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1

junior sous chef

  • Incharge for kitchen department including steward and ensures kitchen and staff cafeteria cleanliness.
  • Prepare market order list, function, promotion and ala-carte menu. 
  • Backup western, malay, butchery and chinese kitchen.
  • Incharge in f&b daily operations in absent of resident manager.
  • Report directly to resident’s manager if any matter arise.
2

junior sous chef

  • 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
3

junior sous chef

  • Preparing and cooking meat, seafood and poultry item for 100000 fresh meal every week.
  • Staff training in different area from cooking staff to packaging staff.
  • Implementing HACCP and verification of all paper work.
  • Follow FSSC 22000 ISO standard.
  • Check quality of raw product, cooked product and final product.
  • Train and instruct kitchen employees in proper food preparation procedures.
4

junior sous chef

  • Two Chef Hats Good Food Guide.
  • Hot section Chef.
  •  Food presentation for magazine photo shoots.
  • Menu design for Olympic Greek Team.
  •  Best New Restaurant in Australia 2004.
  • Best Greek Restaurant.