Sous Chef Resume Template (2025)

Sous Chef Resume Sample (2025)

Sous Chefs are pivotal in the culinary industry, acting as the critical bridge between head chefs and the kitchen brigade. They're responsible for supervising food preparation, ensuring consistency and quality, and often contribute to menu development and staff training, which are essential for maintaining a restaurant's reputation for excellent culinary experiences. In 2025, the demand for Sous Chef roles is projected to grow by 5% in the Middle East region, with average salaries ranging from USD 24,000 to USD 36,000 annually. Now, we will guide you on how to write a great resume for a Sous Chef.

How to Present Your Contact Information

Full name.
Professional email address (avoid unprofessional ones).
Link to your portfolio, LinkedIn, or relevant online profiles (if applicable).
Phone number with a professional voicemail.

How to Write a Great Sous Chef Resume Summary

Experienced Sous Chef with over 7 years in high-volume fine-dining restaurants. Proven track record in developing new recipes, ensuring food quality and safety standards, and leading kitchen teams to exceed efficiency and service quality goals. Seeking to leverage culinary expertise and leadership in a challenging new role to drive new culinary innovations.

What Skills to Add to Your Sous Chef Resume

Technical Skills:

Food Safety Certification
Menu Development
Culinary Techniques
Inventory Management
Cost Control

Soft Skills:

Leadership
Time Management
Attention to Detail
Problem Solving
Communication

What are Sous Chef KPIs and OKRs, and How Do They Fit Your Resume?

KPIs (Key Performance Indicators):

Consistent food quality checks
Reduction in kitchen waste
Overall kitchen efficiency

OKRs (Objectives and Key Results):

Introduce three new seasonal menu items within the first quarter
Achieve 20% reduction in food costs by implementing more effective inventory practices
Increase overall kitchen staff training sessions by 30% over the year

How to Describe Your Sous Chef Experience

List your experience in reverse chronological order. Focus on achievements, responsibilities, and quantifiable outcomes.

Right Example:

Led a team of 10 kitchen staff members in a high-pressure environment, consistently maintaining a 95% customer satisfaction rate through quality assurance and training.
Implemented a new inventory system that reduced food waste by 20% and saved the restaurant approximately $10,000 annually.
Developed 12 seasonal menu items in collaboration with the head chef, resulting in a 15% increase in repeat customer visits.

Wrong Example:

Worked in a kitchen as a sous chef.
Helped reduce food waste.
Occasionally assisted in creating new menu items.