Professional Summary

Creative, attentive, experienced Sous Chef seeking role as Sous Chef at a reputable, fine-dining establishment. Dedicated professional offering over 5 years’ experience overseeing restaurant operations and the preparation of food.Exceptional time management and leadership skills with a focus on customer experience and quality of service.Positive, hardworking, hands-on leader with 9 +years’ experience managing restaurant operations at high-end establishments. Adept at leading both back of house and front of house employees ensuring the highest standards of customer service and food quality. Expert in the areas of scheduling, inventory management, food, labor, and supply costing, and food safety policies and guidelines.

Employment history

Sous Chef, Pouros, Schulist and Schumm. Lake Arnoldshire, Iowa

Mar. 2017 – Present

Speak with patrons to ensure satisfaction with food and service, to respond to complaints, or to make conversation.Check the quality of raw or cooked food products to ensure that standards are met.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Check the quantity and quality of received products.
Order or requisition food or other supplies needed to ensure efficient operation.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

Brunch Chef/AM Chef, Morar, O'Conner and Grimes. East Brock, Colorado

Apr. 2015 – Dec. 2015

Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare meat in cooking form.Weekly menu writing for Sunday brunch.
Ordering product for both ala carte service and brunch.
Greet guests, escort them to their seats, and present them with menus.
Greet guests and seat them at tables or in waiting areas.
Speak with patrons to ensure satisfaction with food and service, to respond to complaints, or to make conversation.

Sous Chef, Thompson, Greenfelder and Schiller. West Douglasbury, Oklahoma

Mar. 2009 – Oct. 2011

Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare meat in cooking form.
Check the quality of raw or cooked food products to ensure that standards are met.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Check the quantity and quality of received products.
Order or requisition food or other supplies needed to ensure efficient operation.
Travel to each location daily to ensure food quality and cleanliness is above standards.

Education

Bergnaum Academy, Conroyborough, Washington

associates degree, Culinary Arts, Apr. 2008

Skills

Butchering

Menu Writing

Budgeting

Scheduling

Professional Summary

Highly motivated and focus individual with 8 years of experience in warehouse work, 8 years of forklift experience, and 4 years of production experience. Quick learner, strong planning and organization skills, adept at multitasking and switching job positions when needed. Very dependable and flexible.

Education

East Hawaii Institute, East Dena, New Hampshire

Associate of Science, Administrative Justice, Jan. 2017

Employment history

sous chef, Shields-Greenfelder. Danialview, Arizona

Nov. 2019 – Present

prepared and cooked meals for hotel staff

heavy equipment operator, DuBuque and Sons. Tomberg, Georgia

Aug. 2016 – Dec. 2016

Sort materials, such as metals, glass, wood, paper or plastics, into appropriate containers for recycling.
Fasten seams or joints together with welds, bolts, cement, rivets, solder, caulks, metal drive clips, or bonds to assemble components into products or to repair sheet metal items.
Clean and lubricate parts and subassemblies, using grease paddles or oilcans.
Operate or tend automated bag filling equipment, crushers, and industrial screens.
Check work pieces to ensure that they are properly lubricated or cooled.
Dismantle machines or equipment, using hand tools or power tools to examine parts for defects and replace defective parts where needed.
Install repaired parts into equipment or install new equipment.
Inspect materials, products, or equipment to detect defects or malfunctions.
Grind out burrs or sharp edges, using portable grinders, speed lathes, or polishing jacks.
Remove housings, feed tubes, tool holders, or other accessories to replace worn or broken parts, such as springs or bushings.
Operate forklifts as well as other heavy machinery to store and load product in a warehouse setting.

aviation ordnanceman, Blick Inc. Kariemouth, Wyoming

Aug. 2012 – Feb. 2013

Assemble parts or units, and position, align, and fasten units to assemblies, subassemblies, or frames, using hand tools and power tools.
Inspect, test, and adjust completed units to ensure that units meet specifications, tolerances, and customer order requirements.
Position, align, and adjust parts for proper fit and assembly.
Connect cables, tubes, and wiring, according to specifications.
Attach name plates and mark identifying information on parts.
Read blueprints and specifications to determine component parts and assembly sequences of electromechanical units.
Disassemble units to replace parts or to crate them for shipping.
Measure parts to determine tolerances, using precision measuring instruments such as micrometers, calipers, and verniers.
Clean and lubricate parts and subassemblies, using grease paddles or oilcans.
operate a forklift and five ton truck to store, load, and deliver ordnance.
Inspect materials, products, or equipment to detect defects or malfunctions.
Maintain operations data, such as time and production, and prepare management reports of production results.

Skills

fork lift operator

Experienced

running automated equipment

Experienced

loading trucks

Skillful

problem solving

Skillful

fabrication

Skillful

warehouse work

Experienced

Andrew Smith

Phone:

(000) 000-0000

Email:

andrew_smith@example.com

Address:

287 Custer Street, Hopewell, PA 00000

Professional Summary

Positive, hardworking, hands-on leader with 20+ years’ experience cooking in restaurants. Adept at leading both back of house and front of house employees ensuring the highest standards of customer service and food quality. Expert in the areas of inventory management, preparing food, and food safety policies and guidelines.

Employment history

May. 2012 – Mar. 2015
New Elmoshire, Montana

General Manager, Howell-Moen

Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Maintain food and equipment inventories, and keep inventory records.
Schedule staff hours and assign duties.
Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
Order and purchase equipment and supplies.

Feb. 2011 – Dec. 2011
Hanestad, Alaska

Sous Chef/ Pizza Cook/ Line Cook, Dach LLC

Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Coordinate and supervise work of kitchen staff.
Write Daily Specials.
Cook Pizza in a fast paced environment.
Plan and price menu items.

Education

Anthropology

The Bahringer – South Jim, Colorado

Skills

Team Player

Expert

Problem solver in the kitchen

Expert

Enjoy working in a busy environment

Expert

Professional Summary

I’m a peaceful person who likes to work clean and fast, always looking for perfection in every single detail. I like to share ideas about new implementation of seasonal ingredients. For me there’s no I in a team, I consider myself as a gear of many to make work a whole clock.

• Highly skilled in preparing, seasoning, and cooking a wide range of foods, including soups, salads, entrees, and desserts.

• Hands-on experience in baking, roasting, grilling, boiling, and frying meats, fish, vegetables, and other foods.

• Proven record of garnishing, arranging and serving food to patrons.

• Competent at checking the freshness of raw food and ingredients before cooking.

Education

Lynch College, Klinghaven, Missouri

University, Culinary, Sep. 2014

Stanton Academy, Shaquanaton, Massachusetts

High School Diploma, Business administration, Jan. 2010

Employment history

Sous Chef, Schmitt LLC. Lake Diana, New Jersey

Apr. 2018 – May. 2018

• Ability to adapt regional cuisine to new modern dishes.
• Follow standardized recipes to ensure smooth customer service.
• Develop menus and new recipes.
• Adjust ratios of ingredients in recipes as needed.
• Daily production of desserts and breads.
• Maintain work area in neat and clean condition.

Cook, Gutkowski and Sons. Goyetteville, Mississippi

Aug. 2016 – Sep. 2016

• Set-up workstations.
• Wash, unwrap and cut fresh fruits and vegetables.
• Weigh, evaluate, and mix ingredients
• Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Prepare and cook food in keeping with recipes, quality standards, and presentation standards.
• Operate stoves, grills, fryers, ovens, and microwaves.
• Test foods to verify if they have been cooked adequately.
• Monitor food quality while preparing food.
• Prepare Italian dishes like pasta from scratch.
• Knowledge and application of Mexican cuisine like mole, fresh salsas, marinated meat and poultry, agua chile, adaptation of the street food to a restaurant level, etc.
• Prepare Spanish dishes like ajo blanco, tapas, ropa vieja, salmorejo, tortilla, leche frita, romesco sauce, etc.
• Some application of Asian cooking like tenmaki, Korean BBQ, kebab, etc.
• Wash and sanitize tools, knives, kitchen area, tables, and utensils.

Prep Cook, Pouros, Runolfsdottir and Little. Hermannton, Kentucky

Oct. 2014 – Jan. 2015

• Prepared all the prep work for soups, salads, sauces, and entrees.
• Supplied assigned work area with all required products and utensils used for production.
• Stored all food items in the appropriate storage area.
• Interacted with patrons to provide for special requests (gluten free and other allergies)
• Making dough for bread and pastry from scratch for daily menu.
• Adapting recipes for vegan and allergic costumers.

Food service assistant, Herman-Wiza. Franchescafort, Montana

Sep. 2010 – Oct. 2010

• Prepared food according to health standards.
• Prepared food for buffet service.
• Cut vegetables and fruit.
• Clean meat and divided portions.
• Making Mexican sauces and complements for dishes.
• Baking a dairy batch of bread.
• Washed dishes, clean the kitchen, coolers, refrigerators, work areas and sanitizing after service.

Personal info

Phone:

(000) 000-0000

Email:

andrew_smith@example.com

Address:

287 Custer Street, Hopewell, PA 00000

Languages

Spanish

English

Skills

Mexican Cuisine

Italian Cuisine

Pastry

France Cuisine

Spanish Cuisine

Gluten Free

Asian Cuisine

Andrew Smith

Phone:

(000) 000-0000

Email:

andrew_smith@example.com

Address:

287 Custer Street, Hopewell, PA 00000

Professional Summary

5+ Years in upscale restaurants and fine dining kitchens. incredibly motivated to always improve and exemplify my kitchen knowledge and skills. Worked for Kevin McAfee who worked under Michelin-starred Chef John Tesar and Bruno Davaillon at the Mansion on Turtle Creek in Dallas, Texas.

Staged for Chef Ben Grupe who won second place at the Bocuse D’or and won 3 gold medals for america as the team leader at the culinary Olympics in germany.

Successfully put out hundreds of buffets, banquets, and weddings alongside many consecutively successful dinner services. Perfectly executed a 10-course tasting menu for up to 50 people in one night.

Employment history

May. 2017 – Sep. 2017
Shaquitaside, Illinois

Sous Chef, Kreiger, Douglas and Legros

Check the quality of raw or cooked food products to ensure that standards are met.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Order or requisition food or other supplies needed to ensure efficient operation.
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Supervise or coordinate activities of cooks or workers engaged in food preparation.
Determine how food should be presented and create decorative food displays.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Estimate amounts and costs of required supplies, such as food and ingredients.
Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens in the hotel.

Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
Demonstrate new cooking techniques or equipment to staff.

Oct. 2015 – Dec. 2015
Effertzton, Alabama

culinarian, Osinski, Kub and Sanford

Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Ensure food is stored and cooked at correct temperature by regulating the temperature of ovens, broilers, grills, and roasters.
Season and cook food according to recipes or personal judgment and experience.
Portion, arrange, and garnish food, and serve food to waiters or patrons.
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
Substitute for or assist other cooks during emergencies or rush periods.
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.

Jun. 2013 – Aug. 2013
North Caritahaven, Georgia

Steward, Sauer Group

Open dishwashing station, fill sanitizer buckets and bottles and fold towels for culinarians and chefs.
Set up chafers, sternos and tables for buffets, banquets and weddings.
Maintained dishwasher temperature and chemicals to confirm safe and complete sanitation.
Swept, mopped and organized all walk-in coolers, freezers as well as dry storage areas.
Emptied trashcans twice daily.
Stored and Organized Serving Platters and bowls as well as saute pans and cooking utensils

Education

Feb. 2017

GED

Gutkowski College – South Corey, Massachusetts

Skills

Knife Skils

Experienced

Management

Skillful

Dish Execution

Experienced

Cleanliness

Expert

Efficiency

Expert

Food Knowledge

Experienced

Menu Composition

Skillful

Professional Summary

Positive, hardworking, hands-on leader with 15+ years’ experience managing restaurant operations at high-end establishments. Adept at leading both back of house and front of house employees ensuring the highest standards of customer service and food quality. Trained in the areas of scheduling, inventory management, food, labor, and supply costing, and food safety policies and guidelines.Work great under pressure an expect perfect details.Professionalism and perfection are my two first objectives.

Employment history

SOUS CHEF, Schultz, Wunsch and Hegmann. Lake Louhaven, Michigan

May. 2019 – Present

Check the quality of raw materials to ensure that standards and specifications are met.
Check equipment to ensure that it meets health and safety regulations and perform maintenance or cleaning, as necessary.
Prepare or maintain inventory or production records.
Order or receive supplies or equipment.
Check temperatures of freezers, refrigerators, or heating equipment to ensure proper functioning.
Describe menu items to customers or suggest products that might appeal to them.
Establish and maintain relationships with individual or business customers or provide assistance with problems these customers may encounter.
Recruit staff members and oversee training programs.
Review reports submitted by staff members to recommend approval or to suggest changes.
Opening and closing of resturant.
Interpret and explain policies, rules, regulations, or laws to employees
Direct or conduct studies or research on issues affecting areas of responsibility.
Attend and participate in meetings of municipal councils or council committees.
Resolve customer complaints regarding sales and service.
Direct staffing, training, and performance evaluations to encourage and premote employees.
Taking or inventory.

LINE COOK/KITCHEN MANAGER, Von Inc. Dickenstown, Tennessee

Sep. 2009 – Jul. 2011

AS A LINE COOK

Combine measured ingredients in bowls of mixing, blending, or cooking machinery.
Check the quality of raw materials to ensure that standards and specifications are met.
Preperation on food.
Set time and speed controls for mixing machines, blending machines, or steam kettles so that ingredients will be mixed or cooked according to instructions.
Prepare or serve menu items to order
Clean or sanitize work areas, utensils, or equipment.

PREMOTED AS A KITCHEN SUPERVISOR

Order items needed to replenish supplies.
Instucated cleaning duties such as sweeping, mopping, and washing dishes, to keep equipment and facilities sanitary.
Train newly hired staff.
Manage an disciplane staff as needed.
scheduling of employees
overlooked all recipes to ensure they met company standards
managed inventory

LINE COOK, Gutmann and Sons. New Delbert, Illinois

Aug. 2005 – Dec. 2005

Adapt the quantity of ingredients to match the amount of items to be made.
Prep all food items.
Cook all menu items to order.
Garnish all plates
Expodite all food orders.

LINE COOK, Anderson Inc. New Tressiehaven, Colorado

Aug. 2003 – Aug. 2004

Check the quality of raw materials to ensure that standards and specifications are met.
Prepare or serve menu items, such as sandwiches or salads.
Set up or restock product displays.
Clean or sanitize work areas, utensils, or equipment.
Expodite dishes
Serve prepared foods.
Prep food daily.

Education

North Hirthe, Dominiqueburgh, Missouri

COLLEGE PREP

Northern Witting, Paulland, Missouri

High School Diploma, HIGH SCHOOL, Jul. 2001

South Cormier College, West Desiremouth, Indiana

HIGH SCHOOL, Nov. 1997

Other

Skills

Work great under pressure

experience in all areas of resturant

work well with others

sharp eye for details

awsome with costomer service

Team leader

Meet all time limit experienced in all stations of kitchen.

adapt to any work envoriment

Moviate an guige any size team

Summary

Creative, attentive, experienced Sous Chef seeking role as Head Chef at a reputable, fine-dining establishment. Dedicated professional offering over 5 years’ experience overseeing restaurant operations and the preparation of food at 900 restaurant, Baru and La divina in Miami FL. Exceptional time management and leadership skills with a focus on customer experience and quality of service.

Employment history

sous chef, Quigley-Toy. New Raul, Mississippi

Jul. 2015 – Oct. 2015

Ref. Gabriel Medicci
305-778-1048

Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly and customers’ concerns are addressed.
Inspect dining and serving areas to ensure cleanliness and proper setup.
Supervise and coordinate activities of dining room staff to ensure that patrons receive prompt and courteous service.

sous chef, Larkin, Goyette and Langosh. South Jesus, Maine

Apr. 2014 – Sep. 2014

Ref. Catalina Monsalve
7864137897

Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Greet guests, escort them to their seats, and present them with menus and wine lists.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

sous chef, Mueller-Hessel. Lake Marisamouth, Pennsylvania

May. 2005 – Jul. 2007

Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
Order or requisition food or other supplies needed to ensure efficient operation.
Determine how food should be presented and create decorative food displays.
Season and cook food according to recipes or personal judgment and experience.

Education

Beer College, South Gusborough, Delaware

chef (not Graduated)

Hartmann Academy, Port Johnnieburgh, Kentucky

High School Diploma, Apr. 2006

Languages

English

Fluent

Spanish

Native speaker

Skills

Dessert

Expert

Line cook

Expert

management

Experienced

Professional Summary

Positive, hardworking, hands-on leader with 9+ years’ experience managing restaurant operations at high-end establishments. Adept at leading both back of house and front of house employees ensuring the highest standards of customer service and food quality. Expert in the areas of scheduling, inventory management, food, labor, and supply costing, and food safety policies and guidelines.

Employment history

Catering Chef, Stoltenberg and Sons. Lake Ahmed, Iowa

Mar. 2014 – Feb. 2015

Check the quality of raw or cooked food products to ensure that standards are met.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Order or requisition food or other supplies needed to ensure efficient operation.
Supervise or coordinate activities of cooks or workers engaged in food preparation.
Determine how food should be presented and create decorative food displays.
Estimate amounts and costs of required supplies, such as food and ingredients.
Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Recruit and hire staff, such as cooks and other kitchen workers.
Meet with sales representatives to negotiate prices or order supplies.

Sous Chef, Morar, Miller and Kautzer. South Morton, Massachusetts

Dec. 2009 – Mar. 2010

Check the quality of raw or cooked food products to ensure that standards are met.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Order or requisition food or other supplies needed to ensure efficient operation.
Estimate amounts and costs of required supplies, such as food and ingredients.
Check temperatures of freezers, refrigerators, or heating equipment to ensure proper functioning.

Education

South Volkman, West Nakisha, Massachusetts

High School Diploma, Sep. 2007

Skills

Managment

Ordering Product

Sanitation

Organizing Multiple Events

Running Catering Events

Professional Summary

Talented, unique, passionate Graphic Designer with extensive experience creating persuasive and attractive marketing and communications materials. Technical skills include 2D animation design, Adobe Creative Suites, photography, videography and handling third-party hardwares such as Intuos tablet for design purposes. Able to develop effective campaigns and advertisements to increase visibility, branding, and business growth and development.

Employment history

Sous Chef, Cronin Group. Port Daleberg, Ohio

Mar. 2020 – Present

Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Season and cook food according to recipes or personal judgment and experience.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Portion, arrange, and garnish food, and serve food to waiters or patrons.
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.

Graphic Designer cum Mural artist, Rath, Doyle and Gottlieb. Lake Mellie, Texas

Aug. 2015 – Jul. 2016

Use materials such as pens and ink, watercolors, charcoal, oil, or computer software to create artwork.
Integrate and develop visual elements, such as line, space, mass, color, and perspective, in order to produce desired effects such as the illustration of ideas, emotions, or moods.
Confer with clients, editors, writers, art directors, and other interested parties regarding the nature and content of artwork to be produced.
Submit preliminary or finished artwork or project plans to clients for approval, incorporating changes as necessary.
Render drawings, illustrations, and sketches of buildings, manufactured products, or models, working from sketches, blueprints, memory, models, or reference materials.
Study different techniques to learn how to apply them to artistic endeavors.
Develop designs using specialized computer software.
Determine size and arrangement of illustrative material and copy, and select style and size of type.
Review final layouts and suggest improvements as needed.
Use computer software to generate new images.
Photograph layouts, using camera, to make layout prints for supervisors or clients.

Graphic Designer, Stamm Inc. Quintonborough, Illinois

Feb. 2012 – Jun. 2013

Confer with clients to discuss and determine layout design.
Key information into computer equipment to create layouts for client or supervisor.
Maintain archive of images, photos, or previous work products.
Mark up, paste, and assemble final layouts to prepare layouts for printer.

Education

Southern Reilly, Palmerfort, California

High School Diploma, Creative Media Design, Apr. 2017

East Maine University, VonRuedenfurt, Pennsylvania

SPM, Jun. 2012

Personal info

Phone:

(000) 000-0000

Email:

andrew_smith@example.com

Address:

287 Custer Street, Hopewell, PA 00000

Skills

Graphic Design

Digital Illustration

Video Editing

2D Motion Graphic

Manual Painting / Mural Painting

Photography

Professional Summary

Employment history

SOUS CHEF, Bruen Group. Lake Maximo, Texas

Sep. 2016 – Present

Check the quality of raw materials to ensure that standards and specifications are met.
Check equipment to ensure that it meets health and safety regulations and perform maintenance or cleaning, as necessary.
Prepare or maintain inventory or production records.
Order or receive supplies or equipment.
Check temperatures of freezers, refrigerators, or heating equipment to ensure proper functioning.
Describe menu items to customers or suggest products that might appeal to them.
Establish and maintain relationships with individual or business customers or provide assistance with problems these customers may encounter.
Recruit staff members and oversee training programs.
Review reports submitted by staff members to recommend approval or to suggest changes.
Opening and closing of resturant.
Interpret and explain policies, rules, regulations, or laws to employees
Direct or conduct studies or research on issues affecting areas of responsibility.
Attend and participate in meetings of municipal councils or council committees.
Resolve customer complaints regarding sales and service.
Direct staffing, training, and performance evaluations to encourage and premote employees.
Taking or inventory.

LINE COOK/KITCHEN SUPERVISOR, Hoppe, Corwin and Dietrich. New Gregg, Massachusetts

Oct. 2008 – Feb. 2011

AS A LINE COOK

Combine measured ingredients in bowls of mixing, blending, or cooking machinery.
Check the quality of raw materials to ensure that standards and specifications are met.
Preperation on food.
Set time and speed controls for mixing machines, blending machines, or steam kettles so that ingredients will be mixed or cooked according to instructions.
Prepare or serve menu items to order
Clean or sanitize work areas, utensils, or equipment.

PREMOTED AS A KITCHEN SUPERVISOR

Order items needed to replenish supplies.
Instucated cleaning duties such as sweeping, mopping, and washing dishes, to keep equipment and facilities sanitary.
Train newly hired staff.
Manage an disciplane staff as needed.
scheduling of employees
overlooked all recipes to ensure they met company standards
managed inventory

LINE COOK, Treutel, Bernhard and VonRueden. Hilpertbury, Indiana

Aug. 2005 – Sep. 2005

Adapt the quantity of ingredients to match the amount of items to be made.
Prep all food items.
Cook all menu items to order.
Garnish all plates
Expodite all food orders.

LINE COOK, Schoen, Satterfield and Brakus. South Teri, Pennsylvania

Aug. 2004 – Dec. 2004

Check the quality of raw materials to ensure that standards and specifications are met.
Prepare or serve menu items, such as sandwiches or salads.
Set up or restock product displays.
Clean or sanitize work areas, utensils, or equipment.
Expodite dishes
Serve prepared foods.
Prep food daily.

Education

Stoltenberg University, West Lucretiatown, Montana

COLLEGE PREP

Eastern Bruen Academy, O'Konport, New York

High School Diploma, HIGH SCHOOL, Apr. 2001

East Hammes, Hershelstad, Arkansas

HIGH SCHOOL, Sep. 1997

Other

Skills

Moviate an guige any size team

adapt to any work envoriment

Meet all time limit experienced in all stations of kitchen.

Team leader

awsome with costomer service

sharp eye for details

work well with others

experience in all areas of resturant

Work great under pressure

Professional Summary

Working on time sensitive and important goals would be my main attribute from time spent in the service industry. I am very accustomed to focusing my attention to the most important parts of having a successful operation. I have set high standards for myself and continue to accomplish my goals as they are set before me.

Employment history

Sous Chef, Erdman Inc. Kassulkeborough, Louisiana

Jan. 2012 – Mar. 2012

I started as the dessert chef at Brocach Irish Pub, then quickly worked my way up to Sous Chef within a couple of weeks. My sous chef job consisted of managing the kitchen when the main manager left for the day, and ensuring dinner service went smoothly. I was in charge of two line cooks and a dishwasher during my shift.

General Manager, Abernathy-Larson. Sheenaton, North Carolina

Mar. 2008 – Jul. 2008

As general manager, I monitored food cost, labor, scheduling, and inventory on a weekly basis. Training was a very important roll for the job as well, I trained five of my managers under me to be general managers and sent them out to other stores to fill positions. I won GM of the year two years in a row before I left the company due to the efficiency of the store.

Education

Runolfsdottir Academy, Grimesburgh, Tennessee

Bachelor of Arts, Music Composition/Jazz, Present

Western Wilderman University, Port Jeffersonville, Kentucky

High School Diploma, General Education, Mar. 2002

Skills

Excel

Skillful

Time Management

Expert

Traning

Experienced

Professional Summary

Hey, I am the one who you are looking for who is quick learner and can adopt the fast pace environment within short period of time.Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.

Employment history

SOUS CHEF, Pouros-Corwin. Marthfort, Idaho

Mar. 2018 – Jul. 2018

Work in the grill section as well as pan section
Help in the preparation and design of all food and drinks menus
Produce high quality plates both design and taste wise
Ensure that the kitchen operates in a timely way that meets our quality standards
Resourcefully solve any issues that arise and seize control of any problematic situation
Manage and train kitchen staff, establish working schedule and assess staff’s performance
Comply with and enforce sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and customers

JUNIOR SOUS CHEF, Tremblay, O'Conner and Dare. Antoniamouth, Maine

Aug. 2017 – Nov. 2017

The main duties at this job was:

Work in the grill section as well as pan section
Help in the preparation and design of all food
Produce high quality plates both design and taste wise
Ensure that the kitchen operates in a timely way that meets our quality standards
Resourcefully solve any issues that arise and seize control of any problematic situation
Manage and train kitchen staff, establish working schedule and assess staff’s performance
Comply with and enforce sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and customers

Education

East Ohio Academy, Lake Bert, Ohio

BBA, ACCOUNTING, Present

East Wisconsin College, Stantonview, Illinois

High School Diploma, ACCOUNTING, Apr. 2013

HOBBIES

Personal info

Phone:

(000) 000-0000

Email:

andrew_smith@example.com

Address:

287 Custer Street, Hopewell, PA 00000

Languages

NEPALESE

INDIAN

ENGLISH

Skills

GRILL SECTION

PAN SECTION

PIZZA SECTION

PAN SECTION

SALAD SECTION

Professional Summary

Creative, attentive, experienced Sous Chef seeking role as Head Chef at a reputable, fine-dining establishment. Dedicated professional offering over 4 years’ experience overseeing restaurant operations and the preparation of food at a well-known in Sacramento. Exceptional time management and leadership skills with a focus on customer experience and quality of service.

Employment history

sous chef, Runolfsdottir, Blick and Feest. Lake Bulah, West Virginia

Oct. 2019 – Present

Leads kitchen team in chef’sabsence. Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating. Oversees and organizes kitchen stock and ingredients. And also work on the stocking the shelving the groceries.

Sous chef, Kertzmann Group. Flatleybury, South Carolina

Mar. 2016 – Sep. 2016

Education

Wolf University, North Dorsey, South Dakota

Associate of Science, Nov. 2013

Western MacGyver, Lake Aronville, Hawaii

High School Diploma, Jun. 2011

Personal info

Phone:

(000) 000-0000

Email:

andrew_smith@example.com

Address:

287 Custer Street, Hopewell, PA 00000

Skills

Strong Work

Self-Confidence

English speaking

Andrew Smith

Phone:

(000) 000-0000

Email:

andrew_smith@example.com

Address:

287 Custer Street, Hopewell, PA 00000

Professional Summary

Creative, attentive, experienced Sous Chef seeking a strong, respectable company in which to develop a long-term relationship with, that has the potential for growth.
Positive, hardworking, hands-on leader with 20+ years’ experience in restaurant operations. Adept at leading both back of house and front of house employees ensuring the highest standards of customer service and food quality. Expert in the areas of scheduling, inventory management, food, labor, and supply costing, and food safety policies and guidelines.
Exceptional time management and leadership skills with a focus on customer experience and quality of service.

Employment history

Jul. 2018 – Present
West Darell, Hawaii

Sous Chef, Cremin, Nader and Heidenreich

Season and cook food according to recipes or personal judgment and experience.
Portion, arrange, and garnish food, and serve food to waiters or patrons.
Coordinate and supervise work of kitchen staff.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

Oct. 2017 – Mar. 2018
West Kristinton, Wisconsin

Kitchen Manager, Sporer-Kshlerin

Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Season and cook food according to recipes or personal judgment and experience.
Portion, arrange, and garnish food, and serve food to waiters or patrons.
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Coordinate and supervise work of kitchen staff.

Jan. 2015 – Jan. 2016
Douglasburgh, California

Food Service Manager, Dare Group

Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Monitor employee and patron activities to ensure liquor regulations are obeyed.
Count money and make bank deposits.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Schedule staff hours and assign duties.
Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.

May. 2008 – Jul. 2008
Fidelfort, Louisiana

Kitchen Leader, Simonis-Price

Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Schedule staff hours and assign duties.
Order and purchase equipment and supplies.

Mar. 2004 – May. 2004
South Emileborough, Alaska

Cook, Borer-Cole

Serve food, beverages, or desserts to customers in such settings as take-out counters of restaurants or lunchrooms, business or industrial establishments, hotel rooms, and cars.
Cook food or prepare food items, such as sandwiches, salads, and ice cream dishes, using standard formulas or following directions.
Order items needed to replenish supplies.
Carve meat.
Cooked food to order on the spot.

Education

Feb. 2004

Culinary Arts: Culinary, Hospitality

Senger College – Bahringerberg, Massachusetts

Skills

Money Handling

Expert

Team Leader

Experienced

Quick Learner

Experienced

Cooping and Adjusting

Experienced

Professional Summary

14 years of culinary experience. Currently sous chef at booming bbq restaurant. Great organizing skills, math, multi tasking, and leadership skills. Always seeking to better my skills at all levels of education. I also manage my own stock portfolio with an average of 30 percent return within 1 year. Self reliable and very patient.

Employment history

Sous chef, Gutkowski, Breitenberg and Fay. Vincenzohaven, North Carolina

Mar. 2018 – Present

Follow recipes and orders from chef, assign work to other employees, insure quality of food, training, inventory, follow all safety and health standards. Create daily specials and and side menus

Prep cook, Jacobs, Nolan and King. Lynetteborough, Arizona

Feb. 2016 – Apr. 2016

Prepared all foods for service. Organize daily cater orders and set up food line for service.

Salesman, Osinski Group. Port Mercedesfurt, South Dakota

Oct. 2015 – Dec. 2015

Part sales and repair advice.

Line cook, Prohaska, Bayer and Wolf. Crooksfurt, Louisiana

Dec. 2013 – Oct. 2015

Prepared line for daily service. Insured quality and execution of all orders.

Cook 2, Roob-Schultz. Port Boris, Kansas

Apr. 2013 – May. 2014

Followed orders from sous chef, assist prep cooks and line cooks. Follow all recipes, insure quality of food, follow safety and health standards.

Line cook, Klein-Boehm. Lake Seanhaven, Kentucky

May. 2010 – Jun. 2011

Follow recipes and keep assigned station clean and stocked

Education

South Kemmer University, Croninberg, Wyoming

High School Diploma, Oct. 2007

References

Skills

Culinary

Mechanical

Farming

Multi tasking

Sales

Managed day to day operations in the restaurant
Created daily/weekly special menus
Oversaw catering events
Maintained proper food safety protocols
Placed orders for food and equipment
Cleaned commercial equipment including fryers, grills, and griddles

working under pressure in a busy restaurant kitchen.
working with all kitchen equipment like woks, grills, conduction ovens,flat grills, deep fryers etc…
Ensuring that the kitchen operates in a timely way that meets our quality standards.
replacing the head chef while he was overseas for 3 months.
working long hours under pressure 6 days a week.

Managed to constrict overall spending by 20% to reduce food cost budget without compromising food quality
Created labor schedule for kitchen staff to ensure optimum resource management and speed of service
Composed, revised and proofread house recipes in conjunction with the Executive Chef
Cross-trained kitchen staff in food and safety practices and on multiple stations

Lay cable and hook up electrical connections between machines, power sources, and phone lines.Our busy restaurant is looking for an experienced, forward-thinking Chef who is passionate about culinary arts. The ideal candidate for this position will be a natural leader who always has a finger on the pulse of current culinary trends. The Chef will be responsible for assigning work in the kitchen, preparing meals for our diners, interviewing and training staff, kitchen inventory management and partnering with the Sous Chef to come up with delectable new dishes to add to our growing menu. If you are passionate about the restaurant industry and have prior experience as a Chef, we invite you to apply today.
Associate Degree in Culinary Arts required (Bachelor’s preferred)
5+ years’ experience as a Chef in a full-service restaurant
2+ years’ experience in a supervisory role
Excellent communication and organization skills
Able to work in a fast-paced environment
Dedicated to food quality and control

Catered for parties from 50 covers to maximum 1500 in one seating
A la-carte, Corporate or Private dining
HACCAP
Cook, Chill Process

Production of menu item, costings, and creating recipes.
coordinating of the kitchen team to work at timely manner.
Supervising of all staff on shift.
Developing new specials.

Manage daily kitchen operations in the absence of the Head Chef
Supervise and coordinate activities of kitchen staff engaged in food preparation.
Instruct kitchen staff in the preparation, cooking, garnishing, and presentation of food.
Collaborate with other personnel to plan and develop recipes or menus, taking into account seasonal availability of ingredients and customers and clientele.
Prepare and cook foods of all types daily and for special guests, inbound groups and functions.

Manage inventories, pricing, cost controls, requisitioning and the issuing of supplies and equipment for food production.
Assists all stations and respective lines as necessary.
Prepare meals for lunch and dining services with an average of 250 tables per day.
Multi sides chef when needed

Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant revenues.
Mentored more than 4 kitchen staff at all levels to prepare each for demanding roles.
Collaborated with Executive Chef to create delicious meals for large banquets, including formal events for up to 500 people.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

Responsable of the team work
Responsable of the Service standard
Responsable of the Healty and Safity Standard
Make delivery orders
Check Invoices
Managing stock takes
Ability to cover all the section when needed

Lead kitchen team in Ex. Chef Absence
Provides guidance to junior staff member
Ensure that kitchen activities operate in timely manner
Create schedules for kitchen staff and evaluate their performance
Monitor and record inventory and necessary order new supplies
Resolve customer problems and concerns personally

Proposing new menu ideas, supporting chef de cuisine
Run the pass during service
Quality control over food served.
Receive/ order stock supplies/products.

Write a Monthly Menu and switch out and come up with different Entrees depending on the winning teams from the NFL, NBA and MLB.
Ensured food was stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Administration logging – input invoices into a spreadsheet, calculate food cost, gross profit.
Cook on service in a section – grill, pans

Lead a crew of kitchen workers.
Prepared meals/desserts for the residents.
Organizing/sanitizing all dishes & kitchen equipment.
Tending to any resident need/requests in a polite professional manner.
Work diligently with strict set deadlines.
Obtained a positive professional attitude while functioning as a team.
Assisting the head chef in anyway needed.

System implementation
Kitchen fit out and inventory of equipment
Purchasing of equipment and food
Organising of walk in cold rooms and freezers
Delegation of work to relevant staff
Coordinating staff on the service times
Coordinating staff to prepare food outside of service times

eec41fc6-a7fb-48b7-9ec0-d717a8d9cafe

Andrew Smith

Professional Summary

Employment history

Education

Skills

fb6cf6d3-5e5d-40dc-ade7-39f7681392a3

Andrew Smith

Professional Summary

Education

Employment history

Skills

a40663c7-3c8a-411a-a067-57fa2a80fc5b

Andrew Smith

Professional Summary

Employment history

Education

Skills

00341502-6f61-4f40-b555-a563ae8df14f

Andrew Smith

Professional Summary

Education

Employment history

Personal info

Languages

Skills

e4ccab4d-433e-40f5-a86c-328b2ecf8ef7

Andrew Smith

Professional Summary

Employment history

Education

Skills

0731202c-9597-403d-a4f0-cb31adb376e5

Andrew Smith

Professional Summary

Employment history

Education

Other

Skills

2a51bd24-ceec-4061-ba41-12f17c3620d5

Andrew Smith

Summary

Employment history

Education

Languages

Skills

e3878497-c83b-4862-a4a6-f32fc010ca12

Andrew Smith

Professional Summary

Employment history

Education

Skills

cffeb8c8-ae42-4bce-8fa0-c46902985791

Andrew Smith

Professional Summary

Employment history

Education

Personal info

Skills

344da4b1-1daf-4ec7-b800-fbc4e8697592

Andrew Smith

Professional Summary

Employment history

Education

Other

Skills

09ee6e38-7d26-44fc-be9c-f529ede4acf5

Andrew Smith

Professional Summary

Employment history

Education

Skills

d364b13d-d26a-48ff-8e1b-9b3aabd1a319

Andrew Smith

Professional Summary

Employment history

Education

HOBBIES

Personal info

Languages