Sous Chef Executive
Resume:
JENNIFER HICKS
Brooklyn, MI **230
*********@*****.***
Professional Summary
Service-oriented cook with a twenty year background in the food service industry. Core competencies include quick learning, hardworking and integrity as well as excellent communication and time management skills. Handles tasks with accuracy and efficiency.
EXPERIENCE
December 2019 to Present
Sous Chef- Balfour Senior living
Preparing and serving fresh from scratch meals to over 120 residents. Assisting the executive chef and chef de cuisine with menu development and ordering. Managing the assisted living kitchen, and assisting linecooks in successful meal services. Ensuring all specialized diets and requests are produced and served efficiently. Requisition of groceries, paper products and cleaning supplies from main kitchen to assisted living kitchen. Cleaning, labeling, dating, and maintaining a serve safe kitchen. APRIL 2018 to December 2019
Chef- Regency at Whitmore lake
PREPARING 2 OUT OF 3 MEALS FOR OUR RESIDENTS LIVING IN LONG-TERM CARE. ENSURING ALL SPECIALIZED DIETS ARE MADE AND SERVED CORRECTLY. WORKING CLOSELY WITH THE CERTIFIED DIETARY MANAGER. I ASSIST WITH
INVENTORY/ORDERING/SCHEDULING/TRAINING. HELP MANAGE THE DIET AIDES AND KITCHEN STAFF. MAKING SURE ALL FOOD IS STORED PROPERLY, LABLED, AND DATED. MAINTAINING A CLEAN, SERVE SAFE FRIENDLY, STATE INSPECTION READY- KITCHEN. AUG. 2017 TO MAY 2018
SOUS CHEF, HENRY FORD COLLEGE 5101 STUDENT-RAN RESTAURANT ASSISTS EXECUTIVE CHEF INSTRUCTOR DURING CLASS AND WITH PREP FOR THE RESTAURANT SERVICES. HELPS STUDENTS WITH ANY QUESTIONS OF THEIR WEEKLY STATIONS THAT ARE ROTATED SO ALL STUDENTS RECEIVE A CHANCE TO LEARN. JULY 2012 TO APRIL 2018
LEAD COOK, GLACIER HILLS RETIREMENT COMMUNITY
-PREPARES QUALITY AND SAFE FOOD FOR A POPULATION OF OVER 200 RESIDENTS.
-MAINTAINING QUALITY OF FOOD WHILE EXECUTING TIME MANAGEMENT.
-CLEAN, CUT, AND COOK MEAT, POULTRY OR FISH. ALONG WITH FRESH FRUITS AND VEGETABLES.
-FOLLOWS STANDARDIZED RECIPES.
-CLEAN AND INSPECT ALL EQUIPMENT, KITCHEN APPLIANCES, AND WORK AREAS TO ENSURE CLEANILESS AND FUNCTIONAL OPERATION.
TRAIN NEW EMPLOYEES.
-REQUISTION FOOD SUPPLIES, KITCHEN EQUIPMENT, AND APPLIANCES BASED ON FUTURE ESTIMATE NEEDS.
OCT. 2011 TO JULY 2012
COOK, MARRIOTT HOTEL ROMULUS, MI
-BREAKFAST COOK
-CLEANING
-FOLLOWING RECIPES AND PLATING SPECIFICATIONS
-MAINTAINED QUALITY AND SAFE FOOD
MAY 2009-AUG 2011
COOK, KING OSCARS RESTAURANT AND LOUNGE. TACOMA, WA
-ALL STATIONS OF THE LINE. CHAR-GRILL, DEEP-FAT FRYERS, FLAT GRILL, SAUTE STATION, AND GARDE MANGER STATION
-CLEANING, SANITIZING
-TRAINING NEW STAFF
MAY 1999-MAY 2009
JERRY’S PUB AND RESTAURANT
BUS GIRL, PIZZA STATION, PREP, HOSTESS, WAITRESS, BARTENDER
-CUSTOMER SERVICE FOUNDATION
-HANDLING MONEY TRANSACTIONS
-MAKING SURE THE GUESTS EXPECTATIONS ARE EXCEEDED. 2
EDUCATION
MAY 2018
BACHELOR’S DEGREE IN CULINARY ARTS, HENRY FORD COLLEGE DEC. 2015
ASSOCIATE’S DEGREE IN CULINARY ARTS, HENRY FORD COLLEGE MAY 2000
Diploma - General Education, Columbia Central High School
SKILLS
● Honesty/integrity
● Active listening
● Critical thinking
● Judgement and decision making
● Time management
ACTIVITIES
● COMMUNITY EVENTS, SUCH AS WORKING IN DOWNTOWN DETROIT AT THE EASTERN MARKET FOR SPECIAL EVENTS. 2015-2018 (FOUR EVENTS)
● STUDY ABROAD CULINARY TRIP TO CHINA IN AUGUST 2015
● SERVE SAFE CERTIFIED
● ACF CERTIFIED CULINARIAN
3
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