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16

sous chef

  • Duties included overseeing breakfast, lunch, and dinner service.
  • Responsible for purchasing and receiving, effectively maintaining a food cost of 28% and inventory requisition.
  • Involved in scheduling and payroll for staff members.
  • Created daily specials and assisted in creation of seasonal menus and prix fixe menus.
17

sous chef

  • Worked the grill during service.
  • Prepped in off hours. 
  • Helped organize kitchen. 
  • Oversaw 2-4 employees.
18

sous chef

  • assist the head chef 
  • meet and discuss menus and dietrary requirements for weddings
  • corparate functions
  • ensure all osh and haccp requirements are being met
  • staff supervision and training
19

sous chef/ km

  • Kitchen management, 5-6 person line for busy breakfast lunch and dinner. 
  • Daily specials and from scratch kitchen.
  • Ordering, hiring and scheduling sta
  • Meet with management, customers to discuss menus for special occasions, such as weddings, parties, or banquets.ff and deliveries. 
20

sous chef

  • Work with the executive chef in order to create seasonal menus.
  • Cooking large volumes of food.
  • Make sure that all plates that leave the kitchen meet taste and design standards.
  • Ensure that the kitchen operates efficiently, effectively, and professionally.
  • Maintain kitchen inventory and order supplies.
  • Managing inventory and keeping control of stock.
  • Working within specified budgets.