123 Main Street • Atlanta, Georgia • 30339
Home: (555) 555-1234, Cell: (555) 555-1235
Objective: Seek the Position of Sous Chef
SUMMARY: Profoundly creative, innovative and self motivated Sous Chef with huge background assisting management of Casino food service department; monitoring employee performance, preparing schedules, overseeing menu and food preparation and insuring excellent customer service.
Summary of Qualifications
Ten years experience.
Exceptional knowledge of 24 hour, seven day a week food and beverage operation.
Strong ability to communicate effectively to all levels of staff.
Sound up to date knowledge of Food Safety Guidelines, First Aid/C.P.R., Environmental Health codes, Local, State and Federal Guidelines.
Excellent organizational and communication skills.
Uncommon skill in all technical and sanitary aspects of food preparation and presentations.
Remarkable ability to stand for long lengths of time.
In-depth ability to lift up to 50 pounds of product.
Galaxy Casino Inc., Minneapolis 2002 - Present
Responsible for supervision of the entire kitchen operation under the direction of Executive Chef.
Review with Executive Chef all scheduling of kitchen employees.
Assist the Chef in all aspects of hiring, training, review, and termination of kitchen employees.
Maintain and update all required files and company documentation forms.
With the Executive Chef, review food and labor costs of entire operation on a regular basis.
Follow all applicable State, Federal, Tribal and Local Laws, and Policies and Procedures established by the Casino.
Perform all assigned tasks essential to 24-hour casino operations.
Accept responsibility for compliance with rules and regulations, and for own decisions and those of subordinates.
Effectively develop individual, departmental, and organizational goals to meet objectives of the Casino.
Determine the needs of the assigned departments, specify procedures and administer written policies.
Achieve optimal performance and accomplishment from assigned kitchen staff.
Galaxy Hotel Inc., Rainbow County, Minneapolis 2000 - 2002
Lead Line Cook
Ensured quality and quantity of foodstuffs according to standards and specifications as determined by the Restaurant Chef.
Cooked and prepared food according to recipes.
Cut, trimmed and boned meats and poultry for cooking.
Portioned cooked foods according to size of portions and methods of garnishing.
Cleaned and sanitized equipment used.
Provided support to Chef and production leadership to subordinates.
Prepared and maintained the station used for prep cooks.
Maintained sanitary working environment at all times.
Responsible for following resort recipes and ensured Galaxy quality of meals for guests.
Responsible for promoting positive morale in kitchen.
Assisted Sous Chef in the creation of specials, soups etc.
Galaxy Hotel Inc., Rainbow County, Minneapolis 1997 - 2000
Prepared and cooked meats, vegetables, and casserole dishes for general and modified diet menus using hand and power kitchen utensils and equipment.
Prepared foods for persons on specialized diets (i.e., diabetic, salt restricted, religious) and modified texture diets (i.e., pureed, ground).
Reconstituted and heated convenience food; heated, steamed, and baked frozen and canned food.
Prepared salads, desserts, and beverages.
Prepared food for special occasions such as meetings, birthdays, and holiday celebrations.
Assembled food for transportation, as required, by measuring out food, placing in proper containers, and loading hot and cold food carts; received and unloaded returned carts; disposed of unused food; and removed soiled ware for washing.
Participated in, and guided others, in the washing, sanitizing, and cleaning of the premises, cooking utensils, and kitchen equipment such as pots and pans, steam kettles, automatic slicers, choppers, blenders, refrigerators, ovens, freezers, microwaves, tables, and carts to maintain sanitary conditions.
Inspected food and food products prior to use and consumption for quality and freedom from contamination and spoilage; rotated stored food stock to ensure proper and timely usage.
Received and put away stock such as canned goods, paper products, fish, meats, cereal, flour, sugar, and eggs; maintained inventory and orders food items as necessary.
Associate Degree in Dietetics University of New York (1997)