Head chefs want to know your level, your sections, the kind of kitchen and how many covers you can handle, then your food safety record. This example is for a chef de partie moving up to sous chef. Commis chefs can use the same layout and lead with their training and the sections they have worked.
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Example chef CV
A fictional person, employers and figures, to show the format. Replace every detail with your own.
Marcus Bell
Chef de Partie · Grill and sauce · Leeds · marcus.bell@example.com · 07700 900745
Personal statement
Chef de partie with five years' experience in busy brasserie and hotel kitchens, running the grill and sauce sections for up to 180 covers a night. Holds Level 3 food safety and leads the section's HACCP checks. Calm under pressure and keen to train junior chefs. Looking for a sous chef role.
Experience
Chef de Partie, Briggate Hotel Brasserie, Leeds (Feb 2023 - Present)
Run the grill and sauce sections for up to 180 covers on Friday and Saturday nights.
Help the head chef cost new dishes; two of mine are on the current menu.
Lead daily HACCP checks for my sections, including temperature logs and allergen labels; the kitchen keeps a food hygiene rating of 5.
Train commis chefs on knife skills, prep lists and section set-up.
Commis Chef, The Calls Kitchen, Leeds (Sep 2021 - Jan 2023)
Worked across pastry, larder and veg sections, preparing for 120 covers a night.
Cut prep waste by using trim in staff meals and stocks.
Kitchen Porter, The Calls Kitchen, Leeds (Jun 2020 - Aug 2021)
Kept the kitchen clean and stocked, and moved up to prep work within six months.
Education
Level 2 Diploma in Professional Cookery, Leeds City College, 2019 - 2021
Grill and sauce sections, Menu costing, HACCP and food safety, Allergen management, Stock rotation and waste control, Training junior chefs, Working under pressure
A chef personal statement to adapt
Chef de partie with five years' experience in busy brasserie and hotel kitchens, running the grill and sauce sections for up to 180 covers a night. Holds Level 3 food safety and leads the section's HACCP checks. Calm under pressure and keen to train junior chefs. Looking for a sous chef role.
Key skills for a chef CV
Section skills - The sections you can run on your own, such as grill, sauce, larder or pastry.
Food safety and HACCP - Temperature checks, logs and safe practice that keep the hygiene rating high.
Allergen management - Accurate allergen information for the 14 major allergens, and preventing cross-contamination.
Speed and organisation - Prep lists, mise en place and staying calm through service.
Consistency - Every plate the same, to the head chef's spec.
Costing and waste control - Menu costing, stock rotation and using trim well.
Training others - Showing commis chefs and kitchen porters how it is done.
What a UK chef CV needs
Your level - Commis chef, chef de partie, junior sous, sous chef or head chef, so the reader can place you.
Kitchen type and covers - Fine dining, brasserie, hotel, gastro pub, contract catering or care, and how many covers a service.
Food safety certificates - Level 2 food hygiene as a minimum, Level 3 if you supervise, plus HACCP and allergen training.
Cookery qualifications - NVQ or diploma in professional cookery, or an apprenticeship, if you have one.
Hygiene ratings and awards - A kitchen's food hygiene rating or any guide listings, if you helped earn them.
Achievement bullets to adapt
The figures are invented to show the format. Use your own.
Ran the grill and sauce sections for up to 180 covers a night.
Created two dishes that made the current menu after costing them with the head chef.
Led daily HACCP checks for my sections in a kitchen rated 5 for food hygiene.
Trained three commis chefs on knife skills and section set-up.
Cut prep waste by turning trim into stocks and staff meals.
Chef CV questions
Do chefs need qualifications in the UK?
Not always. Many chefs learn on the job or through an apprenticeship. A Level 2 food hygiene certificate is expected, and Level 3 food safety helps for supervisory roles.
How do I write a commis chef CV?
Lead with your cookery training or apprenticeship, the sections you have worked and your food hygiene certificate. Show you are reliable, fast to learn and calm under pressure.
Should I include photos of my food?
Not on the CV. A link to an online portfolio or social account with your dishes can help for some kitchens, but keep it professional.