Free Chef resume template & example
Chef hiring is brigade hiring: cuisine, station leadership, and the kitchens you have run. Executive chefs and owners want to know your food, your team, and your numbers. Here is how to write a chef resume that earns the tasting.
01 — Playbook
Chef resume tips that actually matter
01
Lead with cuisine and role
Executive chef, sous chef, chef de partie — plus cuisine: Italian, farm-to-table, sushi, French. Title and cuisine are the first filter; make them immediate.
02
Describe kitchen scope honestly
Covers per night, brigade size, stations overseen — use your real figures. “Ran a 10-person line doing 300 covers” tells the whole story.
03
Show menu and food-cost ownership
Menus you wrote, specials you ran, food-cost control you managed — describe the creative and business halves. Chefs are hired for both.
04
List sanitation credentials
ServSafe or equivalent certification goes with your credentials. It is often required and always reassuring — do not leave it off.
02 — Templates
Cvyon templates that suit chefs
Maitre
Fine-dining refinement for hospitality professionals — the right register for culinary careers.
Use this template
Frontline
Bold and direct for service professionals — straightforward kitchen energy.
Use this template
Showcase
Portfolio-led, work first — lets signature dishes and menus take center stage.
Use this template
03 — ATS
Will it pass applicant tracking systems?
Restaurant groups parse for title, cuisine, and certification keywords; independent owners read directly. Keep credentials and cuisine as plain text in a single column — and link any portfolio of plated work as a full plain-text URL. Check with Cvyon's free ATS grader.
Every Cvyon template exports through your browser's print-to-PDF, so the text layer stays selectable and searchable — the thing parsers actually read. After downloading, run your resume through our free ATS grader to confirm it scores well before you apply.
04 — FAQ
Chef resume questions
Should culinary school go at the top?
For recent grads, yes — with externships detailed. For experienced chefs, experience leads and education follows.
How do I show food-cost skill?
Describe what you managed honestly — inventory, waste reduction, menu engineering — without inventing figures.
Do chefs need a portfolio?
Photos of plated work help enormously. Link them as plain text; keep the resume itself clean.
05 — Explore
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