Sous Chef Resume Example & Template

Copy this sample and replace every part in [brackets] with your own details. Add numbers only if they are true and you can explain them in an interview.

[Your Name]

[City, State] | [Phone] | [Email]

PROFESSIONAL SUMMARY

Sous chef with [number] years of experience in [type of restaurant or kitchen]. Leads a team of [number] cooks, runs the line during busy service and keeps food safety and quality high. Experienced in ordering, inventory and training new kitchen staff.

SKILLS

EXPERIENCE

Sous Chef, [Restaurant Name], [City, State] | [Month Year] – Present

Line Cook, [Restaurant Name], [City, State] | [Month Year] – [Month Year]

Prep Cook, [Restaurant Name], [City, State] | [Month Year] – [Month Year]

EDUCATION AND CERTIFICATIONS

[Culinary certificate or degree, if any], [School Name], [Year]

[ServSafe Food Protection Manager certification or food handler card], [Year]

• Kitchen leadership and running the line
• Food safety and sanitation
• Menu planning and recipe development
• Ordering, receiving and inventory
• Food cost and waste control
• Training and scheduling kitchen staff
• Lead a kitchen team of [number] during [breakfast, lunch or dinner] service and act as chef in charge when the executive chef is away.
• Order food and supplies, check deliveries and rotate stock to reduce waste.
• Train new cooks on recipes, plating standards and food safety rules.
• Prepared dishes on the [grill, sauté or fry] station during busy service.
• Kept the station clean, stocked and ready for each service.
• Prepared ingredients and sauces following recipes and portion guides.
• Labeled and dated food and followed food storage rules.

• Moving up from line cook: Experienced line cook ready for a sous chef role, with strong station skills, food safety training and experience training new staff.
• Experienced: Sous chef with [number] years of experience in high-volume kitchens, skilled in ordering, cost control and leading the line.
• Fine dining: Sous chef with a background in [type of cuisine], focused on consistent quality, plating and menu development.

• Leading and coaching kitchen staff
• Running the line during service
• Food safety, sanitation and allergen awareness
• Menu planning and recipe costing
• Ordering, receiving and inventory control
• Food cost and waste reduction
• Staff scheduling
• Knife skills and cooking techniques
• Working with front-of-house managers
• Staying calm under pressure

• Use the job title from the ad, such as "sous chef" or "kitchen manager", in your summary if it matches your experience.
• Write your food safety certification by its full name, for example "ServSafe Food Protection Manager", because many job ads ask for it.
• Keep the layout simple, with standard headings and no photos, tables or graphics.

• Is culinary school required? Requirements vary. Many employers value professional kitchen experience and leadership as much as a culinary degree.
• Do I need a food safety certificate? Many U.S. kitchens ask for a food handler card or a food protection manager certification, and the rules differ by state and city. Check the job ad and your local health department.
• What should I check before applying? Read the schedule, type of kitchen, duties, location and pay in the job ad.