How to write a Culinary CV

The conventions below are the ones this field actually uses. They are what the builder applies when you pick Culinary / Kitchen, and what the rating checks a finished CV against.

What it must contain

Leave any of these out and the CV reads as incomplete to someone who hires in this field:

Work experience — Covers per service, brigade size, cuisine, food cost percentage and any awards the kitchen held.

The order to put them in

Order is not cosmetic. What sits at the top is what gets read before someone decides whether to keep reading.

Professional summary
Work experience
Cuisines & Techniques
Certifications
Education
Achievements
Languages

Section by section

Certifications — Food safety and HACCP certification with dates.

What to put numbers on

The single most common reason a CV in this field reads as weak is that nothing in it is measured. These are the figures that mean something here:

covers per service · food cost % · brigade size · menu count · wastage

Verbs that carry weight

Openers like “responsible for” and “worked on” describe a job description rather than a person. In this field these do the work instead:

Ran · Designed · Costed · Trained · Reduced · Opened

Length

1 to 2 pages is normal for this field.

Build a Culinary CV See a worked example

Free, no account, and nothing is uploaded — the builder runs in your browser and the CV never leaves it.