Junior Sous Chef Resume

Posted in Chef Resume Examples

Penny Clark
4186 Comfort Court
Madison, WI 53718
(111)-537-5037
[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


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Junior Sous Chef Resume

Posted in Chef CV Examples

Junior Sous Chef CV Template

Contact Info

Seth Davies
43 Birklands Dr
Hull
East Yorkshire, HU8 0LL
(01482) 847215
[email protected]

Junior Sous Chef CV Summary

A position of Junior Sous Chef with an organisation offering dedicated culinary services.

Personal Skills

  • Admirable experience in baking and pastry preparation in luxury hotels
  • Huge knowledge of preparing hot and cold food items
  • Deep knowledge of working in high-volume food preparation at banquets and hotel kitchens
  • Proficient in various kitchen equipment and machinery
  • Operational knowledge of slicers, buffalo chopper, grinders, and mixers
  • Skilled at food preparation processes and plating styles in line with menu concepts
  • Strong understanding of established health codes and sanitation rules
  • Ability to judge the taste and the presentation of the prepared food
  • Ability to design, create, manage, and dismantle food display for 8-foot till
  • Ability to write menus and correspondence
  • Work Experience

    Junior Sous Chef
    Marriott International, Leeds
    August 2007 – Present

  • Serve guests at restaurant with taste and quality-rich food at affordable prices in alluring ambience, offering professional service.
  • Monitor culinary operations to uphold food quality objectives.
  • Perform to attain established goals and objectives for personnel development, financial aspect, and facilities maintenance.
  • Supervise kitchen staff performance, in accordance with company policies and established laws.
  • Provide assistance for employee training and mentoring.
  • Plan, assign, and monitor employee’s work duties.
  • Routinely respond to complaints, solving minor kitchen personnel issues.
  • Report to kitchen management official about injuries and accidents, if any.

    Junior Sous Chef
    Indulge, Leeds
    May 2004 – July 2007

  • Supervised routine kitchen operations, reporting directly to Executive Chef.
  • Monitored food preparation in regard to taste, quality, service, and plating consistency.
  • Headed responsibility to create daily special food items in menu.
  • Maintained stewarding and sanitation in kitchen.
  • Assisted in everyday banquet cuisine operations, directing employees accordingly.
  • Visually inspected, selected, and exclusively used fresh food ingredients.
  • Performed activities in different kitchen sections with enthusiasm.
  • Education and Training

    MA Culinary Arts Management
    University College Birmingham, Birmingham


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