Check your chef CV against the job advert
Chef adverts want to know where you've cooked, how busy it was, and that you're safe and consistent. Put those first.
Start with your advert
Every chef advert is different. The list below is what adverts for this job usually ask for, not what yours does. So start with your advert:
- Read the advert and copy out every "must have" or "essential" line, then the "desirable" ones.
- For each one, find the line in your CV that proves it. If you can't point to a line, that's a gap.
- Fill the gap with something true: a duty, a setting, a qualification or a result you really have. If you don't have it, say what you have that's closest, or leave it out.
Our guide to matching your CV to a job description goes through this in more detail.
What chef adverts usually ask for
Kitchen type and cuisine
Why they askFine dining, pubs, hotels, contract catering and care homes are very different kitchens.
How to show itName the type of kitchen and cuisine for each job.
Example lines: fill the gaps with your own facts- [Job title] in a [type of kitchen] serving [cuisine].
Volume and pace
Why they askKitchens want to know you can keep up.
How to show itGive covers per service if you know them.
Example lines: fill the gaps with your own facts- Cooked for up to [number] covers a service on [section].
Your section and level
Why they askCommis, chef de partie, sous chef and head chef roles need different evidence.
How to show itName your section and responsibilities.
Example lines: fill the gaps with your own facts- Ran the [section] as [level], including prep lists, ordering for the section and training [number] commis.
Food safety and allergens
Why they askFood hygiene certificates and allergen management are essential, and many adverts ask for them.
How to show itList your food hygiene level and allergen training, and how you follow procedures.
Example lines: fill the gaps with your own facts- Level [2 / 3] Food Hygiene and Safety ([year]); allergen awareness training ([year]).
- Followed [HACCP / the kitchen's food safety system], including temperature records and allergen labelling.
Menus, costing and stock (senior roles)
Why they askSous and head chefs are asked about menus, gross profit and ordering.
How to show itGive real examples.
Example lines: fill the gaps with your own facts- Developed [seasonal / specials] menus and costed dishes to the [GP target]; managed ordering with [suppliers].
Only use a line if it's true for you. Swap each [gap] for your own detail: the setting, the number, the tool or the result. If you can't fill a gap honestly, cut that part of the line.
Mistakes that cost chef applications
- Not saying what kind of kitchen or how busy.
- Leaving out food hygiene and allergen training.
Questions
Do I need qualifications to be a chef?
Not always. Experience counts most, but food hygiene certificates are expected, and a culinary qualification helps.