Chef CV Example

Run the fish and sauce sections in a 2 AA Rosette restaurant serving 70 to 140 covers a night, in a brigade of 9.

• Prepare and cook fish and sauces for every service, keeping dishes consistent with the head chef's specifications
• Developed 3 seasonal fish dishes for the tasting menu; one stayed on for 3 menu changes in a row
• Cut fish waste by around 15% by changing how whole fish are broken down and using trim in stocks and staff meals
• Place daily orders with fish and dairy suppliers, helping the kitchen hold food cost at 29% of sales
• Train and supervise 2 commis chefs on prep, knife skills and section set-up
• Keep HACCP records, temperature logs and the allergen matrix up to date; the kitchen kept its 5 food hygiene rating at its last inspection
• Run the pass on the sous chef's days off
• Prepare and portion around 40 kg of whole fish a week

Started as commis in a busy gastropub serving up to 250 covers on Sundays, and was promoted after 14 months.

• Ran the grill and roast sections on Sunday services of up to 250 covers
• Prepared sauces, stocks and desserts for the week, working to a prep list and strict stock rotation
• Helped introduce a specials board that sold around 40 dishes a week
• Promoted to Demi Chef de Partie after 14 months
• Took deliveries, checked temperatures and rotated stock first in, first out

Part-time role in a busy cafe kitchen while studying at college.

• Washed up, cleaned and helped with prep for up to 150 covers a day
• Moved on to cooking breakfasts and lunches after 6 months