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#Souschef resume professional#
#Souschef resume download#

Production of food to the highest standards, as indicated by the Better Hospital Food InitiativeĮnsures readiness for service and the pace is set for peak trade in all outlets matching facings to demandĮnsure all food is presented for service in a timely manner and in correct sequenceĮnsuring the highest standards of personal hygiene practices as indicated by legislation and Company Food Safety Policy (HACCP) and an understanding of electronic temperature monitoring systemsĮnsuring the observance and compliance of Health and Safety regulations and best working practiceįollowing standard recipes to ensure standardisation of final dishes and also to ensure the correct and economical use of resources. The hygienic handling and the safe preparation of food products in accordance with food hygiene legislation and the Company’s Food Safety Policy (HACCP) as outlined in the FSMS

To work under the direction of the Head Chef, the Chefs roll will provide food production to support the Catering Service to ensure excellent customer service.

Ensure compliance with the Company’s and Hospital Control of Infection Policy in respects of Food Hygiene, particularly with Bare Below the Elbow and also the 5 moments of hand hygiene and HACCP.

The median salary for a chef ranges from 30,000 to around 63,000. Jobs for chefs are projected to grow by 25 (or 28,000 jobs) over the next decade, which is much faster than average, according to the Bureau of Labor Statistics.

#Souschef resume download#

To ensure that any potential risks are escalated to the Head Chef and reported through the correct procedures Download the sous chef resume template (free) in Word.To understand healthy eating principles and apply these to the staff and visitor catering service to ensure that the contract keeps the local council Healthy Eating Award.

Overseeing the monitoring / compliance of fridge and freezer temperatures as part of a daily work routine and reporting units operating outside the temperatures as indicated in the FSMS.

Known as the assistant to the head chef or the head chef’s second in command, these skilled individuals perform a range of duties. A sous chef is responsible for planning and managing food preparation in restaurant kitchens. Overseeing the cleanliness of the food production areas in line with work schedules, policy and legislation as dictated in the FSMS Learn about the key requirements, duties, responsibilities, and skills that should be in a sous chef job description.Make initial informed judgements about the quality of ingredients and report to the Head Chef or Catering Manager where discrepancies are evident.You can reach me at the phone number or email listed above. My hands-on experience and formal training make me the right candidate to take on the challenges of the Sous Chef position. Maintaining proper storage of all foods.Conducting quality assurance tests for all menu items.Supervising and assisting culinary staff in the production of all menu items.Ensuring the provision of high quality hospitality services.

Cooking all kinds of food in accordance with menu and number of guests.

During my previous employments, I have developed admirable skills in: With over 10 years of experience in the restaurant industry, I can apply a unique combination of skills to achieve positive outcomes when managing the challenges of the available Sous Chef role with your team.

#Souschef resume professional#

As an energetic culinary professional who thrives on delivering top-notch dishes and dining experiences, I am excited by the opportunity to submit my application to Taberna Etrusca.