Resume Example

Chef Resume Example

Kitchens hire on what you can run unsupervised. Section, covers, cuisine and brigade size are the facts that place you; food cost percentage and wastage are the ones that mark you out as someone who understands the business behind the pass. Keep it tight — head chefs read fast.

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Marco Bianchi

Chef de Partie

Email: chef@example.com

Phone: +1 (555) 010-0000

Location: Edinburgh, United Kingdom

LinkedIn: linkedin.com/in/sample-profile

Summary

Chef de partie with six years across Mediterranean and modern European kitchens, running larder and sauce sections in a 90-cover restaurant. Brought food cost from 34% to 28% by reworking prep and supplier specifications. Trained four commis chefs, two of whom have since moved up a section.

Work Experience

Chef de Partie

Modern European restaurant, Edinburgh, UK

May 2021 – Present

Run larder and sauce sections through services of up to 90 covers.
Brought food cost from 34% to 28% by reworking prep and tightening supplier specifications.
Trained four commis chefs; two have since moved up a section.
Contributed six dishes to the seasonal menu, including the costing behind them.

Commis Chef

Hotel restaurant, Perth, UK

February 2019 – April 2021

Worked across larder, grill and pastry sections on rotation.
Maintained HACCP records and temperature logs with no compliance findings.
Supported banqueting services for up to 200 covers alongside à la carte.

Education

Perth College

Diploma, Professional Cookery

September 2017 – January 2019

Skills

Technical: Section management (larder, sauce, grill), Menu development and dish costing, Food cost and wastage control, HACCP and food safety records, Stock rotation and ordering, Butchery and fish preparation, Pastry fundamentals

Soft skills: Composure during service, Clear communication on the pass, Training juniors, Consistency under volume

Tools: Kitchen management systems, Stock and ordering software, Temperature logging, Costing spreadsheets

Certifications

Food Safety Level 3
HACCP Level 2
Allergen management certification

Languages

Italian — Native, English — Advanced

Interests

Fermentation, foraging, cycling

Sample Chef resume. The person and company details are illustrative and do not describe real individuals.

Summary section

Example summary for a Chef

A starting point to adapt with your own details — years of experience, your specialism and one concrete result.

Chef de partie with six years across Mediterranean and modern European kitchens, running larder and sauce sections in a 90-cover restaurant. Brought food cost from 34% to 28% by reworking prep and supplier specifications. Trained four commis chefs, two of whom have since moved up a section.

Chef ne yapar?

The responsibilities that appear most often in job ads. Lead with the experience of yours that matches them.

Running a section through service to consistent standard
Prepping to spec and managing mise en place for the shift
Controlling portioning, wastage and food cost
Maintaining food safety records and temperature logs
Supporting menu development and costing new dishes
Training commis chefs and kitchen porters

Skills worth listing

Using the exact wording from the job ad improves how screening software matches you.

Teknik yetkinlikler

Section management (larder, sauce, grill)
Menu development and dish costing
Food cost and wastage control
HACCP and food safety records
Stock rotation and ordering
Butchery and fish preparation
Pastry fundamentals

Tools and software

Kitchen management systems
Stock and ordering software
Temperature logging
Costing spreadsheets

Soft skills

Composure during service
Clear communication on the pass
Training juniors
Consistency under volume
Adapting to menu changes

Expert tips

Chef CV'sinde nelere dikkat edilmeli?

The details specific to this role that most candidates miss.

Name the section and the covers

“Ran sauce on 90 covers” places you immediately. Without section and volume, a head chef cannot tell what you can actually take on.

Food cost is the number that gets read twice

Bringing GP up or food cost down is a commercial result, and very few chef resumes carry one.

State the cuisine honestly

Kitchens hire for a style. Being clear about where your technique sits saves both sides a wasted trial shift.

Work experience

Example experience bullets

Write results, not job descriptions. Use the bullets below as a structure and replace the numbers with your own.

Chef de Partie

Modern European restaurant · Edinburgh, UK

Run larder and sauce sections through services of up to 90 covers.
Brought food cost from 34% to 28% by reworking prep and tightening supplier specifications.
Trained four commis chefs; two have since moved up a section.
Contributed six dishes to the seasonal menu, including the costing behind them.

Commis Chef

Hotel restaurant · Perth, UK

Worked across larder, grill and pastry sections on rotation.
Maintained HACCP records and temperature logs with no compliance findings.
Supported banqueting services for up to 200 covers alongside à la carte.

Education examples

Perth CollegeDiploma — Professional Cookery

Certifications worth having

Food Safety Level 3
HACCP Level 2
Allergen management certification

Template suggestion

Which template suits a Chef?

ATSBuilt for applicant tracking systemsATS: Excellent ProfessionalA balanced layout for corporate applicationsATS: Very good Hospitality BandAsymmetric grid, half-page typography — a portfolio feelATS: Good Hospitality SplitLabelled detail table, following continental European CV conventionATS: Very good Hospitality PanelMagazine editorial: large name, asymmetric column, wide marginsATS: Good

Frequently asked questions

About the Chef resume

How far back should a chef resume go?

Around ten years, or your last four or five kitchens. Beyond that, a single summary line covering earlier work is enough.

Should I include a trial shift as experience?

No. Trials are part of the hiring process, not employment. Listing them tends to read as padding.

How do I move between cuisines?

Lead with technique rather than dishes — butchery, sauce work, pastry fundamentals transfer. Then say plainly which cuisine you want to move into and why.

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