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
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
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