If you have very little or zero work experience, your entry level Sous Chef resume should use the functional format which would set up its sections as follows: Entry Level Sous Chef ResumeĬooking is more about what you can bring to the kitchen than what you learned from books. Pay attention to the order of information so you could effectively present your qualifications. The reverse chronological format will allow you to highlight your best attributes and it won’t be difficult for the recruiter to take note of them. In our Sous Chef resume example, we capitalized on the belief that “food is a passion.” Right off the bat, Haley injects some humour by stating that not only is she a certified Sous Chef but also a certified food lover. The hiring manager will go on reading your resume if your objective statement is interesting, impressive or appetizing. How do you grab hold of the reader’s attention? Keep in mind that a few seconds is all you’ve got to direct the next course of action.
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If it fails to give a lasting impression, he may decide to abandon the rest of the menu. Your objective statement should wet the palate of the person reading your resume. The same thing goes for your resume objective. When the first course is good, one will stay and eagerly wait for the next course to be served. The Sous Chef objective statement serves as the appetizer. In addition to that, listening attentively to what your head chef and co-workers say will create a healthy working atmosphere. One must have the natural ability to give crystal clear instructions so the staff will not get lost in the process. Sous chefs must make sure that they can be easily understood by all to avoid missteps in kitchen operations. Provide an example of you as a team-work oriented person.Poor communication is a recipe for disaster.
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Excellent record of kitchen and staff management.Understanding of various cooking methods, ingredients, equipment and procedures.Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served.Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen.Maintain order and discipline in the kitchen during working hours.Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources.Discover talented chefs and train them in order to reach the high standards of the location.Plan the food design in order to create a perfect match between the dish’s aspect and its taste.Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements.
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Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”.Come up with new dishes which appeal to the clients, whenever required.
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Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision.The Sous Chef may also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. As second-in-command, he/she has a large amount of responsibility in the kitchen.Įssentially, the Sous Chef is responsible for planning and directing food preparation in kitchens. Therefore, the Sous Chef has a vital role in any commercial kitchen.
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Feel free to revise this job description to meet your specific job duties and job requirements.Ī Sous Chef is the culinary chef located just below the executive or head chef in a kitchen’s chain of command. This Sous Chef sample job description can assist in your creating a job application that will attract job candidates who are qualified for the job.