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sous chef

  • Manage employees to ensure the completion of the daily task.
  • Serve as support staff for executive chef. 
  • Ensure all supplies are stocked 
  • Create fruit trays 
  • Create vegetable trays
  • Create cheese trays
  • Serve as team leader of events.
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sous chef

  • Design, develop and execute menus for large groups, varying dietary restrictions and seasonal availability. 
  • Prepared and presented fine dining food to a high level of competency. 
  • Supervised staff to maintain consistent levels of quality while operating in a clean, organized work place. 
  • Assisted in hiring, scheduling, food costing and ordering
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sous chef

  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner 
  • Keep a well trained and positive staff, direct as needed and delegate responsibilities to my team
  • Cover all restaurant positions as needed “ Dish washer, Server, Busser, Hostess” 
  • Anticipate resturant needs based on business and order food product accordingly 
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sous chef

  • Prepare large quantities of dishes, rapidly, with tight timelines while supervising and maintaining exceptional standards of sanitation and quality.
  • Maintain ongoing training and development of cooks, conduct cook performance reviews and following up in a timely manner, usually within the same day or the next day.
  • Proven thorough knowledge of food preparation, service, basic food chemistry, raw foods and equipment use.
  • Worked with the head chef to help get overall liquor and food cost down.
30

sous chef/ kitchen manager

  • Plan menus based on anticipated number of guests,
  • Test cooked food by tasting and smelling it to ensure flavor and correct temps.
  • Review menus and recipes to determine labor and overhead costs, and assign prices to menu items.
  • Sourced elite food products, creating a better dining experience.