Hospitality
Chef CV example (UK)
A chef CV that shows the kitchens and sections you've worked, your food safety and allergen knowledge, and the style of food you cook.
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Example CV profile
Chef de partie with experience in busy à la carte and banqueting kitchens. Runs sections confidently, follows HACCP and allergen procedures, and enjoys training junior chefs.
Key skills to include (if true for you)
- Section running (sauce, grill, larder, pastry)
- Level 2/3 Food Safety
- Allergen management (14 allergens)
- HACCP
- Stock rotation & ordering
- Menu prep & mise en place
- Training commis chefs
- Working under pressure
Example experience bullet points
- Ran the grill section during service, keeping tickets moving and dishes consistent.
- Prepared mise en place and specials with the sous chef, costing ingredients for the head chef.
- Kept allergen matrices and temperature records up to date, ready for EHO inspections.
- Trained new commis chefs on knife skills, hygiene and section set-up.
Illustrative only. Replace with your own real roles, dates and results — never copy experience you don't have.
Education & training
- Level 2/3 Professional Cookery – college, year
- Level 2/3 Food Safety and Hygiene – year
Keywords UK recruiters screen for
chef de partie · food safety · allergens · HACCP · mise en place · section · stock control
Tips for a chef CV
- List each kitchen with its style (fine dining, gastropub, contract catering) and your position.
- Show allergen and hygiene knowledge; head chefs screen for it.
- Mention the covers or service style only if you know the real figure.
Pay varies by kitchen type and seniority, from commis to head chef; tips and service charge may be shared. Salary checker (ONS data).
FAQs
How long should a chef CV be?
One page is usually enough. Head chefs want to see where you've cooked, your position and your hygiene qualifications quickly.
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