Resume: The Difference. Include Contact Information. How to Write a Student Resume. Maintain high product quality aboard our cruise ships Coach, and mentor shipboard chefs Travel to ships for quality control and continuous training Ensure adherence to company policies including standardized recipes and food safety Build menususing local ingredients. Also, scheduled preventative maintenance and unscheduled service calls. Responsible for determination of warrantee or non-warranty service for all covered equipment.
Responsible for maintaining daily checklists and sanitation of the kitchen along with ensuring safe food handling practices Develops written spec sheets for each menu item to include; name, description, portion size, ingredients, cost per serving and menu price.
Also responsible for taking pictures of all menu items and for maintaining both the photos and spec sheets in a central location. Develops strong working relationships with other Department Managers to ensure communication and teamwork is at an optimum Culinary Degree. Coordinate, plan, participate, and supervise the production, preparation and presentation of food for a unit within the account Bachelors Degree desired. He schedules working hours of all his kitchen employees, taking into consideration the volume of expected business He assigns in detail, specific duties to all employees under his supervision and instructs them in their work He works very closely with the Floor Steward, whose duty is to keep kitchen areas clean and orderly.
He insists upon meticulous cleanliness and orderliness He insists also on personal cleanliness and proper deportment of all employees under his supervision He works very closely with the Executive Sous Chef in determining quality and quantity of food materials used with a view of eliminating waste and spoilage, especially meats, fish, products, etc He is responsible for the quality of all food items prepared in the kitchen he supervises.
He constantly checks it for taste, temperature and visual appeal. He makes sure that all dishes are uniform and that established portion sizes are adhered to as per the specifications set out by the Executive Chef He assures that spoiled or damaged serving utensils are not into use.
He watches particularly for cracked or chipped china, glassware and trains his staff to follow this rule. He brings notice of any non-usable products to the Stewarding Supervisor to record as breakage and insures that par levels of equipment are kept up to date He is very careful to prevent the use of contaminated products in any phase of food preparation and prevents employees who are ill or suffering from an infection from taking part in the preparation or handling of food He is constantly on the alert for new products, which may improve quality of food or lower food cost or both.
Makes suggestions to the Executive Chef concerning improvements, which would tend to make more satisfied customers He checks maintenance of all equipment located in the area he supervises. He makes every attempt to prevent the damage of loss of any property. He immediately alerts the Executive Chef so action can be taken The Executive Sous Chef is not only aware of all house rules and obeys them also in such assists in enforcing them.
He conducts himself in such a manner so as to encourage fellow employees to do likewise Ensures that all safety, health, security and loss control policies and procedures and Government legislation are adhered to. Leadership: Confirm culinary production appropriately connects to the Executional Framework. Ensure proper culinary standards and techniques are in place for preparation of food items, including production, presentation and service standards. Oversee culinary team to ensure quality in final presentation of food.
Train and manage culinary and kitchen employees to use best practice food production techniques. Coach employees by creating a shared understanding about what needs to be achieved and how to execute.
Reward and recognize employees. Plan and execute team meetings and daily huddles Financial Performance:Responsible for delivering food and labor targets. Monitors, mentors and assigns work to line cooks and prep cooks as needed Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures Handles, stores and rotates all products properly Closes the kitchen properly and follows the closing checklist for kitchen stations Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.
Minimum of an Associates Degree required Must currently hold an ACF certification at the Chef de Cuisine CCC level or the ability to acquire CCC certification within 18 months of employment with employer's assistance Three years experience as a chef, supervisor or assistant manager in commercial or educational food service operations with an emphasis on food production ServSafe certification must be obtained within one year of employment Ability to perform all duties in the kitchen Required competencies for this position are work standards, communication, interpersonal and intercultural relations, and decision making Knowledge of food preparation and service techniques, food ordering, sanitation regulations, and marketing Knowledge of HACCP procedures Ability to use personal computer and software for planning, ordering and recipe development Ability to work effectively with individuals from different viewpoints and backgrounds utilizing teamwork in daily work activity.
Conduct training for Master Cooks, Cooks, Pantry Workers, Helpers and Kitchen Workers on job responsibilities Assist the Executive Chef by controlling food and labor costs and establishing goals and objectives that focus on profit, product and people Assist the Executive Chef by controlling purchasing, receiving, purveyor lists and inventory of all kitchen items Engage, entertain and inspire all who visit the Property by making a focused commitment to our ensure our guests receive at our Five Diamond Resort.
Analyze and addresses areas concern and defines needs for improvement Responsible for assisting Executive Chef in monitoring food cost for their outlet, and order of all foodstuffs Assists Executive Chef in preparation of menu Delegates and assists in cooking of food items, supervise staff Work in a fast-paced, busy, and somewhat stressful environment; maintain physical stamina and proper mental attitude and ability to deal effectively with guests, management, employees and outside contacts while working under pressure and meeting deadlines.
Analyze and addresses areas concern and defines needs for improvement Responsible for service of menu - Supervise and assists in plate up, coordinates with Executive Chef on buffet. Delegates station assignments. Provide the highest quality of service to the guest at all times and anticipate and exceed guest expectations. Understand the Hotel Improvement Plan Meets and exceeds customer expectations Communicates effectively with customers, associates and managers Attends work on time as scheduled and adheres to attendance policy Interviews and hires team members with appropriate skills Ensures a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job.
Ensures associates are cross-trained to support successful daily operations Uses all available on the job training tools for associates. Effectively respond to guest complaints Promote teamwork and associate morale Adhere to all work rules, procedures and policies established by the company.
This includes, but is not limited to those contained in the Associate Orientation Handbook and the red Emergency Response Procedures Manual. Have a thorough knowledge of emergency procedures. Played key role in expanding menu for cafe offering fresh daily breads, pastries, and pastas. As member of patisserie team, created French-style pastries including cakes, tarts, dessert sauces, truffles, and petit fours.
Assisted with daily food preparation, storage, cooking, and presentation, ensuring exceptional quality of ingredients and final products. Thank you! You are now a Monster member—and you'll receive more content in your inbox soon. By continuing, you agree to Monster's privacy policy , terms of use and use of cookies. Search Career Advice. Sample resume for a sous chef How well does your resume sell your culinary skills?
Check out this resume sample to see if it could use a few more ingredients to stand out. Free Executive Chef Resume Template 3.
Hotel Executive Chef Resume Template 4. Chief Executive Resume Template 5. Chief Executive Officer Resume Template 6. Chief Audit Executive Resume Template 7. Chief Nurse Executive Resume Template 8. Advises Executive Chef and General Manager on budget planning. Description : Oversees 7 food outlets fine casual dining at this room resort with 45, sq. Hires, trains, schedules, supervises and evaluates 70 culinary personnel and 30 stewarding personnel. March of Dimes with 30 Chefs for guests.
Develops of special lounge menus, and a unique event "Harbor Nights" presented 4 times a year for 1, guests that celebrates the Mediterranean culture with food, wine and music. Participates in creating special events and concepts that generated revenue significantly over budget and resulted in receipt of prestigious Loews Silver Plate Award. Assists with scheduling and all paperwork concerning hiring, firing and disciplinary measures.
Lead Executive Sous Chef Resume Summary : With more than 10 years of professional experience in the hospitality industry. Organizes, manages and executes food menus and promotions for the outlets. Sets the policies and operating procedures in the kitchen. Ensures the proper implementation and compliance to service standards in the kitchen.
Regularly interacts with the guests of the Hotel. Manages the business against the projected budget. Monitors food hygiene practices in the kitchen. Coordinates with the Food Hygiene Manager of the Complex. Takes charge of the procurement of products. Executive Sous Chef Resume Headline : The role of the Executive Sous Chef- Village is to assists in the overseeing, supervising, and coordinating food production and execution for the multiple dining outlets. Description : Performs all responsibilities in a manner that is consistent with the community's operating and service philosophy Maintains a professional appearance, manner, and approach while on duty.
Monitors, on a routine and ongoing basis, key measurable indicators of the daily operations. Implements established policies and procedures and standards of performance. Administers, plans, and directs activities of food service department providing quality food service. What to include in a Resume? How to Personalize Your Resume? How to Write a Resume Title or Headline? Resume Summary Vs Objective Statement?
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