Your head chef CV is the first thing an employer will see – it’s your ticket to the next kitchen you’ll lead. Whether you are a sous chef ready to step up or an experienced head chef looking for a new challenge, your CV needs to show you have the leadership, organisation and creativity to run a brigade. Employers scan quickly, so every section must serve up your skills and achievements with clarity.
This guide breaks down how to write a CV for a head chef – with examples, tips and insider advice to make yours stand out.
Your head chef CV is often read by an executive chef, general manager, or restaurant owner. It should never be just a list of jobs – it’s a document that proves you can lead a team, manage costs, design menus and perform under pressure. A strong CV shows you understand both the creative and operational demands of a professional kitchen.
Start with your name, phone number, email, and location. Keep it simple and easy to read. Check and double-check that details are correct.
This is your opening pitch. Outline your career so far, your ambitions and the qualities that make you a valuable hire. Mention leadership, menu innovation and ability to perform in high-pressure environments.
List culinary qualifications and additional training. Include food safety certificates, allergen awareness, or management training. Present this in reverse chronological order.
Bullet-point format works best. Examples include:
This section carries the most weight. Present roles in reverse chronological order, including employer names, dates and job titles. For each role, add responsibilities and achievements. Focus on outcomes – for example:
Optional, but can show your personality – like charity cooking events, food writing, or cultural travel linked to cuisine.
Either list referees with names and contact details or write “References available on request”. Always have at least two ready.
Showcase achievements, not just duties.
Use numbers and outcomes where possible.
Keep the format simple, with clear headings and clean fonts.
Fancy designs distract from the content.
Tailor your CV for each application.
Hotels may value large team management, while fine dining venues prioritise menu innovation.
Proofread thoroughly.
Spelling mistakes, incorrect dates, or outdated contact details can cost you an interview.
Keep it updated.
Refresh it every time you change role or complete new training.
Employers want results. Examples could include:
Your head chef CV is more than a word document file – it’s your chance to show that you can handle the heat of the kitchen and lead a team with confidence. Whether you’re stepping up from sous chef or moving on to a new challenge, craft your CV so it reflects your best achievements. With the right structure and chef-focused detail, you’ll stand out in a competitive field.
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Include contact details, personal statement, education, key skills, work experience and references. Highlight leadership and achievements.
Aim for two pages max. Employers prefer concise, relevant information. To find out more, visit: How to Write the Perfect Chef CV.
Yes. A cover letter lets you explain why you’re the right fit for that specific kitchen.
Leadership, staff training, cost control, creativity, menu development and resilience under pressure are all key skills you should consider adding.
Back up your experience with achievements and results – like boosting sales, cutting waste, or winning awards.