Alan Bull Sous Chef Template
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1
2ALAN BULL
120 Vyse Street, Birmingham, B18 6NF
T: 0870 061 0121
SOUS
M: 0788 986 1115
CHEF
E:
PERSONAL SUMMARY
An ambitious, hardworking and commercially driven Sous Chef who is striving to
build a career in the culinary world. Alan is a high performer who has a proven
track record of completing all culinary tasks on time, to the required specification
and within budget. He has vast experience of working in many different culinary
roles and settings, and of cooking wholesome, healthy and well presented meals.
Right now he is looking for a suitable position with a forward thinking company
that offers a pleasant working environment and good career development
opportunities.
Menu planning
Administrative duties
Team management
AREAS OF EXPERTISE
Contract catering
Meal preparation
Creating new recipes
Food safety
Food storage
Supervising staff
CAREER HISTORY
Sous Chef
2009 - Present
HOTEL RESTAURANT
Responsible for working as second in command and for ensuring that the kitchen
can provide meals for large numbers of people. Also in charge of determining daily
specials, inspecting food and ordering new ingredients.
Duties
Making sure that all in house kitchen and catering policies are implemented,
monitored and maintained.
Reminding staff to be mindful of the costs of ingredients and food.
Maintain general cleanliness of the kitchen and dining areas.
Addressing any staff performance or training issues.
Making suggestions to the Head Chef on how to improve performance.
Keeping accurate paperwork and administrative records of each shift.
Identifying and then disciplining underperforming members of staff.
Helping to develop the culinary skills of junior chefs.
Trainee Chef
2008 - 2009
SCHOOL KITCHEN
Kitchen Assistant
2006 - 2008
FAST FOOD TAKEAWAY
KEY SKILLS
Consistently working to high standards.
Can quickly gain an in-depth familiarity with any kitchen’s operations.
Good knowledge of operational health & safety.
Knowledge of all the different styles of cooking done in a kitchen.
Resolving personal conflicts between members of the kitchen staff.
Understanding of food labeling and temperature controls.
Constantly working hard to achieve personal goals and objectives.
Ensuring that meals are prepared with full regards to food cost, quality,
consistency, eye appeal and taste.
Having strong and effective leadership skills, along with the ability to
successfully manage a team of cooks.
2003 – 06
ACADEMIC
Nuneaton University
BA (Hons)
Culinary Arts
2001 – 03
Nuneaton South College
A levels: Math - English - Physics - Geography
TRAINING
Chartered Institute of Marketing (CIM) - Certificate in Professional Sales
REFERENCES
Available on request
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