Maxine Curry
Dayjob Limited
The Big Peg
120 Vyse Street
Birmingham B18 6NF
T: 0044 123 456 7890


Maxine comes to you with a hunger to learn new skills and cook fantastic food. She refuses to compromise on standards in a fast paced cooking atmosphere. As a seasoned professional she can maintain her composure during the busiest of rushes no matter what obstacles might be in the way. At the moment she works for ……………, where she is busy doing what she loves best, cooking from menus that are full of hearty home flavours. With colleagues she has a reputation for maintaining or raising the profit margins on food. Through her working life she has become comfortable being the top-ranking person in a kitchen. She has worked across all sections of the kitchen and has learnt everything there is to know about kitchen management. Aside from her professional competencies she is a team player and great communicator, who has a positive can-do attitude. At this stage of her career she would like to join a restaurant that has an established team from which she can learn more.



SOUS CHEF – Start Date – Present
Employers name – Location
Responsible for taking care of all the food preparation needs at the company restaurant or any other place where food is regularly served.


  • Making sure every dish follows the correct recipe precisely, every time.
  • Being the voice of the kitchen when communicating with waiters and bar staff.
  • Adhering to safety and hygiene regulations at all times.
  • Ensuring date labelling is correct and food correctly stored at the end of each shift.
  • Delegating tasks to individual members of the kitchen staff and then ensuring they are done.
  • Preparing and overseeing the cleaning rota, to ensure the regular cleaning of all kitchen areas.
  • Filling in for the Head Chef and Sous Chef in planning and directing food preparation in the kitchen where necessary.
  • Cooking food in a timely manner.
  • Ensuring the brigade has high culinary standards.

JOB TITLE – Start Date – End Date
Employers name – Location

JOB TITLE – Start Date – End Date
Employers name – Location



  • Excellent cooking skills.
  • Advanced knowledge of culinary, baking and pastry techniques.
  • Comfortable with being the second in command of a kitchen.
  • Have Level 2 Health and Safety in the Workplace Award.
  • Ability to work flexibly over evenings and weekends.
  • Familiar with industry’s best practices.
  • Physically fit and can remain standing for long periods of time.
  • Willingness to learn and take on board instructions.
  • Onboarding new employees.
  • Knowledge of food-related curriculum and training techniques.


  • Mentally strong and able to take setbacks.
  • Can work long into the night.
  • Easy to make friends with.



Food sanitation
French cuisine
Controlling budgets
Minimizing wastage



University name  –  Degree details              Study Dates
College name      –  Qualifications                Study Dates
School name       –  Subjects / Grades          Study Dates



Available on request.



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