Sous chef
Resume:
Terrill Hudgins
SOUS CHEF - The Tavern At VALLEY Forge
Norristown, PA 19403
***********@*****.***
Hard-working professional with 3.5+ years of experience and a proven knowledge of food preparation, customer satisfaction, and recipe development. Aiming to leverage my skills to successfully fill the Sous chef role at your company.
Contact
***********@*****.***
107 William Penn Dr Eagleville, PA, 19403
Work Experience
Executive Chef
Audubon Ale House - Norristown, PA
September 2021 to Present
Create the menu. Make soups and sauces and specials from scratch. Order. Inventory. Schedule. And cook entrees to order. Prep all food and dishes
SOUS CHEF
The Tavern At VALLEY Forge - Norristown, PA
March 2016 to Present
• 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.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• 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.
• 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.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• 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.
• Demonstrate new cooking techniques or equipment to staff.
• Meet with sales representatives to negotiate prices or order supplies.
• Arrange for equipment purchases or repairs.
• 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. Education
High School Diploma
UNIVERSITY CITY HIGH SCHOOL - Philadelphia, PA
June 1998
Skills
• Cooking
• Leadership
• Customer service
• Supervising experience
• Restaurant experience
• Profit & loss
• POS
Contact this candidate