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French word for “Vice” or deputy, the Airline Sous Chef assists the airline Chef in the tactical operations of an airline caterer.  The position basically takes over the Chef in his absence, doing just about everything the Chef does, except making decisions of a strategic nature. Also trained as a chef and often hired from the hotel industry, the Airline Catering Sous Chef applies his skill in culinary works to assist the Chef in designing the menu selections for an airline’s first class, executive or business class and economy class meals.

Sample Airline Sous Chef CV Template

Herbert V. Schuster
Guilford St., London, UK
Phone:  020-2776-1342
schuster_hv35@ycmail.com

Objective
To work as an Airline Sous Chef for a large commercial airline, ground handler or catering company.

Professional Experience

2003 – Present: Airline Sous Chef, Gate Gourmet, Heathrow
•    Assist the head chef in designing the meal tray presentation, meal components and ingredient lists for each meal types.
•    Assist the chef in the design the meals and implementation of their production in coordination with the catering production team.
•    Document the meal specifications, prescribed quality and quantity to the production floor.
•    Guide purchasing office in making raw materials selections.
•    Assist the chef in preparing for meal presentations to airline clients.
•    Assist the chef in conducting food exhibits and wine tasting sessions with airline executives and guests.
•    Mentor newly hired kitchen chefs

Skills
•    Excellent organizational and supervisory skills
•    Excellent communication and interpersonal skills

Achievements
Cited by management between 2005 and 2008 for consistent high performance rating

Education
1995 – 1999: Bachelor of Arts in Culinary Arts Boston University