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Ford Gonzalez
Executive Sous Chef
Summary
Highly accomplished Executive Sous Chef with 10+ years of experience in fast-paced kitchen environments. Proven ability to lead and manage teams of 20+ chefs, develop innovative menu items, reduce food costs, and ensure exceptional food quality and presentation. Expertise in classical French cooking techniques, modern culinary plating, menu development and engineering, kitchen management, food safety and sanitation, cost control and budgeting, and HACCP principles. Seeking a challenging role where I can contribute my skills and experience to drive culinary excellence.
Education
Culinary Arts
May 2018
Skills
- Classical French Cooking Techniques
- Modern Culinary Plating
- Menu Development and Engineering
- Kitchen Management
- Food Safety and Sanitation
- Cost Control and Budgeting
Work Experience
Executive Sous Chef
- Created and maintained food safety and sanitation standards, ensuring compliance with all applicable regulations.
- Collaborated with other departments, including front of house, to enhance the overall dining experience.
- Oversaw all aspects of kitchen operations, including staffing, scheduling, and budget management.
- Implemented HACCP (Hazard Analysis and Critical Control Points) principles to ensure food safety and minimize risks.
Executive Sous Chef
- Led and managed a team of 20+ chefs in a fastpaced kitchen environment, ensuring exceptional food quality and presentation.
- Developed and implemented innovative menu items that increased sales by 15% within the first quarter.
- Reduced food costs by 10% through strategic purchasing and inventory management.
- Mentored and trained junior chefs, fostering a positive and productive work environment.
Accomplishments
- Developed and implemented new menu items that increased sales revenue by 15%
- Reduced food costs by 10% through effective inventory management and negotiation
- Trained and mentored a team of 10 cooks, resulting in a 20% increase in productivity
- Improved kitchen safety scores by 30% through the implementation of new safety protocols
- Developed a new recipe for a signature dish that has become a top seller
Awards
- Award of Excellence from the American Culinary Federation
- Gold Medal in the Chaîne des Rôtisseurs Grand Prix Culinaire
- Chef of the Year Award from the New York Restaurant Association
Certificates
- Certified Executive Chef (CEC)
- Certified Food Safety Manager (CFSM)
- ServSafe Manager Certification
- HACCP Certification
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How To Write Resume For Executive Sous Chef
- Quantify your accomplishments with specific metrics whenever possible.
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- Demonstrate your leadership and management skills, as well as your ability to work effectively in a team environment.
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Essential Experience Highlights for a Strong Executive Sous Chef Resume
- Managed a team of 20+ chefs, providing leadership, training, and support.
- Developed and implemented innovative menu items that increased sales by 15% within the first quarter.
- Reduced food costs by 10% through strategic purchasing and inventory management.
- Mentored and trained junior chefs, fostering a positive and productive work environment.
- Created and maintained food safety and sanitation standards, ensuring compliance with all applicable regulations.
- Collaborated with other departments, including front of house, to enhance the overall dining experience.
- Oversaw all aspects of kitchen operations, including staffing, scheduling, and budget management.
Frequently Asked Questions (FAQ’s) For Executive Sous Chef
What are the key responsibilities of an Executive Sous Chef?
An Executive Sous Chef is responsible for overseeing all aspects of the kitchen operation, including menu development, food preparation, and staff management. They work closely with the Head Chef to ensure that the restaurant’s culinary vision is executed flawlessly.
What skills are required to be an Executive Sous Chef?
An Executive Sous Chef must have a strong foundation in culinary arts, as well as experience in kitchen management and leadership. They must be able to work effectively under pressure, manage a team of chefs, and ensure that the kitchen operates efficiently and safely.
What is the career path for an Executive Sous Chef?
Many Executive Sous Chefs start their careers as line cooks or commis chefs. With experience and training, they may be promoted to Sous Chef or Executive Sous Chef. Some Executive Sous Chefs may eventually become Head Chefs or Culinary Directors.
What is the salary range for an Executive Sous Chef?
The salary range for an Executive Sous Chef can vary depending on experience, location, and the size of the restaurant. According to Indeed, the average salary for an Executive Sous Chef in the United States is $65,000 per year.
What are the benefits of being an Executive Sous Chef?
There are many benefits to being an Executive Sous Chef, including the opportunity to work in a creative and challenging environment, the chance to lead and manage a team of chefs, and the potential for career advancement.