Summary Sous Chef, Lead Cook Supervisor 4 years experience high-pressure culinary environments. Skilled preparing large volumes food quickly efficiently. Seeking use culinary skills expertise prepare special variety dishes professional, rewarding environment. Highlights Food Cost ServSafe certified Bilingual Rational Degree Inventory management familiarity Focus portion cost control Sous vide technique Strong butchery skills Food handlers card Focused disciplined High volume production capability Well-tuned palette Accomplishments Successfully managed kitchen staff. CHEF DE PARTIE Experience Company Name City State Chef de Partie 01/2016 Current Reduced food costs expertly estimating purchasing needs buying approved suppliers. Consistently produced exceptional menu items regularly garnered diners' praise. Company Name City State Sous Chef 05/2015 01/2016 Provided courteous informative customer service open kitchen format. Expertly estimated staffing needs adjusted hourly schedules accordance demand patterns, budget local labor laws. Company Name City State Chef de Partie 04/2014 05/2015 Expertly estimated staffing needs adjusted hourly schedules accordance demand patterns, budget local labor laws. Company Name City State Lead Cook 07/2013 04/2014 Followed proper food handling methods maintained correct temperature food products. Established maintained open, collaborative relationships kitchen team. Education GED Culinary Arts 2012 Culinary Arts California City State USA Culinary Arts High School Diploma City State USA Languages English/Spanish Skills Cost control, Customer service, Bilingual