Executive Sous Chef Resume

Samantha Gray

North Highlands CA 95660

(916) 987-6543

[email protected]

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Job Objective

Looking for an Executive Sous Chef position with a growing organization.

Highlights of Qualifications:

  • Vast experience in convention banqueting services
  • Immense knowledge of planning, preparation and presentation of food
  • Huge knowledge of prime equipments and knives used in kitchen
  • Proficient in labor and food cost controlling methods
  • Skilled at planning and developing menu in allocated budget deadlines
  • Ability to assist line cooks and sous chef in hour of need
  • Ability to meet given time deadlines for complete food service processes

Professional Experience:

Executive Sous Chef

Celebrity Cruises, Montclair, NJ

August 2007 – Present

  • Monitored food quality at all production phases and accordingly analyzed cost.
  • Managed to work within given budget and followed all company procedures and policies meticulously.
  • Adhered to every standard operations procedure as stated by corporate office.
  • Established procedures and ways to provide training to cooking staff as per respective responsibility area.
  • Ensured to uphold food requisition and controlled wastage of food.
  • Inspected for cleanliness, food quality and safety at every allocated food outlet.
  • Ensured to comply accurately with cooking procedures, recipes and details as stated by corporate office.

Executive Sous Chef

Royal Caribbean Cruises, Montclair, NJ

May 2004 – July 2007

  • Coordinated workstation assembly for subsequent shift for meal preparation.
  • Ensured to have workstations and food storage areas clean and operations before each shift.
  • Adhered to HACCP and USPH methods for cleanliness and sanitation.
  • Supervised performance of staff and workstations operations for compliance with laid down procedures.
  • Coordinated with Executive Chef to plan, design and develop menu requirements, serving measures, guest remarks.
  • Provided required on-the-job coaching and mentoring to team to improve existing performance.
  • Motivated team members to perform to best of their ability
  • Trained and supervised chefs and cooks for apt skills and talent
  • Maintained reasonable prices of food items without compromising quality, taste and standards.


Bachelor’s Degree in Hospitality Management

Tarrant County College, Fort Worth, TX