Junior Sous Chef Resume Samples

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Junior Sous Chefs, or "Chefs in Training," train with the more experienced senior chefs on how to get food out of the kitchen and to diners' tables in a timely fashion. Skills displayed on sample resumes of Junior Sous Chefs include meeting with customers to discuss menus for special occasions, and monitoring sanitation practices to ensure that employees follow standards and regulations. Some employers look for candidates who list degrees in culinary or vocational schools on their resume, though prior experience and an inherent cooking talent are just as important, if not more.

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1

JUNIOR SOUS CHEF - Altitude Restaurant

Responsible for assisting the Chef de Cuisine in product ordering and seasonal menu development as well as holding associates accountable and keeping them on task

  • Successfully managed a staff of 12 cooks assisting in training, scheduling, discipline, and performance reviews
  • Professionally implementing corporate standards and ensuring quality product was served to each and every guest
  • Generated creative nightly dinner specials for sale in the restaurant
Candidate Info
10
years in
workforce
2
years
at this job
HS
High School Diploma
General/geology Credits
2

Junior Sous Chef

Managed eight man team, direct supervision and task delegation.

  • Expedited hot food at average of 350 - 500 covers per night.
  • Responsible for $55,000+ biweekly meat orders, average nightly F&B revenue $18,500. Maintained monthly cost tracking.
  • Filled in for Executive Chef as needed, troubleshooting as necessary.
  • Attended monthly culinary classes provided for career track employees.
Candidate Info
6
years in
workforce
1
year
at this job
HS
High School Diploma
AS
Culinary Arts
3

Junior Sous Chef

Managed eight man team, direct supervision and task delegation.

  • Expedited hot food at average of 350 - 500 covers per night.
  • Responsible for $55,000+ biweekly meat orders, average nightly F&B revenue $18,500. Maintained monthly cost tracking.
  • Filled in for Executive Chef as needed, troubleshooting as necessary.
  • Attended monthly culinary classes provided for career track employees.
Candidate Info
6
years in
workforce
1
year
at this job
HS
High School Diploma
AS
Culinary Arts
4

Junior Sous Chef

Managed three cooks in preparation of entrees, specialty dishes and desserts in an upscale fresh concept restaurant

  • Worked side by side with the Sous Chef to create unique menu items and plate presentations.
  • Researched and selected ingredients based on seasonal availability and quality
  • Conducted training of new hires, ensuring that individual performance met the highest possible culinary standards
Candidate Info
5
years in
workforce
7
months
at this job
5

Junior Sous Chef

Cook for 3 meal restaurant specializing in Cuisine of the Americas, producing approximately $4-5 million in annual outlets revenue.

  • Prepare food items in compliance with recipe portioning, maintain consistency and ensure quality.
  • Lead cook, set expectations, ensure adherence, lead by example, and guide six cooks.
  • Plan and create daily specials, inspired creativity, and minimize waste.
  • Mise en place, ensure health and safety procedures, assure quality control and purchasing functions.
Candidate Info
11
years in
workforce
8
years
at this job
6

Junior Sous Chef

  • Managed and trained kitchen and service staff for pool area
  • Created and executed new menu for club's poolside dining area
  • Assisted Chef with setup, execution, and break down of banquets/catered events
  • Worked various stations of main kitchen line (Grill, sauté, broiler, pantry, etc.)
  • Assisted Chef with daily specials and seasonal menu updates
  • Maintained all sanitation and safety measures in kitchen and other club areas
  • Ensured Member's and guest expectations were exceeded through exceptional customer service
Candidate Info
5
years in
workforce
1
year
at this job
AAS
Associate of Applied Science
Culinary Arts/general Education
7

Junior Sous Chef

Was promoted to Junior Sous Chef within a year

  • Aided the Chef in the daily activities of the kitchen
  • Collaborated with the Chef on special functions and charity dinners
  • Implemented new storage methods in the coolers to aid in organization as well as the stocking and clean-up of the stations
Candidate Info
11
years in
workforce
4
years
at this job
8

Junior Sous Chef

Keeping an eye out for problems that arise in the kitchen.

  • Conducted daily inventory, restocking and communicating needs of a banquet kitchen and soup kitchen.
  • Supervise kitchen staff of five
  • Mentored staff members to go beyond the expectations of their role.
Candidate Info
7
months in
workforce
4
months
at this job
BS
Food Service Restaurant Management / Event And Meeting Mgmt
As, Science Culinary Arts
9

Junior Sous Chef

Provided guidance and support to all kitchen staff

  • Ensured that all food served is arranged properly and met quality standards
  • Ensured that all kitchen work is completed within the timelines
  • Gave instructions to cooking workers on fine points of cooking
  • Maintained hygiene standards of kitchen and equipment
  • Directed and instructed kitchen personnel in their individual tasks
  • Prepared individual orders when requested
  • Ensured food preparation procedures for quality, uniformity and accurateness
  • Reviewed delivered product and ensured appropriate storage
  • Observed employees engaged in portioning, preparing, and garnishing foods
  • Ensured the defined methods of cooking and garnishing
Candidate Info
4
years in
workforce
4
years
at this job
10

Junior Sous Chef

Responsibilities included overseeing the a la carte Sports Bar and all-you-can-eat Dining Room Buffet as well as all non-game day catering.

  • Kept ticket times low through staff effiency and strong communication
  • Worked closely with Executive Chef Orazio Lamanna and reported directly to Executive Sous Chef Jason Sousa.
  • Involved in end of month inventory and directly responsible for daily key item inventory
  • Handled a mid season switch to Press Chef working in a high profile environment with very high exposure
  • Responsible for inventory control of both perishables and grab and go items in the Press Café
Candidate Info
8
years in
workforce
4
years
at this job

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