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1

executive sous chef

  •  New menu concepts & implementation.
  • Food & wage cost control.
  • Rostering for 100 staff members.
  •  Over seeing production for 7000 high end meals a day.
  • Forecast budgeting.
  • Stock control & ordering.
  • Over seeing day to day operations.
2

executive sous chef

  • Increase ES from 48 to 80 
  • Increased GSS to one of the highest in Middle East and Africa
  • Staff Training.
  •  Health and Hygiene Control.
3

executive sous chef

  • consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
  • Manage all Kitchens in the absence of the Executive Chef
  • Create all food menus with the guidance of the Executive Chef
  • Complete daily market lists to ensure quality food ordering while maintaining budgeted costs
  • Meet with Storekeepers to ensure quality & par levels are maintained
  • Interact closely with the Catering department to assist in function menu co-ordination and meet with  clients as required
  • Conduct daily shift briefings with all Sous Chefs
4

executive sous chef

  • Development of menus and recipes, Labor and food cost management and banquet management. Involved in interviewing process.
  • Ensure all kitchen Colleagues are aware of standards and expectations
  • Liaise daily with Outlet Managers and Sous Chefs to keep open lines of communication regarding guest feedback
  • Balance operational, administrative and Colleague needs