How to Write a Sous Chef CV
Landing your next sous chef role isn’t just about cooking skill – it’s about showing leadership, creativity and organisation. Learning how to write a sous chef CV is your first chance to prove you can deliver, lead a team and add value to a kitchen.
This guide will help you write a sous chef CV that gets noticed – clear, structured and full of real examples that show you’re ready for the next step in your career.
What does a Sous Chef do?
The sous chef is second in command in most kitchens. They bridge the gap between the head chef and the rest of the brigade, ensuring service runs smoothly, standards stay high and the kitchen remains calm even in the busiest moments.
A sous chef often manages sections, leads junior staff, checks plates before they leave the pass, and helps with menu development, ordering and training. It’s a demanding role that mixes creativity with discipline – and your CV should reflect both.
Why your Sous Chef CV matters
When employers scan your CV, they’re not just looking for a list of places you’ve worked. They’re assessing whether you can take control when the head chef steps out, motivate a team and maintain standards through every service.
A strong sous chef CV shows that you’re not just another cook – you’re a leader who understands consistency, cost control and collaboration. Your CV is the key for that first impression.
How to write a Sous Chef CV – key sections to include
Your CV should be easy to read, well-structured and no more than two pages. Here’s how to format it.
Contact details
Start at the top with your full name, phone number, email and location. If you have an online portfolio or professional social media account, you can include that too – just make sure everything looks professional.
Personal statement for a Sous Chef CV
This short introduction (three to five lines) should capture who you are, your experience and what you bring to a kitchen. Keep it focused and confident.
Example:
“Experienced sous chef with seven years’ experience in fine dining and hotel kitchens. Skilled in menu planning, team leadership and maintaining high standards under pressure. Passionate about seasonal produce and mentoring young chefs.”
Work experience
List your roles in reverse order – most recent first. Include the job title, employer, dates and key achievements. Each point should show how you added value, not just what you did.
Example achievements:
- Managed a brigade of 10 chefs during daily lunch and dinner service.
- Helped design a new tasting menu that increased average spend per cover by 12%.
- Reduced prep time by 20% through improved section organisation.
- Trained two commis chefs to chef de partie level within six months.
For earlier roles, list core duties and key learning outcomes in brief.
Education and training
List your qualifications in reverse chronological order. Include culinary school certificates, diplomas, apprenticeships and food hygiene training.
Most sous chefs in the UK hold a minimum Level 2 Food Hygiene Certificate, with Level 3 recommended for supervisory roles. If you’ve completed other relevant Culinary Certifications or similar professional qualifications, include them here.
Key skills to highlight on your Sous Chef CV
Skills should be clear, concise and relevant to leadership in a busy kitchen. Use bullet points to make them easy to scan. Examples of skills to include:
- Kitchen leadership and delegation.
- Menu development and cost control.
- Stock management and supplier communication.
- Food safety and allergen awareness.
- Time management and organisation.
- Mentoring and team motivation.
Achievements and awards
Employers love numbers. Where possible, show measurable impact. Examples:
- Cut food waste by 25% through better portion control.
- Introduced new prep system that improved service efficiency by 15%.
- Awarded “Employee of the Month” for outstanding consistency.
- Achievements prove that you don’t just work hard – you deliver results.
References
Either include contact details for referees or write “Available on request”. Always confirm their permission first.
Tips to make your Sous Chef CV stand out
The strongest sous chef CVs share a few key traits.
- Tailor it for every role – fine dining, gastro pubs and hotels value different skills.
- Keep formatting simple – clean fonts, clear headings, no graphics.
- Quantify results – numbers stand out faster than adjectives.
- Lead with leadership – show you can run a section or a service.
- Update regularly – add new courses, awards and achievements.
- Proofread twice – errors on a chef’s CV signal a lack of attention to detail.
How to write a Sous Chef CV – common mistakes to avoid
Many good chefs miss opportunities because their CV doesn’t do them justice. Avoid these common issues:
- Using a generic CV that isn’t tailored to the venue.
- Focusing on duties instead of achievements.
- Forgetting key certifications like food hygiene and allergens.
- Overly designed templates that fail to pass Applicant Tracking Systems (ATS).
- Listing too many old roles that don’t add value.
Example of a strong Sous Chef CV summary
Here’s a short sample summary to guide your tone and structure:
“Dedicated sous chef with eight years of experience in high-volume restaurants. Skilled in menu design, cost control and team management. Proven ability to maintain calm during service and uphold quality standards across every dish.”
Simple, relevant and professional – that’s all an employer needs to see.
Final thoughts
Your sous chef CV is more than a list of kitchens you’ve worked in – it’s proof that you can lead, motivate and perform at a consistently high standard. Keep your CV layout easy to read, highlight measurable achievements and always tailor it to the style of kitchen you’re applying for.
Precision on paper reflects precision on the pass. If your CV shows that same attention to detail, you’ll already be one step ahead of other applicants.
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FAQs
How long should a Sous Chef CV be?
Keep it to two pages maximum. Employers scan quickly, so concise and relevant wins every time.
What skills do employers look for in a Sous Chef?
Leadership, teamwork, time management, menu development, cost control and food hygiene certification. These show you can lead as well as cook.
Do I need formal qualifications to become a Sous Chef?
Not always, but culinary diplomas, apprenticeships and hygiene certificates make a strong impression. They show commitment to the craft and understanding of industry standards.
