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21

sous chef

  • Check equipment to ensure that it meets health and safety regulations and cleaning, as necessary.
  • Teach staff to Wrap, label, or date food items.
  • Interview, Train and coach Staff to perform in a way that is most effective in our kitchen. This includes all Stewards, prep cooks, cooks and supervisors.
  • Property Sanitarian for all areas of Levy inside Kentucky Expo Center, This includes, kitchen, warehouse, common areas and all 27 concessions.
  • Monitor sanitation practices to ensure that employees follow standards and Levy regulations.
  • Checking inventory on monthly basis
22

sous chef

  • Responsibilities of  this  job include prepping food in a timely manner for the current shift and for the next day as well
  • Cooking food to order as per the design of the chef
  • Also, sanitation of the whole kitchen up to health code standards
  • 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.    
23

sous chef

  • Ensure the optimal quality of the food was one of the main responsabilities on the job.
  • cooking and demonstrate and teach to the other cooks different techniques to improve the dishes.
  • maintain an impeccable work area and ensure the other cooks to do so through example and motivation
  • in charge of requisitions, providers and overall kitchen management.
24

sous chef

  • Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safetyrequirements. 
  • Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving. 
  • Set up and performed initial prep work for food items such as soups,sauces and salads.
  •  Systematically tasted and smelled all prepared dishes, andobserved color, texture and garnishes.
25

sous chef

  • Oversaw daily recipe preparation, food storage, cooking, and presentation.
  • Accomplished Grill, fryer, larder & Pass work.
  • Working under high pressure at busy times.
  • Carrying out regular temperature checks.
  • Ensuring stock rotation is a constant habit.