Your C.V should be a
best seller not a few I am not bother to
fill it!
|
When applying for a new
vacancy, you need to introduce yourself
to the Recruiters.
|
Nowadays we combine two
documents to do so:
|
| A Motivation Letter:
Few words to present yourself, explaining
your professional focus and the reason of
your approach. |
A Curriculum Vitae (CV):
resuming your professional background as
well as your qualifications and all your
details.
|
(Below you will find
a template for those two documents)
|
| I am afraid to say that
Recruiters (either Hotel, Restaurant or
Agency) will at first, only glance at your
C.V for a maximum of thirty second (!),
just searching for the Keywords suitable
for the vacancy or the establishment they
recruit for. |
So make sure that when you
write your own C.V, the form is really complete
as well as really simple (see template below)
full of relevant Keywords
|
If you want to be taken
seriously, be understood via your C.V, find
a good position in a serious establishment,
and be able to call your C.V a C.V. Make
sure your C.V contains:
|
Your name and address.
Telephone (mobile is easier), best time
to contact.
Email address (for interview confirmation!)
Date of birth, marital status, education
and qualifications.
Any Information Relevant to Application.
Any Information Relevant to Application.
Any Information Relevant to Application.
Explain the type of restaurants and
menus you have been working on. That will
give a really good impression.
Explain your daily duties. You know
you are a Chef the reader does not !
Impress the reader with glossary terms,
everybody love that!
Your C.V should be a best-seller and
not one of the few I am not bother to
fill it!
|
Use the C.V
template below (copy and paste)
|
Motivation letter (Sample):
|
Your Name, Address &
Contact numbers
Dear Madam, Dear Sir
Working as a Chef for now nine years, in
well renowned establishment, Michelin Star
& Relais Chateau ( whatever your background)
I wish to pursuit my career in the UK, Passionate
about my career, always in search of new
tastes, dishes, and creation. Having good
Human relationship, I enjoy learning as
well as sharing my culinary knowledge, my
enthusiasm and training new young chefs.
In few words make the first contact in a
pleasant, agreeable and efficient manner,
letting the reader know who you are, why
you are writing and what you want!
Yours truly, Blah blah blah
Then the C.V:
|
| You (Sample C.V)
photo of yourself |
Name: Me
Date of Birth: Today
Position: Chef de Partie
Marital status: Still single! |
Your Experiences |
Work experience:
9 years
Your Salary: £111111
Availability: Two weeks notice
Key skills:
- Acquired experience running Michelin star
standard kitchens for several years.
- Strong background in all phases of restaurant
management.
- Ability to work under pressure and busy
environment.
- Able to co-ordinate multi-faced tasks
involved in managing prestigious restaurants.
- Strong training skills and ability to
get on with people.
- Effective communication skills both written
and verbal. |
Your Requirements |
Location: West Sussex
Salary: £111111
Personal Summary:
- Highly motivated, confident, organised,
honest, hardworking with a flexible approach
to work.
- Enthusiastic, reliable and pro active.
-Self-motivated and assertive.
- Eager to find a position with a structured
defined career progression. |
Education |
September 1989-May 1991
COLLEGE DIPLOMA IN PROFESSIONAL CATERING
Bournemouth & Poole College of further Education
|
Qualification |
City & Guilds-706/1, 706/2,
707/6, 711 Bakery Competence part 1
I.E.H.O Basic Certificate in Food Hygiene
R.S.A French |
Experience |
Only Explain the main relevant
places you have worked in
Explain the type of restaurants and menus
you have been working on.
The date of your staying.
Detail of your daily duties. |
(Sample) |
January 2001 to January
2003 Golf Club ---- West sussex
I was employed as Head Chef and I was responsible
for the smooth running of the kitchen. I
not only had the members catering needs
to look after but conference catering Monday
- Friday and Wedding parties for up to 130
most Saturdays of the year. The club also
hosts Golf Society's most week days - these
require breakfast, lunch and evening dinner.
All the menu's are provided by myself and
are costed accordingly by me. I worked within
a budget set by our head office and I have
achieved if not come under budget each year.
I had a team of 4 working under my direction.
The menu was fine dining.
After all, your C.V is about you! |
