Sous Chef Resume Template
TAYLOR BARKLEY
1675 Main Street • Las Vegas, Nevada 89101 • yournextchef@myisp.com • 702.555.6185
~ SOUS CHEF ~
Exceptionally innovative Sous Chef with more than nine years’ experience in operations for renowned restaurants preparing a wide variety of unique appetizers, soups, entrées, sauces, and desserts. Proficient in numerous cooking techniques and cuisines with talent for working with ingredients from countries around the world, including France, Italy, Japan, Thailand, and Spain. Proven leadership skills with a track record of training, developing, and fostering strong teams focused on quality, presentation, cost containment, and safety. Proven expertise in: • • • • Creative Menu Development Specialty Cuisine and Presentation World Class Guest Relations Purchasing and Inventory Control • • • • Special Event Planning Cost Containment and Reduction Food and Kitchen Safety Staff Leadership and Training
EDUCATION AND CERTIFICATION
Culinary Arts Diploma (1999) The International Culinary School at The Art Institute of California - Los Angeles Los Angeles, California Food Safety Certificate (current)
PROFESSIONAL EXPERIENCE
LEDA’S PALACE – Las Vegas, Nevada 2005 to Present Oversee culinary efforts involving preparation of distinctive cuisine for upscale restaurant with $3.2 million in annual sales. Sous Chef Manage eight cooks and 15 kitchen staff in preparation of entrées, specialty dishes, and desserts in a highvolume restaurant. Create unique menu items and plate presentations. Standardize innovative production recipes to maintain consistent cuisine and guest satisfaction. Participate in developing and implementing policies and procedures for smooth operations and food safety. Plan monthly staff and production schedules. Monitor equipment maintenance and sanitation of kitchen facilities. Collaborate with Executive Chef on inventory control, employee concerns, and operations. Key Contributions: Formally commended by Executive Chef for significantly
1675 Main Street • Las Vegas, Nevada 89101 • yournextchef@myisp.com • 702.555.6185
~ SOUS CHEF ~
Exceptionally innovative Sous Chef with more than nine years’ experience in operations for renowned restaurants preparing a wide variety of unique appetizers, soups, entrées, sauces, and desserts. Proficient in numerous cooking techniques and cuisines with talent for working with ingredients from countries around the world, including France, Italy, Japan, Thailand, and Spain. Proven leadership skills with a track record of training, developing, and fostering strong teams focused on quality, presentation, cost containment, and safety. Proven expertise in: • • • • Creative Menu Development Specialty Cuisine and Presentation World Class Guest Relations Purchasing and Inventory Control • • • • Special Event Planning Cost Containment and Reduction Food and Kitchen Safety Staff Leadership and Training
EDUCATION AND CERTIFICATION
Culinary Arts Diploma (1999) The International Culinary School at The Art Institute of California - Los Angeles Los Angeles, California Food Safety Certificate (current)
PROFESSIONAL EXPERIENCE
LEDA’S PALACE – Las Vegas, Nevada 2005 to Present Oversee culinary efforts involving preparation of distinctive cuisine for upscale restaurant with $3.2 million in annual sales. Sous Chef Manage eight cooks and 15 kitchen staff in preparation of entrées, specialty dishes, and desserts in a highvolume restaurant. Create unique menu items and plate presentations. Standardize innovative production recipes to maintain consistent cuisine and guest satisfaction. Participate in developing and implementing policies and procedures for smooth operations and food safety. Plan monthly staff and production schedules. Monitor equipment maintenance and sanitation of kitchen facilities. Collaborate with Executive Chef on inventory control, employee concerns, and operations. Key Contributions: Formally commended by Executive Chef for significantly