Head Chef CV Example + 2024 Guide - CV Plaza

Head Chef CV Example + 2024 Guide

author Sobhan Mohmand, Career Expert         date 4 Oct 2023

As a head chef, you will be responsible for running the kitchen, including managing catering staff, setting menus, preparing food, ordering stock and budgeting.

There is high competition for this job so it is essential that you have a great CV that stands out and is effective at portraying you as a strong candidate.

This guide has been created to give you all the necessary tools to help you write your perfect CV and secure more job interviews. Let’s get started!

Table of contents

CV example

Jason Lee

225 Edward Street
Mob: 079 4563 7682       Email: [email protected]

Personal profile statement

I am a highly resourceful, flexible and motivated head chef with an enduring passion for cooking. I understand that a successful business is one that is efficient in using its resources to make a profit. In my current job, I successfully ran my kitchen to a strict budget ensuring that everyone involved kept to the guidelines around portion control and used stock effectively. I also firmly believe that customer satisfaction is the most important aspect of running a successful restaurant; hence, I like to ensure that the food that comes out of my kitchen is prepared and presented to the highest standard. My practical experience working in busy kitchens and my ever-growing passion towards food have made me flawless in executing culinary arts, management and customer relations.

  • The Pavilion achieved a 5-star Food and Hygiene rating under my management; the first time the restaurant had ever achieved it.
  • Co-founder of the Food Society at the University of Bath

2010 – 2013BA Culinary Arts ManagementUniversity of BathGrade achieved: [2:1]

Relevant Modules:

  • Human Resource Management
  • Professional Kitchen Skills
  • Managing and Delivering the Customer Experience
  • Food Safety and Hygiene
  • Nutrition and Diet

2008 – 2010
Results: Business Studies: A Economics: C Philosophy: B
A LevelsHighfield College
2003 – 2008
Results: 11 GCSEs at Grades A*-C.
GCSEsCharter Grammar School

Work experience
Jan 2016 – PresentHead Chef         The Pavilion

Main duties performed:

  • Responsible for the day-to-day running of the kitchen
  • Planning, cooking and presenting delicious dishes to the highest standard
  • Designing attractive menus appropriate to the hotel style and guest preferences
  • Managing kitchen staff, comprising of four chefs and seven kitchen porters
  • Managing the budget and keeping track of costs and spending
  • Ordering, organising and managing stock
  • Liaising and negotiating with suppliers for the best products at the lowest prices
  • Estimating amounts and costs of supplies, e.g. food and ingredients
  • Dealing with customer needs, feedback, complaints and suggestions
  • Catering for different events including weddings, birthdays and corporate events
  • Discussing dietary requirements and preferences with guests
  • Opening the kitchen in the morning and closing it at night
  • Ensuring that the kitchen is kept in a clean and hygienic condition and meets the relevant food safety regulations
  • Performing waste management and reduction duties
  • Performing marketing tasks to promote the hotel to the wider community

Jul 2013 – Dec 2015Chef         Ivory Hotel

Main duties performed:

  • Preparing and cooking fresh food for the hotel of 40 guests
  • Reporting to and assisting the Head Chef on a daily basis
  • Maintaining a high standard of Food Hygiene and Health & Safety records
  • Liaising with customers and staff and promoting the business to the public
  • Supervising and training junior kitchen staff

July 2012- Nov 2012Kitchen Associate       The Hen and Chickens

Main duties performed:

  • Working as part of a small kitchen team
  • Completing food orders to the highest quality and within a short time frame
  • Responsible for setting up the kitchen and cleaning it before closing
  • Learning basic knife skills and vegetable preparation

  • Level 3 Certificate in Food Safety and Hygiene – City & Guilds
  • Level 2 NVQ Diploma in Professional Cookery – Highfield College

  • Working under pressure: I am superb at working under pressure in fast-paced working environments. I have previously worked in a number of restaurants, including during peak times, and have always maintained professional conduct at all times.
  • Communication Skills: I am able to effectively communicate and liaise with kitchen staff, customers and suppliers.
  • Food management: Due to my previous work experience, I have developed the ability to create new menus and amend existing menus, formulate recipes, calculate costs, set pricing and perform budgeting and complex accounts.
  • Leadership and management: I am a natural leader, and I lead by example to demonstrate the commitment and drive that I expect from my team. I have led my team in successfully meeting deadlines in every shift where a large number of customers must be served in a tight time frame. I always strive to ensure that all team members are supported, clear about their roles and that we all work together to provide unforgettable customer service.


In my spare time, I like to explore foreign cuisines and new cultures. This hobby of mine often inspires me to create new dishes which I can then introduce in the restaurant. My other hobbies include reading, playing tennis and keeping up with current affairs.


Mrs Mary Peters
Owner, The Pavilion
Address: 4 Milk Rd, Chester, CK4 6DY
Tel: 0723 2135 7685
Email: [email protected]
Mr Michael Ross
Manager, Ivory Hotel
Address: 17 Merry Road, Leeds, L90 7CE
Tel: 0730 6763 7895
Email: [email protected]




Download CV template

CV template

How to structure and format your CV

  • Prioritise what to include: To get to this stage in your career, you must have had many jobs to work your way up the career ladder. You need to prioritise which of these jobs you will write on your CV as its length should not exceed 2 A4 pages. Is the part-time job you did in the summer of 2005 as a catering assistant still relevant today? Probably not.
  • Things not to include: date of birth, age, gender, marital status, photograph, and political, sporting or religious affiliations. These things are unnecessary and some of them could harm your chances of selection.
  • Optimise your CV for scanning, not reading: Studies have shown that employers tend to scan CVs rather than read them in detail. Improve the scannability (and readability) of your CV by using subheadings, short sentences, bullet points, spacing and a clear, readable font.
  • Place your strongest selling points at the top: You can structure and format the sections of your CV in several different ways. Some applicants put the education section before the employment section, others vice versa. Which section should you give priority to? Look at your education and work experience and ask yourself which of these the employer will value more for the role and put that section on top.
  • Use a conventional, traditional CV format: As you are applying for a senior position in the hospitality and catering industry, you should minimise the use of colours and design on your CV.

How to write a head chef CV (step-by-step guide)

Personal details

The personal details section is located at the top of your CV.

It contains the following details about you:

  • Full name (as the heading of your CV)
  • Address/location
  • Mobile phone number
  • Email address
  • LinkedIn profile (optional)
    • Example:
      • James Williams
      • 299 March Street Ext, Liverpool, LE3 4WB
      • Mob: 07872293915       Email: [email protected]

      Personal profile

      The next part of your CV is the personal profile section.

      Your personal profile is a short statement, around 3-4 lines, that gives an overall summary of your personal characteristics and why the employer should consider you for the position.

      It’s an important introduction to your CV and it’s vital that you write a powerful personal profile that will impress the employer and result in a job interview invitation.

      Head chef CV personal profile statement:

      I am a highly professional, creative and multi-skilled Head Chef with over 10 years of experience in the hospitality industry. I am passionate about food, cooking and working with colleagues to produce the best menus, dishes and specials. I am passionate about customer service and exceeding the high expectations of clients and customers. Under my leadership, chefs and other kitchen staff thrive in the busy kitchen environment and sales have increased for the past three consecutive years.

      Click here to find out how to write a perfect personal profile.


      To make your CV more effective, list down your main achievements or accomplishments in this prominent location after the personal profile statement. Your achievements will grab the attention of the employer as they scan through your CV from the top to bottom, and encourage them to continue reading.

      • Effectively managed a team of twenty kitchen staff
      • Introduced new menus and increased sales by 15%
      • Received excellent feedback from customers

      Employment and work experience

      The employment section should contain the details of your employment and work experience to date. Old or irrelevant jobs should be omitted. For each job, you should write down your job title, start and end dates, employer name and your main duties, responsibilities and achievements.

      Feb 2019 – PresentHead chef         Spire Hotel, Manchester

      Main duties and responsibilities performed:

      • Ensured the smooth running of the kitchen
      • Recruited, trained and supervised kitchen staff
      • Ordered goods and managed the budget
      • Sourced ingredients and created menus
      • Planned, prepared and cooked breakfast, lunch and dinner
      • Ensured health and safety and hygiene standards were adhered to and that the kitchen was clean and tidy at all times
      • Maintained the hotel’s 5-star hygiene rating
      • Prepared food at very short notice for large groups of customers

      Duties to add to your CV

      • Managing the day-to-day activities of the kitchen
      • Oversee food ordering and food preparation
      • Train, motivate and inspire a team of kitchen/catering staff
      • Maintain a high standards in all areas of the kitchen
      • Plan, create and update menus
      • Source ingredients, order supplies and maintain stock levels
      • Conform to health and hygiene regulations at all times
      • Provide excellent customer service at all times


      List here all your education and training, including degrees and college-level courses.

      Each entry should contain the following information; the name of the course, institution, start and end dates and relevant modules/units (if applicable). Information should be presented in reverse chronological order (i.e. start with the most recent).

      2014 – 2016Level 3 NVQ Diploma in Professional Cookery (Preparation and Cooking)
      Dewsbury College

      Relevant Modules:

      • Supervisory skills in the hospitality industry
      • The principles of food safety supervision for catering
      • Advanced skills and techniques in producing vegetable, meat and poultry dishes
      • 2012 – 2014
        Results: 7 GCSEs at Grades A*-C, including Maths and English.
        GCSEsDawlish Community College


      The qualifications section of your CV should contain a list of additional qualifications that you have gained on top of the education that you have listed in the previous section. Mostly, these are professional training qualifications.

      • Level 2 Certificate in Culinary Skills – CTH Awards
      • Level 2 Professional Chef (Technical) – Northampton College


      Next, write down a list of your key skills and competencies that will help you in the job that you are applying for. Look through the job specifications/advert to find out which skills are required for the job and incorporate them in your CV if appropriate.

      • Outstanding management skills, demonstrated by successfully managing a team of twenty kitchen staff
      • Extensive knowledge of a variety of foods and dishes
      • Ability to work in a busy environment and cope under pressure at all times
      • Excellent knife-handling skills, including meat butchery and fish preparation

      Useful skills to add to your head chef CV

      • Recruiting, training and supervising kitchen staff
      • Planning, preparing and presenting healthy, nutritious and tasty food
      • Excellent knowledge of food safety and hygiene
      • Delivering high-quality meals at short notice
      • Controlling stock rotation and budgeting
      • Reducing waste in the kitchen
      • Dealing with stressful situations in a busy working environment
      • Planning and supervising large-scale catering events.
      • Providing excellent customer service
      • Having attention to detail at all times

      Hobbies and interests (optional)

      The hobbies and interests section of your CV is an excellent opportunity to add some personal touch to your CV and demonstrate that you are an all-rounded person who is also engaged in extracurricular activities.

      Only include interests that are relevant to the job and add value to your CV.

      If in doubt, leave it out!

      In my free time, I enjoy reading cooking books and dining out with my family and friends. I also regularly attend food shows and exhibitions to keep up to date with the latest developments in the hospitality industry.


      The references section should contain details of two referees, people who know you, have worked with you and can vouch for you to the employer.

      Each entry in the references section should have the following information:

      • Referee name
      • Position/job title
      • Organisation name
      • Organisation address
      • Telephone number
      • Email address

      If you don’t have space or do not wish to disclose your references at this early stage in the recruitment process, you can simply write, “References are available upon request.”

      Mr Jack Anderson
      Kitchen Manager, Dining 21 Hotel
      Address: 34 Sutton Rd, London, LD2 3IC
      Tel: 07639940274
      Email: [email protected]
      Mrs Julie Davies
      Director, King Manhattan Restaurant
      Address: 61 Northfield St., Devon, DC8 3RO
      Tel: 07689973102
      Email: [email protected]

      Tips to make your CV more effective

      • Focus more on your organisational and management skills: While cooking may be your biggest passion, the role of a head chef is more of a managerial position which requires its own skillset. Try to highlight your managerial, interpersonal and organisational skills to make your CV more effective.
      • Highlight your achievements: Studies have shown that applicants with achievement-focused CVs are three times more likely to be shortlisted for job interviews compared to those with duties-focused CVs.
      • Double-check your CV for spelling and grammar mistakes.
      • Write an effective personal profile statement: The first thing that an employer will glance over is your personal profile at the top of your CV. To make your profile more effective, keep it concise (no more than 3-4 sentences) and highlight your achievements with real-world examples (e.g. promotions, work experience, meeting targets, managing staff, etc.).
      • Include a cover letter: Always write a tailored cover letter to accompany your CV when applying for jobs. The letter should outline the reasons for applying for the role, what value you can add to the organisation and why they should invite you for a job interview.

Written by Sobhan Mohmand
Sobhan is a qualified Careers Advisor and Professional CV Writer with over 10 years of experience in helping job seekers get a job. He is a Member of the Careers Development Institute (CDI) and is listed on the official UK Register of Career Development Professionals. He holds a Level 6 Diploma in Career Guidance and Development (QCF).


    £18.000 – £35.000
    Relevant Work Experience
    37+ hours per week


  • Cooking
    Excellent cooking skills to prepare a variety of innovative and delicious dishes
  • Leadership
    Exceptional leadership skills to manage, inspire and lead a team
  • Persuasion
    Using persuasion techniques to move others, including kitchen staff, suppliers and customers, to appropriate action
  • Time Management
    Managing one’s time to prioritise critical tasks before anything else
  • Flexibility
    The flexibility to handle different jobs and tasks in a busy working environment
  • Customer Service
    Making customer satisfaction the highest priority of the business

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