SOUS CHEF Executive Profile I eager, professional committed Chef, passionate great food working kitchen always maintain finger pulse heart establishment. I committed developing personal culinary abilities fullest extent. I vast long termed experience cooking high quality breakfast, lunch, evening meals, driving food values forward. I seeking suitable position company offers truly unique environment work along excellent career development opportunities. Core Accomplishments Enhanced customer satisfaction level 60% demonstrating fine culinary management skills kitchen dining area. Created signature main course dishes dessert menu till date. Reduced order service time 30%, effective order synchronization implementation timely prep exercises main course work stations. Professional Experience May 2015 February 2016 Company Name City State Sous Chef • Mentoring, training supporting junior chefs. • Prepared cooked, nutritious well balanced meals patrons. • Managed basic preparation food together Head Chef. • Created decided design menus careful management quantities food cooked size portions executed. • Created dishes patrons special dietary cultural needs. • Supervised kitchen staff maintain safety, ensuring personnel always wore appropriate clothing head wear accordance relevant guidelines. • Supervised back house staff daily tasks, created maintained staff scheduling optimizing house personnel ensuring satisfying cost efficiencies. • Negotiating sales representatives price orders supplies. • Hotline management. • Created menus producing taste samplers presented owners satisfaction implemented part daily menu specials. October 2006 February 2016 Company Name City State Sous Chef/First Cook In charge product produce purchasing. Responsible maintaining inspecting kitchen produce well "walk-in" ensuring quality integrity food supply ensuring optimal cleanliness. Mentoring, training supporting junior chefs, cooks back house personnel. Instructing proper perceiving cooking techniques. Managed action stations maintaining high standards well ensuring food quality. Maintained OSHA safety regulations. Monitored food preparation methods, portion sizes, garnishing presentation food ensuring food prepared presented optimal pristine manner. Created maintained food equipment inventories reliable records. Established standards personnel performance customer service satisfaction. Created planned menus food utilization based anticipated number guests, nutritional values, palatability, popularity, costs efficiencies. Maintained records required law local government agencies regarding sanitation, food subsidies appropriate. Created "test taste menus" creating food samples tasting smelling ensure palatability flavor conformity. Reviewed work procedures operational issues determine ways improve service, performance, safety. Created specialty dishes developed recipes later used used placed permanent menus dining facilities. July 2003 November 2006 Company Name City State Chef/ Cook 2 Menu sampling setting recipe amendments special events catering alongside Executive Chef. Order Synchronization maintenance inventory control ensuring cost stock management. Customer Service satisfaction intake. Hygiene assurance food inspection withing guidelines health infection control. Hospitality training mentoring new personnel. Responsible maintaining daily breakfast lunch specials running assigned stations. June 1999 February 2002 Company Name City State Line Cook Assisted management manners running preserving integrity "hot line". Managed maintained mise en place stations. Responsible assisting Executive Chef creating daily specials menus. Responsible proper food preparation running work station maintaining optimal line flow. Education 1999 NEW YORK RESTAURANT SCHOOL City State USA Associate Applied Science Culinary Arts GPA: GPA: 8 Completed graduated 3.8 GPA Associates degree applied science Culinary Arts. Held internship New Jersey performing arts center. Newark, N.J. Skills Culinary attributes • Strong desire instill good practice procedures working you. • Mentoring, training supporting junior chefs. • Ability bring creative commercially viable new lines market competitors do. • Physically fit able lift heavy goods stand long periods time. • Able communicate well superiors subordinates. • Can accurately estimate food labor costs. • Enforcing strict health hygiene standards cooking food preparation area. • Assisting head chef basic full preparation food. • Management meal preparations properly overseeing quantities foods cooked size portions served. • Creating dishes clients special dietary cultural needs. • Management health OSHA regulations making sure kitchen staff always wore appropriate clothing head wear accordance relevant state local law guidelines. • Negotiating price productivity supplies sales representatives upon purchase orders. • Maintaining correct level fresh, frozen dried foods "walk-in" well store room.