Resume ideas

Discussion in 'Professional Chefs' started by chefwriter, Nov 17, 2012.

  1. chefwriter

    chefwriter

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    I'm writing my resume.

    What format do you like? Chronological, Summary, other?

    How many pages?

    Details and Dates?

    Font?

    Anything I forgot to menion.
     
  2. chef bilby

    chef bilby

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    I write my Resume to suit my job , use every bit of experience and relate it to how it could be an asset to the role for which you are applying , this works particularly well if the job that you are applying for is a little left of centre to what you usually do. 

    I've gotten call backs for interviews simply by putting a "Passion for Pastry" or " Played a Mentoring Role in Staff development " that creative use of language can tweak an employers interest and make you a more favourable candidate for the job .  
     
  3. chef bilby

    chef bilby

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    Oh yeah and employ the KISS methodology when writing your Resume 
    • Keep
    • It
    • Simple 
    • Stupid 
     
  4. foodpump

    foodpump

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    I dunno.... I've been out of the loop for so long now (owning my own business for 15 yrs) that I just don't know.

    Seems every resume I get has a paragraph of just adjectives under the name.  It is my understanding that this is for the "filters" that many HR dept's use when reviewing.  They don't actually read resumes, they set the filters to pick out words like "passionate", or "willing to learn" or whatever.  Those that make it through the filter get read.

    Me, I like chronological order.  Someone says they're "passionate" about cooking, but the resume only has one or two entries regarding cooking jobs with no dates, and I throw it out.

    Many of the smarter applicants I've known have 4 or 5 styles of resumes: One for the large HR dept.s, one for chain restaurants, one for P/T work, and one for smaller establishments.
     
     
  5. chefwriter

    chefwriter

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    Thank you all for your replies. It all helps. I'm interested in what you see on resumes that you don't like as well as what you do on your resume. This is my first resume in many years so I'm not sure how much has changed. Listing Every job I've ever had would be three to four pages long and not necessarily relevant so KISS seems to apply. Until recently I ran a successful family owned (mine) restaurant for many years so that should carry some weight. At least I'm hoping.

    Thanks again and keep the suggestions coming.
     
  6. arugula

    arugula

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    What I have always done was researched the job I was applying for then sorted threw my past experience to find the most suitable things to put. I put them in chronological order (3-5 jobs) put a short burp about my objective a list of my education and or papers I've aquired over the years and finally at the bottem references availible upon request. This I try to keep to a page in length cause I know employeers are usually very busy or in a rush to hire someone and don't want to read a book. This is what I have done doesn't mean its the right way or the best way. Just worked for me.