Kitchens hire for a station and a cuisine, so a chef CV should say your level (commis, cook, chef de partie or sous chef), the cuisines you cook and the size of the kitchen. Pakistani, Indian, Arabic, Chinese and continental are different, and each job advert usually asks for one or two. Add HACCP and food safety training, your covers per day and any cost saving you achieved. Keep the language simple and list your recent kitchens first.
Chef de partie with 9 years of experience in hotel and restaurant kitchens, specialising in Pakistani and Arabic dishes and grill, with working knowledge of continental cuisine. Trained in HACCP and food safety, able to cook for 300+ covers a day and train commis chefs.
Pakistani and Indian cooking, Arabic cuisine (mandi, kabsa, grills), Continental basics, Tandoor and BBQ grill, HACCP and food safety, Menu costing and portion control, Kitchen stock and ordering, Knife skills and food prep, Training commis chefs.
A commis is a junior chef who prepares ingredients and learns stations. A cook handles regular cooking, and a chef de partie runs one station such as grill or curry. Write the title you really held at each kitchen.
Show your cuisine, kitchen size and covers per day, add HACCP or food safety, and write your passport and availability. Hotels like clear one or two-page CVs with the latest job first.
Write your years in each kitchen, the dishes you cook and your role. Add any food safety course you can take quickly. Hotels often use a cooking test, so your skill matters most.
For Gulf jobs, halal knowledge is expected, but for jobs in non-Muslim countries it can be an added advantage. Write it in one line, for example "experienced in halal kitchen practice".