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1

junior sous chef, cdp, apprentice

  • Check the Quality of products and ensure the standards of the head chef are met
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
  • Check the quantity and quality of received products.
  • Order or requisition food or other supplies needed to ensure efficient operation.
  • Supervise a team of 6 people including Chefs, Apprentices and kitchen hands.
  • Demonstrate new cooking techniques or equipment to staff.
  • Check temperatures of freezers, refrigerators, or heating equipment to ensure proper functioning.
2

sous chef

  • Michelin Bib Gourmand Mexican Restaurant by Brian Enyart and James Beard Nominee Jennifer Jones-Enyart
  • 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.
  • Check the quality of raw or cooked food products to ensure that standards are met.
3

sous chef

  • Worked closely with the chefs to create and execute a seasonal menu, including whole animal butchery
  • Developed a fermentation program including kimchis, pickles, hot sauces and miso.
  • Order, receive, and stock all daily shipments of food and beverage.
  • Coordinate with kitchen manager on daily specials, soups, and day-to-day operations.
4

sous chef

  • Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision
  •  Come up with new dishes which appeal to the clients, whenever required
  •  Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”
  •  Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements
  • Plan the food design in order to create a perfect match between the dish’s aspect and its taste
  • Discover talented chefs and train them in order to reach the high standards of the location
  • Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources
5

sous chef

  • Planned daily menus, shopped for and prepared, breakfast, lunch and dinner, including snacks for clients as well as staff.
  • Monitored clients progress and adapted meal planning as needed.
  • Provide clients with information and resources regarding nutrition, weight control, and lifestyle issues. 
  •  Professionally implementing corporate standards and ensuring quality product was served to each and every guest.