Resume

This is the place to start with the quest for your first or next career move. It will be the first piece of information a prospective employer has on you, and as a result it will be this piece of paper that determines whether or not you get an interview (unless you come recommended). It would seem all too often that resumes, do not have the initial impact that they could and should.

So here are our thoughts:

One page of paper is enough. Coming from a European background I used to love attaching another sheet of paper to my resume. The fact is that resumes are only scan read so it is a case of quality not quantity.

Current information first. Let them know where you are working now and a brief summary of your responsibilities. What you were doing three or four years ago is less relevant.

Keep it legible, no fancy text keep it clean and crisp.

Accurate, it is a small world out there so do not stretch the truth too much it could be a little embarrassing.

Make sure you read it through, it is not unusual for candidates to mis-type their phone number!

E-mail addresses are in , it saves a lot of phone tag for both parties.

Faxing is fine, fancy paper is great but getting the resume in their hands is paramount (use a paper that easily goes through a FAX machine).

Format, keep it the same throughout, make it easy for the recipient.

Ensure your cover letter is addressed to the Executive Chef and make sure you spell their name correctly.

And lastly no famous quotes, they really suck...

This is how we think a good resume should look.

Written By: Jeremy Emmerson
This article was reprinted with special author permission.
To learn more, go to GlobalChefs.com

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