Sous Chef Resume Samples - Page 5

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.

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

41

Sous Chef

Responsible for creating specials and dessert items

  • Handled all receiving from food purveyors
  • Kept food and labor costs at a minimum
  • Trained new employees at fry, sauté, grill, and garde manger
  • Followed all health department regulations to maintain a perfect health score
  • Made sure kitchen was cleaned, properly organized, and prepared for service
  • Assisted all employees with preparation to meet daily schedule
Candidate Info
7
years in
workforce
3
years
at this job
HS
Spanish
42

Faculty Sous Chef

Redesigned system for efficient daily food production by using a Healthier approach to institutional food.

  • Managed and directed a small team daily.
  • Prepared from scratch meals in volume (300) daily.
  • Followed standard recipes and procedures to remain consistent
  • Tracked inventory, placing product ordering.
Candidate Info
7
years in
workforce
1
year
at this job
AS
Culinary Arts
BA
Service Management
43

Sous Chef

Managed a kitchen staff of seven to ensure the best quality and service was given to our members

  • Inventory control. Take inventory of over $30,000 in rotating inventory with a spoil/loss prevention rate of under 15%
  • Ordering based on restaurant productivity and upcoming events
  • Scheduling of kitchen staff
  • Sales, working with members as well as potential events to sell our outstanding services and food
  • Menu design and food creations
  • First female Sous chef at Plantation Bay
  • Increased membership levels by 50%
  • Food loss decreased by 25%
  • Created the clubs new and long term events of Oktoberfest and tour of Italy. These two events regularly bring in the club a food profit of a combined $25,000
Candidate Info
12
years in
workforce
5
years
at this job
44

Sous Chef

Oversaw all food production and set quality levels for five food outlets.

  • Coordinated dinner service for two different dining rooms off of the same hot line.
  • Wrote menus for weekly themed Sunday buffets, as well as an ever changing banquet setting.
  • Upheld strict sanitary guidelines.
  • Interacted with the membership.
Candidate Info
2
years in
workforce
1
year
at this job
AS
Culinary Arts
45

Sous Chef

Design, develop and execute menu, complete inventory and cost analysis of products housed and sold

  • Ensure all sanitation standards are upheld according to all local, state and federal laws
  • Work closely with owners concerning marketing, catering, and event planning
  • Scheduling, human resources, placating customers, and social media management
  • Initiated our Junior Chefs classes for children held weekly
  • Operating with 100% Organic Ingredients incorporating gluten free, vegan and vegetarian menus
Candidate Info
12
years in
workforce
5
months
at this job
AS
Culinary Arts
BS
Merchandising / Business Administration
46

Sous Chef / First Cook

  • Created ice sculptures for major events such as weddings and private corporate parties.
  • Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
  • Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
  • Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
Candidate Info
6
years in
workforce
3
years
at this job
C
Culinary Education
AS
Nursing
BA
Restaurant And Hotel Management
47

Sous Chef

Ability to utilize systems to produce consistent food quality while keeping stations sanitary and organized

  • Proficient at executing labor costs goals
  • Created a culture of pride and passion for culinary excellence
  • Focused on developing young culinarians
  • Adherence to Executive Chef's daily changing menu items
  • Reliable and flexible at completing all assigned tasks autonomously and efficiently
  • Managed schedule and developed staffing pars as sales volume required for new restaurant
Candidate Info
12
years in
workforce
8
months
at this job
BS
Education
48

Executive Sous Chef

Developed and implemented BOH policies, recipes, menu development, labor hiring for restaurant opening under new management

  • Oversaw all BOH operations including inventory management, purchasing, recipe changes and additions, menu development and specials as well as labor and scheduling
  • Transferred to sister restaurant after Tom Bergin's closed/same ownership
  • Managed all physical aspects of the kitchen - repair and maintenance of equipment, facilities and storage areas
  • Ability to preform all line duties at each station - prep to line check through service
  • Managed a 30+ person BOH crew
Candidate Info
7
years in
workforce
3
years
at this job
AS
Occupational Studies
BA
Fine Arts
49

Sous Chef

Staffing and developing a strong culinary team for $5 million in sales.

  • Detail management of P&L.
  • Maintained a food cost of 28%.
  • Maintained a labor cost of 16%.
  • Adherence to corporate standards and specification.
  • Scheduling for 40 team mates
  • Aided a fellow [company name] in Cleveland Ohio for 3 weeks
Candidate Info
10
years in
workforce
3
years
at this job
BA
Culinary Management
50

Sous Chef

568 room full service hotel property with multiple dining outlets and convention space

  • 70,000+ square feet of banquet space
  • Create "Fresh and Local" specials/Four course meal/ New menu each week
  • Oversee main kitchen for restaurant, room service, dining outlets and cafeteria production
  • Assist in banquet production for groups up to 2000
Candidate Info
24
years in
workforce
3
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!