Sous Chef Resume
Create Free Resume
Your resume is only 30 seconds away from being done.
Charles Bloomberg
PROFESSIONAL SUMMARY
Experienced Sous Chef with a proven track record of improving kitchen operations and delivering high-quality culinary experiences. Specializes in team leadership, menu development, and maintaining culinary excellence under high-pressure environments.
PROFESSIONAL Experience
Sous Chef | Company A
January 2020 — Present, New York, USA
• Supervised a team of 12 kitchen staff, ensuring consistency and quality of over 200 meals per service using advanced culinary techniques.
• Implemented new inventory system, reducing food waste by 20% and streamlining supply chain management using Restaurant365 software.
• Engineered seasonal menus, incorporating local and sustainable ingredients, leading to a 15% increase in customer satisfaction scores.
• Trained new cooks in modern cooking techniques and safety protocols, enhancing kitchen efficiency by 25% over six months.
• Collaborated with executive chef in menu planning and event coordination, ensuring flawless execution of high-profile events for up to 300 guests.
• Implemented new inventory system, reducing food waste by 20% and streamlining supply chain management using Restaurant365 software.
• Engineered seasonal menus, incorporating local and sustainable ingredients, leading to a 15% increase in customer satisfaction scores.
• Trained new cooks in modern cooking techniques and safety protocols, enhancing kitchen efficiency by 25% over six months.
• Collaborated with executive chef in menu planning and event coordination, ensuring flawless execution of high-profile events for up to 300 guests.
Senior Chef de Partie | Company B
June 2015 — December 2019, New York, USA
• Managed the grill and sauté stations, preparing an average of 150 dishes per night with precision and speed.
• Developed new recipes that were incorporated into the main menu, contributing to a 10% rise in repeat customers and positive reviews.
• Monitored kitchen hygiene and compliance with health and safety regulations, leading to a consistent score of 95% or above in health inspections.
• Pioneered the adoption of new cooking technologies like sous-vide and molecular gastronomy, enhancing dish presentation and flavor profiles.
• Developed new recipes that were incorporated into the main menu, contributing to a 10% rise in repeat customers and positive reviews.
• Monitored kitchen hygiene and compliance with health and safety regulations, leading to a consistent score of 95% or above in health inspections.
• Pioneered the adoption of new cooking technologies like sous-vide and molecular gastronomy, enhancing dish presentation and flavor profiles.
Chef de Partie | Company C
March 2012 — May 2015, San Francisco, USA
• Prepared and plated over 100 dishes per shift, focusing on French cuisine techniques and ingredient quality.
• Assisted the sous chef in managing kitchen brigades, which improved team cohesion and operational efficiency by 15%.
• Contributed to monthly menu tastings and updates, enhancing the restaurant's competitive edge and customer appeal.
• Assisted the sous chef in managing kitchen brigades, which improved team cohesion and operational efficiency by 15%.
• Contributed to monthly menu tastings and updates, enhancing the restaurant's competitive edge and customer appeal.
Commis Chef | Company D
August 2008 — February 2012, Philadelphia, USA
• Executed prep work for line cooks, including chopping, marinating, and assembling ingredients for over 50 dishes daily.
• Maintained cleanliness and organization of kitchen stations, ensuring seamless transition between shifts and compliance with hygiene standards.
• Assisted in the creation of pastry desserts, learning fundamental baking techniques and contributing to the dessert menu.
• Maintained cleanliness and organization of kitchen stations, ensuring seamless transition between shifts and compliance with hygiene standards.
• Assisted in the creation of pastry desserts, learning fundamental baking techniques and contributing to the dessert menu.
Education
Associate of Culinary Arts | The Culinary Institute of America
June 2008
Expert-Level Skills
Gastronomy, Food Safety, Menu Development, Inventory Management, Team Leadership, Recipe Development, Event Coordination, Culinary Arts, Pastry Techniques, Advanced Cooking Technologies, Time Management, Attention to Detail