Resume Samples for Hotel & Restaurant Jobs
Dorothy Gavin - Executive Sous Chef Resume Simple
A highly motivated, energetic, and enthusiastic professional with over 15 years of experience in the culinary industry. I am a chef, sous chef, banquet manager, fine dining, and kitchen management.
training, staff training, scheduling, menu planning, food production, kitchen, production, ordering, inventory, inventory control, responsible, planning, management
service, prep, food prep, kitchen, food preparation, food handling, chef, closing
Executive Sous Chef
Responsible for all kitchen operations including menu planning, inventory control, ordering, training and supervision. Created and executed banquet and banquet menus.
Oversaw food production, scheduling, and training of staff. Ensured that all employees are trained in their proper techniques and techniques.
Scheduling, hiring, disciplinary action, and termination of employees. Assisted in the development of new menus. In charge of the daily duties of the BOH.
Assisted in the hiring, training, and development of staff. Trained and supervised new employees. Assured that all employees were consistently met.
Maintained a safe working and guest environment to reduce the risk of injury and accidents. Ensured all staff understood expectations and parameters of kitchen goals and daily scheduling.
Responsible for all ordering, inventory, and cost control for the restaurant. Created and implemented a menu and prep lists, and developed new and existing recipes to ensure a consistent product.
As a Chef, I was in charge of prep and food service for the day, closing kitchen, and organizing the line.
Perform food preparation duties such as preparing salads, appetizers, and cold dishes. Take orders from customers and cook food requiring short preparation times.
Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning, and brewing coffee.
Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers,sauteburners, convection oven, flat top range and refrigeration equipment.
Maintain a positive and professional approach with coworkers and customers. Stocks and rotates all food products. Maintain a clean and sanitary work area.
Follow proper food handling techniques and coordinates the use of time, material and equipment to avoid waste and unnecessary expense.
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