A template for kitchen professionals who create memorable dining experiences.
A chef prepares and cooks food to order — managing mise en place, running a section in a professional kitchen, plating dishes to specification, and working alongside a brigade under a Head Chef or Sous Chef. Day-to-day work involves prep work starting hours before service, line cooking under pressure during service, and cleaning and stock checks after. Restaurants, hotels, catering companies, care homes, and corporate hospitality businesses are the main employers. The hours are long, the environment is physically demanding, and the pace is relentless.
Award-nominated Head Chef with 7 years of experience in London fine dining and casual restaurants. Skilled in menu development, kitchen management, and leading teams to deliver consistent quality under pressure.
Chef CVs need to show culinary expertise, leadership ability, and business awareness. Recruiters want to see covers per service, team size, menu development, and cost control achievements.
Menu development, kitchen management, food safety (Level 3), HACCP, stock control, team leadership, allergen management, cost control, and plating and presentation.
Listing cuisines without showing impact. "Cooked Italian food" is not an achievement. "Developed seasonal menu increasing average spend per cover by 22%" shows business impact.
One page for early career, two for experienced chefs. Include your food safety certifications prominently. Mention cover numbers and team sizes.
Figures in USD. Ranges reflect mid-level experience (3–7 years). Senior roles and major metro areas typically sit at the top of these bands.
Compass Group, Sodexo, Hilton, Nobu Hospitality, and independent Michelin-starred restaurants all hire chefs across experience levels. Compass and Sodexo are massive contract catering employers — they value consistency, volume cooking, and food safety compliance over fine dining finesse. Hilton and other hotel groups want chefs who can work across multiple F&B outlets. High-end restaurants like those in the Nobu group prioritise specific cuisine expertise and formal classical training. Always list kitchen types, covers per service, and any specific cuisine specialism on your CV — not just job titles and dates.
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