Your C.V should be a best seller not a few I am not bother to fill it!
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When applying for a new vacancy, you need to introduce yourself to the Recruiters.
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Nowadays we combine two documents to do so:
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| A Motivation Letter: Few words to present yourself, explaining your professional focus and the reason of your approach. |
A Curriculum Vitae (CV): resuming your professional background as well as your qualifications and all your details.
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(Below you will find a template for those two documents)
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| I am afraid to say that Recruiters (either Hotel, Restaurant or Agency) will at first, only glance at your C.V for a maximum of thirty second (!), just searching for the Keywords suitable for the vacancy or the establishment they recruit for. |
So make sure that when you write your own C.V, the form is really complete as well as really simple (see template below) full of relevant Keywords
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If you want to be taken seriously, be understood via your C.V, find a good position in a serious establishment, and be able to call your C.V a C.V. Make sure your C.V contains:
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Your name and address.
Telephone (mobile is easier), best time to contact.
Email address (for interview confirmation!)
Date of birth, marital status, education and qualifications.
Any Information Relevant to Application.
Any Information Relevant to Application.
Any Information Relevant to Application.
Explain the type of restaurants and menus you have been working on. That will give a really good impression.
Explain your daily duties. You know you are a Chef the reader does not !
Impress the reader with glossary terms, everybody love that!
Your C.V should be a best-seller and not one of the few I am not bother to fill it!
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Use
the C.V template below (copy and paste)
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Motivation letter (Sample):
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Your Name, Address & Contact numbers
Dear Madam, Dear Sir
Working as a Chef for now nine years, in well renowned establishment, Michelin Star & Relais Chateau ( whatever your background) I wish to pursuit my career in the UK, Passionate about my career, always in search of new tastes, dishes, and creation. Having good Human relationship, I enjoy learning as well as sharing my culinary knowledge, my enthusiasm and training new young chefs.
In few words make the first contact in a pleasant, agreeable and efficient manner, letting the reader know who you are, why you are writing and what you want!
Yours truly, Blah blah blah
Then the C.V:
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| You (Sample C.V) photo of yourself |
Name: Me
Date of Birth: Today
Position: Chef de Partie
Marital status: Still single!
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Your Experiences |
Work experience: 9 years
Your Salary: £111111
Availability: Two weeks notice
Key skills:
- Acquired experience running Michelin star standard kitchens for several years.
- Strong background in all phases of restaurant management.
- Ability to work under pressure and busy environment.
- Able to co-ordinate multi-faced tasks involved in managing prestigious restaurants.
- Strong training skills and ability to get on with people.
- Effective communication skills both written and verbal.
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Your Requirements |
Location: West Sussex
Salary: £111111
Personal Summary:
- Highly motivated, confident, organised, honest, hardworking with a flexible approach to work.
- Enthusiastic, reliable and pro active. -Self-motivated and assertive.
- Eager to find a position with a structured defined career progression.
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Education |
September 1989-May 1991 COLLEGE DIPLOMA IN PROFESSIONAL CATERING
Bournemouth & Poole College of further Education
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Qualification |
City & Guilds-706/1, 706/2, 707/6, 711 Bakery Competence part 1
I.E.H.O Basic Certificate in Food Hygiene R.S.A French
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Experience |
Only Explain the main relevant places you have worked in
Explain the type of restaurants and menus you have been working on.
The date of your staying.
Detail of your daily duties.
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(Sample) |
January 2001 to January 2003 Golf Club ---- West sussex
I was employed as Head Chef and I was responsible for the smooth running of the kitchen. I not only had the members catering needs to look after but conference catering Monday - Friday and Wedding parties for up to 130 most Saturdays of the year. The club also hosts Golf Society's most week days - these require breakfast, lunch and evening dinner. All the menu's are provided by myself and are costed accordingly by me. I worked within a budget set by our head office and I have achieved if not come under budget each year. I had a team of 4 working under my direction. The menu was fine dining.
After all, your C.V is about you! |
