Sous Chef Coordinator

Email ******************@*****.***

Address ***** ******* *** ** *

Westfield Indiana 46073

Tel: 317-***-****

Personal Summary

Working as a Chef for over 30 years has giving me a passion to please my guest in ways that can be simple, popular or mouthwatering recipes that I carefully crafted and perfectioned over the years. I consider my self a passionate, hardworking, dedicated and pleasant individual to where people’s happiness is what I desire to reach and serve with my heart. My History started when I was very young, and over the years I learned a great deal of food safety, original recipes and international cuisine due to my French/Italian/Caribbean background.

Core Competencies

Critical Thinking

Organizational Skills

Problem Solving Focused

People Skills

Detailed Oriented

Business Management

Career Summary

For Hire Event Chef/Manager/Coordinator 1988-Present

Haiti, Florida, Indiana

Cooking up tasty, nutritious and well-balanced meals for customers based on clients desires and expectations.

Creating dishes for clients with special dietary or cultural needs.

Managing in the basic preparation of food and assigning all sous chef, cooks and kitchen workers their areas of work and duties.

Deciding on the quantities of food to be cooked and size of portions to be served.

Making sure that kitchen staff always wear appropriate clothing and head wear in accordance with the relevant guidelines.

Negotiating with sales representatives on the price of orders and supplies.

KEY SKILLS

Culinary attributes

Strong desire to instill good practice and procedures in those working with you.

Mentoring, training and supporting junior chefs.

Ability to bring creative and commercially viable new lines to the market before any competitors do.

Physically fit and able to lift heavy goods and stand for long periods of time.

Able to communicate well with superiors and subordinates.

Accurately estimate food and labor costs.

Enforcing strict health and hygiene standards in the cooking & food preparation area.

References Upon Request

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