A Catering Sous Chef takes charge of planning and managing the food preparation process in the kitchen or restaurant or catering service center. To provide timely catering service to clients, the following duties mentioned on the Catering Sous Chef Resume is carried out – developing new menu options based on seasonal changes and customer demand, assisting with the preparation and planning of meal designs, ensuring that the kitchen activities operate promptly, monitoring and recording inventory; providing support to junior kitchen employees; recruiting and training new kitchen employees; creating schedules for kitchen employees; and evaluating the member’s performance.
The following skills are commonly seen on resumes – the ability to adhere to and implement sanitation regulations and safety regulations, strong knowledge of cooking methods, kitchen equipment, and best practices; good understanding of MS Office and restaurant software programs, excellent communication and interpersonal skills. A bachelor’s degree in culinary science or relevant field is considered mandatory.
Summary : To obtain gainful culinary employment. Providing the opportunity to apply expertise, resourceful knowledge and skilled food preparation abilities. Understand food service is demanding and needs extreme attention to detail, punctuality and determination to succeed. Being able to work as a team to complete an ultimate goal, making the customer happy with and end result in business.
Reported directly to Catering Executive Chef for all of UCO and public banquet events.
Weekly duties including inventory, ordering, quality control, waste management, along with supervising Lead restaurant cook and prep cook in daily line service.
Performed breakfast and lunch grill and fry cook duties in a high volume cafe for FAA employees (300+).
Creation of daily specials made to order, very capable of excellent quality, beautiful presentation and consistency.
Instructed cafe culinary class for residents, demonstrating knife skills, promoting interaction and life enrichment.
Rotate as AM/PM cook for 160+ residents Able to assure quality control and minimize waste.
Assigned to prep and cook for breakfast Effective enough to carry the line as a short order cook without any supervision.
Experience
10+ Years
Level
Senior
Education
Associate Of Science
Catering Sous Chef Resume
Summary : Seeking a Chef/Kitchen Mgr. Sous Chef working under a talented Chef who can mentor or Banquet/Special Events Mgr position.
Prep and executed in home private catering all over Napa Wine Valley under the Whitehall Winery name.
Worked directly with Executive Chef Shaemus Feeley.
Assisted with the new restaurant opening of Farmstead in St.
Used Self motivated, working well unsupervised.
Interacted with clients, cleanliness, time management.
Responsible for the production of mass quantities of food while also setting up the rooms for catering events.
Helped teach/manage classmates in duties that needed to be accomplished in order for everything to be ready for the event.
Experience
10+ Years
Level
Senior
Education
Associates In Culinary Arts
Catering Sous Chef Resume
Summary : Detail minded, self-motivated, and hard-working individual. Take pride in my strong work ethic and ability to adjust to different work environments. Working with people of different cultures, languages and economic backgrounds.
Lead kitchen production on Executive Chef days off (1-2 days per week).
Placed orders of produce, meats, seafood and dry goods for the following day.
Reviewed and confirmed bakery orders for the following day.
Adjusted schedules for expected business.
Hold kitchen team to Executive Chef's product ion standards Plan, prepare and execute off-premise events.
Ensured full cleanliness and smooth operation of commissary and off-premise kitchens Communicate with guests, employees, and front of the house.
Helped further leadership skills and gave me more of an understanding of doing big functions/caterings.
Experience
7-10 Years
Level
Management
Education
High School
Catering Sous Chef Resume
Summary : Experienced Chef looking to obtain a senior chef position where I can utilize culinary knowledge and skills while helping to exceed the goals of the organization.
Skills : Quickbooks, ADP Payroll, Proficient In Microsoft Office.
Description :
Prepared, organized, and executed a wide variety of catered events ranging from 10 to 450.
Developed menus for weekly catered events and for weekly small plates a weekly culinary featured menu utilizing local sourced products.
Led teams of 3 to 10 to carry out daily dining room service for 600 to 900 students.
Provided frequent and on-going skills development to preps and cooks.
Cooked from scratch both pastry and savory, finishing food, platting, presentation and clean up.
Ran catering dept on campus at university of Utah did on and off site events with a staff of 5 or more employees.
Worked long hours as some events I'd work until 2-3a.m.
Experience
7-10 Years
Level
Management
Education
Bachelor Of Science
Catering Sous Chef Resume
Headline : Sous chef is responsible for the day-to-day culinary operations in a professional kitchen. Functions include menu creation, food purchasing, and maintenance of quality standards. A sous chef assumes the role of cost controlling and maintaining food cost, and supervises storage, stocking, and sanitation procedures.
Skills : Strong knowledge of cooking methods, kitchen equipment, and best practices.
Description :
Prepared both hot and cold items for each catering event Helped to plan the menus for each event.
Responsible for all catering functions inside the William Friday Center and all over the campus of UNC Chapel Hill, annual revenue of $1,500,000.
Varied styles of catering from casual cookouts to VIP receptions, conferences and events Assisting the catering chef in developing and executing .
Oversaw banquet prep for 20-500 people - Managed and performed all functions at Drake President home.
Worked with president wife to develop dinner menus, all the way through completing the functions at the presidents house.
Supervised sanitary duties to meet HACCP guidelines.
Managed inventory for catering department.
Experience
5-7 Years
Level
Executive
Education
High School Diploma
Catering Sous Chef Resume
Headline : Sous chef assists in the management and training of new personnel, scheduling staff work hours, and doing performance reviews.
Skills : Good understanding of MS Office and restaurant software programs.
Description :
Led daily preparation of large food quantities for catering and daily school lunches.
Ensured all food was cooked and garnished appropriately.
Prepared a wide variety of dishes and cook during events, Organize kitchen for events, planning what needs to be done when Manage employees including.
Prepared upscale foods of various international cuisines for strictly off-premise events utilizing numerous service styles (plated multicourse.
Prepared food for catering events and two restaurants.
Worked events on and off-premise.
Ensured food was served accurately and in an efficient manner.
Experience
5-7 Years
Level
Executive
Education
High School Diploma
Catering Sous Chef Resume
Headline : Catering Sous Chef managing the kitchen and health & safety requirements, maintaining food safety standards, developing the menu and adhering to high standards of preparation, delivery and presentation of food.
Skills : Teamwork-oriented with outstanding leadership abilities.
Description :
Fostered a team atmosphere with associates, supervisors and other chefs.
Completed vendor orders, track food costs, manage department budget.
Development and execution of catering recipes and menus.
Aided in the preparation of food for small and large events.
Worked along side of the owner/executive chef in preparation of recipe standard and pars.
Helped owner/executive chef build on site kitchens according to health and safety code standards.
Able to keep down cost, by minimizing waste under a very tight budget.
Experience
5-7 Years
Level
Executive
Education
High School Diploma
Catering Sous Chef Resume
Headline : As a Catering Sous Chef is responsible for the successful operation of the Culinary Department for a facility. Assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment.
Skills : Excellent communication and interpersonal skills.
Description :
Managed all activities in the kitchen, including food preparation and production, and management and training of kitchen staff.
Ensured efficient, cost-effective operation and profitability of food production.
Supervised and inspected all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order.
Ensured that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner.
Assumed the role as Executive Chef in his or her absence.
Assured adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications.
Monitored holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met.
Experience
5-7 Years
Level
Executive
Education
Culinary science
Catering Sous Chef Resume
Summary : Catering Sous Chef position works in the main kitchen and/or in concession location(s) in a significant capacity preparing food items for sale within the facility.
Maintained a safe and hygienic kitchen environment.
Helped create new recipes and write menus.
Created schedules for kitchen employees and evaluate their performance.
Adhered to and implement sanitation regulations and safety regulations.
Experience
7-10 Years
Level
Management
Education
High School Diploma
Catering Sous Chef Resume
Headline : Catering Sous Chef position is critical to the success and quality of our food services and thus require the appropriate amount of skills, communication, and leadership qualities.
Skills : Familiarity with industry best practices, Leadership, Creativity.
Description :
Developed new menu options based on seasonal changes and customer demand.
Assisted with the preparation and planning of meal designs.
Ensured that kitchen activities operate in a timely manner.
Resolved customer problems and concerns personally.
Monitored and recorded inventory, and if necessary, order new supplies.
Provided support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
Recruited and trained new kitchen employees to meet restaurant and kitchen standards.
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