Sous Chef Resume Samples

HIGH QUALITY

The best examples from thousands of real-world resumes

EXPERT APPROVED

Handpicked by resume experts based on rigorous standards

DIVERSE EXAMPLES

Tailored for various backgrounds and experience levels

Sous Chefs report directly to Executive Chefs and support them with everyday kitchen activities. Most Sous Chefs resumes describe responsibilities such as directing food preparation, enforcing food safety standards, supervising staff, scheduling staff shifts, training new employees, and ordering food supplies. A successful example resume for this position should emphasize cooking expertise, food storage and safety knowledge, leadership, time management, teamwork and managerial skills. Training at a culinary school is mandatory for those seeking to work as Sous Chefs.

For more information on what it takes to be a Sous Chef, check out our complete Sous Chef Job Description.

Looking for cover letter ideas? See our sample Sous Chef Cover Letter.

Want 2-3x more interviews (guaranteed)? Get a Professional Resume Rewrite from ZipJob

1

Sous Chef

Assisted Executive Chef in supervising and training of all BOH staff in an $8 million per year restaurant

  • Designed and implemented labor budgeting system, reducing overtime pay by 70%
  • Analyzed daily sales data, keeping purchases within a 31-32% budgeted range
  • Designed inventory control sheets which resulted in a 5% drop in weekly food cost
  • Worked with Chef Owner to locate issues and offer solutions to implement at multiple locations
  • Assisted in creating new menu items for future locations within budgeted guidelines
  • Communicated with GM to help establish specific roles and duties for management staff to streamline operations
Candidate Info
7
years in
workforce
1
year
at this job
Sciences
2

Sous Chef

Responsible for preparing all sauces for 150-seat fine dining Italian restaurant.

  • Prepared all sautéed entries including veal, chicken and seafood; sautéed entrée sales increased by 200%.
  • Assisted Banquet Chef with preparing food for events attended by up to 250 people.
  • Assigned by owner to close restaurant at end of the day.
Candidate Info
22
years in
workforce
4
years
at this job
HS
High School Diploma
3

Sous Chef/kitchen Manager

Upscale sports bar and players lounge in Oklahoma's largest casino. Responsible for the daily operations of the culinary, stewarding and al a cart room service departments.

  • Established room service program in the 100 room hotel to increase revenue by 16%
  • Transformed kitchen to made from scratch operation dropping food cost 19%
  • Developed employee incentive program to raise employee retention to 90%
Candidate Info
1
year in
workforce
1
year
at this job
HS
High School Diploma
BA
History
History
4

Executive Sous Chef

Started at our Downtown clubhouse as sous chef. Brought on by the Executive Chef at our West County clubhouse, to work directly with him in overseeing all restaurant and banquet operations. Utilized many different techniques including sous vide and molecular gastronomy. Supervised a staff of 10 cooks, 5 dishwashers and 1 steward.

  • Developed menu along with Executive Chef and other sous chefs
  • Works well under high pressure situations
  • Helped orchestrate and facilitate a solid working relationship between front and back of the house
  • Maintained annual food cost
  • Organized and executed events ranging up to 1200 members
Candidate Info
12
years in
workforce
5
years
at this job
5

Sous Chef

Prepared all food items for banquet and restaurant use according to standard recipes.

  • Visually inspected and sampled all food for proper taste and presentation.
  • Planned and directed food preparation in a kitchen.
  • Scheduled appropriate number of staff according to daily needs and functions.
  • Back Of House inventory; controlled waste and variance of product to ensure proper food rotation.
  • Audited product and inventory procedures.
  • Maintained company standards and commitment to quality.
Candidate Info
8
years in
workforce
1
year
at this job
6

Sous Chef

Created daily features

  • Presented seasonal menu innovations with recipe and line cards
  • Controlled: food cost, purchases, waste, BOH Scheduling and weekly inventory
  • Maintained food quality, presentation, execution, health code standards
  • Created special event coursed dinner menus: Beer, business parties, dinner for two, etc.
  • Managed, trained, hired, and developed BOH kitchen staff
Candidate Info
3
years in
workforce
3
years
at this job
AS
Associate of Science
7

Sous Chef

Responsible for up to 105 cook to order dinners a night

  • Executed seven menu items including soup, appetizer, bread, and four entrées
  • Performed Executive Chef duties including menu planning and food purchasing
  • Oversaw kitchen staff duties
  • Designed and implemented Sunday theme dinners
Candidate Info
5
years in
workforce
6
months
at this job
BBA
Bachelor of Business Administration
Culinary Arts
8

Sous Chef

Prepared and cooked smoked meats, soul food, and breakfast items

  • Assisted on the line on grill, smoker, deep fryer, salad, and dessert stations
  • Checked equipment to ensure health and safety regulations were met; performed maintenance and cleaning
  • Took orders from customers and suggested craft beer and wine pairings
  • Served in various roles as hostess, server, and dishwasher when needed
  • Assisted owner in opening business: planned menus, ordered food and supplies, developed kitchen lay-out and set-up kitchen equipment
  • Streamlined kitchen operations by employing efficient prep methods and eliminating wasteful practices
Candidate Info
18
years in
workforce
2
years
at this job
C
Early Childhood Education
9

Sous Chef

In support of the Executive Chef managed the Brigade, inventory, and nightly Dinner service in his absence.

  • Managed and trained kitchen staff effectively to ensure a well-organized and motivated team
  • Ensured consistency in the quality of the dishes at all times
  • Secure resources to meet business needs through effective management of work schedules
  • Manage cost controls of food to contribute to revenue for Owners
Candidate Info
4
years in
workforce
4
years
at this job
AS
Culinary
10

Executive Sous Chef Banquet Chef

Responsible for banquet production for 800 plus guests including off premise catering

  • Directly responsible for Telluride Conference enter food events
  • Purchased all food for multi-outlet operations and banquets
  • Scheduled staff for all outlets and maintained budgeted payroll cost
  • Conducted monthly inventories for food and beverage in all outlets
Candidate Info
7
years in
workforce
2
years
at this job

Your Resume, Made Easy.

You are looking for your dream job and need a resume? My Perfect Resume is your solution and takes the hassle out of resume writing. Create the perfect job-worthy resume effortlessly in just a few clicks!