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sous chef

  • Opening and closing of resturant.
  • Interpret and explain policies, rules, regulations, or laws to employees
  •  Direct staffing, training, and performance evaluations to encourage and premote employees.
  • Taking or inventory.

sous chef /sushi chef

  • Followed restaurants protocols 
  • Ensure fish quality was at its best 
  • Carried out recipes 
  • Wrote checks to food vendors

sous chef

  • Work together with the executive chef to recommend new menu additions and process.
  • Monitor sanitation practices to ensure that employees follow standards and regulations regarding food preparation and portion sizes.
  • Supervise the food preparation and cooking activities.
  • Follow and execute schedules related to daily preparation, cooking and cleaning task, to ensure efficient operation.
  • Teach and growth employee skills and techniques; discribe company procedures, expectations and teamwork commitment.
  • Conduct inventory and ordering.
  • Resolve personnel problems, train new hires and evaluate employee performance.

sous chef

  • Supervise and coordinate activities of all kitchen employees engaged in food preparation.
  • Determine how food should be presented and create new unique food displays.
  • Record production and operational data on specified forms to keep track of waste and time management.
  • Order, receive, and stock supplies according to forecast of business.

sous chef

  • Creativity: Knowledge of ingredients and how to use them in a creative way.
  • Leadership Skills: As a Sous chefs I am in charge and often manage the entire kitchen, from the dishwasher to the cooks. Being a good leader, who can assign tasks, hiring the right people and motivating workers in a high stress environment.
  • Hand-Eye Coordination: All chefs work with knives and must have excellent technique when cutting and preparing food. Hand-eye coordination is needed.
  • Sense of Taste and Smell: Delicious food brings in customers. Sous chefs are the last line of defense to make sure each piece of food is safe, prepared correctly and tasty.
  • Time Management Skills: Kitchens get busy quickly, food can get ruined easily if you cannot manage your time.