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Hospitality

Chef Resume: ATS Tips & Example (Australia)

Chef resumes are screened on qualifications, food safety and the kitchens you have run. Lead with your commercial cookery qualification and food safety credentials, state the cuisines, sections and covers you have worked, and show progression rather than a flat list of venues.

Naomi Shiels·Last reviewed 8 June 2026

ATS keywords for a chef resume

Many employers keep applications in an Applicant Tracking System (ATS), where recruiters search and sort them by the skills the role needs. Use these terms where they honestly describe your experience, so your resume is easy to find and easy to read:

commercial cookeryfood safety (HACCP)menu developmentkitchen managementfood cost controlà la carte servicesection / station experiencedietary and allergen managementstock and ordering

Key skills to highlight

Credentials Australian employers screen for

Common mistakes to avoid

Chef CV example: before and after

One experience entry, written twice. The numbers are illustrative, the structure is what matters.

Before

Chef, 2019 to present. Prepare and cook food to a high standard. Work across all sections of the kitchen, assist with ordering and stock, and keep the kitchen clean and compliant. Support the head chef as required.

With no cuisine, section, covers or qualification on the page, the venue cannot tell whether you have run a 40 cover bistro or a 300 cover function kitchen, and none of the ad's terms (commercial cookery, HACCP, à la carte) are there for the screening software to match.

After

Chef de Partie | Certificate IV in Commercial Cookery | Food Safety Supervisor certificate no. XXXXXX (current) | RSA

Modern Australian à la carte restaurant, 120 seats, 180 to 250 covers on a Saturday | August 2019 to present | Full time, split shifts

  • ▸Progressed from commis to chef de partie over three years, running larder and then the grill section through à la carte service.
  • ▸Menu development and costing: contributed six dishes to each seasonal menu change and worked to a 30 per cent food cost target, holding gross profit within budget across four menu cycles.
  • ▸Food safety and HACCP practice including daily temperature logs, cold chain checks and cleaning schedules; the kitchen passed two council inspections with no critical non-conformances.
  • ▸Dietary and allergen management, including maintaining a documented allergen matrix for the full menu and separate prep protocols for coeliac and severe nut allergy orders.
  • ▸Trained and led three apprentices and two kitchen hands on section during service, and ran stock and ordering for the section against weekly par levels.

Same kitchen, same knives. The rewrite states the qualification, the cuisine, the covers and the section, and shows a commis to chef de partie progression instead of a flat list of venues.

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Example · Chef58/100
Keywords matched11 / 19
Requirements evidenced6 of 12

Missing keywords

commercial cookeryfood safety (HACCP)menu developmentkitchen managementfood cost control

Your live ATS match score, with the exact edits to make.

Frequently asked questions

What qualifications do I need on a chef resume in Australia?

Most roles expect a Certificate III or IV in Commercial Cookery and a current Food Safety Supervisor certificate. State both near the top, with an RSA if the venue serves alcohol.

How do I show my experience as a chef?

Name the cuisine, the section you ran, the covers per service, and your title at each venue, then show progression. Scale and role detail beat a plain list of restaurants.

Should I list dietary and allergen experience?

Yes. Allergen and dietary management is a real screening point in Australian kitchens. Note your experience with allergen controls and special dietary service.