The world is changing and the preponderance of people who get where they are by blowing their own horn rather than by working in places which demand quality is changing the expectations of hiring authorities.
I see ever more chefs whose resumes were reworked by a well meaning family member or friend in marketing or tech HR to make their qualifications pop out. The resumes are brash, over worked and for most food businesses less effective. Here’s why:
People in the tech industries are cogs in huge, generally somewhat homogenous wheel sets which use algorithms to presort possible hires. Restaurants and even hotels are more manageable, and their needs are more specific and unique to each property. While everyone is looking for stars, restaurants, ad firms, construction companies, restaurants are also looking for human beings – team players, creative minds, organizational talents – each weighed differently for the individual restaurants.
In the Food and Beverage world, unlike in the tech or real estate or retail world – there is evidence of the quality and nature of what a candidate has done. You made food or controlled a dining room, and people saw it. A chef or sommelier leaves a trail an accountant cannot. Still Food and Beverage job seekers try to compete on the same level as the rest of the world – by telling the person receiving their resume how great they are, rather than letting their background speak for them.
One of my amusements is the highlights section of many resumes. It is an introduction and not a bad idea, if you don’t want to just put down a summary of what you do, but it is meant to be highlights. That would be a selection of what you have done, what is in your mind most important. Not an entire list.
This is what I mean:
This candidate happens to have a strong background and to have done everything on the list, but it won’t work for him. (If he were applying to IBM it might, as they use electric scanning, but for a restaurant such as he seeks it would not.)
A highlight list this long won’t work for the candidate because in addition to looking for people employers in this industry are people. Working under stress the have short attention spans (everyone has a short attention span these days), so they a) will not read a “highlight” list this long and b) will not retain it.
As usual less is more.
So what should Chef do here?
Chose the five most important things. No more.
Write a brief cover letter explaining that he carried out all of the front and back of house management and administration for a restaurant of whatever size or hotel, or whatever he worked at.
Make sure that the quality of his background shines in the description of each property where he worked. He will be fine.