Chef CV Example
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A chef's CV needs to answer two questions immediately: which cuisine you know, and how many covers you push through a service. "Chef" alone isn't enough — Italian is a different kitchen from Levantine, and a hundred-cover restaurant is a different job from a four-hundred-cover one.
Copy-ready professional summary
Copy it, then swap the numbers and details for your own.
Chef with eight years in Levantine and Mediterranean cuisine, running the hot section in a restaurant serving around 300 covers a day. Supervise a team of six and manage food cost, having cut wastage by 22%. HACCP food safety certified.
Skills employers look for
- Levantine and Mediterranean cuisine
- Hot section management and service organisation
- HACCP food safety certification
- Cost control and waste reduction
- Menu and recipe development
- Supervising and training kitchen staff
Ready-made experience bullets
Replace anything in brackets with your own details, and keep the numbers — they're what sets your CV apart.
- Ran the hot section in a restaurant serving around 300 covers a day.
- Supervised a team of six chefs and trained them on presentation standards.
- Cut food wastage by 22% through portion control and improved storage.
- Developed 15 new dishes added to the seasonal menu.
Education
Culinary arts diploma or accredited vocational training, with current food safety certification.
ATS keywords
Include these terms exactly as written — applicant tracking systems match on literal text.
- Levantine cuisine
- HACCP
- food safety
- kitchen management
- cost control
- menu development
Tips specific to this role
State the cuisine and the covers
"Levantine cuisine, 300 covers a day" tells a head chef your level in one line. Together those two figures define which restaurants suit you.
Food safety certification is mandatory
HACCP or equivalent is a legal requirement in most establishments. List it with its expiry date in both your skills and your summary.
Waste and cost are management language
A chef who cites reduced wastage or controlled plate cost is speaking the owner's language, not just the kitchen's — and that's what puts you up for a bigger role.