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Cafe Momi - Sou Chef Resume Example

Samuel Lewis
XXX XX XXXXXXX XXX, Port Saint Lucie, FL 34983
XXXXXXXXXXXXXXXXXX
Ph: XXXXX XXXXXXXX
Professional Summary


Creative and energetic Sou Chef infused with flavor, respect, and structure for over 15 years.  Experienced world cuisine customs through various kitchen settings.  Seasoned in food safety, menu planning, and organizing kitchen flow.

Skills
  • Time Management
  • Food Production
  • Menu Planning
  • Organizing Kitchen Flow
  • Food Safety
  • Task Micromanagement
Experience
Cafe Momi Apalachicola , Fl Sou Chef Nov 2009Jun 2010
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Check the quantity and quality of received products.
  • Determine how food should be presented and create decorative food displays.
  • 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.
  • Recruit and hire staff, such as cooks and other kitchen workers.
  • 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.
  • Create and explore new cuisines.
  • Ensure food is 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.
  • Season and cook food according to recipes or personal judgment and experience.
  • Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
  • 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.
  • Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
  • Bake breads and rolls
  • Butcher and dress animals, fowl, or shellfish, or cut and debone meat prior to cooking.

Bone Fish Grill Tallahassee, Fl Line Cook Feb 2005Oct 2006
  • Clean, stock, and restock workstations and display cases.
  • Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
  • Cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold.
  • Verify that prepared food meets requirements for quality and quantity.
  • Clean food preparation areas, cooking surfaces, and utensils.
  • Maintain sanitation, health, and safety standards in work areas.
  • Manage staff, preparing work schedules and assigning specific duties.
  • Maintain sanitation, health, and safety standards in work areas.

Magnolia Grill Apalachicola, Fl Head Caterer May 1998Aug 2003
  • Prepare a variety of foods, such as meats, vegetables, desserts, according to customers' orders or supervisors' instructions, following approved procedures.
  • Take and record temperature of food and food storage areas such as refrigerators and freezers.
  • Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
  • Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
  • Portion and wrap the food, or place it directly on plates for service to patrons.
  • Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
  • Cut, slice or grind meat, poultry, and seafood to prepare for cooking.
  • Make special dressings and sauces as condiments for sandwiches.
  • Plan work on orders so that items served together are finished at the same time.
  • Perform general cleaning activities in kitchen and dining areas.


  • Caroline's Fine Dinning Apalachicola , fl Dishwasher - Executive Chef Mar 1994Dec 2001

      In charge of creating daily specials

      Contacted local fish markets for fresh daily delivery's

      Created menus for both the restaurant and the bar upstairs

      Booked and oversaw special functions ( weddings , family reunions...ect )

      Ordering of food, equipment and kitchen related supplies 

    • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
    • Season and cook food according to recipes or personal judgment and experience.
    • Portion, arrange, and garnish food, and serve food to waiters or patrons.
    • 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.

    Boss Oyster Grill Apalachicola, Fl Oyster Shucker Jan 1994Jun 1994
      Shucked oysters
      Create oyster platters
      Education
      Gulf Coast Community College Panama City , Fl Associate of Arts: Cullinary Arts May 2008
      Kaiser College Tallahassee, Fl Associate of Arts: Culinary Arts Oct 2006
      Apalachicola High School Apaplachicola, Fl GED Apr 1997
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      Resume Details

      This is a real resume for a Sou Chef in Port Saint Lucie, Florida with experience working for such companies as Cafe Momi, Bone Fish Grill, Magnolia Grill. This is one of the hundreds of Sou Chef resumes available on our site for free. Use these resumes as templates to get help creating the best Sou Chef resume.

      Previous Companies:

      • Cafe Momi
      • Bone Fish Grill
      • Magnolia Grill

      Previous Job Positions:

      • Sou Chef
      • Line Cook
      • Head Caterer
      • Dishwasher Executive Chef
      • Oyster Shucker

      Schools:

      • Gulf Coast Community College
      • Kaiser College
      • Apalachicola High School

      Level of Education:

      • Associate of Arts
      • GED

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