Junior Sous Chef Resume

Penny Clark

4186 Comfort Court

Madison, WI 53718

(555)-555-5555

[email]

Job Objective A position of Junior Sous Chef with an organization offering dedicated culinary services.

Highlights of Qualifications:

• Admirable experience in baking and pastry preparation in luxury hotel
• Huge knowledge of preparing hot and cold food items
• Deep knowledge of working in high volume food preparation in banquet and hotel kitchen
• Proficient in various kitchen equipments and machinery
• Operational knowledge of slicers, buffalo chopper, grinders and mixers
• Skilled at food preparation processes and plating styles commensurate to menu concepts
• Strong understanding of established health codes and sanitation rules
• Ability to judge taste of food prepared and its presentation
• Ability to design, create, manage and dismantle food display till 8 feets
• Ability to write menus and correspondence

Professional Experience:

Junior Sous Chef

Kimpton Hotels and Restaurants, Madison, WI

August 2007 – Present

• Served guests at restaurant with taste and quality rich food at affordable prices in alluring ambience offering professional service.
• Monitored culinary operations to uphold of food quality objectives.
• Performed to attain established goals and objectives of personnel development, financial aspect and facilities maintenance.
• Supervised performance of kitchen staff in adherence with company’s policies and established laws.
• Provided assistance for employee training and mentoring.
• Planned, assigned ad monitored work duties to employees.
• Responded to complaints and solve routine minor issues of kitchen personnel.
• Reported kitchen management official about injuries and accidents if any.

Junior Sous Chef

Hilton Hotels, Madison, WI

May 2004 – July 2007

• Supervised routine kitchen operations and reported directly to Executive Chef.
• Monitored food preparation in regard to consistent taste, quality, service and plating.
• Headed responsibility to create daily special food items in menu.
• Ensured to maintain stewarding and sanitation in kitchen.
• Assisted in everyday banquet cuisine operations and directed employees accordingly.
• Inspected visually, selected and used fresh food ingredients exclusively.
• Performed activities in different kitchen sections with high interest.

Education

Bachelor’s Degree in Culinary Arts

Ferris State University, Big Rapids, MI