Chef Resume Example
Chef resumes need to lead with two things: the kitchens you've worked in and the service style you ran. Chefs hire chefs, and they recognize the lineage instantly — fine dining, casual, banquet, hotel, ghost kitchen. Skip the lineage and you skip the conversation.
What hiring managers look for
- ✓Kitchens worked: name, cuisine, service style (à la carte, tasting menu, banquet), covers per service.
- ✓Role progression — commis, chef de partie, sous, head chef. Speed of progression matters.
- ✓Menu development experience — full menus you've owned vs sections vs specials.
- ✓P&L ownership: food cost %, labor cost %, plate cost discipline.
Common mistakes
- !Listing 'team player' instead of how many cooks you've led on the line.
- !Vague service style. 'Worked in fine dining' is much weaker than '120 covers, 14-course tasting, à la carte'.
- !Skipping training and stages. Hiring chefs look for who you've worked under.
Section by section
Experience
Restaurant name + cuisine + chef you worked under. Service style, covers, and team size. Bullets on menu work, cost discipline, and any awards or press the restaurant earned during your tenure.
Template used in this example
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