Junior Sous Chef Resume Samples

A Junior Sous Chef assists the Sous Chef and takes responsibility for a variety of roles and responsibilities, including inventory, food preparation, and kitchen staff management. Working mostly in large kitchens and cruise ships, these staffs execute the following duties mentioned on the Junior Sous Chef Resume under the leadership of a Sous Chef – supporting the chef or sous chef in the general running of the kitchen, managing the kitchen staff, leading the team of chefs in cooking and preparing meals, taking responsibility for technical elements of cuisine, ensuring the kitchen meets high standards of quality; informing seniors when supplies run short, managing inventories, keeping a check of stock, and undertaking all other duties as needed.

Personal skills are needed to qualify for this post, these skills include a good understanding of the business operations within the restaurant, the ability to motivate and create relationships with the kitchen staff, possess a level of creativity to create recipes from scratch. A diploma in a relevant area or discipline is commonplace among job applicants.

Junior Sous Chef Resume example

Junior Sous Chef Resume

Headline : Looking to gain experience that will further career in the hospitality and culinary industry. Extensive background in startup operations and cost-effective budget management by controlling labor, food costs while maintaining quality.

Skills : Excel, Word, Powerpoint, Adobe Premiere, Hiring, Cooking, Management, Team Building, P&L Management, P&L Responsibility, Cost Control.

Description :

    1. Checked the quality of raw or cooked food products to ensure that standards are met.
    2. Monitored sanitation practices to ensure that employees follow standards and regulations.
    3. Checked the quantity and quality of received products.
    4. Ordered or requisition food or other supplies needed to ensure efficient operation.
    5. Supervised or coordinated activities of cooks or workers engaged in food preparation.
    6. Inspected supplies, equipment, or work areas to ensure conformance to established standards.
    7. Determined how food should be presented and create decorative food displays.
Years of Experience
Experience
5-7 Years
Experience Level
Level
Executive
Education
Education
Diploma


Junior Sous Chef Resume

Objective : A well organized with good management skills in order to be able to work with different levels in a multicultural workforce. Highly believe development and training are the keys to success, really confident, and have a strong ability to build a team spirit.

Skills : Excel, Word, Powerpoint, Adobe Premiere.

Description :

    1. Assisted with the supervision of line cooks.
    2. Maximized kitchen efficiency.
    3. Led, trained, and directed kitchen staff in the absence of Sous Chef 2 or Kitchen Manager.
    4. Guaranteed cleanliness in the hotel restaurants, following company standards.
    5. Ensured that all recipes, food preparation, and presentation meet department specifications and commitment to quality.
    6. Ensured food quality/ production standards, policies, and procedures are met and maintained.
    7. Led trained and directed kitchen staff with the direction of the Kitchen Manager and Hotel head Chef.
                                Years of Experience
                                Experience
                                2-5 Years
                                Experience Level
                                Level
                                Junior
                                Education
                                Education
                                Diploma


                                Junior Sous Chef Resume

                                Objective : Seeking a position in the hospitality field for career advancement. Proven ability to assume heavy workload, typically managed by multiple people. Strong culinary skills, creating menu, recipe, from different cuisine dishes.

                                Skills : Leadership, Critical Thinker, Project Manager, Analytical, Holistic Approach, Resilient.

                                Description :

                                  1. Assisted Chef de Cuisine for all restaurant activities to provide a reputable quality of food to make sure smooth operation in the kitchen areas.
                                  2. Trained the junior staff and monitoring the kitchen activities.
                                  3. Coordinated and participated with other sections of requirements, cleanliness, wastage, and cost control.
                                  4. Instructed cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
                                  5. Collaborated with other personnel to plan and develop recipes or menus.
                                  6. Took into account such factors as seasonal availability of ingredients or the likely number of customers.
                                  7. Covered all stations in the kitchen (Prep, Pantry, Fry, Saute, Grill, Expo).
                                Years of Experience
                                Experience
                                0-2 Years
                                Experience Level
                                Level
                                Entry Level
                                Education
                                Education
                                Associate

                                Junior Sous Chef Resume

                                Objective : More than nine years of professional cooking and kitchen experience. Energetic and organized culinarian with foresight and drive. Seeking a culinary position that will utilize the culinary experience.

                                Skills : Grade Marge, Oven, Saute, Grill Stations, Bonus In The Pastry Department.

                                Description :

                                  1. Made mase production for the club's Sunday Brunch Buffet.
                                  2. Ensured that all upcoming events are prepped out and ready to finish, plated properly.
                                  3. Motivated all team members to be productive, utilizing their time in getting ahead in daily prep or forward events.
                                  4. Assisted the Sous Chef in daily tasks eliminating items off of the daily production list, and doing monthly inventory.
                                  5. Get involved in the daily prep of the line, making sure everything is fresh and up to date, restocking, and refreshing.
                                  6. Helped work the line when necessary.
                                  7. Made Soups, specials, and other line dishes keep it fun and creative.
                                Years of Experience
                                Experience
                                2-5 Years
                                Experience Level
                                Level
                                Junior
                                Education
                                Education
                                AOS in Culinary

                                Junior Sous Chef Resume

                                Objective : Exhibiting the ability to work as a team member and independently to execute projects within job scope, Assisting in identifying training needs, and assist in the execution of any appropriate training where necessary.

                                Skills : Sous Chef, Multitasking.

                                Description :

                                  1. Reported to Executive sous chef.
                                  2. Assist Executive Sous Chef to organize special events and special food promotions.
                                  3. Focused on high-quality standards with regards to food product preparation and presentation.
                                  4. Drove all activities aiming to provide a reputable quality of food for guests and to make sure smooth operation in the kitchen areas.
                                  5. Sequence of food preparation pertaining; purchasing, receiving, storing, recipes, menu description, cooking, and product control.
                                  6. Check on a daily basis food preparation, individual costs, quality inventories, and portion control.
                                  7. Made sure that the highest level of food safety and security to all external and internal guests.
                                Years of Experience
                                Experience
                                2-5 Years
                                Experience Level
                                Level
                                Junior
                                Education
                                Education
                                Diploma

                                Junior Sous Chef Resume

                                Objective : Junior Sous Chef with 3 years of experience in Leading the kitchen in the absence of the Hotel Sous Chef 2, and also Managing recruitment of Chef de Partie and Stewards in conjunction with kitchen manager and Sous Chef 2.

                                Skills : Customer Service, Microsoft Word, Leadership, Oral/Written Communication.

                                Description :

                                  1. Ensured a high standard of food production and presentation at all times, as set out in the Food Specification Manuals and recipes.
                                  2. Ensured that high standards of sanitation, cleanliness and safety are maintained throughout all locations at all times.
                                  3. Ensured all cleaning materials and equipment within the department are used in conjunction with manufacturers specifications and as laid down in the SOP manual.
                                  4. Reported and assisted in the management of any equipment failure.
                                  5. Ensured compliance of SOP and general kitchen standards at all times.
                                  6. Served as an active and contributing member of the Food and Beverage team.
                                  7. Attended operational meetings as required by the Hotel Head Chef/Kitchen Manager and take personal responsibility for the effective cascade of information to the extended kitchen team.
                                Years of Experience
                                Experience
                                0-2 Years
                                Experience Level
                                Level
                                Entry Level
                                Education
                                Education
                                Associate

                                Junior Sous Chef Resume

                                Objective : Seeking an exceeding and rewarding position for growth opportunity would like to progress and gain more responsibility as well as work with a great team.

                                Skills : MS Office, Internet, Cost Control, Management, Cooking, Recipe Development.

                                Description :

                                  1. Planned, prepared, set up, and provided quality service in all areas of food production for menu and specials.
                                  2. Monitored and maintained cleanliness, sanitation, and organization of assigned work areas.
                                  3. Assisted in monitoring and developing team member performance.
                                  4. inventoried and order kitchen supplies.
                                  5. Trained and developed fellow team members.
                                  6. Helped maintain state sanitation and health regulations and hotel requirements.
                                  7. Communicated and convey thoughts effectively.
                                Years of Experience
                                Experience
                                2-5 Years
                                Experience Level
                                Level
                                Junior
                                Education
                                Education
                                Diploma

                                Junior Sous Chef Resume

                                Summary : Secure an interesting position in a growing company. To be an ambitious cook, and continue to express passion for the culinary industry through the work ethic and broaden skills in a fun, team-oriented, well-structured learning environment.

                                Skills : Typing 50 WPM, Organized, Punctual.

                                Description :

                                  1. Employed Checked the quantity and quality of received products.
                                  2. Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
                                  3. Evaluated and solved problems encountered, such as substituting items on menus, reusing cooked food, and reducing excess waste and spoilage.
                                  4. Adjusted the thermostat controls to regulate the temperature of ovens, broilers, grills, roasters, and steam kettles.
                                  5. Measured and mixed ingredients according to the recipe, using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers.
                                  6. Executed daily operations of opening the restaurant, kept buffet line stocked cooking a La carte items to order.
                                  7. Seasoned and cooked food according to recipes and personal judgment and experience.
                                Years of Experience
                                Experience
                                7-10 Years
                                Experience Level
                                Level
                                Management
                                Education
                                Education
                                General Studies

                                Junior Sous Chef Resume

                                Objective : Continue on a growth path by securing a management position that will afford the experience and exposure to new cuisines and opportunities. Using culinary management education and previous experience to increase the productivity of the establishment while building a first-class reputation.

                                Skills : Bartending, Server, Banquets, Computer, Construction.

                                Description :

                                  1. Responsible for broiling all meats according to club recipes and standards.
                                  2. Charged with preparing all grilled foods, quality, presentation, and waste control.
                                  3. Pre-prepared items required for work station according to instructions from Sous Chef.
                                  4. Conducted preliminary food preparation.
                                  5. Prepared and cooked menu items.
                                  6. Responsible for setting up serving lines, garnishing food items, and applying food protection and sanitation measures.
                                  7. Responsible for receiving and properly storing supply shipments.
                                Years of Experience
                                Experience
                                2-5 Years
                                Experience Level
                                Level
                                Junior
                                Education
                                Education
                                A.A in Culinary Arts

                                Junior Sous Chef Resume

                                Objective : Seeking to be part of a team where one can further develop culinary and management skills, as well as broaden experience as a chef in a professional and prestigious environment. Qualities Responsible, leader, organized, punctual, committed, and a team player.

                                Skills : QuickBooks, Taxwise, ProLaw, Microsoft Office -Word/Excel/PowerPoint/Outlook, Microsoft Works, Oracle, ADACO, Timesaver, Hot SOS / Synergy.

                                Description :

                                  1. Prepared, stock, and execute assigned stations on the front line of the restaurant.
                                  2. Expedited the line in the absence of the house's Executive Chef.
                                  3. Developed and executed the International and Seasonal Brunch Station, as well as all special menu items as they are introduced into the restaurant.
                                  4. Scheduled for weekly inventory shifts and chef prep tasks when needed.
                                  5. Trained new team members' online work and company policies when hired.
                                  6. Responsible for insuring opening mornings and closing night procedures are followed.
                                  7. Hold recognition with the corporate team.
                                Years of Experience
                                Experience
                                2-5 Years
                                Experience Level
                                Level
                                Junior
                                Education
                                Education
                                Associate's in Culinary Arts