Benjamin Tan

Ambitious and dedicated Junior Sous Chef offering Number years' experience in Type restaurants. Knowledgeable about sanitation and food safety, customer relations and storage procedures. Clear communicator and decisive manager with expertise in all areas of the kitchen. Seasoned Sous Chef specializing in Type cuisine. Successful Number year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. Junior Sous Chef adept at developing seasonal and event menus, with targeted expertise in sourcing local and sustainable ingredients. Strong passion for creating innovative recipe selections and cultivating memorable dining experiences. Well-versed in increasing employee productivity with motivating approach. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment. Enthusiastic Job Title eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods. Dependable Junior Sous Chef committed to assisting with all food preparation duties, including managing staff schedules and overseeing inventory as assigned for past Number years in industry. Additional expertise includes staff supervision, product handling and proficiency in managing orders. Adaptable and enterprising Job Title with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.

• Supervised team of Number staff members.
• Documented and resolved Issue which led to Results.
• Used Microsoft Excel to develop inventory tracking spreadsheets.
• Achieved Result through effectively helping with Task.
• Achieved Result by introducing Software for Type tasks.
• Collaborated with team of Number in the development of Project name.
• Achieved Result by completing Task with accuracy and efficiency.
• Created complete type restaurant menu alongside executive chef.
• Reduced costs Number% by sourcing local ingredients and negotiating favorable contracts.
• Promoted to sous chef in only Number months.
• Developed tasting menus for new type business.
• Increased productivity by revamping workflow and restructuring line.
• Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
• Won "Name" award for excellence of menu, ingredients and quality.
• Managed Number kitchen staff in restaurant with Number-seat capacity.