The Perfect CV

MTA Associates have compiled the following information, which will help you in getting the job you are interested in. Please read it carefully - this could be the preparation advice you need!

1. Presentation
  • Appearance is vital - Use spell check, use easy to read fonts and keep to 2 pages maximum.
  • Remember, the average CV is only looked at for 45 seconds!
2. Content
  • Use bullets to separate points and new paragraphs.
  • Include a Summary or Technical Profile, highlighting all commercial technical skills and length of experience.
  • Don't overdo bold, italics or underline- remember they are there to make things. STAND OUT! Avoid CLUTTER - Everything you have heard about 'white space' is true.
3. Wording
  • PROOF READ your CV at least3 times and get an objective opinion from others to check for form and content.
  • GENERALISATIONS are not impressive. Be specific, and use real examples to emphasise your achievements in your employment. Use size of company, turnover, number of employees and type of industry to back-up credibility.
4. Selling
  • A CV should be more than a list of past jobs. When describing your work experience, ask yourself not what you did, but how well you did it!

Your C.V should be a best seller!

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.

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.

You want to be taken seriously when applying for a position. Make sure your CV is understandable, clear and contains the following information:

  • 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.
  • List all your jobs starting with the most recent.
  • 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!
Copy and past the templates below:

Motivation letter (Sample):

Your Name
Address
Telephone Number
Email
Address of agency

Dear Sir/Madam

I have been working as a Chef for nine years now, in well renowned establishment, Michelin Star & Relais Chateau (whatever your background). I wish to pursuit my career in the UK. I am extremely passionate about my career and 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 faithfully

You (Sample C.V) photo of yourself

CURRICULUM VITAE

Name: A CANDIDATE

Date of Birth: Today

Current Position: Chef de Partie

Marital status: Single/Married

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.

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

Qualifications:

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

Work 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 you were there. Detail your daily duties. (example)

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.