JESSE KENDALL 123 Elm Street 305 444 4444 Miami FL 33183 by mplett

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									JESSE KENDALL
123 Elm Street                                                                                     (305) 444-4444
Miami, FL 33183                                                                            jkendall@notmail.com

CREATIVE & INSPIRATIONAL SOUS CHEF
TEAM LEADERSHIP ■ UNIQUE MENU DESIGN & CULTIVATION ■ HIGH-QUALITY PRODUCTS & SERVICE STANDARDS
Skilled culinary professional with broad experience in à la carte Italian, American, and fine-dining cuisine.
Adept at hiring, training, and managing kitchen staff. Demonstrated history of creating programs that improve
efficiency, quality control, and resource allocation with a focus on profitability. Artistic menu design utilizing
seasonal products. Customer focused; aimed at preparing exquisite dishes that impress diners. Exceptional
interpersonal and communication skills working with corporate executives, line cooks, suppliers, and front of
the house staff to deliver exceptional service.


CORE COMPETENCIES:
 Hiring, Training, & Supervision                New Concept Launch               Procedure Implementation
 Inventory Management                           Operational Efficiency           Customer Satisfaction
 Budget & Cost Control                          Creative Menu Design             Profitability Focus
 Quality Assurance                              Leadership                       Teamwork


PROFESSIONAL CULINARY EXPERIENCE
ABC HOTEL • Miami, FL                                                                              20xx – Present
Sous Chef
Hire, train, and manage 35 kitchen employees; lead pre-shift and post-shift meetings to update staff on menu
items and ensure an efficiently run operation during dining hours. Expedite à la carte dining; create par lists,
daily specials, soups, and protein fabrication. Coordinate with purchaser daily to obtain necessary ingredients.
       Partnered with Sous Chefs in the creation and development of new menus; designed seasonal menu for
        steak and seafood restaurant and overhauled casual dining menu with a focus on cost efficiency in
        2008. Created buffet menu to offset business to other outlets in the hotel.
       Maintained food cost and created checklist for the kitchen to achieve profitable food cost margins,
        consistently achieving 27% in food and 15% of labor cost within company standards. Attained 99%
        accuracy in meeting brand standards during annual audit.

BCD BREWING COMPANY • Miami, FL                                                                     20xx – 20xx
Sous Chef
Created menus and developed specials. Taught cooks specials and new items. Led a team of 20 kitchen and wait
staff members in delivery of pub-style food for this high-volume restaurant serving up to 500 people for dinner.
Monitored staff preparation to maximize quality of the meals. Increased the “wow factor” by adding special
details to all menu items to make them even more special.

       Generated $10,000/3.5% labor cost on the operation’s busiest day.
       Maintained a 33% food cost. Kept labor around 10% at the end of week.
       Led shift from $10 per person to $12.50 per person.
       Initiated the Brew Master Dinner program, pairing food and beer selections.
       Introduced innovative new pasta dishes and other dishes to attract clientele.


EDUCATION: CULINARY DIPLOMA | XYZ Culinary Institute, Miami, FL
TECHNICAL : Windows XP; Microsoft Works; Microsoft Word; Internet Explorer

								
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