Pro Tip: Save the summary or objective as the last thing you write. However, it also includes a quantifiable accomplishment to verify your kitchen skills on a junior sous chef resume. An objective statement gives your restaurant career goals, instead. The resume objective is ideal when you have little to no sous chef experience. A summary statement “sums up” your sous chef skills and experience, and it proves them with a numbered achievement. The resume summary is perfect when you have solid sous chef experience. Like those teppanyaki chefs at Benihana, this heading statement has to grab the employer’s attention from the start. It gives executive chefs and restaurant owners an elevator pitch to announce your eligibility. This introduction is a paragraph that is 3–4 sentences in length. Write a Sous Chef Resume Objective or SummaryĪ sous chef resume objective or summary is also known as a professional resume profile. Like a paper plate bending from an oily dish, Microsoft Word documents often render in weird ways on different devices.Ģ. Pro Tip: Send the resume in PDF format unless the sous chef job ad says otherwise. What size font for a resume is just as important as the typeface you choose.The ideal resume format to use is most often the reverse chronological resume format.Utilize bold resume section titles to make each section stand out.Begin at the top with the address on your resume in the professional header.Here are formatting rules to follow on an executive sous chef resume: Like a fine dining restaurant menu, a proper resume format keeps everything neat, orderly, and legible. You can often tell a cheap diner from a pricey restaurant by how crammed their menus are. Choose the Best Format for Your Sous Chef Resume Now, this is how to write a sous chef resume of your own:ġ. We just gave you our recipe for the tastiest sous chef resume example. World Association of Chefs' Societies (WACS).2017 Executive Sous Chef of the Year, Chef Excellence Awards.Worldchefs Global Culinary Certification.Certified Sous Chef, American Culinary Federation.Career Studies Certificate in Kitchen Management, NYCCS.Relevant Coursework: Classical Cooking Techniques, French Cuisine, Kitchen Organization and Management, Food and Wine Pairing, Culinary Management, Restaurant Operations, Baking and Pastry Arts, Seasonal and Market Influences on Cuisine, Viennoiserie. Stocked the line and maintained sufficient levels of ingredients and supplies throughout busy dinner shifts.Planned rotating weekly Sunday brunch buffet for 500+ dining customers.Supported sous chef and head chef in food preparation and expediting.Reduced kitchen expenses by $5,000/month by locating new suppliers and menu items.Awarded the 2017 ”Executive Sous Chef of the Year” from the CEA.Hired and trained new kitchen staff on weekly fare and promotional specials.Acted as liaison between executive chef and back-of-house employees.Planned menu items and directed food presentation and expediting.Co-managed busy kitchen of over 50 line cooks, fry cooks, pastry chefs, grillers, and prep cooks.Assisted executive chef in kitchen operations, food and stock ordering, and kitchen supervision.Seeking to further professional career as the sous-chef de cuisine for Le Bernardin. Reduced kitchen expenses by $5,000/month by locating new suppliers and menu items. ”Executive Sous Chef of the Year” award winner. Executive sous chef, Grand Diplôme recipient, and culinary school graduate with over 3 years experience in commercial kitchen management.
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