As a chef recruitment agent, I’m always amazed at the quality of chef CVs that join our register and apply for positions daily. Some of these CVs make the candidate literally unemployable with the standard of content. You don’t need a glossy four-page CV to make your presence known. I’ve seen one-page CVs that, on first inspection, looked like nothing special. But on second glance, the chef had an impressive background in Michelin-starred restaurants around the world. She managed to write more on one page than most chefs could on 4 pages. Sometimes less is more. 

It’s a fine balance between getting your employment experience across on paper in a confident way, without trying to pad up the CV with keywords and writing a CV to impress the person who reads it. You should really be talking about yourself as a chef and what drives you to do the job you have dedicated your life to. Working as a chef is a labour of passion, and this should come across in one way or another, or your CV is bound to end up on the ‘not interested’ pile. After all, you’re not filling in a tax return.

A well-written CV should speak volumes about you as a person and a chef. I’ve seen CVs that could have been written in 5 minutes, with the barest information, leaving the recruitment agent wanting to offer the candidate a position but unable to find a reason to do so. Some of these candidates have good experience, but have not translated that onto paper. I had one chef who worked on yachts for 14 years and expected that, just because he had worked for that long, he didn’t really need a CV outlining his experience. 

I can’t overstate the importance of chefs having a food portfolio, something that demonstrates your skills and abilities and showcases your strengths. It supports your CV and addresses some of the questions a client/captain might have. It helps paint a broader picture of the person creating the food. You can tell a lot about a chef from their food portfolio. And with high-quality images now available on mobile phones, there really is no excuse not to have one. If you’re proud of the food you create, why wouldn’t you want to show it? Unless you’re trying to hide something? And Instagram accounts showing a few dishes and endless holiday snaps don’t really cut it. We’re now in 2026, not 1996. It shows professionalism and dedication to your craft when you don’t blur the lines between work and play. If you want to be taken seriously, present yourself seriously. 

I can read a CV in one minute and decide whether the candidate is suitable for the advertised position, and if I want to continue reading it for closer inspection and evaluation. Chefs should realise that these simple pieces of paper can define the trajectory of their careers. A poorly written CV does more harm than good when compared to one which is well written and laid out. And don’t be fooled, it is possible to make yourself almost unemployable. 

My tips for writing a compelling CV that recruitment agents will take seriously when considering you for positions are: 

Have a profile photo of yourself. It adds a more personal touch to the content, helping the reader relate to it. It’s a simple thing that many people don’t bother with.

Write the month and year that you started and finished positions. I’ve seen chefs write 2023-2024 when listing a previous employment engagement. What does 2023-2024 mean? Does it mean December 2023 to January 2024 or January 2023 to December 2024? There is a huge difference!

Don’t repeat the same information or experience across job listings. Some CVs look like they have copied and pasted for each position they worked. No two positions are alike; there are always standout differences, highlight these.

Don’t overqualify yourself with skills. Any skilled recruitment agent will see through this. I’ve seen CVs from 18-year-old chefs straight out of catering college applying for travelling private chef positions earning $14,000 USD per month.

Keep the CV information in a clear, organised, and easy-to-read format. Each job experience should flow into the next one, with a brief description outlining the position and your responsibilities. Keep sections separated. As a recruiter, I am not so interested in what school you attended 10 years ago. I’m more interested in the chef journey you have taken and what singles you out from the crowd for the position you have applied for.

Always try to get a reference from your last position or, at the very least, a recent position. 

It’s simple, really, place yourself forward in the best possible light. What’s the alternative?