Resume template for Chef
A chef CV is read for cuisine type, kitchen size and station experience, and any specialty or stage placements at notable kitchens. Head chefs and F&B leaders want to see clear progression — commis, chef de partie, sous chef, head chef — and the cover counts and team sizes you have handled. Keep it structured and concrete. List notable kitchens, awards, and any specialty diet experience (vegan, allergen-aware) since these are increasingly common filters.
Classic structured layout matches kitchen-CV conventions — head chefs scan stations, kitchen sizes, and notable placements in a familiar order.
Profile example
„Sous Chef with 9 years of professional kitchen experience, last 3 years in a 70-cover modern European restaurant (1 michelin star). Specialty: pasta, plating, and menu development. Stages at 2 fine-dining kitchens completed.“
Example bullets for work experience
- •Sous chef in a 70-cover starred kitchen — leading service across 4 stations with team of 7
- •Co-developed seasonal menus 4x per year, including supplier sourcing and costing
- •Stages at La Table d'X (Paris) and Restaurant Y (Copenhagen), 2 weeks each
- •Owned allergen and dietary protocol — zero allergen incidents in 24 months
- •Mentored 3 commis through service and prep workflows
Tips specific to Chef
- 1.Cuisine type and kitchen size in the profile (covers, team size, segment)
- 2.List notable kitchens and any awards (stars, guides) — these are major signals
- 3.Stages at notable kitchens belong in their own short section
- 4.Quantify covers, team size, station ownership
- 5.Mention specialty diet experience (vegan, allergen-aware) — increasingly important
Frequently asked questions
How long should a chef CV be?
1 to 2 pages. For senior chefs with awards and long station histories, two pages is fine.
Should I list every kitchen I have worked in?
List the main ones with cuisine type and segment. Brief stints under 6 months can be grouped or summarized.
Should I include knife skills or other technical claims?
Skip it — those are baseline assumptions. Focus on station experience, cuisine, and notable kitchens.