Sous Chef Resume Examples & Tips for 2025

The Sous Chef serves as second-in-command in a professional kitchen, supporting the Executive Chef in menu planning, inventory management, staff supervision, and maintaining quality control while ensuring all food safety standards are met. This pivotal role requires a minimum of 5 years of professional cooking experience, formal culinary training, exceptional leadership abilities, and strong organizational skills, along with expertise in various cooking techniques and cuisine styles. As the kitchen's operational backbone, the Sous Chef maintains seamless daily operations, mentors junior staff, and consistently delivers high-quality dishes that uphold the establishment's culinary standards and reputation.