Sous Chef Resume Samples - Page 2

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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.

Find out what is the best resume for you in our Ultimate Resume Format Guide.

11

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
12

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
13

Sous Chef

Provided high level support to Executive Chef with responsibility for preparing authentic French cuisine.

  • Oversaw daily recipe prepartion, food storage, cooking and presentation. Developed recipes and recommened menu item pricing.
  • Researched and selected ingredient based on seasonal availability and house team, provided performance feedback and additional instruction in biannual reviews and one-on-one counseling sessions.
  • Conducted interviewing, hiring, and training functions, ensuring that indivual performance to met the highest possible culinary standards.
Candidate Info
12
years in
workforce
4
years
at this job
AS
Culinary Arts
14

Sous Chef/catering Chef

Supervised all prep and line cooks.

  • Created daily soups, specials and entrees.
  • Developed new items for café menu and catering menu.
  • Collaborated with owner in creating "Dinner Club", a formal plated three course dinner service served out of the café. Created and executed the menus and themes.
  • Created, prepared and presented wedding tastings. Created menus according to guests requests and preferences as discussed in consultations.
  • Executed on-site and off-site catered events for up to 500 guests.
  • Assume the responsibilities of Executive Chef while absent
Candidate Info
13
years in
workforce
3
years
at this job
BA
Culinary Arts Management
15

Sous Chef/ Gastro Pub in Busy Urban Area

Trained under classically French trained, Chef Geoffrey Frederick Bragg

  • Hired, trained and supervised 20 full time staff members on company procedures
  • Created financial budgets for all food outlets while responsible for profits and loses (P&L)
  • Conceptualized special dishes and promotional items using locally grown organic products
  • Worked along with the head chef in creating a garden, to help with food costs
  • Handling all areas and stations in B.O.H in a high volume atmosphere
Candidate Info
8
years in
workforce
2
years
at this job
BS
Culinary Arts And Foodservice Management
16

Executive Chef/sous Chef

Responsible for the opening of a new restaurant, Including hiring and training of staff, ordering product and small wares, set up and staging of restaurant and creation of menu.

  • Implemented walk-through and prep sheets including updating pars based on product mix
  • Assisted Corporate Chef with creating specials and seasonal menu's
  • Trained/mentored new and current chefs and sous chefs
  • Achieved company goals in food cost and labor cost
  • Performed weekely and monthly inventory
  • Resolved P&L issues and created aggendas to improve in challenging areas
Candidate Info
10
years in
workforce
2
years
at this job
17

Jack Binion's Steakhouse Assistant Manager, Sous Chef

Profit/Loss (P/L) analysis and reporting, including standardization of aspects of labor costs, income and expense documentation and tracking (e.g., end-of-month, daily, and weekly transactions).

  • Supervised 30 shift associates (wait staff, bussers, bartenders, cooks), configured server station charts, and monitored all preparation and production procedures.
  • Determined production levels for each shift (based on computer-generated guest levels).
  • Inventory control, organization of coolers and storeroom, and supplies.
  • Customer service via continuous monitoring for and resolving customer problems and issues.
Candidate Info
6
years in
workforce
4
years
at this job
AS
Associate of Science
18

Sous Chef

Hired to focus on menu planning, kitchen coordination and improving procedures and scheduling.

  • Demonstrated the abilities to effectively organize and train the kitchen and wait staffs.
  • Improved the workflow, reduced turnover and achieved outstanding customer service levels.
  • Earned reputation for excellence in food quality and presentation.
Candidate Info
12
years in
workforce
3
years
at this job
AS
Business
19

Sous Chef

Trainer/ Prep/ Banquet /Kitchen Steward

  • Prepared meals according to planned dietary menus with established portion control procedures.
  • Prepared food according to standardized recipes, and special dietary orders.
  • Reviewed care plans to assure that current dietary information is consistent with food served.
  • Prepared authorized foods substitutions for allergen or vegan related foods requests.
  • Utilized serve safe and sanitation food handling skills.
Candidate Info
6
years in
workforce
2
years
at this job
C
Interactive Cooking Demonstrations
AAS
Culinary Arts
20

Executive Sous Chef

Managed, trained and evaluated a staff of up to 180

  • Oversaw daily operation which serves 900+ students, staff and guest of [company name]
  • Directed catering events which accommodating up to 1000+ people in conjunction with daily service
  • Conducted budgeting, marketing and financial/cost analysis
  • Negotiated with vendors regarding food and related supplies of up to $4.8M annually
  • Responsible for purchasing, menu development and wine selections for cycle menu and catering events
  • Worked on the Menu design committee for the entire school to implement cuisines for American and International students. Developed Asian cookery, Italian cookery, and Chef demo action stations
Candidate Info
15
years in
workforce
1
year
at this job

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