Tips for the most…delicious resume that every Chef needs to know!
Are you a cook with a long (or even a smaller) work experience? Do you want to take your career a step further but you don’t know how? Then you have to read the following tips and write the most…delicious resume!
First of all, 3 things should be highlighted in your resume:
- the quality of the companies where you worked
- what did you do there
- how long you worked there
Employers strictly check the above 3. If you have not worked in quality places adding unnecessary…dressings will not help.
The quality of the places is the most important. It’s better to be a Cook C in a famous restaurant or hotel than being Executive Chef in a tourist trap with bad reviews.
The procedures you learn to folllow as you go up to the scale of the kitchen builds your image as a Cook. So the better the companies you work in, the stronger your image becomes.
How long you worked in any business is also something that employers care about. As a rule, you should always complete at least one year in each company. As a Sous Chef and senior you will have to work for 2 to 3 years on average. Employers are looking for stability and many cooks do not have it. But if you do, you will climb faster on the kitchen scale!
There are many chefs out there who do not think of the employer, but only their own needs. This can work at the lowest levels where there are many employees, but at the top there is only one head and all those chefs underneath compete for this single position.
Of course, what you did in each position is also important. It is not enough, for example, to be a Sous Chef in the same place for 20 years. Every 2-3 years you have to move up or move forward. For an Executive Chef this period is 5 to 6 years in the same place (unless you are the owner of it!).
The simpler the better
90% of employers and recruiters now use software to track the hundreds of CVs they receive. You need to use word or pdf and keep your CV without colors, logos, icons and many graphics. It is only more difficult for them to upload and make the resuming of the CV in the system. If you are not sure about your resume, just look for examples on Google (you will see that everything is black and white and how it really focuses exactly where, when and what you did).
Finally, the bullet points in the resume should only focus on unique factors about your experience. What I mean; Every Head Chef is responsible for the cost of food, hygiene, kitchen management – you do not have to repeat these self-exmplanatory points in your resume! However, do not avoid to mention the prizes you have received, how many outlets and covers you served, the F&B turnover, the size of the kitchen team, and the type of kitchen. These give the employer a better idea of where you worked and how.
How to politely turn down a proposal for an interview, how to give up the glove, and how to maintain the best possible relationships with your employer come next week in the 2nd part of the Cook Exclusive Advice!
Inspired by: Hospitalio Recruitment