John Jacques - 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.
  • grill, ordering, supervision, training, food safety, safety, million, kitchen, inventory, food cost, catering
  • food safety, ordering, supervision, training, food cost, safety, kitchen, responsible, inventory, budget, catering
  • 2017-12-272017-12-27

    Executive Sous Chef

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    • Responsibilities included: Daily kitchen operations, menu development, food cost control, ordering, receiving, and supervision of the BOH.
    • Managing a staff of 25, while overseeing all food production, inventory, menu development, and training of new employees.
    • In charge of training new hires in all kitchen and food safety procedures. ServSafe certified in the state of Washington D.
    • Managed a staff of over 20 employees, including a full line cooks, a grill, a wood fired oven, and a wood oven pizza bar.
    • Oversee catering for all events in the hotel, including 3 million dollars. Banqueting functions with a variety of celebrities and high profile clientele.
    • Created daily specials and soups, introduced the menu to create a better menu. Worked with the Chef to insure that all food is prepared and presented in a timely manner.
  • 2017-12-272017-12-27


    Boston Reed College

    • Responsible for all aspects of kitchen operations including food cost, labor control, purchasing, receiving, and inventory.
    • Supervision of all food production, kitchen, and staffing needs. Ordering and maintaining inventory of all food and supplies.
    • Manage all kitchen operations, including food and labor costs, safety and sanitation. And daily specials. Supervision of staff and training of employees.
    • Manage catering budget and ensure food cost meets or exceed food quality standards. Ensure that all food is prepared and served in a timely manner.
    • Assisted in the food quality of the food services department. Ensured that all menu items were prepared according to company standards.
    • Maintained a safe working environment for all employees and ensured the safety of all customers and associates. Provided excellent customer service to ensure the highest level of customer satisfaction.

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