How to write a winning CV (Rsum) Page 1 Guidelines Page 2 to 4 by hermanos


									                                    How to write a winning CV (Résumé)                               page 1

Page 1                 Guidelines
Page 2 to 4            Sample CV

FAMILY NAME                          The one on your passport
Given (first) name                   The one on your passport

Present address                      Business
Telephone & Fax                      Office and /or personal
Mobile phone
E-mail                               Office and /or personal

Permanent address                    Emergency address, e. g parents, relatives   (with tel. nr.)l

Date & place of birth                The one on your passport
Nationality                          The one on your passport
Marital status                       + wife's nationality
Children                             Number and year(s) of birth
Size /weight                         (facultative answer!)

Languages                            Which languages                Indicate how well in speaking and writing
                                     (first the mother tongue)

Education                   Dates                              School, subject, diploma obtained
   Professional education
 Basic & tertiary education

Further education, courses            Dates attended           Duration, course subject

Awards/achievements                  Dates                     Description

Computer skills                      Especially the professional ones

Referees                             Indicate for each referee: Name, Position, Business, City, Country,
                                     Telephone, E-mail address

Objectives/aspirations               Indicate what your professional goals and objectives for the next few
                                     years are

Career summary

Starting with your present, respectively last employment and going back to a period of 5 to 7 years
or e.g. the last five positions, give the following, detailed information for each position.
Starting         - leaving           Position
date               date
(month & year)     (month & year)
                                      Employer: name, city, country
                                      Description of and information about the establishment + www web-
                                      Explanation of your main duties and responsibilities
                                      Achievements and highlights worth mentioning
                                      Reason for leaving

For further positions, continue with a simple listing of positions indicating only the following:

Starting         - leaving           Position
date               date
(month & year)     (month & year)
                                     Employer: name, city, country

Date                                 Signature
                             How to write a winning CV (Résumé)                                   page 2


Family name
Given (first) name            Peter
Present address               c/o Sheraton Louisiana Hotel
                              Main Street West 203-220
                              New Orleans LO 246659
Telephone & Fax               +1 (0)414 64 76 019
Mobile phone                  +1 (0)750 85 08 334
Permanent address             Seestrasse 46
                              8003 Richtenwil
                              +41 (0)44 60 45 791

Personal details
Date & place of birth         20 October 1972, Zurich, Switzerland
Nationality                   Swiss
Marital status                Married to Jane (Filipino nationality)
Children                      2 children, born 1995 and 1997
Size                          185 cm, 80 kg

Languages                     German             Mother tongue
                              English            speaking: fluent                 writing: good
                              Spanish            speaking. good                   writing: fair
                              French             speaking: working knowledge

Education                     1976 - 1986     Primary and secondary school, Zurich, Switzerland
                              1987            Exchange year, St. John High School, Boston, USA
                              1988 - 1991     Vocational school for Cooks, Lucerne, Switzerland
                                              Certificate of proficiency
                              Nov 2001        Swiss Certified Master Chef Diploma

Further education, courses    1993            3-day ice carving course, Gastro Suisse, Lucerne, Switzerland
                              1995            2-months Preparatory course for the Instructor license, gastro
                                                        Suisse, Lucerne
                              2003            1-day "How to motivate my staff", Learnpurple Ltd., London, GB

Awards/achievements           1992            Silver medal ice carving competition
                                              IGEHO International Culinary exhibition, Basel, Switzerland
                              1996            Gold medal cold plates for buffet
                                              FOODASIA, International Food exhibition, Singapore

Computer skills               Fidelio F&B and FO Abacus accounting

Referees                      Mr. P. Jung, Exec. Chef, Balmoral Hotel, Dundee, Scotland
                              Tel +441 9354 76 56 564
                              Mr. J. Balforini, F&B Mgr, Grand Hotel Bellevue, Lucerne
                              Tel. +41 61 64 76 019

Objectives                    Short term objectives: to become an executive chef position within two years
                              Long term objectives: to become an area executive chef position in about five years
                              Will attend two kitchen management summer courses at Cornell University next year
                             How to write a winning CV (Résumé)                                                page 3

Career summary

Jan 2003    -    present      EXECUTIVE SOUS CHEF
                              SHERATON LOUISIANA HOTEL , NEW ORLEANS, USA
                              ****hotel, 450-room, 4 speciality restaurants, banquet capacity up to 1400 people, outside
                              catering up to 5000 people, kitchen brigade 80 persons     

                              Main duties: assisting the Exec. Chef in all his duties, from controlling rosters made by the
                              sous chefs, recruiting kitchen staff, controlling work in the various restaurant, banquet,
                              organising all kitchen catering activities to training and taking special care of the kitchen staff
                              Achievements: managed to reduce the turnover of chefs by more than 20% during the last 12
                              months due to a better care of them when they newly arrive and by having introduced training
                              activities which were not carried out before in the kitchen.
                              Was twice named employee of the month in the F&B department.
                              Reduced food cost by 2% due to much closer controlling of the kitchen stores.

Dec 2001 -       Dec 2003     SOUS CHEF I/C RESTAURANT “LA BOURGOGNE”
                              SHERATON VIEW HOTEL & TOWER, MANILA, PHILIPPINES
                              *****hotel, 600 rooms, 12 restaurants, banquet capacity up to 800 people, Kitchen brigade 220

                              Main duties: was fully in charge of the kitchen for the “La Bourgogne” Restaurant, the French
                              speciality restaurant of the hotel (120 seats, average covers: lunch 80, dinner 140. Kitchen
                              brigade of 15 local chefs and 1 expatriate sous chef).
                              Besides traditional French specialities, this restaurant offers also a French-Asian fusion style
                              The restaurant has been named best hotel restaurant in the Philippines by the Conde-Nast
                              travel guide for the last 5 years . In March 2002, we received the award as the best French
                              restaurant in Asia.
                              Left due to transfer offer as Executive Sous Chef with Sheraton in the USA

Aug 2001    -    Nov 2001     Certified Swiss Master Chef Diploma School
                              Attended the three-month full-time preparatory course and successfully passed the
                              theoretical and practical exams (mark 5.8, with honour

Sept 1998 -      July 2001    BANQUET CHEF
Jan 1998 -       Aug 1998     BANQUET SOUS CHEF
                              THE DORCHESTER HOTEL, LONDON, ENGLAND
                              5-star luxury hotel, Member Leading Hotels of the World, 400 rooms, 6 restaurants, banquets
                              up to 800 people, kitchen brigade: 120 people.           

                              Main duties: fully responsible, with 4 commis and 3 kitchen helpers, for the entire production in
                              the gardemanger section.
                              Daily lunch buffet for up to 200 guests, + 1 to 4 menu or buffet banquets.
                              Left to return to Switzerland to attend the Master Chef course

Aug 1996    -    Dec 1997     JUNIOR SOUS CHEF TOURNANT
Nov 1995    -    July 1996    CHEF DE PARTIE GARDEMANGER
                              HOTEL BALMORAL, DUNDEE, SCOTLAND
                              5-star hotel, 200 rooms, 4 restaurants, banquets up to 500 people outside catering up to 200
                              people, kitchen brigade 40 people                            

                              Main duties a Junior sous chef: replace the chefs de partie in the section and deputise for the
                              sous chef during his absence.
                              As Chef Gardemanger was fully responsible for the entire production in the gardemanger
                              section with 4 commis and 3 kitchen helpers. Daily lunch buffet for up to 100 guests, 2 à la
                              carte restaurants + banquets.
                              Left to take the opportunity to join one of the most famous hotel in the world
                            How to write a winning CV (Résumé)                                              page 4

April 1995 -   Oct 1995      CHEF GARDEMANGER
                             RESTAURANT AL PORTO, MINASIO, SWITZERLAND
                             Italian speciality restaurant (120 –seat + 50-seat terrace), located on the shore of Lake
                             Lugano, only open in the evening, kitchen brigade of 12 people       

                             Main duties: responsible for the preparation of all cold appetisers and à la carte first courses,
                             with 1 commis and 1 kitchen helper.
                             Left due to the end of the season

Dec 1994 -     Feb 1995      CHEF TOURNANT
                             Rhine Hotel, Boppard, Germany

June 1994 -    Dec 1994      2nd COOK
                             MS SEA BLUE, Transoceanic Cruise Company, Miami, USA

Dec 1993 -     April 1994    COMMIS GARDEMANGER
                             Palace Hotel, St. Moritz, Switzerland

July 1993 -    Nov 1993      COMMIS GARDEMANGER/PÂSTRY
                             Hotel Hacienda, Puerto Pollensa, Mallorca, Spain

Feb 1993   -   June 1993     National service in Switzerland
                             Was assigned to the troop kitchen (220 men)

Aug 1991 -     Jan 1993      COMMIS ENTREMETIER
                             Hotel Bellwald, Brunnen, Switzerland

Aug 1988 -     July 1991     APPRENTICE COOK
                             Hotel Bellwald, Brunnen, Switzerland

Date    March 2004           Signature

To top