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This is the place to start with the quest for your first or next career move. It will be the first piece of information a prospective employer has on you, and as a result it will be this piece of paper that determines whether or not you get an interview (unless you come recommended). It would seem all too often that resumes, do not have the initial impact that they could and should.

So here are our thoughts:

One page of paper is enough. Coming from a European background I used to love attaching another sheet of paper to my resume. The fact is that resumes are only scan read so it is a case of quality not quantity.

Current information first. Let them know where you are working now and a brief summary of your responsibilities. What you were doing three or four years ago is less relevant.

Keep it legible, no fancy text keep it clean and crisp.

Accurate, it is a small world out there so do not stretch the truth too much it could be a little embarrassing.

Make sure you read it through, it is not unusual for candidates to mis-type their phone number!

E-mail addresses are in , it saves a lot of phone tag for both parties.

Faxing is fine, fancy paper is great but getting the resume in their hands is paramount (use a paper that easily goes through a FAX machine).

Format, keep it the same throughout, make it easy for the recipient.

Ensure your cover letter is addressed to the Executive Chef and make sure you spell their name correctly.

And lastly no famous quotes, they really suck...

This is how we think a good resume should look.

Joe Smith
100 Chesterfield Road
Station Approach
Chicago, IL 65465
(773) 555 1212

[email protected]

Employment History

Intercontinental Hotel, Chicago, USA Executive Sous Chef

May 1999 to present

Responsible for maintaining the operation and overseeing of four Food and Beverage outlets and Banquet operation for up to 700 covers. Maintaining a 26% food cost and labor control of 45 employees. Additional duties include Sous Chef development, departmental budgeting, scheduling, purchasing, maintaining departmental budget and menu planning.

Ritz Carlton Hotel, Florida, USA Sous Chef

August 1995 to May 1999

Oversaw four Food and Beverage outlets and Banqueting operation. Supervised culinary staff of 55 employees. Additional duties included recruiting, training, scheduling and annual staff evaluations.

The Regent Hotel, London, England Junior Sous Chef

November 1992 to August 1995

Hired as part of the pre-opening team as Chef de Partie, Garde Manger. Reassigned to the Banquet Kitchen for a one year period, where I gained experience in plated banquets for up to 300 covers. Promoted to Junior Sous Chef in the fine dining restaurant.

Four Seasons Hotel, London, England Demi Chef de Partie

July 1990 to November 1992

Commenced employment as First Commis working in all sections of the kitchen. Promoted to Chef de Partie, Garde Manger. Responsible for overseeing the preparation of menu items for the hotel's three outlets and banqueting up to 500 covers.


Westminster Hotel School London

Culinary Diploma Graduated with Honors

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