Executive Sous Chef

Writing a great executive sous chef resume is important because it is one of the first things a potential employer will see when they are considering you for a position. It is your opportunity to make a good first impression and sell yourself as the best candidate for the job.

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If you're looking for inspiration when it comes to drafting your own executive sous chef resume, look no further than the samples below. These resumes will help you highlight your experience and qualifications in the most effective way possible, giving you the best chance of landing the executive sous chef job you're after.

Resume samples

Nohea Defrang

nohea.defrang@gmail.com | (965) 625-8712 | Charleston, WV

Summary


Experience


Executive Sous Chef at The Greenbrier, WVMay 2022 - Present

  • Led a team of 12 cooks in preparing meals for 500 guests daily.
  • Trained new hires on proper cooking techniques and kitchen safety procedures.
  • Implemented cost-saving measures that reduced food costs by 10%.
  • Created weekly specials that increased revenue by 15%.
  • Developed relationships with local purveyors to source fresh, seasonal ingredients.

Sous Chef at Stonewall Resort, WVJul 2019 - Mar 2022

  • Led a team of 5 cooks in preparing meals for 100 guests daily.
  • Implemented new cooking methods that increased efficiency by 30%.
  • Trained 2 new sous chefs in the kitchen’s policies and procedures.
  • Developed 4 new recipes that were well-received by customers.
  • Oversaw $1,000 worth of food inventory each week.

Chef de Partie at The Resort at Glade Springs, WVSep 2015 - May 2019

  • Led a team of 4 cooks and 2 dishwashers in the absence of the Executive Chef.
  • Successfully completed a 6-month apprenticeship under Michelin starred chef.
  • Trained new line cooks in proper cooking techniques and knife skills.
  • Created weekly specials that increased customer traffic by 10%.
  • Decreased food costs by 5% through effective menu planning and portion control.

Education


Associate's Degree in Culinary Arts at Marshall University, WVSep 2011 - May 2015

I have learned how to cook many different types of food from all around the world.

Skills


  • Culinary arts
  • Food preparation
  • Knife skills
  • Menu development
  • Cost control
  • Kitchen management
  • Staff training

Chani Daberkow

chani.daberkow@gmail.com | (529) 757-9426 | Manchester, NH

Summary


Experience


Executive Sous Chef at The Balsams Grand Resort Hotel, NHJun 2022 - Present

  • Led a team of 15 cooks in producing meals for 500 guests daily.
  • Implemented new cost-saving measures that reduced food costs by 10%.
  • Negotiated with vendors to get better prices on ingredients.
  • Trained 5 new chefs in the kitchen’s procedures and standards.
  • Created 3 new menu items that were well received by customers.
  • Oversaw all aspects of food production, including ordering, inventory, storage, sanitation, and safety.

Sous Chef at Hanover Inn Dartmouth, NHJul 2020 - May 2022

  • Led a team of 10 cooks in preparing meals for 500 guests daily.
  • Trained 5 new employees on proper cooking techniques and recipes.
  • Implemented a new food safety program that reduced the number of health code violations by 50%.
  • Created 3 new menu items that increased sales by 15%.
  • Reduced food waste by 25% through better planning and portion control.
  • Won “Best Sous Chef” at the annual culinary competition.

Chef de Partie at Wentworth by the Sea, NHAug 2015 - May 2020

  • Led a team of 4 cooks while the Executive Chef was on vacation, ensuring that all food orders were prepared correctly and in a timely manner.
  • Created new menu items that increased customer satisfaction by 20%.
  • Trained 2 new culinary students, teaching them basic cooking techniques and knife skills.
  • Reduced kitchen waste by 10% through improved organization and planning.
  • Implemented a new system for tracking inventory which saved the restaurant $200 per month in food costs.
  • Won 1st place in a local recipe contest with my dish "Chicken Cordon Bleu".

Education


Associate's Degree in Culinary Arts at Manchester Community College, Manchester, NHAug 2010 - May 2015

I've learned how to cook and bake various foods, as well as how to properly handle food and kitchen utensils.

Skills


  • Knife skills
  • Culinary creativity
  • Food cost management
  • Menu development
  • Staff training and supervision
  • Kitchen sanitation and safety