Chef CV example

A chef CV should show the kitchens you have worked in, the section you run, how many covers you cook for and what you contribute to menus, stock and food safety. Head chefs read for the level of kitchen and your reliability on a busy service, so give both in the first lines.

Creative design1 page
Chef CV example: fictional example, page 1. Full text is available below.
Read the example as text
Callum Fraser
Chef de Partie
Edinburgh · 07700 900165 · callum.fraser@example.com

Profile

Chef de partie with six years in hotel and restaurant kitchens, now running the sauce section in a 90-cover brasserie. Cooks consistently through busy services, develops dishes for the seasonal menu with the head chef and keeps food safety records spotless. Looking for a senior chef de partie or junior sous chef role.

Experience

Chef de Partie The Grain Store Brasserie, Edinburgh · April 2023–present

Run the sauce section for up to 180 covers on a Saturday, with one commis chef.

Develop two dishes for each seasonal menu with the head chef, costing them to the menu's margin.

Check deliveries, rotate stock and place the section's orders with three suppliers.

Keep temperature and allergen records for the section and train new commis chefs on them.

Commis Chef Lochside Hotel, Perthshire · 2020–2023

Worked across the larder, pastry and breakfast sections for a 120-bedroom hotel and weddings of up to 200.

Qualifications

Professional Cookery, SVQ Level 3 2022

Food hygiene, Level 2 (refreshed 2025)

Skills

Sauces, butchery and fish preparation

Menu costing and stock control

Allergen management and temperature records

Training commis chefs

Additional information

Available for split shifts, evenings and weekends.

Fictional example for a chef. Every person and employer in it is invented. Replace every detail with your own.

What kitchens look for, and where this CV shows it

The job asks you toWhere this CV shows it
Develop recipes, plan menus and create new dishesTwo dishes for each seasonal menu with the head chef
Research new ingredients and suppliersOrders with three suppliers for the section
Prepare and cook dishes and dessertsThe sauce section for up to 180 covers, and larder and pastry at the hotel
Control stock and inspect deliveriesChecking deliveries and rotating stock
Maintain food safety and hygiene standardsTemperature and allergen records, and Level 2 food hygiene
Supervise kitchen staffRunning the section with a commis chef and training new commis chefs

The left column follows the National Careers Service job profile for a chef. If the advert you are answering describes a duty in other words, use its words for work you have actually done.

Inside this example
  • Profile: 53 words here
  • Experience: 103 words here
  • Qualifications: 13 words here
  • Skills: 22 words here
  • Additional information: 7 words here

How to write yours

01

Give covers and section

“Sauce section, 180 covers on a Saturday” tells a head chef your level in five words.

02

Name the kitchens

Hotel, brasserie, fine dining and contract catering are different jobs. The type of kitchen matters as much as the name.

03

Show menu work

Dishes you developed or costed show you are ready to move up a level.

04

Keep food safety visible

Allergen and temperature records are legal duties in every kitchen. A bullet on how you keep them reassures any head chef.

Checks and qualifications to mention

  • Apprenticeships and qualifications. The National Careers Service lists chef apprenticeships from Commis Chef Level 2 to Chef de Partie and Pastry Chef Level 3. Give your level, the qualification and its year; in Scotland an SVQ in Professional Cookery is the equivalent.
  • Food hygiene. Give the level and the year you last refreshed it.
  • Portfolio. A link to photos of dishes you cooked helps for restaurant jobs; check you are allowed to share them.

One page is enough for most kitchen jobs. The Creative header suits restaurants and hotels; use Classic for contract catering or hospital kitchens if you prefer a quieter page.