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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.

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Have a look at these other food-related resume example guides:

Sous Chef Resume Sample

Ralph A. Lawrence

Executive Sous Chef

(347) 777-1234

Summary of Qualifications

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.

Work Experience

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.

Key Achievements

  • 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

Graduation: 2015

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.

Key Skills

  • French Regional Cuisine
  • Kitchen & Staff Management
  • Food & Kitchen Safety & Hygiene
  • Food Presentation
  • 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

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Christian Eilers, CPRW
Christian is a career expert and Certified Professional Resume Writer. His guides cover every aspect of the career spectrum, from job hunting and acing interviews to settling in on the first days of a new career. With Christian's guidance, job seekers can navigate the job market with confidence and make the most of their career opportunities. Linkedin

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