Resume

[Boondocker]

Do any of you have examples of resume's you've used as a chef/cook? Need to start building one

[blwchef]

I'll pm you mine.

[JBroida]

funny thing is i've auctually never used one... i've always gotten a job with one of two methods... networking (i.e. getting a great reference from a previous coworker or going to work with a previous coworker) or a little stage effort (i.e. i will find the place i really want to work, and if they dont want to hire me, i will offer to work for them for free for a few weeks so they can see how i work... it works out pretty well 99% of the time)

[kcma]

my resume has 3-4 lines in there... not even half a page... just basically a list of where i've worked.

[Boondocker]

these resume seem alot more straight to the point than the ones that I learned to write in my college writing classes. Makes alot more sense without all the BS.


Seeing as I've worked every station at my current location would I simply put my current station, (saute) or just all the responsibilities I've had in the kitchen? (creating daily specials, meat and fish butchery, menu development, making stocks, managing the line, ect?)

[kcma]

When I hire ppl. I overlook every single one of those details. I look at 1 thing only. The chefs and restaurant you came from.

That tells me about your understanding. Work ethic. Expectation. And interest. And that is all I need to know and cate about. Personally, I hate reading about specials, your specific responsibilities, etc. If any of that is relaveny. It'd come up in I terviews. Of course that's just me

[dough]

one of my favorite parts of the business is the lack of relevance resumes really have.
it doesnt hurt anything to have a well written resume and it will certainly look good on the more corporate side of cooking but most chefs i have met dont really think about whether the potential new guy can write a resume... main concern can said person cook then will they fit in with them and their cooks/staff.
i love guys that write about weird cooking competitions they have won like chili cook off champion of avella or what have you. i dont think facts like these will help you unless they relate to some special skill(oyster shucking champion).
so yea i support just developing more of a list of references with how long you worked at the place and position. if they care to know more fun facts will ask in the interview.