Sous ChefSkills
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.
Kitchen Areas, 20%
Food Preparation, 16%
Banquet Facility, 8%
Menu Development, 6%
Dinner Service, 5%
Food Cost, 5%
Other Skills, 40%
The six most common skills found on Sous Chef resumes in 2020. Read below to see the full list.
1. Kitchen Areas
high Demand- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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- 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
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Typical Skill-Sets Required For A Sous Chef
Rank  | Skill | Percentage 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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