A head chef résumé example, with covers and gross profit on it

One complete head chef résumé, written out in full. The person is invented. The reading and the score come from the product itself.

ConxfolioPublished 2026-09-13

— covers, gp, turnover. the food is assumed.

Chefs are hired on food and kept on numbers, and a head chef's résumé that mentions no numbers is applying for a sous chef's job. This example is written out in full so you can read the business version, then put through the tools here so you can see what a parser takes from it. The candidate is invented. Tobias Wrenhallow does not exist, neither venue exists, and every figure was chosen to demonstrate a shape.

The example, in full

Covers, gross profit, turnover

Nine chefs and 220 covers a day across two services. Food gross profit from 62% to 71% after the menu and three supplier agreements were rewritten. Kitchen staff leavers from nine a year to three after the rota was fixed. An owner reads those three lines and knows whether this chef can run their room.

Waste is the fourth: down 31% by changing the prep list and the ordering cycle. In a kitchen, waste and gross profit are the same conversation from two directions, and a chef who has moved both has done the work rather than cut the portions.

The sous chef role earns its space

Service for 180 covers, forty banqueting events a year, four seasonal menus, 120 dishes costed. Costing is the line that separates a chef who can hold a gross profit from one who hopes for it, and it is learned in exactly this kind of role.

The training line closes the block: twelve commis chefs and six apprentices through their first year. In a trade with a retention problem, a chef who keeps people is worth more than a chef who cooks slightly better.

What the reading found

The door below hands the document to the résumé builder as plain text, through the same import an uploaded file goes through, and the review shows each field beside the line it came from. Here the completeness pass found four readable sections, 107 words of experience evidence and ten distinct skills, with the food safety certificate kept with its year.

Nothing in that reading involves a language model. Every string a reader emits is checked in code to be a span of the document, and a field that fails that check is dropped and counted rather than kept.

What the checker scored it

Ninety-seven out of 100, with one improvement remaining worth 8 points. The arithmetic is 100 × 30% + 100 × 30% + 92 × 40% = 97, explained in the article on the score. Seven action-led lines, two of them measurable, seven lines of depth, and 190 readable words against a band opening at 250.

Only two lines are counted as measurable on a page full of figures, because the rule reads percentages, money, durations and a fixed list of units, and covers are not on that list. The ATS checker shows which lines it counted, so a hospitality page can be written with both kinds of evidence deliberately.

What this example leaves off

No dish photographs, no menu extracts and no list of chefs trained under. A kitchen is judged on covers, margin and retention, and a page that leads with provenance is answering a question the owner asked second.

Awards and ratings held by the venue are left off as well, unless you were the head chef when they were won and can say so plainly. A rating belongs to the restaurant, and claiming one you inherited is the kind of thing a small industry finds out quickly.

What to change for your own

Change the venue. Gastropub, hotel, contract catering, care home and event kitchens all use this shape with different volumes and different margins. Then put in your own covers, gross profit, waste, brigade size and retention.

Keep the food safety certificate with its year. Keep one line about training. The design gallery holds 37 layouts, and the customer service example, the construction manager example and the architect example show the same structure in other work.