Hospitality & Service · CV Template
Chef CV Template & Example
A chef CV must prove you run a kitchen profitably and consistently, not just that you cook well. Owners want food-cost control, menu development, and brigade leadership backed by covers served and labor numbers.
Chef CV professional summary example
Open with two or three lines covering what you do, how long you have done it, and one measurable result.
Executive chef with 12 years leading kitchens, managing a brigade of 18 across 250 covers a night while holding food cost at 28% and labor at 24%.
Core skills for a Chef CV
The skills worth naming in your skills section. Different from the ATS keywords below, which are the terms a parser scans for.
- Menu development & costing
- Food cost & labor control
- Brigade / kitchen leadership
- HACCP & food safety
- Inventory & vendor management
- Plating & quality standards
How to write a standout Chef CV
Three things hiring managers and applicant tracking systems look for — get these right and you clear the first screen.
Lead with cost and covers
Owners read food-cost %, labor %, and covers per service first. 'Held food cost at 28% over 250 covers/night' proves business acumen.
Show menu ownership
Describe menus you created, seasonal changes, or concepts you launched, with revenue or popularity impact attached.
Name your leadership scope
State brigade size and stations managed. Hiring a chef is hiring a manager, so quantify the team and the throughput you ran.
ATS keywords for Chef CVs
Applicant tracking systems scan for role-specific terms before a human reads your CV. Weave the ones that genuinely apply to you into your summary, skills, and bullets.
Chef CV bullet point examples
Achievement-led bullets that show impact with numbers — concrete beats vague. Adapt them to your own results.
- Led an 18-person brigade through 250 covers per night while holding food cost at 28% and labor at 24%.
- Developed a seasonal tasting menu that increased average ticket by 22% and earned a regional 'Best New Restaurant' nod.
- Cut food waste 30% by reworking prep par levels and launching a cross-utilization program across stations.
Frequently asked questions
Common questions about writing a Chef CV.
What numbers matter most on a chef CV?
Food cost percentage, labor cost, covers per service, and brigade size. These prove you can run a kitchen as a profitable operation.
Do I need formal culinary training?
It helps but isn't mandatory. If you have a culinary degree or stages at notable kitchens, list them; otherwise let your results and tenure speak.
Should I list food-safety credentials?
Yes. Level 3 Food Hygiene certification and HACCP knowledge are expected for any chef running a kitchen and pass through compliance screens.
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