Sous Chef - Resume Example & Template

Resume of Sous Chef in Text Format

ISHAN KUMAR

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SOUS CHEF -leveraging 5+ years of experience

An accomplished sous chef with an unwavering commitment to culinary excellence, possesses a diverse range of culinary skills gained through learning and hands-on experience in the food industry. A driven professional, dedicated to continuously pushing the boundaries of culinary artistry and working with high-performing teams in achieving outstanding results.

PROFILE SUMMARY 

    • Displays advanced culinary skills, encompassing food preparation, flavor pairings, and adherence to cooking best practices.

    • Proficient in building and cultivating relationships with both staff members and potential customers to foster positive connections.

    • Skilled in upholding company standards and adhering to health code regulations by maintaining the kitchen and surrounding areas in optimal condition.

    • Competent in monitoring inventory and procuring supplies and food exclusively from approved vendors.

    • An expert in providing guidance and leadership to kitchen staff throughout the meal preparation, creation, plating, and delivery processes.

    • Experienced in promptly and satisfactorily addressing client complaints, and resolving issues to ensure customer satisfaction.

    • Exhibit proficiency in a comprehensive knowledge of FSSAI, state, and local food handling regulations.

CORE COMPETENCIES

• Culinary Skills
• Food Quality Control
• Kitchen Service
• Food Preparations
• Food Service
• Leadership Skills
• Menu Preparations
• Customer Service
• Communication Skills

PROFESSIONAL EXPERIENCE 

The Dave’s, Bangalore | Dec 2021 - Present 

Sous Chef

• Assisting the Executive Chef and ensuring the smooth operation of the kitchen.
• Facilitating and supporting each section area, ensuring the flair, creativity, and quality standards for which the organization is renowned.
• Support in coordinating and participating in the preparation and cooking of various food items.
• Rolling out new culinary programs in conjunction with the marketing and culinary team.
• Assuring the overall success of the food program and overseeing culinary functions.
• Responding and assisting in any departmental guest service issues.
• Ensuring that all sections are prepared and ready for service at each meal period.
• Providing operational planning to ensure adequate products and equipment are ordered for anticipated business levels.
• Certifying that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Establishing that workstations are cleaned down at the end of a meal period and food is stored away in the appropriate manner.
• Providing training and developing employees, and ensuring that they have the necessary skills to perform their duties.
• Overseeing the efficient flow of service and standards are constantly meeting during service periods.
• Making sure that all customer requests and queries are responded to promptly and effectively. 
• Providing support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.

The Courtyard by Royals, Bangalore | Aug 2019 - Nov 2021 

Chef de Partie

• Assured the consistency in the preparation of all food items for a la carte and or buffet menus according to hotel recipes and standards.
• Followed all company safety and security policies and procedures; reported maintenance needs, accidents, injuries, and unsafe work conditions to the manager; completed safety training and certifications.
• Aided management in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees; served as a role model.
• Maintained proper rotation of product in all chillers to minimize wastage/spoilage.
• Attended the daily "Line-up" check daily menus, and discuss changes in your section with the sous chefs.
• Informed Food & Beverage service staff of menu specials and out-of-stock menu items.
• Certified that the recipe guides were followed and that all the dishes are consistent.
• Ensured the cleanliness and maintenance of all work areas, utensils, and equipment.
• Developed and maintained positive working relationships with others; support team to reach common goals; listened and responded appropriately to the concerns of other employees.

INTERNSHIP 

Marriott Hotel, Bangalore | Aug 2018 - Jul 2019   

Chief Steward

• Cleaned ovens, hoods, filters, drains, hot boxes, steam tables, flat boxes, and ceiling vents, according to schedule or as specified by the executive chef or chef of their respective area of responsibility.
• Assisted the stewarding team, and restaurant outlets, in the cleaning and organizing of the Food and Beverage Outlets.
• Maintained organization and ensure proper storage and cleaning of all rolling stock and racks, silver, presoaking, and operation of dish machine.
• Took responsibility to rectify hazardous situations, and reporting major areas of concern to the person in charge.
• Liaised with the Chef regarding Buffet set up /Cleaning. 
• Set up for Banquet functions and special buffet layouts in the rest.
• Responsible for the coordination of all garbage removal from all areas of FB and keeping good contact with the contractor.

ACADEMIC CREDENTIALS 

EDUCATION: 

• Post Graduation Diploma in Culinary Arts, Madras Institute of Hotel Management and Catering Technology, Bhopal, May 2016 - Jun 2018
• B.Sc. in Culinary Arts, Jagran Lakecity University, Bhopal, Jul 2013 - Apr 2016

PERSONAL DOSSIER

Languages Known- English, Hindi, and Kannada