Sous Chef Resume Guide

Introduction

Creating an ATS-friendly resume for a sous chef position in 2025 requires a clear structure and strategic keyword use. With the culinary industry evolving, emphasizing relevant skills and experience ensures your resume passes automated screening systems and captures human attention. A well-optimized resume not only highlights your culinary expertise but also aligns with the keywords recruiters search for in a competitive market.

Who Is This For?

This guide is tailored for aspiring or experienced sous chefs in developed regions like the US, UK, Canada, Australia, Germany, or Singapore. It suits candidates at various stages—whether transitioning from another culinary role, returning after a career break, or seeking promotion within the hospitality sector. If you have mid-level experience or are an ambitious entry-level professional, following this advice helps craft a resume that resonates with hiring managers and ATS alike.

Resume Format for Sous Chef (2025)

The recommended resume format starts with a compelling Summary or Profile that highlights your core skills and culinary philosophy. Follow this with a dedicated Skills section, listing technical and soft skills aligned with the keywords. Then, detail your Professional Experience in reverse chronological order, emphasizing achievements and responsibilities. Include a Projects or Portfolio section if you have notable culinary creations or leadership initiatives. Finish with Education and relevant Certifications (e.g., Food Safety, HACCP).

For most sous chef applications, a one-page resume suffices if you have fewer than 10 years of experience. However, if your experience is extensive or includes notable projects, a two-page resume can be appropriate, especially when highlighting specialized skills or management roles.

Role-Specific Skills & Keywords

• Culinary techniques (e.g., sous vide, plating, butchery)
• Menu development and planning
• Kitchen management and staff supervision
• Food safety and sanitation standards (HACCP, ServSafe)
• Inventory control and cost management
• Knowledge of regional or cuisine-specific ingredients
• Experience with kitchen equipment and technology (e.g., kitchen display systems)
• Leadership and team coordination skills
• Quality control and customer satisfaction focus
• Time management and multitasking in high-pressure environments
• Language skills relevant to regional markets
• Sustainability practices and waste reduction
• Certification in culinary arts or hospitality management

Incorporate these keywords naturally within your experience bullets and skills list to optimize ATS matching.

Experience Bullets That Stand Out

• Led a team of 8 kitchen staff, increasing prep efficiency by ~20% and reducing waste through improved inventory management.
• Developed seasonal menus that boosted customer satisfaction scores by ~15% and increased repeat visits.
• Implemented HACCP protocols, achieving 100% compliance during health inspections over two consecutive years.
• Managed food costs within budget, reducing waste and controlling expenses by ~10% annually.
• Trained junior chefs on advanced techniques like sous vide and molecular gastronomy, improving overall kitchen skill level.
• Coordinated with suppliers to source regional ingredients, decreasing procurement costs by ~12% and supporting local producers.
• Spearheaded a kitchen renovation project, optimizing workflow and reducing prep time by ~25%.

These examples emphasize measurable outcomes and relevant skills, making your contributions clear and compelling.

Related Resume Guides

• Executive Sous Chef Resume Guide
• Prep Chef Resume Guide
• Head Chef Resume Guide
• Chef Assistant Resume Guide
• Pastry Chef Resume Guide

Common Mistakes (and Fixes)

• Vague job descriptions: Use specific metrics and action verbs. Instead of “Responsible for kitchen management,” write “Supervised a team of 8, improving efficiency and reducing waste.”
• Overly dense paragraphs: Break responsibilities into bullet points for easy scanning.
• Generic skills list: Tailor skills to the role, integrating keywords from the job description.
• Decorative or complex formatting: Avoid tables, text boxes, or overly customized fonts, as ATS systems may misread them.
• Omitting certifications or regional knowledge: Include relevant local food safety certificates and regional cuisine expertise to match regional job requirements.

ATS Tips You Shouldn't Skip

• Save your resume as a Word document (.docx) or PDF, named with your name and role (e.g., John_Doe_Sous_Chef_2025).
• Use clear section headings (e.g., Experience, Skills, Certifications) for easy parsing.
• Incorporate synonyms and related keywords, such as “kitchen supervisor,” “culinary specialist,” or “food service manager.”
• Maintain consistent tense—past tense for previous roles, present tense for current responsibilities.
• Avoid overly complex formatting like tables or heavy graphics, which can confuse ATS software.
• Ensure plenty of white space and simple layouts for optimal readability and scanning.

By following this guide, you’ll craft a sous chef resume in 2025 that is both ATS-optimized and appealing to human recruiters, increasing your chances of landing the next culinary opportunity.