JUNIOR SOUS CHEF SKILLS, EXPERIENCE, AND JOB REQUIREMENTS

Published: Dec 26, 2025 - The Junior Sous Chef brings prior Sous Chef experience and a chef trade qualification to support kitchen operations with precision and leadership. This role requires a proactive, detail-focused professional who can motivate teams, build strong supplier relationships, and ensure top-quality produce. The chef also demonstrates creativity, sound judgment, reliability, and a passion for current culinary trends and exceptional service.

Essential Hard and Soft Skills for a Standout Junior Sous Chef Resume
  • Menu Planning
  • Recipe Adherence
  • Culinary Techniques
  • Quality Control
  • Food Production
  • Cost Control
  • Sanitation Compliance
  • Safety Compliance
  • Kitchen Supervision
  • Staff Scheduling
  • Team Leadership
  • Staff Motivation
  • Crisis Management
  • Incident Reporting
  • Decision Making
  • Staff Coaching
  • Staff Development
  • Customer Relations
  • Workplace Communication
  • Issue Resolution

Summary of Junior Sous Chef Knowledge and Qualifications on Resume

1. BA in Culinary Arts with 4 years of Experience

  • Demonstrable junior management experience in a fast-paced kitchen
  • Demonstrable experience running a shift
  • Experienced in working with online delivery companies with running a smooth take-out operation during shifts
  • Real people person, with a passion for food and achieving results with the team
  • Basic understanding of how to control GP and manage a labour budget
  • Basic understanding of food safety and health, safety procedures
  • Passionate about people, care about the guests, team, and creating a positive place to be
  • Previously supported the manager in developing junior chefs within the team
  • Knowledge and proficiency with computers and computer programs, including Microsoft Office programs, Outlook, as well as a Time management system

2. BS in Food Science with 3 years of Experience

  • Strong Chef de Partie or previous Junior Sous Chef Experience
  • Must be committed to delivering a high level of customer service
  • Excellent grooming standards
  • Excellent planning and organising skills
  • Ability to work a variety of shifts, including weekends, days, afternoons, and evenings
  • Experience working in a kitchen environment.
  • Ability to build relationships, both internal and external
  • Great and efficient communication skills
  • Ability to multitask and meet deadlines

3. BA in Hospitality Management with 4 years of Experience

  • Food Handlers Certification
  • Possess First Aid Certification
  • Previous culinary leadership experience
  • Passion for culinary and comprehensive knowledge of fine food, wine, and service
  • Previous resort experience
  • Must possess excellent customer service skills
  • Must be computer literate.
  • Previous experience with food and beverage software, Microsoft Word, and Excel
  • Strong verbal and written communication skills
  • Detail-oriented and works with a high degree of accuracy
  • Ability to multitask in a fast-paced environment
  • Must be extremely responsible with integrity and the ability to maintain confidentiality and discretion
  • Be able to mentor and inspire staff through leading, demonstrating, and coaching
  • Must be a strong leader, while treating the associates with proper respect

4. BS in Nutrition and Dietetics with 6 years of Experience

  • Previous experience working as a Sous Chef and a Chef trade qualification
  • Demonstrated ability to inspire and motivate a team
  • Ability to build strong relationships with producers and ensure quality sourced produce
  • Impeccable attention to detail
  • Proactive and willing to take initiative and make sound business decisions
  • Driven, creative, and with a genuine passion for cooking and a strong customer service focus
  • Current knowledge of culinary trends and industry best practices
  • Must be commitment, determination, and reliability
  • Be able to demonstrate the capacity to perform the inherent requirements of the role

5. BA in Hotel and Restaurant Management with 3 years of Experience

  • Experience of at least two years working as Chef de Partie (including apprenticeship) experience in a high-volume kitchen environment.
  • Ability to lead the culinary team within assigned responsibilities.
  • Demonstrate natural initiative to undertake or continue a task or activity.
  • Leadership and ability to manage multifunctional and diverse areas.
  • Thorough knowledge of food allergies and special diets
  • Ability to work with tight timeframes, deadlines, and dollar goals.
  • Must be proficient in all stations in the kitchen.
  • Proficiency in safe food handling, HACCP/USPH.

6. BS in Baking and Pastry Arts with 4 years of Experience

  • Experience in a Supervisory role in a 4 or 5-star hotel or restaurant
  • Highly motivated to achieve excellence in their career
  • Excellent planning and organisational skills
  • Administrative skills, including the ability to use computers
  • Ability to work well under pressure
  • Excellent attention to detail
  • Flexibility regarding working hours
  • Certificate in Basic Food Hygiene
  • Certificate in the Management of Food Hygiene

7. BA in Gastronomy with 5 years of Experience

  • Experience in the profession in a well-recognized luxury hospitality establishment or upscale cruise line.
  • Experience in a similar position in a well-recognized luxury hospitality establishment or upscale cruise line.
  • Fluent in written and spoken English.
  • Communicate effectively with the senior management.
  • Possess the ability to lead and make decisions.
  • Good administrative skills.
  • Experienced in coaching subordinates.
  • Must be cost and quality-conscious.
  • Ability to adhere to specific scheduled work hours.
  • Knowledge of Microsoft programs to include Outlook, Word, Excel, and PowerPoint.
  • USPH or HACCP certification

8. BS in Food Technology with 4 years of Experience

  • Proven cooking experience, including experience as a sous chef, line chef, and restaurant cook
  • Excellent understanding of various cooking methods, ingredients, equipment, and procedures
  • Accuracy and speed in executing assigned tasks
  • Familiar with industry’s best practices
  • Ability to follow recipes and presentation specifications
  • Ability to operate standard kitchen equipment safely and efficiently
  • Ability to clean and maintain the station while practicing good safety and sanitation
  • Ability to assist with the cleaning and organization of the kitchen and equipment
  • Ability to adhere to all sanitation and food production codes

9. BA in Event and Catering Management with 6 years of Experience

  • Fine dining culinary experience
  • Good management experience
  • Proficient in Menu design and Cost Control
  • Demonstrated strong ability to work well under pressure
  • Ability to establish direction, obtain commitment, and execute appropriate logistical processes
  • Comfortable in dealing with guests and purveyors daily
  • Exceptional attention to detail, and be passionate about food and wine
  • Must thrive in a fast-paced working environment
  • Superb time management and organizational skills

10. BS in Agricultural and Food Products Processing with 5 years of Experience

  • Management experience in a high-paced, high-volume restaurant or in the contract foodservice industry for a sports and entertainment venue
  • Must have excellent written and verbal communication skills and the ability to multitask and prioritize in a deadline-oriented environment
  • Strong commitment to delivering a high level of customer and client service with demonstrated initiative, leadership, and management skills
  • Customer service-oriented with the ability to interact with all levels of management
  • Must be flexible to work extended hours due to business requirements, including late nights, weekends, and holidays
  • Must be able to work in a team environment
  • Proficiency in Microsoft Word and Excel
  • High level of attention to detail and organization
  • Strong leadership skills
  • Be able to work in a fast-paced environment under stress.

11. BA in Food and Beverage Management with 6 years of Experience

  • Culinary arts experience, including previous experience in a management role.
  • Experience in a high-volume, quality-oriented restaurant or banquets department.
  • Excellent volume cooking skills, presentation skills, and palate.
  • Strong leadership and management skills working with a variety of associates of different skill levels and varied backgrounds.
  • Proficient in computer skills in Word, Excel, and the kitchen computer production system.
  • Excellent communication skills (written and oral) and good listening skills.
  • Ability to handle many tasks at once and effectiveness in a fast-paced work environment.
  • Thoroughness, attention to detail, and excellent organizational skills.
  • Good decision-making and ability to proactively make changes.
  • Ability to communicate effectively with associates, management, clients, and vendors
  • Ability to work a flexible schedule to accommodate business levels.

12. BS in Kitchen and Culinary Operations with 5 years of Experience

  • Experience as a Sous Chef
  • Understanding of various cooking methods, ingredients, equipment, and procedures
  • Accuracy and speed in handling emergencies and providing solutions
  • Familiar with industry’s best practices
  • Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
  • English spoken fluently and good command of written English
  • Be able to work as a team player as well as use initiative
  • Excellent communication skills and an eye for detail and presentation
  • Be passionate about food and customer service
  • Ability to stay up to date with current/future food trends and concepts
  • Be friendly and willing with a positive can-do attitude
  • Good attitude and management skills with attention to detail

13. BA in Professional Cookery with 4 years of Experience

  • Cooking experience in a F&B establishment with experience in a supervisory role in the Back of House.
  • Possess strong interpersonal skills.
  • Good written and verbal communication skills.
  • Good working attitude and willing to pick up new learning.
  • Possess good organizational skills and goal focus.
  • Fast learner and have an eye for details.
  • Be able to work under pressure.
  • Ability to use all equipment, systems, and tools typically associated with the position.
  • Strong verbal and written communication skills.
  • Experience in commercial cooking, restaurant, or other commercial food service business.
  • Ability to obtain and maintain a valid state gaming license.
  • Experience in food and beverage, hotel experience
  • Well organized, self-motivated, innovative, good communication, interpersonal, and supervisory skills
  • Ability to work independently and under pressure

14. BS in Restaurant and Culinary Management with 5 years of Experience

  • Excellent leadership skills with a calm, mature approach.
  • Clear passion for the industry and food.
  • Natural ability as a chef with outstanding attention to detail.
  • Real ambition to succeed at the highest level.
  • Excellent team player with strong coaching mentality.
  • Experience within an AA Rosette environment and above.
  • Ability to work on weekends and public holidays
  • Work experience in a high-end hotel or restaurant
  • Certificate in culinary skills or equivalent
  • High standard of personal hygiene and grooming
  • Ability to multitask in a demanding environment
  • Good command of English and computer skills
  • Willing to work on weekends and public holidays

15. BA in International Hospitality with 4 years of Experience

  • Experience as a Line Cook, including experience as a Supervisor or Lead Line Cook.
  • Ability to effectively communicate with others in a leadership capacity.
  • Ability to work in a fast-paced environment.
  • Basic math skills, ability to understand, calculate, and follow recipe measurements and proportions.
  • Ability to lift and carry large pans from ovens or freezers
  • Be able to lead a team of twenty staff members
  • Good command of the English language.
  • Experience in a Chef de Partie role in a quality kitchen environment
  • Understanding of Microsoft Excel, Word, and Outlook
  • Excellent interpersonal and verbal communication skills
  • Highly organized with excellent attention to detail
  • Must be able to stand, walk, and/or sit for long periods of time and have the ability to lift and carry up to 50 lbs
  • Certification in NYC Food Protection License

16. BS in Applied Food Studies with 5 years of Experience

  • Experience cooking in a high-volume kitchen, with a management or supervisory role
  • Experience with Word, Excel spreadsheets, Google Suite (sheets, docs, Gmail, etc), and working with POS systems, R365, and other technology
  • Self-motivated, inspiring, positive attitude, and eager for growth
  • Ability to work well alone and in a team.
  • Passion for delivering great food and service.
  • Knowledge of best practices for safety and sanitation.
  • Multitasking and organizational ability.
  • Flexibility in working hours is subject to the demands of the business.
  • Ability to work to specs and ensure quality and consistency
  • Must be committed to working rotating shifts, weekends, and public holidays.
  • Great communication skills, ability to interact with guests, employees, and third parties that reflect highly on the hotel, the brand, and the company.
  • Strong knowledge of cooking methods, kitchen equipment, and best practices.
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