The dos and don'ts when writing your hospitality CV
So, the job search is on. Many people dread the process and see it as a race to the finish line where they’ll receive the prize of a job. While that should be your ultimate goal, there’s no sense in rushing it. Your CV is a great place to start and take time to figure out your core skills, which pub and restaurant job is right for you and which type of company you want to work for.
As you write the perfect CV you need think about what the recruiter is looking for and what will cause them to sort you into the no pile. CVs should display a bit of your personality, but still be professional. So you know that cringe email you made when you were 10? Don’t use it!
Here are some more dos and don’ts when writing your hospitality CV:
Include why you want to work in hospitality
Ask yourself why you want a hospitality job. Maybe salt bae inspired you or you recently found your flair for whipping up recipes at home. Perhaps you just love food. And let’s be honest, who doesn’t?
Write a personal statement
Write a short paragraph at the top of your CV introducing who you are and what you can offer the company. Be clear and concise.
Your personal statement is the perfect place to sprinkle some keywords that the hiring manager is looking for. If you’re applying for a job in hospitality, interpersonal skills, knowledge of health and safety and quality assurance are a must. Look at the job description and pick out other keywords.
Use the STAR approach
Rather than claiming to be, “An experienced bartender with a track record of quality customer service”, back up your claims. The STAR approach will help you reveal more about your experience and give the hiring manager concrete evidence of your skills.
If you have some time off between education and work where you did some casual catering work or went travelling, explain this on your CV. Simply leaving a gap might raise some eyebrows so it’s best to straighten it out and avoid any confusion.
Shout about your achievements
People tend to play down their skills and achievements, at least around their friends and family, but there’s no time for that with hiring managers. You need to talk yourself up and shout about your proudest achievements. However, it’s important to remain humble because 65% of employers agree that they’re put off candidates who are arrogant.
Stuff it with buzzwords
Why is stuffing your CV with buzzwords a no go? Because they can come across as unimaginative. You may be a great team player and second-to-none when it comes to problem-solving but simply writing those on your CV looks inauthentic. Back up popular buzzwords you use with the STAR approach and think about unique words that the hiring manager won’t have skimmed over hundreds of times.
If you’ve had a bad experience in a previous job or didn’t particularly enjoy the role you were in, keep the negativity out. Think about your CV as a ‘good vibes only’ space. Employers want to see what you learnt from previous jobs, not listen to you vent about what you didn’t like.
Offer irrelevant information
Sorry to break the news, but a recruiter doesn’t want to hear about your glory days as the egg and spoon champion in primary school, and probably won’t be too fazed that you know how to cook the perfect roast potato. Think of each line of your CV as "prime real estate" that should only be used for relevant skills and experience.
Even if you have very little experience, lies should be avoided at all costs. They’ll come back to bite you in the end and who wants to get a job that they didn’t earn on their own merit anyway? If you have little or no experience working in a pub, restaurant or bar but really want to begin your career hospitality, think about your transferrable skills.
Write a CV that leaves a lasting impression.
Your CV needs to be original, attention-grabbing and leave the hiring manager wanting to learn more about you. If you follow these dos and don'ts when writing your hospitality CV, you’ll be sure to make a lasting impression.
We’ve hit pause on our hiring at M&B for now but we can’t wait to start it back up. In the meantime, you can check out more of our blogs and read about top tips for managing your own wellbeing.
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Crunchy, golden, fluffy. Yes, we’re talking about roast potatoes. And we like to think we know what we’re talking about when it comes to the perfectly roasted spud.According to 89% of the British public, roast potatoes are an essential trimming if you’re plating up the ideal roast dinner. These golden spuds blow all the other trimmings out the water, even Yorkshire puddings. Now it’s settled that a roast dinner isn’t complete without the potato, next we all need to agree on how to roast them to perfection. We’re going to share out top tips for how to cook the perfect roast potato that will leave your dinner guests with something to talk about… if you can bring yourself to share them out.Step 1 – Get things hot in the kitchenFirst things first, fire up that oven. Now, they say if you can’t stand the heat, get out the kitchen. But if you’re anything like Mohammed, who said cooking in a busy kitchen is the best part of a chef job, then that won’t be a problem. Start by setting the temperature to 200C or 180C for a fan oven. Step 2 – Peel and chopGrab your kilogram of potatoes and get prepping. Learning how to prep food is the first and most important thing any chef will learn to do. After all, prep work is the key to a chef’s success. Don’t be fooled into thinking a kitchen assistant is confined to slicing and dicing. No, they also learn how to chop julienne style, prepare meat and fillet fish – which, according to Paulo, was a highlight of his chef apprenticeship with M&B. Okay, back to the potatoes. Peel them and cut them into evenly sized pieces, around 5cm.Step 3 – Boil themGet those chopped potatoes into a large pan and add enough water so they’re just covered. You want to add cold water, otherwise, the outside will cook faster and we’re aiming for perfection here, remember. Add 1 teaspoon of salt and once the water has reached the boiling point, reduce it to a simmer and cook for another 2 minutes.Step 4 - Time to fluff it upOnce they’re out the water and left to cool for a few minutes, pop them back in the pan with a lid on and give them a rustle them around. You want to fluff up the outside of the potatoes but go gently or you’ll open the pan to mashed potatoes. Fluffing is an essential step. Miss it and we’re sorry to say you won’t come close to the crispy roasties that our chefs lovingly prepare at Toby Carvery. Finally, sprinkle in 2 tablespoons of plain flour and give it another little shake to coat them – this will help them get that delicious crunch.Step 5 – Into the ovenYour oven should be hot now, but for the potatoes to crisp up nicely you need to be popping them into piping hot oil or fat. Place the roasting tin in the oven with 5 tablespoons of goose fat, olive oil or butter and leave until it’s at maximum heat – around 3-5 minutes. If you’re a garlic fan (and let’s be honest, who isn’t?) here’s your moment. Mince 6 cloves and combine it with the oil, 1 teaspoon of salt, ½ teaspoon of pepper and 2 tablespoons of parsley or another herb.Carefully spoon the potatoes onto the pan and mix them so they’re coated in the hot fat. Leave them for 15 minutes, then turn them and roast for another 15 minutes. Flip them around once more and then back in they go for 10-20 minutes, until they’re goldened to your liking. Learn from the very best chefs at M&BLearning how to cook the perfect roast potato is surely a life skill that should be taught in school? Okay, maybe not quite but we do teach our chefs how to make these melt-in-your-mouth roast potatoes along with lots of other signature dishes and sides.If you’re interested in learning from the very best, you won’t find a place better than M&B. Every member of the kitchen team receives the training they need, whether that’s learning how to grill the perfect steak at Miller & Carter, toss pizza dough at Stonehouse Pizza & Carvery or plate up the perfect Sunday roast at Toby Carvery. Find out more about our chef apprenticeships at M&B.
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Cooking can be that part of the day when you steal a little bit of ‘you time’. And to help you find your inner culinary master we spoke to Tom, Kitchen Skills Trainer at Nicholson’s. Tom decided to start a YouTube channel during the first lockdown to share some of his favourite recipes with our teams and keep spirits high. Tom started his chef career in 2006, before joining us as a Kitchen Manager at All Bar One six years ago. During this time he’s worked in various roles and has had the opportunity to work across 10 of the 13 different brands at M&B. He’s shared his top 6 recipes that you can whip up at home and the great news is that you don’t need to have worked in a chef job for years to make these meals a success.Chilli con carneWe’ve got to spill the beans on this one – that’s right, time to get cooking with kidney beans.This one is a classic and when it’s done right it’s the ultimate comfort food dinner. The best part about a chilli con carne is that you’ll only need one pan so you’re not left with a sink full of washing up. FajitasHere’s another recipe to spice things up a little. Fajitas are one of the easiest meals to whip up and when made with fresh ingredients it’s really cheap too. If you’re feeling fancy and want to make your seasoning from scratch it actually only takes a minute. But if your spice rack is still at a novice stage then you can pick up a pack of seasoning and you’ve got all the flavoured mixed up for you. This one’s proof that you don’t have to have a kitchen career behind you to serve up dishes packed with flavour. Stir FryWe’re taking you to another corner of the globe with one of the quickest and tastiest dishes – the stir fry. For your protein, you can pick between chicken, beef or tofu and as for the veg here’s your chance to get in as many as possible. Choose from peppers, mushrooms, sugar snap peas, carrots, mushrooms, broccoli and baby corn. And you know that famous phrase – wok hard, play hard. Flattened fillet steakNow you’re looking to impress with your cooking skills you’ll want a recipe that is easy to follow but will show that you know your way around a kitchen - enter the flattened fillet steak. Chef Tom serves his up with a rocket and parmesan salad and his top tip is to open the steak from the vacuumed packet around 20-30 minutes before cooking to let the meat breathe. You’ll be grilled with happiness after this meal! Pitta bread pizzaChef jobs teach you how to make a lot from a little and that definitely true with this recipe. All you need is to grill your pita bread, make a quick tomato base and top it with your favourites foods and any leftovers. Five minutes under the grill and they are good to go. With no dough to roll out, you could say this recipe isn’t kneady at all. Spiced roasted butternut squashLooking for a warm and hearty dish? This soup is rich, creamy and packed full of goodness. And any head chef worth their salt would know that it’s got to be served it up with a side of crusty bread. Whichever is your bread of choice – sourdough, ciabatta or a classic roll - just make sure you soak up every last drop of this super soup. Got a taste for more…These are some of our favourite recipes from Tom’s Teas YouTube channel and they’re definitely a feast for the eyes and the stomach. Perhaps you’re just discovering your passion for cooking and want some easy but delicious recipes. In that case, why not feed that curiosity and find out whether you could be a chef.
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