SAMPLE CHEF & HOSPITALITY CV

Name Fernanda Maria Arango Rodriguez

Gender Female

Date of Birth 16 June 1985

Place of Birth Mexico City, Mexico

Nationality Mexican

Marital Status Married

Spouse Details

(if applicable)

Mario Montoya

(currently working as a industrial designer)

Home Address 25 Reforma, Mexico City DF

Telephone+55 1 123 456 (home)

+55 9876 542 (cell)

E-mail fhar@yahoo.es

Tertiary Education List all qualifications received including the years studied andthe names of the institutions. List you most recentqualifications first.

Jan 2003- July 2006 International ChefInstitute of Commercial Cookery, Mexico City

June – July 2003 Gastronomie et Civilisation Françaises Le Cordon Bleu, Sao Paulo, Brazil(Practical cooking course)

Primary & SecondaryEducation

Include details of your you primary and secondary schoolingincluding the which countries the schools were located.

1997 - 2002 St. Maria CollegeSenior CertificateJardins, Sao Paulo, Brazil

1991 - 1996 St Patrick’s Junior Catholic SchoolInsurgentes, Mexico City, Mexico

Languages List the languages which you can use to communicate at aneffective level. If you have taken an English test such asIELTS or TOEFL please include the date the test was take andthe individual scores.

Spanish (native speaker)Portuguese (advanced level)English (advanced level)

IELTS (Academic Module)Date taken: 6 June 2006

Overall Score: 7.0Reading: 7.0Writing 7.0Speaking: 8.0Listening 8.0

Internships/IndustryAttachments(If applicable)

List the dates and the companies where you completed yourattachments. Also include an outline of your duties.

Mar 2005- Jun 2005 CookMickey’s Restaurant, Disneyland, CA, USA100 seat restaurant specialising in international food.

• Reporting to the chef• Full understanding of all mise en place• Cooking of entrees/starters• Preparing main courses

Work Experience

Current Position List the details of your current position, including thecommencement date and position title. Provide detailedinformation about position including your duties, skills, andresponsibilities. Please present this information in bullet form.

(see example below).

Aug 2006 - present Demi ChefLuigi’s Restaurant, Mexico City300 seat restaurant specializing in Italian food.

• Daily preparation of the mise en place for tencomplete services (starter, main course and desert)

• Weekly preparation of the lunch service (internationalcuisine)

• Preparation of Italian cuisine (sauces, pizzas, risottos,pasta)

Previous WorkExperience

List the details of your previous positions, including thecommencement dates and position titles. Provide detailedinformation about each position including your duties, skillsand responsibilities., Please present this information in bulletform and list your most recent position first and the firstposition you held last. (see example below).

Sept 2003 – June 2006 CookRodriguez’s Family BakeryPart – time position (20 hours per week)

• Preparing snacks for the café and snack bar inside thebakery

• Making cold and hot beverages• Cashier responsibilities

INCLUDE THIS INFORMATION IF YOU ARE A CHEF.

Skills: ♦ indicates the skills and areas of experience.

Saucier Entremetier Gardemanger PatisserieChef de Partie ♦ ♦Demi Chef ♦ ♦Commis ChefApprenticeCook ♦ ♦A la carte ♦ ♦Functions up to 100 ♦Functions up to 300Functions up to 500Functions over 500Fine dining ♦General restaurantBistro ♦ ♦ ♦General mise en place ♦ ♦ ♦Requisition ordering ♦ ♦ ♦Market list ordering ♦ ♦On line ordering ♦ ♦

Experience in Western Cuisine? I have been involved in the preparation of Italian and French cuisine and also thepreparation of typical American dishes during my internship at Disneyland. "Risotto" is oneof my specialties along with Italian food in general and sauces.

What are the goals of your internship in Australia?To learn more about different cuisines, cookery and improve my professional skills, also toexperience a new way of living and working within different cultures.

Referees Please provide the contact details of at least 2 referees includingtelephone numbers, street addresses, email addresses and faxnumbers, current position titles and the name of the company wherethey are currently working. One of your referees must be from yourcurrent or most recent employer.From current employer

Mr Luigi TovelloOwnerLuigi’s RestuarantAvenida Americas 1611Mexico CityPh +55 1 987 6543Fax +55 1 987 5432Email luigi@luigis.com.mx

From previous employers

Ms Minnie JohnsonHead ChefMickey’s RestaurantDisneyland, AnaheimCA, USAPh + 1 2 123 4567Fax+ 1 2 123 4567Email: minnie@disneyland.com

Please email your cv as a Word document. Please do not scan or send as a PDF.