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Chef / Cook — CV Example

A template for kitchen professionals who create memorable dining experiences.

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What Does a Chef / Cook Actually Do?

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.

Marco Rossi
Head Chef
📍 London, UK✉️ marco.rossi@email.com
Summary

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.

Work Experience
Head Chef at The IvyMar 2021 — Present
  • Lead kitchen team of 12 producing 300+ covers per service across lunch, dinner, and private dining
  • Developed seasonal menu generating 22% increase in average spend per cover
Sous Chef at DishoomJun 2018 — Feb 2021
  • Managed prep kitchen operations for 500+ daily covers across brunch and dinner service
  • Trained 8 commis chefs on cooking techniques, plating standards, and food safety protocols
Skills
Menu DevelopmentKitchen ManagementFood Safety (Level 3)Stock ControlTeam LeadershipAllergen ManagementCost ControlPlating & Presentation

What Recruiters Look For

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.

Key Skills to Include

Menu development, kitchen management, food safety (Level 3), HACCP, stock control, team leadership, allergen management, cost control, and plating and presentation.

Common Mistakes

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.

Formatting Tips

One page for early career, two for experienced chefs. Include your food safety certifications prominently. Mention cover numbers and team sizes.

Average Salary — Chef / Cook

United States
$38,000 – $68,000
United Kingdom
$28,000 – $48,000
Germany
$28,000 – $48,000
UAE / Dubai
$32,000 – $58,000
Canada
$35,000 – $58,000
Australia
$42,000 – $62,000

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.

Top 5 Interview Questions — Chef / Cook

1What sections of the kitchen have you worked and which is your strongest?
Be specific and honest. If you've spent three years on pastry, own that. If you've rotated through larder, grill, and sauce sections, describe each. Vague answers suggest limited range.
2Tell me about a time service went wrong. What happened and how did you handle it?
Every chef has a war story. Pick one that shows you kept your head, communicated with the team, resolved the issue fast, and learned something from it. Blaming others destroys your answer.
3How do you manage food waste and control kitchen costs?
Show awareness of GP targets, portion control, stock rotation, and using trim creatively. Head Chefs and owners want kitchen staff who think about the numbers, not just the cooking.
4How do you keep up with allergen regulations and ensure compliance during service?
Talk about your allergen awareness training, how you handle verbal and written allergen requests, and what you do if you're unsure about an ingredient. This is a legal obligation — take it seriously in your answer.
5What cuisines or cooking styles have you trained in and which influences your cooking most?
Be genuine. Mention specific training, kitchens you've worked in, or chefs you've learned from. Authenticity here shows passion for the craft, which most Head Chefs genuinely value in a hire.

How to Tailor Your CV

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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