Sous Chef Resume Sample

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.