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It is essential that you have at minimum a Certificate III in Commercial Cookery. Test all cooked
food to ensure that the taste is correct. Technical knowledge and job skill training for all food
produced within his area and the effective use of provided materials. Assist Supervisory team in
coaching and development of junior kitchen team. For both beginners and seasoned veterans, it is
important to clearly identify the type of restaurants you have worked in. Coordinate food production
and kitchen brigade to met food preparation and service requirements. Monitor handling and
maintenance of operating equipment; proactively report maintenance needs to Junior Sous Chef.
Disinfect and sanitize cutting boards and worktables constantly during the shift. Valid City of
Toronto Food Handler Certificate required. Job Search Learn how to find the right job and get it.
Here are a few great choices for sous chef jobs: Licenses and certifications Foreign languages on a
resume Hobbies and interests Community service on a resume Professional achievements Culinary
memberships 7. Monitor Kitchen maintenance and report any defects of operating equipments to
Sous Chef or Executive Pastry Chef. Ensures the sanitation standards for kitchen are being met.
Save preferences This site uses cookies to ensure you get the best experience on our website. Resume
builder online video you canva enhancv json tn livecareer refund dover upwork. Take appropriate
action to resolve guest complaints. Participates in menu planning in consultation with the Indian
Chef. Weighed, measured, and mixes ingredients according to recipes or personal judgment, using
various kitchen utensils and equipment. Check which skills the employer requires for the chef
position you want to apply for and write them down. To maintain the Department in a service and
cost effective manner that reflects our service product, highest health and safety and hygiene factors
in order to comply with Hotel, Company and internal and external customer satisfaction. Pays
attention to portion control of the food order. CV Help Improve your CV with help from expert
guides. Manages all kitchen staff, including hiring, training, and scheduling. Assist in training and
coaching of new hires and junior team members. Prepare and present menu items showing variety
and flair, within the cost margins specified by the Lounge. Ensure the products knowledge for your
team and the service team in your section. Maintain regular attendance in compliance with Highgate
Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
Ensure that all food production is in line with food and Company brand standards. Understands food
costs and effective inventory controls; ensuring the finest quality and value of food products are
readily available within the budgeted guidelines. Similar titles for this position include Head Chef,
Master Chef, and Chef Manager.
Monitor food preparation and wastage costs control these by following efficient preparation methods
and standard recipes. In the absence of other leaders, to be the supervisor on duty in the Kitchen. We
share knowledge, tips, and tools to help everyone find their dream job. Controls inventory and
relationships with suppliers. Start building a professional resume template here for free. Following
kitchen policies, procedures and service standards and all safety and sanitation policies when
handling food and beverage. To be involved with all daily briefing of staff members. Plan in
conjunction with the Executive Pastry Chef and outlet chefs, promotions, and menu implementations
according to the annual plans. Attach a Sous Chef Cover Letter to Your Resume How important is a
cover letter. Ensures that all guest contact culinary employees provide exceptional guest service at all
times. Ensure excellent customer service is always a priority. Create my resume now When you’re
done, our easy resume builder will score your resume and our resume checker will tell you exactly
how to make it better. 6. Add Other Sections to Your Sous Chef Resume Like the rest of the sous
chef applicants, you have an okay resume. Team leader with proven success in supporting team
performance. To comply with the Company’s Health and Safety strategy, policy and procedure. To
be constantly on the alert for new products which may improve the quality of food; and to make
suggestions to the Executive Pastry Chef, Senior Executive Sous Chef, Executive Chef concerning
improvements in guest satisfaction and business volume. Works well with others, demonstrates good
team spirit with an open mind. Valid City of Toronto Food Handler Certificate required. Pro Tip:
Regional and national cuisines and specialties (e.g., Chilean cuisine, Italian cuisine, Ethiopian cuisine,
Indonesian cuisine) are important to list, as well. Assist in positive outcomes from guest queries in a
timely and efficient manner. Kosher experience is an asset as well as previous experience teaching or
doing demonstrations. Performs other duties as required by Management to provide 100% Guest
Satisfaction and genuine hospitality to our guests. Previous Apprentice chef or Commis chef
experience in a large organisation. Reaching overhead and below the knees, including bending,
twisting, pulling, and stooping. Completed knowledge of each station, from prep to plating and
covering shifts on any station for absent employees. To maintaining payroll costs and productivity
within budgeted guidelines. Monitor handling and maintenance of operating equipment; proactively
report maintenance needs to Junior Sous Chef. Ensure all incidents that occur on shift are recorded in
the Lounge Duty Log in compliance with reporting policies and procedures. Providing professional,
friendly and proactive guest service while supporting your colleagues and responding to guest
requests and concerns in a personal, prompt and courteous manner. Run the day to day operation of
the station in the kitchen for the Cafe and Room Service. Excellent knife skills and master of garde
manger basics.
Primarily responsible for the production of baked goods and pastry items. Be guided by Fairmont
core values; respect, integrity, teamwork and empowerment. Manage the preparation and distribution
of Kitchen items to all outlets and functions under detailed instructions from Junior Chef. Following
kitchen policies, procedures and service standards and all safety and sanitation policies when
handling food and beverage. Prepare amenity orders for Room Service in accordance with specified
requirements and hotel standards. Ensuring all kitchen Colleagues are aware of standards and
expectations. Maintaining the condition and cleanliness of the kitchen to strict hygiene guidelines.
Fostering a culture where employees focus on their role of doing whatever it takes to exceed guest
expectations while performing multiple functions. At least 2 year(s) of working experience in the
related field is required for this position. Contribute to Kitchen revenue through effective food cost
control. Typically, works directly under a Line Cook in one specific area of the kitchen. To adhere to
the Hygiene standards applied in the Kitchen as per HACCP system. Actively encourages an
environment of food safety and hygiene. Strive to develop as a leader by attending Fairmont
Managerial Courses. It pointed out how things could be better on my existing resume and suggested
many things to be re-worded or removed. Has supervisory skills to guide and coach junior
colleagues. Demonstrate a working understanding of food, hygiene and safety principles. To ensure
food stock is stored, labelled and rotated correctly. Follows up and complies with the cleaning
schedule established for the kitchen. Created dishes for clients with special dietary or cultural needs.
Works with the executive chef and food and beverage team to continually improve guest and
ambassador satisfaction while maintaining the operating budget. Previous experience working within
a in a similar role. Ensure to prevent the use of contaminated products in any process of food
preparation. Must be available to work all shifts including weekends and holidays. Checking that
after service, oven tops, work areas and reach-in boxes are cleaned. Help manage our fresh food and
sustainability strategies. Research and explain back of the house line item variances for Report of
Operations. To help maintain the efficient running of the section and production of food, ensuring
the highest standards and requirements of “Food Hygiene” and “Safety Regulations” are always
adhered too at all times. Well, like a badly-cooked meal, most restaurant managers will return a
resume without a covering letter. Implement and adhere to efficient and effective work methods
which will facilitate the achievement of high levels of productivity.
Follows up and complies with the cleaning schedule established for the kitchen. Maintain sanitation
and cleanliness standards in the kitchen area that meet or exceed any local laws regarding. Proven
ability to work with a team and to follow instruction. Just as a good recipe offers step-by-step
instructions and maybe a kitchen secret or two, our sous chef resume guide has all the ingredients
you need to land your next dream job. Responsible for the correct timing during service and to
ensure food served is always of the highest standards. Ensures all breakages and chipped items are
taken out of circulation and inventoried. Must be able to work the pass during service checking each
plate for quality and doneness and correcting any issues or mistakes. Maximize colleagues’
productivity in order to minimize payroll costs. To ensure food is prepared in time for service and is
of a suitable high standard. To understand, prepare and post employee work schedules to reflect
operating forecasts and to keep within budgeted figures. Get a weekly dose of inspiration delivered
to your inbox Must be a valid e-mail address. Write specific and accurate product specifications and
standard recipes for use in the computer and by the Cost Control Manager. Implement and adhere to
efficient and effective work methods which will facilitate the achievement of high levels of
productivity. Ability to operate, clean and maintain all equipment required in job functions. The
ability to requisition all items needed for the next day with the assistance of the Sous Chef. Has the
next day’s production ready for service the night previous. Monitoring goods at the goods in point in
co-operation with the Purchasing Supervisor. Effectively investigates reports and follows-up on
associate accidents. Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP
program as lead by Hygiene Officer, including physical cleaning of areas as required. Trains the
culinary colleagues as necessary in the preparation and presentation of the items. Read the Welcome
Manual and comply with policies and regulations, especially those related to emergencies, safety,
health and hygiene. Do you know what to include in your Commis Chef resume. Perform any other
related duties as and when assigned by the Sous Chef. Follow Standard Operating Procedures to
complete requisitions, obtains proper signatures, submit, pick up transport and store all items.
Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of
equipment. Liaise with the Catering and Stewarding Departments in a professional manner to ensure
event objectives are achieved and standards are maintained at all times. Checks station and
refrigerators for left-overs and prepares food items accordingly. Be able to demonstrate creativity and
flair in menu development. Creativity and artistic ability to produce eye catching pastries and
desserts. To have a complete understanding of, and adhere to the company’s policy on Safety
Procedures and Practices.
Any other reasonable request as required by Hotel Management. Maintain high standard of food
quality throughout hotel kitchen operations. To ensure that you and your team are fully familiar with
the Fire and Emergency procedures. Maintains the standards of performance as detailed in the
Departmental Operations Manual to ensure the efficient operation of the department in accordance
with the Policy. Maintain high sanitation standard throughout all the food preparation areas. Ensure
that all staffs are aware of the Safety policy of the section. Cover Letter Builder Write a cover letter
that convinces employers you’re the best. Ensure to prevent the use of contaminated products in any
process of food preparation. By continuing to use this website, you agree to their use. I Accept.
Checks staff feeding for quality, quantity and adherence to menu cycle. Keep Sous Chef informed
about all aspects of assigned section, including equipment, working environment, staff problems and
departmental relations. All food items for storage must be covered, dated and labelled according 70
point checklist. Must be flexible and willing to work in working all areas of the kitchen. Is actively
involved in meeting the department's targets. Orders are still taken at a counter, not at a table. Be
able to communicate with colleagues, managers and guests in a professional manner. At least two
years’ experience in a five star hotel specializing in Chinese cuisine or a similar role. Assists as
needed in the interviewing and hiring of associate team members with the appropriate skills. Work to
the company guidelines involving food safety. Have stock control procedures implemented and
maintained. Tracked and reported any food waste and assisted in food preparation assignments
during the off-peak period as needed. Assist the Head Chef and Sous Chef in preparing and
delivering high quality and delicious food. To make sure your resume is what employers are looking
for, try incorporating these things. Participating in staff meeting, training and hotel committees. The
Executive Pastry Chef must be expert and attentive about the ingredients. Assist and delegate
cleaning of the line and all storage areas. Must be an effective leader, manager, trainer, developer,
administrator, and team player with strong communication and organization skills. Prepare and
present high quality dishes within company guidelines. You must have good knowledge and
understanding of Kitchen. Participates to meet the department’s revenue budget and exercises the
constant control of operational costs (food, labor and maintenance).
The content of this cv can be edited to your resume needs quite easily as this resume template has a
clean layout to present your skills. Work productively at a fast pace restaurant, while still
maintaining good work ethic. Receive; check all meat and seafood items for its quantity and quality.
To receive deliveries in line with standard operating procedures. How to describe your experience on
a resume for a sous chef to get any job you want. Know and understand all the kitchen policies and
procedures in food production. Operate the kitchen in a profitable manner by reducing waste and
controlling inventory. Partnered with Sous Chefs in the creation and development of new menu
items. Created new ideas to develop daily specials, and menu items. Able to work any line station
ie. Must possess experience in menu development for high volume establishments with an emphasis
on quality production. To support Head Chef and accept delegated duties in the absence of the head
chef. Leads by example and masters the hot and cold food item production, as well as pastry. Should
have 2 years' minimum experience in a similar role in a five-star hotel. Ensure that all pastry
employees report for duty in each outlet with correct uniform in a timely manner. Supports a
departmental orientation program for associates to receive the appropriate new hire training to
successfully perform their job. Plan and implement effective skills training programmes. View
hundreds of Commis Chef resume examples to learn the best format, verbs, and fonts to use How to
write your Chef Resume Chef Introduction What to Include in a Chef. Previous experience working
within a Kitchen or similar environment. The ability to prepare and present on a timely basis all foods
for meal service. Cover Letter Examples See perfect cover letter samples that get jobs. Work closely
with standard recipes and presentations in order to maintain the established quality level of the
kitchen. Ensures perpetual inventory quantities are recorded and monitored. Ensure that all
butchering equipment, including but not limited to countertops, cutting boards, sharpeners, etc., is in
proper operational condition and is cleaned and sanitized on a regular basis. To ensure that excellent
cleanliness is maintained in your section of the kitchen as per cleaning schedules and current
legislative requirements. Prepare dough for pies, bread and rolls and sweet goods, and prepare
batters for muffins, cookies, cakes, icings and frostings according to standards. Prepare and assign
production and prep work for Line Cooks to complete; review priorities. Meet or exceed Disney
Cruise Line and Vessel Sanitation Program (VSP) requirements in area of responsibility. Please note
actual hours worked will fluctuate based on business needs. Demonstrated experience working as a
Pastry Commis Chef within a hotel. Support the Head Chef on continuous development and training
of team members. Read the Welcome Manual and comply with policies and regulations, especially
those related to emergencies, safety, health and hygiene.