The CV Store | Your first step to a better career

Becoming a Chef is often more of a lifestyle, rather than a job description. Chefs need to demonstrate a passion for food, coupled with a commitment to providing total quality service in culinary arts. When writing your Chef CV, you’ll want to set a tone that showcases your passion and creativity.

Typical day-to-day duties of a Chef:

• Creating menus
• Supporting the management of budgets
• Championing best practice
• Managing food preparation functions in line with strict quality constraints
• Participating in marketing activity
• Overseeing the management of stock
• Forging, maintaining and developing contacts with suppliers
• Managing, motivation and developing staff
• Ensuring adherence to health, safety and hygiene obligations

Your CV will need to highlight your experience in the above areas. In addition, transferable skills, such as a flexible, motivated and proactive approach should be demonstrated. You should also highlight your ability to grasp new concepts quickly, generate fresh and innovative ideas whilst also being able to work within fast-paced customer-oriented working environments.

Your questions:

I am 32 and have always been interested in becoming a Chef. Am I too old to be thinking of changing careers?

You’re never too old for a career change! You should contact your local college / university and ask about their courses. Popular courses for people looking at becoming a Chef include: a Diploma in Professional Cookery or a BTEC in Hospitality.

What are the hours like for a Chef?

Chefs generally work long and often unsociable hours, so you’ll need to be prepared for this. Because of this, you’ll need to discuss this potential change in career with friends or family members as you might not get to see as much of them.

I have just left school and have always been interested in cooking. Are there apprenticeships available for this area?

Yes, apprenticeships are often the best route to becoming a fully qualified chef and normally involved practical, kitchen-based experience, coupled with classroom-based theory.