City, Location 360.555.1234
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Sous Chef
Exceptionally innovativeculinary expert with more than nine years’successcontributing to stellar reputations ofrenowned restaurants;skilfully preparevarious anddistinctive appetizers, soups, entrées, sauces, and desserts. Proficient in numerous cooking techniques and cuisines complemented by talent for incorporatingunique ingredients from various cultures and countries, including France, Italy, Japan, Thailand, and Spain. Solid record leading, training, developing, and fostering dedicated teams focused on quality, presentation, cost containment, and safety. Proven expertise in:
- Creative Menu Development
- Specialty Cuisine andPresentation
- World Class Guest Relations
- Purchasing and Inventory Control
- Special / High-profile Event Planning
- Cost Containment and Reduction
- Food and Kitchen Safety
- Staff Leadership and Training
Education and Certification
Culinary Arts Diploma (2005)
The International Culinary School, City, Location
Food Safety Certificate (current)
Professional Experience
ABC Restaurant – City, Location
Sous Chef, 2011 to Present
Direct vital back-of-house operations involving preparation of distinctive cuisine for upscale restaurant with £3.2 million in annual sales.
Manage eight cooks and 15 kitchen staff in preparation of entrées, specialty dishes, and desserts in high-volume setting; oversee productivity, monitor portion size, and ensure quality presentation. Create unique menu items and standardize innovative production recipes to maintain consistent cuisine and guest satisfaction. Participate in developing and implementing policies and procedures for smooth operations and food safety. Plan monthly staff and production schedules. Ensure optimal equipment maintenance and sanitation of kitchen facilities. Collaborate with Executive Chef on inventory control, employee concerns, and operations.
Key Contributions:
- Formally commended by Executive Chef for significantly improving unique menu selections and presentations.
- Played integral role in saving more than £4,000 per month by accurately monitoring and reporting food / labour costs and waste.
- Enhanced employee retention and morale by promoting team spirit and instituting positive means of coping with stress in high-volume operation.
- Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files, and product-rotation systems.
Italian Restaurant and Lounge,City, Location
Sous Chef, 2006 to 2011
Provided high-level support to Executive Chef in preparing authentic Florentine cuisine.
Oversaw daily recipe preparation, food storage, cooking, and presentation. Developed recipes and recommended menu item pricing. Researched and selected ingredients based on seasonal availability and quality. Continuously monitored and controlled food costs. Built and developed 11-member, back-of-house team; provided performance feedback and additional instruction in biannual reviews and one-on-one counselling sessions. Conducted interviewing, hiring, and training functions, ensuring individual performance met the highest possible culinary standards.
Key Contributions:
- Received regional recognition for assisting in creation of authentic and traditional Italian dishes.
- Continually received enthusiastic compliments from guests, specifically for newly created entrées.
A Clean, Well-lighted Cafe – City, Location
Assistant Pastry Chef, 2005 to 2006
Played key role in expanding menu of cafe offering fresh daily breads, pastries, and pastas.
As member of patisserie team, created French-style pastries including cakes, tarts, dessert sauces, truffles, and petit fours. Assisted with daily food preparation, storage, cooking, and presentation, ensuring exceptional quality of ingredients and final products.
Key Contribution:
- Created increasingly complex dishes from breads and cakes to confections and frozen desserts utilizing dry- and moist-heat cooking methods to create unique flavours and textures.
Professional Associations
International Association of Culinary Professionals, 2006 to Present
Professional Chefs Associations, 2005 to Present