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This resume is a sample for the post of Sous Chef. A Sous Chef is similar to an under-chef or an assistant chef (Chef de Parties). He plans and directs how the food is presented on the plate, keeps the kitchen staff in order, trains new chefs, and maintains the quality of the food presented. He plans the work schedule and makes other chefs cook all the time. He monitors the quality of the food, cooked at the right speed, right time, and delivered to the right table. It is s Sous Chef’s responsibility to present the order at the table to the customer’s satisfaction. In five-star hotels, customers wish to have a dish cooked by a particular Chef.  Your resume must prescribe your sufficient experience in the culinary field along with your quality of managing the staff. Down is the sample of such a resume, customize it with your specifications and add some images/references along.


Sous Chef Resume Sample


Name: XYZChef Resume Sample

Canada.

Tel: 000000

Mobile: 00000

Email ID:

OBJECTIVE;

To seek placement with an organization in order to utilize my skills, expertise, and experience in culinary for the growth and prosperity of the organization to the optimum level as well as facilitate my career and professional experience.

Desired Position: “Sous Chef”

Work Experience:

Sous Chef (present)

  • Responsible for ordering all stock in the kitchen.
  • In charge of monthly inventory.
  • Monitoring all the items in the chiller, dry store, and frozen products.
  • Report to executive chef all the functions of operation.
  • Do the briefing on a daily basis in order to implementation of the restaurant.
  • In charge in the absence of the executive chef.
  • Do training to the co-staff regarding basic food safety.

Sous Chef (July 2011 to December 2013)

  • Overall in charge of the kitchen function.
  • Make all instruction preparation for the team in the kitchen to make sure that all necessary arrangements for the events or seminar within the day must prepare ahead
  • Implementing sanitation in all areas in the kitchen but as well in the whole Café Arabia
  • Do the training to staff regarding the basic food safety procedure.
  • To make sure the operation and the standard procedure will be done in proper ways.

Asst.Line Cook (2008-2009)

  • In Charge of the buffet section.
  • Did actual cooking in front of the guest.
  • Maintain the orderliness of the assigned area.
  • Prepare the time temperature log management

Major Accomplishment:  Able to cope with time constraints, and serve international cuisine that satisfies the guest aboard.

Chef de Partie(2001-2008)

  • Does the supervision of the kitchen/food requirements.
  • Manage the cleanliness and orderliness of the whole area.
  • Suggest Recommendations on how to increase the restaurant’s revenue.
  • Prepares the purchase requisition of the food ingredients.
  • Make sure the quality and the standard of the dish will be implemented

Major Accomplishment:  Able to manage the assigned responsibility with due diligence.

McDonald Corporation

Production Manager (1998-2000)

  • Responsible for the cleanliness and operational competency of the store.
  • Responsible for the orderliness of the food preparation.
  • Responsible for the timekeeping of the co-staff.
  • Able to deal with multi-cultural/language environments with respect and cordiality.
  • Responsible for maintaining the stock, wasting items, and time management.
  • Head of the station and control the quantity of cook stock in the warming machine.

Major Accomplishment:  Able to develop a more profound meaning of CUSTOMER SERVICE that is CONSISTENT delivery of superior service to the customer.

Assistant Sushi Chef (1997-1998)

  • Responsible for cooking the food being ordered to the customer’s table
  • Responsible for the task of cleaning the kitchen area.
  • Responsible for dispatching the food.
  • Coordinate with the Head Cook.

Major Accomplishment:  Able to develop the inner desire to be in the food and beverages profession/service and as well came to the realization that food service is an ART that should and must be done masterfully for the SATISFACTION of the customers.

Kitchen Manager (1996-1997)

  • Responsible for cutting vegetables.
  • Responsible for cleanliness.
  • Responsible for the daily routine of segregating expired and unexpired products.
  • Do the mice in place

Major Accomplishment:  Able to develop the ability to follow and adhere to the company’s rules and regulations;

SEMINAR/TRAINING

  • Norwegian Cruise Public Health training program 2009 at Norwegian Cruise (U.S.A)
  • Marine Evacuation System – 2009 at Norwegian Cruise (U.S.A)
  • Basic First Aid Refresher – 2009 at Norwegian Cruise (U.S.A)
  • Crowd Management – 2008 at Norwegian Cruise (U.S.A)
  • Crew safety and Security Awareness training – 2008 at Norwegian Cruise (U.S.A)
  • Drug Lecture Conducted onboard – 2008 at Norwegian Cruise (U.S.A)
  • Basic Safety Training on Fire Prevention and Fire Fighting – 2009 at the Maritime training center of the Philippines.

EDUCATION:

TERTIARY: International Computer Driving Licence (Aug. 5 to Nov. 15, 2014)

Filipino Association Computer Excellence (Abu Dhabi)

Bachelor of Science in Marine Engineering (the Year 1993-1996)

Philippine Maritime Institute   Manila, Philippines

REFERENCES:

VuanghSant (Norwegian Cruise Line – Jade)

Executive Chef

JavyBarraca (St. Regis Hotel – Abu Dhabi)

Aida Mansour (Café Arabia – Abu Dhabi)

PERSONAL INFORMATION

Date of Birth   :           00000

Birth of place  :           ABC

Citizenship      :           ABC

Civil Status     :           Married

I hereby certify that all the above information is true and correct with the best of knowledge and belief.

Sous Chef Resume Sample