Choose type of cookies to accept
Performance and Personalization
These cookies give you access to a customized experience of our products. Personalization cookies are also used to deliver content, including ads, relevant to your interests on our Site and third-party sites based on how you interact with our advertisements or content as well as track the content you access (including video viewing). We may also collect password information from you when you log in, as well as computer and/or connection information. During some visits, we may use software tools to measure and collect session information, including page response times, download errors, time spent on certain pages and page interaction information.
These cookies are placed by third-party companies to deliver targeted content based on relevant topics that are of interest to you. And allow you to better interact with social media platforms such as Facebook.
These cookies are essential for the Site's performance and for you to be able to use its features. For example, essential cookies include: cookies dropped to provide the service, maintain your account, provide builder access, payment pages, create IDs for your documents and store your consents.
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.
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
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.