Top Sous Chef Skills

Below we've compiled a list of the most important skills for a Sous Chef. We ranked the top skills based on the percentage of Sous Chef resumes they appeared on. For example, 20.2% of Sous Chef resumes contained Kitchen Areas as a skill. Let's find out what skills a Sous Chef actually needs in order to be successful in the workplace.

The six most common skills found on Sous Chef resumes in 2020. Read below to see the full list.

1. Kitchen Areas

high Demand
Here's how Kitchen Areas is used in Sous Chef jobs:
  • Inspected the daily maintenance and work order logs of the dining facility to include kitchen areas and dry storage areas.
  • Ensured that high standards of sanitation and cleanliness was maintained throughout the kitchen areas at all times.
  • Supervised all kitchen areas to ensure a consistent, high quality and presentation is delivered on point.
  • Plan, prep, set up and provide quality service in all kitchen areas.
  • Monitored and helped in maintaining cooking work stations and other kitchen areas sanitized.
  • Conducted daily line checks and walk-through inspection of all kitchen areas.
  • Scheduled regular cleaning and maintenance for all kitchen areas and equipment.
  • Coached and trained new employees in all kitchen areas of restaurant.
  • Conduct regular inspections of kitchen areas and correct problems.
  • Organized walk-in, refrigerators, and kitchen areas.
  • Oversee staff and productivity in all Kitchen areas!
  • Assisted Executive in all kitchen areas.
  • Supervised the high standards of sanitation cleanliness and safety were maintained throughout the kitchen areas at all times.

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2. Food Preparation

high Demand
Here's how Food Preparation is used in Sous Chef jobs:
  • Job included assisting and overseeing food preparation, implementing new safety and sanitation practices and organizing employees for services.
  • Managed daily operations including menu planning, purchasing, ordering, food preparation and inventory.
  • Demonstrated exemplary customer service skills through careful food preparation, according to customer's expectations.
  • Supervised food preparation to ensure proper consistency, flavor, presentation and efficient portion control.
  • Trained employees in customer service and food preparation procedures coinciding with high-end establishment standards.
  • Provided high quality food preparation and excellent customer service in the corporate cafeteria environment.
  • Executed daily operations of food preparation in a Texas/ Cajun Louisiana style restaurant.
  • Coordinated with executive chef to oversee food preparation for cafeteria and catering.
  • Selected and developed recipes, applying personal knowledge and experience in food preparation
  • Ensured food preparation procedures for quality, uniformity, and accurateness.
  • Improved food protection/sanitation program for all cooking and food preparation activities.
  • Trained and developed culinary staff in sanitation and food preparation procedures.
  • Cited for food preparation and consistency for quality and accuracy.
  • Organized food preparation and presentation for extremely busy meal services.
  • Delegate various responsibilities of food preparation to other team members.
  • Maintain proper sanitation and safety in food preparation areas.
  • Monitored quality and quantity of food preparation and service.
  • Developed standard recipes and techniques for food preparation and presentation
  • Enforced and maintained sanitary food preparation conditions during production.
  • Staffed, supervised and coordinated proper food preparation.

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3. Banquet Facility

high Demand
Here's how Banquet Facility is used in Sous Chef jobs:
  • Prepared menus for banquet facility with capacity of 500
  • Promoted to direct staff of 7 in culinary operations at $1.5 million 205-room hotel, restaurant/lounge and banquet facility.
  • Oversee operations including small breakfast/ lunch kitchen along with large banquet facility, and catering operations.
  • Supervised all food preparation for 120 seat dining room and 350 seat banquet facility serving international fare
  • Opened a brand new facility with 300 seat dining room and 250 seat banquet facility.
  • Assist the Head Chef in the operation and management of an upscale restaurant and banquet facility
  • Assisted the Chef with all aspects of running an exclusive clubs kitchen and banquet facility
  • Supervised in the production of meals for this fine dining and banquet facility.
  • Prepared and served food for line service, banquet facility and outings.
  • Seated 120 customers, 200 rooms, and 500+ in banquet facility
  • Managed 300 seat restaurant and banquet facility of up to 1000.
  • Supervised up to 10 employees in kitchen operations for a multi outlet banquet facility serving 10-500 guests.
  • Supervised a banquet facility and two a la carte restaurants serving up to 880 people.
  • Assisted Executive Chef in medium volume restaurant, with high volumebanquet facility.

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5. Dinner Service

high Demand
Here's how Dinner Service is used in Sous Chef jobs:
  • Prepared/organized weekly and daily preparation and execution of dinner service and events.
  • Expedited dinner service and maintained consistent high quality.
  • Expedited dinner service Implemented quality control Responsible for ordering
  • Worked at the farm daily tending to the produce and animals and worked dinner service at night on all stations.
  • Managed kitchen staff for dinner service, and enforced the Executive Chef's standards, for this fine dining establishment.
  • Busy Water fire Waterfront restaurant with multiple banquet rooms that seat 20 to 200 people while dinner service is ongoing.
  • Prepare menu items for lunch and dinner service as well as cooking and expediting the line for lunch and dinner.
  • Ensured food quantities and daily prep, and expedited dinner service to ensure the food look like the company spec.
  • Worked as Sous Chef for very popular seasonal restaurant producing over 350 covers for dinner service during summer season.
  • Required to assist Head Chef in dinner service, while assisting management of the kitchen and all operations performed.
  • Managed a team of line cooks in the preparation of food for breakfast, lunch, and dinner service.
  • Create standardize recipes, assist executive chef in prep, schedule making, inventory, brunch and dinner service.
  • Placed in charge of ordering, purchasing, inventory, daily specials and fabricating all proteins for dinner service.
  • Oversee Line Cooks During Dinner Service and Events * Scheduling Employees * Manage Day-to-day Duties in Absence of Executive Chef
  • Directed and executed both lunch and dinner service, as well as fine dining wine dinners and catered events.
  • Oversee two other outlets that are open for evening dinner service (The Living Room and Big Bar).
  • Assisted Chef Lisa MacDougal in daily prep and execution of dinner service at award-winning, fine dining restaurant.
  • Executed dinner service, trained staff and created daily dinner specials that cost between $17.00-$37.00.
  • Performed day-to-day operations of the kitchen, such as prep for brunch, lunch, and dinner service.
  • Expedited dinner service from line, assuring quality control of food service, plating design, and consistency.

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6. Food Cost

high Demand
Here's how Food Cost is used in Sous Chef jobs:
  • Trained and managed all culinary personnel, supervised and coordinated all culinary activities, estimated food consumption and managed food cost.
  • Created an inventory system to effectively monitor inventory levels and calculate food costs on a weekly basis.
  • Maintain steady food costs by making cost-efficient menus without sacrificing presentation or quality of product.
  • Aided executive chef with food/supply ordering and monthly inventory/food cost estimating.
  • Ensured accuracy of monthly inventory to accurately control food cost.
  • Assisted with food/supply ordering and monthly inventory/food cost estimating.
  • Managed product inventory to maintain food cost efficiency.
  • Maximize profitability within food cost guidelines.
  • Contributed to kitchen management of seasonal $3M restaurant including preparing, cooking, expo, food costing, and ordering.
  • Created and completed prep list, Made soups of the day from scratch, keeping up with labor and food cost.
  • Reduced food costs 3% the 1st 6 months, by seeking competitive prices among 10-15 distributorships for nearly 400 ingredients.
  • Increased percentage of farm-fresh local ingredients to 90% (summer figures), while maintaining 31% food cost.
  • Maintained the profit and loss statements and set the daily budgets based on forecasts of business to meet food cost.
  • Reduced overall inventory to a minimum after taking over ordering as well as reduced general hourly labor and food costs.
  • Maintained the food cost and inventory control, planned menus, created recipes, coached and trained 50 FTE employees.
  • Researched and improved food cost without sacrificing quality, as well as designed and implemented a simple cost-reducing ordering system.
  • Worked on reducing the food cost but not dropping the quality of food for the guests at the casino.
  • Controlled and managed food cost and inventory levering it from 36% to 28% without effecting product quality.
  • Communicated with restaurant owners daily to budget goals and reduce labor and food costs for 8 million dollar restaurant.
  • Handled the food and wine ordering Managed the front and back house management Kept a nineteen percent food cost.

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7. Daily Specials

high Demand
Here's how Daily Specials is used in Sous Chef jobs:
  • Developed two to four daily specials introducing new menu items and evaluating customer response.
  • Participated in developing and helping other associates develop daily specials.
  • Requisitioned and purchased foodstuffs, and developed daily specials.
  • Developed and implemented creative menu items for daily specials.
  • Designed and implemented daily specials and alcohol pairings.
  • Developed and implemented daily specials.
  • Worked with Executive Chef on planning daily specials, cooking menu items to order, ordering food and supplies for inventory.
  • Worked on recipe development for the original / base menu as well as the daily specials and the seasonal menu changes.
  • Job duties consisted of: -create, prep, and prepare daily specials along with training new hire employees/existing employees.
  • Entrusted with creating and preparing daily specials, executing banquet operations, and managing all personnel on evening dinner shifts.
  • Supervised daily kitchen operations including: menu planning, daily specials, baking, soups, purchasing and receiving.
  • Created extensive daily specials, ran the line, and was the lead for extremely busy brunch on weekends.
  • Assisted owner & the executive chef w/ menu planning, inventory, daily specials, supervision of kitchen staff.
  • Estimate food and labor cost, create schedules, run daily specials, order food and other kitchen supplies.
  • Created new menus and daily specials, in addition to scheduling and controlling all related food and labor expenses.
  • Created daily specials and assisted Chef on ordering, writing schedules, special event dining and supervising of staff
  • Created daily specials, kept a 35% food cost in line and managed a staff of five.
  • Designed daily specials and special tasting menus as well as cooking classes for the members of the club.
  • Line cook and prep cook duties, inventory control, created daily specials, made menu items from scratch
  • Assisted Chef in several duties including development of daily specials as well as supervision of evening kitchen staff.

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8. Cuisine

high Demand
Here's how Cuisine is used in Sous Chef jobs:
  • Performed purchasing function for this million-dollar upscale establishment specializing in Modernized French cuisine with other worldly influences.
  • Developed, prepared, and finalized finishing presentation of innovative upscale American cuisine with French influence.
  • Performed daily purchasing functions daily for establishment; specializing in American cuisine and international flavors.
  • Provide high-level support to executive chef with responsibility for preparing authentic West Indian cuisine.
  • Utilized standardized ingredients and measurements to maintain consistent cuisine and continual guest satisfaction.
  • Adjusted monthly menus to maximize use of seasonal local ingredients and international cuisines.
  • Worked in molecular gastronomy/poly-science kitchen environment and equipment (modernist cooking/cuisine).
  • Oversee culinary efforts involving preparation of different cuisines for high volume dinning.
  • Performed purchasing for this upscale establishment specializing in American and French cuisine.
  • Develop menus and prepare high-class cuisine for a large rehabilitation facility.
  • Performed purchasing function for upscale establishment specializing in Italian/Continental cuisine.
  • Assisted in everyday banquet cuisine operations and directed employees accordingly.
  • Prepared and served weekly buffets for different International cuisines.
  • Standardized innovative production recipes to maintain consistent dietary cuisine.
  • Style of cuisine focused on Contemporary California and Mediterranean.
  • Cooked multiple cuisines including vegan and vegetarian menus.
  • Prepared fine Latin cuisine Menu planning Daily food preparation
  • Developed a comprehensive understanding of Modern American cuisine.
  • Assumed key management role within American cuisine restaurant.
  • Continued innovative quality of classic American cuisine.

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10. Labor Costs

high Demand
Here's how Labor Costs is used in Sous Chef jobs:
  • Demonstrated continuous commitment to reducing food and labor costs by controlling inventory and ordering and managing labor by reducing overtime.
  • Maximized effectiveness and efficiency of human resources to reduce labor costs.
  • Monitored and controlled food/labor costs.
  • Worked with F&B Management in executing daily prep, nightly specials, food and labor costs, and purchasing.
  • Provided direct assistance in the maintaining of a (high season) below 30-35% food cost and consistent labor costs.
  • Manage food and labor costs; complete weekly ordering for meats and produce; submit monthly/quarterly inventory and cost reports.
  • Dominated in increasing sales, guest count, and accurately monitored and reported food/labor costs, equipment maintenance and waste.
  • Oversee all food and labor costs, as well work with local purveyors and farms to source high quality ingredients.
  • Created daily specials and menu items.- Assisted with food and labor costs.- Responsible for executing banquets and off site events.
  • Control food and labor costs through product ordering and waste management to increase company profitability and adhere to departmental budget.
  • Helped manage food and labor costs and schedule and train staff of 20 cooks and 10 food-service workers and dishwashers.
  • Ordered and inventoried all kitchen products, analyzed food and labor costs, handled scheduling and trained new cooks.
  • Gained experiences in three outlets; produced excellent food and labor costs; food sales of $40 million.
  • Played integral role in saving more than $1,000 monthly by accurately monitoring and reporting food/labor costs and waste.
  • Controlled food and labor costs as well as menu costing; increased business from previous year by 30%.
  • Worked directly under Executive Chef on purchasing, cost control, food costs and labor costs for a 325-seatrestaurant.
  • Supervised all shifts, managed food and labor costs and upheld professional standards in Wolfgang Puck Fine Dining Group.
  • Analyze and review daily food and labor costs to ensure the cost maintains between 30 % and 33%.
  • Supervised a team of 20 and delivered exemplary performance in significantly decreasing food and labor costs by 5%
  • Assisted the executive chef in managing the kitchen and was actively involved in controlling food and labor costs.

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11. Customer Service

high Demand
Here's how Customer Service is used in Sous Chef jobs:
  • Assist in overall accountability for all operations, including financial objectives, personnel management, and customer service and product quality.
  • Processed approximately 500-700 products per shift while providing excellent customer service to restaurant patrons ensuring their visit upheld their expectations.
  • Ensured a safe workplace and pleasant customer service experience Managed the overall performance of food service facility and kitchen operations
  • Interacted daily with hundreds of customers providing excellent customer service and assistance in selecting products and menu items.
  • Provide exceptional customer service and maintain good working relationships with coworkers, customers, administrators and managers.
  • Expedited orders throughout service in order to regulate prompt customer service and turnover, to maximize profitability.
  • Trained and motivated employees to efficiently comply with all company procedures and deliver excellent customer service.
  • Motivated, coached and monitored staff performance ensuring great customer service and excellent food quality.
  • Engage with one hundred percent satisfaction within customer service leaving every customer highly satisfied.
  • Delivered excellent communication and customer service by leading a top-performing hotel kitchen staff.
  • Provide friendly customer service during events and focus on delivering proper food presentation.
  • Established and maintained high rapport with customers resulting in exceptional customer service.
  • Recognized for excellent customer service and diligence in fast paced environment.
  • Directed and administered food service and promoted quality customer service.
  • Delivered great customer service and maintained professionalism at all times.
  • Used professionalism continually, courtesy, customer service and teamwork
  • Developed relationships with high government agents per customer service.
  • Provided excellent customer service to a diverse customer population.
  • Provide a baseline for excellent customer service and overachieve.
  • Maintained excellent customer service throughout all kitchen operations.

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12. Saut

high Demand
Here's how Saut is used in Sous Chef jobs:
  • Experienced grill, saute, and Sous Chef(relief) at a fine dining French-American theme restaurant.
  • Cooked line positions as needed to include, Saute, Grill, Fry, and Expediting.
  • Saute, Broiler, Inventory management, Menu Planning, Delegating labor and work review....
  • Worked with pizza oven, saute, char broiler, and deep fryer to prepare meals.
  • Work dinner service, working all stations, grill, saute and pantry.
  • Prepared roast, saute meats, fish and vegetables, baking desserts.
  • Set up and prepare the entire Saute & Broiler station.
  • Experienced culinary specialties are Saute, Broiler and Char-Grilling.
  • Assist Grill and Saute cooks during dinner service.
  • Saute, grill, and expediting stations.
  • Started as saute chef with specialty preparation.
  • Worked saute, grill, oven, flattop, expo, cold apps and salads, and fry.
  • Worked saute, grill, and meat carving stations on the line.
  • Grill, brunch, expedite, dinner, saute, prep,
  • Saute, Grill, Fish, Roast, Saucier, Banquets.
  • Run the fryer, saute, and expo stations.
  • Saute, grill, fryer, pastry chef.
  • Saute, Grill and Fry.
  • Directed Saute and expeditor operations.
  • Worked the line in all stations, prepared food for all stations including salads, fryer, grill, and Sautee.

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13. Chefs

high Demand
Here's how Chefs is used in Sous Chef jobs:
  • Worked directly with commissary manager and other Chefs on new product development and implementation.
  • Coordinated and worked with Chefs to execute daily business and various restaurant-sponsored functions.
  • Assumed management responsibilities in the executive Chefs absence.
  • Assumed Executive Chefs responsibilities during his absence.
  • Supervised cooks/chefs at multiple locations.
  • Establish performance goals for department and empower associates to meet or exceed targets and direct the duties of the Sous Chefs.
  • Trained, mentored, managed and disciplined lead chefs, associate chefs, prep cooks, pastry assistants and dishwashers.
  • Trained (lecture and lab) 60 chefs, cooks and apprentices for 3 months before the hotel was opened.
  • Worked in tandem with ESSEX Executive Chefs to execute and maintain policies and recipes as outlined with ESSEX culinary standards.
  • Coordinated with my administrative team and fellow chefs for each night's dinner menu ensuring accurate and proper ordering.
  • Ascended through the kitchen ranks from prep cook to sous chef in eight years under four cook different chefs.
  • Conducted a work environment to suit the needs of junior Chefs and apprentices to develop basic and advanced culinary skills
  • Maintained a running inventory of prepared foods and dry items to assist chefs with tracking and reducing food costs.
  • Developed Chefs tasting table and interactive cooking Demo wine room for site visits, wine dinners and specialty events.
  • Cooked for 20-40 people, on average, utilizing different styles and flavor profiles determined by executive chefs.
  • Worked privately and for other chefs in catering high-end style private dinners, parties, reunions, etc.
  • Assisted chefs to manage the kitchen along with placing food orders for banquets of up to 500 guests.
  • Lead a team of Chefs in Multiple Outlets to maintain hotel standards in food quality and increasing profits.
  • Lead a kitchen staff of up to 10 individuals including chefs, prep cooks, and utility workers.
  • Hire, train, and direct a large assortment, and variety (duplicated word) of cooks/chefs.

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14. High Volume

high Demand
Here's how High Volume is used in Sous Chef jobs:
  • Cooked and prepared meals closely following menu recipes in an extremely fast paced/ high volume microbrewery.
  • Produced consistent cuisine in high volume historic restaurant serving the downtown business community and residents.
  • Organized preparation for a high volume restaurant, supervised and managed daily kitchen activities.
  • Furthered personal experience in high volume catering, bountiful culinary displays and centerpieces.
  • Maintained inventory control of a high volume restaurant and catering department.
  • Participated in intensive menu production in a high volume catering facility.
  • Prepared meals in a high volume kitchen with attention to exceptional quality, emphasizing fine details, precision, and innovation.
  • Supervised a kitchen staff of 10 in a high volume dining hall with various outlets and diverse range of food choices.
  • Opened and managed prep board delegating responsibilities to staff, rotating stock and putting away orders, expedited high volume rushes.
  • Entrusted with preparation of food items including sandwiches, pizza, fish, chicken, salads, in a high volume environment
  • Expedited service of dishes, overseeing the entire line during dinner service, in a fast paced, high volume environment.
  • Worked in a very high paced, high volume restaurant, managing all Back of House staff (40-50 people).
  • Assisted Executive Sous Chef in the daily operation of the buffet restaurant, breakfast/lunch/dinner high volume outlet seven days a week.
  • Assisted in the management of this high volume/high quality kitchen that served our restaurant, rooftop bar and room service.
  • Maintained a station on the line for a high volume house that averaged 300-400 covers for breakfast and lunch service.
  • Cooked in high volume, made menu changes, made large food orders, controlled food costs and labor.
  • Managed 5 cooks and 7 servers in preparation of appetizers, entrees, and desserts in high volume kitchen.
  • Enhanced employee retention and morale by promoting a team environment and emphasizing guest relations in a mid/high volume operation.
  • Worked and trained at Union Station location responsible for running high volume brunch, lunch, and dinner shifts.
  • Managed staff of 9 employees in preparation of entrees, specialty dishes and desserts in a high volume restaurant.

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15. Special Events

average Demand
Here's how Special Events is used in Sous Chef jobs:
  • Support the event management personnel with management of service/wait staff during special events.
  • Implemented new promotional menu concepts and designed special events and catering.
  • Organized special events with special menu and allergen requirements.
  • Organized special events for dignitaries, including President Reagan
  • Consult with members on large scale banquets, weddings, and unique special events, including a member event serving 1000.
  • Manage large events, corporate functions, special events and private in-home catering events including and high-end private parties primarily In Denver
  • Oversee the preparation of both daily meals in the club house, and food for banquets, weddings and special events.
  • Tasked with the preparation of food for special events, in-house catering, Tasting menus, cooking classes and off-site parties.
  • Created and produced weekly menus and daily specials, coordinated special events, assisted chef with ordering and cost controls.
  • Developed recipes as required for restaurant dishes; worked special events, assisted in demonstrations, catering and private dinners.
  • Helped Chef with hiring, ordering, butchering, inventory, special events, and day to day service.
  • Gained extensive experience with production/preparation of food for all stations of service, banquets and off site special events.
  • Managed off-property catering events, private functions, and in-house special events such as the annual Sony Open Golf Tournament
  • Provided professional services for catering to private parties, consult with catering staff about food production of special events.
  • Prepare food daily as outlined on the Food Production Worksheet for special events, employees and country club members.
  • Executed and supervised multiple special events focused on creating food pairings with local, Minnesota beers and other products.
  • Create and execute progressive yet cost-effective menus; responsible for flawless execution of owner, VIP and special events.
  • Provided support for catering, banquets and special events scheduled throughout the year in addition to the baseball season.
  • Assist food and beverage director, sales, and banquet staffs with banquets, social parties and special events.
  • Inventory special events party of 1,000 or more, manage delayed flights to make sure my employees make enough food

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16. Daily Operations

average Demand
Here's how Daily Operations is used in Sous Chef jobs:
  • Coordinate and execute daily staff meetings to maintain thorough communication between management and staff, reflecting company goals and daily operations.
  • Led projects in organizing daily operations, ordering and inventory forecasts, and maintaining sanitary procedures.
  • Coordinate and oversee all preparation and daily operations for each individual station and catering orders.
  • Managed and maintained daily operations for high-volume restaurant serving an international client base.
  • Supervised daily operations of multiple food service stations, inventory and cleaning assignments
  • Supported daily operations of the business, including nightly inventory audit.
  • Monitored daily operations of kitchen management and supervision of kitchen staffs.
  • Maintained proper food sanitation and food quality levels for daily operations.
  • Managed daily operations of entire restaurant alongside Executive Chef Sandy Freedman.
  • Ensured the restaurant daily operations were completed effectively and efficiently.
  • Managed daily operations in a high profile environment.
  • Ensured daily operations exceeded safety and sanitation requirements.
  • Supervised daily operations for the restaurant and banquets department
  • Executed daily operations of food preparation and service.
  • Maintained standards of cleanliness of daily operations.
  • Executed daily operations alongside the Executive Chef.
  • General purchasing and ordering for daily operations.
  • Directed daily operations of food production departments.
  • Helped oversee daily operations of entire restaurant.
  • Maintained health-related documentation of daily operations.

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17. Cost Control

average Demand
Here's how Cost Control is used in Sous Chef jobs:
  • Assembled menus for wine/beer dinners-Used local sustainable food products-Prepared and executed large banquet parties-Developed menu pricing, ordering and cost control.
  • Designed and implemented strict cost control measures and training initiatives, increasing productivity.
  • Supervised daily basis food preparation, individual cost control, qualitative and quantitative inventory
  • Maintained a menu of excellent standards while effectively managing cost control.
  • Ordered expeditiously, quality and inventory control along with portion/cost control.
  • Managed cost control procedures and successfully operated within budget forecasts.
  • Optimized kitchen inventory for product availability and cost control.
  • Manage portions and quantities to maintain proper cost control while ensuring restaurant doesn't run out of items on the menu.
  • Supervised up to fifteen cooks, maintained sanitation of kitchen, involved in all aspects of food and labor cost control.
  • Used software program (Event Master) to keep track of inventory, budgeting, cost control, and invoice reconciliation.
  • Assisted in managing and controlling resources and materials to ensure quality, adequacy of supply and cost control within budget.
  • Acted as a liaison between school principal and kitchen employees *Daily inventory, Scheduling, Cost controls, and overall budget
  • Hired the Kitchen staff, organized the kitchen, established stocking levels and handled all food ordering and cost controls.
  • Assisted Chef in all daily food executing, product ordering, cost control, inventory, catering, and delivery.
  • Assist Executive Chef with food and labor cost control, purchasing, and scheduling a kitchen staff of 20 employees.
  • Initiated, Developed, and Maintained Inventory Control and Purchasing from Local and Non-Local Purveyors While Monitoring Cost Controls.
  • Assist chef in human resources, ordering, menu planning, operational cost controls and perform kitchen line positions.
  • Inventory and ordering including invoicing Team development through side by side mentoring cost control methods, quality control of menu
  • Prepare quality food for a high quality restaurant Cater to large parties Menu planning, cost control and kitchen management
  • Analyzed profit and loss statements with the management team for cost control and provided reporting and ideas on improvement.

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18. Staff Members

average Demand
Here's how Staff Members is used in Sous Chef jobs:
  • Collaborated closely with senior management and fellow supervisors in scheduling, training and disciplining culinary and utility staff members.
  • Directed purchasing and procurement, facilitating daily line-ups and training sessions with staff members, and executing quarterly reviews.
  • Launched a profitable restaurant improved quality and mutually respectful environment for all staff members.
  • Supervised and assisted staff members in preparing food following executive chef guidelines.
  • Coordinated daily responsibilities with staff members ensuring the business ran efficiently.
  • Served as the primary manager for 10 staff members and lead the expediting and coordination of lunch and dinner services.
  • Hired, trained, and managed all staff members to execute quality food in Concord's single fine-dining restaurant.
  • Charged with setting par levels, training staff members and performing spot checks to ensure recipes are adhered to.
  • Managed, trained, and mentored new staff members to improve efficiency and quality of product and services.
  • Involved in delegating responsibilities to the staff members and ensuring proper food turnout within a designated time frame.
  • Coached and mentored 30 staff members by offering constructive feedback and taking interest in their long-term career growth.
  • Managed seven to ten staff members, including line cooks, pastry chefs and other kitchen team members.
  • Communicated effectively with other staff members (such as kitchen staff, host staff, and management).
  • Lead 30 staff members to prep and cook food for staff member and players delivered food to suites.
  • Interviewed and hired staff members, and trained them on the Standard Operating Procedures of the Kitchen.
  • Managed 25-50 staff members for convention kitchen and providing food services for up to 2,500 guests.
  • Evaluate staff performance, training of new hires and address any performance issues of staff members.
  • Trained new staff members on station assignments, cooking techniques, and proper sanitation practices.
  • Butchered whole animals for use in nose-to-tail menu, trained new staff members in butchery.
  • Cleaned the kitchen area and supervised four staff members who did the serving and dishes.

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19. Inventory Control

average Demand
Here's how Inventory Control is used in Sous Chef jobs:
  • Maintained proper inventory control/purchasing and receiving
  • Monitored equipment maintenance and sanitation of kitchen facilities and collaborated with Executive Chef on inventory control, employee concerns and operations.
  • Partnered with the executive chef in managing daily production operation, banquet management, employee development and inventory control.
  • Inventory control and ordering * Financial and operational accountability/ Meet Financial Targets * Maximize management team productivity
  • Maintained inventory control of all kitchen provisions, ensuring timely ordering and stocking of deliveries.
  • Redeveloped menu and raised prices selectively; improved inventory control, and improved buying negotiations.
  • Developed and maintained food and supply inventory controls, assistant supervisor of daily kitchen operations.
  • Assisted Chef with menu planning, inventory control, quality assurance and production/cost monitoring parameters.
  • Supervised staff, expedited ordering and inventory control, oversaw kitchen maintenance and prepared schedules.
  • Acquired considerable knowledge and proficiency maximizing kitchen productivity, staff performance and inventory control.
  • Initiated cost savings initiatives by closely monitoring inventory control through end of week inventory.
  • Manage inventory control to ensure sufficient levels of high-quality product while eliminating waste.
  • Manage and maintain accurate inventory par levels and enforce inventory controls.
  • Created and managed inventory control/production sheets and waste management logs.
  • Directed expedition of service, production and maintained inventory control.
  • Executed daily inventory control and maintained product for operation.
  • Performed food costing, ordering/inventory control and designed menus.
  • Participated in ordering, inventory control and evaluating cost/profit.
  • Maintained food inventory control and negotiated with vendors.
  • Developed and maintained food and supply inventory controls.

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20. Line Cooks

average Demand
Here's how Line Cooks is used in Sous Chef jobs:
  • Managed a staff of twenty line cooks and prep teams to prepare three-course meals for 600 to 1,000 people per day.
  • Directed, and monitored the performance of Line Cooks while ensuring an organized, clean and sanitary work area and equipment.
  • Oversee line cooks, order food supplies and maintain appropriate stock control * Provide overall leadership in the absence of Executive Chef
  • Manage team of 8-12 line cooks and assist with banquet events at Bell Harbor Conference Center and World Trade Center venues.
  • Trained, lead, and supervised a team of 5-25, ranging from prep and line cooks to off-site event teams.
  • Supervised line cooks, as well as prep cooks to ensure overall food quality is maintained and hygienic standards are upheld.
  • Organized and trained line cooks, expedited orders and assisted with daily preparation, nightly specials, and special functions.
  • Trained new line cooks to ensure they are competent in the kitchen and operate in a smooth and efficient manner.
  • Manage back of house staff of 12-14 line cooks, prep cooks and dishwashers and insured daily task were done.
  • Manage line cooks and other kitchen staff, in preparation of specialty dishes, entr e's, and desserts.
  • Direct supervision of all prep cooks, line cooks, expo, food runners, and the dish washing team.
  • Supervised activities of 20 employees, including line cooks, prep cooks, pantry staff, and kitchen support staff.
  • Managed a night crew of a 10 line cooks, preps with a specific focus on Texas style smoking.
  • Assisted the Executive Chef in managing, supervising and training line cooks, prep cooks and utility team members.
  • Supervised, coached and conducted performance management protocol for 15 kitchen personnel consisting of prep cooks and line cooks.
  • Lead, coached and trained the line cooks (sales per labor hour scheduling to meet company projections).
  • Prepare the food production documents with detail instructions for the line cooks to execute on a daily basis.
  • Created scheduled for Main Kitchen employees including stewards, polishers and line cooks to ensure efficiency throughout service.
  • Created menu specials, managed line cooks, and emphasized quality control, consistency, and minimize waste.
  • Supervised line cooks, pantry cooks & banquet cooks to ensure high caliber meals were prepared and served.

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21. Quality Standards

average Demand
Here's how Quality Standards is used in Sous Chef jobs:
  • Supervised and evaluated high-end restaurant / kitchen operations and activities to ensure that quality standards are consistently being achieved.
  • Selected and developed recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards.
  • Achieved daily output goals by communicating effectively with team and ensuring all finished product met stringent quality standards.
  • Increased sanitation and quality standards, as well as implemented new organizational and production procedures.
  • Directed servers and cooks for optimum quality standards and professionalism.
  • Increased patronage by instilling consistency and raising food quality standards.
  • Maintained the highest quality standards and revised inefficient procedures.
  • Maintain food quality standards- including consistency and presentation.
  • Expedited orders regularly to ensure consistent quality standards.
  • Meet quality standards concerning food preparation and presentation.
  • Redefined quality standards within the banquet department.
  • Establish presentation technique and quality standards.
  • Provided excellent food quality standards.
  • Ensured that all food production associates were performing their duties as prescribed by the quality standards established by the Executive Chef.
  • Lead a ten (10) member staff in their pursuit of guest service excellence and exceptional food quality standards.
  • Ensured that prepared food met quality standards, while also estimating actual food requirements, before being served to customers.
  • Comply with all portion sizes, quality standards, department rules, policies and procedures, product ordering and inventory.
  • Maintained fast, accurate service, positive guest relations, while ensuring products are consistent with quality standards.
  • Supervised, trained and motivated 12+ employees to prepare all items to high quality standards in time-critical situations.
  • Supervised and coordinated activities of cooks and workers engaged in food preparation to insure quality standards are met.

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22. BOH

average Demand
Here's how BOH is used in Sous Chef jobs:
  • Updated operating instructions and created English/Spanish recipe books empowering BOH personnel with tools to accurately expedite production to current standards.
  • Managed BOH staff and oversaw production of televised establishment for this upscale restaurant specializing in New American cuisine.
  • Managed all aspects of restaurant (BOH) including but not limited to training, proper food handling, and inventories.
  • Instructed FOH in daily meetings about menu changes and specials, trained and managed BOH daily in every position and job.
  • Consulted, motivated, coordinated, and participated in kitchen activities with BOH employees, while overseeing food quality and presentation.
  • Worked as Sous Chef during service managing personnel FOH and BOH and expediting all orders as they left the Kitchen.
  • Supervised BOH staff, in the daily operation of a buffet that serviced up to nine hundred guest's daily.
  • Supervised and participated in all aspects of BOH operation from Preparation to Plating of Entrees, Scheduling and Ordering.
  • Managed both (FOH and BOH) staff to ensure top results for productivity, efficiency and time management.
  • Assisted the chef in all aspects of the BOH, including daily prep, production and quality control.
  • Assisted Sous Chef/Kitchen Manager in BOH day to day management of high end, boutique Cambodian/French fusion restaurant.
  • Ordered all products to maintained par levels of all stock between FOH and BOH*Managed all kitchen employees.
  • Trained new FOH as well as BOH to completely focus on delivering a high quality customer experience.
  • Opened the location, trained all new employees on cooking stations, and managed 40 BOH employees.
  • Run all day to day BOH operations for high volume fine Dining Room and employee dining room.
  • Focus on inventory for FOH assisted with the BOH and balancing of all daily cash flow.
  • Encouraged meetings between BOH and FOH staff for better teamwork and a superior overall customer experience.
  • Worked in BOH and FOH operations by helping serve, deliver, prep and cook food.
  • Hired as Sous Chef promoted to Chef, In charge of all aspects of BOH operation.
  • Handled interviewing and hiring of all BOH staff; schedule and execute payroll of 20 employees.

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23. High Food Quality

average Demand
Here's how High Food Quality is used in Sous Chef jobs:
  • Supervised the preparation and service of food, while maintaining high food quality and presentation.
  • Help with the planning of menus and meals Maintain high food quality and presentation.
  • Created and sustained high food quality and appearance at Louisville's most prominent attraction.
  • Maintain high food quality, review delivered products and ensure proper storage.
  • Maintained high food quality and presentation.
  • Maintained high food quality and presentation *Trained and oversaw kitchen employees on procedures, preparation and cleaning duties.
  • Maintained high food quality and presentation, insuring health code standards were met andensured customers were served effectively.

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24. Recipe Development

average Demand
Here's how Recipe Development is used in Sous Chef jobs:
  • Directed menu design and recipe development, considering seasonal availability of ingredients and potential customer count.
  • Inventory management, recipe development, Chefs Regional/International table tasting and Wine pairing.
  • Assisted in recipe development and implementation for restaurant bestselling dishes.
  • Assist with recipe development, especially for internationally themed events.
  • Worked directly on recipe development and menu selection.
  • Maintain food cost percentages associated with recipe development.
  • Standardized recipe development for new menu items.
  • Assisted in menu pricing, recipe development, kitchen planning, ordering and receiving, organization, and employee management.
  • Managed production kitchen, menu design, recipe development, and opened a restaurant extension of the catering business.
  • Worked closely with Executive Chef in recipe development for menu, as well as external product consultation.
  • Assisted in menu ideas and recipe development, with deference to healthier alterations, and multicultural influences.
  • Have collaborated with the head chef on recipe development, dish composition and the overall menu.
  • Lead menu creation and recipe development to stand out as a top destination in the area.
  • Coordinated all weekly menu planning, recipe development, and special offerings with the Executive Chef.
  • Cook, prep, clean, inventory, scheduling, menu creating, recipe development.
  • Assist with menu and recipe development of our seasonal menus with the Executive Chef.
  • Manage a restaurant, catering and banquets, supervising, menu and recipe development.
  • Prepared large volumes of hot foods for catered events* Assisted executive chef in recipe development
  • Assist the executive chef with new menu ideas, plating and recipe development.
  • Trained and encouraged staff to participate in the creative process of recipe development.

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25. Prep Food

average Demand
Here's how Prep Food is used in Sous Chef jobs:
  • Serve food, interact with customers with a cheerful demeanor, prep food, assist with set up and breakdown
  • Cook appetizers, entrees and desserts * Prep food items from scratch * Manage menu items and staff
  • Helped prep food at a fast pace and while also maintaining good time management.
  • Create all specials of the day prep food items.
  • End of service clean and prep food for next day.
  • Open and close, prep food, cook, bake, sanitize and clean working area and taking inventory.
  • clean, Prep food, organized ingredients, and work on the line.
  • Maintain kitchen and inventory needs Cook and prep food fresh every day.
  • Open kitchen close kitchen prep foods cook foods familiar knowledge of kosher enviroment
  • oversee shift help prepare prep food also became line cook when need
  • Prepare lunch entr es for the day Prep food for the next day
  • Assist to Chef and head cooks Menu Planning, Staff Scheduling, fill in For Line cook to prep food Chef
  • Inventory Order Food Prep food items for all shift meals Grill/Sautee Station
  • Work station Prep Food Cut seafood and Meats Daily inventory Ordering of need product Training staff
  • set up lineprep food for serviceprep food for banquetaction stationsclose kitchen clean

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26. Room Service

average Demand
Here's how Room Service is used in Sous Chef jobs:
  • Assisted in the implementation of Room Service Program providing advice on culinary operations for meal delivery ensuring customer satisfaction.
  • Implemented a standard procedure for delivering of room service
  • Manage the dinner service line which services the dining room, bar, wine bar and room service for the hotel.
  • Coordinated staff in production and ordering logistics for Fresh Harvest, Green Room, Sushi Bar, Pool and room service.
  • Oversee room service and banquet department with over 10000 square feet of banquet space and events of up to 400 people.
  • Perform special projects and other responsibilities as assigned by Executive Chef such as room service and concierge service for guests.
  • Complete duties including fine dining, ocean front restaurant, room service, beach grill, banquet and buffet dining.
  • Prepare menu items Cater special events prepare room service items, operate cash register, Waite on tables Serve alcoholic beverages
  • Assisted chef with menu planning, procuring food and beverage supplies, maintaining inventory, and coordinating dining room service.
  • Assist Chef in day to day operations, managing kitchen crew, scheduling, banquets, room service, etc.
  • Worked 3 shift room service prep breakfast item muffins cookies coffee for the coffee shop.then set up breakfast buffet.
  • Assisted 495-room luxury hotel in a variety of capacities from room service, dining, and private events.
  • Full responsibility for all evening kitchen operations including restaurant, banquets, room service and Sunday Brunch preparation.
  • Supervised, trained and scheduled up to 50 staff for restaurant meal service, room service and catering.
  • Executed banquets for up to 1000 people in a 4 star 4 diamond property* Responsible for room service operations
  • Managed table service, buffet, quick service, room service, concierge, tea, and amenities.
  • Developed new patient menu for a modified room service as a way to improve overall meal satisfaction.
  • Created hotel style room service for culinary department feeding 5 to 6 hundred patients each meal period.
  • Work by myself from 11pm till 7am handling food at Bank and Bourbon restaurant and room service.
  • Cooked and managed staff for Restaurant, Room Service, Banquets, Conference Center, Convention Center.

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27. Haccp

average Demand
Here's how Haccp is used in Sous Chef jobs:
  • Ensured that HACCP guidelines at state facility that underwent regular inspections
  • Maintained weekly inventory and followed HACCP guidelines.
  • Developed food safety training program implementing *HACCP principles
  • Generate accurate log of kitchen time and temperatures according to EcoSure and Hazardous Analysis Critical Control Point (HACCP) guidelines.
  • Supervised compliance with state and HACCP guidelines for sanitation and food safety by keeping logs and providing informative training for staff.
  • Completed monthly food safety audits, completing refrigerator temperature, sanitation, and dish machine logs by following HACCP standards.
  • Developed a robust Hazard Analysis Critical Control Point (HACCP) plan to ensure staff-wide adherence to food safety requirements.
  • Maintain and log daily HACCP forms for QSR and restaurant needed to comply with state and local Health Department standards.
  • Promoted safety and sanitation through inspecting all food product handling, while maintaining safe practices and following HACCP procedures.
  • Maintain a strict adherence to HACCP regulations Responsible for all kitchen Operations in the absence of the Executive Chef.
  • Maintain HACCP logs, temp logs, refrigerator temps, cleaning and sanitizing logs and proper food inventory flow.
  • Controlled a strict HACCP protocol that included taste panels, cooling charts, temperature logs and sanitation testing.
  • Maintain a clean and safe kitchen with high awareness of HACCP, state and city health codes.
  • Assist Executive Chef with ordering, inventory, costing menus, tastings, and maintaining HACCP records.
  • Ensured that all staff understands all local, state and federal health, sanitation and HACCP regulations.
  • Adhered to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation.
  • Enforced Serve Safe and HACCP procedures and instituted time and temperature logs on a routine hourly schedule.
  • Developed menu, implements and trains HACCP, oversees/purchases food, establishes production levels and inventory controls.
  • Ensured the kitchen staff upheld HACCP guidelines, oversaw the sanitation of the kitchen and staff.
  • Complete and assist with monitoring all paperwork to ensure proper compliance with HACCP and company regulations.

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28. Monthly Inventory

average Demand
Here's how Monthly Inventory is used in Sous Chef jobs:
  • Perform monthly inventory duties menu and recipe costing Initiate and maintain excellent vendor relationships.
  • Completed ordering, monthly inventory, scheduling, and employee evaluations/ documentation.
  • Order food and supplies-Conduct and Supervise monthly inventory-Development and preparation of menu items
  • Assisted with monthly inventory and concentration on product quality assurance.
  • Handled monthly inventory ordering and bill posted to individual accounts.
  • Assisted restraint manager with monthly inventory and cost analysis.
  • Completed Bi-weekly payroll, monthly inventory and weekly ordering.
  • Conduct monthly inventory working with purchasing and finance departments.
  • Performed a weekly inventory and an extensive monthly inventory.
  • Maintained efficient and flawless management of monthly inventory.
  • Participate in monthly inventory and maintain adequate supplies.
  • Performed monthly inventory within the restaurant.
  • Complete product ordering and monthly inventory.
  • Assisted monthly inventory and daily purchasing.
  • Oversee restaurant kitchen operations-Conducted monthly inventory!
  • Conducted monthly inventory counts and reconciliations.
  • Conducted weekly and monthly inventory.
  • Balanced monthly inventory and food cost
  • Controlled monthly inventory, delegated basic kitchen tasks, and ensured a safe working environment for a team of 15 employees.
  • Prepared organized and coordinated all menus for the special events; which included ordering, pricing cost control and monthly inventory.

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29. CAF

average Demand
Here's how CAF is used in Sous Chef jobs:
  • Prepared food for student cafeteria and catering department.
  • Managed the animation building restaurant and cafeteria.
  • Prepared foods in corporate cafeteria environment.
  • Worked effectively with other cafeteria workers.
  • Managed cafeteria and developed personnel.
  • Work Performed: Worked in Cafe a three meal a day operation, cooked foods of various types including Thai Food.
  • Supervised 30 cooks for breakfast buffet and omelet station, lunch buffet, dinner shifts for guest dining and employee cafeteria.
  • Assist Food Service Manager with the overall operation of the kitchen and cafeteria to include bank deposits and yearly evaluations.
  • Grill Chef - Cooked burgers for restaurant, prepared and served all cafeteria food, cleaned and maintained kitchen equipment.
  • Implemented production of over 30,000 meals per month, including cafeteria meals and catered events for faculty and administration.
  • Managed and supervised all kitchen and cafeteria staff over two operational shifts (12 associates at a time).
  • Created daily menus for banquet functions, prepared meals for restaurant, cafeteria as well as daily banquet functions.
  • Focused primarily on the preparation and delivery of quality food in a popular deli and sidewalk cafe atmosphere.
  • Trained staff for 7 stations in cafeteria to prepare for service of up to 2,200 people a day.
  • Manage a kitchen that cooks for a restaurant and a cafe, covering a 72,000 square foot building.
  • Prepared a wide range of cuisine for 700-900 guests in a meal period in a cafeteria type setting.
  • Managed a cafeteria kitchen staff of ten (10) to successfully create meals and goods for customers.
  • Assume responsibility for the quality of food prepared in the employee cafeteria, and supervision of Cafeteria Staff.
  • Designed menus and food for employee cafeteria, scheduled daily responsibilities, and placed outside food orders.
  • Station cook; grill, fry and bake foods for a cafeteria that served over 350 patrons.

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30. Kitchen Equipment

low Demand
Here's how Kitchen Equipment is used in Sous Chef jobs:
  • Promoted proper food safety and sanitation at all time and ensure kitchen equipment is properly maintained
  • Conduct daily inspections and maintain food sanitation and kitchen equipment safety reports.
  • Managed food purchasing and storage and conducted regular inspections of kitchen equipment.
  • Implement and execute proper cleaning/sanitation of kitchen and kitchen equipment.
  • Conducted Maintenance report check for nonfunctional kitchen equipment.
  • Maintained kitchen equipment and health /safety guidelines.
  • Calibrated and maintained kitchen equipment when needed.
  • Performed routine general maintenance on kitchen equipment.
  • Coordinated kitchen equipment repairs and maintenance.
  • Operate all necessary kitchen equipment.
  • Operate all kitchen equipment efficiently.
  • Instructed new staff in proper food preparation, storage, and safe use of kitchen equipment as written in MSDS sheets.
  • Analyzed needs and recommended action on requisition and maintenance of kitchen equipment and supplies to support a successful food service operation.
  • Utilize the proper methods to use, breakdown, clean, sanitize and reassemble kitchen equipment, in accordance with directions.
  • Supervised and trained culinary colleagues relating to personal hygiene, safe food handling practice, proper kitchen equipment handling practice.
  • Created restaurant concept, co-designed the kitchen blue print, interior design, kitchen equipment, and purchased service wares.
  • Work under Chef Karen Harris Instruct staff in proper food preparation, food storage, use of kitchen equipment/utensils.
  • Provided training for team members on kitchen equipment, food safety, and personal hygiene to maintain top quality.
  • Key Contributions: cost savings by negotiating prices or sourcing alternate vendors on kitchen equipment and small wares.
  • Coordinate the storage, maintenance repair of all kitchen equipment during shift to make sure operational readiness.

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31. Sanitation Practices

low Demand
Here's how Sanitation Practices is used in Sous Chef jobs:
  • Implemented standardized daily, weekly and monthly sanitation practices6.
  • Monitor sanitation practices and follow kitchen safety standards.
  • Inventory, ordering, implementation of sanitation practices.
  • Maintained food quality and sanitation practices.
  • Coordinated sanitation practices and standards.
  • Maintained safety and sanitation practices.
  • Organize and prepare all banquet and specialty functions; maintain ordering, purchasing, HACCP, OSHA and sanitation practices.
  • Increased revenue by updating banquet & restaurant menus Increased staff knowledge on sanitation practices and proper training.
  • Developed, supervised, and coached kitchen staff directly in food production and sanitation practices.
  • Trained & managed staff to maintain and follow safe sanitation practices.
  • Trained new employees to the proper restaurant etiquette and sanitation practices.
  • Enforced sanitation practices within guidelines of the Georgia health mandates.
  • Uphold commitment to all safety and sanitation practices.
  • Assure that all sanitation practices are followed.
  • Maintained and monitor sanitation practices to ensure that fellow co-workers followed the standards and regulations.
  • Monitor sanitation practices to ensure employees follow state mandated regulations.
  • Monitor sanitation practices to ensure that employees follow ServSafe and HACCP standards and regulations according to Pennsylvania state laws.
  • Selected Contribution: Conformed to food service sanitation practices to main handlers permit by adhering to state regulations.
  • Energized staff to create decadent fares Enforced proper sanitation practices within the guidelines of the Georgia health mandates.
  • Monitored sanitation practices Prepped for lunch, and dinner.

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32. Garde Manger

low Demand
Here's how Garde Manger is used in Sous Chef jobs:
  • Coordinated and executed garde manger area.
  • Manage Garde Manger and Banquet kitchen associates and production for the hotel's restaurants, marketplace, lounge and banquet functions.
  • Designed, created and produced all required Garde Manger items for all catered events in an established high volume production kitchen.
  • Proved versatility by serving in several capacities during employment: Chef Saucier, Chef Garde Manger, and Sous Chef.
  • Worked grill station on a 3 man line for dinner and did Garde Manger work for Sunday Gospel Brunch buffet.
  • Used my advanced catering skills to prepare platters and buffets (garde manger) at this 4 star restaurant.
  • Managed the operations of Banquet Garde Manger; training employees, Sunday brunch and cold food for Kosher functions.
  • Manage the Garde Manger team of 12 kitchen staff in preparation of entrees, specialty dishes and salads.
  • Started initially as Garde manger with the Ambassador Grill and worked my up to Saucier-Sous Chef and Sous.
  • Oversee day to day operations that include Garde Manger, Production, and Heritage Buffet Heart of House.
  • Assist in other operations of the hotel including room service, garde manger, and main kitchen.
  • Prepared and supervised others during daily food preparation Including all hot line and some Garde Manger production.
  • Started as garde manger, in charge of all cold food preparations in fast paced fine-dining establishment.
  • Train and supervise new staff in the following stations: garde manger, pasta and grill.
  • Specialize in preparation of all soups, sauces, appetizers, entrees, and Garde Manger.
  • Assisted with Banquet & Garde Manger Chef's to ensure success of all culinary departments.
  • Managed kitchen employing 15 people, full hot line, garde manger and pizza kitchen.
  • Perform all cooking, prep, baking, garde manger, and catering for restaurant.
  • Trained new employees in the Garde Manger department, techniques, standards, etc.
  • Included garde manger, formal dining, informal dining, and buffets and banquets.

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33. Safety Procedures

low Demand
Here's how Safety Procedures is used in Sous Chef jobs:
  • Reinforce safety programs by complying with safety procedures and identify unsafe conditions and notify store management.
  • Ensured sanitation and safety procedures were followed.
  • Conduct weekly inventory, follow all safety procedures
  • Implement sanitation and safety procedures.
  • Implemented and enforced safety procedures.
  • Implemented safety procedures to ensure the upkeep of safety and sanitation, including health code inspections as well as employee safety.
  • Ensured proper food safety procedures to reduce health code violations from 5 in 2010 to 1 in both 2015 and 2016
  • Instructed new staff on proper food handling, use of kitchen equipment, sanitation and safety procedures.
  • Line Cook Duties: include Deep Cleaning, proper food rotation, following safety procedures and training.
  • Practiced proper sanitation and safety procedures to attain the position of food health manager.
  • Handled food safety procedures on the pastry station and kitchen in general.
  • Ensured all safety procedures and regulations are followed by kitchen staff.
  • Trained new staff on food handling and food safety procedures.
  • Maintain clean work station and follow all safety procedures.
  • Demonstrate new cooking techniques and safety procedures.
  • Oversee proper food handling and safety procedures.
  • Established safety procedures utilizing HACCP Helped organize and develop procedures for food service.
  • Trained new waiters and floor staff on guest service expectations, safety procedures, proper food handling, and restaurant protocols.
  • Keep the grill line and hotwheels cleaned and sanitized Focused on proper safety procedures for preparation and storage of food.
  • Staff supervision Utilize and ensure kitchen sanitation, hygiene and safety procedures Inventory, ordering and cost controls

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34. Sanitation Standards

low Demand
Here's how Sanitation Standards is used in Sous Chef jobs:
  • Led activities to ensure high levels of productivity by efficiently opening and closing kitchen, expediting food and maintaining sanitation standards.
  • Maintained high sanitation standards through daily equipment cleaning and addressing maintenance issues promptly.
  • Ensured proper safety and achievement of high sanitation standards in all culinary operations.
  • Orchestrated dinner services, I maintained sanitation standards and supervised quality control.
  • Developed safety/sanitation standards, achieving the highest EcoSure score company-wide.
  • Maintained food sanitation standards through stewarding three walk-in refrigerators.
  • Maintained highest professional food quality and sanitation standards.
  • Maintained sanitation standards of kitchen and preparation equipment.
  • Developed and maintain sanitation standards and practices.
  • Established and enforced nutrition and sanitation standards.
  • Oversee all sanitation standards and compliance with regulations
  • Followed and maintained sanitation standards.
  • Follow safety and sanitation standards.
  • Monitored team performance; product quality; production flow; and compliance with health, safety, and sanitation standards.
  • Prepare and present food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
  • Assisted the chef in training of employees, sanitation standards, food safety, restaurant specials and banquet event planning.
  • Directed a staff of 20 people on production methods and proper culinary techniques to ensure quality and sanitation standards.
  • Prepped all meats for service and ensured all sanitation standards were upheld in the kitchen at all times.
  • Maintain safety, sanitation standards, and performance, according to HACP and OSHA, throughout the department.
  • Ensured compliance with federal, state, local, and company health, safety, and sanitation standards.

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35. Weekly Inventory

low Demand
Here's how Weekly Inventory is used in Sous Chef jobs:
  • Conducted weekly inventory counts and entered results into computer system.
  • Facilitate bi-weekly inventory of all perishable and non-perishable product.
  • Supported weekly inventory and actively troubleshooted cost issues.
  • Assumed responsibility of daily ordering and weekly inventory.
  • Tracked weekly inventory and daily produce ordering.
  • Conducted weekly inventory on restaurant supplies.
  • Maintained and recorded weekly inventory.
  • Prepared mass volume meals, weekly inventory, daily production sheets, purchasing and supervised all outlets of the dining hall.
  • Facilitated kitchen communications, reported daily and weekly inventory, and ensured compliance with all Chef directives and practices.
  • Teamed up with Executive Chef in forecasting daily and weekly inventory, staffing and requisitioning any specialty items.
  • Performed daily and weekly inventory for management to assist in product ordering, cost and waste control.
  • Assist with all duties assigned by Executive Chef Serve menu items compliant with established standards Perform weekly inventory
  • Performed weekly inventory and entered into database and Responsible for training of current and all new employees.
  • Maintained a weekly inventory in excess of $15,000, ordering food and checking in deliveries.
  • Conducted weekly inventory of bakery provisions, worked with purchasing manager and vendors to maintain pars.
  • Delegate jobs to team members, weekly inventory, purchasing from three purveyors weekly.
  • Perform weekly inventory counts and adjust for variances in volume and cost of goods.
  • Managed bar independently, accounting for weekly inventory, and weekly cash flow reconciliations.
  • Conducted weekly inventory audits and daily walk through inspections of all coolers and freezers.
  • Assisted General Manager in the construction of weekly inventory and cost control reports.

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36. Weekly Specials

low Demand
Here's how Weekly Specials is used in Sous Chef jobs:
  • Manage Kitchen Operations during morning prep and lunch shift*Menu planning for weekly specials*Schedule and station assignment during business hours
  • Implemented new corporate mandated menu for restaurant and generated weekly specials.
  • Produce weekly specials while minding cost efficiency and inventory awareness.
  • Coordinate daily and weekly specials highlighting locally sourced ingredients.
  • Developed weekly specials based on available, seasonal ingredients
  • Planned menus, assured quality control, created weekly specials, minimized waste, and supervised/trained other cooks in the kitchen.
  • Developed menus for fine and casual dining including special selections for holidays, seasonal and weekly specials and banquet events.
  • Prepared daily and weekly specials using own recipes as well as the planning and execution of large catering events.
  • Created weekly specials, prepared entrees for banquets and catering events, worked all positions of the line.
  • Collaborated with the Chef and owner over weekly specials and off premise catering like graduations and weddings.
  • Managed and oversaw the kitchen and kitchen staff* Oversaw ordering and receiving* Developed new menus* Created weekly specials
  • Assisted with management of inventory and purchasing based on current business trends, seasonality and weekly specials.
  • Help cut down on food costs, assist on weekly specials, run expo, run kitchen.
  • Prepare and cook specials including Asian Fusion Cuisine, assist chef in creating daily and weekly specials.
  • Assisted in the creation of weekly specials which led to the challenge of constructing new recipes.
  • Planned and executed brunch menu in addition to daily and weekly specials using high quality ingredients.
  • Cost and creation of weekly specials, managed food cost, orders, and employee labor.
  • Worked directly with executive chef to develop new menus, weekly specials, and scheduling.
  • Determine nightly and weekly specials and how to present food in creative, decorative displays.
  • Planned and created weekly specials with focus on utilizing in-house product to minimize food waste.

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37. FOH

low Demand
Here's how FOH is used in Sous Chef jobs:
  • Communicate effectively with FOH to ensure quality and collaborative success.
  • Work hand -in-hand with FOH managers in executing private dining along with wine dinners and different banquets and weddings.
  • Conferred with FOH manager about daily specials and menu specifics, allergens, drink pairings etc.
  • Worked with FOH manager to make nightly specials; created soups & special needs menus.
  • Create weekly features for my outlet based on seasonality and present to the FOH staff.
  • Exchange pertinent information with the FOH daily while leading the breakfast and lunch services.
  • Supervised a staff of 15 kitchen personnel, while assisting overseeing the FOH staff.
  • Collaborated with Chef and FOH, planned and developed recipes for menus.
  • Coordinate with FoH staff to ensure all buffets were set up appropriately.
  • Reconfigured the FOH design to be more fluid, efficient and welcoming.
  • Trained all new FOH employees and existing employees promoted to Certified Trainer.
  • Develop and manage the kitchen schedule and help oversee FOH Operations.
  • Communicate with FOH staff on special orders and customer needs/wants.
  • Assisted General Manager with any problems in FOH.
  • Closed restaurant daily with the FOH manager.
  • Make, cost, & demo daily specials to FOH staff in meetings.
  • Set up and break down work stations FOH.
  • Interacted with the customers face to face, learned proper service & FOH procedures.
  • Trained all new FOH and Sous Chef/Exec.Chef on Henry's Concept.
  • Conducted daily pre-shift meetings with FOH to ensure customer satisfaction.

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38. Product Inventory

low Demand
Here's how Product Inventory is used in Sous Chef jobs:
  • Managed product inventory while working closely with vendors to ensure competitive pricing and superior quality with a preference to local suppliers.
  • Performed product inventory weekly and reviewed delivered product and ensured appropriate storage
  • Maintain product inventory by monitoring food levels and ordering daily.
  • Conducted product inventory and communicated orders to food service reps.
  • Maintain product inventory, ordering, cleanliness and organization.
  • Inspected quality of received products and performed product inventory.
  • Maintained product inventory according to company standards.
  • Monitor food expenditure Perform product inventory.
  • Preformed product inventory and food ordering.
  • Managed product inventory, ordering, prep production for five line stations to maximize efficiency for lunch and dinner service.
  • Supervised and instructed back of the house staff, perform product inventory, and assisted staff with daily preparation.
  • Lowered Prime Costs by over 2% through Product Inventory, ordering, and staff training.
  • Rotate products to avoid spoilage, monitor food expenditures and perform product inventory.
  • Analyzed and tracked daily product inventory, product purchasing and product receiving.
  • Assisted in food and product inventory and introduced different herbs and ingredients.
  • Monitored food expenditure, product inventory, and trained kitchen personnel.
  • Perform product inventory in addition to rotating products to avoid spoilage.
  • Monitored and tracked food costs including product inventory control checks.
  • Perform product inventory along with assisting sales and cuisine team
  • Manage daily product inventory, purchasing, and receiving.

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39. Knife

low Demand
Here's how Knife is used in Sous Chef jobs:
  • Followed and inspected multiple facets of safety and sanitary procedures including knife handling, daily cleaning and equipment maintenance.
  • Learned Hotel management techniques, including more advanced menus, knife training and culinary competition experience under master chef direction
  • Facilitated a weekly training program covering culinary techniques such as knife skills, cooking from scratch, and food presentation.
  • Train team members in the art of butchering, carving, knife sharpening, and other culinary fundamentals and techniques.
  • Skilled in making a variety of sauces, meat carving, plating, fruit carving, and efficient knife skills.
  • Prepare food for service, demonstrating proper knife skills, safety procedures, health standards, and storage methods.
  • Trained other employees on knife skills, recipes, corporate policies and procedures, food safety and sanitation procedures.
  • Have done various types of training staff on Knife safety, safe handling of foods and rotation of stock.
  • Execute line and specialty prep including knife cuts, braises, sauce making, marinating, and butchering.
  • Trained culinary exchange students on the cold bar, knife skills, salads, and fruits.
  • Learned how to properly hold a knife and hand cut steaks and create new dishes.
  • Wash and disinfected kitchen area, table, tools, knifes, and equipment.
  • Trained under several professional Chefs to learn basic knife skills and menu creating.
  • Expand knife skills and experience fabricating a wide variety of meats and fish.
  • Worked with new cooks/interns and taught them stations, service and knife cuts.
  • Assist Chef in training other kitchen staff's knife skills and cooking practices.
  • Learned how to use proper sanitation techniques, FIFO, and knife skills.
  • Cut Prep time by exercising quick prep skills and fast knife skills.
  • Experience with ovens, fryers.mixers, slicers and knife skills.
  • Used knife skills to make advanced cuts for presentation purposes.

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40. Portion Control

low Demand
Here's how Portion Control is used in Sous Chef jobs:
  • Organized overall execution of catering functions maintaining quality and portion control.
  • Adhered to portion controls and presentation specifications.
  • Maintained inventory control and portion control.
  • Assisted in controlling cost through portion control, limiting waste and consistently checked all food items for eye appeal and temperature.
  • Ensured that quality of food produced met departmental and regulatory standards; i.e.recipe control, portion control, and production amounts.
  • Managed all aspects of proper cooking techniques, portion control, quality control, safe food handling and proper sanitation.
  • Reduced the food waste by implementing portion control, changed serving methods to enhance proper service methods and standardized recipes.
  • Plate food using proper portion control utilizing measurement tools ounce scales, scoops, and spoons for hospital employee meals.
  • Controlled food cost by reviewing portion control and quantities of preparation, minimized waste by creating a waste log.
  • Trained staff to meet corporate standards of quality, portion control, recipes, sanitation and accident prevention principles.
  • Assure that all food items are prepared as per standard recipe cards while maintaining portion control and minimizing waste.
  • Plan menus, cost and portion control, ordering, and maintaining the kitchen to current health codes.
  • Ensured that the highest level of quality, portion control, and plate presentation is always adhered to.
  • Supervised and trained all line cooks with cooking techniques, portion control, plating and station set-up for service
  • Ensured that all dishes where according to recipes and portion controlled to keep food cost to a minimum.
  • Perform all methods of cookery, portion control, and garnish all dishes in accordance to set standards.
  • Operate the carving station during events to maintain proper quality, serving temperatures and standard portion control.
  • Maintained an organized kitchen while teaching the importance of sanitation, cross contamination, and portion control.
  • Ordered all food products while successfully addressing cost maintenance, quality assurance, and portion control considerations.
  • Ensured service accuracy and service quality across recipes, food safety, diet restrictions and portion control.

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41. Private Parties

low Demand
Here's how Private Parties is used in Sous Chef jobs:
  • Developed menus and monitored of production and operations for off-site catering events and in-house private parties.
  • Prepare meals for approximately 3,500 corporate employees and catered private parties for management executives.
  • Created catering business serving weddings, international artisan events and private parties.
  • Prepare traditional Singaporean cuisine to order, including catering private parties.
  • Developed tasting menus for private parties and catering events
  • Acted as Executive Chef during multiple private parties and weddings, leading the culinary team and servers to execute successful events.
  • Supervised a la cart and casual dining service, prepared and cooked for private parties, tournaments, weddings.
  • Involved in menu planning, product purchasing and staffing personnel for private parties ranging from 100 to 500 guests.
  • Assisted with creating menus for regular and special guests, catered private parties and weddings exceeding 200+ people.
  • Prepared all meals, as many as 2000 daily for private parties, the U.S. Government & institutions.
  • Self-motivated individual with a proven record of responsibility: Entrusted to execute menus for small private parties.
  • Prepped and worked stations for all catered events such as Weddings, Golf Outings and Private Parties.
  • Catered in-house private parties of up 100 guests which attracted high level business executives and military officers.
  • Directed banquet staff to successfully produce numerous weddings, events and private parties to the highest standard.
  • Directed the food service of banqueting events including weddings, private parties, and special member events.
  • Assist with planning and executing caterings from small luncheons to large private parties and events.
  • Performed purchasing, menu planning, private parties for this two million assisted living establishment.
  • Worked, organized, and executed off premise catering and private parties for customers.
  • Check and complete duties for private parties for the day and days to come.
  • Planned and executed large scale meals for private parties, banquets and other events.

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42. Dry Goods

low Demand
Here's how Dry Goods is used in Sous Chef jobs:
  • Handled inventory and ordering of proteins, vegetables, dairy, and dry goods while successfully maintaining proper food costs.
  • Supervised kitchen staff, ordered dry goods and produce, opening and closing duties, scheduling, prep work.
  • Ordered products for stocking inventory; meats, produce, seafood and dry goods etc At different par levels.
  • Web base ordering of all products (produce, meat, fish, dry goods and chemicals).
  • Maintain inventory and ordering system for all kitchen items including dry goods, meat, seafood and produce.
  • Assisted with the day to day activities throughout the kitchen Ordered food and dry goods Oversaw Customer service issues
  • Ordered fish, dry goods, and produce, and consistently achieved 28% food cost objective.
  • Managed daily meat, produce/dairy, and dry goods inventory for accurate ordering and proper food cost.
  • Coordinated kitchen preparation and production including creating the lunch menu and the purchase of all dry goods
  • Ordered kitchen supplies including dry goods, meats, dairy, produce, spices, etc.
  • Receive and inspect delivery from vendors like meats, produce, dry goods and cleaning supplies.
  • Inventory, ordering, and organizing of dry goods, produce, and specialty items.
  • Ordered produce, meat, fish, and dry goods while maintaining target food costs.
  • Restored rotation and organization practices in dry goods, walk in refrigerator, and freezer.
  • Coordinated all kitchen activities, ordering (Seafood, Meats and Dry Goods).
  • Co-maintained $20,000 inventory of perishable and dry goods, both ordering and receiving.
  • Assisted in ordering of all produce, meats, dairy and dry goods.
  • Managed placement of orders to vendors for dairy products and dry goods.
  • Conducted daily ordering of meats, produce, seafood & dry goods.
  • Inventory control of meat, fish, produce and dry goods.

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43. Staff Training

low Demand
Here's how Staff Training is used in Sous Chef jobs:
  • Led team by organizing staff training and utilized individual potential; simplified ordering, procedures to maximize inventory.
  • Conducted weekly in-service production staff training on sanitation and safety and maintained hospital and state health requirements.
  • Developed new banquet system and provided staff training for improved organization.
  • Conducted extensive staff training to improve performance and productivity.
  • Staff training worked all stations menus development ordering
  • Scheduled staff of 30+ members, payroll, staff training, prepared daily production lists and requisitions from banquet event orders.
  • Work with owners in honing debut menu specs; assist with opening staff training; shift management; costs control
  • Staff training and education for both back of house and front of house for food standards and recipes.
  • Encompassed business development, menu design, food operations, inventory/budget controls and staff training for kitchen staff.
  • Involved in all line preparation for all stations, staff training and executing of daily menu changes.
  • Assisted the executive chef in controlling food costs, ordering, and staff training.
  • Inventory, Daily orders, Cover all lines positions, staff training, Expo.
  • Help with cost control and inventory, budgeting, staff training and hiring.
  • Helped with ordering, inventory, sanitation, staff training and line cooking.
  • Time Management, Scheduling, Staff Training, Inventory Compliance and Quality Control.
  • Assisted in restaurant opening including menu planning, staff training and equipment selection.
  • Assisted back of the house staff training on food preparation and presentation.
  • Facilitated the execution of programs to increase staff training and cut waste
  • Staff Training; Purchasing; Maintaining all Par levels.
  • Staff training, purchasing and receiving and HACCP training.

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44. Guest Satisfaction

low Demand
Here's how Guest Satisfaction is used in Sous Chef jobs:
  • Monitored guest satisfaction activity by fostering open communication with the front of house personnel.
  • Played an instrumental role in guest satisfaction and repeat/referral business.
  • Elevated guest satisfaction by investigating and resolving complains.
  • Decreased payroll cost without sacrificing guest satisfaction.
  • Ensured guest satisfaction of catering exercise.
  • Raised overall guest satisfaction rating.
  • Facilitated team meetings to improve guest satisfaction and boost employee moral resulting in positive reputation and feedback for the hotel.
  • Brand new hotel in New Orleans, and we are on top of the overall Waldorf Astoria guest satisfaction list.
  • Achieved top 3 position in Guest Satisfaction Survey and Event Satisfaction Survey quality of food four years in a row.
  • Directed protocol for quality control, food and employee safety, guest satisfaction and reinforce union procedures and contracts.
  • Maintain high level of food quality, presentation, preparation, guest satisfaction, sanitation, and organization.
  • Observed and speak to guests and service staff to ensure guest satisfaction; monitor and handle guest complaints.
  • Expedited cooks line, assisting wait staff to ensure guest satisfaction with quality control and plate presentation.
  • Skilled in developing creative new menus for varied venues while controlling food cost and ensuring guest satisfaction.
  • Expedited cooks line, overseen wait staff to ensure quality control and guest satisfaction by table touching.
  • Raised Guest Satisfaction Survey scores to record high levels with unmatched food quality and flawless execution.
  • Create recipes and production sheets to maximize consistency, overall guest satisfaction and control costs.
  • Delivered quality service to clients and fellow KBR/camp staff resulting in improved guest satisfaction.
  • Work with front of house management team and staff to assure guest satisfaction.
  • Help to manage a Team ensuring Guest Satisfaction at all the time3.

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45. Culinary Operations

low Demand
Here's how Culinary Operations is used in Sous Chef jobs:
  • Manage the day-to-day culinary operations of a table service restaurant with specific responsibilities of culinary education and training.
  • Managed all culinary operations including kitchen supply and inventory, maintaining government regulations, and monitoring customer satisfaction.
  • Managed culinary operations for multiple dining areas including banquets averaging 1.5 M/yearly.
  • Coordinated daily culinary operations while reporting directly to owner.
  • Assisted Executive Chef with supervision of all culinary operations.
  • Volunteered as hurricane crew leader of culinary operations.
  • Assisted Executive Chef with daily culinary operations.
  • Planned, organized and supervised culinary operations.
  • Trained in culinary operations and front-of-house management.
  • Manage culinary operations for assigned shift.
  • Assist in overseeing the culinary operations within the caterer leading a crew of up to 50+ people including the delivery drivers.
  • Develop menus, train staff, and direct all culinary operations for a high end $15M rehabilitation center.
  • Assist and report to the Executive Chef regarding inventory, employee scheduling, and culinary operations.
  • Managed the culinary operations of a popular Latin influenced steak & seafood restaurant and night club.
  • Plan and oversee day to day banquet culinary operations and give direction to employees.
  • Served as the department head for culinary operations in the absence of executive chef.
  • Assist the Culinary Partner in the direction and oversight of all culinary operations.
  • Manage all the daily culinary operations for the restaurant and banquet functions.
  • Assist with pool menu and functioning of AM culinary operations in hotel.
  • Led opening of this new resort, directing daily culinary operations.

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46. High Standards

low Demand
Here's how High Standards is used in Sous Chef jobs:
  • Demonstrated high standards with restaurant functions, food quality and profitability.
  • Executed successful opening of busy restaurant while maintaining high standards.
  • Manage back of house and lead team of associates to maintain high standards of health and safety precautions.
  • Help make sure the high standards set upon us by the chef were being maintained at all times.
  • Discover talented chefs and train them in order to reach the high standards of the location.
  • Acquired high standards in sanitation, labor relations, supervisory training, payroll, and purchasing.
  • Direct kitchen staff to accomplish food preparation while holding high standards on quality and cleanliness.
  • Assist in nightly and regular clean tasks to maintain high standards in cleanliness and sanitation.
  • Maintained high standards for cleanliness and sanitation of work area and equipment at all times.
  • Supervised, inspected and assisted with ensuring high standards of sanitation and kitchen cleanliness.
  • Train other team members in order to reach the high standards of the location.
  • Assisted Chef De Cuisine with ordering, inventory and upholding high standards in cleanliness.
  • Worked closely with the management team to achieve set goals and maintain high standards.
  • Verified quality of raw or cooked food products to ensure adherence to high standards.
  • Selected to train and mentor new chefs to maintain high standards of quality.
  • Scheduled, Trained, coached and empowered kitchen staff to achieve high standards.
  • Maintained high standards of health and safety, critical for handling meat.
  • Maintained high standards with assisting cooks with different menus and providing great.
  • Ensured that the high standards of food safety and sanitation are followed.
  • Design new menus daily and maintain high standards of quality and production.

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47. Hot Line

low Demand
Here's how Hot Line is used in Sous Chef jobs:
  • Reduced ticket times during lunch service through reorganization of the line staff and food flow on a 12- person hot line.
  • Moved to the hot line and I was directly responsible for the meat section of the kitchen.
  • Planned and controlled the amounts and quality of food items on the Hot Line during the day.
  • Worked on the hot line for main galley cooking dinner items per order for the main restaurant.
  • Worked throughout service expediting on the hot line and working a station at the same time.
  • Worked all stations, including pantry, pasta and hot line; plate up and expedite.
  • Managed the dinner hot line and kitchen staff along with assisting with inventory control and ordering.
  • Displayed versatility with weekly menu changes; hot line, buffets, and private events.
  • Order inventory and also set up and the hot line and work each station.
  • Implement systems and employee break structure to hot line, pantry, dish.
  • Help prepare entrees and sides for the hot line daily breakfast & lunch.
  • Worked at every station including hot line, lead wok and steamer.
  • Supported all-culinary area, pantry, hot line, and garden manager.
  • Implement new menu items for the hot line and prep cooks.
  • Worked hot line and buffet as well as creating daily specials.
  • Trained, supervised and lead the hot line during dinner service.
  • Managed and assigned tasks to 5 co-workers on the hot line.
  • Worked both Cold and Hot Line positions at event locations.
  • Trained other team members to effectively work the hot line.
  • Expedited hot line, Delegate tasks to all kitchen staff.

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48. Inventory Management

low Demand
Here's how Inventory Management is used in Sous Chef jobs:
  • Managed all kitchen operations including purchasing, receiving, inventory management, cooking, sanitation and maintenance
  • Utilized Excel-based recipe programs and teamed with Director of Dining Services on inventory management and purchasing.
  • Assisted with inventory management, maintaining information in computer databases and other standardized reports as needed.
  • Created a more computer-oriented form of cost and inventory management.
  • Managed grocery buying, stock maintenance and inventory management.
  • Procured inventory, inventory management, and special ordering.
  • Gained significant knowledge of purchasing and inventory management.
  • Participated in all aspects of inventory management.
  • Provided inventory management, maintained stock of meats, dry foods, rotated foods, and Maintained shelf life of foods.
  • Implemented various process and procedures for inventory management, including creating order guides, PAR lists, and a vendor directory.
  • Assisted in inventory management, creating daily production list, organizing and managing the service and production kitchens.
  • Performed administrative duties including scheduling, payroll, staffing, inventory management and food costing.
  • Lead open and closing shifts, employee scheduling and discipline, food orders and inventory management
  • Create new menus, cost control, inventory management, and sourcing new vendors.
  • Inventory management, weekly product ordering, and update all staff of current stock.
  • Oversee ordering, production and inventory management to maintain a 38% food cost.
  • Assist in menu planning, product ordering, inventory management, and staffing.
  • Inventory management - ordering & receiving of food & supplies for culinary division.
  • Handled Food cost and inventory management, in tandem with the executive chef.
  • Support the Head Chef's inventory management and food purchasing responsibilities.

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49. VIP

low Demand
Here's how VIP is used in Sous Chef jobs:
  • Work closely with several businesses to arrange VIP accommodations for executive travelers.
  • Supervised a Staff of 6 in the preparation of food for the Players and VIP Suites of Coca Cola Park.
  • Conceptualized original recipes for new and current menu lists for the grand buffet, VIP lounge, and employee dining.
  • Coordinated and executed outdoor fine dining banquets on the estate, ranging from VIP dinners to Weddings of 400+ guests.
  • Have created daily entrees for guests aside from set menus for private dinners and VIP clientele and catering events.
  • Help execute large banquet functions throughout the year and the week of tournament as well and VIP dinners.
  • Collaborated with Executive Chef to develop and manage all procedures, daily meals, and special VIP events.
  • Assist the Executive Chef for all VIP dinners, photo shoots, and special demonstrations.
  • Created and prepared exclusive dinners for VIP guests at the in kitchen Chefs Table.
  • Created VIP tasting menus and ran chef's table events for prospective clients.
  • Respond and adhere to parental requests for VIP student's special dietary needs.
  • Created VIP amenities, chocolate and/or sugar pieces to discover and delight guests.
  • Planned and implemented several cultured menus through VIP lounge customer comments and reactions.
  • Executed VIP guests suites menus at Atlanta Motor Speedway with many compliments.
  • Prepared and Executed VIP party of 300 guests featuring soft shell crab.
  • Prepared healthy, enjoyable breakfasts and dinners for guests and VIP's
  • Worked fine dining banquets and catering as well as VIP events.
  • Executed table-side service for chef's table guests and VIP's.
  • Consulted with sales staff on menu offerings for VIP events.
  • Help plan and execute VIP member dinners for 800+ covers.

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50. Restaurant Operations

low Demand
Here's how Restaurant Operations is used in Sous Chef jobs:
  • Assisted Executive Chef with every aspect of daily restaurant operations including food/supply ordering and inventory control.
  • Assisted in daily restaurant operations including culinary operations and staff management.
  • Mined and utilized order and reservation data, streamlining restaurant operations.
  • Organize off-premise catering events, while running daily restaurant operations.
  • Handled restaurant operations regarding food purchasing and labor payroll.
  • Perform all assigned tasks essential to restaurant operations.
  • Involved in every aspect of restaurant operations.
  • Shared responsibility for all back-of-the-house restaurant operations.
  • Assisted kitchen manager with restaurant operations.
  • Managed large restaurant in Spokane, including menu development, staff supervision and all other aspects of restaurant operations.
  • Assist Executive Chef with the main resort restaurant operations, Catering events, Dinner services, Special events.
  • Ensured the integrity of restaurant operations through a constant focus on guest satisfaction and the overall guest experience.
  • Managed staff and restaurant operations for facility that seated 250 and generated $5M in annual sales.
  • Supported chef in managing restaurant operations in a high-volume $5 million fine dining Italian restaurant.
  • Assisted in multiple restaurant operations and created menus for the hotel with nine outlets.
  • Created cycle menus and pastry menus for use in banquet and restaurant operations.
  • Directed activities of up to 20+ back-of-house staff engaged in daily restaurant operations.
  • Assisted with restaurant operations a week prior to and during grand opening.
  • Act as a support system for all areas of the restaurant operations.
  • Worked and assisted chef in running day to day restaurant operations.

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20 Most Common Skill for a Sous Chef

Kitchen Areas24.1%
Food Preparation19.5%
Banquet Facility9.3%
Menu Development6.7%
Dinner Service5.9%
Food Cost5.7%
Daily Specials3.7%
Cuisine2.8%

Typical Skill-Sets Required For A Sous Chef

RankSkillPercentage of ResumesPercentage
1
1
Kitchen Areas
Kitchen Areas
20.2%
20.2%
2
2
Food Preparation
Food Preparation
16.4%
16.4%
3
3
Banquet Facility
Banquet Facility
7.8%
7.8%
4
4
Menu Development
Menu Development
5.6%
5.6%
5
5
Dinner Service
Dinner Service
4.9%
4.9%
6
6
Food Cost
Food Cost
4.8%
4.8%
7
7
Daily Specials
Daily Specials
3.1%
3.1%
8
8
Cuisine
Cuisine
2.3%
2.3%
9
9
Menu Items
Menu Items
2.2%
2.2%
10
10
Labor Costs
Labor Costs
1.9%
1.9%
11
11
Customer Service
Customer Service
1.9%
1.9%
12
12
Saut
Saut
1.8%
1.8%
13
13
Chefs
Chefs
1.6%
1.6%
14
14
High Volume
High Volume
1.5%
1.5%
15
15
Special Events
Special Events
1.5%
1.5%
16
16
Daily Operations
Daily Operations
1.4%
1.4%
17
17
Cost Control
Cost Control
1.3%
1.3%
18
18
Staff Members
Staff Members
1.2%
1.2%
19
19
Inventory Control
Inventory Control
1.2%
1.2%
20
20
Line Cooks
Line Cooks
1.2%
1.2%
21
21
Quality Standards
Quality Standards
1.1%
1.1%
22
22
BOH
BOH
0.9%
0.9%
23
23
High Food Quality
High Food Quality
0.8%
0.8%
24
24
Recipe Development
Recipe Development
0.8%
0.8%
25
25
Prep Food
Prep Food
0.8%
0.8%
26
26
Room Service
Room Service
0.7%
0.7%
27
27
Haccp
Haccp
0.7%
0.7%
28
28
Monthly Inventory
Monthly Inventory
0.7%
0.7%
29
29
CAF
CAF
0.7%
0.7%
30
30
Kitchen Equipment
Kitchen Equipment
0.6%
0.6%
31
31
Sanitation Practices
Sanitation Practices
0.6%
0.6%
32
32
Garde Manger
Garde Manger
0.6%
0.6%
33
33
Safety Procedures
Safety Procedures
0.5%
0.5%
34
34
Sanitation Standards
Sanitation Standards
0.5%
0.5%
35
35
Weekly Inventory
Weekly Inventory
0.5%
0.5%
36
36
Weekly Specials
Weekly Specials
0.5%
0.5%
37
37
FOH
FOH
0.5%
0.5%
38
38
Product Inventory
Product Inventory
0.4%
0.4%
39
39
Knife
Knife
0.4%
0.4%
40
40
Portion Control
Portion Control
0.4%
0.4%
41
41
Private Parties
Private Parties
0.4%
0.4%
42
42
Dry Goods
Dry Goods
0.4%
0.4%
43
43
Staff Training
Staff Training
0.4%
0.4%
44
44
Guest Satisfaction
Guest Satisfaction
0.4%
0.4%
45
45
Culinary Operations
Culinary Operations
0.3%
0.3%
46
46
High Standards
High Standards
0.3%
0.3%
47
47
Hot Line
Hot Line
0.3%
0.3%
48
48
Inventory Management
Inventory Management
0.3%
0.3%
49
49
VIP
VIP
0.3%
0.3%
50
50
Restaurant Operations
Restaurant Operations
0.3%
0.3%

3,228 Sous Chef Jobs

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