Junior Sous Chef Resume

When writing a Junior 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 Junior Sous Chef Resume example:

Penny Clark

4186 Comfort Court

Madison, WI 53718

(555)-555-5555

[email]

Job Objective A position of Junior Sous Chef with an organization offering dedicated culinary services.

Highlights of Qualifications:

Admirable experience in baking and pastry preparation in luxury hotel
Huge knowledge of preparing hot and cold food items
Deep knowledge of working in high volume food preparation in banquet and hotel kitchen
Proficient in various kitchen equipments and machinery
Operational knowledge of slicers, buffalo chopper, grinders and mixers
Skilled at food preparation processes and plating styles commensurate to menu concepts
Strong understanding of established health codes and sanitation rules
Ability to judge taste of food prepared and its presentation
Ability to design, create, manage and dismantle food display till 8 feets
Ability to write menus and correspondence

Professional Experience:

Junior Sous Chef

Kimpton Hotels and Restaurants, Madison, WI

August 2007 – Present

Served guests at restaurant with taste and quality rich food at affordable prices in alluring ambience offering professional service.
Monitored culinary operations to uphold of food quality objectives.
Performed to attain established goals and objectives of personnel development, financial aspect and facilities maintenance.
Supervised performance of kitchen staff in adherence with company’s policies and established laws.
Provided assistance for employee training and mentoring.
Planned, assigned ad monitored work duties to employees.
Responded to complaints and solve routine minor issues of kitchen personnel.
Reported kitchen management official about injuries and accidents if any.

Junior Sous Chef

Hilton Hotels, Madison, WI

May 2004 – July 2007

Supervised routine kitchen operations and reported directly to Executive Chef.
Monitored food preparation in regard to consistent taste, quality, service and plating.
Headed responsibility to create daily special food items in menu.
Ensured to maintain stewarding and sanitation in kitchen.
Assisted in everyday banquet cuisine operations and directed employees accordingly.
Inspected visually, selected and used fresh food ingredients exclusively.
Performed activities in different kitchen sections with high interest.

Education

Bachelor’s Degree in Culinary Arts

Ferris State University, Big Rapids, MI