Sous Chef Resume Samples - Page 4

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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.

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31

Sous Chef

Manage 5 cooks and 2 kitchen staff in preparation of entrees, specialty dishes and desserts.

  • Assisted with menu development, including specials and new menu items.
  • Created recipes for menu items and daily specials.
  • Developed presentation and garnishment.
  • Executed menus, quality control, and seasonal specials.
  • Arranged dinners, luncheons, and receptions for up to 200 people.
  • Monitor equipment maintenance and sanitation of kitchen facilities.
  • Collaborate with Executive Chef on inventory control, employee concerns and operations.
  • Provide staff leadership and training.
Candidate Info
30
years in
workforce
5
years
at this job
AAS
Culinary Arts
32

Sous Chef, Gallery Restaurant

Manage $3.2M a la carte operation servicing: 112 seat 4-star restaurant, 214+ guest rooms, and 7 outlets. $11.4M total F&B

  • Participated in Beard House Dinner with Chef Tim Toohey in November, 2013
  • Design and develop menus for various functions including; seasonal menus, scotch tastings, wine tastings, room service, and daily specials
  • Manage the stewarding department by analyzing cost of labor and determining staffing logistics; based on hotel occupancy, forcasted F&B revenue, and available resources
  • Work as closely with local provisions as possible, to forge a strong repor with our local farmers
Candidate Info
8
years in
workforce
2
years
at this job
33

Sous Chef

Provides positive leadership by creating and maintaining respect in the workplace and an upbeat, productive and educational environment

  • Built food sales by operating an efficient kitchen with a focus on consistency and guest satisfaction
  • Consistently increased annual sales from 2006 ($990,000) to 2011 (2.1M)
  • Collaborates with the FOH management team in training the staff on product knowledge
  • Participates, as necessary, in media and promotional events within the community
  • Ensures the strict adherence for quality of food served
  • Committed to having a knowledgeable staff
Candidate Info
1
year in
workforce
1
year
at this job
AS
Food Service Technology
34

Executive Sous Chef

Planned and implemented all phases of banquet operations.

  • Created innovative, upscale, seasonal, holiday, and specials menus.
  • Scheduled and monitored production process to ensure optimum levels of resource allocation, minimal waste, and required mise en place.
  • Trained, coached, and mentored staff.
  • Ensured full compliance with corporate policies, procedures, and quality assurance standards as well as OSHA, Board of Health, and other agency rules and regulations.
Candidate Info
21
years in
workforce
2
years
at this job
C
Culinary Arts
Health Sciences
35

Executive Pastry Chef/sous Chef

Responsible for execution of overall pastries

  • Daily seasonal menu writing, recipe development
  • Executed client special function requests
  • Focused on nutritional and international cuisines
  • Supervised and cross trained union and non-union staff
  • Purchased and maintained inventory
  • Designed and implemented any retail confections and gift baskets
Candidate Info
14
years in
workforce
10
years
at this job
HS
Cuinary And Pastry Arts
HS
Art Of International Bread Baking
AS
Business Management / Accounting
36

Sous Chef/cashier

Provided quality customer service upon greeting and serving customers

  • Efficiently performed cash/credit transactions and prepared food
  • Assisted with training new employees and store openings/closing
  • Complied with restaurant/company policies and services
  • Resolved customer inquiries; performed additional duties as needed
Candidate Info
4
years in
workforce
2
years
at this job
37

Sous Chef

Professional line cook-Sous chef for restaurant with 200 customer capacity with southwest style food

  • Prepped all supplies needed for Garde manger and sauté stations, along with any other food backup.
  • Cooked all menu items plus created breakfast and dinner specials daily
  • Aided in major supply orders
Candidate Info
4
years in
workforce
1
year
at this job
Food Safety
38

Sous Chef

  • Effectively worked with Head Chef to maintain the overall operation and flow of kitchen and staff.
  • Performed daily purchasing functions daily for establishment; specializing in American cuisine and international flavors.
  • Managed a staff of twenty cooks; assigning daily tasks and producing weekly schedules.
  • Produced and maintained accurate monthly budgeting reports to include payroll and food cost.
  • Upheld sanitation standards and safety regulations; consistently rated 96.5 by the NC Board of Health.
  • Effectively operated food preparation equipment, prepared food for service; facilitating creative preparation for daily menu and special dietary requests.
  • Managed all other components of a fast-paced and professional kitchen as needed.
Candidate Info
15
years in
workforce
7
years
at this job
39

Sous Chef

Prepared a variety of meats, seafood, poultry, vegetables, and other food items.

  • Assumed 100% responsibility for the quality of products served.
  • Complied consistently with standard portion sizes and cooking methods, quality standards and kitchen rules, policies and procedures.
  • Stocked and maintained sufficient levels of food products at line stations to assure a smooth service period.
  • Maintained a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sautéing burners, convection oven, flat top range and refrigeration equipment.
  • Prepared items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning and or marinating.
  • Followed proper plate presentation and garnish set for all dishes.
  • Handled, stored, and rotated all products properly; tracked and reported any food wastage.
  • Completed required tasks within assigned time frames.
  • Assisted in food prep assignments during off-peak periods as needed.
Candidate Info
8
years in
workforce
5
months
at this job
40

Sous Chef

  • Supervised kitchen staff of 20 employees
  • Completed daily par list and line checks, ensuring all supplies and equipment met standards
  • Assisted Banquet Staff with menu planning and execution
  • Assisted with ordering of produce, meats, and supplies
  • Organized kitchen ensuring efficiency, sanitation, and safety
Candidate Info
2
years in
workforce
8
months
at this job
AAS
Associate of Applied Science
Culinary Arts/general Education

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