Sous Chef CV


A sous chef is second in command in a hotel or restaurant kitchen. The chef works directly under the executive or head chef. A sous chef is charge with the responsibility of assigning tasks to the chefs de partie and junior staff members. The sous chef has excellent culinary skills and is involved in the preparation and cooking of both local and foreign cuisine. Below is a resume sample for sous chef position.

Sample Sous Chef  Resume template

James Brown

120 Mountain Avenue

Fry City, New York 10012

BrownJ@fmail.com

Mobile: 212 – 555 – 1121

Career Objective

Looking to work in a fast paced kitchen environment in a four or five star hotel/restaurant

Professional Experience

2000 – Present: Chef de Cuisine – The Plaza Hotel and Restaurant

Responsibilities:

  • Reorganizing all kitchen aspects
  • Selecting and hiring wait and bar staff
  • Overseeing the preparation of all foods
  • Assisting the executive chef in organizing and preparing catering engagements

1998 – 2000: Chef Manager at the Continental Hospice in Delaware

Responsibilities:

  • Supervising the cooks and other junior kitchen staff
  • Managing food preparation and storage
  • Purchasing and making requisitions for food
  • Ensuring the kitchen as well as  the food storage areas are sanitary at all times

1995 – 1998: Chef de partie at the Dominion Hotel in Delaware

Responsibilities:

  • Preparation of salads and food to be grilled
  • Ensuring the kitchen is keep clean at all times
  • Assisting senior chefs as required

Educational Background

1991 – 1995: Degree in Culinary Arts Management – Culinary Institute of America, New York

Achievements

2006: Received Chef of the year award from the New York Culinary Institute

2002: Attained the level of Licensed Master chef from the American Culinary Federation

Hobbies and Interests

  • Travelling
  • Swimming

Referees

Can be provided upon request

Category: Hospitality CV

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