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  2. 25 Great Resume Templates For All Jobs - AOL

    www.aol.com/news/2014-08-27-great-resume...

    We've all scoured the internet for "resume examples" or "resume templates", but let's face it, usually the sample resumes you find are too generic, not appropriate for your field, impossible to ...

  3. Curriculum vitae - Wikipedia

    en.wikipedia.org/wiki/Curriculum_vitae

    Example of the type of extensive CV used in academia, in this case 69 pages long. In English, a curriculum vitae (English: / ... ˈ v iː t aɪ,-ˈ w iː t aɪ,-ˈ v aɪ t iː /, [a] [1] [2] [3] Latin for 'course of life', often shortened to CV) is a short written summary of a person's career, qualifications, and education.

  4. Résumé - Wikipedia

    en.wikipedia.org/wiki/Résumé

    The résumé is usually one of the first items, along with a cover letter and sometimes an application for employment, a potential employer sees regarding the job seeker and is used to screen applicants before offering an interview. In the UK, EMEA, and Asian countries, a curriculum vitae (CV) is used for similar

  5. Culinary specialist (United States Navy) - Wikipedia

    en.wikipedia.org/wiki/Culinary_Specialist...

    This change allowed for easier recruiting tactics when giving job descriptions related to various civilian jobs with similar titles. It also provided sailors transitioning into the civilian sector an opportunity to use their culinary certifications that would now correlate into numerous career paths, including food production methods, cost ...

  6. Staging (cooking) - Wikipedia

    en.wikipedia.org/wiki/Staging_(cooking)

    Staging (/ ˈ s t ɑː ʒ ɪ ŋ / STAH-zhing) is an unpaid internship test when a cook or chef works briefly for free (or to gain a position) in another chef's kitchen to learn and be exposed to new techniques and cuisines. The term originates from the French word stagiaire meaning trainee, apprentice or intern.

  7. Chef de partie - Wikipedia

    en.wikipedia.org/wiki/Chef_de_partie

    A chef de partie, station chef or line cook [1] is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department.

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