Sous Chef Resume Sample

These are some examples of job descriptions we have handpicked from real Sous Chef resumes for your reference.

Sous Chef

  • Highly skilled in cooking, presentation, preparing and seasoning a wide range of foods, including appetizers, soups, salads, entrees, and desserts in keeping with prescribed menu recipes and techniques.
  • Comprehensive knowledge of setting deadlines to ensure the well-timed completion of executed dishes and all around work in the kitchen, set up stations, break down and cleaning.
  • Maintain, set up, breakdown and keeping the bar at its best for the benefit of our clientele.
  • Handling my own bar backing duties, creating custom cocktails, prepping garnishes, stocking fridge, filling ice box and cleaning dishware.

Sous Chef

  • Prepare daily production list and ensure that all workstations remained stocked before and during food production.
  • Ensure that food came out simultaneously, in high quality and in a timely fashion.
  • Performed additional responsibilities, although not detailed, as requested by the Chef at any time.
  • Follow proper closing procedures to ensure that the establishment is ready for the following business day.

Sous Chef

  • Cook and serve food in accordance with diet plans, recipes, and portions control procedures within facility guidelines.
  • Maintain smooth and timely operations in preparation and delivery of meals and kitchen sanitation daily.
  • Responsible for tracking and ordering necessary culinary items, including food, beverages, equipment, and supplies.
  • Engage with residents and colleagues discussing preferences, and offering Executive Chef new dish development ideas for special events.

Sous Chef

  • Oversee deliveries, check the quantity and quality of received products and ensure stock rotation.
  • Analyze recipes with the chef to assign prices to menu items, based on food, labor, and overhead costs.
  • Supervise and assign duties and work stations to five employees in accordance with work requirements.
  • Plan special events (buffet, banquet, party): estimating amounts and costs of supplies and staff requirements for food preparation, ordering food items from suppliers and coordinating activities of food production and food service staff.

Sous Chef

  • Supervised and assigned tasks to kitchen personnel including cooks and porters.
  • Organized and maintained inventory,storage, and distribution of supplies.
  • Arranged daily menus and portioned ingredients.
  • Monitoring and maintaining stock of food products for available menus perform tasks efficiently and effectively in areas.

Sous Chef

  • Assist in all prep work (baking bread, preparing beef, veggies, and various other items).
  • Responsible for maintaining order accuracy in a busy and fast paced environment.
  • Cooked with grills(standard and flat top), fryers, broilers, ovens, and stove top.
  • Responsible for ensuring the kitchen was opened and closed to necessary standards.

Sous Chef

  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Reduced food costs by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
  • Verified proper portion sizes and consistently attained high food quality standards.

Sous Chef

  • Ensure that all dishes meet the culinary standard; Presentation, Taste and Temperature.
  • Do daily sanitation rounds in the kitchen while making sure all sanitation area is properly done.
  • Round/Check all refrigeration for proper temperature and all items are properly dated and labeled.
  • Prepare daily productions sheets for hot and cold items while converting recipes to daily census.

Sous Chef

  • Currently working with a team of 2 other chefs to maintain a kitchen atmosphere that is of high quality, while also being profitable, fun, and challenging.
  • We serve a plethora of upscale small shared plates, while also executing an extensive rotating features menu.
  • We also provide off site catering, and full buyout events.
  • As a sous chef I am directly responsible for the execution and coordination of the food aspects of these events.

Sous Chef

  • I started as a line cook here and have worked my way into the sous chef position.
  • This place has allowed me to grow tremendously from a creative culinary stand point.
  • Im primarily charged with running the restaurant and help with menu and recipe development.
  • We do have banquets that I help with as well.

Sous Chef

  • Managed the successful daily kitchen operations of a popular American Brasserie.
  • Supervised, coached and motivated a dynamic staff of +15 in a Chef driven, high volume, locally sustained, scratch kitchen.
  • Oversaw all aspects of preparation and production according to standardized recipes.
  • Facilitated the organization and cleanliness of the BOH to meet and exceed all health code regulations.

Sous Chef

  • Ensure smooth operations of the kitchen in the absence of the head chef.
  • Ensure a safe and hygienic kitchen environment by following standard operation procedures.
  • Oversee the work of kitchen staff such as preparation and marinating activities.
  • Assist head chef in menu planning and recipe creation activities.

Leave a Comment

Your email address will not be published. Required fields are marked *

Read previous post:
Senior Software Engineer Resume Sample

These are some examples of job descriptions we have handpicked from real Senior Software Engineer resumes for your reference. Senior...

Close