How to write your CV as a cook: What a chef really looks for

A CV is not a life story. It is a first impression

Many cooks treat the CV as a formality. They write down the jobs they have had and the dates, and send it off. And then they wonder why nobody calls them.

Your CV is the first impression you give someone who doesn't know you. Before you speak, before you show what you can do, before anyone smells your cooking. That piece of paper speaks for you. And if it speaks in a boring or chaotic way, you won't get the chance to speak for yourself.

What a chef looks at first

When I open a CV, my eyes go to three things, in this order:

1. Where you worked. The name of the restaurant, the location, the type of cuisine. That tells me straight away about the level and the environment.
2. How long you stayed. If every job lasts 2 months, something isn't right. If some jobs last years, it shows commitment and the employer's trust.
3. What you did there. Not just "cook". Which station, which responsibilities, what kind of kitchen.

Experience: the most important part

Every job on your CV should answer three questions:

• Where was this place and what kind of food did it serve?
• What exactly was your role?
• What did you learn or contribute there?

An example of a weak entry: "Cook, Restaurant X, 2022-2023."

An example of a strong entry: "Chef de partie, Restaurant X (Mediterranean cuisine, 80 covers), 2022-2023. Responsible for the fish and sauce station."

Chronological order: where you start

Always from the most recent to the oldest. The chef reading your CV wants to see where you are now, not where you were 10 years ago.

If you have gaps in your timeline, don't hide them and don't over-explain them on the CV. If you are asked in an interview, explain calmly and honestly.

Skills: only write down what you have

A chef who hires you will see you work. If you wrote that you know sous vide and you don't, it will show on your first shift. And trust lost that way doesn't come back easily.

Write down techniques you have really used. Cuisines you know in depth. Equipment you can handle. Languages at the level you actually speak them.

Format and presentation: less is more

You don't need a designer. You need a clean, easy to read document that respects the time of the person reading it.

• Two pages at most. If you have more than 10 years of experience, one page for the most recent and relevant.
• A simple font. Arial, Calibri or similar. Size 10 to 12. Nothing fancy.
• White space. A CV that is crammed with text is hard to read quickly.
• A photo if you want. Professional, or at least clean and neutral. Not a selfie.

The most common mistakes

I have read hundreds of cooks' CVs. The same mistakes keep coming up.

• Spelling mistakes. A CV with spelling mistakes says you don't care enough. Correct it before you send it.
• Jobs without context. "Cook, Mykonos, summer 2023." Which restaurant? What cuisine? Which station?
• A CV that is far too long. Four pages for 3 years of experience means you don't know what matters.
• Wrong contact details. It happens more often than you think. Check your phone number and email before you send it.
• One CV for every application. If you are aiming for fine dining, your CV shouldn't look like the one you send to a taverna.

The cover message: short but important

When you send your CV by email, the message you write matters too. It doesn't need to be long. It needs to be honest and specific.

Say who you are in one sentence, why this particular place interests you and what you can offer. If you don't know why this place interests you, perhaps you shouldn't be applying.

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