This is a really important section of your chef CV as it is the first snapshot of you, your experience and your ambitions. But be careful anything longer than five lines and anyone reviewing it may well skip this completely and go straight to your work history. Keep it short, concise and positive!
06/05/14 – present, Sous chef, The Amazing Hotel (2 Michelin star), Cookington, Devon
One of the first things any employer will look are the dates of employment so be as accurate as you can. DON’T just put the year as in 2001-2002 because that could mean you started in December 2001 and left in January 2002, and this is the sort of thing that any employer is going to question. Secondly, if any of the establishments that you have worked at have accolades then make sure they are listed in the heading. Recruitment companies use sophisticated software that searches for key words like “hotel”, “rosette” or “Michelin”, so make sure they can find you. It’s also useful if you put in a reason for leaving this position at the end of each description as this is something that is going to get questioned anyway, and by putting in a brief overview here it will save a little time later on. Finally, check your spelling as well, no one wants to see “chef de party” on a chef’s CV!
02/01/13 – 5/05/14, Chef de partie, The Great Gastro Pub (2 Rosette), Panbury, Somerset
When writing about your experience of working at an establishment don’t get too bogged down with personal views and opinions of the people you worked with. For a start, if you say anything negative about your former colleagues or employers it will only make you look bad. This is a place for facts, figures and experiences so read on for an example.
07/09/11 – 01/01/13, Demi chef de partie– Brilliant Restaurant – Sauceton, Wiltshire
The Brilliant Restaurant is a 40 cover fine dining restaurant that serves modern British cuisine. I was offered a position as commis chef (larder) by the head chef Robert Batman after my successful completion of a short working trial and I stayed with the company for a two years working as part of a brigade of eight chefs. During this time I learnt the basic fundamentals of my section (soups, terrines, basic pastry, pates etc) and managed to work my way up to demi chef de partie within a year. Early in 2013 I decided that I would try and expand my knowledge of cookery and subsequently started looking for a position with another well regarded operation.
1978 to 1982 – Oxford University
NVQ Level 2 Professional Cookery
Basic food hygiene certificate
1975 to 1978 – Cambridge University
9 x GCSE
Full clean drivers licence
Available on request