An Executive Sous Chef is responsible for assisting the Executive Chef with overall kitchen management and operations, ensuring maximum guest satisfaction, and controlling kitchen administration and operation. A well-drafted Executive Sous Chef Resume mentions the following core tasks and responsibilities – interacting with guests and obtaining feedback on product quality and service levels; responding to and handling guest complaints and problems; making recommendations; ensuring all recipes and product yields are accurately costed and reviewed and making sure the department workers are always in a clean and tidy uniform and in a presentable state.
The most sought-after skills for the post include the following – fair and firm management abilities with high influencing skills; strong knowledge of food and beverage; ideal training and coaching skills; hands-on approach to all operational aspects; and strong administrative skills. A culinary diploma from a recognized institute is needed.
Objective : Executive Sous Chef with exceptional skills for developing and delivering a complete range of dining services in a large scale operation with emphasis on continued revenue enhancement and cost controls. Strong record of nurturing customer loyalty; delivering a fine dining experience with creativity, consistency and flair in a wide variety of styles and cuisines.
Skills : Inventory management, computer , knife .
Description :
Provides direction for all day-to-day operations.
Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Ensures property policies are administered fairly and consistently.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Experience
2-5 Years
Level
Junior
Education
Associates
Jr. Executive Sous Chef Resume
Objective : To grow as a chef, leader, and person in a professional environment that promotes excellence. Executive Sous Chef is responsible for all kitchen operations, including prep and clean, prep and packaging, and dishwashing. The Executive Sous Chef reports to the Head Chef and is responsible for the overall direction of the kitchen operations.
Developed new menu ideas and recipes for Theme and Holiday buffets, a la carte dining (casual and full service) along with daily operating procedures for a more efficient and professional operation for this multi-outlet, 2000 member private club.
Trained, motivated and supervised a staff of 20 kitchen and 15 sanitation personnel, while establishing a superior member service and satisfaction.
Accomplished include establishing new budgetary guidelines, redesigned banquet, catering and restaurant menus including costing, recipe cards and presentation.
Reduced food cost 19% by establishing proper inventory controls, purchasing, receiving and storage procedures.
Labored cost 8% through proper scheduling and clock management.
Assisted with scheduling and all paperwork concerning hiring, firing and disciplinary measures.
Experience
2-5 Years
Level
Junior
Education
Associates
Sr. Executive Sous Chef Resume
Summary : Executive Sous Chef responsible for all aspects of the management of the restaurant kitchen operations. They provide direction and leadership for the Restaurant Sous Chef, Assistant Chef and the Restaurant culinary team consistent with the MGM brand.
Skills : Microsoft Office And Excel, Adobe Photoshop And Illustrator, Quicken, Square, Most Pos Systems.
Description :
Managed the daily production, preparation and presentation of all food for the casino's restaurant with a capacity of 300 guests.
Assisted Executive Chef in the creation, costing and implementation of seasonal and special menus.
Responsible for cost control and purchasing support.
Assumed the responsibilities of the Executive Chef in his absence.
Responsible for overseeing all aspects of food service in the restaurants.
Led and trained other staff members, as well as possess extensive knowledge of quality food and appearance.
Ensured all restaurant operational quality aspects are met.
Experience
10+ Years
Level
Senior
Education
Associate
Executive Sous Chef I Resume
Objective : Food preparation generalist with extensive experience in the restaurant field seeking an opportunity to climb the ladder of success in a professional environment. Outstanding work ethic, along with excellent leadership skills: honest and energetic attitude that will embrace a close team atmosphere. with 8 year of experience and special skills in coordinating multi-course dining in high end establishments.
Skills : Management, Inventory Control, Recruiting, Receiving, Peachtree, POS, Ordering, Coding, Microsoft Office, Menu Development.
Description :
Audits product costs, manage daily operations and inventory control.
Manages daily food preparation to make sure it is quality standards.
Creates New menu and Food items.
Prepares food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Manages kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
Maintains a skilled kitchen staff by properly coaching, counseling and disciplining employees.
Ensures all staff understood expectations and parameters of kitchen goals and daily kitchen work.
Cooks and serves food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
Experience
2-5 Years
Level
Junior
Education
Certificate
Executive Sous Chef II Resume
Headline : To maintain a Executive Sous Chef
position in a successful business where my culinary skills and management experience will be utilized.
Skills : Cooking, Management.
Description :
Oversees all cleanliness and food safety proceedures, implemented a HACCP report and in house health inspections, created a company employee handbook of company standards.
Trains culinary staff and encouraging them to reach their full culinary potential, mentoring both service and culinary staff in proper professional standards.
Oversees all culinary preparations as well as executing brunch, lunch, and dinner service.
Ensurs quality of food with proper storage with the FIFO method.
Coaches employees on professional growth as well as personal improvement.
Maintains food cost and lowering labor cost.
Creates a positive company culture where employees are happy and motivated to come to work and perform to the best of their abilities.
Creates build cards for culinary consistency, quality, and proper food cost control.
Experience
5-7 Years
Level
Executive
Education
Associates
Executive Sous Chef III Resume
Summary : Over 16 years of experience in various worlds acclaimed food and beverage operations. Result driven, guest service-oriented, Executive Chef skilled at running front & back of house operations, proven capabilities in managing budgets and resources to facilitate streamlined operations, foster a sense of commitment and camaraderie among all team members to ensure guest maintain a high level of satisfaction with food service, resulting in new and repeat business.
Skills : Cooking, Management.
Description :
Responsible for all glass and silverware procurement, negotiations, and inventories.
Implements seasonal menus and 2 new restaurant concepts.
Controls productivity through effective scheduling, cross training and development of culinary staff, resulting in productivity savings of 2.2%YOY.
Trains and develops 118 staff members in sanitation standards and requirements pertaining to local laws and corporate standards.
Assists Catering Department with developing special menus for functions, meet with clients.
Provides feedback to staff on their performance, handle disciplinary problems and counsel employees according to Hotel standards.
Establishs cost analysis and control of food and labor cost, budgets and play active role in contributing to the outlets' profits.
Experience
7-10 Years
Level
Management
Education
Bachelor
Asst. Executive Sous Chef Resume
Objective : Classically trained, well-traveled chef looking for a new and more challenging opportunity, which will utilize talents and capabilities within a professional restaurant or hotel restaurant environment.
Skills : Teaching, Training, Menu Design,.
Description :
Directs all operational aspects of three stand-alone kitchens and twenty five employees.
Oversees labor and food cost control, ordering, and coordination of events for up to 800 guests.
Conceives of and pair courses appropriately for high-end wine dinners and chef's tables.
Controls all aspects of food quality and presentation.
Performs the duties of every individual kitchen work station.
Maintains kitchen equipment, complete repairs.
Consults with members regarding catering events and pricing.
Represents kitchen department in staff meetings and dealings with purveyors.
Advises Executive Chef and General Manager on budget planning.
Experience
2-5 Years
Level
Junior
Education
Management
Associate Executive Sous Chef Resume
Headline : To obtain an Executive Sous Chef position with an organization that will utilize extensive experience and success.
Skills : Sales, Account Payables/receivable, Billing And Trucking, French Chef And Pastry Chef.
Description :
Oversees 7 food outlets (fine casual dining) at this 750-room resort with 45,000 sq.of conference space and F&B revenue of $17M.
Hires, trains, schedules, supervises and evaluates 70 culinary personnel and 30 stewarding personnel.
Involves in labor cost/analysis; developing and managing budgets; menu development; planning, organizing, coordinating and executing press and charity events (i.e.March of Dimes with 30 Chefs for 800 guests).
Develops of special lounge menus, and a unique event ("Harbor Nights") presented 4 times a year for 1,000 guests that celebrates the Mediterranean culture with food, wine and music.
Introduces internal programs and restructured purchasing process that contributes to maintaining a food cost of 25%.
Participates in creating special events and concepts that generated revenue significantly over budget and resulted in receipt of prestigious Loews Silver Plate Award.
Assists with scheduling and all paperwork concerning hiring, firing and disciplinary measures.
Experience
5-7 Years
Level
Executive
Education
Associate
Lead Executive Sous Chef Resume
Summary : With more than 10 years of professional experience in the hospitality industry. International experience in resorts and city hotels. Managed kitchen operations of 4 -5 star luxury and world class establishments. Possesses strong marketing and financial skills. An experience with major hotel chains, exhibited the following traits: well-rounded professional, quality- and profit- oriented.
Skills : Cooking, Management.
Description :
Oversees the day-to-day kitchen operation for all F&B outlets.
Organizes, manages and executes food menus and promotions for the outlets.
Sets the policies and operating procedures in the kitchen.
Ensures the proper implementation and compliance to service standards in the kitchen.
Regularly interacts with the guests of the Hotel.
Manages the business against the projected budget.
Monitors food hygiene practices in the kitchen.
Coordinates with the Food Hygiene Manager of the Complex.
Takes charge of the procurement of products.
Experience
10+ Years
Level
Senior
Education
Certification
Executive Sous Chef Resume
Headline : The role of the Executive Sous Chef- Village is to assists in the overseeing, supervising, and coordinating food production and execution for the multiple dining outlets.
Skills : Inventory Management, Profit And Loss, Forecasting, Purchasing, Menu Planning, Mentoring.
Description :
Performs all responsibilities in a manner that is consistent with the community's operating and service philosophy
Maintains a professional appearance, manner, and approach while on duty.
Monitors, on a routine and ongoing basis, key measurable indicators of the daily operations.
Implements established policies and procedures and standards of performance.
Helps develop in-service training and ongoing training of staff in order to provide high quality
Participates in departmental and community meetings and projects as directed by Executive Director
Maintains appropriate levels of confidentiality
Attains and/or maintains ongoing compliance with appropriate local state, federal, regulatory, and/or accrediting body standards. ensures that the program is prepared for inspection by regulatory agencies through regular auditing and updating of program policies and procedures, required documentation, environmental standards, etc.
Administers, plans, and directs activities of food service department providing quality food service.
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