Assistant Chef CV Example
Designed for assistant chefs supporting head chefs and kitchen brigades in preparing high-quality dishes. Demonstrates your culinary skills, food safety knowledge, and ability to work under pressure.
Recommended template: ElegantPro
Key Skills to Include
Quick Tips
- Describe the type of cuisine and kitchen brigade size you have worked with to set expectations.
- Highlight your food hygiene certification level and any additional culinary qualifications.
- Include examples of dishes or menus you contributed to developing or improving.
- Demonstrate your ability to manage kitchen tasks efficiently during peak service hours.
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Upgrade to ProHow to Write Your Assistant Chef CV
An assistant chef CV should showcase your culinary skills, food safety knowledge, and ability to work reliably under pressure. Employers are looking for candidates who can support the kitchen brigade effectively, follow instructions precisely, and contribute to a smooth-running service. Whether you are progressing from a commis role or entering the kitchen for the first time, your CV should demonstrate both technical competence and a strong work ethic.
CV Structure
Use a reverse-chronological format starting with your profile summary, followed by work experience, qualifications, and skills. For each role, mention the type of venue, cuisine style, and average covers to provide context. Include four to five responsibilities and two to three measurable achievements per role. Keep the CV to one or two pages depending on your career stage.
CV Format
Select a clean, professional template that is easy to read at a glance. Kitchen managers often review CVs quickly between services, so clarity is essential. Use bullet points for duties and achievements, and ensure your food safety certifications are clearly visible near the top of the document.
CV Profile Examples
Experienced Assistant Chef
Dedicated assistant chef with four years of experience working in award-winning gastropub and hotel kitchens across the Midlands. Proficient in preparing starters, mains, and desserts to a consistently high standard during services of up to 150 covers. Holds a Level 3 Food Hygiene Certificate and a City & Guilds Diploma in Professional Cookery.
Junior Assistant Chef
Motivated assistant chef with two years of kitchen experience gained through a catering college placement and a busy high-street restaurant. Confident with mise en place, stock rotation, and following recipes accurately under time pressure. Keen to develop culinary skills further within a supportive brigade environment.
Career-Change Assistant Chef
Passionate home cook transitioning into professional kitchens after completing a Level 2 Professional Cookery course at Westminster Kingsway College. Brings strong organisational skills from a logistics background and a genuine enthusiasm for preparing fresh, seasonal dishes. Eager to learn from experienced chefs and build a long-term career in the culinary industry.
Summarise your experience level, the types of kitchens you have worked in, and your key culinary strengths in three concise sentences. Mention your food hygiene certification level and any formal cookery qualifications.
Key Skills for Your Assistant Chef CV
Food Preparation
Preparing raw ingredients through chopping, filleting, marinating, and portioning to support efficient service.
Menu Development Support
Assisting senior chefs with recipe testing, ingredient sourcing, and flavour profiling for new menu items.
Stock Rotation
Managing food stock using first-in-first-out principles to minimise waste and ensure freshness.
HACCP Compliance
Following hazard analysis procedures including temperature monitoring, labelling, and cleaning documentation.
Kitchen Equipment Operation
Using commercial cooking equipment safely and efficiently, including combi ovens, fryers, and blast chillers.
Portion Control
Weighing and measuring ingredients accurately to maintain food cost targets and consistent dish presentation.
Recipe Execution
Following established recipes precisely to deliver dishes that meet the restaurant's quality and presentation standards.
Time Management
Prioritising tasks and managing preparation timelines to ensure all components are ready for service.
Kitchen Hygiene
Maintaining a clean, organised work station and adhering to food safety regulations throughout each shift.
Work Experience Examples
Begin each role with a brief description of the kitchen environment and your place within the brigade. Focus on the sections you have worked, the cuisine styles you are experienced with, and any recognition received. Include achievements that demonstrate your contribution to food quality, waste reduction, or team efficiency.
Assistant Chef
The Coach & Horses, Stratford-upon-Avon
Supported the head chef in a two-rosette gastropub kitchen serving modern British cuisine with locally sourced ingredients to up to 120 covers per service.
Responsibilities
- Prepared mise en place for the starter and dessert sections, ensuring all components were ready before each service.
- Cooked and plated dishes to the head chef's specifications, maintaining consistency across every cover.
- Received and checked deliveries against orders, rotating stock according to FIFO principles and labelling correctly.
- Maintained HACCP records including temperature logs, cleaning schedules, and allergen documentation.
- Assisted with menu development by trialling new dishes and providing feedback during tasting sessions.
Achievements
- Contributed to a successful two-rosette retention during the AA inspection by maintaining consistent dish quality across all sections.
- Reduced food waste by 15% over six months by improving portion control and repurposing trim into staff meals and specials.
- Promoted from kitchen assistant to assistant chef within eight months based on performance and reliability.
Commis Chef
Hilton Garden Inn, Birmingham
Worked within a brigade of ten preparing breakfast, lunch, and dinner menus for a 200-room hotel with conference and banqueting facilities.
Responsibilities
- Prepared components for all three meal services, including chopping, marinating, and par-cooking items as directed.
- Operated commercial kitchen equipment including combi ovens, blast chillers, and immersion circulators safely.
- Cleaned and sanitised work stations and equipment at the end of each shift following hotel hygiene standards.
- Assisted the pastry section with dessert preparation during busy banqueting periods.
Achievements
- Received a commendation from the executive chef for maintaining zero food safety incidents during a 12-month period.
- Supported the delivery of a 300-cover charity gala dinner, preparing canapés and plated starters to exacting specifications.
Education & Qualifications
List your food hygiene certificate first, followed by any culinary diplomas or NVQs. Include the institution and completion date. If you completed an apprenticeship, mention the employer and training provider as this shows practical, industry-recognised learning.
Level 3 Food Hygiene Certificate
Advanced food safety qualification demonstrating supervisory-level knowledge of hygiene management in catering environments.
City & Guilds Diploma in Professional Cookery
Vocational qualification covering core culinary techniques, food safety, and kitchen management skills.
NVQ Level 2 in Professional Cookery
Practical competence-based qualification gained through assessed workplace performance in a commercial kitchen.
Level 2 Award in Food Allergen Awareness
Certification demonstrating understanding of the 14 major food allergens and how to manage them in food preparation.
Frequently Asked Questions
What qualifications do I need for an assistant chef CV?
How do I show progression on my chef CV?
Should I mention the cuisine style on my assistant chef CV?
How important is food hygiene certification on a chef CV?
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