Sous Chef CV template 1, second, executive sous chef, second in command, example, sample, job description

Maxine Curry
Dayjob Limited
The Big Peg
120 Vyse Street
Birmingham B18 6NF
England
T: 0044 123 456 7890
E: info@dayjob.com

PERSONAL SUMMARY

A capable Sous Chef who has a passion for food, people and restaurants. Maxine can hit the ground running on every shift and is someone who enjoys the fast pace of a kitchen and who can consistently produce top quality dishes under pressure. She always leads a kitchen by example and believes that being a great chef is not just about cooking but the ability to work with a team, and build relationships. Her key strengths include, but are not limited to, being able to create unique dishes that inspire guests to come back again and again. In her current role she creates dishes that sets her restaurant apart from others. At work she has a reputation for encouraging the principles of safe food handling to ensure all food preparation undertaken in the kitchen is to the highest standards of hygiene. During her career she has become an all rounder, whether it’s at the front of house offering a warm welcome or in the engine room preparing the food. Right now, she wants to join a company where she can take her career to the next level.

CAREER HISTORY

SOUS CHEF – Start Date – Present
Employers name – Location
Responsible for working as part of a team to prepare delicious meals for customers.

Duties;

Setting up the kitchen with the correct cooking utensils and equipment, like knives, pans and food scales.
Putting together menus that are both creative and profitable.
Working to minimise wastage and maximise profitability within the kitchen.
Cooking, baking and preparing predetermined menu items on a daily basis.
Slicing meat, vegetables and other dishes quickly, accurately, and consistently.
Assisting in any area designated by the Senior Chef or Head Chef.
Optimising existing cooking processes.
Communicating with customers who are demanding or otherwise unhappy with their meals.
Supervising various kitchen stations.
Determining when additional help is needed to maintain effective kitchen operations and satisfactory customer service.
Planning menus whilst keeping in mind budget, and the availability of seasonal ingredients.
Holding team meetings on a regular basis with kitchen staff to communicate targets, standards required and company information.
Determining how much food to order and maintaining an appropriate supply at the restaurant.

JOB TITLE – Start Date – End Date
Employers name – Location

KEY SKILLS AND COMPETENCIES

Professional

Understand the importance of achieving agreed gross margin and the pricing of dishes, from order to execution.
Knowledge of advanced cooking techniques and non-traditional ingredients.
Thrives in a demanding environment where long and unsociable hours are required.
Prepared to work evenings, weekends and public holidays.
Expert multitasking ability.
First rate culinary skills.
Ability to use common kitchen tools, including cutlery, graters and ranges.
Working within specified budgets by cutting unnecessary expenditure.
Can remain focused even in an environment where there are lots of distractions.

Personal

Passion and pride for delighting people with good food.
Teamwork-oriented with outstanding leadership abilities.

AREAS OF EXPERTISE

Food safety
Team Mentality
Leadership Skills
Overseeing deliveries
Kitchen budgets

ACADEMIC QUALIFICATIONS

University name – Degree details              Study Dates
College name      – Qualifications                Study Dates
School name       – Subjects / Grades         Study Dates

REFERENCES

Available on request.

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