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Candidate Info
years in workforce
years at this job
Culinary Arts
Bachelor of Arts
Executive Sous Chef, Executive Chef, Sous Chef, and Line Coordinator
Responsible for overseeing kitchen staff for 7 restaurants, preparing food for 2,000+ guests daily and generated over 4 million in revenue in a 5 month season.
- Keeping daily inventory records, ensuring food presentation meet outlined high quality standards. Improved the food cost from 44% to 29%, saved the company over $15,000 in purchasing costs per week
- Enforced strict HAACP and sanitation polices set by the company.
- Controlled labor costs by making necessary cuts for two restaurants under my control saving $3,000 plus in costs per month.
- Won "Heart of the House" award and awarded "Gold Pin" which is the highest level of service recognition all years as an employee for Princess.
Candidate Info
years in workforce
years at this job
Culinary Arts
Executive Sous Chef
Hired, trained, and supervised twelve full time, fifteen seasonal culinary professionals, and three stewards.
- Implemented a cross utilization of multiple dining areas increasing revenue by 15%.
- Saved 10% on a $1.2 million food budget and 2% on a $500,000 labor budget.
- Supervised three distinct kitchens throughout the high volume meal period.
- Used my training to resolve matters in multiple situations to promote a professional work environment.
- Created, planned, and executed unique menus for breakfast, lunch, dinner, and fine dining.
- Calculated profit and loss statements for menus and events and send report to CFO.
- Executed Grill Nights which increased weekly revenue by 30%
Candidate Info
years in workforce
months at this job
Culinary Arts And Hotel/restaurant Management
Executive Sous Chef
Responsible for the scheduling of 65 kitchen employees - including all areas of the back of the house and multiple stations.
- Managed food and supply inventory and ordering, based on budget set by corporate. While managing this area, kept the restaurant under budget for one year.
- As a part of a culinary/management development restaurant management team, assisted in the training of 60+ managers and chefs throughout time at Chevy Chase.
- Tested and fine-tuned new menu items prior to them being added to the national menu.
Candidate Info
years in workforce
years at this job
Executive Sous Chef
Started at our Downtown clubhouse as sous chef. Brought on by the Executive Chef at our West County clubhouse, to work directly with him in overseeing all restaurant and banquet operations. Utilized many different techniques including sous vide and molecular gastronomy. Supervised a staff of 10 cooks, 5 dishwashers and 1 steward.
- Developed menu along with Executive Chef and other sous chefs
- Works well under high pressure situations
- Helped orchestrate and facilitate a solid working relationship between front and back of the house
- Maintained annual food cost
- Organized and executed events ranging up to 1200 members
Candidate Info
years in workforce
years at this job
Associate of Science
Executive Sous Chef
Ended 2012 with a positive F&B retention of 36.2%
- Improved budgeted food cost percentage by 1.2% from 2011 to 2012
- Improved employee gallup survey from 3.71 in 2011 to 3.90 in 2012
- Improved overall guest medallia by 12.4% from 2011 to 2012 in quality
- Improved MP medallia from 2011 to 2012 by 5% in creativity and 2% in quality
- Successful rollout of all organic kids menu
- Trained and promoted 2 supervisors and 3 lead cooks in 2012
Candidate Info
years in workforce
years at this job
Executive Sous Chef
Collaborated with Marketing Director for public events concentrating on promotion of restaurant and special events hosted
- Conducted monthly wine dinners and wine tastings
- Implemented ordering systems to maintain owners food cost preference
- Wrote and executed all menus for the restaurant
- Placed daily product orders with vendors and verified orders received
- Managed up to 7 staff
- Controlled menu costs and designs to daily changing menu for $1.8 annual revenue restaurant
Candidate Info
years in workforce
months at this job
Executive Sous Chef
Honed leadership skills in a commercial kitchen managing a workforce of 12 - 15 employees.
- Expanded knowledge base for ordering, menu planning, and cost management associated with set tasks.
- Created daily and weekly specials and communicated the intricacies of those items to front of house staff.
- Prepped & executed banquet events of up to 200 attendees as well as offsite catered events.
- Maintained all policies and procedures put in place by HR department and work closely with them when employee misconduct needed to be addressed.
Candidate Info
years in workforce
years at this job
Culinary
Executive Sous Chef
Kitchen supervisor of 10 to 12 employees and lead line cook 5 days/nights a week
- Ordered all food and operating products from multiple vendors
- Scheduled all kitchen employee shifts and managed labor cost
- Created formal dining, bar, and dessert menus quarterly
- Developed and wrote all recipes for food cost control
- Responsible for monthly inventory count
- Prepared food consistently in compliance with recipes, portioning, cooking and waste
Candidate Info
years in workforce
years at this job
Culinary Arts
Executive Sous Chef / Working Chef for 5 Outlets -manager
Responsible for interviewing, hiring, scheduling, and management of all main kitchen and restaurant staff.
- Maintained relationships and managed expenses with reputable food purveyors.
- Designed, developed and executed menus, quality control, and seasonal specials.
- Planned and arranged dinners, luncheons, and functions for up to 2500 people.
- ServeSafe Certified
Candidate Info
years in workforce
years at this job
Culinary Arts And Hospitality Management
Executive Sous Chef
Assisted three Executive Chefs trained in Italian, American, French, and Mediterranean cuisine
- Organized and maintain the kitchen to ensure member satisfaction during busy hours of operation
- Supervised 28 employees responsible for preparing food for the dining room and satellite kitchen
- Managed the main and satellite kitchens as the Interim Executive Chef for six months
- Implemented cost cutting techniques in order to lower the food cost by 10% to a 32% food cost
- Assisted Executive chef with the creation of menus and daily specials
- Order food and beverage while controlling inventory at an adequate level
- Efficient in Jonas Management and Chequebook computer Systems
Candidate Info
years in workforce
years at this job
Management
Criminal Justice
Executive Sous Chef
Monitored sanitation practices to ensure that employees follow standards and regulations.
- Checked the quality of raw or cooked food products to ensure that standards are met.
- Estimated amounts and costs of required supplies, such as food and ingredients.
- Instructed cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Supervised or coordinated activities of cooks or workers engaged in food preparation.
Candidate Info
years in workforce
year at this job
Hotel And Catering Management
Masters
Executive Sous Chef
- Formulated business plan, budget review for 2010- 2011 and capex review for 2011
- Recruitment, training and development of F & B team
- Met all F&B budget targets for pre-opening and increased F&B sale for the year 2011 by 9%
- Initiated cluster purchase shared resources program for [company name]s in India
- Consulting in business plan, sales strategy and responding to multi-cultural requirements
- Introduced 9 positive moves. Guest satisfaction survey up by 6 % to midyear 2011
Candidate Info
years in workforce
years at this job
Executive Sous Chef Banquet Chef
Responsible for banquet production for 800 plus guests including off premise catering
- Directly responsible for Telluride Conference enter food events
- Purchased all food for multi-outlet operations and banquets
- Scheduled staff for all outlets and maintained budgeted payroll cost
- Conducted monthly inventories for food and beverage in all outlets