How to write a Chef CV that gets interviews
Stand out to recruiters with a strategically crafted CV. Learn exactly what hiring managers look for, which keywords get past Applicant Tracking Systems, and how to showcase your experience like a top candidate.
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Understanding the Chef role
A Chef in the UK works across Fine dining restaurants, Hotels and hospitality groups, Contract catering companies and similar organisations, using tools like EPOS systems (Toast, Square), Kitchen display systems (KDS), Fourth/Rotacloud scheduling, Recipe costing software (MarginEdge, Toast Inventory), Food safety management systems (HACCP) on a daily basis. The role sits within the hospitality & catering sector and involves a mix of technical work, stakeholder communication, and problem-solving. It's a career that rewards both deep specialist knowledge and the ability to collaborate across teams.
Chefs typically start as commis chefs through a 2-3 year apprenticeship or culinary diploma, combining on-the-job training in busy kitchens and classroom learning. Apprentices work under experienced chefs, developing knife skills, food safety knowledge, and understanding of classical cooking techniques. Many pursue Level 2/3 Food Safety Certificate and Food Hygiene qualifications early. Alternative routes include full-time catering college (1-2 years) followed by kitchen experience, or self-taught progression in independent restaurants. Progression depends on technical skill, speed, consistency, and team leadership ability.
Day to day, chefs are expected to manage competing priorities, stay current with industry developments, and deliver measurable results. The role has grown significantly in recent years as demand for hospitality & catering professionals continues to rise across the UK job market.
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What they actually do
A day in the life of a Chef
Prepare and cook dishes according to recipes and plating standards, ensuring consistency, quality, and adherence to timing during service.
Manage food stock and inventory, tracking ingredient usage, implementing stock rotation (FIFO), and ordering supplies to maintain quality.
Lead and supervise junior kitchen staff (commis chefs, apprentices), delegating tasks, providing training, and maintaining kitchen standards.
Ensure food safety and hygiene compliance, managing allergen information, following HACCP protocols, and preventing cross-contamination.
Control costs and food wastage, optimising portion control, tracking food costs, and implementing menu changes to improve profitability.
What employers look for
Chefs typically start as commis chefs through a 2-3 year apprenticeship or culinary diploma, combining on-the-job training in busy kitchens and classroom learning. Apprentices work under experienced chefs, developing knife skills, food safety knowledge, and understanding of classical cooking techniques. Many pursue Level 2/3 Food Safety Certificate and Food Hygiene qualifications early. Alternative routes include full-time catering college (1-2 years) followed by kitchen experience, or self-taught progression in independent restaurants. Progression depends on technical skill, speed, consistency, and team leadership ability. Relevant certifications include Level 2/3 Food Safety Certificate, NVQ/Diploma in Professional Cookery, Food Hygiene Certificate (Level 2), HACCP training. Employers increasingly value practical experience alongside formal qualifications, so internships, placements, and portfolio work can be just as important as academic credentials.
CV writing guide
How to structure your Chef CV
A strong Chef CV leads with measurable achievements in hospitality & catering. Hiring managers scan for evidence of impact — concrete outcomes, project scale, and stakeholder impact. Mirror the language from the job description, particularly around Professional cookery, Food safety and HACCP, Allergen management, Kitchen management. Two pages maximum, clean layout, ATS-parseable.
Professional summary
Open with 2–3 lines that position you specifically as a chef. Mention your years of experience, key specialisms (e.g. EPOS systems (Toast, Square), Kitchen display systems (KDS), Fourth/Rotacloud scheduling), and what you're targeting next. Mention the scale of your responsibilities — team sizes, budgets, or project values.
Key skills
List 8–10 skills matching the job description. For chef roles, prioritise EPOS systems (Toast, Square), Kitchen display systems (KDS), Fourth/Rotacloud scheduling, Recipe costing software (MarginEdge, Toast Inventory) alongside stakeholder management, project delivery, and domain expertise. Use the exact phrasing from the job ad for ATS matching.
Work experience
Lead every bullet with a strong action verb: delivered, managed, improved, led, developed. "Delivered £150k in cost savings through supplier renegotiation" beats "Responsible for procurement". Show progression between roles — promotions and increasing responsibility tell a story.
Education & qualifications
Include your highest qualification, institution, and dates. Add relevant certifications like Level 2/3 Food Safety Certificate or NVQ/Diploma in Professional Cookery. If you're early in your career, put education before experience; otherwise, experience comes first.
Formatting
Use a clean, single-column layout. Avoid graphics, tables, and text boxes — ATS systems reject them. Save as PDF unless the application specifically requests Word.
ATS keywords
Keywords that get your CV shortlisted
75% of CVs never reach human eyes. Applicant Tracking Systems filter candidates automatically. These keywords help you get past the bots and in front of hiring managers.
The formula for success
What makes a Chef CV stand out
Quantify achievements
Replace "responsible for" with numbers. "Increased sales by 34%" beats "drove revenue growth" every time.
Mirror the job description
Use the exact language from the job posting. Hiring managers search for specific terms—match them naturally throughout.
Keep formatting clean
ATS systems struggle with graphics and complex layouts. Stick to clear structure, consistent fonts, and sensible spacing.
Lead with impact
Put achievements first. Your role summary should be a punchy summary of impact, not a job description.
Mistakes to avoid
Chef CV mistakes that cost interviews
Even excellent candidates get filtered out for small oversights. Here's what to watch out for.
Using a generic CV that doesn't mention chef-specific skills like EPOS systems (Toast, Square), Kitchen display systems (KDS), Fourth/Rotacloud scheduling
Listing duties instead of achievements — "Delivered £150k in cost savings through supplier renegotiation"" vs the vague alternative
Including a photo or personal details like date of birth — UK CVs shouldn't have either
Exceeding two pages — recruiters spend 6–8 seconds on initial screening, so density kills your chances
Omitting certifications like Level 2/3 Food Safety Certificate that signal credibility to hospitality & catering hiring managers
Technical toolkit
Essential skills for Chef roles
Recruiters scan for these skills first. Make sure each is represented in your work history and highlighted clearly.
Questions about Chef CVs
How do I become a professional chef in the UK?
The most common route is a 2-3 year apprenticeship as a commis chef, combining on-the-job kitchen training with classroom learning and qualifications. Alternatively, pursue a Level 2/3 Diploma in Professional Cookery at college (1-2 years) then gain kitchen experience. You'll need Level 2 Food Safety Certificate and Food Hygiene qualification. Progression from commis to chef de partie to sous chef to head chef typically takes 5-10 years depending on drive and opportunity.
What qualifications do I need to work as a chef?
Legally, you need Level 2 Food Safety Certificate and Food Hygiene qualification to work in a commercial kitchen. Level 2/3 Diploma in Professional Cookery is standard. HACCP training is essential for senior positions. Level 3 NVQ in Culinary Arts supports progression to head chef. Professional certifications from culinary bodies (e.g. City & Guilds) strengthen credibility. However, practical kitchen experience is more important than qualifications—chefs are assessed by their skill and output.
What's the difference between chef roles (commis, chef de partie, sous chef, head chef)?
Commis Chef: entry-level, learning fundamentals under supervision. Chef de Partie: section leader (sauce, pastry, meat, fish), responsible for quality and training. Sous Chef: second-in-command, managing brigade, planning menus, deputising for head chef. Head Chef: kitchen leader, responsible for menu, costs, standards, and staff. Progression typically takes 2-3 years per level. Each role builds technical mastery and leadership responsibility.
Do I need to specialise in a particular cuisine?
No, but specialisation (French, Italian, Asian, molecular gastronomy) differentiates you and supports higher earnings. Many chefs develop expertise in one cuisine then broaden later. Early in career, gain broad experience across different kitchens and cuisines. As you progress, specialisation in a high-value area (fine dining, Michelin standard, prestigious cuisine) significantly boosts career prospects and salary potential.
What's the reality of working as a professional chef?
Professional kitchens are fast-paced, high-pressure, physically demanding, and require intense focus on quality and safety. Typical hours are long (50-60 hours per week including evenings and weekends). Hospitality margins are tight, so cost control is critical. However, creativity, achievement, and team camaraderie are rewarding. You'll develop deep expertise and pride in your work. Career progression and Michelin ambition are possible. It's demanding but fulfilling for the right person.
How important is food safety and allergen management?
Absolutely critical. Food poisoning incidents and allergen failures can be catastrophic—legal liability, customer harm, reputation damage. All kitchen staff must understand food safety, allergen risks, and HACCP protocols. Head chefs are responsible for compliance and culture. Meticulously tracking allergen information, preventing cross-contamination, and maintaining hygiene standards is non-negotiable. It's not just regulatory—it's professional responsibility and customer safety.
Prepare for the next step
Your CV gets you the interview. Here's what you need for the next stages.
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