Sous Chef Resume Sample

By Jamie Thork, Monster contributor

What kind of sous chef resume are you bringing to the table? Check out our resume sample for a sous chef below to see if your own could use a few more ingredients to stand out.

Here's a tip: Just like salisbury steaks and jiggly dessert molds, some things go out of fashion. Among them is the sous chef resume objective, which has been replaced by a qualifications summary (also called a career summary), located beneath your contact info. In a few sentences, let the reader know what makes you so terrific at your job. Include your standout skills and credentials that set you apart from the rest of the talent pool.

Sous Chef Resume Sample

Taylor Barkley
1675 Main Street | Las Vegas, Nevada 89101
yournextchef@myisp.com | 702.555.6185

Sous Chef

Exceptionally innovative Sous Chef with more than nine years’ experience in operations for renowned restaurants preparing a wide variety of unique appetizers, soups, entrées, sauces, and desserts. Proficient in numerous cooking techniques and cuisines with talent for working with ingredients from countries around the world, including France, Italy, Japan, Thailand, and Spain. Proven leadership skills with a track record of training, developing, and fostering strong teams focused on quality, presentation, cost containment, and safety.

Proven expertise in:

  • Farm-to-Table Concepts
  • Creative Menu Development
  • Specialty Cuisine and Presentation
  • World Class Guest Relations
  • Purchasing and Inventory Control
  • Special Event Planning
  • Cost Containment and Reduction
  • Food and Kitchen Safety
  • Staff Leadership and Training
  • Beer, Wine, & Cocktail Pairing

Education and Certification

Culinary Arts Diploma (20xx)
The International Culinary School at The Art Institute of California - Los Angeles
Los Angeles, California
Food Safety Certificate (current)

Professional Experience

Leda’s Palace – Las Vegas, Nevada - 4/20xx to Present

Oversee culinary efforts involving preparation of distinctive cuisine for upscale restaurant with $3.2 million in annual sales.

Sous Chef

Manage eight cooks and 15 kitchen staff in preparation of entrées, specialty dishes, and desserts in a high-volume restaurant. Create unique menu items and plate presentations. Standardize innovative production recipes to maintain consistent cuisine and guest satisfaction. Participate in developing and implementing policies and procedures for smooth operations and food safety. Plan monthly staff and production schedules. Monitor equipment maintenance and sanitation of kitchen facilities. Collaborate with Executive Chef on inventory control, employee concerns, and operations.

Key Contributions:

  • Formally commended by Executive Chef for significantly improving unique menu selections and presentations.
  • Played integral role in saving more than $4,000 per month by accurately monitoring and reporting food / labor costs and waste.
  • Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files, and product-rotation systems.
  • Enhanced employee retention and morale by tactfully promoting team environment, emphasizing guest relations, and instituting a positive means of dealing with stress in a high-volume operation.

Botticelli on the Half Shell, Santa Fe,

New Mexico - 8/20xx to 4/20xx

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

Sous Chef

Oversaw daily recipe preparation, food storage, cooking, and presentation. Developed recipes and recommended menu item pricing. Researched and selected ingredients based on seasonal availability and quality. Continuously monitored and controlled food costs. Built and developed 11-member, back-of-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 individual performance met the highest possible culinary standards.

Key Contributions:

  • Received regional recognition for assisting in creation of authentic and traditional Italian dishes.
  • Continually received enthusiastic compliments from guests, specifically for newly created entrées.

Main Cafe – Los Angeles, California - 3/20xx to 8/20xx

Played key role in expanding menu for cafe offering fresh daily breads, pastries, and pastas.

Assistant Pastry Chef

As member of patisserie team, created French-style pastries including cakes, tarts, dessert sauces, truffles, and petit fours. Assisted with daily food preparation, storage, cooking, and presentation, ensuring exceptional quality of ingredients and final products.

Key Contribution:

  • Created increasingly complex dishes from breads and cakes to confections and frozen desserts utilizing dry- and moist-heat cooking methods to create unique flavors and textures.

Professional Associations

International Association of Culinary Professionals, 20xx to Present
Professional Chefs Associations, 20xx to Present

Download the sous chef resume template (free) in Word.

Jobs for chefs are projected to grow by 25% (or 28,000 jobs) over the next decade, which is much faster than average, according to the Bureau of Labor Statistics. The median salary for a chef ranges from $30,000 to around $63,000. You'll find a high demand for chefs in the following metropolitan areas:

Find out what you might earn in your location by checking the Monster Salary Tool. Additionally, you can search for sous chef jobs and chef jobs on Monster.

Get Help Preparing Your Sous Chef Resume

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