A mid-level chef CV in the United Kingdom should show your technical skill, consistency, and leadership in a kitchen. This guide helps you highlight relevant experience so employers see you can run lines and support a head chef.
Use the examples and templates here to tailor edits for the roles you seek.
Building a Mid Level Chef resume?
Skip the blank page. Start with a template built for this role, then tailor it for each job you apply to.
Tip: use the template as a starting point, then swap in your own numbers and project names.
Mid-level chef CV, at a glance
Start with a clear header that includes your name, contact details, and a concise location line (town and country). Include links to a professional profile or kitchen portfolio if you have photos or a menu sample, and ensure contact details are current so employers can reach you quickly.
Follow the header with a two- to three-sentence profile that frames you as a mid-level chef, states your years of experience, and highlights one or two strengths such as line management or menu development. This profile guides the reader and sets expectations before they dive into your work history.
Mid-level chef CV: Profile vs Objective
In the UK, use a profile (summary) rather than an objective when you have several years of experience. A profile tells employers what you bring to the role, whereas an objective states what you want.
Profiles are generally more effective for mid-level roles. Write a profile like this, and tailor it for each vacancy.
Example: "Line cook and sous-chef support with six years in high-volume bistro and hotel kitchens, experienced in garde manger and hot line management, focused on consistency and staff training." Keep language concrete and avoid vague claims.
Mid-level chef CV: Relevant experience
List roles in reverse chronological order and focus on achievements rather than duties. For each role include the employer name, your job title, dates (DD/MM/YYYY format where possible), and a three- to five-bullet list of achievements showing impact, such as cost control, menu items launched, or team size supervised.
Use action verbs and numbers where you can, without fabricating data. Example bullets: "Managed a four-person line during service for 200 covers nightly" or "Reduced food waste by improving prep processes, saving time and cost." Be honest and precise about your role.
Mid-level chef CV: Skills and certifications
Create a skills section that balances hard culinary skills and soft leadership abilities, placing technical skills first. Include items like knife skills, sauce technique, butchery, food safety certification (e.g.
Level 2/3 Food Hygiene in Catering), HACCP, allergen management, stock control, ordering, and small-team leadership to show you can run a station and help train staff.
List certifications with issuing body and year, such as City & Guilds or other UK qualifications for food safety, HACCP, and allergen awareness. If you have wine, patisserie, or specialised training include it, and only list skills you can demonstrate in a shift or during a trial service.
Mid-level chef CV: Education and training
List education and training with UK terminology. Include GCSEs and A-levels if relevant, and vocational qualifications such as City & Guilds, NVQs/BTECs in Catering or Culinary Arts.
If you studied at university, note the degree and UCAS points where requested, and mention any links to the Russell Group or other UK universities. Use DD/MM/YYYY for dates and consider including details of apprenticeships and professional development.
Mention right-to-work status and, if applicable, eligibility for pension auto-enrolment and statutory 28 days of paid annual leave entitlement.