Professional CV templates designed for hospitality roles — chef, front office, and housekeeping. Choose a template, preview it, and download as PDF to customise.
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Sous Chef — Indian & Continental Cuisine
+91 98765 43210 · rajesh.sharma@email.com · Mumbai, Maharashtra
Passionate chef with 8 years of experience in five-star hotel kitchens. Specialised in Indian regional cuisine and continental fare. Proven ability to manage high-volume kitchen operations, train junior staff, and maintain consistent food quality and hygiene standards.
Sous Chef
2021 – Present
Taj Lands End, Mumbai
Manage hot kitchen operations for 3 restaurants. Train and supervise 15 kitchen staff. Maintain food cost at 32%. Introduced 4 new regional Indian dishes that increased restaurant revenue by 15%.
Chef de Partie
2018 – 2021
ITC Grand Central, Mumbai
Managed the Indian cuisine section. Prepared daily mis en place for 200+ covers. Maintained HACCP compliance and achieved 98% in internal hygiene audits.
Commis Chef
2016 – 2018
Marriott Hotel, Pune
Rotated through hot kitchen, cold kitchen, and bakery sections. Assisted in buffet preparation for conferences and weddings up to 500 guests.
B.Sc in Hospitality & Hotel Administration
IHM Mumbai, 2016
Diploma in Culinary Arts
Culinary Institute of India, 2017
Indian Regional Cuisines, Continental Cooking, Bakery & Pastry, Menu Planning, Food Cost Control, HACCP, Kitchen Management, Staff Training
HACCP Certified (2022), WSET Level 2 Wine Certification (2021)