Culinary CVs need to convey kitchen hierarchy, cuisine type, covers volume, and service tempo quickly. Kitchens are hierarchical and employers scan first for where you trained and at what level you are currently operating.
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ATS systems filter applications against these terms before a human ever reads your CV. ProCV automatically pins missing keywords into your generated output.
Lead with the quality tier: "Sous chef, 2-AA-Rosette country house hotel — 80 covers dinner service, 120 weekend lunch" immediately places you in context.
List your kitchen brigade role explicitly — Head Chef, Sous Chef, Senior Chef de Partie, CDP, Commis — and the section you led (pastry, fish, larder, grill) for each role.
Include Food Hygiene Level 3 (and Level 4 for head chef roles) near the top — kitchens are regulated environments and certificates are checked before interview.
The same role goes by different names depending on the employer, country, and seniority level. ProCV recognises all of these and tailors your CV accordingly.
ProCV's AI reads your experience, researches the current market for your role, and writes a tailored, ATS-optimised CV in minutes — with cover letter and interview preparation included.
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