Chef resumes are judged on the kind of kitchen you've worked in and the level you operated at — section, sous, head chef — plus your ability to work fast and consistently under service pressure. Naming your section, cuisine style, and covers-per-service gives a head chef or venue owner a much clearer picture than a general "cooking experience" summary.
Professional Summary
Qualified chef with four years' experience across à la carte and function kitchens, most recently working as a senior chef de partie on the grill section of a busy 120-seat restaurant. Skilled in high-volume service, menu costing, and mentoring junior kitchen staff, with a strong focus on consistency and food safety standards.
Example Achievement Bullets
This is an illustrative example, not a real applicant's resume — use it as a guide for tone and structure, then build your own from your real experience.
Not naming the specific section or role you worked at (commis, chef de partie, sous chef) — kitchens are hierarchical, and this detail tells an employer exactly what you're capable of.
Leaving out the scale of the kitchen — covers per service, seat count, or function size — which signals whether you can handle the pace of the role being advertised.
Omitting food safety certification and compliance experience, which most hospitality employers require as a baseline.
Chefs in Australia typically earn between $60,000 and $75,000 a year depending on seniority and venue, with head chefs and specialist roles earning more. Demand remains strong across the hospitality sector, particularly for experienced chefs willing to work in regional areas.
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