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Hospitality & Food Service

Sous Chef Resume Example

A sous chef resume must prove second-in-command kitchen leadership — line supervision, cost control, and menu execution — with the specific culinary keywords hiring chefs and ATS filter for.

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Sous Chef Resume Sample

A complete, recruiter-approved example you can use as a starting point. Open it in the builder to edit every line.

KENJI TANAKA

Sous Chef

Las Vegas, NV · k.tanaka@email.com · (555) 445-7762

Summary

Sous chef with 8 years of experience supervising high-volume hotel kitchens, specializing in cost control and banquet-scale production. Manages teams of up to 20 cooks while maintaining food cost under 29%.

Experience

Sous Chef · Wynn Las Vegas

2019 - Present

  • Supervise a team of 20 cooks across 3 kitchens producing 1,200+ covers nightly
  • Reduced food cost from 33% to 28.5% through recipe standardization and vendor renegotiation
  • Execute banquet menus for events up to 2,000 guests with a 98% on-time service rate

Chef de Partie · Bellagio

2016 - 2019

  • Ran the sauté station for a 400-seat restaurant, maintaining consistent plate quality during peak service
  • Trained and cross-certified 10 line cooks across garde manger and grill stations

Education

A.O.S. Culinary Arts — Le Cordon Bleu · 2016

Skills

Kitchen Supervision, Menu Execution, Food Cost Control, HACCP, ServSafe Manager, Inventory Management, Staff Training, Banquet Operations, Recipe Standardization, Vendor Ordering

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Must-Have Keywords for Sous Chef Resumes

These are the keywords ATS systems and recruiters search for. Include them naturally in your Skills, Summary, and Experience sections.

Kitchen SupervisionMenu ExecutionFood Cost ControlInventory ManagementHACCPServSafeStaff TrainingBanquet OperationsRecipe StandardizationVendor OrderingQuality Control

The Right Resume Structure for Sous Chef Roles

ATS systems parse your resume top to bottom. The order of your sections matters — here is the order that works best for Sous Chef applications:

  1. 1Contact Information
  2. 2Professional Summary
  3. 3Core Competencies
  4. 4Work Experience
  5. 5Education
  6. 6Certifications

ATS Optimization Tips for Sous Chef Resumes

  • State the kitchen's scale (covers/night, banquet volume) and your team size to establish leadership scope.
  • Quantify cost-control wins: food cost percentage improvement, waste reduction, inventory accuracy.
  • Show menu-execution consistency, e.g., plate-quality audit pass rates or comp/void reduction.
  • Highlight staff development: cooks trained, promoted, or cross-trained across stations.
  • Mention banquet or private-event experience if relevant — it signals ability to scale production.
  • Include HACCP/ServSafe credentials and inspection results to prove food-safety rigor.
  • Use leadership-forward verbs: supervised, standardized, executed, controlled, elevated.

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