Mid-Level Chef Resume Example
A sous chef is the head chef's second pair of eyes, so owners look for someone who already runs service, orders stock and trains the team on the days the head chef is away. This example shows that work with covers, food cost and the people trained, and adds one bigger result: a new menu planned and costed end to end.
Mid career · Last reviewed 5 November 2026 · 2 min read · How we write these
Slate puts the dates in a timeline beside each role.
Why this example works
- Seats, team size and weekend covers in the summary tell an owner the size of kitchen the writer already helps run.
- The coastal menu is a result owned end to end, from tasting to costing, with its share of dinner sales as the proof.
- A food cost range, rather than a single proud number, reads as honest and shows the writer watches it every week.
- Running the pass on the head chef's days off is the clearest sign the writer is ready for the next step up.
How to write your own head chef resume
- Say how often you run the kitchen without the head chef, because that is the experience a head chef role asks for.
- Give food cost as the range you hold it in and name the habit that keeps it there, such as checking deliveries against invoices.
- Pick one menu or dish launch you owned and show what it did for sales or covers.
- Count the commis you trained who went on to chef de partie, with the year the count starts.
- Name the advanced food safety course you hold and any audit you lead, since sous chefs often act as the kitchen's safety supervisor.
- Fold your commis years into one short line so the space goes to the sections you ran and the team you trained.
Skills worth including
Running service
The pass, Ticket timing, Station checks, Rotas, Training commis
Cost and stores
Recipe costing, Par levels, Weekly ordering, Delivery checks, Waste tracking, POS sales reports
Food safety
HACCP records, Audit preparation, Allergen control, Hygiene training
Only list what is true for you. A skill you cannot talk about in an interview does not help.
Common questions
Which duties set a sous chef apart from a chef de partie on paper?
Running the kitchen without the head chef, ordering, food cost and the people you trained. Section skills still matter, but they move to the skills list.
How do I show a menu I created when the head chef took the credit?
Describe your part plainly: the dishes you developed, tested and costed, and what the menu did for sales. A reference check will confirm it, so stay accurate.
Does a sous chef gain anything from naming the billing and stock systems used in the kitchen?
Yes, in one line of the skills section. Owners like a sous chef who can pull a sales report or update stock counts without help.
How long should a sous chef stay before applying for head chef?
There is no fixed rule, but two to three years running the pass and the order regularly is a common point to try. Apply when you can show those duties with numbers.
Read next
- Turning your duties into bullet points that show resultsRead the guide
- Several roles at one company: how to show promotions without repeating yourselfRead the guide
- Certifications, courses and awards: which ones deserve a place on your resumeRead the guide
- Tailoring your resume to a job posting without stretching the truthRead the guide