James Bowman - Sous Chef Resume Simple
My goal is to obtain a position where I can utilize my skills and experience to help the company. I am a dedicated and hardworking individual.
  • marketing, chef, scheduling, manager, operations, budgeting, maintenance, sanitation, ordering, million, forecasting
  • food cost
  • 2017-12-262017-12-26

    Sous Chef

    Office Pride

    • Managed all aspects of operations including food cost, labor, food costs, and budgeting. Developed and implemented a new menu and ordering system.
    • Manage a staff of over 100 employees, including food and beverage, kitchen, and sanitation Manager. scheduling, budgeting, and managing a team of up to 25 people.
    • Assist in marketing and maintenance of the restaurant, including forecasting of over 1 million dollars of food and beverage.
    • Work with the Chef to ensure that all recipes and menus are being followed. I also have the knowledge of the food and beverage.
    • Manage the daily activities of the team to ensure the highest level of customer service. Ensure that all associates are trained and motivated to achieve the goals.
    • Provide feedback to employees on a daily basis to ensure they are satisfied with their needs. I also help them to make sure they are getting the best possible.
  • 2017-12-262017-12-26

    Chef de Partie

    Battelle Memorial Institute

    • Increased food cost by 5%, labor costs by 18%, and labor percentage by 8%. Implemented a new menu and recipe.
    • Maintain a safe and secure environment for all guests and employees. Monitor and ensure that all food and beverage products are in compliance.
    • Developed and implemented a new menu and recipe for food and beverage. Increased catering sales by 20%. Created a wine list for the restaurant.
    • Maintain and update all company policies and procedures. Ensure that all employees are trained and properly trained. Responsible for the hiring, training, and evaluation of staff.
    • Manage all aspects of the restaurant including: Food preparation, menu development, catering, and special events. Duties include but not limited to: ordering, scheduling, and training.

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