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sous chef: Resume Samples & Writing Guide

Cal Nelson 912 Laurel St., St. Regis Park, KY 40220
cal_nelson@protonmail.com
638-082-0709

Employment history

Lead Sous Chef, Accor Hotels Dallas, Texas
August 2017 – Present
  • Manage and train kitchen staff
  • Order and maintain inventory of food and supplies
  • Maintain food safety and sanitation standards
Associate Sous Chef, Choice Hotels International Rockville, Maryland
February 2017 – July 2017
  • Maintain food safety and sanitation standards
  • Order and maintain inventory of food and supplies
  • Manage and train kitchen staff
Jr. Sous Chef, InterContinental Hotels Group Atlanta, Georgia
February 2016 – January 2017
  • Monitor the quality of raw and cooked food products to ensure that standards are met
  • Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist
  • Develop recipes and determine how to present the food

Education

Johnson & Wales University, Providence, Rhode Island
Food and Beverage Management, December, 2015

Skills

Teamwork
Listening
Networking
Database Management
Menu Planning
Food Safety
Food Quality Control
Food Plating

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Oscar Ingram 812 Meadowview Drive, Paradis, LA 70080
ingramoscar41@protonmail.com
807-201-1237

Professional Summary

 Highly experienced Sous Chef with a passion for creating innovative and delicious dishes. Proven track record of leading successful kitchen teams and delivering exceptional dining experiences. 

Employment history

Chief Sous Chef, Hyatt Hotels Corporation Chicago, Illinois
April 2010 – Present
  • Resolve personnel problems and ensure staff is working together as a team
  • Monitor the quality of raw and cooked food products to ensure that standards are met
  • Participate in menu planning and cost control
Sous Chef, Accor Hotels Dallas, Texas
September 2009 – March 2010
  • Resolve personnel problems and ensure staff is working together as a team
  • Manage and train kitchen staff
  • Monitor the quality of raw and cooked food products to ensure that standards are met
Entry Level Sous Chef, Marriott International Bethesda, Maryland
September 2008 – August 2009
  • Manage and train kitchen staff
  • Control and minimize waste and maintain records of goods used
  • Participate in menu planning and cost control

Education

Texas Tech University, Lubbock, Texas
Bachelor of Science in Tourism and Travel Management, August, 2008

Skills

Negotiation
Reporting
Supervisory
Visualization
Menu Development
Inventory Control
Menu Engineering
Food Preparation
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Neil Edwards 995 Woodview Drive, Anoka, MN 55303
neil_edwards@protonmail.com
740-429-8466

Employment history

Lead Sous Chef, Accor Hotels Dallas, Texas
March 2016 – Present
  • Estimate amounts and costs of required supplies
  • Schedule staff work hours and assign duties
  • Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist
Sous Chef, Kimpton Hotels & Restaurants San Francisco, California
August 2015 – February 2016
  • Schedule staff work hours and assign duties
  • Monitor food preparation and portion sizes
  • Ensure quality and consistency of food production
Jr. Sous Chef, Choice Hotels International Rockville, Maryland
September 2014 – August 2015
  • Ensure quality and consistency of food production
  • Monitor the quality of raw and cooked food products to ensure that standards are met
  • Supervise and coordinate activities of cooks and other kitchen personnel

Education

University of Houston, Houston, Texas
Master of Science in Hospitality Business Management, July, 2014
University of Houston, Houston, Texas
Bachelor of Science in Hospitality Business Management, July, 2010

Skills

Reporting
Innovation
Adaptability
Interpersonal
Food Presentation
Food Cost Management
Food Cost Analysis
Cost Control
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Roger Owens 585 Meadowview Drive, Summitville, OH 44427
owens.roger@aol.com
869-503-1813

Employment history

Chief Sous Chef, Wyndham Hotels & Resorts Parsippany, New Jersey
September 2014 – Present
  • Estimate amounts and costs of required supplies
  • Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist
  • Schedule staff work hours and assign duties
Sous Chef, Kimpton Hotels & Restaurants San Francisco, California
March 2014 – September 2014
  • Maintain food safety and sanitation standards
  • Estimate amounts and costs of required supplies
  • Ensure quality and consistency of food production
Entry Level Sous Chef, Best Western Hotels & Resorts Phoenix, Arizona
September 2013 – February 2014
  • Control and minimize waste and maintain records of goods used
  • Supervise and coordinate activities of cooks and other kitchen personnel
  • Ensure quality and consistency of food production

Education

Texas Tech University, Lubbock, Texas
Bachelor of Science in Tourism and Travel Management, July, 2013

Skills

Visualization
Supervisory
Relationship Management.
Negotiation
Knife Skills
Cost Control
Food Storage
HACCP Knowledge
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Simon White 442 Hickory St., Falls Mills, VA 24613
white_simon@gmail.com
727-462-2456

Employment history

Lead Sous Chef, Marriott International Bethesda, Maryland
December 2022 – Present
  • Create menu items, plan menus, and analyze recipes
  • Schedule staff work hours and assign duties
  • Manage and train kitchen staff
Associate Sous Chef, InterContinental Hotels Group Atlanta, Georgia
June 2021 – November 2022
  • Ensure quality and consistency of food production
  • Estimate amounts and costs of required supplies
  • Supervise and coordinate activities of cooks and other kitchen personnel
Entry Level Sous Chef, Wyndham Hotels & Resorts Parsippany, New Jersey
December 2020 – May 2021
  • Maintain food safety and sanitation standards
  • Schedule staff work hours and assign duties
  • Ensure quality and consistency of food production

Education

Johnson & Wales University, Providence, Rhode Island
Bachelor of Science in Hospitality and Tourism Management, October, 2020

Skills

Problem Solving
Adaptability
Data Analysis
Presentation
Culinary Techniques
Food Ordering.
Portion Control
Knife Skills
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sous chef Job Descriptions; Explained

If you're applying for an sous chef position, it's important to tailor your resume to the specific job requirements in order to differentiate yourself from other candidates. Including accurate and relevant information that directly aligns with the job description can greatly increase your chances of securing an interview with potential employers.

When crafting your resume, be sure to use action verbs and a clear, concise format to highlight your relevant skills and experience. Remember, the job description is your first opportunity to make an impression on recruiters, so pay close attention to the details and make sure you're presenting yourself in the best possible light.

1

junior sous chef, cdp, apprentice

  • Check the Quality of products and ensure the standards of the head chef are met
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
  • Check the quantity and quality of received products.
  • Order or requisition food or other supplies needed to ensure efficient operation.
  • Supervise a team of 6 people including Chefs, Apprentices and kitchen hands.
  • Demonstrate new cooking techniques or equipment to staff.
  • Check temperatures of freezers, refrigerators, or heating equipment to ensure proper functioning.
2

sous chef

  • Michelin Bib Gourmand Mexican Restaurant by Brian Enyart and James Beard Nominee Jennifer Jones-Enyart
  • Substitute for or assist other cooks during emergencies or rush periods.
  • Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
  • Check the quality of raw or cooked food products to ensure that standards are met.
3

sous chef

  • Worked closely with the chefs to create and execute a seasonal menu, including whole animal butchery
  • Developed a fermentation program including kimchis, pickles, hot sauces and miso.
  • Order, receive, and stock all daily shipments of food and beverage.
  • Coordinate with kitchen manager on daily specials, soups, and day-to-day operations.
4

sous chef

  • Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision
  •  Come up with new dishes which appeal to the clients, whenever required
  •  Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”
  •  Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements
  • Plan the food design in order to create a perfect match between the dish’s aspect and its taste
  • Discover talented chefs and train them in order to reach the high standards of the location
  • Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources
5

sous chef

  • Planned daily menus, shopped for and prepared, breakfast, lunch and dinner, including snacks for clients as well as staff.
  • Monitored clients progress and adapted meal planning as needed.
  • Provide clients with information and resources regarding nutrition, weight control, and lifestyle issues. 
  •  Professionally implementing corporate standards and ensuring quality product was served to each and every guest. 
1 2 3 … 12

junior sous chef, cdp, apprentice Job Skills

For an junior sous chef, cdp, apprentice position, your job skills are a key factor in demonstrating your value to the company and showing recruiters that you're the ight fit for the role. It's important to be specific when highlighting your skills and ensure that they are directly aligned with the job requirements, as this can greatly improve your chances of being hired. By showcasing your relevant skills and experience, you can make a compelling case for why you're the best candidate for the job.

How to include technical skills in your resume:

Technical skills are a set of specialized abilities and knowledge required to perform a particular job effectively. Some examples of technical skills are data analysis, project management, software proficiency, and programming languages, to name a few.

Add the technical skills that will get hired in your career field with our simple-to-use resume builder. Select your desired resume template, once you reach the skills section of the builder, manually write in the skill or simply click on "Add more skills". This will automatically generate the best skills for your career field, choose your skill level, and hit "Save & Next."

  • Knife Skills
  • Menu Planning
  • Sanitation Practices
  • Food Preparation
  • Food Safety
  • Food Costing
  • Menu Development
  • Food Storage
  • Cost Control
  • Kitchen Management
  • HACCP Knowledge
  • Food Cost Analysis
  • Food Quality Control
  • Inventory Control
  • Menu Engineering
  • Portion Control
  • Food Cost Management
  • Food Presentation
  • Food Plating
  • Culinary Techniques
  • Food Ordering.

How to include soft skills in your resume:

Soft skills are non-technical skills that relate to how you work and that can be used in any job. Including soft skills such as time management, creative thinking, teamwork, and conflict resolution demonstrate your problem-solving abilities and show that you navigate challenges and changes in the workplace efficiently.

Add competitive soft skills to make your resume stand-out to recruiters! Simply select your preferred resume template in the skills section, enter the skills manually or use the "Add more skills" option. Our resume builder will generate the most relevant soft skills for your career path. Choose your proficiency level for each skill, and then click "Save & Next" to proceed to the next section.

  • Communication
  • Interpersonal
  • Leadership
  • Time Management
  • Problem Solving
  • Decision Making
  • Critical Thinking
  • Creativity
  • Adaptability
  • Teamwork
  • Organization
  • Planning
  • Public Speaking
  • Negotiation
  • Conflict Resolution
  • Research
  • Analytical
  • Attention to Detail
  • Self-Motivation
  • Stress Management
  • Collaboration
  • Coaching
  • Mentoring
  • Listening
  • Networking
  • Strategic Thinking
  • Negotiation
  • Emotional Intelligence
  • Adaptability
  • Flexibility
  • Reliability
  • Professionalism
  • Computer Literacy
  • Technical
  • Data Analysis
  • Project Management
  • Customer Service
  • Presentation
  • Written Communication
  • Social Media
  • Troubleshooting
  • Quality Assurance
  • Collaboration
  • Supervisory
  • Risk Management
  • Database Management
  • Training
  • Innovation
  • Documentation
  • Accounting
  • Financial Management
  • Visualization
  • Reporting
  • Business Acumen
  • Process Improvement
  • Documentation
  • Relationship Management.

How to Improve Your junior sous chef, cdp, apprentice Resume

Navigating resume pitfalls can mean the difference between landing an interview or not. Missing job descriptions or unexplained work history gaps can cause recruiters to hesitate. Let's not even talk about the impact of bad grammar, and forgetting your contact info could leave your potential employer hanging. Aim to be comprehensive, concise, and accurate.

Sam Nelson 534 Woodland Court, Fairbanks, AK 99701
nelsonsam14@zoho.com
656-354-9279

Employment history

Chief Sous Chef, Best Western Hotels & Resorts Phoenix, Arizona
February 2013 – May 2022
  • Ensure quality and consistency of food production
  • Manage and train kitchen staff
  • Develop recipes and determine how to present the food
Associate Sous Chef, Hyatt Hotels Corporation Chicago, Illinois
August 2011 – January 2013
  • Resolve personnel problems and ensure staff is working together as a team
  • Ensure quality and consistency of food production
  • Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist
Junior Sous Chef, Kimpton Hotels & Restaurants San Francisco, California
March 2010 – July 2011

    Education

    Cornell University, Ithaca, New York
    Bachelor of Science in Event Planning, January, 2010

    Skills

    Innovation
    Documentation
    Reliability
    Presentation
    Sanitation Practices
    Food Safety
    Food Cost Analysis
    Menu Planning

    Unexplained Year Gaps and Missing Job Experiences are a No-no

    Gaps in your resume can prevent recruiters from hiring you if you don't explain them.

    Key Insights
    • It's okay to have gaps in your work experience but always offer a valid explanation instead of just hiding it.
    • Use the gap to talk about positive attributes or additional skills you've learned.
    • Be honest and straightforward about the gap and explain it using a professional summary.

    How to Optimize Your junior sous chef, cdp, apprentice Resume

    Keep an eye out for these resume traps. Neglecting to detail your job roles or explain gaps in your career can lead to unnecessary doubts. Grammar blunders can reflect negatively on you, and without contact information, how can employers reach you? Be meticulous and complete.

    Simon Turner 881 Hillcrest Drive, Allen, KS 66833

    Professional Summary

     A detail-oriented and passionate Sous Chef with extensive experience in the hospitality field. Possesses a talent for creating innovative dishes that exceed customer expectations. 

    Employment history

    Lead Sous Chef, Kimpton Hotels & Restaurants San Francisco, California
    March 2013 – Present
    • Order and maintain inventory of food and supplie
    • Develop recipes and determine how to present the food
    • Supervise and coordinate activities of cooks and other kitchen personnels.
    Associate Sous Chef, Best Western Hotels & Resorts Phoenix, Arizona
    September 2011 – February 2013
    • Supervise and coordinate activities of cooks and other kitchen personnel
    • Resolve personell problems and ensure staff is working together as a team
    • Order and maintan inventory of food and supplies.
    Entry Level Sous Chef, Red Lion Hotels Corporation Spokane, Washington
    April 2010 – August 2011
    • Estimate amonts and costs of requird supplies
    • Prepare and cook food accoring to recipes, quality standards, presentaion standards, and food preparatin checklist
    • Ensure quality and consitency of food producton

    Education

    Cornell University, Ithaca, New York
    Bachelor of Science in Hospitality Management, February, 2010

    Skills

    Relationship Management.
    Adaptability
    Negotiation
    Business Acumen
    Food Storage
    Food Preparation
    Food Ordering.
    Food Presentation

    Avoid Spelling Mistakes and Include your Contact Information

    Missing contact information prevents recruiters from understanding you're the best fit for the position.

    Key Insights
    • Make sure you're not missing contact information on your resume. That should include your full name, telephone number and email address.
    • Make sure to use a professional email address as part of your contact information.
    • Highlight your contact information and double check that everything is accurate to help recruiters get in touch with you.

    junior sous chef, cdp, apprentice Cover Letter Example

    A cover letter can be a valuable addition to your job application when applying for an junior sous chef, cdp, apprentice position. Cover letters provide a concise summary of your qualifications, skills, and experience, also it also gives you an opportunity to explain why you're the best fit for the job. Crafting a cover letter that showcases your relevant experience and enthusiasm for the Accounts Payable role can significantly improve your chances of securing an interview.



    Cal
    Nelson     cal_nelson@protonmail.com
    638-082-0709
    912 Laurel St., St. Regis Park, KY
    40220

    Lead Sous Chef
    Hyatt Hotels Corporation
    Chicago, Illinois

    Hyatt Hotels Corporation Recruitment Team


    I am a highly motivated and experienced Sous Chef with 7 years of experience in Hospitality. I am excited to apply for the Lead Sous Chef position at Hyatt Hotels Corporation, where I am confident that I can contribute to your organization's success.


    Throughout my life, I have pursued my passion for Event Planning and have gained experience in this field as a result. This experience has given me valuable skills such as Teamwork and Listening, which I am excited to bring to this position. I am eager to work with a team that shares my enthusiasm as a Sous Chef and help your organization achieve its well determined goals.


    I appreciate the opportunity to apply for the Lead Sous Chef position. I am confident that I can make a valuable contribution to your organization and that together there is no challenge that we cannot overcome. I will be waiting, hopeful for what the future will bring.


    Cordially,
    Cal Nelson
    638-082-0709
    cal_nelson@protonmail.com

    Cal Nelson






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