Sous Chef Resume Sample

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Sous chef with twelve years in French and modern-European kitchens around Lyon, the last five as second-in-command of a 75-cover restaurant. Runs the line in service, manages prep and mise en place, and steps up as head chef on days off without a drop in standards. Holds food cost and consistency through tight portion control, ordering and a well-drilled brigade of eight. Trains chefs de partie and commis through clear station standards, and keeps the kitchen to strict HACCP discipline. Calm and authoritative at the pass, and the person the head chef trusts to hold the kitchen together. Looking for a senior sous or head-chef role with a restaurant serious about its food.

Work Experience

Brasserie du Rhône - Lyon, France

Sous Chef April 2019 to Present 7 years & 4 months

Run the line in service as second-in-command of a 75-cover kitchen with a brigade of eight.
Step up as head chef on days off and holidays, holding the same standards and consistency.
Manage prep, mise en place and ordering, controlling food cost through tight portioning and stock rotation.
Hold every plate to spec at the pass, keeping consistency through the busiest dinner services.
Train the chefs de partie and commis on station standards and classical French technique.
Enforce HACCP hygiene and temperature discipline across the whole kitchen on every shift.