Sous Chef Resume

Arranging ingredients and cooking delicious foods is an art that only a few people hold. A sous chef is one of them who supports the head chef and take care of the entire kitchen activities. If you want to be a supporting hand of the executive chef, you must have exceptional culinary and kitchen management skills.

To demonstrate you are the right candidate for the job, you will need a sous chef resume. The resume must have the necessary information to delight the readers. Just the way you add condiments to improve the flavor of a meal, make use of action verbs to describe your experience.

To make the resume more enjoyable, use your skills and accomplishments as the toppings. This will add a flavor to your profile and make it worthy of reading. In short, just as a good meal needs healthy and tasty ingredients, the sous chef resume needs rich, engaging content.

For cover letter help, see our Sous Chef Cover Letter

Sous Chef Resume Sample

Richard M. Seldon
3019 North Avenue
Omaha, NE 68104
Phone: 402-740-6351
Email: rmseldon@anymail.com

Career Summary

Ardent, innovative, and creative Sous Chef with 7+ years of experience in preparing drool-worthy appetizers, entrees, sauces, desserts, soups, and all types of vegetarian and non-vegetarian dishes. Proficient in managing kitchen duties and supporting head cook. Experienced in developing new, tasty recipes and innovating different types of cooking techniques. Vast knowledge of different types of Asian and European cuisines. Demonstrated leadership skills and an excellent track record in managing high volume of food orders and a strong team of kitchen staff comprising 20 members.

Summary of Skills

Vast range of culinary experience gathered from working in high-end restaurants, and hotels
Strong knowledge of food, industry trends, and food service operations
Great attention to quality, sanitation, safety, and food presentation
Ability to support head cook and manage a kitchen staff of 'n' number
Excellent supervisory, leadership, and kitchen management skills
Strong organizational skills with attention to detail and knowledge of food regulations
Ability to use computer applications for managing inventory and placing requisitions
Strong knack in controlling labor cost and improving revenue for the establishment with delicious recipes that drive repeat orders

Work Experience

Sous Chef
Delight Restaurant, Omaha, NE
October 2018 - Present

Managing kitchen functions, and maintaining quality standards, sanitation, and cleanliness as per the state and federal guidelines
Handling food purchasing, costing, preparation, and presentations
Providing training to junior employees on food preparation and cooking techniques
Supporting executive chef in planning menu and executing recipe
Supervisory the food preparation and cooking process and ensuring the right units of measure for required ingredients
Providing suggestions to the management for reducing food costs by auditing vendors and suppliers
Managing inventory and requisitions and ensuring achievement of monthly target as set by the management

Sous Chef
Taste Buds Hotel, Omaha, NE
July 2015 - September 2018

Participated and coordinated the preparation and cooking of a wide variety of food items
Created innovative menus that helped improved the customer base by 40%
Controlled expenditures to the tune of a few hundred dollars on a monthly basis by ordering seasonal food items only
Provided training to new employees and maintained consistency in every aspect of kitchen operations
Supervised food preparation for breakfast, brunch, lunch, dinner, and late night parties
Catered to corporate parties and arranged food items for over 500 people
Coordinated with the maintenance department and ensured proper functioning of cooking equipment
Conducted preventative maintenance programs on a regular basis and avoided potential problems
Assessed performance of kitchen staff and recommended for their promotion

Sous Chef
Wine & Dine Restaurant, Omaha, NE
March 2012 - June 2015

Planned and created menus working closely with executive chef and contributed to the revenue growth by 60%
Maintained safe, hygienic, and healthy work environment in the kitchen
Handled daily production, preparation, and presentation of different varieties of food items
Recommended servings of food items matching with their prices
Worked on customer feedback and ensured continued patronage for the restaurant
Rolled out new, tasty food items and ensured maximum customers during off hours
Oversaw and ensured adequate kitchen stock and ingredients for handling rush hours
Provided suggestions to the restaurant manager on ordering supply, budgeting, and improving kitchen efficiency

Education

Bachelor's Degree in Culinary Arts
ABC University, Omaha, NE
2011

Reference

On request.

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