Sous Chef Food Preparation
Resume:
Roger Dove
Narrows, VA *****
********.**@*****.***
Professional Summary
Proficient Sous Chef highly competent at operating in fast-paced, demanding environments. Adaptable professional with success handling challenges. 10-year background in high-end restaurant industry.
Skills
Food Preparation and Safety
Food Spoilage Prevention
Menu Memorization
Conflict Resolution
Stocking and Replenishing
Recipes and menu planning
Catering background
Safe handling
Special requests
Baking and broiling skills
Food plating and presentation
Performance assessments
Sanitation guidelines
Forecasting and planning
Food inventories
Work History
September 2011 to June 2021
Professional Catering Inc Blacksburg, VA
Sous Chef
Planned and directed high-volume food preparation in fast-paced environment. Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Collaborated with staff members to create meals for large banquets. Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
Acted as head chef when required to maintain continuity of service and quality. Cultivated positive relationships with vendors to source best ingredients at best prices. Mentored kitchen staff to prepare each for demanding roles. Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Obtained fresh, local ingredients to lower grocery costs. Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Established and updated staff schedules and assignments to optimize coverage of peak times. Reduced food costs Number% by using seasonal ingredients, setting standards for portion size and minimizing waste.
Monitored and controlled overhead and production costs with responsibility for profit and loss. Applied entrepreneurial leadership and vision for one of CIty's premier full-service catering and event production companies.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Oversaw kitchen operations for Type and Type locations. Trained and managed kitchen personnel and supervised related culinary activity. Developed and remained accountable for safety, quality, consistency and adherence to standards.
Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Managed Number culinary personnel in service to Number-customer base. Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Blacksburg County club
Sous Chef
10/2021-06/2022
Worked directly under the executive chef
Planned weekly menus
Ran, cooked, and directed banquets
Ran and directed the line
Truck orders
Compass group Radford University
Assistant director of Dining services
06/2022-10/2022
Used all of words program
Scheduling weekly
Maintained 6 stations all with different food
Watch weekly labor and cost
Inventory weekly
Education
June 2002 Blacksburg High School Blacksburg, VA
GED
Certifications
Serv safe Training - good till July 24
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