Chef CV example and ATS keywords
Head chefs want to know your level, the kind of kitchen you've worked in and that you're safe with food. Show your section, covers, food safety training and any menu or stock work.
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Keywords employers screen chef CVs for
Most employers use applicant tracking systems (ATS) that look for the words in their job advert. Use the ones that are true for you, in your skills section and in your experience. Always check the advert itself too, because each employer words things slightly differently.
Skills
- Mise en place
- Food preparation
- Menu development
- Stock control
- Food costing
- Allergen management
- HACCP
- Temperature checks
- Kitchen hygiene
- Ordering
- Plating and presentation
- Batch cooking
Qualifications and checks
- Level 2 Food Hygiene
- Level 3 Food Safety
- Allergen awareness
- NVQ or Diploma in Professional Cookery
- COSHH
Personal qualities
- Calm under pressure
- Creative
- Organised
- Team player
- Hard working
Example chef personal statement
Your personal statement (or profile) sits at the top of your CV. Keep it to 3 or 4 sentences: who you are, your experience, your strongest skills and what you're looking for. Make it your own: these examples show the shape, not words to copy.
Hard-working commis chef with a Level 2 Diploma in Professional Cookery and 1 year in a busy gastropub, preparing mise en place and running the starter section on 120-cover services. Level 2 Food Hygiene, keen to learn and calm under pressure.
Chef de partie with 6 years in fresh-food restaurants, running the grill section on 200-cover services and helping develop seasonal menus. Level 3 Food Safety, strong on allergen control and stock rotation, and experienced in training junior chefs.
Example experience bullet points
Start each bullet with an action verb and add a number wherever you can. Recruiters remember results, not duties.
- Ran the grill section on services of up to 200 covers while keeping ticket times under 15 minutes.
- Helped design a seasonal menu that raised gross profit on mains from 64% to 70%.
- Managed allergen information for every dish and briefed front-of-house before each service.
- Completed daily HACCP checks, contributing to a 5-star food hygiene rating.
- Ordered and rotated stock, cutting food waste by about 15%.
Mistakes that get chef CVs rejected
- Not stating your level (commis, CDP, sous chef) and the type of kitchen (fine dining, pub, hotel, contract catering).
- Leaving out covers. Say how busy the services were.
- No mention of food safety and allergen training.
How to lay out your chef CV
- Contact details: name, phone, email, town and (optionally) LinkedIn. No photo or date of birth needed in the UK.
- Personal statement: 3 or 4 sentences, like the examples above.
- Key skills: 6 to 10 skills from the keyword lists that are true for you.
- Experience: most recent job first, with 3 to 5 bullet points each.
- Education and training: qualifications, certificates and checks.
Use one column, standard headings and no tables, text boxes or graphics, so applicant tracking systems can read every word. Save it as a Word file unless the advert asks for a PDF.
Chef CV questions
What should a chef CV include?
Your level and section, kitchen types, covers per service, cuisines, food safety and allergen training, and any menu, stock or costing experience.
Do chefs need qualifications?
Not always. Experience matters most, but Level 2 Food Hygiene is expected, and a cookery diploma helps for junior roles.
Should I include photos of my food?
Not on the CV itself. You can add a link to an online portfolio or Instagram showing your dishes.
Get a chef CV tailored to each job you apply for
Upload your CV once. For every job, Trabo rewrites it with the advert's keywords, using only your real experience, and shows your ATS score.