Junior Sous Chef Resume

Samantha Gray

North Highlands CA 95660

(916) 987-6543

[email protected]

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Job Objective

A position of Junior Sous Chef with an organization offering dedicated culinary services.

Highlights of Qualifications:

  • Admirable experience in baking and pastry preparation in luxury hotel
  • Huge knowledge of preparing hot and cold food items
  • Deep knowledge of working in high volume food preparation in banquet and hotel kitchen
  • Proficient in various kitchen equipments and machinery
  • Operational knowledge of slicers, buffalo chopper, grinders and mixers
  • Skilled at food preparation processes and plating styles commensurate to menu concepts
  • Strong understanding of established health codes and sanitation rules
  • Ability to judge taste of food prepared and its presentation
  • Ability to design, create, manage and dismantle food display till 8 feets
  • Ability to write menus and correspondence

Professional Experience:

Junior Sous Chef

Kimpton Hotels and Restaurants, Madison, WI

August 2007 – Present

  • Served guests at restaurant with taste and quality rich food at affordable prices in alluring ambience offering professional service.
  • Monitored culinary operations to uphold of food quality objectives.
  • Performed to attain established goals and objectives of personnel development, financial aspect and facilities maintenance.
  • Supervised performance of kitchen staff in adherence with company’s policies and established laws.
  • Provided assistance for employee training and mentoring.
  • Planned, assigned ad monitored work duties to employees.
  • Responded to complaints and solve routine minor issues of kitchen personnel.
  • Reported kitchen management official about injuries and accidents if any.

Junior Sous Chef

Hilton Hotels, Madison, WI

May 2004 – July 2007

  • Supervised routine kitchen operations and reported directly to Executive Chef.
  • Monitored food preparation in regard to consistent taste, quality, service and plating.
  • Headed responsibility to create daily special food items in menu.
  • Ensured to maintain stewarding and sanitation in kitchen.
  • Assisted in everyday banquet cuisine operations and directed employees accordingly.
  • Inspected visually, selected and used fresh food ingredients exclusively.
  • Performed activities in different kitchen sections with high interest.


Bachelor’s Degree in Culinary Arts

Ferris State University, Big Rapids, MI