality check the Staff Restaurant (mise-en-place, ordering and quality of food)
To communicate effectively with staff and ensure they are fully briefed at all times
To supervise and maintain the highest standards of cleanliness in the kitchen
To ensure all members of the kitchen brigade follow the proper Health and Hygiene practices as laid down in the Health and Safety HACCP
To ensure daily communication with the Restaurant, Bar Banqueting, Room Service, Stewarding and Purchasing Managers
To ensure Kitchen morale is high and teamwork is evident at all times
To control food cost through careful purchasing, portion control and supervision of wastage
Ensure that the highest quality of food product that is delivered to the hotel from our suppliers is of the highest seasonal quality being purchased and adhere to a zero tolerance of substandard product
Be aware of new trends and present new ideas for product enhancement
To make out the dairy and market list in the absence of the Executive Chef
To draw up staff rotas as and when required
Ensuring appraisals are done and providing the feedback to the culinary team when appraisals are taken place
Be responsible for training, including the Standards Training Manual and keep it up to date and follow up on the training
To liaise with the Executive Sous Chef on new menus, new ideas to continually evolve and enhance the product offerings in all Food and Beverage outlets
To take proper care of your uniform, personal appearance and hygiene, setting a good example to the rest of the team
To ensure the Kitchen is in compliance with the HACCP practises at all times
To ensure that both you and your staff are fully familiar with the hotel Fire and Emergency procedures

121

Sous Chef Resume Examples & Samples

Maintain control systems which will assure quality and portion consistency
Monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality
Communicate with employees and managers to ensure operational needs are met
Attend regular operational meetings to ensure effective coordination and cooperation between departments
Work harmoniously and professionally with co-workers and supervisors. Adhere to meal break policy and follow proper payroll procedures
Production of food items
Assist with set-up and cleaning of operational areas

122

Sous Chef Resume Examples & Samples

Able to assist the executive sous chef in all administrative duties of the kitchen
Energetic and interactive
Able to direct and motivate personnel
Innovative and experimental personality
Good guest relations and interpersonal skills
Effective training and coaching skills
Qualification in Kitchen Production or Management
Computer Skills in MS Office and recipe management system
4 years as Chef De Partie in luxury hospitality sector

123

Sous Chef-main Kitchen Resume Examples & Samples

Assist in overseeing the culinary operations in the Main Kitchen consistent with the strategies and vision of the property
Assist in overseeing the budget of the culinary aspect of the Main Kitchen and P&L. Analyze and addresses areas concern and defines needs for improvement
Assists Executive Chef in monitoring training of new employees to help them achieve higher status
Takes inventory, coordinates with the Executive Chef on order and preparation of food items

124

Sous Chef Resume Examples & Samples

Diploma and/or Certification in a Culinary discipline an asset
6 years experience working in all areas of a hotel kitchen; 2 years in a culinary leadership role required
Strong Garde Manger, supervisory and financial management skills and able to provide effective training
Excellent communication (verbal and written), team, creative, time management, multi- tasking skills and interpersonal skills
Effective organization, prioritization, management and problem solving skills
Ability to work cohesively as part of a team in a diverse cultural environment

125

Kioku Sous Chef Resume Examples & Samples

Selects, trains, evaluates, leads, motivates, coaches, and disciplines all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation
Must be fluent in written and spoken Korean
Proficiency in written and spoken English is preferrable
Previous management experience preferred

126

Sous Chef Resume Examples & Samples

Assists in conducting annual Performance Development Discussions with employees and supports them in their professional development goals
Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel
Bachelors in Hotel Management.t
Effective trainer, experienced in the delivery of skills training
Minimum 2 years work experience as Sous Chef – Indian or 4 years as Chef de Partie – Indian in a hotel or large restaurant with good standards; preferably with experience in luxury international brands

127

Sous Chef Resume Examples & Samples

Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team
Ensures Horseshoe Bay Resort policies are administered fairly and consistently
Solicits associate feedback, utilizes an “open door” policy and reviews associate satisfaction results to identify and address associate problems or concerns
Handles guest problems and complaints

128

Lone Eagle Grille Sous Chef Resume Examples & Samples

Displaying leadership by developing and assuming key management responsibilities
Assume the role of liaison between all dining room staff of 70 and culinary staff of 20
May manage other key culinary leadership rolls including supervisor and other Sous Chefs
Possess strong leadership, communication, organization and relationship skills as Sous Chef
Significant experience in fine dining/upscale restaurants

129

Sous Chef-grove Resume Examples & Samples

Complete a comprehensive Manager in Training program that covers all the in’s and out’s of running a successful restaurant — from budgeting and invoicing to scheduling and recruiting
Work with the chef to lead the kitchen crew in preparing outstanding, hand-crafted food while following our tried and true recipes
Train, motivate and help develop the kitchen staff while also focusing on the business goals of process improvements, growth, efficiency, profitability and compliance with company procedures
Make sure the kitchen sparkles and is always ready to pass the white glove test
Have a high school diploma, or equivalent (preferred)
Have been there and done that in the food and beverage industry for two to five years
Are excited by new ideas and learning new methods and systems
Know what mirepoix is
Have career ambitions in the fast-paced restaurant industry — next stop, chef…who knows from there!
Have solid written and verbal communications skills, as well as strong math skills — quick, how many cups are in a quart?
Embrace working a flexible schedule
Are the proud owner of a food handler’s card where required by local and state regulations

130

Sous Chef-main Kitchen Resume Examples & Samples

Independent decision making, multifaceted in collaboration with our Chef and Department Executives, including but not limited to proper ordering, guest assistance, and working with the front of the house
Maintain a supervisory role in the absence of the Executive Room Chef
Assist in overseeing kitchen-related activities pertaining to the normal operation of the restaurant, menu and staff
Create, read, measure and execute recipes and new daily specials
Associates Degree in Culinary or equivalent work experience

131

Sous Chef Resume Examples & Samples

Experience demonstrating accomplished technical know-how
Experience in team management
Knowledge of HACCP standards
Fluent in the national language and English"
Entrepreneur
Ability to adapt
Responsive
Creative and innovative"

132

Sous Chef-german Cuisine Resume Examples & Samples

Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands
Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential
German Cuisine expertise is preferable

133

Sous Chef Resume Examples & Samples

Assign, direct and guide staff to achieve a level of service that exceeds customer expectations
Work closely with the front of house personnel to make sure all orders are visually appealing and meet University Dining high expectation for quality
Work with other management staff on ordering food products; will include maintaining and controlling adequate amounts of inventory
Develop and test new recipes according to departmental recipe testing process
Maintain the highest level of sanitary standards and personally demonstrate these high sanitation standards
Maintain all kitchen areas and equipment, ensuring they are clean, sanitary, and in proper working order
Work with the C-bord food production system and follow all departmental protocols for C-bord
Position may be required to work in other dining locations as needed to meet the business needs of the department
May need to travel to other dining units or grocery store to pick up items using NC State vehicle
Position is critical and must report to work during adverse weather even if the University is closed
Pro-active and a demonstrated eye for detail
Self-starter who takes initiative, team leader
Ability to manage multiple functions while meeting deadlines
Experience with administration such as food cost schedules, menu design and labour cost is an asset
Must be able to lift 30 pounds above head, with or without reasonable accommodation
Previous experience in a fine dining location
One year of experience in a supervisory role with culinary training

134

Sous Chef-leisure Resume Examples & Samples

Read and follow recipes – prepare and cook hot and cold food items
Ensure all food orders are completed in an efficient manner
Train line cooks on all aspects of the role, helping to enhance their cooking skills

135

Sous Chef Buddy V s Resume Examples & Samples

Effectively supervises all kitchen staff and all culinary operations for assigned shifts
Consistently maintains professional rapport and discretion in communicating with other departments as required by procedure
Takes responsibility for ensuring that employees are trained and oriented in kitchen operations and monitors business flow to develop efficient training, break and shift schedules
Trains, develops and evaluates personnel on proper use of standard kitchen equipment and tools, techniques and skills
Has basic product and menu knowledge as related to restaurant concepts
Delegate tasks and department assignments or projects, meeting deadlines related to those assignments
Arrange timeline to complete tasks and department assignments or projects, and meet the deadlines related to those assignments
Determine if and/or when policy or procedural infractions by Team Members occur and issue the appropriate level of progressive discipline
Responsible for the timely evaluation of all direct reports and conducting introductory period and annual performance reviews

136

Sous Chef Main Kitchen Resume Examples & Samples

Assists Room Chef in monitoring overtime, staff motivation
Responsible for assisting Room Chef in monitoring food cost for their outlet, and order of all foodstuffs
Assists Room Chef in production of menu. Delegates and assists in cooking of food items, supervise staff. Coordinates with Chef on proper cooking and time
Service of menu – Constantly supervises and assists in plate up, coordinates with Chef on buffet and reception setup. Delegates station assignments. Checks food items
Constantly achieves all Service, Financial and Human Resource goals set forth by the Vice President of Food & Beverage

137

Western Sous Chef Resume Examples & Samples

Produce high quality dished following established recipes and standards
From time to time, work with the Head Chef in menu development
Oversee and be responsible for daily operation of the kitchen in accordance with the Company's Standard Operating Procedures
To achieve sales targets, maintain budget, inventory control according to par levels, placing orders with suppliers, managing minimum wastage, controlling HR cost to achieve Company's KPI objectives for outlet
To lead, manage and train Back of House staff according to Company's Training Standards; including recruitment, performance reviews and disciplinary issues
Perform regular checks to ensure consistency in high production Standards and food & beverage quality
Ensure hygiene and HACCP standards are maintained at all times
Ensure professional equipment is kept in good condition, the kitchen and black areas are clean and follow-up on any maintenance work
Maintain and monitor duty roster, including staff attendance, annual leave and medical leave
Maintain excellent communication and coordination with the Front of House team to ensure an exceptional customer dining experience

138

Banquet Sous Chef Resume Examples & Samples

Assist in overseeing all kitchen-related activities pertaining to the normal operation of the Banquets, Menu & Staff
Assist in managing Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; adherence to the company’s status quo third party representation philosophy; compliance with company policies, legal requirements and collective bargaining agreements
Assist in continuously evaluating staffing levels in accordance with business demand, forecasts, and budgetary guidelines; ensuring necessary adjustments are made as needed
Responsible for assisting Banquet Chef in monitoring food cost for their outlet, and order of all food products
Monitor waste and over production, as well as utilizes leftovers, and ensures proper rotation and quality control
Assist Banquet Chef in monitoring training of new employees to help them achieve higher status
Assist Banquet Chef in monitoring and enforcing Company and Departmental safety policies, Health Department Standards and all other applicable
Assure the overall cleanliness and equipment maintenance of their areas
Assist Banquet Chef in preparation of menu
Take inventory, coordinates with the Chef on order and preparation of food items. Delegates work assignments
Assist Banquet Chef in production of menu. Assists in cooking of food items, supervise staff. Coordinates with Chef on proper cooking and time
Assist with overseeing the service of menu – Supervise and assists in plate up, coordinates with Chef on buffet and reception setup. Delegates station assignments. Checks food items
Responsible for breakdown - coordinates with Chef of breakdown and transfer of banquet function food items, delegate breakdown to staff
Banquet Cooks
Kitchen Stewards
A four (4) year degree in Culinary Arts or equivalent work experience
Minimum two (2) years of experience in related culinary position
Minimum four (4) years of experience in management/supervision of employees in a kitchen environment
Knowledge on use of kitchen equipment and knife skills

139

Sous Chef-marcus Samuelsson Resume Examples & Samples

Assist in overseeing the budget of the culinary aspect of Marcus Samuelsson and P&L. Analyze and addresses areas concern and defines needs for improvement
Monitors waste and over production, as well as utilizes leftovers, ensures proper rotation and quality control
Responsible for various clerical duties regarding staff and kitchen operations, i.e. payroll and staff files, etc
Ability to effectively communicate in English, in both oral and written forms

140

Restaurant Sous Chef Resume Examples & Samples

Collaborate with leadership to promote and uphold standards of service
Coach, mentor and train the team in accordance with our Standards, Sanitation and Food & Beverage specifications. Train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate
Provide ongoing food, beverage and sanitation seminars to keep information top of mind
Observe trends and stay current; presenting new thoughts and ideas to the team, resulting in compelling and thoughtful experiences for our guests
Meet with the Steward to review equipment needs, cleaning schedule/project status, health/safety and sanitation follow up
Conduct frequent walk through kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained
Assist Executive Chef in menu development and execution
3-5 years of Sous Chef experience in a stand-alone restaurant or luxury hotel environment

141

Sous Chef Indonesian Resume Examples & Samples

Guarantees a high standard of culinary services offered to guests,
In conjunction with the Head Chef, prepares the hotel's F&B offers in line with the hotel's positioning (market, competition etc) and brand policy,
Is able to innovate and diversify services offered to guests,
Manages and motivates the kitchen staff in order to offer a high standard of service to guests,
Is responsible for food hygiene, safety and quality in the hotel,
Is responsible for meeting the department's quantitative and qualitative targets,

142

Sous Chef-spruce Saddle Resume Examples & Samples

Assists with purchasing, receives all food products and rotates stock as needed
Manages all policies and procedures in regards to the back of house staff in absence of the Executive Chef
Maintains a clean and hazard free work environment

143

Sous Chef-winter Seasonal Resume Examples & Samples

Responsible for and supervises cooks in regards to food handling including processes, presentation, and service of food served
Assists in the creation, usage, and follow through of prep lists, cleaning list, and open/closing lists
To conduct and process accurate inventories of food and supplies in the allotted time monthly
To place orders using the computerized purchasing system
To maintain a safe working environment by adhering to safety policies and conducting regular safety talks with staff
Assist in hiring, schedule and corrective action for employees
Maintain staffing levels within budget

144

Catering Sous Chef Resume Examples & Samples

Experience with VIP catering
Ability to suggest and execute creative menu development
Demonstrated experience with 350 - 400 plated dinner service
Preferred experience with dessert
Awareness of local, state, and federal health and sanitation laws

145

Sous Chef Resume Examples & Samples

Must have an in-depth skills and knowledge of all kitchen operations
Red Seal designation required
Must have current BC Level 1 Food Safe certificate
Must at least have a minimum of two (2) years management experience
Previous experience managing a union organization and ability to interpret the Collective Agreement preferred
Must have experience with training, coaching, basic financial management, and labor cost
Must have a true desire to exceed guest expectations in a fast paced customer service environment
Possess strong and professional communication skills
Must be able to work various shifts including weekends and holidays
Must be legally entitled to work in Canada

146

Sous Chef Resume Examples & Samples

Experience: Minimum two years’ experience in a similar capacity for a 4 or 5 star hotel or restaurant
Education: High school diploma and culinary training certificate
General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data

147

Pasty Sous Chef Resume Examples & Samples

High school diploma or equivalent required. Associate’s or Bachelor’s Degree in Pastry Arts or equivalent experience required
Minimum 2 years experience as Pastry Sous Chef or Lead Pastry Cook required. Experience with a variety of pastry preparation and presentation needed. Experience in pastry shops with high food volume required
Prior experience in a full-service boutique or luxury resort environment preferred. Prior experience providing production and pastry support for In-Room Dining helpful
Prior experience using Microsoft Office required. Experience with web-based communication programs helpful
Must be able to multi-task and display ability to recognize that the team members’ and guests’ needs are always primary. Must be able to lift up to 50 lbs. Must be able to work evenings, weekends and holidays as business dictates

148

Sous Chef-bakery / Pastry Resume Examples & Samples

Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests
Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets
Oversees the production management of all pastry and bakery goods for the hotel’s food and beverage operation, ensuring that the required mise-en-place and finished products are produced and delivered to the appropriate areas
Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented
Works closely with the Stewarding Team to ensure that hygiene standards are maintained
Supervises pastry and bakery employees to make sure that operating equipment is cared for and properly used to maximise its useful life, and to minimise breakage and personal injury
To monitor service and Bakery and Pastry standards in all outlets and banquets. To work with the Outlet Managers, Banquet Services Manager and respective Chef de Cuisines to take corrective action where necessary
To check incoming ingredients, ensure that all merchandise is in accordance with order sheets and receiving records
To ensure correct handling, basic maintenance of machinery and tools in the Bakery and Pastry kitchen
To ensure orderly handling of all products and check that quantities prepared are according to recipes and plate specifications
Develops the skills and effectiveness of all pastry and bakery Chefs through the appropriate training, coaching, and/or mentoring
Holds a qualification in Kitchen Production and Management
Basic Computer Skills especially in MS Office, and Recipe Maintenance System
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards
Minimum 2 years work experience as Sous Chef – _Bakery/ Pastry or 4 years as Chef de Partie –Bakery/ Pastry in a hotel or large restaurant with good standards; preferably with experience in luxury international brands

149

Banquets Sous Chef Resume Examples & Samples

Introduces and test the market with new products which are market-orientated in terms of price and product
Supervises cooking and other kitchen personnel and co-ordinates their assignments to
Minimum of 2 years work experience in culinary banqueting in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge

150

Banquets Sous Chef Resume Examples & Samples

Ability to prioritize, organize, delegate work and follow through
Co-operate with all F&B departments
Maintains that standard operating procedures are followed in all areas.6 Sees that company policies are in effect regarding
Standards of personal hygiene and grooming followed
Recipe cards developed, followed and used for “Sunlight” restaurant in conjunction with use records
Follow up on production charts to insure no over product and waste
Fulfils any other duties assigned by the manager
High school diploma or GED; 1 years experience in the culinary, food and beverage, or related professional area

151

Sous Chef, Universal City Walk Margaritaville Resume Examples & Samples

Minimum of 3 years of management experience in high volume, working for reputable chain or independent restaurant group
Basic knowledge of MS Excel, Word, PowerPoint and POS systems
Strong command of budgeting and costs controls
Excellent verbal and written communication, interpersonal, organizational and multi-tasking skills
Strong delegation, mentoring and coaching skills

152

Sous Chef Resume Examples & Samples

Three years of food service experience
Two years’ experience as a line cook or higher with team leadership experience
ServSafe certified

153

Sous Chef Resume Examples & Samples

Supervise departmental Sous Chefs performance and provide them council as to the preparation and cooking of various food items
Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control
Experience with training, financial management and customer service

154

Sous Chef Resume Examples & Samples

Ensures the preparation and presentation of high quality food in accordance with the established menu while meeting target meal costs
Assist with the implementation and monitoring of the FoodPro menu and inventory management system including, but not limited to: ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits; maintenance of appropriate inventory levels based on menu needs, etc
In consultation with Senior CPM, plans menus for Unit and catered events
In collaboration with Senior CPM and HUDS’ culinary team, assist with the development of the Residential cycle menus and recipes
Participate in weekly HUDS production meetings, tastings, etc
Manages linens, china, glassware and food and beverage provision for functions and events
Supervise and lead event staff (i.e.: wait staff, culinary, etc.) at functions and events
Ensure equipment and related physical space (i.e.: dishwasher, ovens, refrigeration, exhaust and ventilation systems) is operational and in good repair. Submits requests for repair if necessary
Executes dining hall opening and closing procedures
Develop and maintain positive, professional relationships with culinary and front of the house service staff via two-way communication, timely feedback, collaboration, and consistent visibility in the work unit
Assists with interviewing candidates and hiring based on approved staffing pattern and budget. Assist with the completion of probationary employee evaluation form as required
In collaboration with Senior CPM and HUDS’ culinary team, develop and implement relevant trainings to increase knowledge and ability of cooks and other kitchen staff
In consultation with Human Resources, imposes corrective action measures as needed while complying with the terms of the Collective Bargaining Agreement and University policy and procedure
In collaboration with Senior CPM and Management Team, ensure Kronos timekeeping system is accurately and regularly maintained. Process timecards and absence requests in a timely manner and per HUDS policy and procedure. Fill vacant shifts as needed
Minimum of two years progressive culinary management and experience in developing a quality food program in a collegiate residential and/or restaurant environment
Proficiency in Microsoft Office applications (Word, Outlook, Excel)
Valid US Driver's License
Experience managing in a unionized environment
Ability to learn and adapt to new systems and applications as needed

155

Sous Chef Resume Examples & Samples

Supervises food preparation of Line Cooks and Culinary Utility team members
Prepares food for service according to assignment by the Chef or Restaurant Manager
Monitors customer flow and estimates daily food requirements and supplies and requisitions items needed on a daily basis
Assists with the training and development of all kitchen team members
Prepares weekly work schedules
Enforces all policies of the operation, in regard to kitchen team members
Assists with evaluation of all kitchen team members according to established procedures at established time periods
Makes recommendations for timely repair, maintenance, and upkeep of all kitchen equipment and/or mechanical systems
Leads the process of food preparation during meal periods
Maintains clean and sanitary work areas
Supervises the culinary team to include efficient staffing, team member development and training, performance management and policy enforcement
Responds effectively to guest inquiries related to MGM Grand Detroit and the downtown Detroit area providing excellent guest service
High school diploma or equivalent. Certificate and/or degree from an accredtied culinary program preferred
Three years culinary supervisory experience in a quality food and beverage establishment
Experience in multi-tasking of projects and project management
Strong analytical and listening skills
Ability to function and act independently
Obtain/maintain food handler’s permit and CPFM (Certified Professional Food Manager) Certification

156

Sous Chef-bighorn Bistro Resume Examples & Samples

Assist executive chef in day to day operations of fine dining restaurants
Responsibilities include menu development, daily specials, ordering, receiving , teaching culinary students, scheduling, etc
Supervising kitchen staff and developing staff
Create a team atmosphere and lead by example
Assist with hiring, discipline and retaining employees
Other duties as assigned per management
Graduate of accredited culinary program or ACF apprenticeship program or 2 years culinary supervisory experience in a hotel or resort setting
High school diploma or equivalent is required
The ability to work independently and contribute to a positive, productive work environment
A flexible schedule including early mornings, weekends, and holidays
Be able to lift up to 50lbs and stand for long periods of time
Resumes and in person interviews required

157

Sous Chef-cigna Resume Examples & Samples

Participate in the weekly departmental meeting
Advise and plan on operational standards and excellence, successes and challenges
Monitor, track and adjust according to forecasted updates
Create and follow menu standards, complete with pictures and recipes

158

Sous Chef-crowne Plaza San Jose-silicon Valley Resume Examples & Samples

Assist in developing new menu concepts. Develop, test, and cost out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared and sold in assigned area of responsibility
Supervise activities of assigned staff, communicate goals, and assign/schedule work. Communicate and enforce policies and procedures
Recommend and initiate disciplinary or other staffing/human resource-related actions in accordance with company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training and development, and performance coaching
Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering, and banquet staffs with banquets, parties and other special events
This job requires ability to perform the following

159

Sous Chef Crowne Plaza Abu Dhabi Resume Examples & Samples

Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards and procedures
Estimate daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
Assist Executive Chef with all kitchen operations and preparation
Achieve and exceed goals including performance goals, budget goals, team goals, etc
Develop specific goals and plan to prioritize, organize, and accomplish your work
Ensure that the agreed standards of food preparation and presentation are supervised and adhered to at all times
Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions
Assist in determining how food should be presented and create decorative food displays
Maintain purchasing, receiving and food storage standards
Operate and maintain all department equipment and reports malfunctions
Lead and supervise the quality and quantity of the food offered, as well as coordinate the production as it relates to all banquets
Prepare, check and approve duty rosters of the various outlets as per established business patterns and occupancy levels, by being careful at all times to conserve labour cost
Identify the developmental needs of others and training, coaching, mentoring, or otherwise helping others to improve their knowledge or skills
Participate in the employee performance appraisal process, providing feedback as needed
Bring issues to the attention of the department manager and Human Resources as necessary
Ensure that the staff reports punctually in correct uniform and that they are aware of the hotel regulations, policies and procedures in regard to hygiene, discipline, fire and safety
Establish and promote a good teamwork within the kitchen, service, stewarding and F & B departments
Attend all HACCP meetings and audits up on all implementation of all required HACCP standards
Ability to work cohesively as part of a team to achieve common goals
Computer literate in Microsoft Windows applications an asset

160

Sous Chef, Japanese Cuisine Speciality Resume Examples & Samples

Develop new dishes and products
Maintain a hygienic kitchen
Knowledge of Japanese Cuisine (ie. Sushi, Tepanyaki, Robatayaki, Tempura, Izakaya, etc.)

161

Sous-chef Resume Examples & Samples

Prepares, cooks and serves food on menu
Plans menu to determine food quantities, number and types of meals to be served, economical use of food goods and related costs
Estimates food consumption and requirements to determine the quantity of meats, vegetables and other foods to be prepared
Measures and mixes ingredients according to recipes
Inspects purchased food/ingredients and prepares, seasons and cooks food following food handling and safety guidelines
Keeps serving line supplied with food
May coordinate the work of other kitchen employees
Maintains vending inventory and stocks vending machines
May occasionally lift up to 40 lbs
Cleans kitchen as required
Culinary or business college coursework

162

Sous Chef Resume Examples & Samples

Assisting the Head Chef with daily duties
Line production
Minimum of (3 +) years in the Sous Chef position
High volume kitchen line experience

163

Sous Chef Resume Examples & Samples

Assists in direct supervision of culinary staff, food production, scheduling, training, maintaining quality standards / food cost
Ensures production of consistently high quality food and presentation / assists with inventories / ordering / purchasing
Food Safety / Sanitation training & certification, knowledge of local sanitation standards and health codes
Experience - minimum of 1 year in similar supervisory position
Requires strong communication skills, multi-tasking, hands on production
Flexible schedule, able to work weekends and holidays, reliable transportation

164

Sous Chef Resume Examples & Samples

Oversees and manages food preparation for specific areas of kitchen (ie, restaurant line, banquets, shifts)
Train and supervises associates in the proper preparation of menu items and operations of equipment
Assist Chef in planning, assigning, and directing of work, evaluating performance, rewarding and discipline associates
Three years experience of lead line cook or higher
Experience in food orders, prep lists, development of food concepts, and maintain food budget
Knowledge of reviving, storage and rotation of food products so as to comply with health department regulations
Three to Five years full service restaurant experience

165

Sous Chef Resume Examples & Samples

Ensure that all menu dishes are prepared with attention to detail and to the highest standard
Ensure all dishes leaving the kitchen/buffet are prepared to the approved standard of presentation
Avoid unnecessary wastage, to observe proper portion planning and control and to act in a cost effective, responsible manner
Ensure HACCP compliance within the kitchen and all Food & Beverage outlets
To contribute to the training and development of kitchen team

166

F&b-sous Chef Resume Examples & Samples

Assist Food & Beverage Manager with menu planning, production and daily operation of the restaurant
Assist in oversight of commissary kitchen production of bulk sauces, soups, smoked items, etc for other on-mountain restaurants and bakery program to generate additional revenues
Assist Manager and receiving department with ordering/receiving, cost transfers, variance reports and inventory control of all food, beverages, supplies, etc purchased for the entire building
Assist with all off premise catering, employee holiday meals, on mountain events, end of season BBQ, etc
Assist Manager with scheduling of staff and performance reviews of staff to budgeted labor
Assist Manager with payroll, inventory, worker's comp claims, etc
Assist Manager with hiring, retaining and training all food service personnel
Sous Chef will monitor and supervise all station supervisors for the following
Culinary degree – Preferred
3 years high volume restaurant experience – Required
Able to work flexible hours including weekends and holidays – Required
3 years supervisory experience – Preferred
Serve Safe certification – Preferred (We will provide training upon hire if not certified)
Able to communicate English – Required
Ability to communicate in Spanish – Preferred

167

Kitchen Sous Chef of New Mexican Restaurant Resume Examples & Samples

Sound knowledge of kitchen operations as well as quality & control, international experience is desirable, management and organisational skills essential
Excellent knowledge of Mexican food products / dishes and their preparation methods, at least Jnr Sous Chef experience in large scale luxury environment
Excellent reading, writing and oral proficiency in the English language. Microsoft applications / computer literate
Experience in creating training concepts and execution of this
All applicants must be able to work varying shifts including weekends and bank holidays
All applicants must be eligible to work in the UK & must be in possession of the relevant passports or visas

168

Beach Tree Sous Chef Resume Examples & Samples

Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments
Three to five years previous experience in a culinary/food & beverage line position, or one to two years in a supervisory or assistant manager position
Be part of a cohesive team with opportunities to learn, grow and develop

169

Sous Chef-zephyr Lodge Resume Examples & Samples

Assists Chef to motivate, evaluate, and direct staff to ensure adequate guidance and resources to accomplish established goals and objectives
Ensures that all employees receive training, support, guidance, feedback, and resources necessary for success
Responsible for providing excellent guest experiences
Meet service level objectives and department goals as set forth by immediate supervisors
Prepares food for guests by following proper cooking procedures

170

Arabic Sous Chef-crowne Plaza Kuwait Resume Examples & Samples

Ensures disciplinary and grievance procedures are adhered to and followed
Constantly strive to reduce energy consumption within the kitchen
Conduct weekly equipment maintenance checks and stewarding cleanliness issues & follows up on deficiencies in a timely manner
Foster positive thinking and motivation with peers & subordinates by giving active assistance on more efficient ways of running the kitchens

171

Sous Chef-tyler Resume Examples & Samples

Complete a comprehensive Manager in Training program that covers all the in’s and out’s of running a successful restaurant — from budgeting and invoicing to scheduling and recruiting
Work with the chef to lead the kitchen crew in preparing outstanding, hand-crafted food while following our tried and true recipes
Train, motivate and help develop the kitchen staff while also focusing on the business goals of process improvements, growth, efficiency, profitability and compliance with company procedures
Make sure the kitchen sparkles and is always ready to pass the white glove test
Have a high school diploma, or equivalent (preferred)
Have been there and done that in the food and beverage industry for two to five years
Are excited by new ideas and learning new methods and systems
Know what mirepoix is
Have career ambitions in the fast-paced restaurant industry — next stop, chef…who knows from there!
Have solid written and verbal communications skills, as well as strong math skills — quick, how many cups are in a quart?
Embrace working a flexible schedule
Are the proud owner of a food handler’s card where required by local and state regulations

172

Sous Chef, Equinox Resume Examples & Samples

Schedules the working hours of all his/her kitchen employees
Work very closely with the Floor Steward, whose duty is to keep kitchen areas clean and orderly
Works very closely with the Executive Sous Chef and Chef De Cuisine in determining quality and quantity of food materials used with a view of eliminating waste and spoilage, especially meats, fish, products, etc
Determines prices of unlisted food items with guidance of the Executive Sous Chef and Chef De Cuisine
Constantly checks all food items for taste, temperature and visual appeal
Adhere to budgeted headcounts for his outlet according to hotel’s budget and business level (labour payroll is direct collation to revenue and budget)
6 years experience working in a high volume and well known establishment

173

Sous Chef, Pastry Resume Examples & Samples

Coordinate the selection, training, development, and evaluation of employees and in the Kitchen’s bake/pastry shop through effective supervision and leadership to ensure that established cultural and core standards are met
Assist with the controlling of labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control
Minimum of six years in a kitchen environment. Those with experience in an upscale/luxury environment will be given priorityconsideration
Minimum of one year in a supervisory role required
Candidates with a pastry degree or other certification will be given priorityconsideration
Musthave high degree of organization, planning, leadership, and conflict resolution skills
Mustbe skilled in high-volume production as well as the composed plate
Preferred candidates will have a knack for elevation, motivation, and creativity of pastry teams

174

Sous Chef French Fine Dining Resume Examples & Samples

Minimum 6 years’ experience in French Fine Dining Cuisine with at least 3 years in head role
Relevant working experience in international hotel chains or concept restaurants is preferable
Receptive to changes, with good interpersonal and organization skills
A natural leader who can lead and motivate others
Creative, strong sense of ownership with positive working attitude
Good command of both spoken & written English
Manage and supervise the daily operations of the kitchen
Maintain efficient labor and food cost control
Enforce company's standards of food preparation, production and portioning controls
Ensure good quality of food and hygiene standard
Lead, manage and develop all kitchen team members
Create periodic, seasonal and festive menus

175

Sous Chef Resume Examples & Samples

Responsible for the preparation and production of food to be served in the food outlets throughout the facility, clubs, and any special culinary events (i.e., banquets, parties, etc.)
Training and developing of staff
Maintains a clean kitchen and buffet area and enforces the local health codes
Ensures that all progressive disciplinary procedures are followed as outlined by Delaware North and that all employees under him/her are given fair and equitable treatment
Must obtain ACF certification within 2 years of employment. Candidate is required to take a culinary practical

176

Sous Chef Resume Examples & Samples

Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time
Know how to compute daily food cost
Work with the Director of F&B to create and implement menus
Prepare daily food production sheets
Cut meat, poultry, seafood according to daily business

177

Sous Chef Resume Examples & Samples

Minimum 2 years experience in 5 stars hotel/resort in the same position
Strong communication, problem solving, decision making, and interpersonal skills
Good command of the English language (spoken and written) and you should be proficient in Microsoft Office applications

178

Sous Chef-muse Restaurant Resume Examples & Samples

Two year culinary degree from an accredited college
Two (2) years of related work experience with significant supervisory responsibilities
A valid Driver’s License and an acceptable driving record for the past three (3) years to be eligible under NMS’ vehicle insurance policy

179

Sous Chef-beach Bar / Grill Resume Examples & Samples

Maintain an exhibit a solid knowledge and understanding of a all food products and skillfully apply culinary and cooking techniques
Independent decision making, multifaceted in collaboration with our Chef and department Executives, including but not limited to proper ordering, guest assistance, and working with the front of the house
Conduct training for all Master Cooks, Cooks, Pantry Workers, Helpers, and Kitchen Workers with on the job responsibilities
At least 3 years of similar Food & Beverage Chef/Cooking experience
Associate's Degree in Culinary or equivalent work experience

180

Sous Chef Resume Examples & Samples

Participates in hospital or departmental performance improvement activities, and seeks opportunities to improve department and inter-department processes
Perform special assignments as needed/requested
Serves as a resource to department staff, students, volunteers and other departments, and contributes to the teamwork essential to ensuring quality patient care
Takes appropriate measures to ensure safety of staff and patients
Responsible on a daily basis for the operation of the Doctor’s Dining Room
Oversees food production within the FANS dept during Exec Chef’s absence
Strives for creativity and the WOW effect when planning the menu/events/catering
Maintains Dr Dining Room in good operating condition – everything is in good working order. Reports any equipment problems by submit work orders
Listens to customer/doctor’s complaints, taking quick action in finding acceptable solutions
Constantly changing the menu to meet customer/doctor preferences. Brings new ideas to the Exec Chef frequently
Maintains a “home-like” atmosphere within the doctor’s dining room – ensuring cleanliness, orderliness, and attractive environment in a quiet setting
Keeps the dining room stocked with foods/beverages
Assists in the training and of production staff as delegated by Exec. Chef
Adheres to all the Standard Operating Procedures (S.O.P.) within the dept
Produces and maintains the highest food quality and controls
Assists the Exec Chef in ensuring that production staff is following dept. policy and procedures
Takes ownership of work responsibilities and trains others to do the same
Minimum of 1 year professional culinary experience
Institutional setting preferred with experience in the preparation of catering events
Minimum of 1 year experience in a food service management position
Good interpersonal/verbal and written communication skills
Able to read/write English and perform simple arithmetic
Certified in Serve Safe or equivalent
Able to work independently and prioritize responsibilities
Good reasoning and organizational skills

181

Sous Chef-dai Pai Dong Resume Examples & Samples

Responsible for the quality of all Food prepared in Dai Pai Dong. Checks constantly all dishes for its taste, temperature and visual appearance. Make sure that all dishes are uniformed and the established portion sizes are adhered to
Experience: Ten years of experience in the kitchen field preferably in Mainland or Hong Kong Chinese 5 Star Hotels or high end Restaurants
General Skills: Must have full knowledge of sanitation requirements in food handling, Must be expert in all aspects concerning high end, upmarket and tasteful Cantonese Cuisine with high level of creativity and quality standards. Must possess strong leadership quality, Training techniques, Proper communication and Organizational skills

182

Sous Chef Resume Examples & Samples

Assist with the setup of the kitchen operations for restaurant opening
Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their respective job duties
Ensure smooth kitchen operations and food quality for guest's positive dining experience

183

Italian Sous Chef Resume Examples & Samples

Ability to be a clear thinker, remain calm and resolve problems using good judgment
Ability to plan and produce centerpiece displays and banquet trays
Maintains that standard operating procedures are followed in all areas
Proper uniforms to include shoes
Purchasing procedures
Recipe cards developed, followed and used for restaurant in conjunction with use records
Updating of use records
Follow up on steak and roast meat charts to tie in with restaurant menu counts
Follow up on taste panes, restaurants, banquets and staff feeding
Food production standards – recipe cards, use records (station guides )
Production charts and their use
Taste panel procedures
Menu counts
Payroll control and procedures
Co-ordinate with the supervisor to ensure the expediting of orders promptly, menu counts for reconciliation of required forms, and menu classes, taste panels and training
Co-ordinate with Marketing on teaches and taste classes and special promotions
Develop staff feeding rotation calendar and plan for staff special events

184

Sous Chef-palm Avenue Restaurant Resume Examples & Samples

Visibility and a hands on man on the job
Menu development and implementation
Flexibility

185

Sous Chef Buffet Resume Examples & Samples

Oversees product consistency and make necessary modifications according to business needs
Assists Room Chef in preparation of menu
Takes inventory, coordinates with the Chef on order and preparation of food items
Breakdown – Constantly coordinates with Chef of breakdown and transfer of banquet function food items, delegates breakdown to staff

186

Sous Chef Resume Examples & Samples

Help in the preparation and design of all food and drinks menus
Fill in for the Executive Chef in planning and directing food preparation when necessary
Manage and train kitchen staff, establish working schedule and assess staff performance
Maintain a positive and professional approach with fellow colleagues and guests
Adhere to regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures
Develop and implement creative menu items
Monitor food production, ordering, costs and quality and consistency on a daily basis ensuring financial performance and control
Organize and facilitate departmental meetings
Health and safety and food hygiene certificates
International culinary experience is key
Accuracy and speed in handling emergency situations and providing solutions

187

Sous Chef Resume Examples & Samples

Supporting senior leadership by developing and assuming basic management responsibilities
Leading and coaching the team towards achieving exceptional guest service and employee satisfaction results
Supervising the preparation and cooking of all food items and ensuring consistency in all dishes
Decorating dishes and ensuring the presentation will be beautiful and exciting
Developing and implementing creative menu items that adhere to Hyatt brand standards
Monitoring food production, ordering, cost, and quality and consistency on a daily basis

188

Exec Sous Chef-marcus Samuelsson Resume Examples & Samples

Assist in overseeing the culinary operations in Marcus Samuelsson consistent with the strategies and vision of the property
Delegates work assignments
Kitchen Steward
At least three (3) year of experience in related culinary field
Effectively communicate in English, in both written and oral forms
Expertise in budgeting, forecasting and capital expenditures
Organizational skills to function effectively with attention to detail while meeting established deadlines
Working knowledge of PC software (MS Word, Excel, Access, Outlook, etc.)

189

Sushi Sous Chef-the Market Resume Examples & Samples

Assist in overseeing the culinary operations in The Market consistent with the strategies and vision of the property
Assist in overseeing the budget of the culinary aspect of The Market and P&L. Analyze and addresses areas concern and defines needs for improvement
Strong knowledge of food safety, food handling and time and temperature
Interpersonal skills to effectively communicate with all business contacts

190

Sous Chef Resume Examples & Samples

Responsible for proactively assisting in managing kitchen operations and staff for all food preparation areas including Banquets, Room Service, Restaurants, Bar/Lounges and ambassador dining room to ensure a consistent, high quality food product
The Sous Chef is a member of the kitchen Management team and uses leadership skills to manage other supervisors and members of the team
Sustained and proven leadership experience in a similar quality, five-star, lifestyle, high volume environment
Demonstrable skills

191

Cindy s Sous Chef / Receiver Resume Examples & Samples

Demonstrates a disciplined approach to ordering, receiving and production of food product to eure consistency and the highest of quality standards
Is detailed and able to multi-task effectively in order to accomplish various tasks throughout the day while keeping the guest experience in mind at all times
Is a team player that looks out for others first

192

Lec Sous Chef Resume Examples & Samples

Check stocks of foodstuffs to ensure a consistent inventory
Expedite a la carte to oversee proper portioning, quality, and presentation
Assist in training new hires
Perform duties in a safe manner; report any potential safety hazards to management staff
Associate’s degree (A.A.) or equivalent from two-year college or technical school and four or more years related experience and/or training of high food volume venues; or equivalent combination of education and experience
Cast Member is regularly required to stand; use hands to finger, handle, or feel objects, tools, or controls; and reach with hands and arms. The Cast Member is occasionally required to walk; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear
The Cast Member must be able to lift and/or move up to 100 lbs

193

Sous Chef Resume Examples & Samples

Monitor all preparation and production procedures to ensure proper holding/heating temperatures, rotation, flavor, texture and presentation of all food products
Monitor break schedules, waste log sheets, food time and temperature log books and MSDS books
Conduct sanitation inspections to ensure that the staff is complying with all safe-handling procedures
Expedite food orders, prepare and produce food items as required
Hold pre-shift meetings to keep Cast members well informed about work related information
Establish production levels for each shift based on computer generated guest levels
Schedule departmental staff for adequate coverage, by following proper Union collective bargaining agreements and company guidelines
Assist in the research and development of menu items
Maintain the inventory of food products, organize coolers and storerooms, and requisition non-food supplies as needed
Communicate with guests, colleagues, and management in a polite, professional manner and always practice Red Carpet service training. Work as part of a team and direct Cast members as a team
Consistently follow through with the appropriate actions when asked to complete projects or tasks
Ensure that Cast members follow recipes to exact standards; follow recipes formulas, standards, cooking time, directions and quantities
Attend scheduled meetings/classes/training as directed
Lead by example and mentor fellow cooks at all times
You must also comply with all company and department rules and policies

194

Sous Chef Resume Examples & Samples

Oversee the preparation of all food items to ensure quality and consistency
Check daily payrolls to reduce overtime and maintain budget
Responsible for all operations in the absence of the Executive Chef
Ensure company rules, regulations, and uniform codes are being followed
Assist in planning menus, specials, and recipes
Delegate specific duties to all kitchen personnel

195

Sous Chef Resume Examples & Samples

Administering all aspects of food preparation ensuring kitchen is clean, well-stocked and problem-free
Recommending changes on all standard menus and consistently strives through menu planning to improve food costs, volume, quality, attractiveness and efficient preparation of all food related items
Performing the functions of any culinary task assigned within kitchen such as broiler, sauté, Asian and prep when needed
Meeting or exceeding all State and Company sanitation requirements (ServSafe)
Supporting safety and accident prevention programs (knife handling, proper lifting)
Monitoring/implementing garbage separation and disposal as per standards
Coordinating work flow during shift to meet business demands and ensure customer satisfaction
Associate degree from accredited college/university of related culinary management program
Four years progressively more challenging experience in a large volume, high quality food establishment
Knowledge of Food & Labor costs
Must possess excellent customer service and employee relations skills
Effective labor management to minimize overtime and ensure appropriate staff assignment to guest traffic flow

196

Sous Chef Resume Examples & Samples

training/mentoring for the cooks, line servers, and utility staff
supervising and supporting production functions of kitchen employees
motivating employees to continually improve performance
follow and direct HACCP - Food Safety - Physical Safety Programs, and manage cost controls
Bring innovation and creativity to culinary offerings in catering area's

197

Sous Chef-glacier Bay Lodge Resume Examples & Samples

Directs Line Service Workers in daily routine seeing that procedures and directions of management are carried out
Trains employees on all aspects of kitchen operations and food safety/sanitation standards
Maintains accurate payroll records
Ability to control cost - food & labor
Experience in demonstration cooking

198

Penland Hall Dinning Sous Chef-baylor Univ Resume Examples & Samples

Comply with Standards of Service and assists in assuring the same from all kitchen employees
Assists in manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation
Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed
Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items
Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards
In conjunction with the Executive Chef & Executive Sous Chef, establish goals for the kitchen anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities
Establish and require strict adherence to health department and food handling guidelines, as well as monitor and update EO changes to department
In conjunction with the Executive Chef, develop menus & create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus
The Sous Chef must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems
Maintain effective working relationship with food and beverage management
Mange daily food orders based upon scheduled p.m. banquet events and projected levels of business
Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection
Lead weekly BOH production meetings, ensuring employees meet expected standards
Organize culinary catering schedule, maintain Kronos data input and adjustments
Additional assignments assigned as required
Excellent Customer Service Skills
Commitment to quality service, and food and beverage knowledge
5 year banquet/food service experience required
Culinary education preferred, will except long-term experience in the food service industry, in conjunction with previous management/supervisory roles
Culinary experience within fine dining is required

199

Sous Chef-aramark Resume Examples & Samples

3+ years experience with high volume production cooking
Completion of recognized culinary program
Owns own culinary tools
Advanced FST training an asset
Basic FST required
Strong communication and team building skills
Experience with scheduling and hiring
Inventory management and ordering skills
Proven ability to multi task
Flexible hours including nights and weekends
Understands conversions in order to prepare menus and recipes correctly

200

Sous Chef Buffet Resume Examples & Samples

Staff, schedule, evaluate, train, develop and monitor culinary team. Recommend wage increases, promotions, demotions, discipline and other employment actions for team members
Monitor food purchasing, staffing, food preparation and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget
Monitor and evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards
Monitor and advise on storage of food items to ensure quality of food and compliance with health requirements
Coordinate with front-of-the-house staff to ensure effective expedition of food orders and service. Monitor work areas to ensure cleanliness standards are achieved and customer requests are addressed and resolved
Oversee and ensure all stations are properly stocked and set up
Initiate periodic kitchen walkthroughs to ensure quality of food meets corporate specifications and cleanliness standards

201

Sous Chef Resume Examples & Samples

Assist the Executive Chef in the direction and oversight of all culinary
Help create and implement menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and General Manager/Operations Manager, as needed
Coordinate, monitor and help execute all lodge functions as directed by the Executive Chef and Operations Manager
Assist in monitoring food production, ordering, quality and consistency on a daily basis
Ensure compliance with federal, state, local and company health, safety, sanitation standards are attained
Assist in monitoring and developing team member performance to include,but not limited to, providing supervision, assisting with evaluations, training scheduling

202

Sous Chef Resume Examples & Samples

Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met. (20%)
Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. (15%)
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. (15%)
Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. (10%)
Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. (10%)
Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. (10%)

203

Sous Chef Resume Examples & Samples

Actively supervising kitchen staff during the preparation, cooking and service of food items
Supervising and training all kitchen staff in the proper preparation of menu and prep items according to established recipes, prep sheet guidelines and processes
Actively involved in the set-up of A la Carte presentations as well as ensuring that proper cooking techniques, plating, presentation and garnishment of all menu items are followed, from Kitchen to table methodology
Ensuring that all food quality standards are met in buffet presentations
Enforcing policies to control food cost, food waste and food quality standards and standards of Eco-sure and Quality Assurance programs
Inspecting kitchen equipment ensuring that it is clean and in proper working condition, writing work tickets for repair as necessary
Ensuring all Corporate Guidelines of menus, standards, etc. are in place and being maintained
Placing all food orders in Birch Street system and maintain accurate par levels
Ensuring proper receiving, storage and rotation of food products so as to comply with Health Department and Eco-sure regulations
Conducting daily briefing with Sous chef and line cooks
Assisting in menu planning activities as required by the Executive Chef and Chef De Cuisine

204

Sous Chef Resume Examples & Samples

Assist Executive Chef to supervise the construction, design and setting up phases of Kitchens and provide input on service area
Act as an advisor to the first time implementation of plans as required
Assist Executive Chef to arrange for showcasing and tasting of menus for all outlets
Assist Executive Chef to control and analyzes, on an on-going basis, the level of the following
Assist Executive Chef to determine minimum and maximum stocks of all food, material and equipment
Assist Executive Chef to set standards of all food and equipment purchases in accordance with IHG guidelines
Vast knowledge of international culinary practices, menus and offerings
Thorough knowledge of MS Word, MS Excel and MS Outlook

205

Banquet Sous Chef Resume Examples & Samples

Be able to consistently produce products that are of the highest quality
Banquet Sous Chef is responsible in overseeing Daily Production Sheets and reviewing the Banquet Event Orders on a Daily Basis
Sous Chefs actively participate in training of culinary skills to junior colleagues
Develops and Adheres to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
To promote teamwork between kitchen Team and colleagues of all other departments
Banquet Sous Chef ensures overproduction and food waste is kept to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expenses
Maintain proper rotation of product in all chillers to minimize waste/spoilage, using FIFO Rules
Ensure storeroom requisitions are accurate and delivered in a timely manner
Have full knowledge of all banquet menu items
Banquet Sous Chef is responsible for ensuring every employee is working effectively and efficiently as well as improving employee morale and employee relations
Perform Other duties as assigned by Kitchen Managers
5 Years of Banquet Experience in similar size property is an asset
Ability to make informed decisions with the Hotel and Departments, best interests in mind
Experience as a kitchen supervisor is essential

206

Sous Chef Resume Examples & Samples

Leading and supervising the quality and quantity of the Pastry Department, as well as coordinate the production as it relates to banquet and restaurant functions
Conducting daily shift briefings to Colleagues in absence of Executive Pastry Chef
Assisting in the development of new dessert, pastry and bread products
Adhering to payroll costs and productivity within budgeted guidelines
Providing training for Pastry Colleagues
Following all safety and sanitation policies when handling food and beverage
Diploma or Certificate from a recognized culinary discipline required
6 years experience working in all areas of a hotel kitchen; 2 of which performing in a leadership role in pastry production required
Working knowledge of sugar work/chocolate skills an asset
Excellent creative, interpersonal and communication skills (verbal and written; fluent in English)
Strong supervisory, financial management, and problem solving skills; able to provide effective training
Ability to work efficiently and cohesively as part of a team, under pressure in a fast paced multi cultural diverse environment within deadlines

207

Sous Chef-supervisor Resume Examples & Samples

Responsible for making sure the staff uses correct portions when preparing and serving item
Adhere to security policies and procedures. Ensure storage areas are locked at all times. Ensure that all kitchen tools and equipment are returned to their designated secure area. Ensure all keys are returned and secured
Recommend disciplinary action and review documents with Food Service Director/General Manager for approval. - Complete all required training
Knowledge of QA Audit
Time management, organization, and multi-tasking skill

208

Sous Chef-holiday Inn Salmiyah Kuwait Resume Examples & Samples

Prepare, cook, serve and store dishes as required to menu
Provide direction to the Kitchen, including Chef de Parties, Commis, Cooks, Kitchen Attendants and Stewards
Prepare in advance food, beverage, material and equipment needed for the service
Clean and re-set working area
International cuisine training or extensive cooking and production experience
Knowledge of training techniques
Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration,
Actively supervises, motivates and disciplines employees
Assists with hiring and training of all new employees
Organization and leadership skills
Demonstrates strong leadership skills and is a team player
Works well under pressure
A minimum of two years working in management
Beverage responsibilities for a minimum of one year

209

Sous Chef, Gardemanger Resume Examples & Samples

Assist the Sous Chef in scheduling of working hours of all his kitchen employees, taking into consideration the volume of expected business but being careful at all times to conserve labour cost
Assign in detail, specific duties to all employees under his supervision and instructs them in their work
Work very closely with the Floor Steward, whose duty is to keep kitchen areas clean and orderly. Ensure meticulous cleanliness and orderliness
Ensure personal cleanliness and proper deportment of all employees under his supervision
Work very closely with the Sous Chef in determining quality and quantity of food materials used with a view of eliminating waste and spoilage, especially meats, fish, products, etc
Discuss with the Sous Chef and recommends menu price adjustments when he feels they are warranted and determines prices of unlisted food items with guidance of the Sous Chef
Ensure all dishes are uniform and that established portion sizes are adhered to as per the specifications set out by the Executive Sous Chef
Ensure that spoiled or damaged serving utensils are not into use
Watch particularly for cracked or chipped china, glasswares and trains his staff to follow this rule
Bring 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
Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
Constantly on the alert for new products which may improve quality of food or lower food cost or both. Make suggestions to the 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
Check maintenance of all equipment located in the area he supervises
Make every attempt to prevent the damage of loss of any property and immediately alerts the Sous Chef so action can be taken
Adherence to budgeted headcounts for his 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, ISO 14001 and OHSAS 18001 standards are complied in his department
Minimum 6 years of culinary experience

210

Senior Sous Chef-citron Resume Examples & Samples

High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
Recognizes superior quality products, presentations and flavor
Ensures compliance with food handling and sanitation standards
Follows proper handling and right temperature of all food products
Ensures employees maintain required food handling and sanitation certifications
Assists Executive Chef with all kitchen operations
Maintains purchasing, receiving and food storage standards
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
Checks the quality of raw and cooked food products to ensure that standards are met
Assists in determining how food should be presented and creates decorative food displays
Provides services that are above and beyond for customer satisfaction and retention
Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis
Improves service by communicating and assists individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
Observes service behaviors of employees and provides feedback to individuals
Strives to improve service performance
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
Empowers employees to provide excellent customer service
Sets a positive example for guest relations
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
Analyzes information and evaluates results to choose the best solution and solve problems
Attends and participates in all pertinent meetings

211

Sous Chef Resume Examples & Samples

Plans, tests and costs new menus and menu items for daily breakfast, lunch and dinner meal services, as well as special events
Orders, distributes and stocks using cost control all food supplies. Inspects the quality and quantity of these items when delivered
Maintains food and nutritional standards set by the company
Functions as a supervisor over cooks and other food service personnel engaged in the preparation, cooking and serving of food items. May also participate as a team member in food preparation
Assists in training and instruction employees on food preparation, cooking and serving of food items to insure that all items are presented properly
Assigns and monitors all work activities of food service personnel
Coordinates work flow and schedules to ensure that deadlines are met, and that policies and procedures are followed
Participates in interviewing and selection of food service personnel, as well as the performance and evaluation of assigned employees
Recommends personnel actions including hiring, termination, promotion, discipline, as well as layoff and recall
Ability to read and understand recipes and menus, work in a team environment, work flexible shifts, handle multiple tasks at one time and communicate effectively verbally and/or in writing
Ability to lead or supervise other employees, perform detail work involving math calculations, problem solve, handle emergency situations
Must enjoy working with the elderly and able to accept constructive criticism. Ability to interact with residents who are highly susceptible to common illness without posing additional health risks and must maintain good personal hygiene and wear a uniform
Culinary Arts degree from recognized school with two years related experience as a Sous Chef or Lead Cook in a comparable size food service operation is desired
Ability to hire, train and manage food service personnel, and provide effective work direction

212

Opus Lounge Kitchen Sous Chef Resume Examples & Samples

Recognition of personal accountability for their own actions and the outcomes of those actions
Assist in the kitchen, contributing to the overall success of the outlet, in accordance with corporate F&B guidelines, Hotel F&B standards and financial goals
Minimum one years previous experience in culinary/food & beverage line, supervisory or assistant manager positions

213

Sous Chef-the Village Resume Examples & Samples

Reports directly to the Executive Chef of The Village at Breckenridge
Oversees all culinary and BOH personnel in the Peak-9 kitchen on daily basis
Responsible for the banquet operations of The Village at Breckenridge and The Village Hotel as they pertain to the culinary team
Culinary degree, certificate or equivalent experience
Minimum of three years previous culinary experience at a high volume banquet operation
Current certification in the state Professional Food Handler Program
Minimum of three years supervising multiple managers and functions
Ability to read and respond to complex correspondence - English proficiency
Find out more about Vail Resorts Recruitment and “like” our page on Facebook
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Find out more about our Company Policies

214

Sous Chef Buffet Resume Examples & Samples

Help control all food specifications: taste, appearance, presentation, portion control and quality
Minimum one year in a culinary operation
Must be able to obtain and maintain a Missouri Gaming license
Demonstrates strong coaching and leadershipskills

215

Sous Chef Deli Resume Examples & Samples

Administer corrective counseling actions regarding all kitchen team members job performance
Must be able to work every station in every kitchen and be able to train new team members on different stations as needed
Do tasting to ensure quality products of new and old items, making sure all specifications are met
Execute and share all Food and Beverage Dept. Policies and Procedures
Must have basic computer skills for ordering, memos, etc
Must be able to perform scheduling functions meeting the needs of the restaurant while achieving labor objectives
Maintain a budgeted food cost
Demonstrates strong working knowledge of culinaryoperations
Demonstrates the ability to take initiative and work with little follow-up
No Schooling is required but Culinary Education is encouraged
Two years minimum experience in food preparation and food knowledge

216

Sous Chef Resume Examples & Samples

Oversees daily kitchen operation for Q at the Empress and sets direction of culinary department in conjunction with the Executive Restaurant Chef
Main focus on F&B Outlet operations and PR including Q, In Room Dining and Fairmont Gold
Assist the Executive Restaurant Chef in preparation of financial forecasts and budgets; instrumental in taking steps to assist the division in exceeding Food and Beverage financial targets
Leading initiatives to guarantee Guest Satisfaction Scores are overachieved
In conjunction with other leaders, the Restaurant Sous Chef will ensure the kitchen is maintained in optimum condition
Participate in training for Front Of House team
Active role engaging in Social Media and PR activities
Represent Q at the Empress at events
Instrumental in running a department that meets Health & Safety committee objectives as well as compliance with EcoSure
Highly involved in building relationships with local vendors
Lead the kitchen in the absence of the Executive Restaurant Chef
Will be the key player in menu development and implementation of outlet menus with consideration to outlet concept, food trends, TrustYou results & food cost
Actively involved in kitchen and department head meetings
This position is ideally suited to the individual who sees this position leading to an Executive Chef/Executive Sous Chef role in the future
Sous Chef of comparable experience for a minimum of 5 years
Experience managing in a unionized environment is considered an asset
Proven ability to work in a fast-paced, customer service driven environment
Previous experience scheduling a brigade of 12+
Versed on calculation of food cost; Experience with conducting food inventories and understanding of inventory turn-over
Understanding of safe work practices and initiatives to reduce or eliminate accidents
Must be current with culinary trends, concepts, practices and procedures

217

Sous Chef Resume Examples & Samples

10am to 8pm
7am to 3pm
Full Responsibility for the smooth operation of the kitchen
To ensure that Company and Statutory regulations pertaining to the safe and hygienic operation of the kitchen and ancillary areas are adhered to by all members of staff, and visitors in the absence of management should read at all times

218

Sous Chef Resume Examples & Samples

Training and development of the team
Stock control and ordering
Taking PRIDE in maintaining highest standards of cleanliness
Childcare vouchers
Option to opt in to some of our share schemes (e.g. Free Shares Plan)
Optional funded dental cover
Chance to earn extra money with our Referral Scheme

219

Pastry Sous Chef Resume Examples & Samples

Provide a “Hands On” approach to training, planning, assigning and delegating work
Encourage elevated performance, leads by example, and disciplines employees for the purpose of improving the Pastry Department standards of excellence
Responsible together with the Pastry Chef for overseeing the pastry production of restaurant, bar, banqueting and room service achieving and maintaining the brand standards and exceeding Guest’s expectations
Communication skills: He / She is able to communicate clearly and effectively with staff, colleagues, superiors and suppliers. He / She is open to listening to and understanding the other person's point of view, giving and obtaining constructive feedback
Collaboration: He / She is able to create a good climate within the team and to foster motivation and positivity. Share successes and credit with the team. He/she is a team player and acts as a role model
Drive results: He / She is able to pursue personal, team and company goals focusing on Belmond's standards, policies and professional ethic
Adaptability: He / She is able to effectively adjust to major changes in work tasks or work environment and willing to lead his/her team to welcome and promote change. Ability to work well under pressure in a fast paced environment
Creativity: He / She is able to look beyond and to formulate new proposals. He/she has a global perspective and embraces diversity. His/her passion and curiosity drive to self and team development
Strong professional ethic: He / She maintains his/her promises and cares about how things are done
Previous experience in a Michelin star Restaurant
Broad knowledge of pastry techniques and products with suitable experience of working with the finest ingredients
Excellent knowledge of Italian

220

Sous Chef Resume Examples & Samples

Collaborate with the Executive Chef for the food production of restaurant, bar, banqueting, room service and staff restaurant achieving and maintaining the brand standards and exceeding Guests’ expectations
Select, train, coach and develop the kitchen brigade
Work together with the Executive Chef to select fresh food products and create menus and dishes balancing both creativity and local tradition. Guarantee continuous monitoring of quality with attention to details
Communication skills: able to communicate clearly and effectively with staff, colleagues, superiors and suppliers. Open to listening to and understanding the other person's point of view, giving and obtaining constructive feedback. Assertiveness is the key
Team leader and builder: able to create a good climate within the team and to foster motivation and positivity. He/she is a team player and acts as a role model
Results focused: able to give smart objectives to the brigade and to pursue personal, team and company goals focusing on Belmond’s standards, policies and professional ethic
Flexibility: able to effectively adjust to major changes in work tasks or work environment and willing to lead his/her team to welcome and promote change
Creativity: able to look beyond and to formulate new ideas. He/she has a global perspective and embraces diversity. His/her passion and curiosity drive to self and team development
Strong professional ethic: He/she maintains his/her promises and cares how things are done
Broad knowledge of regional cuisine and products with suitable experience of working with fresh ingredients
Previous experience as team leader in a kitchen brigade of at least 15 people, in prestigious working environments
Excellent knowledge of Italian and good command of English
PC literate

221

Sous Chef Resume Examples & Samples

Work alongside the Head Chef to prepare meals for up to 90 people (Hog Island staff, volunteers, and participants), for all scheduled Audubon Camp sessions and special events
Assist with set up and close down of kitchen operations at beginning and end of the camp sessions
Provide complete oversight and independent preparation of one meal/day to be determined by Head Chef; assist with a second meal
Assist in overseeing dining room activities and take full responsibility of the kitchen in the absence of the Head Chef
Create and use environmental friendly methods (composting, reusable napkins, etc.) that reflect Audubon’s image as an environmental organization; and
Assist the Head Chef with the management of volunteers who provide assistance in both the kitchen and dining room areas; (including meal prep assistance and after-meal clean-up)
A minimum of 2 years professional food preparation and hospitality experience, including preparation of quick breads and baking
Experience with operation of Hobart dish sanitizer, range, baking equipment and kitchen appliances
Experience handling row boats and outboard motor boats is desirable
Capable of standing for various periods of time, as well as the ability to carry up to 50 pounds; and
A positive outlook and the desire to be part of a tight-knit team of passionate people

222

Sous Chef Resume Examples & Samples

Adopting best working practices to avoid wastage of time and product
Adopting an effective style that is communicative and responsive to guest and colleague feedback
Maintaining all areas of the kitchen, stores and any other food related areas in compliance with policy and practices
Experience in a similar kitchen role within a small luxury hotel or country house setting
A strong command of the English language with the ability to communicate to a professional standard
Experience of working to high service standards
An ability to work within a small team in a confined environment on board a moving train

223

Sous Chef-associate Restaurant Resume Examples & Samples

Minimum 2 years experience as Sous Chef in Associate Restaurant of good standards; preferably with experience in international brands
Comprehensive knowledge of kitchen hygiene practices, cost control, occupational health and safety standards will be essential
Basic Computer Skills in MS Office is preferred

224

Sous Chef Resume Examples & Samples

Second language preferred
Eight to ten years experience in cooking and supervision
High school graduate
Good leadership, training, motivation and communication skills
The ability to verify that all scheduled staff is present and signed-in
The ability to requisition all food items needed daily from the food storeroom in concert with all cooks
The ability to supervise all employees during the set-up, service and breakdown for each meal period
The ability to verify the taste and presentation of food produced prior to meal periods
The ability to follow all control and key procedures
The ability to expedite orders on the line
The ability to inspect and supervise the sanitation and maintenance of equipment
The ability to ensure that proper work orders are made to repair kitchen equipment
The ability to control labor and food costs
The ability to ensuring training is occurring on an ongoing basis with all employees
The ability to maintain discipline and motivation for employees
The ability to perform daily storeroom inspections of all walk-in refrigerators to ensure proper food rotation
The ability to assist the storeroom Receiving Clerk in reviewing the quality of goods received
The ability to review the refrigeration areas of the kitchen and store rooms to ensure the proper usage of merchandise
The ability to assume responsibility for the quality of food prepared in the employee cafeteria and the supervision of cafeteria staff
The ability to assist the banquet kitchen and other areas as needed
The ability to inform and keep the Executive Chef up-to-date on problems and irregularities and recommends courses of action
The ability to monitor and control the labor utilized to produce a quality product while adhering to labor standards
The ability to assist in the development of a safe and clean working environment
The ability to ensure kitchen employees are storing foods properly
The ability to assume full responsibility in the absence of the Executive Chef and/or Executive Sous Chef
The ability to participate in the scheduling and performance evaluation of kitchen employees

225

Sous Chef-friscos Grille Resume Examples & Samples

Assists Executive Chef when Executive Chef is present, and acts on behalf of Executive Chef when Executive Chef is absent in matters of organizing, training and employee management
Adheres to standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served
Provides immediate supervision of all back of house employees
Manages to see that all food is prepared to recipe standards and is served at the proper temperature and appearance
Periodically visits dining room during lunch/dinner to ensure that guests expectations are being met. Must welcome guests with genuine hospitality and a commitment to the local community

226

Sous Chef-sullivans Steakhouse Resume Examples & Samples

Schedules and coordinates the work of Kitchen Staff to ensure that food preparation is economical and technically correct and within budgeted labor cost goals
In coordination with Executive Chef, ensures that all cleaning and food handling procedures are correct, resulting in a clean, safe and sanitary environment
Evaluates products to assure that quality, price and related goods are consistently met

227

Sous Chef-friscos Double Eagle Resume Examples & Samples

Maintains accurate training records
Regularly creates unique dishes and menu items for daily features and specialty events; and as called upon in consultation with guests to meet dietary restrictions and palate preferences
Oversees staff performance and productivity
Participates in employee hiring and discipline
Orders effectively to ensure that the proper amount of quality product is on hand
Assists Executive Chef to ensure high standards of sanitation, cleanliness and safety are maintained through all kitchen areas at all times
Assist Executive Chef to prepare necessary data for applicable parts of the budget ; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met

228

Sous Chef, Various Shifts Resume Examples & Samples

Must be available to work 8 - 10 hour shifts
Must be willing to travel
Must be able to work various shifts (day, swing, and overnight)
Must be Serve-Safe certified

229

Sous Chef-fleur De Lys Resume Examples & Samples

At least 5 years of experience in a high volume restaurant, preferably in a hotel/casino environment
Working knowledge of kitchen equipment required
Working knowledge of food and beverage preparation and presentation

230

Sous Chef Resume Examples & Samples

Select, train, supervise, develop, discipline and counsel associates in the kitchen
Ability to communicate and develop an effective working relationship with fellow employees and supervisors
Must be self motivated and results oriented

231

Sous Chef, Asian Market Café Resume Examples & Samples

Work closely with Chef De Cuisine in determining quality and quantity of food materials used with a view of eliminating waste and spoilage
Responsible for the quality of food items prepared in the kitchen
Ensure all dishes are uniform and that established portion sizes are adhered to as per the specifications set out by the Director of Culinary
Check maintenance of all equipment located in the area he/she supervises
Ensure meticulous cleanliness and orderliness
Ensure personal cleanliness and proper deportment of all colleagues
Min 4 to 6 years of culinary experience
Diploma in Culinary
Good computer knowledge

232

Sous Chef-beano s Cabin Resume Examples & Samples

Culinary Arts Degree - preferred
At least 3 years of restaurant experience in a fine dining establishment - required
3 years management experience - required
Serve Safe certified - required
Able to lift 50lbs or more - required
Positive work ethic, team oriented, committed to costumer service - required
Able to work all kitchen stations - required
Able to enforce kitchen and safety policies - required
American contemporary cooking experience - preferred
Resume - required

233

Sous Chef Resume Examples & Samples

Significant experience in a similar role
Previous experience as a Sous Chef within a high volume and quality environment is essential
Assist with creating fresh and original menus each week
Assisting in kitchen paperwork
Delivery of high quality fresh meals
Rapid meal delivery
Good wastage control
Food Hygiene Level 2 or higher
This role would suit a Sous Chef seeking an improved work/life balance
We are looking for team players with a track record of developing others
Fully flexible, predominantly Monday to Friday. Typical shift begins at 7am finishing at 3pm, although some earlier starts will be required each week. There will be occasional events which will require evening work

234

Sous Chef-catering Resume Examples & Samples

Oversee and support line cooks in synchronizing food procurement and other food preparation tasks, ensuring labor and cost control goals are not exceeded
Maintain a strong working knowledge of culinary trends and use them where appropriate
Responsible for directing the kitchen staff, monitoring their performance, and giving appropriate feedback in regards to timing and preparation of food items. Consults with management about employee relations issues and scheduling of the staff
Profit & Loss accountability and / or contract – managed service experience is desirable
Must obtain ServSafe Managers Certification within 3 months of hire

235

Sous Chef-turkish Kitchen Resume Examples & Samples

Promote a Fun/ Professional and Disciplined work environment
Support/Coach/Lead & motivate kitchen colleagues
Actively share ideas, opinions & suggestions in weekly meetings
Ensure proper weekly & annual vacation scheduling of all kitchen colleagues while maintaining Fairmont culinary quality standards
Ensure proper hygiene as per Ajman Municipality, Promote Health and Safety at all times
Complete monthly 1 on 1’s , probation & annual reviews as scheduled
Minimize wastage/ spoilage
Liaison daily with Outlet Managers to keep open lines of communication & guest feedback
Maintain & improve all food preparations & presentations
Strive to achieve and surpass JD Power targets
Conduct monthly EOS committee meetings to address colleague EOS issues
Ensure weekly orders are placed and accurate according to business volume
Actively recruits talent to broaden Fairmont Ajman culinary skill set
Strives to increase Kitchen JDP results for food quality, menu content, & timeliness of service
Be versed in all kitchen area of Fairmont Ajman
Performs any other reasonable duties as required by the department head
Previous leadership experience is a must
Ability to meet and interact with guests and develop positive relationship
Experience working in the Middle East is an asset

236

Sous Chef-suites & Catering Resume Examples & Samples

Responsible for the cleaning and sanitation process within the kitchen and surround back of the house areas
Plan and prepare various food items and meals for catering functions, following proper food handling and safety guidelines
Assist with the inventory, ordering and receiving of all Food & Beverage items
Complete daily, weekly, monthly and quarterly reports as required (inventory, food costs, etc.)
Maintain and enforce sanitation laws and safety standards with individuals entering kitchen area
Ensure the consistency in the preparation of all food items according to MSG recipes and standards
Minimum 5 years of prior management experience in a large volume culinary or catering operation with multiple outlets required
Experience with menu design, planning, culinary instruction, and presentation is desirable
Certified in (DOH) Department of Health regulatory standards is required
Candidates who have completed a minimum of 60 credit hours of college-level coursework (representing 2 years), or have shown similar self-development through certifications, trade school coursework, etc. are preferred. Educational requirements may differ from job to job based on the role
Excellent verbal & written communication, organizational and time management skills required
Bi-lingual in Spanish is desirable
Must be able to multi-task and prioritize in a deadline-oriented environment
PC skills including MS Word, Excel, Outlook and PowerPoint
Possess exceptional attention to detail and strong follow-up skills necessary
Experience in managing cross functional teams and building relationships
Successful track record of measuring improvements in customer satisfaction and loyalty
Demonstrates integrity, tact, diplomacy and a commitment to company values, and principles while ensuring the upmost consistency
Skilled at working collaboratively and in a team environment
Adept at maintaining a positive, open, approachable, and professional relationship with a diverse group
Problem solving, reasoning, motivational and organizational abilities are used often
Strong interpersonal/customer service skills
Able to work under pressure and meet deadlines, while managing multiple tasks
Must be able to work a flexible schedule inclusive of weekends, nights and holidays required

237

Sous Chef-steak Specialist Resume Examples & Samples

· Good in English communication
Very good planning and directing food preparation
Strong Coordination with Restaurant Manager & related Department in promotions and Marketing

238

Milwaukee Chophouse Sous Chef Resume Examples & Samples

Supervises all assigned staff including training, counseling, and discipline
Properly rotates food products in order to keep spoilage and waste to a minimum
Performs other duties as required, e.g., special orders/buffet presentations
Ability to read, write, and understand the English language in order to complete requisitions, read recipes, and communicate with other associates

239

Sous Chef-clift Resume Examples & Samples

Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place
Assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload
Remain on duty until the following shift takes over or until you are discharged by the Executive Chef
Make sure, in conjunction with your team that all section files and recipes are maintained and updated
Ensure all main cool rooms are tidy and clean at all times, especially after each service, so the Duty Chef can carry out daily ordering
Assist with employee relations and scheduling

240

Sous Chef Resume Examples & Samples

Perform one or more of the following food service duties and responsibilities
Coordinate and direct food preparation by others
Prepare and serve food as needed; including cooking, baking, preparing, cutting, etc
Mentor, teach and train others in food preparation with a focus on safety and sanitation standards and processes
Develop processes needed to deliver high quality food to customers
Monitor service standards and provide direction to other food service personnel
Assist in preparing foods and recipes that maximize seasonal and local products, introduce new items, develop Wellness options, and continually create a food service interest in the IDEXX community
Develop, revise and document all standardized recipes
May assist with on-line ordering, production record generation and designing menus using various computer programs and chef related software
Co-lead the implementation of a systemic HACCP program
Investigate and resolve food quality and service complaints; divert any service interruptions
Assist in monitoring budgets and tracking costs
Perform other café activities as needed; i.e. monitor and order food and supplies, clean and maintain equipment and machinery, open and/or close the café daily, cashier, fill vending machines, etc
Maintain a safe, clean, and sanitary working environment
Exhibit strong customer service skills, maintaining positive and professional working relations with customers, team members and members of other functional areas
May direct activities of one or more workers
Ability to prepare food and recipes creatively by maximizing seasonal and local products, introducing new items, developing Wellness options, and continually creating food service interest in the IDEXX community
Sensitive palate is needed to detect subtle nuances in flavors. Desire to explore bold new flavor combinations and new menu items as well as maintain proven standardized recipes
Desire for continual growth of knowledge in the culinary industry
Ability to lead and motivate a team through strong communication skills and good interpersonal leadership
Ability to interface with customers at all times
Ability to calculate figures in order to meet budgetary requirements
Ability to self-start with enthusiasm and commitment
Ability to multi task effectively
Ability to problem solve
Patience is needed to understand and accept the corporate environment
Organizations skills are needed to plan ahead, manage workspace, and divert any interruption of service
Basic or advanced computer skills needed to read emails, place orders, and design menus and standardized recipes

241

Sous Chef Resume Examples & Samples

Bachelor’s degree in Culinary Arts, Hotel or Restaurant Management or an equivalent combination of education and related experience
Culinary experience (typically 6mon-1yr) as a Sous Chef within a high-end culinary operation
Knowledge of, and ability to develop and use, strategies, practices and tools for effectively managing local or distributed inventories of finished goods
Understanding of effective communication concepts, tools and techniques; ability to effectively transmit, receive, and accurately interpret ideas, information, and needs through the application of appropriate communication behaviors
Demonstrated ability to model open, respectful, accepting, and supportive behaviors with team members
Knowledge of proper care and maintenance of food preparation areas
Ability to apply organization's performance management system, practices, and tools to developing and improving individual, team, and organizational performance, preferably with part-time staff
Proficiency in office support tools available including inventory management systems, event reservation systems, and/or Microsoft Office Suite
Knowledge of menu planning and design

242

Restaurant / Sous Chef Resume Examples & Samples

Provide all materials/information necessary for line staff to succeed i.e. Menu Specifications, Recipes, Production Schedules
Ensure the maintenance sanitation and cleanliness standards of the kitchen
Supervise a large set of employees
Demonstrate ability to manage time and multiple tasks

243

Sous Chef Resume Examples & Samples

Assist Executive Chef with planning and preparation of hotel outlet menus
Assist in conducting periodic food inventories
Assist the Executive Chef with departmental human resource functions
Initiate and oversee ordering of food and kitchen supplies
Supervise and coordinate the production of food according to menu specifications
Assist the Chefs and Cooks in preparation of specific cuisine
Inspect quality of food products used to prepare cuisine; inform Executive Chef when quality is not acceptable
Ensure all cuisine served to guests follows establish guidelines for quantity, quality, appearance, and palatability
Check physical cleanliness of operations; ensure that all staff practice “clean as you go” techniques
Maintain proper working order of all equipment; inspects ovens, burners, water faucets, and refrigerators; report deficiencies to Engineering Department
2 year of previous culinary experience
Experience in a high volume production kitchen

244

Sous Chef Resume Examples & Samples

Oversee and structure a proper receiving format for daily deliveries from vendors into the kitchen
Assist in the continual evolution menu items for all outlets based on current trends and product availability. Interact directly with clients for necessary special event planning, budgeting, and desired event execution
Interact professionally and personably with clients should the need arise
Adjust to difficult situations while maintaining leadership of crew

245

Sous Chef Resume Examples & Samples

Oversees and manages food preparation in main kitchen for Banquets, Restaurant and all other outlets
Adheres to established control procedures for cost and quality such as inventories, recipes, plate specifications
Maintains highest quality food production and sanitation procedures
Certificate from college, technical school or accredited facility; or similar related experience
Experience in Managing, hiring and supervising of Culinary Staff
Experience in Hotel, Resort and Banquet Production
Able to effectively communicate between Kitchen and other various Departments

246

Sous Chef-carvery Resume Examples & Samples

Responsible for delegation of the kitchen line and technical food production, implementing policies and procedures and food specifications
Adheres to the specification and standards set forth by Executive Chef and Assistant Executive Chef
Assists other culinary staff with banquets and projects
Staffs, trains and develops Leads, Cooks, Pantry and Kitchen Workers through orientations, ongoing feedback, establishment of performance expectations and conducting performance reviews
Has 3 years experience in high volume ala carte and quick service kitchens, including but not limited to pizza, short order breakfast, deli and burger shops
3 years experience managing a high volume physical labor environment preferred
Culinary degree, culinary vocational school diploma or work experience equivalent preferred
Knowledgeable in food and beverage cost control systems and methods

247

Sous Chef Centennial Buffet Resume Examples & Samples

Assist Chef de Cuisine in developing and implementing department management plans including budgets, labor schedules and systems of accountability
Assist Chef de Cuisine f in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines
Monitor food purchasing, staffing, food preparation and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget. Monitor and evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards
Open and close work area at scheduled times, ensuring full preparation for operation/function; ensure cleanliness and security of company assets
Assist in developing menu changes to ensure variety and food quality
Help write and cost recipes while developing a collection of recipes in a recipe book

248

Sous Chef Resume Examples & Samples

HSD/GED
Previous food industry experience – 3+ years
Previous leadership experience – preferred
Bilingual skills in English/Spanish – a plus
SERVSAFE certification – a plus
Creates future menus based on facility counts and previous experience and ensures that these are properly communicated to culinary staff. Leads and oversees the food and nutrition staff in providing excellent meal service while meeting patient and customer satisfaction goals
Ensures that all staff utilize required portion sizes based on selected menu recipes, kitchen practices, and department rules. Also ensures appropriate food presentation and promotes consistent communication between meal preparation staff and serving staff to maintain highest quality and customer satisfaction
Ensures all sanitation and nutritional practices are followed by staff and that regulatory agency, OSHA, and safety guidelines are met
Researches and implements ways to enhance quality of food preparation including modifications to ingredients, portion sizes, and preparation methods that will promote culinary diversity and uniqueness
Inventories food and supplies in assigned areas; determines ordering and food production quantities based upon established par levels and special needs. Monitors and controls operating expenses and other key indicators within assigned areas/shift to meet budget requirements
May supervise department staff

249

Flutie s Sous Chef Resume Examples & Samples

Provide for the safety of team members, including keeping areas clean and free of safety hazards, debris and litter and performing all job duties in a safe and responsible manner
Develop, maintain and manage training programs
Oversee and direct the preparation of food products including cutting, trimming, chopping, slicing, carving, mixing, cooking, sautéing, grilling, frying, broiling, baking, and steaming and application of other preparation techniques as required for preparation of food and beverage products with an emphasis on creation of pastry products for all venues
Ensure that freshness by directing and overseeing the rotation of items and storage at appropriate temperatures
Develop and suggest recipes and products in order to maintain a leading edge in the industry
Develop menus for catering and sales
Understand and adhere to regulatory, department and company policies and procedures
Supervise and manage attendance and time records of team members
Associate's degree (A. A.) or equivalent from two-year college or technical school; or a minimum of one year related experience and/or training; or equivalent combination of education and experience. Must have current certification for ServSafe or be capable of successfully passing the ServSafe class within 90 days of employment
Ability to prepare, read and comprehend documents. Ability to write reports and correspondence. Ability to speak and communicate effectively with individuals and before groups of people
Ability to accurately calculate figures and amounts and perform mathematical functions applicable to business needs including but not limited to counting money

250

Sous Chef-epic Buffet Resume Examples & Samples

Visibility to customer, soliciting/requesting feedback on food quality and responds to guest concerns appropriately and professionally to resolve any issues
Bachelor’s degree (B.A./B.S.) from an accredited four-year college or university is preferred
Knowledge of menu planning, soups, sauces, meat, poultry and seafood items is required
Teamwork – ability to work collaboratively with other departments and leaders to complete property/corporate initiatives and effective day to day operations
Maintain health department standards and regulations – inspection scores should be at or above standards. Cleanliness of restaurant

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Sous Chef Resume Examples & Samples

How to Make
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50 Best
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200+ Action
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Internship
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