A sous chef is a professional who is responsible for planning and directing food preparation in a hotel or restaurant. He remains subordinate to the head chef and performs a various range of functions including planning menus each day, assisting new staff and writing down inventory. The job duties and obligations of a sous chef includes assisting in preparing and designing all food and drink menus, producing plates in an exceptional way in both design and taste wise, ensuring kitchen operates in a perfect way meeting all quality standards, planning and directing food preparation when needed, solving issues that arise and handling problematic situations, managing kitchen staff and assessing staff’s performance, inspecting stock inventory, enforcing sanitation regulation and safety standards, and maintaining a positive and professional approach with staff and customers. A sous chef needs to have experience in a similar field and should possess an excellent record of kitchen and staff management. He should hold a degree in culinary science and should be familiar with the industry’s best practice. The sous chef should have knowledge handling various cooking methods, ingredients, equipment and procedures. Mastery in MS office and restaurant software programs would be an added advantage.
Sous Chef Resume
Name: Haley Smith
Address: 18433, Lakewood Ave, Chicago, IL
Phone: 312 – 876-7116
Email: [email protected]
Current Job: Sous Chef, Star Kitchen Group, Chicago, IL
Objective:
Certified and skilled sous chef with more than 6 years of experience working in a high volume kitchen environment. Self-motivated professional expertise supporting kitchen operations. Quality focused and efficient chef preparing and plating high-quality food in a fast-paced kitchen. Seeks an opportunity to join a reputed catering group as a Sous Chef.
Skills:
- Certified sous chef holding an advanced certificate in baking and pastry arts
- Proficient in using the latest software of food costing, menu planning, and inventory control
- Efficient multi-tasker and possess great communication skill
- Able to lead and motivate a team through good interpersonal leadership
- Can maintain friendly demeanor and professional appearance
- Possess excellent knife handling skills and can train handling knife to junior staff
Work Experience
Sous Chef, Star Kitchen Group, Chicago, IL ( 2016 – present )
Duties and Responsibilities:
- Assisting in menu planning, food preparation, and staffing
- Restructuring meal plan ensuring the food plan is within affordable range without compromising the food quality
- Coordinating with the executive chef in planning new recipes
- Interviewing, training and supervising front and back house employees
Sous Chef, Salt and Battery Restaurant, London (2014 – 2016 )
Duties and Responsibilities:
- Performing monthly inventory tasks, recipe costing and approving menu design
- Recruiting, hiring and training back end staff
- Maintaining excellent vendor relationship
Sous Chef, Del Posto, London (2012 – 2014 )
Duties and Responsibilities:
- Served as a floor manager and training chef
- Managed all inventory, held a weekly staff meeting and smoothly running of the kitchen
- Created system to avoid spoilage and preserving foods
Education:
Advanced Certificate in Baking and Pastry Arts – Institute of Culinary Education, New York
Bachelor Degree in Culinary Arts – Arts Institute, San Francisco, CA
High School: Mary Mount High School, San Francisco, CA
Reference:
Diana Lucas, Sous Chef, Salt and Battery Restaurant, London
Personal Information:
- Civil Status: Married
- Date of Birth: 11/8/1999
- Hobbies: Travelling, listening to music
