Ruth Butler Sous Chef Template
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2Dayjob Ltd, The Big Peg, Birmingham, B18 6NF - T: 0044 121 638 0026 M: 0870 0610 E:
Personal statement
A creative thinker who has sound knowledge of the latest food trends, and who is intimately familiar with all
the activities of the kitchen. Ruth has a strong commitment to quality, service and sustainability in any food
and drink that she serves. She has a flair for cooking in a fast paced kitchen, and for producing high quality
mouth watering dishes. As someone who is passionate about food and cooking, she is more than willing to
work weekends, early mornings and late nights to produce excellent cuisine and ensure maximum guest
satisfaction. Right now she is looking for a suitable position with a company that is highly regarded in the field
it operates in, and where opportunities for career growth and personal development are plentiful.
Employment History
Restaurant - Coventry
SOUS CHEF
April 2009 - Present
Responsible for ensuring that food specifications and labor objectives meet all goals set by the Head Chef as
well as customer requirements. Also in charge of scheduling duties for general kitchen staff, and organizing the
daily responsibilities of cooks and also assisting them when necessary.
Duties:
Making sure that all the kitchen brigade works to the highest culinary standards.
Creating news menus and dishes on a daily basis.
Checking the number of reservations that have been made and then estimating how much food will be
needed for those meals.
Making sure that all kitchen staff understand the duties and tasks they need to perform.
Planning, preparing and direction food operations in a kitchen or catering area.
Ensuring that the presentation of food is compliant with restaurant standards.
Helping to train, develop and grow a kitchen staff.
Office Kitchen - London
TRAINEE CHEF
October 2008 – April 2009
School Kitchen - Watford
KITCHEN ASSISTANT
June 2008 – October 2008
Areas of Expertise
Kitchen administration
Ordering food
High value catering
Fine dining
Advanced food hygiene
Seasonal dishes
Food cost control
Supervising
La carte menus
Fresh food
Food tasting
Equipment maintenance
Culinary skills
Identifying ways to improve the profitability of meals.
Ability to quickly adapt to a customer’s specific requirements.
Environmentally aware and having comprehensive knowledge of Food Hygiene Regulations.
Can quickly adapt to different working environments and conditions..
Possessing the patience and personality to deal with awkward staff and customers.
Willing to take ownership for all duties, tasks and responsibilities.
Academic Qualifications
Birmingham North University -
2005 - 2008
-
Culinary Studies
BA (Hons)
Sales & Marketing - Diploma
Birmingham South College - 2003 - 2005 - Commerce Diploma
References
-
Available on request.
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