1675 Main Street | Las Vegas, Nevada 89101 Managed a staff of 15 with setting the standards of infusing Asian with Italian Cuisine. Executed menus, quality control, and seasonal specials. Developed new items for café menu and catering menu. You'll find the highest level of employment for this job in the following states: California, Florida, New York, Texas, and Louisiana; and in the following metropolitan areas: New York City, Los Angeles, Chicago, Atlanta, and Houston. Luxury hotel in the heart of Michigan Ave, with an annual Food & Beverage Revenue of 4 million dollars, Supervised Breakfast and Brunch Station(s) for daily set-up, maintenance, and food production; assisted Head Chef in the development and execution of a seasonal Dinner Menu for the Marketplace, Oversee the kitchen's daily management, ensuring proper sanitation for health inspections, as well as kitchen organization, inventory and delegation, recipe writing and testing. Writing a great Sous Chef cover letter is an important step in your job search journey. The best examples from thousands of real-world resumes, Handpicked by resume experts based on rigorous standards, Tailored for various backgrounds and experience levels, Assisted Executive Chef in supervising and training of all BOH staff in an $8 million per year restaurant. Increased employee productivity and reduced labor costs by 12%. Authored recipes that were placed in the corporate database for use in all restaurants, Ran one restaurant location as the sole chef for one month, Assisted with culinary photo shoots and corporate advertising, Max volume of over 1,000 people, restaurant is open 365 days a year for lunch, dinner and Sunday brunch. Developed recipes and recommened menu item pricing. Keywords: Sous chef resume samples, cooking, vacancies, free examples, downloads, food and beverages, trainee, recruitment, job description. Adherence to corporate standards and specification. Position Title: Garde Manger Chef / Cold Kitchen Chef. Scheduled and monitored production process to ensure optimum levels of resource allocation, minimal waste, and required mise en place. Summary : Over 10+ years of experience as a Sous Chef, kitchen and food handling experience have been an energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Coordinated dinner service for two different dining rooms off of the same hot line. Prepped all supplies needed for Garde manger and sauté stations, along with any other food backup. Job description. Quality-focused and efficient Sous Chef adept at preparing and plating food in high energy fast-paced kitchens. A helpful, illustrated guide to writing the perfect chef CV/resume, with a powerful chef CV template. Trained under classically French trained, Chef Geoffrey Frederick Bragg. The ability to communicate with Pastry Chef ,Sous chef as well as Executive chef to insure all the details and job requirement is been done properly according to the hotel standard and internal rule in the kitchen Attends to guest's complaints, inquiries and requests, referees problems to supervisor/Assistant Manager Played key role in expanding menu for cafe offering fresh daily breads, pastries, and pastas. Cooked all menu items plus created breakfast and dinner specials daily. Completed required tasks within assigned time frames. Wrote menus for weekly themed Sunday buffets, as well as an ever changing banquet setting. He/she is positioned a step below the head or executive chef in the chain of command among kitchen staff members as second-in-command to the head chef. Monitored and maintained inventory levels, ordered food and supplies, managed pastry department support staff of 5, and delegated assignments. Company Profiles. Under the direction of the executive chef, you will recruit and train talented kitchen staff on preparing all menu items, oversee operations during meal service, and ensure all dishes served to guests meet the highest quality standards. Executive Chef Resume Samples and examples of curated bullet points for your resume to help you get an interview. As we’ve discovered in this sous chef job description, this role can be a high energy, gratifying job with massive potential for progression into many areas of the catering and hospitality industry. Supervised and developed banquets for over one thousand to small business lunches. Staffing and developing a strong culinary team for $5 million in sales. Creating an effective job description is a crucial part of the hiring process. It provides a preview of what to expect. Customer service via continuous monitoring for and resolving customer problems and issues. Responsible for up to 105 cook to order dinners a night, Prepared and cooked smoked meats, soul food, and breakfast items. Search Jobs. Sample Company is one of the leading firms in our field in the metro area. Managed, trained, hired, and developed BOH kitchen staff, Executed seven menu items including soup, appetizer, bread, and four entrées, Performed Executive Chef duties including menu planning and food purchasing, Designed and implemented Sunday theme dinners, Assisted on the line on grill, smoker, deep fryer, salad, and dessert stations, Checked equipment to ensure health and safety regulations were met; performed maintenance and cleaning, Took orders from customers and suggested craft beer and wine pairings, Served in various roles as hostess, server, and dishwasher when needed, Assisted owner in opening business: planned menus, ordered food and supplies, developed kitchen lay-out and set-up kitchen equipment, Streamlined kitchen operations by employing efficient prep methods and eliminating wasteful practices, Managed and trained kitchen staff effectively to ensure a well-organized and motivated team, Ensured consistency in the quality of the dishes at all times, Secure resources to meet business needs through effective management of work schedules, Manage cost controls of food to contribute to revenue for Owners, Directly responsible for Telluride Conference enter food events, Purchased all food for multi-outlet operations and banquets, Scheduled staff for all outlets and maintained budgeted payroll cost, Conducted monthly inventories for food and beverage in all outlets. 200 people an ever changing banquet setting NC Board of Health, food storage,,! 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