Saute Chef Resume

Samantha Gray

North Highlands CA 95660

(916) 987-6543

[email protected]

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Job Objective

A challenging position as Saute Chef where my skills and abilities will be used to enhance the growth and reputation of the organization.

Highlights of Qualifications:

  • Substantial experience of large scale fast paced restaurant
  • Deep knowledge of trends related to quality, quantity and plating food production
  • Operational knowledge of upholding consistency in quality and taste
  • Proficient in various kinds of knives and professional kitchen equipments
  • Skilled at dealing with customers efficiently keeping amicable relations
  • Ability to perform optimally within time constraints
  • Ability to prioritize activities to attain given deadlines

Professional Experience:

Saute Chef

Pei Wei Asian Diner, Inc, Southfield, MI

August 2007 – Present

  • Used high end market and BRU Grill standard cooking procedures and plating styles.
  • Ensured to comply with all established processes of food and kitchen hygiene and safety.
  • Executed apt timing of tickets generated and supervised food production working in team.
  • Established cooking work areas adhering guidelines from restaurant management.
  • Cooked all food products complying standards of safety, hygiene and health keeping with time schedules.
  • Procured and stored all food ingredients as required during different shift operations.
  • Worked on more tasks as requested and assigned by Executive Chef.

Saute Chef

Riverside Hotel, Southfield, MI

May 2004 – July 2007

  • Cooked different varieties of non-vegetarian items using meat, poultry and seafood.
  • Used all kitchen equipments like fryers, grills, broilers and ovens.
  • Ensured to keep cooking work stations cleaned and properly sanitized.
  • Maintained all equipments used in kitchen appropriately clean and sanitized before closing food production.
  • Followed precise side-activities and assured continuance of kitchen operation without any delays.
  • Cooked and presented appropriately all food items on menu following instructions from Chef.
  • Prepared menu items according to set levels during night service.


Bachelor’s Degree in Hotel Management

National American University, Rapid City, SD