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Sixth And Pine Restaurant Nordstrom - Executive Sous Chef Resume Example

Isaac Wright
XXX XXXXXXXXXX XXXX, Antioch, TN 37013 | (H) XXXXXXXXXXXXX | XXXXXXXXXXXXXXXXXXXXXXX
Professional Summary

Accomplished and energetic Executive Chef - Executive Sous Chef with a solid history of achievement in Culinary Arts in a Restaurant Setting. Motivated leader with strong organizational and prioritization abilities. Areas of expertise include Sanitation and Safety, Proper Food Costing and Team Management.

Skills
  • Judgment and Decision Making
  • Complex Problem Solving
  • Time Management
  • Menu Design
  • Project Management
  • Business Revenue Growth
  • Team Building
  • Cost Control
  • Special Events - Catering and Planning
  • Education and Training
  • Quality Control Analysis
  • Operation Monitoring
  • Operations Analysis
  • Operation and Control
  • Food Production
Experience
Executive Sous Chef Jan 2014 - Jan 2015
Sixth and Pine Restaurant - Nordstrom Nashville, TN
  • Check the quality of raw or cooked food products to ensure that standards are met.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Check the quantity and quality of received products.
  • Order or requisition food or other supplies needed to ensure efficient operation.
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  • Recruit and hire staff, such as cooks and other kitchen workers.
  • Meet with sales representatives to negotiate prices or order supplies.
  • Arrange for equipment purchases or repairs.
Executive Chef Apr 2012 - Jan 2014
Sole Mio Italian Restaurant - Privately Owned Nashville, TN
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Check the quantity and quality of received products.
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
    • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
    • Estimate amounts and costs of required supplies, such as food and ingredients.
        • Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
        • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
          • Recruit and hire staff, such as cooks and other kitchen workers.
            • Arrange for equipment purchases or repairs.
            • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
            • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
              • Count money and make bank deposits.
              • Investigate and resolve complaints regarding food quality, service, or accommodations.
              • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
              • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
              • Maintain food and equipment inventories, and keep inventory records.
              • Schedule staff hours and assign duties.
              • Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
              • Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
              • Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
              • Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
              Owner- Executive Chef Feb 2009 - Mar 2012
              Enchanted Events Catering & Event Planning, LLC Nashville, TN
              • Perform payroll functions, such as maintaining timekeeping information and processing and submitting payroll.
              • Answer telephones and give information to callers, take messages, or transfer calls to appropriate individuals.
              • Collect and deposit money into accounts, disburse funds from cash accounts to pay bills or invoices, keep records of collections and disbursements, and ensure accounts are balanced.
              • Set up and manage paper or electronic filing systems, recording information, updating paperwork, or maintaining documents, such as attendance records, correspondence, or other material.
              • Maintain scheduling and event calendars.
              • Schedule and confirm appointments for clients, customers, or supervisors.
              • Compose, type, and distribute meeting notes, routine correspondence, or reports, such as presentations or expense, statistical, or monthly reports.
              • Check the quality of raw or cooked food products to ensure that standards are met.
              • Monitor sanitation practices to ensure that employees follow standards and regulations.
              • Check the quantity and quality of received products.
              • Order or requisition food or other supplies needed to ensure efficient operation.
              • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
              • Supervise or coordinate activities of cooks or workers engaged in food preparation.
              • Determine how food should be presented and create decorative food displays.
              • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
              • Estimate amounts and costs of required supplies, such as food and ingredients.
              • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
              • Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
              • Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
              • Meet with sales representatives to negotiate prices or order supplies.
              • Arrange for equipment purchases or repairs.
              Key Hourly - (Sous Chef Responsibilities) Oct 2003 - Jan 2009
              J. Alexander Nashville, TN
              • Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
              • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
              • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
              • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
              • Portion, arrange, and garnish food, and serve food to waiters or patrons.
              • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
              • Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
              • Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
              • Coordinate and supervise work of kitchen staff.
              • Substitute for or assist other cooks during emergencies or rush periods.
              • Bake breads, rolls, cakes, and pastries.
              • Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
              • Plan and price menu items.
              • Check the quantity and quality of received products.
              • Order or requisition food or other supplies needed to ensure efficient operation.
              • Record production or operational data on specified forms.
              • Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
              • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
              Garde Manger - Key Hourly (Sous Chef Responsibilities) Apr 2006 - Nov 2008
              Stoney River Nashville, TN
              • Estimate ingredients and supplies required to prepare a recipe.
              • Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
              • Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
              • Check the quantity and quality of received products.
              • Determine how food should be presented and create decorative food displays.
              • Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
              • Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
              • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
              • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
              • Season and cook food according to recipes or personal judgment and experience.
              • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
              • Substitute for or assist other cooks during emergencies or rush periods.
              • Bake breads, rolls, cakes, and pastries.
              • Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
              Education
              Associate of Applied Science: Culinary Arts / Baking and Pastry May 2003 Le Cordon Bleu College of Culinary Arts in Atlanta Tucker, GA
              High School Diploma: Culinary Art Focus May 2001 Glencliff Comprehensive High School Nashville, TN
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              Resume Details

              This is a real resume for a Executive Sous Chef in Antioch, Tennessee with experience working for such companies as Sixth And Pine Restaurant Nordstrom, Sole Mio Italian Restaurant Privately Owned, Enchanted Events Catering & Event Planning. This is one of the hundreds of Executive Sous Chef resumes available on our site for free. Use these resumes as templates to get help creating the best Executive Sous Chef resume.

              Previous Companies:

              • Sixth and Pine Restaurant Nordstrom
              • Sole Mio Italian Restaurant Privately Owned
              • Enchanted Events Catering & Event Planning

              Previous Job Positions:

              • Executive Sous Chef
              • Executive Chef
              • Owner Executive Chef
              • Key Hourly
              • Garde Manger Key Hourly

              Schools:

              • Le Cordon Bleu College of Culinary Arts in Atlanta
              • Glencliff Comprehensive High School

              Level of Education:

              • Associate of Applied Science
              • High School Diploma

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