Is Tobias Wrenhallow a real chef

No. He is invented for this page, and so are The Glasswright and Candlewick House Hotel. The figures show a shape and describe nobody's kitchen.

What do owners look for on a head chef's page

Covers, gross profit and whether the kitchen keeps its people. The food is assumed from the venues, and the business is what an owner is hiring a head chef to hold together.

Is gross profit safe to put on a résumé

A percentage is ordinary practice in hospitality and it is the language an owner thinks in. Raising kitchen gross profit from 61% to 71% in two years, with the mechanism named, is the single strongest line available.

What did the checker score it

99 out of 100, re-measured on 25 September 2026, with readable volume 2 points short and achievement quality 1 point short. The arithmetic is 100 × 30% for parseability + 100 × 30% for completeness + 97 × 40% for content. The writing check beside it scored 95, which is 91 of the 96 points that applied, and the 439 readable words clear the volume rule's full band at 250.

Should staff turnover be mentioned

If you hold the figure, yes. This example does not, and it makes the case another way: five junior chefs trained to section level with three of them into head of section roles inside eighteen months. Writing a leaver count you cannot support would be worse than the training line.

Which design is this rendered in

Nexus, one of the eight layouts shown as the ATS family. The eight were chosen on 2026-09-14 from a measurement of all 37 designs: each one exports a PDF whose text layer scores exactly what the pasted text scores, on both test documents, in one column, with the reading order kept and no graphics. The page used to be rendered in Broadside, which is outside that family, and this page used to argue that hospitality applications are read by a person anyway. The document moved on 2026-09-14 and the argument moved with it.

Example · Hospitality

A free 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 · updated 2026-09-25

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

The head chef example résumé drawn as a complete page in the Nexus design: name, summary, three dated roles with five lines under each, education, skills, languages — The example below, drawn by the builder's own renderer in the Nexus design. The picture was taken by pressing this page's own Use this example door and photographing what the editor rendered.

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.

The example, in full

An invented person. Not a real document, and not yours.

Tobias Wrenhallow
Head Chef
Bristol, United Kingdom · [email protected] · +44 117 496 0288

Summary
Head chef with eleven years in restaurants and hotel kitchens, working on menu development, gross profit and the rota. Runs a brigade of 9 chefs serving 700 covers a week.

Experience

Head Chef · The Glasswright, Bristol · 2021 to present

Raised kitchen gross profit from 61% to 71% in 2 years by costing 40 dishes again and renegotiating 6 supplier accounts.
Led a brigade of 9 chefs through 700 covers a week and held food waste under 3% of food purchases every month.
Wrote 4 seasonal menus a year with 12 suppliers and kept every dish inside its target plate cost across 2 years of price rises.
Trained 5 junior chefs to section level and 3 of them moved into head of section roles inside 18 months.
Passed 3 environmental health visits at the top rating and rewrote the kitchen's food safety records after the first of them.

Sous Chef · Candlewick House Hotel, Bath · 2017 to 2021

Ran the pass for 300 covers on a Saturday service and kept the average ticket time under 14 minutes through 4 summers.
Delivered 90 weddings and banquets a year for up to 220 guests and plated every one inside its agreed service window.
Rebuilt the stock ordering routine across 3 kitchens and cut weekly food spend by 11% without changing a single menu item.
Covered the head chef role for 5 months during a vacancy and held the hotel's food scores through 2 inspection visits.
Prepared the daily preparation lists for 4 sections and opened the kitchen 6 shifts a week for 4 years running.

Chef de Partie · Candlewick House Hotel, Bath · 2015 to 2017

Cooked the sauce section through 200 covers a service and sent every plate inside the timings the sous chef set.
Produced 600 portions of stock and sauce a week and recorded every batch against the kitchen's own temperature log for 2 years.
Ordered 30 supplier deliveries a week and checked each one against the invoice before any of it reached the cold store.
Reduced waste on the larder section by 24% by portioning to a written specification and freezing trim for the daily stock pot.
Supported 3 menu changes over 2 years with new dish trials and wrote the section notes the next chef on that section followed.

Education
Professional Cookery Diploma · Avonmouth College of Hospitality, Bristol · 2013 to 2015

Skills
menu development, dish costing, gross profit control, supplier negotiation, stock and ordering, kitchen management, food safety, banqueting, rota planning, apprentice training

Languages
English · native · French · B1

Certifications
Level 3 Food Safety and Hygiene · 2024

Covers, gross profit, waste

A brigade of nine chefs through 700 covers a week. Kitchen gross profit from 61% to 71% in two years, after forty dishes were costed again and six supplier accounts were renegotiated. Food waste held under 3% of food purchases every month. An owner reads those three lines and knows whether this chef can run their room.

The menu line is the fourth: four seasonal menus a year with twelve suppliers, every dish held inside its target plate cost through two years of price rises. In a kitchen, waste, plate cost and gross profit are the same conversation from three directions, and a chef who has moved all of them has done the work rather than cut the portions.

The sous chef role earns its space

The pass run for 300 covers on a Saturday with the average ticket time under fourteen minutes, ninety weddings and banquets a year for up to 220 guests, and weekly food spend cut by 11% without changing a menu item. Ordering and service under that volume are what separate a chef who can hold a gross profit from one who hopes for it, and they are learned in exactly this kind of role.

The cover line closes the block: five months holding the head chef role during a vacancy, with the hotel's food scores held through two inspection visits. In a trade that loses people, a chef who holds a kitchen together while it is short-staffed is worth more than a chef who cooks slightly better.

Skills for a chef résumé, grouped

Tobias's skills fall into menu, money and kitchen. Menu: menu development, banqueting. Money: dish costing, gross profit control, supplier negotiation, stock and ordering. Kitchen: kitchen management, food safety, rota planning, apprentice training. An owner hiring a head chef reads the money group as closely as the menu one, because margin decides whether the kitchen survives.

Pastry, contract catering and hotel kitchens each have their own vocabulary, so name the groups after your own kitchen. Name and order the groups yourself in the free résumé builder, or keep one list.

From chef de partie to head chef

A chef de partie's résumé proves a section held under pressure: covers served, consistency, a station you ran alone. The Candlewick roles start there. The sous chef role earns its space with the pass, the rota and the stock you controlled.

Head chef lines add the whole kitchen's numbers: gross profit, waste, covers and the team you trained. Keep the food safety certificate in its own block with a level and year. The guide to quantifying achievements helps turn service into figures.

How it reads and scores

The import review read three dated roles with five achievement lines under each, one diploma, ten skills, two languages, and the food safety certificate kept as the one certification with its year. The ATS checker scored it 99 out of 100, re-measured on 25 September 2026, with readable volume 2 points short and achievement quality 1 point short: 100 × 30% for parseability, 100 × 30% for completeness and 97 × 40% for content. The writing check scored it 95, which is 91 of the 96 points that applied here, and the five points it withheld went to one rule. How our examples are made explains the import review and the scoring behind these figures.

The Conxfolio import review after the door opened, showing Tobias Wrenhallow's example read into fields beside the rendered page, with the line saying it is an example — Tobias Wrenhallow's head chef résumé read into fields, each field beside the line it came from.

The same import review on a 390 pixel phone screen, with the example notice above the accept button — Tobias Wrenhallow's head chef résumé in the same review on a 390 px phone.

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 training record.

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.

Write yours beside it

Opens the builder with Tobias's example loaded, saved as its own entry in the Nexus design. Replace every line with your own. Free, no account.

Use this example Check a résumé instead

Questions

Is Tobias Wrenhallow a real chef: No. He is invented for this page, and so are The Glasswright and Candlewick House Hotel. The figures show a shape and describe nobody's kitchen.
What do owners look for on a head chef's page: Covers, gross profit and whether the kitchen keeps its people. The food is assumed from the venues, and the business is what an owner is hiring a head chef to hold together.
Is gross profit safe to put on a résumé: A percentage is ordinary practice in hospitality and it is the language an owner thinks in. Raising kitchen gross profit from 61% to 71% in two years, with the mechanism named, is the single strongest line available.
What did the checker score it: 99 out of 100, re-measured on 25 September 2026, with readable volume 2 points short and achievement quality 1 point short. The arithmetic is 100 × 30% for parseability + 100 × 30% for completeness + 97 × 40% for content. The writing check beside it scored 95, which is 91 of the 96 points that applied, and the 439 readable words clear the volume rule's full band at 250.
Should staff turnover be mentioned: If you hold the figure, yes. This example does not, and it makes the case another way: five junior chefs trained to section level with three of them into head of section roles inside eighteen months. Writing a leaver count you cannot support would be worse than the training line.
Which design is this rendered in: Nexus, one of the eight layouts shown as the ATS family. The eight were chosen on 2026-09-14 from a measurement of all 37 designs: each one exports a PDF whose text layer scores exactly what the pasted text scores, on both test documents, in one column, with the reading order kept and no graphics. The page used to be rendered in Broadside, which is outside that family, and this page used to argue that hospitality applications are read by a person anyway. The document moved on 2026-09-14 and the argument moved with it.

Conxfolio is a free set of four career tools: a résumé builder with 37 rendered layouts, an ATS résumé checker that prints its own arithmetic, a cover letter builder that traces every proof paragraph back to the line it came from, and a portfolio builder with 22 authored designs. There is no account to create, nothing is held back for a paid plan, and no language model is used anywhere in the product, so the readers, the score and the letter are deterministic code you can check.