Executive Sous Chef Resume

When writing a Executive Sous Chef Resume remember to include your relevant work history and skills according to the job you are applying for. Whether you're seeking an entry-level position or have been in your career for a few years, exposing your relevant achievements in your resume can allow you to stand out and get that job interview.

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Here is the Executive Sous Chef Resume example:

Shelley Hernandez

2558 Deer Ridge Drive

Montclair, NJ 7042

(555)-555-5555

[email]

Job Objective Looking for an Executive Sous Chef position with a growing organization.

Highlights of Qualifications:

Vast experience in convention banqueting services
Immense knowledge of planning, preparation and presentation of food
Huge knowledge of prime equipments and knives used in kitchen
Proficient in labor and food cost controlling methods
Skilled at planning and developing menu in allocated budget deadlines
Ability to assist line cooks and sous chef in hour of need
Ability to meet given time deadlines for complete food service processes

Professional Experience:

Executive Sous Chef

Celebrity Cruises, Montclair, NJ

August 2007 – Present

Monitored food quality at all production phases and accordingly analyzed cost.
Managed to work within given budget and followed all company procedures and policies meticulously.
Adhered to every standard operations procedure as stated by corporate office.
Established procedures and ways to provide training to cooking staff as per respective responsibility area.
Ensured to uphold food requisition and controlled wastage of food.
Inspected for cleanliness, food quality and safety at every allocated food outlet.
Ensured to comply accurately with cooking procedures, recipes and details as stated by corporate office.

Executive Sous Chef

Royal Caribbean Cruises, Montclair, NJ

May 2004 – July 2007

Coordinated workstation assembly for subsequent shift for meal preparation.
Ensured to have workstations and food storage areas clean and operations before each shift.
Adhered to HACCP and USPH methods for cleanliness and sanitation.
Supervised performance of staff and workstations operations for compliance with laid down procedures.
Coordinated with Executive Chef to plan, design and develop menu requirements, serving measures, guest remarks.
Provided required on-the-job coaching and mentoring to team to improve existing performance.
Motivated team members to perform to best of their ability
Trained and supervised chefs and cooks for apt skills and talent
Maintained reasonable prices of food items without compromising quality, taste and standards.

Education

Bachelor’s Degree in Hospitality Management

Tarrant County College, Fort Worth, TX