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Junior Sous Chef Resume Samples
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0-5 years of experience
Responsible for assisting the Chef de Cuisine in product ordering and seasonal menu development as well as holding associates accountable and keeping them on task
- Successfully managed a staff of 12 cooks assisting in training, scheduling, discipline, and performance reviews
- Professionally implementing corporate standards and ensuring quality product was served to each and every guest
- Generated creative nightly dinner specials for sale in the restaurant
0-5 years of experience
Managed eight man team, direct supervision and task delegation.
- Expedited hot food at average of 350 – 500 covers per night.
- Responsible for $55,000+ biweekly meat orders, average nightly F&B revenue $18,500. Maintained monthly cost tracking.
- Filled in for Executive Chef as needed, troubleshooting as necessary.
- Attended monthly culinary classes provided for career track employees.
0-5 years of experience
Managed eight man team, direct supervision and task delegation.
- Expedited hot food at average of 350 – 500 covers per night.
- Responsible for $55,000+ biweekly meat orders, average nightly F&B revenue $18,500. Maintained monthly cost tracking.
- Filled in for Executive Chef as needed, troubleshooting as necessary.
- Attended monthly culinary classes provided for career track employees.
0-5 years of experience
Managed three cooks in preparation of entrees, specialty dishes and desserts in an upscale fresh concept restaurant
- Worked side by side with the Sous Chef to create unique menu items and plate presentations.
- Researched and selected ingredients based on seasonal availability and quality
- Conducted training of new hires, ensuring that individual performance met the highest possible culinary standards
6-10 years of experience
Cook for 3 meal restaurant specializing in Cuisine of the Americas, producing approximately $4-5 million in annual outlets revenue.
- Prepare food items in compliance with recipe portioning, maintain consistency and ensure quality.
- Lead cook, set expectations, ensure adherence, lead by example, and guide six cooks.
- Plan and create daily specials, inspired creativity, and minimize waste.
- Mise en place, ensure health and safety procedures, assure quality control and purchasing functions.
0-5 years of experience
- Managed and trained kitchen and service staff for pool area
- Created and executed new menu for club’s poolside dining area
- Assisted Chef with setup, execution, and break down of banquets/catered events
- Worked various stations of main kitchen line (Grill, sauté, broiler, pantry, etc.)
- Assisted Chef with daily specials and seasonal menu updates
- Maintained all sanitation and safety measures in kitchen and other club areas
- Ensured Member’s and guest expectations were exceeded through exceptional customer service
0-5 years of experience
Was promoted to Junior Sous Chef within a year
- Aided the Chef in the daily activities of the kitchen
- Collaborated with the Chef on special functions and charity dinners
- Implemented new storage methods in the coolers to aid in organization as well as the stocking and clean-up of the stations
0-5 years of experience
Keeping an eye out for problems that arise in the kitchen.
- Conducted daily inventory, restocking and communicating needs of a banquet kitchen and soup kitchen.
- Supervise kitchen staff of five
- Mentored staff members to go beyond the expectations of their role.
0-5 years of experience
Provided guidance and support to all kitchen staff
- Ensured that all food served is arranged properly and met quality standards
- Ensured that all kitchen work is completed within the timelines
- Gave instructions to cooking workers on fine points of cooking
- Maintained hygiene standards of kitchen and equipment
- Directed and instructed kitchen personnel in their individual tasks
- Prepared individual orders when requested
- Ensured food preparation procedures for quality, uniformity and accurateness
- Reviewed delivered product and ensured appropriate storage
- Observed employees engaged in portioning, preparing, and garnishing foods
- Ensured the defined methods of cooking and garnishing
0-5 years of experience
Responsibilities included overseeing the a la carte Sports Bar and all-you-can-eat Dining Room Buffet as well as all non-game day catering.
- Kept ticket times low through staff effiency and strong communication
- Worked closely with Executive Chef Orazio Lamanna and reported directly to Executive Sous Chef Jason Sousa.
- Involved in end of month inventory and directly responsible for daily key item inventory
- Handled a mid season switch to Press Chef working in a high profile environment with very high exposure
- Responsible for inventory control of both perishables and grab and go items in the Press Café
0-5 years of experience
- Assist chef/owner with ordering, preparation of all foods, organization of kitchen staff, and menu planning
- Supervised cooks and managed the preparation, portioning, garnishing, and storage of all food items
- Maintained kitchen and storage facilities in sanitary condition
0-5 years of experience
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Developed menus, pricing, and special food offerings
- Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering
- Check inventory and call vendors to make orders and ensure proper stock levels
0-5 years of experience
- Headed responsibility to create daily special food items in menu
- Supervised, coached, and coordinated culinary staff
- Tactfully coordinated and supervised menu planning and implementation
0-5 years of experience
Assisted in opening a brand new restaurant.
- Assisted executive chef in menu planning, inventory, and food preparation.
- Prepared gourmet French and Latin inspired cuisine for an upscale Soho clientele.
- Operated sauté station, garde-manger, desserts, and raw bar.
- Assisted chef in preparing sauces, rotating inventory, and butchering proteins.
0-5 years of experience
Promoted from line cook to Tournant/Junior Sous Chef
- Oversaw every day preparation of all stations along with new additions to the menu
- Accountable for all soup, stock, and sauce making
- Trained new hires on stations as well as cross training of current employees
0-5 years of experience
Handling accounting duties, during the off-season
- Handling guests services and complaint management
- In charge of food cost control by using waste and precision ordering schedules
- Communicated menu plans and meal scheduling to staff
- Managing the various Chef de Parties by monitoring quality control, speed and efficiency
- Mentored and provided orientation to new staff
0-5 years of experience
Focused primarily on evening a la carte division while assisting banquet department as needed
- Gained valuable experience with various seafood products, including butchering and proper storing techniques
- Responsible for daily fish and soup specials along with maintaining par levels of stations
- Prepared restaurant’s fine dining menu which required the utmost attention to detail to insure both consistency and customer satisfaction
0-5 years of experience
Maintain professional calm demeanor in a high volume, fast paced environment
- Oversee daily tasks such as ordering, receiving, and processing products
- Results driven environment with emphasis on teamwork
- Responsible for managing multiple areas of the kitchen and all aspects of customer satisfaction
- Work with purveyors from several different companies
- Perform extra responsibilities as requested by management
0-5 years of experience
Oversaw all aspects of restaurant opening and closing
- Ensure proper sanitation
- Supervised gourmet restaurant team of five staff
- Prepared daily soups and specials
0-5 years of experience
- Expedite dinner service in 150 seat restaurant
- Oversee line cooks during service time
- Train new employees in company policy and customer service related subjects
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[Junior Sous Chef]
Last edited by: Gabriela Barcenas, CPRW, Content Writer II -
Gabriela Barcenas
CPRW, Content Writer IIGabriela is a Certified Professional Resume Writer (CPRW) and career adviser. With 10 years of digital media experience and five years of resume writing expertise, her publication history includes fashion, education, travel, social justice, equitable design and career advice.
