How to Present Your Contact Information
- Full name.
- Professional email address (avoid unprofessional ones).
- Link to your portfolio, LinkedIn, or relevant online profiles (if applicable).
- Phone number with a professional voicemail.
Experienced Sous Chef with over 7 years in high-volume fine-dining restaurants. Proven track record in developing new recipes, ensuring food quality and safety standards, and leading kitchen teams to exceed efficiency and service quality goals. Seeking to leverage culinary expertise and leadership in a challenging new role to drive new culinary innovations.
Technical Skills:
- Food Safety Certification
- Menu Development
- Culinary Techniques
- Inventory Management
- Cost Control
Soft Skills:
- Leadership
- Time Management
- Attention to Detail
- Problem Solving
- Communication
KPIs (Key Performance Indicators):
- Consistent food quality checks
- Reduction in kitchen waste
- Overall kitchen efficiency
OKRs (Objectives and Key Results):
- Introduce three new seasonal menu items within the first quarter
- Achieve 20% reduction in food costs by implementing more effective inventory practices
- Increase overall kitchen staff training sessions by 30% over the year
List your experience in reverse chronological order. Focus on achievements, responsibilities, and quantifiable outcomes.
Right Example:
- Led a team of 10 kitchen staff members in a high-pressure environment, consistently maintaining a 95% customer satisfaction rate through quality assurance and training.
- Implemented a new inventory system that reduced food waste by 20% and saved the restaurant approximately $10,000 annually.
- Developed 12 seasonal menu items in collaboration with the head chef, resulting in a 15% increase in repeat customer visits.
Wrong Example:
- Worked in a kitchen as a sous chef.
- Helped reduce food waste.
- Occasionally assisted in creating new menu items.