Sous chef
Resume examples

Managed the daily operations of the culinary department, including staff focus and productivity in high-volume, fast-paced environments. Sourced ingredients to meet customers’ dietary needs and developing new menu items to boost the restaurant’s reputation.

• Co-managed a busy kitchen of over 35-line cooks, pastry chefs, fry cooks, and prep cooks.
• Reduced food waste by 21% through more cost-effective food options and menu changes.
• Monitored all kitchen sanitation practices ensuring employees followed all standards and regulations and committed to high-quality food and exemplary customer service.
• Prepared sauces and sauteed entries for a 250-seat fine-dining restaurant event.
• Created a well-balanced menu to meet different dietary needs, including lactose-free, gluten-free, and vegan meal choices.

Oversaw deliveries of food and beverages, and checked package contents to ensure restocking of all needed supplies. Cleaned and sanitized kitchen areas and prepared fresh meals in a fast-paced, dynamic environment. Verified portion sizes and prepared food items in compliance with cooking guidelines and waste control procedures.

• Prepared poultry, meats, and seafood items using a variety of cooking techniques, including broiling, grilling, frying, and baking.
• Verified accurate food supplies at each line station to prevent delays and deliver a smooth service.
• Created high-quality, fresh breakfasts and lunches under tight time constraints.
• Coordinated the activities of line cooks engaged in food preparation and ensured proper communication and a pleasant environment among all kitchen staff.
• Checked supplies in refrigerators and freezers before each shift and verified correct temperatures.

Oversaw 5 cooks and 10 kitchen staff at high-volume restaurant. Managed preparation workflows for entrées, specialty dishes, and desserts. Proposed unique offerings to chef for approval. Streamlined preparation of dishes to improve quality, efficiency, and customer satisfaction. Developed and implemented policies and procedures that helped meet operations and food safety guidelines.

• Proposed three new dishes to Chef and ownership team that ended up generating additional revenue weekly.
• Started “Brunch” menu and earned the company thousands in additional weekend revenue with successful execution.