About this template
The Industry — Culinary Chef template is a gastronomic CV pairing Cormorant Garamond titles with handwritten Caveat accents on deep Bordeaux red. Dedicated zones for brigade size, signature dishes, awards and Michelin stars or Gault & Millau points organise a career that should read like a tasting menu — precise, hierarchical, alert to the signals of the trade.
Who is it for?
It suits executive chefs, head chefs, sous chefs and pastry chefs applying to fine-dining houses (Eleven Madison Park, Per Se, The French Laundry, Noma, El Celler de Can Roca, Atelier Crenn, Single Thread), hotel groups (Four Seasons, Mandarin Oriental, Rosewood, Aman, Six Senses) and restaurant openings. Equally relevant for culinary R&D profiles and chef-owners pitching investors or franchise groups.
How to use it
State brigade size (head count, main positions: sous chef, chef de partie, commis), cover count per service, service rhythm (services per day, open days per year) and awards year by year (Michelin stars, Gault & Millau points, James Beard, World's 50 Best ranking). List MOF, Bocuse d'Or, San Pellegrino Young Chef and other competition results. For openings, state phase (concept, opening, ramp-up) and the first guide-cycle rating obtained.
Frequently asked questions
How do I list stars earned across multiple houses?
House by house with year of award and year of retention. 'Le Bernardin, sous chef 2017-2021 (3 stars maintained)' is more readable than 'multiple starred kitchens'. Fine-dining recruiters at Daniel Boulud Group, Thomas Keller Restaurant Group and Alain Ducasse Entreprise verify dates against the Michelin Guide and James Beard archives.
Should I name suppliers and producer partners?
Yes for executive-chef and chef-owner roles. Sourcing (Bordier butter, Petrossian caviar, single-vineyard olive oils, line-caught Cornish day boats, heritage breeds from named farms) is a positioning signal as strong as star count. For sous chefs and chefs de partie, it is not expected — focus on dishes worked and stations led.
Does it suit hotel pastry or bakery applications?
Yes for hotel pastry chefs and head bakers in luxury hospitality. Adapt the signature section to entremets, banquet showpieces and viennoiserie at scale. For boutique pastry (Dominique Ansel, Pierre Hermé, Cédric Grolet Boutique), use the Trade — Baker template instead, which speaks more directly to that sub-sector and its specific accolades.
