The Sous Chef assists with overseeing a kitchen with difficult to multifaceted operations and spends most of its time managing the kitchen’s foodstuff and production processes. S/he participates in the preparation, flavor and cooking of food, supervises kitchen workers, and performs all other responsibilities as directed by the management. The successful sous chef will be accountable for developing valuable working relationships with clients and team members at the same time as training and directing the team towards providing exceptional client and customer dining services.

The following resume sample of sous chef covers all the aspects, sections and information required by potential employers. If you think there is additional information an employer wants to make a decision (and you cannot include it in a sous chef cover letter), you might make a new section on your sous chef resume to showcase that information. This resume sample of sous chef is a greatly formatted document, it reflects what you think will persuade your potential employer to grant you an interview.

Related: Sous Chef Cover Letter


Sous Chef Resume Sample


John Smith

37th Example Avenue, Berkeley, CA 65239
Contact #, Email Address

OBJECTIVE: Seeking a position of Sous Chef in Joie de Vivre Hospitality Berkeley, utilizing exceptional culinary skills in large restaurant environment to maximize the patron base.

• 5 years’ experience with kitchen operations and staff supervision
• Hands-on experience in food preparation following prescribed menu, recipes and preparation techniques
• Well versed in assigning responsibilities to culinary staff
• Comprehensive knowledge of setting deadlines ensuring the timely completion of work
• Able to create and maintain excellent relationships with the patrons and co-workers
• Experience with preparing and organizing banquet as well as restaurant meals


Sous Chef | ABC Restaurant – Berkeley, CA | July 2010 – Present

• Assist and support the executive chef in routine and additional tasks
• Ensure that customers are served well and effectively
• Help with the planning of menus and meals
• Maintain high food quality and presentation
• Supervise the preparation and service of food
• Rotate products to avoid spoilage
• Handle concerns in the kitchen
• Train and oversee kitchen workforce on recipe procedures, preparation and cleaning duties
• Assist to the sales and cuisine team
• Monitor food expenditure
• Perform product inventory
• Help the executive chef to pick and train kitchen personnel
• Assist cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets

Junior Sous Chef | Hammons Hotels & Resorts – Moines, IA | Dec 2006 – July 2010

• Provided guidance and support to all kitchen staff
• Ensured that all food served is arranged properly and met quality standards
• Ensured that all kitchen work is completed within the timelines
• Gave instructions to cooking workers on fine points of cooking
• Maintained hygiene standards of kitchen and equipment
• Directed and instructed kitchen personnel in their individual tasks
• Prepared individual orders when requested
• Ensured food preparation procedures for quality, uniformity and accurateness
• Reviewed delivered product and ensured appropriate storage
• Observed employees engaged in portioning, preparing, and garnishing foods
• Ensured the defined methods of cooking and garnishing

General Education Development (GED) Diploma

• Culinary Arts
• Serve Safe

• Good communication organizational and management skills
• High level of personal hygiene
• Bilingual: Fluent in English, Spanish
• Ability to resolve conflicts efficiently
• Attention to detail – Ability to quickly discover and resolve problems