Sous Chef Resume

This sous chef resume summarizes the skills and job responsibilities in a concise way. A clear and descriptive objective is also provided in the beginning of the sample. This sample with vital sections forms a complete and appealing resume. You can refer and customize the sample template as per your job requirement.

A sous chef holds the second place in the kitchen’s chain of command. The role demands managing and supervising kitchen staff, food preparation and production. A sous chef plays a significant role in the smooth and effective running of a restaurant. The duties and responsibilities of a sous chef vary widely, depending on the restaurant and its command structure.

The sample template is an example of a complete and unique resume. You can go through the sample and get all relevant ideas towards drafting resume in an effective way.

Sample Sous Chef Resume

Martin HOLLOWAY
1224 Archer Road
Gainesville, Fl 32607
Cell: 452- 555 – 1987

Email:martin@anymail.com

Summary of Objective:

Looking for a challenging and responsible position as a sous chef that will provide me an opportunity to utilize my experience and abilities in a world-class hotel industry.

Summary of Skills:

  • In-depth knowledge oh hospitality services and management
  • Extensive knowledge of culinary arts, kitchen operation and staff supervision
  • Possess good physical strength and has the ability to lift heavy pots, pans and handle sharp objects
  • Ability to communicate effectively and handle multiple tasks
  • Skilled in making quick decisions and directing staff in a professional manner
  • Extensive knowledge of using Microsoft Word Process and  Spreadsheet

Work Experience:

Hotel Royal, Florida

June 2005 till date

Sous Chef

  • Assist in maintaining adequate supply of all food items like meat, groceries, and perishables
  • Assure that purchases are made under the specifications of executive chef
  • Inspect storage areas to insure that the best sanitation is maintained and that all equipment is functioning properly
  • Assure that sufficient quantities of pre-prepared items are available and are stored in a manner which increases their usefulness as well as maintain quality
  • Select recipes that are tasteful and contain ingredients and portion that ensures cost standards

Seline Hotel, Florida

April 2001 to May 2004

Sous Chef

  • Responsible for providing guest with excellent food quality and managing the culinary functions to meet the food quality goals and objectives
  • Handle the tasks of hiring and training employees, planning, assigning, and directing work
  • Perform performance appraisal and addressing complaints and resolve problems
  • Responsible for providing assistance in supervising the daily cleaning of the pantry, prep kitchen, cooking line, dish area, stairs, walk-in and downstairs prep area
  • Handle the tasks of supporting executive chef in training the kitchen staff to produce meals promptly
  • Assist with staff scheduling and monitor staffing levels to keep in line with determined budgets

Educational Summary:

Achieved bachelor’s degree in Culinary Arts

University of Florida in the year 1997

Personal Information:

Name: Martin HOLLOWAY

Date of Birth: 23.05.1974

Employment Status: Full time

Relationship status: Married

Reference:

Will be furnished upon request

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