Head Chef CV Template + Tips and Download
Tip: Use the Head Chef CV Template below as an example to help you write your own personal and fully-tailored CV.
Jason Lee
225 Edward Street
Merseyside
MP8 4BX
Mob: 079 4563 7682 Email: jason.l@live.co.uk
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 the one that is efficient in using its resources to make a profit. As a Head Chef, 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.
Achievements
- The Pavilion achieved a 5-stars 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
Education
| 2010 – 2013 | BA Culinary Arts Management | University of Bath | Grade 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 Levels | Highfield College |
| 2003 – 2008 Results: 11 GCSEs at Grades A*-C. | GCSEs | Charter Grammar School |
Work experience
| Jan 2016 – Present | Head 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 best the 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 2015 | Chef 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 2012 | Kitchen 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
Qualifications
- Level 3 Certificate in Food Safety and Hygiene – City & Guilds
- Level 2 NVQ Diploma in Professional Cookery – Highfield College
Skills
- 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 a 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 costing, 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 an unforgettable customer service.
Hobbies and interests
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.
References
Owner, The Pavilion
Address: 4 Milk Rd, Chester, CK4 6DY
Tel: 0723 2135 7685
Email: mary.p@live.co.uk
Manager, Ivory Hotel
Address: 17 Merry Road, Leeds, L90 7CE
Tel: 0730 6763 7895
Email: michael.r@gmail.com
Please note: the above CV Example is presented in the UK format and layout.
Preview
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COLLECTION: You may also want to browse through our collection of Free CV Templates and download any of the editable CVs to create your own (available in Microsoft Word format and convertible to PDF).
Tips
- Working under pressure: As the Head Chef, you will be entirely responsible for overseeing the restaurants’ staff, food and the smooth running of the kitchen. This is a big responsibility, and it puts a lot of pressure on a person, particularly when working in a large and busy restaurant. It is, therefore, recommended that your CV should contain real-world examples of; working under pressure, supervising multiple kitchen staff, staying calm and professional at all times, dealing with stressful situations and meeting critical deadlines.
Good Luck!
OVERVIEW
SALARY RANGE
£18.000 – £35.000
ENTRY
Relevant Work Experience
WORKING HOURS
37+ hours per week
Competencies
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
