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Sous Chef
Summary
Dedicated Sous Chef recognized for the ability to create popular, innovative menu items to fulfill guest needs.
Skilled in pricing menu items to increase overall restaurant profitability.
Strong leadership capabilities, key to appropriately delegating tasks and managing kitchen staff members.
Experienced in plating menu items to ensure aesthetic appeal.
Professional Synopsis
Hereford and Hops, Wausau, WI 2005-2009
Kitchen Manager
Received merit based promotion due to strong cooking and leadership abilities.
Oversaw all operations within meat room and prep kitchen of a fast-paced steakhouse seating up to 1,000 guests daily.
Thoroughly reviewed yield percentage and adjusted pricing to maximize company profitability.
Implemented innovative strategies to significantly increase revenue.
Contributed extensively to coordination of wedding parties, including menu selection, food preparation and d cor.
Ensured aesthetic appeal of all entrees and menu items.
Cedar Creek Lodge, Mosinee, WI
Sous Chef
Successfully prepared menu items and daily specials; ensured proper pricing levels to maximize profitability.
Delegated tasks to Line Cooks, wait staff and Bartenders.
Maintained proper inventory levels throughout kitchen and bar; prepped line for each shift.
Formed positive relationships with wedding guests, identified food specifications, managed plating and estimated cost of deserts, drinks and additional items.
Ensured compliance to ServSafe regulations.
Hiawathia Bar and Grill
Head Chef
Developed innovative dishes to attract new clientele; performed cost analysis of all menu items to ensure profitability.
Prepared menu items to fulfill individual customer requests.
Maintained adherence to ServSafe regulations throughout all kitchen operations.
Used strong leadership skills to manage kitchen staff members and servers.
Ensured organization of cooler.
Education
Associate of Arts in Culinary Arts, Fox Valley Technical Institute, Appleton, WI
Bachelor of Arts in Design, Lewis University, Romeoville, IL
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