(xxx)-xxx-xxxx | your@email.com | 123 Your Address, City, State, Zip Code
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Professional Chef with 10 years of experience in banqueting, menu development, and back of house management for Michelin 3-star quality establishments. Extensive background designing and implementing American, French, Italian and Spanish gastronomy into menu items in fast-paced, high-pressured environments, often serving between 75-150 tables per night. Exceptional performance working under pressure without compromising quality of entrees.
PROFESSIONAL EXPERIENCE
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12th and Madison, New York, NY September 2015 – Present
Executive Chef
- Plan and supervise large-scale banqueting and catering events, resulting in a profit margin increase 2 years in a row of 150%.
- Design high-quality menu items using in-season ingredients, reducing overall costs by 80%.
- Responsible for the hiring and training of all kitchen staff; currently oversee 21 back of house employees, including 1 Johnson & Wales intern; reduced turnover rate by 75% in 2015-16.
- Maintained a 98.5 Sanitation Grade 2 years in a row by enforcing strict adherence to sanitation codes.
- Prepare and maintain annual budget throughout the year via forecasting, cost control, and labor management.
The Hog’s Head, Charlotte, NC September 2008 – August 2015
Sous Chef
- Altered pricing with Exec Cook, resulting in an overall profit margin of 50% in 2015.
- Minimized waste by 40% by suggesting creative recipes to implement extra food items.
- Reduced prep time an average 20% by revamping prep sheets and focusing on protocol.
- Suggested creative specials focusing on American and French gastronomy; sold out of specials entrées nearly every weekend and garnered restaurant favorable reviews.
- Incorporated wine tasting menu with current menu items to enhance food sales.
- Oversaw line cooks and increased overall efficiency of back of house staff.
EDUCATION
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Associates Degree in Culinary Arts, Johnson & Wales University, Charlotte, NC August 2008
Certifications
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- ServSafe certified
- Certified Executive Chef (CEC)
- Certified Sous Chef (CSC)
SOUS CHEF RESUME (TEXT FORMAT)
(xxx)-xxx-xxxx | your@email.com | 123 Your Address, City, State, Zip Code
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CAREER OBJECTIVE
Innovative sous chef with 6 years of experience working in fine dining and banqueting establishments. Extensive work implementing knowledge of American, Japanese, and French cuisine into creative entrée items for renowned restaurants and training talent along with Executive Chef. Perfectionist with an eye for quality, taste, and presentation.
PROFESSIONAL EXPERIENCE
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The Farmer’s Table, Chicago , IL September 2015 – Present
Sous Chef
- Revamped menu items with emphasis on local, fresh ingredients, increasing annual profits last year by 60%.
- Monitor kitchen inventory to avoid food waste; cut down food costs 2 years in a row by 25%.
- Enforce strict adherence to sanitation and food safety precautions for front of house and back of house employees, which increased restaurant’s sanitation grade from 96 to 99 in 2015-17.
- Oversee back of house operations to ensure quality, efficiency and a positive work environment, resulting in a reduced turnover rate.
- Responsible for creating daily entrée specials using on-hand ingredients and expertise.
- Created Exec Chef approved house sauce used in our top-selling menu item.
Stokesdale Country Club, Ithaca, NY September 2011 – August 2015
Line Cook
- Regularly prepped and cooked for large-scale banqueting events, often seating between 200-300 guests.
- Promoted to lead line cook out 5 line cooks shortly after joining establishment.
- Voted Employee of the Month after first month; went on to eventually lead small-scale catering events shortly after.
- Contributed in establishing preventative measures and standard protocols alongside sous and exec chef to decrease food waste, resulting in a 20% decrease in food costs in 2014.
- Assisted sous chef to ensure efficiency in back of house operations; consistently delivered entrees without compromising quality or customer satisfaction.
- Responsible for training interns and new line cooks.
EDUCATION
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Associates Degree in Culinary Arts, Johnson & Wales University, Providence, RI, August 2010
Interned at Centre de Formation d’Apprentis du Roannais (CFA) and Ecole des Trois Ponts for 10 weeks in Riorges, France
ADDITIONAL SKILLS
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- ServSafe certified
- Intermediate, working proficiency in French
- Emerite trained and certified