Saute Chef Resume

When writing a Saute 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.

This resume example is a great representation of what a hiring manager is looking for in a Saute Chef Resume. Feel free to use this example for reference as you create your own resume or use this easy resume builder that will guide you through every step of your building your resume in just a few minutes.

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Here is the Saute Chef Resume example:

John Gant

2243 Don Jackson Lane

Southfield, MI 48075

(555)-555-5555

[email]

Job Objective A challenging position as Saute Chef where my skills and abilities will be used to enhance the growth and reputation of the organization.

Highlights of Qualifications:

Substantial experience of large scale fast paced restaurant
Deep knowledge of trends related to quality, quantity and plating food production
Operational knowledge of upholding consistency in quality and taste
Proficient in various kinds of knives and professional kitchen equipments
Skilled at dealing with customers efficiently keeping amicable relations
Ability to perform optimally within time constraints
Ability to prioritize activities to attain given deadlines

Professional Experience:

Saute Chef

Pei Wei Asian Diner, Inc, Southfield, MI

August 2007 – Present

Used high end market and BRU Grill standard cooking procedures and plating styles.
Ensured to comply with all established processes of food and kitchen hygiene and safety.
Executed apt timing of tickets generated and supervised food production working in team.
Established cooking work areas adhering guidelines from restaurant management.
Cooked all food products complying standards of safety, hygiene and health keeping with time schedules.
Procured and stored all food ingredients as required during different shift operations.
Worked on more tasks as requested and assigned by Executive Chef.

Saute Chef

Riverside Hotel, Southfield, MI

May 2004 – July 2007

Cooked different varieties of non-vegetarian items using meat, poultry and seafood.
Used all kitchen equipments like fryers, grills, broilers and ovens.
Ensured to keep cooking work stations cleaned and properly sanitized.
Maintained all equipments used in kitchen appropriately clean and sanitized before closing food production.
Followed precise side-activities and assured continuance of kitchen operation without any delays.
Cooked and presented appropriately all food items on menu following instructions from Chef.
Prepared menu items according to set levels during night service.

Education

Bachelor’s Degree in Hotel Management

National American University, Rapid City, SD