Chef and cook CV example to fill in
In a kitchen, the head chef wants to know what cuisine you know, which sections you can run and the pace you are used to: how many covers, how big the brigade. This chef CV example puts all that up front, and it works for cooks and commis chefs too. Open it in the editor, swap in your own details and download it as PDF or Word.
Made-up profile, AI-generated photo: in the editor add your own details and, if you like, your photo, then download it as PDF and Word. Free, no sign-up.
In this example
- The type of cuisine and the covers in each kitchen.
- The sections you can run and any extra responsibility.
- Food hygiene, catering college and courses.
What to write in a chef CV
Your profile
Two or three sentences: how long you have been cooking, what kind of kitchen you know (traditional, seafood, pizzeria, contract catering, hotel) and your current role. The head chef should see straight away where to put you.
GenericPassionate, creative cook who thrives under pressure.
SpecificCook with eight years in seafood restaurants and seaside hotels. I am now chef de partie on pasta in a 120-cover restaurant.
Experience
For each kitchen give the restaurant, the town, the dates and your role (commis, chef de partie, sous chef). Then the numbers and responsibilities: covers per service, sections, brigade size, and whether you did the ordering or the daily specials.
DutyPreparing pasta dishes.
With numbersI run the pasta section for 120 covers a night with one commis, and make the fresh pasta every morning.
Skills to include
- Sections: starters, pasta, mains, grill, pastry, pizza.
- Basics: stocks, sauces, fresh pasta, doughs.
- Working the pass during service and plating.
- Ordering, deliveries, stock rotation and use-by dates.
- Allergens and special diets, with the dish sheets.
Food hygiene and training
Kitchen staff must be trained in food hygiene: list your certificate with the year. Add catering college and any courses, such as pastry, fresh pasta or gluten-free cooking.
Seasons and availability
Many kitchens hire for the summer or winter season. If you did several seasons in the same place, group them in one entry, and say whether you can relocate, for example with food and accommodation provided.
Frequently asked questions
I work as a commis chef: how do I write it?
Use «commis chef» or «cook» as the role and describe what you actually made: sections, dishes, covers. Often a commis does far more than the title says.
I’ve done lots of seasons in different places: do I list them all?
List the last three or four in detail and sum up the older ones in one line, for example «summer seasons on the coast, 2015–2018».
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