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A sous chef, sometimes referred to as its full name, a Sous-Chef de cuisine, is right under the executive chef in a commercial kitchen and restaurant. A sous chef resume is meant to show your cooking skills, cuisine knowledge, and leadership abilities.
Sous chefs are the glue that holds the kitchen together. They know how to operate in chaos, solve a million problems at once and make it look easy. But do you know what holds together a Michelin-worthy sous chef resume?
Just as a good recipe offers step-by-step instructions and maybe a kitchen secret or two, our sous chef resume guide has all the ingredients you need to land your next dream job.
This guide will show you:
A sous chef resume example better than 9 out of 10 other resumes.
How to write a sous chef resume that will land you more interviews.
Tips and examples of how to put skills and achievements on a sous chef resume.
How to describe your experience on a resume for a sous chef to get any job you want.
Executive sous chef, Grand Diplôme recipient, and culinary school graduate with over 3 years experience in commercial kitchen management. ”Executive Sous Chef of the Year” award winner. Reduced kitchen expenses by $5,000/month by locating new suppliers and menu items. Seeking to further professional career as the sous-chef de cuisine for Le Bernardin.
Executive Sous Chef May 2016–June 2019 Pierre Gagnaire, New York, NY
Key Qualifications & Responsibilities
Assisted executive chef in kitchen operations, food and stock ordering, and kitchen supervision.
Co-managed busy kitchen of over 50 line cooks, fry cooks, pastry chefs, grillers, and prep cooks.
Planned menu items and directed food presentation and expediting.
Acted as liaison between executive chef and back-of-house employees.
Hired and trained new kitchen staff on weekly fare and promotional specials.
Awarded the 2017 ”Executive Sous Chef of the Year” from the CEA.
Reduced kitchen expenses by $5,000/month by locating new suppliers and menu items.
Junior Chef de Partie / Line Cook February 2015–May 2016 Auberge de l’Ile Barbe, New York, NY
Key Qualifications & Responsibilities
Supported sous chef and head chef in food preparation and expediting.
Planned rotating weekly Sunday brunch buffet for 500+ dining customers.
Stocked the line and maintained sufficient levels of ingredients and supplies throughout busy dinner shifts.
Grand Diplôme with Culinary Management
Le Cordon Bleu, London, UK
Relevant Coursework: Classical Cooking Techniques, French Cuisine, Kitchen Organization and Management, Food and Wine Pairing, Culinary Management, Restaurant Operations, Baking and Pastry Arts, Seasonal and Market Influences on Cuisine, Viennoiserie.
French Regional Cuisine
Kitchen & Staff Management
Food & Kitchen Safety & Hygiene
Wine & Cheese Pairing
Food & Supplies Ordering
Career Studies Certificate in Kitchen Management, NYCCS
Certified Sous Chef, American Culinary Federation
Worldchefs Global Culinary Certification
2017 Executive Sous Chef of the Year, Chef Excellence Awards
American Culinary Federation (ACF)
World Association of Chefs' Societies (WACS)
French: Limited Working Proficiency
About Zety’s Editorial Process
This article has been reviewed by our editorial team to make sure it follows Zety's editorial guidelines. We’re committed to sharing our expertise and giving you trustworthy career advice tailored to your needs. High-quality content is what brings over 40 million readers to our site every year. But we don't stop there. Our team conducts original research to understand the job market better, and we pride ourselves on being quoted by top universities and prime media outlets from around the world.
Christian is a career expert and Certified Professional Resume Writer who has been writing for Zety since 2017. From job hunting to acing interviews to settling in on the first days at a new career, his guides cover the entire career spectrum.