LARS ANDERSEN
Sous Chef
Las Vegas, NV · l.andersen@email.com · (555) 445-7762
Summary
Sous chef with 8 years of experience supervising high-volume hotel kitchens, specializing in cost control and banquet-scale production. Manages teams of up to 20 cooks while maintaining food cost under 29%.
Experience
Sous Chef · Wynn Las Vegas
2019 - Present
- Supervise a team of 20 cooks across 3 kitchens producing 1,200+ covers nightly
- Reduced food cost from 33% to 28.5% through recipe standardization and vendor renegotiation
- Execute banquet menus for events up to 2,000 guests with a 98% on-time service rate
- Lead weekly inventory counts across 4 walk-ins, holding waste under 2% of total food purchases
Chef de Partie · Bellagio
2016 - 2019
- Ran the sauté station for a 400-seat restaurant, maintaining consistent plate quality during peak service
- Trained and cross-certified 10 line cooks across garde manger and grill stations
- Standardized 60 recipe cards with yield and portion specs, cutting plate cost variance by 6%
Line Cook · Caesars Palace
2014 - 2016
- Worked grill and garde manger for a 250-seat room averaging 500 covers per shift
- Completed daily mise en place for 40+ recipes, cutting pre-service setup time by 25 minutes
- Logged cooler and hot-hold temperatures on HACCP charts, passing 3 straight health inspections
Education
A.O.S. Culinary Arts — Le Cordon Bleu · 2016
Skills
Kitchen Supervision, Menu Execution, Food Cost Control, HACCP, ServSafe Manager, Inventory Management, Staff Training, Banquet Operations, Recipe Standardization, Vendor Ordering
Certifications
ServSafe Food Protection Manager, National Restaurant Association
ServSafe Allergens Certificate, National Restaurant Association
Certified Sous Chef (CSC), American Culinary Federation
Key Achievements
Cut kitchen turnover from 45% to 18% in two years with a structured training rota
Earned Wynn Las Vegas Culinary Team of the Quarter award in 2022 and 2024




