Crafting a Winning Sous Chef Resume

As a sous chef, your resume is your ticket to showcasing your culinary expertise and landing your
dream job in the kitchen. Whether you're aiming for a prestigious restaurant or a bustling hotel
kitchen, a well-crafted resume can make all the difference. Here's how to create a winning sous chef
resume that highlights your skills, experience, and passion for the culinary arts.

1. Start with a Strong Summary

Begin your resume with a concise summary that highlights your relevant experience, skills, and
accomplishments. This section should provide a snapshot of your career as a sous chef and grab the
hiring manager's attention from the start.

2. Highlight Your Culinary Skills

In the skills section, emphasize your culinary skills and expertise. This may include proficiency in
various cooking techniques, knowledge of ingredients and flavors, and the ability to create
innovative and delicious dishes. Don't forget to mention any specialized skills, such as pastry or
seafood expertise, that set you apart from other candidates.

3. Showcase Your Experience

Detail your professional experience in reverse chronological order, starting with your most recent
position. Include the name and location of each establishment where you've worked, along with your
job title and the dates of employment. Describe your responsibilities and accomplishments in each
role, focusing on tasks relevant to the sous chef position.

4. Quantify Your Achievements

Wherever possible, quantify your achievements with numbers and statistics to demonstrate your
impact in previous roles. For example, you might mention the number of meals prepared per service,
the percentage increase in kitchen efficiency under your supervision, or any awards or accolades
you've received for your culinary skills.

5. Education and Certifications

List any relevant education, training programs, and certifications that support your qualifications as a
sous chef. This may include culinary school degrees, food safety certifications, and any additional
training or coursework you've completed to enhance your culinary knowledge and skills.

6. Customize for Each Application

Tailor your resume for each job application by highlighting the skills and experiences most relevant to
the position. Research the company and the specific role to identify key qualifications and
requirements, and adjust your resume accordingly to demonstrate why you're the perfect fit for the
job.

7. Proofread Carefully

Before submitting your resume, carefully proofread for any errors in grammar, spelling, or
formatting. A polished and professional resume will make a positive impression on hiring managers
and increase your chances of securing an interview.

In conclusion, a well-crafted sous chef resume is essential for showcasing your culinary talents and
advancing your career in the food industry. By following these tips and guidelines, you can create a
compelling resume that highlights your skills, experience, and passion for the culinary arts. Ready to
take the next step in your culinary journey? Order your professional sous chef resume from
BestResumeHelp.com today.
Assist with hiring, discipline and retaining employees. This information usually isn’t enough to
directly identify you, but it allows us to deliver a page tailored to your particular needs and
preferences. Establish specials of the day following European standards using seasonal and local
ingredients to the best of your ability. Supervises the kitchen staff in the absence of the Executive
Chef. Prepares and cooks foods of all types, either on a regular basis or for special guests or
functions. By having extensive supervisory experience in a reputable establishment, and able to
flourish in a busy fast paced environment, she is able to maintain the highest culinary standards even
when under severe pressure. Be diligent in the pursuit of proffesionalism, culinary excellence,and the
membership with a memorable experience everyday. Directs the business in the most efficient way,
maximizing revenue in order to surpass budgeted objectives and contribute to short and long term
profitability for the property. Pitch your strengths in the summary and expand on them in your Sous
Chef experience section. Key Achievements Awarded the 2017 ”Executive Sous Chef of the Year”
from the CEA. Assists with hiring and training of all new employees. Checks constantly all dishes
for its taste, temperature and visual appearance. Oversees and manages food preparation for specific
areas of kitchen (ie, restaurant line, banquets, shifts). Supervision of department requirements and
standards. Access to Hilton University training, offering more than 3000 learning programs.
Responsible for maintaining good repair of all kitchen and cafe dining room equipment including all
smallwares, coffee and soda machines, all cooking apparatus, and all refrigeration (“reach-in” and
“walk-in”). It's okay if you can't include exact percentages or dollar figures. Check all prepared mis
en place and food stocks (including dry stores) and replenish as necessary. Thorough working
knowledge of knives, knife skills, and kitchen equipment. Required competencies for this position
are work standards, communication, interpersonal and intercultural relations, and decision making.
Responsible for various clerical duties regarding staff and kitchen operations, i.e. payroll and staff
files, etc. The Sous Chef is a member of the kitchen Management team and uses leadership skills to
manage other supervisors and members of the team. Assist in coordinating, supervising and directing
the stewarding department. Minimum of five (5) years experience in food and beverage required.
This role assures quality, consistency and proper presentation. Produced high-quality food from
scratch for all of our menus resulting in an increase in customer satisfaction by 20%. Oversees all
culinary and BOH personnel in the Peak-9 kitchen on daily basis. Ability to use personal computer
and software for planning, ordering and recipe development. Demonstrated experience in developing
annual operating plans. Assists the Executive Chef in developing training plans, develops training
material in accordance with AccorHotels guidelines and implements training plans for the Food
Production employees and other Food and Beverage employees.
Oversee the kitchen in the absence of the executive chef. Assist Chef with hiring, retaining and
training all food service personel. Include your certificate or degree, graduation date, culinary school
name, and college location. Build My Resume How to format your sous chef resume: The job title on
your resume should match your application for the role. Work together with the Executive Chef to
select fresh food products and create menus and dishes balancing both creativity and local tradition.
Ability to learn at a fast pace and help train others; excellent interpersonal skills. Skills: Customer
Service, Culinary: Roasting, Braising, Sauteing, Grilling, Fish Fabrication, Meat Fabrication, Sauces,
Stocks, Knife, Hospitality Management, and Management. Provide a “Hands On” approach to
training, planning, assigning and delegating work. Review status of work and follow-up actions
required with the Chef before leaving. Chance to earn extra money with our Referral Scheme.
Responsible for maintaining consistent high quality of all kitchen production at all times to
appropriate levels, responsible for monitoring production levels of all stocks and sauces, butchery and
mis en place for any and all stations in The main kitchen; banquets, EDR and house production.
Efficiently assists Executive Chef to manage within pre-established food and labor cost controls and
plays an active role in contributing to the restaurants profits. May manage other key culinary
leadership rolls including supervisor and other Sous Chefs. Previous experience in supervisory role
with culinary training. Ensure all Line Cooks' assignments are completed before they sign out.
ENTRY LEVEL KNOWLEDGE OF: Operations and procedures of a multi- faceted entertainment
facility. Ensures the preparation and presentation of high quality food in accordance with the
established menu while meeting target meal costs. Assists in providing quality to guests by directing
staff in meeting quality standards and food handling and preparation, safety and sanitation. Add
relevant education to your sous chef resume Your resume's education section should include: The
name of your school The date you graduated ( Month, Year or Year are both appropriate) The name
of your degree If you graduated more than 15 years ago, you should consider dropping your
graduation date to avoid age discrimination. Accurately produces daily reports and conducts self-
audits. Monitor and evaluate food preparation by observing cooking techniques and tasting results to
ensure food quality and consistency according to standards. Responsible for ensuring every
employee is working effectively and efficiently as well as improving employee morale and employee
engagement. A Sous Chef is also responsible for creating work schedules and executing the cooking
plans for the day which involves significant preparation ensuring adequate supplies, well-stocked
stations, proper first in, first out rotation systems and also diligent vetting of expiry dates to maintain
health and safety standards. Responsible for technical food production, sauce and soup making. The
ability to review the refrigeration areas of the kitchen and store rooms to ensure the proper usage of
merchandise. If you want to give a modern feel to your Sous Chef resume, this resume format is just
what you need. Experience in addressing personnel issues and managing conflict. Manages time
effectively by meeting deadlines on time. A strong command of the English language with the ability
to communicate to a professional standard. Support brand standards through the training and
assessment of the Team.
Recipe Costing, Recipe Standardization, assist Room Chef with Photographic Plate Presentations.
Must be able to obtain a Techniques of Alcohol Management certification. Supporting senior
leadership by developing and assuming basic management responsibilities. Familiarity with
monitoring of food and labor cost, menu development and costing as well as with ordering and
inventory procedures. Oversees all culinary and BOH personnel in the Peak-9 kitchen on daily basis.
Monitor product quality by tasting food, observing dining locations, events and functions and by
regularly speaking with Cast and Guests. Strong organizational skills and have a strong attention to
detail while meeting established deadlines. Candidate is expected to follow all applicable standards
of sanitation, safety, and all other standards set by the department and the company. Quite a task
when you have only three pages to work with. Analyze and addresses areas concern and defines
needs for improvement. This guide will show you: A sous chef resume example better than 9 out of
10 other resumes. Assists in developing and enforces standards in order to control the quality of food
products, services and equipment. Conduct monthly EOS committee meetings to address colleague
EOS issues. Staff, schedule, evaluate, train, develop and monitor culinary team. Ability to
communicate and develop an effective working relationship with fellow employees and supervisors.
Ensure that the staff reports punctually in correct uniform and that they are aware of the hotel
regulations, policies and procedures in regard to hygiene, discipline, fire and safety. Recommend
wage increases, promotions, demotions, discipline and other employment actions for team members.
Cooking school, culinary institute education or equivalent experience. Ensure that recipe cards,
production schedules, plating guides, photographs are current and posted. Now, this is how to write
a sous chef resume of your own: 1. Presently working as an Executive Sous Chef, Overseeing Award
winning Japanese Fine. Use this template Use this template Use this template Use this template Use
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powered by Disqus. Ensuring proper receiving, storage and rotation of food products so as to comply
with Health Department and Eco-sure regulations. Are the proud owner of a food handler’s card
where required by local and state regulations. Achieved region-best culinary satisfaction rating
according to national food critic (96.18%). Loves the freedom of expression that cooking gives and
is willing to work hard to build a career in a culinary world, eventually, to run the best restaurant in
the region. Soft skills are also valuable, as they're highly transferable and make you a great person to
work alongside, but they're impossible to prove on a resume. Recommend hiring, separation and
issuance of disciplinary action as required. Supervises the culinary team to include efficient staffing,
team member development and training, performance management and policy enforcement. For your
Sous Chef resume format, stick with the reverse chronological approach by clearly stating your
employment history from your current positions backward for the last ten years. Have been there and
done that in the food and beverage industry for two to five years.
Prepares food for guests by following proper cooking procedures. Ensures employees maintain
required food handling and sanitation certifications. He immediately alerts the Executive Chef so
action can be taken. Works with staff members on training and educating them on different
preparation methods, working more effectively and developing their culinary knowledge. Seeking to
establish a position within your company and deliver superior performance in order to gain
advancement. My Account You control your data We and our partners use cookies to provide you
with our services and, depending on your settings, gather analytics and marketing data. Coordinates
closely with the Executive Chef in determining quality and quantity of food products to be
purchased and prepared. Chefs Skills A chef is a professionally trained cook who is competent in all
aspects revolving around preparation of food, with proficiency in various cuisine and specialization in
one. Executive Sous Chef-crowne Plaza Kuwait Al Thuraya City. For instance, you may be a guru in
creating Asian or Mediterranean masterpieces or an avid designer and decorator of Greek pastries or
complex Italian deserts. Conduct sanitation inspections to ensure that the staff is complying with all
safe-handling procedures. Select, train, supervise, develop, discipline and counsel associates in the
kitchen. Was in charge of roast station and led five assistants - commis chefs. Execution of all menu
categories and specific recipes for each menu item including timing, quality, temperature, portion,
presentation, etc. Manages all outlets kitchen personnel and adapts management practices to the
brand culture, working methods, communications, recruitment etc. Review the following day’s
menus and complete requisitions for food and supplies needed from various storerooms; maintain
inventory control procedures. Each one if different and written to the highest standards. The
Executive Sous Chef will assist the Executive Chef in all areas of menu development and food
related operations as requested. Maintain constant quality control of all food prepared and cooked
ensuring it is to the Executive Chef’s and Restaurant standards. The ability to verify the taste and
presentation of food produced prior to meal periods. Assist Chefs, Master Cooks, Cooks, Pantry
Workers and Helpers as needed in the execution of service. Responsible for the overall management
of the kitchen including supervising activities of supervisors, cooks and utility. Follows ARAMARK
policies and procedures and safety and sanitation policies and procedures and insures compliance
with these policies and procedures. Associates degree or higher preferred in Culinary Arts. Monitor
sanitation practices to ensure that employees follow standards and regulations. Arranges extra staff
during high volume of business if warranted by unexpected business or dismisses them earlier if
business is slow. Empowers employees to provide excellent customer service. Have a high school
diploma, or equivalent (preferred). Maintains a clean kitchen and buffet area and enforces the State
of New York’s health codes. At least 2 years of experience in a supervisory culinary capacity, in a
high volume establishment.
Choose type of cookies to accept Analytics These cookies allow us to analyze our performance to
offer you a better experience of creating resumes and cover letters. Demonstrated exceptional
administrative skill set in a diverse production environment. Be aware of and comply with all
legislation affecting the operation, including licensing regulations, health regulations and fire and
safety regulations. Assist other sections of the kitchen in the production and service of food or the
cleaning down of the section as and when required due to the workload. Produce high quality dished
following established recipes and standards. Organize, delegate, and manage continuously the
workflow to guarantee that all production is completed in a timely fashion, that all products are
prepared in the expected quality, and that the staff is productive and working in an efficient manner.
Able to set up line station quickly and expedite orders for service. Minimum 3 years Culinary Arts
experience in a high volume operation. Assists with training and developing the hot food and cold
food production staff. Good command of the English language (spoken and written) and you should
be proficient in Microsoft Office applications. Responsible for compliance with all environment and
health board requirements related to the preparation and service of food and beverage. Self-
motivated, detail oriented and well organized with creative flair. Highly motivated and guest driven
with the proven ability to solve problems and to make timely guest service decisions. Communicate
with employees and managers to ensure operational needs are met as well as attend regular
operational meetings to ensure effective coordination and cooperation between departments. Adheres
to established control procedures for cost and quality such as food production charts, par inventories,
standardized recipes, use records, food costing sheets, etc. Effective trainer, experienced in the
delivery of skills training. Are excited by new ideas and learning new methods and systems.
Responsible for assisting in new cafe openings including cooking and refrigeration equipment
installs and purchasing of all smallwares. Manage all aspects of the kitchen including operational,
quality and administrative functions. Responsible for conducting line inspections and weekly audits,
as well as management of temp logs. Order pastry and baking supplies and manage inventories to
maximize quality and minimize food cost. Develops and test recipes, techniques for food preparation
and presentation. To attend meetings and briefings as instructed by the Executive Chef, and clearly
and concisely disseminates relevant information to related teams, within pre-determined time frames.
Assist in maintaining an adequate supply of all food items such as meat, groceries, perishables, etc
used at property. Assists Room Chef and Banquet Chef in other kitchen areas on a relief basis as
necessary. Assist the Executive Chef in meeting or exceeding goals as identified through employee
engagement surveys. Is able to clearly communicate all policies to culinary employees and ensures
that employees are adhering to standards. This includes, but is not limited to those contained in the
Associate Orientation Handbook and the red Emergency Response Procedures Manual. Evaluates
products to assure that quality, price and related goods are consistently met. Must be able to work
extended shifts or 10 hours or more as business dictates.
Experience with recipe and menu development and production of high quality food, menus, and
dining experience. Makes suggestions, participates in and encourages quality improvement and
growth. General skills: must have full knowledge of cooking and presentation of food for all
departments in the kitchen, full knowledge of sanitation requirements in food handling, must possess
a strong leadership, training techniques, proper communication, and organizational skills. Pitch your
strengths in the summary and expand on them in your Sous Chef experience section. Assist
Executive Chef with all kitchen operations and preparation. Responsible to monitor the maintenance
and functioning of all equipment. Mediterranean Restaurant Nafoura.Responsible for 13 chefs and
reporting to ex.chef directly, after. With Christian's guidance, job seekers can navigate the job market
with confidence and make the most of their career opportunities. Must have at least 3 years of
experience in fine dining. Contribute ideas and research for new menus items and conduct taste
panels of new items. Develop and implement daily appetizer and dinner specials. Ordering of par
levels according to the mise en place and menu description. Oversee and support line cooks in
synchronizing food procurement and other food preparation tasks, ensuring labor and cost control
goals are not exceeded. Prepares and inspects food to maintain quality standards. Minimum 2 years
of experience in similar position in a Five Star Hotel or High End Stand alone Restaurant. Assists
other culinary staff with banquets and projects. Plan and prepare various food items and meals for
catering functions, following proper food handling and safety guidelines. This position is critical and
must report to work during adverse weather even if the University is closed. It focuses on skills,
competencies, and education, rather than experience. To attend meetings and briefings as instructed
by the Executive Chef, and clearly and concisely disseminates relevant information to related teams,
within pre-determined time frames. Skilled in effective kitchen management and producing high-
quality food. Quality standards are information that includes the customer's requirements, guidelines,
and characteristics for the needed final product or service. Develop written spec sheets for each
menu item to include name, description, portion size, ingredients, cost per serving, menu price and
photo of proper presentation. Ensure the consistent production of high quality food through all hotel
food outlets. Responsible for assisting Executive Chef in monitoring food cost for their outlet, and
order of all foodstuffs. Must obtain ACF certification within 3 years of employment. Accurately
produces daily reports and conducts self-audits. Food Service Skills The food service industry is a
vast industry comprising of restaurants, caterers, cafeterias operating in institutions and any other
business offering a meal not prepared at home. Lead and coach the team towards achieving
exceptional guest service and employee satisfaction results. Assist in the development and
implementation of the on the job training program Performs job performance evaluation by observing
employees’ daily job performance Assist in the development of a safe and clean working
environment.