How to verify a Chef / Hospitality CV — official standards
Chef and hospitality CVs (ISCO 5120 Cooks, ISCO 5131 Waiters) are among the hardest to assess. There is no ISO-style skill classification for the trade, so job titles like "chef de partie" or "head waiter" tell you little about actual scope. Scoring therefore relies on verified references, the scope of the kitchen or service operation, and documented years of practice.
What does exist is a clear regulatory frame: HACCP under Regulation (EC) 852/2004, allergen information under Regulation (EU) 1169/2011, vocational qualifications placed on the EQF (in Slovenia, NPK Kuhar / Natakar), and first aid duties under Directive 89/391/EEC. A rigorous check maps every claim on the CV to one of those documents — and WorkerProof verifies each CV three times before you see the result.
What a strong CV must contain
Regulation (EC) 852/2004 requires every food business to run a HACCP-based self-control system and to train all staff in hygiene (Annex II, Ch. XII). The CV should name the HACCP or hygiene training, the provider and the date — not just "HACCP experience".
Regulation (EU) 1169/2011 obliges food businesses to declare 14 allergens, including for unpackaged dishes served in restaurants. Look for evidence that the candidate has worked with allergen documentation and can state what is in every dish.
A Slovenian NPK Kuhar / Natakar or a vocational diploma, a German Geselle (EQF 4) or Meister (EQF 6) can be compared on the EQF scale (levels 1–8). Ask for the certificate itself and the level, not the job title.
The ESCO profile for cooks covers ordering supplies, receiving kitchen supplies, maintaining kitchen equipment at correct temperature, using food cutting tools, culinary finishing techniques and working in a hospitality team. A strong CV shows where each of these was performed.
Critical control points such as temperatures are the core of a HACCP self-control system under 852/2004. The CV should state responsibility for temperature checks, records and cold chain — including which logs the candidate maintained.
Directive 89/391/EEC obliges employers to organise first aid, with national rules on certified first-aiders per site and refresh cycles. Check whether a first aid or BLS/CPR certificate (European Resuscitation Council guidelines) is current.
⚠️ Red flags to watch for
Questions to ask the candidate
- 01Which HACCP or hygiene training have you completed, who provided it and when — as required for all food handlers under Regulation (EC) 852/2004, Annex II, Ch. XII?
- 02Which critical control points did you personally monitor and record, and which temperature logs did you sign off?
- 03How did you handle allergen information for unpackaged dishes under Regulation (EU) 1169/2011 — who kept the dish specifications up to date?
- 04What is your vocational qualification (for example NPK Kuhar / Natakar, Geselle or Meister) and which EQF level does it sit on?
- 05Do you hold a current first aid or BLS/CPR certificate, and when was it last refreshed?
The official standards behind the score
WorkerProof checks every CV against this verified matrix.
No ISO-style skill classification exists — scoring relies on verified references, scope and years.
- HACCP — Regulation (EC) 852/2004
- NPK Kuhar / Natakar (SI)
Frequently asked questions
Is HACCP training mandatory for chefs and kitchen staff in the EU?
Regulation (EC) 852/2004 requires every food business to operate a HACCP-based self-control system and to train all staff in food hygiene (Annex II, Ch. XII). So the employer must be able to show hygiene training for each food handler. On a CV, that means a named training, provider and date.
How do I compare a foreign cook's diploma with a local one?
The European Qualifications Framework places national qualifications on one scale of levels 1–8, so a Slovenian NPK or vocational diploma, a German Geselle (EQF 4) or a Meister (EQF 6) can be compared. WorkerProof verifies the documents and the level stated on them; it does not grant or confirm legal recognition of a qualification.
What should a waiter's CV show about allergens?
Regulation (EU) 1169/2011 obliges food businesses to declare 14 allergens, including for unpackaged food served in restaurants, and staff must know what is in every dish. A credible service CV therefore describes how allergen information was kept and communicated to guests.
Why is there no skills standard for chefs like in technical trades?
For Chef / Hospitality (ISCO 5120 Cooks, ISCO 5131 Waiters) no ISO-style skill classification exists. Assessment relies instead on verified references, the scope of the operation and documented years, cross-checked against ESCO skills such as maintaining kitchen equipment at correct temperature or using culinary finishing techniques.
How does WorkerProof check a Chef / Hospitality CV?
Each CV is checked against the official standards matrix for the trade — HACCP under Regulation (EC) 852/2004, allergen duties under Regulation (EU) 1169/2011, vocational qualifications on the EQF (including NPK Kuhar / Natakar) and first aid duties under Directive 89/391/EEC — and verified three times per CV. The result shows which claims are documented and which are not.
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