7 min read16 June 2026

CV for Chef or Hospitality in the UK 2026 — Guide

UK hospitality recruits across many roles, from commis chefs to head chefs, from kitchen porters to restaurant managers. Larger chains may use an ATS, while independent restaurants often review CVs directly. Your CV needs Food Hygiene certification, kitchen-specific vocabulary, and clean formatting. This guide shows you how to structure it.

What affects a chef's pay in the UK?

Pay for chefs and hospitality workers varies with the role in the kitchen brigade, the type of venue, the region (London is often higher) and the employer. Check the job advert for the exact rate:

Kitchen porter: an entry-level role in many kitchens
Commis chef: a junior cooking role
Chef de partie (CDP): you run a section of the kitchen
Sous chef: second in command; pay depends on the venue
Head chef: pay varies a lot by venue type and region
Restaurant/hotel manager: pay may include a service charge or bonus
Contract catering: base pay may be different, but regular hours and benefits are common

Where to look: restaurant and pub groups, hotels, contract caterers, and independent restaurants.

What CV format do UK hospitality employers expect?

Large hospitality chains may use an ATS such as Workday or Oracle Taleo. Independent restaurants often review CVs directly. For chain roles, ATS compatibility is worth checking:

Length: 1–2 pages. One page is standard for kitchen roles below head chef.
Food Hygiene at the top: State your Food Hygiene Level 2 (or Level 3 for supervisors) in the first section. Food handlers need appropriate food hygiene training, and employers often look for it first.
Sections: Contact → Certifications (Food Hygiene, allergens) → Personal statement → Work experience → Skills/Cuisine types → Education → References
Cuisine types: State your specialism clearly: British, Italian, Asian, pastry, contract catering. Employers often search by cuisine.
No photo, no DOB — UK convention. Do state Right to Work status.
File format: PDF. Simple formatting — hospitality managers often review on mobile between services.

How to describe kitchen experience on a UK CV

Hospitality recruiters want to see: covers per service, cuisine type, kitchen brigade position, and any efficiency or cost achievements. Not vague responsibilities.

Before (weak): "Worked as a chef in a busy kitchen." After (strong): "Chef de partie (grill section) at 200-cover brasserie. Managed mise en place and service for grill and rotisserie sections. Reduced food waste by 18% through improved prep scheduling. Maintained 5-star Food Hygiene Rating across 2 EHO inspections."

Before (weak): "Prepared food and cleaned the kitchen." After (strong): "Commis chef preparing 80+ covers/service in a 2-rosette hotel kitchen. Responsible for vegetable prep, sauce work, and dessert plating. Trained in allergen management (14 declarable allergens) and HACCP documentation."

Use UK hospitality vocabulary: 'covers', 'mise en place', 'brigade', 'EHO inspection', 'HACCP', 'allergen management', 'Food Hygiene Rating', 'COSHH', 'stock rotation'. These are terms recruiters and ATS keyword searches commonly look for.

Example CV for chef in the UK — Chef CV generated by MeuCV — Food Hygiene and covers

Which certifications boost a hospitality CV in the UK?

Beyond Food Hygiene Level 2, these certifications signal professionalism and open doors to better-paid roles:

Food Hygiene Level 2 (Food Safety in Catering) — the standard certificate for food handlers. State the awarding body and date.
Food Hygiene Level 3 (Supervising Food Safety) — often asked for in kitchen supervisor and head chef roles. Shows management capability.
Allergen Awareness — important since Natasha's Law (2021). Demonstrate you understand the 14 declarable allergens.
HACCP training — Hazard Analysis and Critical Control Points. Valued in contract catering and hotel kitchens.
COSHH — Control of Substances Hazardous to Health. Required for anyone handling cleaning chemicals.
Personal Licence (alcohol) — for front-of-house and management roles that authorise the sale of alcohol.
First Aid at Work — increasingly expected for senior kitchen staff. Valid 3 years.

5 errors that get your hospitality CV rejected in the UK

Missing Food Hygiene certification — without it on your CV, a recruiter may assume you are not compliant. Always state level, awarding body, and date.
No covers or service scale — 'worked in a restaurant' means nothing. State covers/service, kitchen size, and your brigade position.
Using non-UK kitchen terminology — 'cocinero', 'cuisinier', 'cozinheiro' will not match UK job titles in keyword searches. Use: Chef, Commis Chef, CDP, Sous Chef, Head Chef.
Including a photo — not expected in UK hospitality recruitment. Remove entirely.
No cuisine specialism stated — employers often look for a cuisine type. State clearly: British, Italian, Pan-Asian, pastry, contract catering, fine dining.

Your next step: build your hospitality CV today

Hospitality employers recruit all year round. If you can cook, manage a section, or run a kitchen, there are roles to apply for. A properly formatted CV with Food Hygiene, covers, and the right kitchen vocabulary helps you stand out.

MeuCV builds chef and hospitality CVs in an ATS-friendly single-column format — certifications prominent, brigade position clear, achievement-focused. From €5.99.

Create my hospitality CV →