Hospitality & Culinary · mid

Chef Resume Examples & Culinary CV Writing Guide (2026)

Chef resume examples with kitchen bullets, HACCP credentials, and cover metrics for hotel, cruise, and restaurant ATS — customize free in DocuResume.

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Sample resume · Chef

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Chef

Your name · city · email · portfolio

Professional summary

Chef with 7+ years across hotel banquet and à la carte kitchens, leading grill and sauté stations for 180–250 covers. Strong on HACCP audits, allergen protocols, and training junior cooks without slowing ticket times.

Experience highlights

Ran grill and sauté for dinner service averaging 220 covers, keeping ticket times under 14 minutes on peak Friday and Saturday services.
Passed three consecutive HACCP and kitchen hygiene audits with zero critical findings; updated allergen labelling for a 40-item menu.
Trained 6 junior cooks on mise en place and station setup, cutting prep overtime by ~8 hours per week during banquet season.
Supported banquet plating for events up to 400 guests, coordinating hot and cold pass timing with F&B captains.

Skills

Grill & sauté
Banquet plating
HACCP / food safety
Allergen management
Inventory & ordering
Menu costing basics
Team training
High-volume service

How to write a chef resume that kitchen managers trust

Kitchen hiring managers skim for station depth, food safety, and whether you have worked their volume. Lead with your highest title, strongest station, and the largest covers or banquet load you supported.

Replace vague lines like "prepared food to high standards" with owned verbs and numbers: covers per service, audit outcomes, juniors trained, or menu items you owned.

Put HACCP, ServSafe, or local food-hygiene certificates in a credentials line near contact.
Mirror JD spelling for cuisines and outlets (banquet, specialty restaurant, room service).
Keep the layout single-column so hotel ATS can parse dates and titles.

Bullet patterns

Volume: "Ran grill and sauté for dinner service averaging [N] covers; ticket times under [N] minutes on peak nights."

Compliance: "Passed consecutive HACCP audits with zero critical findings; updated allergen labelling."

Leadership: "Trained [N] junior cooks on mise en place; cut prep overtime during banquet season."

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