{"id":364,"date":"2015-07-20T21:22:51","date_gmt":"2015-07-20T21:22:51","guid":{"rendered":"https:\/\/opentextbc.ca\/workinginfoodserviceindustry\/chapter\/preparing-a-resume\/"},"modified":"2019-09-03T19:46:46","modified_gmt":"2019-09-03T19:46:46","slug":"preparing-a-resume","status":"publish","type":"chapter","link":"https:\/\/opentextbc.ca\/workinginfoodserviceindustry\/chapter\/preparing-a-resume\/","title":{"raw":"Preparing a Resum\u00e9","rendered":"Preparing a Resum\u00e9"},"content":{"raw":"A resum\u00e9 (pronounced reh\/zoo\/may) is a summary of your skills, training, and experience. Its primary purpose is to interest the employer in you as a potential employee. A well-written, carefully planned resum\u00e9 will help get you an interview that may lead to a job offer. It may be included with a letter of application, attached to an application form, or handed to a prospective employer when you are interviewed. Copies of your resum\u00e9 may also be given to instructors, friends, or family members who have agreed to help you in your search.\r\n\r\nResum\u00e9s and cover letters are essential tools for finding jobs. You can use these tools to sell a potential employer on your skills and abilities. In the past, resum\u00e9s were used only in professional and management level jobs. However, today most employers require a resum\u00e9. Even when one is not required, a well-prepared resum\u00e9 can help you get a job.\r\n<h1>Parts of a Resum\u00e9<\/h1>\r\nThere are a variety of formats you can use to present your resum\u00e9. However, no matter which format you choose, all resum\u00e9s usually contain the following (Figure 22):\r\n\r\n[caption id=\"attachment_94\" align=\"aligncenter\" width=\"600\"]<a href=\"http:\/\/opentextbc.ca\/workinginfoodserviceindustry\/wp-content\/uploads\/sites\/119\/2015\/07\/resume.png\"><img src=\"https:\/\/opentextbc.ca\/workinginfoodserviceindustry\/wp-content\/uploads\/sites\/119\/2015\/07\/resume-e1437426792742.png\" alt=\"A word cloud for &quot;resum\u00e9.&quot; Includes experience, awards, skills, references, education, activities.\" class=\"wp-image-363 size-full\" width=\"600\" height=\"483\" \/><\/a> Figure 22. Parts of a resume.[\/caption]\r\n<h2>Name, address, email, and phone number<\/h2>\r\nYour name, address, email, and phone number should be given on your resum\u00e9 so that you can be easily contacted for an interview or possible employment. Make sure you leave a number where messages may be left for you. Do not leave your current work number, as your present employer may not appreciate personal calls during work time.\r\n<h2>Employment objective<\/h2>\r\nThe employment objective identifies the type of position you are seeking. If you are looking for a range of different jobs, leave the objective out or tailor each resum\u00e9 to the situation. You could also include your employment objective in the cover letter.\r\n\r\nAvoid using specific job titles. Be concise and specific. Concentrate on the job you are seeking right now, not 10 years from now. For example, you might say \u201ca challenging position as a First Cook or Chef de Partie.\u201d Do not include vague, self-gratifying statements such as \u201cso I might become a better person.\u201d\r\n<h2>Education<\/h2>\r\nShow educational qualifications, starting with the most recent and most relevant. There is no need to give the name of your secondary school if you have completed college or university. Identify any relevant training courses you have taken in high school or outside of a formal training institution if they are relevant to the work you are seeking. Take your cues from the job advertisement or the information you received from your contacts. For example, you might include first aid training if the job is in a remote camp.\r\n<h2>Areas of knowledge and experience<\/h2>\r\nIdentify your skills and experience in past jobs and volunteer experiences. Keep the statements brief and to the point. Focus on the needs of the employer. Include your accomplishments from community activities and hobbies only if they are relevant to the job. If you are applying to a catering company, the statement \u201cplanned and catered a banquet for the regional soccer championship (100 guests)\u201d would be relevant. An employer is not likely interested in whether you are a fly-tying expert. Be honest and be sure that you can back up every statement. Do not claim skills in any area in which you do not have practical experience, and don\u2019t overstate your experience. Don\u2019t claim to have managed the kitchen or created the menu if you have only assisted in these tasks.\r\n\r\nUse verbs (action words) to describe your accomplishments. The following\u00a0 provides a list of verbs associated with different types of skills:\r\n<h3>Creative and technical<\/h3>\r\n<div class=\"threecolumn\">\r\n<ul>\r\n \t<li>adjusted<\/li>\r\n \t<li>altered<\/li>\r\n \t<li>arranged<\/li>\r\n \t<li>changed<\/li>\r\n \t<li>created<\/li>\r\n \t<li>demonstrated<\/li>\r\n \t<li>designed<\/li>\r\n \t<li>developed<\/li>\r\n \t<li>devised<\/li>\r\n \t<li>formulated<\/li>\r\n \t<li>generated<\/li>\r\n \t<li>improvised<\/li>\r\n \t<li>invented<\/li>\r\n \t<li>modified<\/li>\r\n \t<li>originated<\/li>\r\n \t<li>performed<\/li>\r\n \t<li>prepared<\/li>\r\n \t<li>produced<\/li>\r\n \t<li>predicted<\/li>\r\n \t<li>restructured<\/li>\r\n \t<li>simplified<\/li>\r\n<\/ul>\r\n<\/div>\r\n<h3>Working with people<\/h3>\r\n<div class=\"threecolumn\">\r\n<ul>\r\n \t<li>aided<\/li>\r\n \t<li>assisted<\/li>\r\n \t<li>advised<\/li>\r\n \t<li>advocated<\/li>\r\n \t<li>conferred<\/li>\r\n \t<li>consulted<\/li>\r\n \t<li>collaborated<\/li>\r\n \t<li>counselled<\/li>\r\n \t<li>encouraged<\/li>\r\n \t<li>facilitated<\/li>\r\n \t<li>guided<\/li>\r\n \t<li>helped<\/li>\r\n \t<li>interpreted<\/li>\r\n \t<li>interviewed<\/li>\r\n \t<li>implemented<\/li>\r\n \t<li>informed<\/li>\r\n \t<li>mentored<\/li>\r\n \t<li>recommended<\/li>\r\n \t<li>referred<\/li>\r\n \t<li>reassured<\/li>\r\n \t<li>served<\/li>\r\n \t<li>shared<\/li>\r\n \t<li>suggested<\/li>\r\n \t<li>supported<\/li>\r\n \t<li>trained<\/li>\r\n<\/ul>\r\n<\/div>\r\n<h3>Communication<\/h3>\r\n<div class=\"threecolumn\">\r\n<ul>\r\n \t<li>advised<\/li>\r\n \t<li>commented<\/li>\r\n \t<li>communicated<\/li>\r\n \t<li>interpreted<\/li>\r\n \t<li>outlined<\/li>\r\n \t<li>promoted<\/li>\r\n \t<li>presented<\/li>\r\n \t<li>spoke<\/li>\r\n \t<li>summarized<\/li>\r\n \t<li>translated<\/li>\r\n \t<li>wrote<\/li>\r\n<\/ul>\r\n<\/div>\r\n<h3>Business or administrative<\/h3>\r\n<div class=\"threecolumn\">\r\n<ul>\r\n \t<li>administered<\/li>\r\n \t<li>advised<\/li>\r\n \t<li>analyzed<\/li>\r\n \t<li>authorized<\/li>\r\n \t<li>budgeted<\/li>\r\n \t<li>deliberated<\/li>\r\n \t<li>designated<\/li>\r\n \t<li>developed<\/li>\r\n \t<li>distributed<\/li>\r\n \t<li>drafted<\/li>\r\n \t<li>hired<\/li>\r\n \t<li>investigated<\/li>\r\n \t<li>implemented<\/li>\r\n \t<li>recorded<\/li>\r\n \t<li>managed<\/li>\r\n \t<li>marketed<\/li>\r\n \t<li>monitored<\/li>\r\n \t<li>organized<\/li>\r\n \t<li>planned<\/li>\r\n \t<li>proposed<\/li>\r\n \t<li>purchased<\/li>\r\n \t<li>recommended<\/li>\r\n \t<li>reported<\/li>\r\n \t<li>scheduled<\/li>\r\n \t<li>selected<\/li>\r\n<\/ul>\r\n<\/div>\r\n<h3>Analytical<\/h3>\r\n<div class=\"threecolumn\">\r\n<ul>\r\n \t<li>analyzed<\/li>\r\n \t<li>assessed<\/li>\r\n \t<li>appraised<\/li>\r\n \t<li>combined<\/li>\r\n \t<li>compared<\/li>\r\n \t<li>concluded<\/li>\r\n \t<li>contrasted<\/li>\r\n \t<li>deduced<\/li>\r\n \t<li>determined<\/li>\r\n \t<li>inferred<\/li>\r\n \t<li>interpreted<\/li>\r\n \t<li>evaluated<\/li>\r\n \t<li>monitored<\/li>\r\n \t<li>reviewed<\/li>\r\n<\/ul>\r\n<\/div>\r\n<h3>Leadership<\/h3>\r\n<div class=\"threecolumn\">\r\n<ul>\r\n \t<li>assigned<\/li>\r\n \t<li>coordinated<\/li>\r\n \t<li>delegated<\/li>\r\n \t<li>evaluated<\/li>\r\n \t<li>led<\/li>\r\n \t<li>motivated<\/li>\r\n \t<li>negotiated<\/li>\r\n \t<li>persuaded<\/li>\r\n \t<li>supervised<\/li>\r\n \t<li>supported<\/li>\r\n<\/ul>\r\n<\/div>\r\n<h3>Achieving results<\/h3>\r\n<div class=\"threecolumn\">\r\n<ul>\r\n \t<li>adapted<\/li>\r\n \t<li>attained<\/li>\r\n \t<li>completed<\/li>\r\n \t<li>contributed<\/li>\r\n \t<li>decreased<\/li>\r\n \t<li>increased<\/li>\r\n \t<li>doubled\/tripled<\/li>\r\n \t<li>eliminated<\/li>\r\n \t<li>established<\/li>\r\n \t<li>expanded<\/li>\r\n \t<li>implemented<\/li>\r\n \t<li>improved<\/li>\r\n \t<li>introduced<\/li>\r\n \t<li>maintained<\/li>\r\n \t<li>multiplied<\/li>\r\n \t<li>opened<\/li>\r\n \t<li>proposed<\/li>\r\n \t<li>provided<\/li>\r\n \t<li>realized<\/li>\r\n \t<li>recommended<\/li>\r\n \t<li>reduced<\/li>\r\n \t<li>revised<\/li>\r\n \t<li>revitalized<\/li>\r\n \t<li>risked<\/li>\r\n \t<li>saved<\/li>\r\n \t<li>simplified<\/li>\r\n \t<li>sold<\/li>\r\n \t<li>solved<\/li>\r\n \t<li>stimulated<\/li>\r\n \t<li>streamlined<\/li>\r\n \t<li>structured<\/li>\r\n \t<li>submitted<\/li>\r\n \t<li>succeeded<\/li>\r\n \t<li>unified<\/li>\r\n \t<li>upgraded<\/li>\r\n<\/ul>\r\n<\/div>\r\n<h2>Professional activities<\/h2>\r\nYou should list any related activities, such as membership in professional or trade associations or volunteering that relates to your application. Be sure to list any responsibilities that you held in these positions as often these activities are great ways to demonstrate experience you have not gained in your work experience.\r\n<h2>References<\/h2>\r\nReferences may be listed in your resum\u00e9 or they can be listed on a separate sheet. You should have at least three references lined up when you apply for jobs. Be sure to get each person\u2019s permission to use her or him as a reference. Supply the reference with a copy of your resum\u00e9 and a copy of the job ad or posting so that he or she can speak knowledgeably about you when contacted. Have the person\u2019s full name, title, position, company name, address, and phone number for each reference.\r\n\r\nThe most important factor to keep in mind when choosing references is that the person has a favourable opinion of you. The person should also have a title that shows responsibility, especially responsibility relevant to the position you are seeking. If your reference is someone the potential employer likes and respects, so much the better.\r\n\r\nDo not use a relative, especially one with the same last name. Do not use anyone who shares your address as a reference. Make sure that the people you select can communicate well orally and in writing. Always make sure that your references are people with whom you have had recent contact with. A good borderline is within the last two to three years. Try and keep in touch with your references by an email or phone conversation so that if they are called to give an opinion on you, firstly, they remember you, and secondly, they have recent knowledge of what you might be doing currently.\r\n<h1>Chronological and Functional Resum\u00e9 Formats<\/h1>\r\nChronological resum\u00e9s list your experience and education from the most recent to the least recent. Under each position or employer, you should list the skills and experience gained at that employer. This style of resum\u00e9 highlights a steady employment record. It emphasizes growth and development in employment history. However, it can expose drawbacks such as gaps in employment, frequent job changes, lack of related experience, or lack of career progression. This type of resum\u00e9 is suitable if your most recent employment is directly relevant to the job for which you are applying. Figures 23 and 24 present examples of chronological resum\u00e9s.\r\n<table style=\"height: 1682px; width: 100%;\" border=\"1\"><caption>Figure 23. A chronological resum\u00e9 for a person applying for a sous-chef position.<\/caption>\r\n<tbody>\r\n<tr style=\"height: 1682px;\">\r\n<td style=\"height: 1682px; width: 722.467px;\">\r\n<h1><strong>Suzanne Chung<\/strong><\/h1>\r\n345 Any Street\r\nAnytown, B.C.\r\nV0X 1R0\r\n(250) 555-1234\r\nschung@anyemail.com\r\n<h2><strong>Job Objective<\/strong><\/h2>\r\nTo obtain a position as a sous-chef in a full-service restaurant\r\n<h2><strong>Experience<\/strong><\/h2>\r\n<h3>2009 to present<\/h3>\r\nFirst Cook\r\nPleasant Stay Hotel\r\n345 Seaview St.\r\nAnytown, B.C.\r\nV0X 2T7\r\n<ul>\r\n \t<li>Prepared breakfasts, lunches, and dinners in a busy hotel coffee shop<\/li>\r\n \t<li>Prepared banquets for up to 300 people<\/li>\r\n \t<li>Supervised meal preparation in pub kitchen<\/li>\r\n \t<li>Operated cold kitchen and pastry station for main hotel dining room<\/li>\r\n \t<li>Assumed duties of sous-chef during vacations<\/li>\r\n<\/ul>\r\n<h3>2006\u20132009<\/h3>\r\nApprentice Cook\r\nMountainview Resort\r\nBox 197\r\nResorttown, B.C.\r\nV0S 2T0\r\n<ul>\r\n \t<li>Prepared menu items under supervision of First Cook<\/li>\r\n \t<li>Prepared banquet menu items<\/li>\r\n \t<li>Sliced and served meats at banquets and buffets<\/li>\r\n \t<li>Prepared pastries, cakes, and desserts<\/li>\r\n<\/ul>\r\n<h3>2004\u20132006<\/h3>\r\nKitchen helper and dishwasher (part-time)\r\nValley Resort\r\nBox 181\r\nResorttown, B.C.\r\nV0S 2T0\r\n<ul>\r\n \t<li>Assisted with preparation of salads, soups, and other menu items<\/li>\r\n \t<li>Scrubbed pots and assisted dishwasher<\/li>\r\n \t<li>Cleaned kitchen equipment and work stations<\/li>\r\n<\/ul>\r\n<h2><strong>Education<\/strong><\/h2>\r\n<h3>2014<\/h3>\r\nSelkirk College\r\nHSP 321: Food and Beverage Cost Control\r\n<h3>2006\u20132009<\/h3>\r\nCamosun College\r\nAttained Cook Certificate of Qualification with an Interprovincial endorsement\r\n<h2><strong>Professional Activities<\/strong><\/h2>\r\nActive Member of the Anytown chapter of the Canadian Culinary Federation, currently responsible for planning student culinary competitions\r\n\r\nMember, BC Restaurant and Food Service Association\r\n<h2><strong>References<\/strong><\/h2>\r\nAvailable on request\r\n<p style=\"text-align: center;\">***<\/p>\r\n<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<div>\r\n<table style=\"width: 100%;\" border=\"1\"><caption>Figure 24. A chronological resum\u00e9 for a person just completing an apprenticeship.<\/caption>\r\n<tbody>\r\n<tr>\r\n<td>\r\n<h1><strong>David Peterson\r\n<\/strong><\/h1>\r\n1655 Frederick Street\r\nAnytown, B.C.\r\nV0X 1R0\r\n(604) 587-3301\r\ndpeterson@anyemail.com\r\n<h2><strong>Job Objective<\/strong><\/h2>\r\nTo obtain a position as a First Cook\r\n<h2><strong>Experience<\/strong><\/h2>\r\n<h3>2012\u20132014<\/h3>\r\nApprentice Cook\r\nFreddy\u2019s Restaurants\r\nKelowna, B.C.\r\n<ul>\r\n \t<li>Prepared menu items under supervision of First Cook<\/li>\r\n \t<li>Prepared banquet menu items<\/li>\r\n \t<li>Sliced and served meats at banquets and buffets<\/li>\r\n \t<li>Prepared pastries, cakes and desserts<\/li>\r\n<\/ul>\r\n<h3>2010\u20132012<\/h3>\r\nKitchen helper\r\nValley Resort\r\nBox 181\r\nResorttown, B.C.\r\nV0S 2T0\r\n<ul>\r\n \t<li>Assisted with preparation of salads, soups and other menu items<\/li>\r\n \t<li>Scrubbed pots and assisted dishwasher<\/li>\r\n \t<li>Cleaned kitchen equipment and work stations<\/li>\r\n<\/ul>\r\n<h3>2009\u20132010<\/h3>\r\nCrew chief\r\nMcDonald\u2019s Restaurants\r\nResorttown, B.C.\r\nV0S 2T0\r\n<ul>\r\n \t<li>Supervised crew<\/li>\r\n \t<li>Assessed inventory<\/li>\r\n \t<li>Prepared food and served customers<\/li>\r\n \t<li>Calculate wastage and promotional product sales<\/li>\r\n<\/ul>\r\n<h2><strong>Education<\/strong><\/h2>\r\n<h3>2012\u20132015<\/h3>\r\nOkanagan College, Kelowna, B.C.\r\nCompleting Professional Cook 3 Technical Training in May 2015\r\nWill qualify for Professional Cook 3 Certificate of Qualification with an Interprovincial Red Seal endorsement\r\n<h2><strong>Professional Activities<\/strong><\/h2>\r\nVolunteer Camp Cook, Anytown Summer Camp for disadvantaged children, 2013\r\n\r\nJunior Member of the Anytown chapter of the Canadian Culinary Federation, currently assisting with preparations for the Food Show\r\n<h2>References<\/h2>\r\nAvailable on request\r\n<p style=\"text-align: center;\">***<\/p>\r\n<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n\r\n<hr \/>\r\n\r\nA functional resum\u00e9 (Figure 25) is a good way to display your most relevant skills and accomplishments. Under the heading \u201cExperience\u201d or \u201cSkills and Accomplishments,\u201d you list your capabilities under broad headings such as supervision, food and beverage cost control, menu planning, an so on. Under each heading, list all of the skills you have related to that topic without regard to where you acquired that skill. Your previous positions and employers are briefly listed under the heading \u201cWork History.\u201d\r\n\r\nThis resum\u00e9 format minimizes drawbacks such as gaps in employment and lack of directly related experience. It is most useful when you have acquired a broad range of skills relevant to the job through many different employers. It can also be useful if your job titles did not adequately reflect the duties performed. It is harder to prepare a functional resum\u00e9. Functional resum\u00e9s can be confusing to read if not well written.\r\n<table style=\"width: 100%;\" border=\"1\"><caption>Figure 25. A functional resum\u00e9 for a person applying for an executive chef position.<\/caption>\r\n<tbody>\r\n<tr>\r\n<td>\r\n<h1><strong>ANGELO GUCCI<\/strong><\/h1>\r\n345 Princeton Street\r\n(604) 587-8762\r\nAnytown, B.C.\r\nV0X 1R0\r\n(agucci@anyemail.com)\r\n<h2><strong>OBJECTIVE<\/strong><\/h2>\r\nTo gain a position as an Executive Chef in a full-service hotel\r\n<h2><strong>EXPERIENCE<\/strong><\/h2>\r\n<h3><strong>Menu planning<\/strong><\/h3>\r\n<ul>\r\n \t<li>Prepared banquet menus for a variety of functions<\/li>\r\n \t<li>Participated in creation of new menus for coffee shop, dining room, pub, and room service<\/li>\r\n \t<li>Developed standard recipes and procedures for new menu items<\/li>\r\n \t<li>Conducted yield tests<\/li>\r\n \t<li>Revised menus based on popularity and profitability of menu items<\/li>\r\n<\/ul>\r\n<h3><strong>Food and beverage cost control<\/strong><\/h3>\r\n<ul>\r\n \t<li>Maintained inventory control procedures<\/li>\r\n \t<li>Purchased and received goods<\/li>\r\n \t<li>Developed purchase specifications for goods<\/li>\r\n \t<li>Used recipe management software to cost menu items<\/li>\r\n \t<li>Analyzed sales history information to project sales volumes and expense levels<\/li>\r\n \t<li>Used a computerized inventory management system to maintain stock levels and reduce waste.<\/li>\r\n<\/ul>\r\n<h3><strong>Supervision of staff<\/strong><\/h3>\r\n<ul>\r\n \t<li>Selected and oriented new staff<\/li>\r\n \t<li>Trained apprentice cooks<\/li>\r\n \t<li>Prepared work schedules for kitchen and dining room staff<\/li>\r\n \t<li>Evaluated staff performance and provided constructive criticism<\/li>\r\n<\/ul>\r\n<h3><strong>Food preparation<\/strong><\/h3>\r\n<ul>\r\n \t<li>Prepared high-quality menu items in Broiler\/Grill, Cold Kitchen, Fry, Soup, and Pastry stations of a large hotel kitchen<\/li>\r\n \t<li>Gold Medal prize winner at Okanagan Chefs Association culinary competition in 2013 and 2014<\/li>\r\n<\/ul>\r\n<h2><strong>WORK HISTORY<\/strong><\/h2>\r\n<h3>2005 to present<\/h3>\r\nSous-Chef\r\nCrest Hotel\r\nAnytown, B.C.\r\nV0X 1R0\r\n<h3>2002\u20132005<\/h3>\r\nSous-Chef\r\nTigh-na-mara Fishing Lodge and Resort\r\nCanim Lake, B.C.\r\nV0X 1R0\r\n<h3>1999\u20132002<\/h3>\r\nFirst Cook\r\nFreddy\u2019s Restaurants\r\nKelowna, B.C.\r\nV0X 1R0\r\n<h3>1996\u20131999<\/h3>\r\nApprentice Cook\r\nSpruce Meadows Country Club\r\nMission, B.C.\r\nV0X 1R0\r\n<h2><strong>EDUCATION<\/strong><\/h2>\r\n<h3>2014<\/h3>\r\nChef de Cuisine certificate\r\n<h3>2011\u20132012<\/h3>\r\nTourism Supervisory Development Program: Food &amp; Beverage Option\r\nOkanagan College\r\n<h3>1999<\/h3>\r\nCook Certificate of Qualification with an Interprovincial endorsement\r\nVancouver Community College\r\n<h3>1995\u20131996<\/h3>\r\nProfessional Cook Certificate\r\nNorthern Lights College\r\nCompleted all three levels of the program with an A average\r\n<h3>2014<\/h3>\r\nIn-house training on Squirrel Food and Beverage and Inventory Management packages\r\n<h2><strong>PROFESSIONAL ACTIVITIES<\/strong><\/h2>\r\nActive Member of the Anytown chapter of the Canadian Culinary Federation, currently Membership Chairperson\r\n\r\nMember, BC Restaurant and Food Service Association\r\n<h2><strong>REFERENCES<\/strong><\/h2>\r\nAvailable on request\r\n<p style=\"text-align: center;\">***<\/p>\r\n<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<h1>Tips on Preparing a Resum\u00e9<\/h1>\r\nThere are several websites that offer free templates for building different styles of resum\u00e9s. It is important that the presentation is professional and well laid out.\r\n\r\nWhen preparing your resum\u00e9, keep the following points in mind:\r\n<ul>\r\n \t<li>Use good quality 8.5\" x 11\" stationery in white or cream for print copies<\/li>\r\n \t<li>Use perfect grammar, spelling, and punctuation; check and recheck your resum\u00e9<\/li>\r\n \t<li>Use ample margins and white space to enhance the appearance and readability of your resum\u00e9<\/li>\r\n \t<li>Limit your resum\u00e9 to two pages<\/li>\r\n \t<li>Label the second page with your name and page number as well in case the two pages get separated<\/li>\r\n \t<li>Staple your resum\u00e9 pages together<\/li>\r\n \t<li>Print the resum\u00e9 using a good quality printer<\/li>\r\n \t<li>Be clear and concise<\/li>\r\n \t<li>Be accurate; the employer may check on what you have written<\/li>\r\n \t<li>Be consistent in your format and style<\/li>\r\n \t<li>Be positive in tone; focus on results and accomplishments<\/li>\r\n \t<li>Tailor the resum\u00e9 to the employer\u2019s requirements<\/li>\r\n \t<li>Be complete; make sure that you include company names; do not abbreviate<\/li>\r\n \t<li>Use headings and paragraphing to organize the content<\/li>\r\n \t<li>Avoid company jargon when presenting accomplishments; they may not be readily understood<\/li>\r\n<\/ul>\r\n<\/div>","rendered":"<p>A resum\u00e9 (pronounced reh\/zoo\/may) is a summary of your skills, training, and experience. Its primary purpose is to interest the employer in you as a potential employee. A well-written, carefully planned resum\u00e9 will help get you an interview that may lead to a job offer. It may be included with a letter of application, attached to an application form, or handed to a prospective employer when you are interviewed. Copies of your resum\u00e9 may also be given to instructors, friends, or family members who have agreed to help you in your search.<\/p>\n<p>Resum\u00e9s and cover letters are essential tools for finding jobs. You can use these tools to sell a potential employer on your skills and abilities. In the past, resum\u00e9s were used only in professional and management level jobs. However, today most employers require a resum\u00e9. Even when one is not required, a well-prepared resum\u00e9 can help you get a job.<\/p>\n<h1>Parts of a Resum\u00e9<\/h1>\n<p>There are a variety of formats you can use to present your resum\u00e9. However, no matter which format you choose, all resum\u00e9s usually contain the following (Figure 22):<\/p>\n<figure id=\"attachment_94\" aria-describedby=\"caption-attachment-94\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/opentextbc.ca\/workinginfoodserviceindustry\/wp-content\/uploads\/sites\/119\/2015\/07\/resume.png\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/opentextbc.ca\/workinginfoodserviceindustry\/wp-content\/uploads\/sites\/119\/2015\/07\/resume-e1437426792742.png\" alt=\"A word cloud for &quot;resum\u00e9.&quot; Includes experience, awards, skills, references, education, activities.\" class=\"wp-image-363 size-full\" width=\"600\" height=\"483\" srcset=\"https:\/\/opentextbc.ca\/workinginfoodserviceindustry\/wp-content\/uploads\/sites\/119\/2015\/07\/resume-e1437426792742.png 600w, https:\/\/opentextbc.ca\/workinginfoodserviceindustry\/wp-content\/uploads\/sites\/119\/2015\/07\/resume-e1437426792742-300x242.png 300w, https:\/\/opentextbc.ca\/workinginfoodserviceindustry\/wp-content\/uploads\/sites\/119\/2015\/07\/resume-e1437426792742-65x52.png 65w, https:\/\/opentextbc.ca\/workinginfoodserviceindustry\/wp-content\/uploads\/sites\/119\/2015\/07\/resume-e1437426792742-225x181.png 225w, https:\/\/opentextbc.ca\/workinginfoodserviceindustry\/wp-content\/uploads\/sites\/119\/2015\/07\/resume-e1437426792742-350x282.png 350w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><figcaption id=\"caption-attachment-94\" class=\"wp-caption-text\">Figure 22. Parts of a resume.<\/figcaption><\/figure>\n<h2>Name, address, email, and phone number<\/h2>\n<p>Your name, address, email, and phone number should be given on your resum\u00e9 so that you can be easily contacted for an interview or possible employment. Make sure you leave a number where messages may be left for you. Do not leave your current work number, as your present employer may not appreciate personal calls during work time.<\/p>\n<h2>Employment objective<\/h2>\n<p>The employment objective identifies the type of position you are seeking. If you are looking for a range of different jobs, leave the objective out or tailor each resum\u00e9 to the situation. You could also include your employment objective in the cover letter.<\/p>\n<p>Avoid using specific job titles. Be concise and specific. Concentrate on the job you are seeking right now, not 10 years from now. For example, you might say \u201ca challenging position as a First Cook or Chef de Partie.\u201d Do not include vague, self-gratifying statements such as \u201cso I might become a better person.\u201d<\/p>\n<h2>Education<\/h2>\n<p>Show educational qualifications, starting with the most recent and most relevant. There is no need to give the name of your secondary school if you have completed college or university. Identify any relevant training courses you have taken in high school or outside of a formal training institution if they are relevant to the work you are seeking. Take your cues from the job advertisement or the information you received from your contacts. For example, you might include first aid training if the job is in a remote camp.<\/p>\n<h2>Areas of knowledge and experience<\/h2>\n<p>Identify your skills and experience in past jobs and volunteer experiences. Keep the statements brief and to the point. Focus on the needs of the employer. Include your accomplishments from community activities and hobbies only if they are relevant to the job. If you are applying to a catering company, the statement \u201cplanned and catered a banquet for the regional soccer championship (100 guests)\u201d would be relevant. An employer is not likely interested in whether you are a fly-tying expert. Be honest and be sure that you can back up every statement. Do not claim skills in any area in which you do not have practical experience, and don\u2019t overstate your experience. Don\u2019t claim to have managed the kitchen or created the menu if you have only assisted in these tasks.<\/p>\n<p>Use verbs (action words) to describe your accomplishments. The following\u00a0 provides a list of verbs associated with different types of skills:<\/p>\n<h3>Creative and technical<\/h3>\n<div class=\"threecolumn\">\n<ul>\n<li>adjusted<\/li>\n<li>altered<\/li>\n<li>arranged<\/li>\n<li>changed<\/li>\n<li>created<\/li>\n<li>demonstrated<\/li>\n<li>designed<\/li>\n<li>developed<\/li>\n<li>devised<\/li>\n<li>formulated<\/li>\n<li>generated<\/li>\n<li>improvised<\/li>\n<li>invented<\/li>\n<li>modified<\/li>\n<li>originated<\/li>\n<li>performed<\/li>\n<li>prepared<\/li>\n<li>produced<\/li>\n<li>predicted<\/li>\n<li>restructured<\/li>\n<li>simplified<\/li>\n<\/ul>\n<\/div>\n<h3>Working with people<\/h3>\n<div class=\"threecolumn\">\n<ul>\n<li>aided<\/li>\n<li>assisted<\/li>\n<li>advised<\/li>\n<li>advocated<\/li>\n<li>conferred<\/li>\n<li>consulted<\/li>\n<li>collaborated<\/li>\n<li>counselled<\/li>\n<li>encouraged<\/li>\n<li>facilitated<\/li>\n<li>guided<\/li>\n<li>helped<\/li>\n<li>interpreted<\/li>\n<li>interviewed<\/li>\n<li>implemented<\/li>\n<li>informed<\/li>\n<li>mentored<\/li>\n<li>recommended<\/li>\n<li>referred<\/li>\n<li>reassured<\/li>\n<li>served<\/li>\n<li>shared<\/li>\n<li>suggested<\/li>\n<li>supported<\/li>\n<li>trained<\/li>\n<\/ul>\n<\/div>\n<h3>Communication<\/h3>\n<div class=\"threecolumn\">\n<ul>\n<li>advised<\/li>\n<li>commented<\/li>\n<li>communicated<\/li>\n<li>interpreted<\/li>\n<li>outlined<\/li>\n<li>promoted<\/li>\n<li>presented<\/li>\n<li>spoke<\/li>\n<li>summarized<\/li>\n<li>translated<\/li>\n<li>wrote<\/li>\n<\/ul>\n<\/div>\n<h3>Business or administrative<\/h3>\n<div class=\"threecolumn\">\n<ul>\n<li>administered<\/li>\n<li>advised<\/li>\n<li>analyzed<\/li>\n<li>authorized<\/li>\n<li>budgeted<\/li>\n<li>deliberated<\/li>\n<li>designated<\/li>\n<li>developed<\/li>\n<li>distributed<\/li>\n<li>drafted<\/li>\n<li>hired<\/li>\n<li>investigated<\/li>\n<li>implemented<\/li>\n<li>recorded<\/li>\n<li>managed<\/li>\n<li>marketed<\/li>\n<li>monitored<\/li>\n<li>organized<\/li>\n<li>planned<\/li>\n<li>proposed<\/li>\n<li>purchased<\/li>\n<li>recommended<\/li>\n<li>reported<\/li>\n<li>scheduled<\/li>\n<li>selected<\/li>\n<\/ul>\n<\/div>\n<h3>Analytical<\/h3>\n<div class=\"threecolumn\">\n<ul>\n<li>analyzed<\/li>\n<li>assessed<\/li>\n<li>appraised<\/li>\n<li>combined<\/li>\n<li>compared<\/li>\n<li>concluded<\/li>\n<li>contrasted<\/li>\n<li>deduced<\/li>\n<li>determined<\/li>\n<li>inferred<\/li>\n<li>interpreted<\/li>\n<li>evaluated<\/li>\n<li>monitored<\/li>\n<li>reviewed<\/li>\n<\/ul>\n<\/div>\n<h3>Leadership<\/h3>\n<div class=\"threecolumn\">\n<ul>\n<li>assigned<\/li>\n<li>coordinated<\/li>\n<li>delegated<\/li>\n<li>evaluated<\/li>\n<li>led<\/li>\n<li>motivated<\/li>\n<li>negotiated<\/li>\n<li>persuaded<\/li>\n<li>supervised<\/li>\n<li>supported<\/li>\n<\/ul>\n<\/div>\n<h3>Achieving results<\/h3>\n<div class=\"threecolumn\">\n<ul>\n<li>adapted<\/li>\n<li>attained<\/li>\n<li>completed<\/li>\n<li>contributed<\/li>\n<li>decreased<\/li>\n<li>increased<\/li>\n<li>doubled\/tripled<\/li>\n<li>eliminated<\/li>\n<li>established<\/li>\n<li>expanded<\/li>\n<li>implemented<\/li>\n<li>improved<\/li>\n<li>introduced<\/li>\n<li>maintained<\/li>\n<li>multiplied<\/li>\n<li>opened<\/li>\n<li>proposed<\/li>\n<li>provided<\/li>\n<li>realized<\/li>\n<li>recommended<\/li>\n<li>reduced<\/li>\n<li>revised<\/li>\n<li>revitalized<\/li>\n<li>risked<\/li>\n<li>saved<\/li>\n<li>simplified<\/li>\n<li>sold<\/li>\n<li>solved<\/li>\n<li>stimulated<\/li>\n<li>streamlined<\/li>\n<li>structured<\/li>\n<li>submitted<\/li>\n<li>succeeded<\/li>\n<li>unified<\/li>\n<li>upgraded<\/li>\n<\/ul>\n<\/div>\n<h2>Professional activities<\/h2>\n<p>You should list any related activities, such as membership in professional or trade associations or volunteering that relates to your application. Be sure to list any responsibilities that you held in these positions as often these activities are great ways to demonstrate experience you have not gained in your work experience.<\/p>\n<h2>References<\/h2>\n<p>References may be listed in your resum\u00e9 or they can be listed on a separate sheet. You should have at least three references lined up when you apply for jobs. Be sure to get each person\u2019s permission to use her or him as a reference. Supply the reference with a copy of your resum\u00e9 and a copy of the job ad or posting so that he or she can speak knowledgeably about you when contacted. Have the person\u2019s full name, title, position, company name, address, and phone number for each reference.<\/p>\n<p>The most important factor to keep in mind when choosing references is that the person has a favourable opinion of you. The person should also have a title that shows responsibility, especially responsibility relevant to the position you are seeking. If your reference is someone the potential employer likes and respects, so much the better.<\/p>\n<p>Do not use a relative, especially one with the same last name. Do not use anyone who shares your address as a reference. Make sure that the people you select can communicate well orally and in writing. Always make sure that your references are people with whom you have had recent contact with. A good borderline is within the last two to three years. Try and keep in touch with your references by an email or phone conversation so that if they are called to give an opinion on you, firstly, they remember you, and secondly, they have recent knowledge of what you might be doing currently.<\/p>\n<h1>Chronological and Functional Resum\u00e9 Formats<\/h1>\n<p>Chronological resum\u00e9s list your experience and education from the most recent to the least recent. Under each position or employer, you should list the skills and experience gained at that employer. This style of resum\u00e9 highlights a steady employment record. It emphasizes growth and development in employment history. However, it can expose drawbacks such as gaps in employment, frequent job changes, lack of related experience, or lack of career progression. This type of resum\u00e9 is suitable if your most recent employment is directly relevant to the job for which you are applying. Figures 23 and 24 present examples of chronological resum\u00e9s.<\/p>\n<table style=\"height: 1682px; width: 100%;\">\n<caption>Figure 23. A chronological resum\u00e9 for a person applying for a sous-chef position.<\/caption>\n<tbody>\n<tr style=\"height: 1682px;\">\n<td style=\"height: 1682px; width: 722.467px;\">\n<h1><strong>Suzanne Chung<\/strong><\/h1>\n<p>345 Any Street<br \/>\nAnytown, B.C.<br \/>\nV0X 1R0<br \/>\n(250) 555-1234<br \/>\nschung@anyemail.com<\/p>\n<h2><strong>Job Objective<\/strong><\/h2>\n<p>To obtain a position as a sous-chef in a full-service restaurant<\/p>\n<h2><strong>Experience<\/strong><\/h2>\n<h3>2009 to present<\/h3>\n<p>First Cook<br \/>\nPleasant Stay Hotel<br \/>\n345 Seaview St.<br \/>\nAnytown, B.C.<br \/>\nV0X 2T7<\/p>\n<ul>\n<li>Prepared breakfasts, lunches, and dinners in a busy hotel coffee shop<\/li>\n<li>Prepared banquets for up to 300 people<\/li>\n<li>Supervised meal preparation in pub kitchen<\/li>\n<li>Operated cold kitchen and pastry station for main hotel dining room<\/li>\n<li>Assumed duties of sous-chef during vacations<\/li>\n<\/ul>\n<h3>2006\u20132009<\/h3>\n<p>Apprentice Cook<br \/>\nMountainview Resort<br \/>\nBox 197<br \/>\nResorttown, B.C.<br \/>\nV0S 2T0<\/p>\n<ul>\n<li>Prepared menu items under supervision of First Cook<\/li>\n<li>Prepared banquet menu items<\/li>\n<li>Sliced and served meats at banquets and buffets<\/li>\n<li>Prepared pastries, cakes, and desserts<\/li>\n<\/ul>\n<h3>2004\u20132006<\/h3>\n<p>Kitchen helper and dishwasher (part-time)<br \/>\nValley Resort<br \/>\nBox 181<br \/>\nResorttown, B.C.<br \/>\nV0S 2T0<\/p>\n<ul>\n<li>Assisted with preparation of salads, soups, and other menu items<\/li>\n<li>Scrubbed pots and assisted dishwasher<\/li>\n<li>Cleaned kitchen equipment and work stations<\/li>\n<\/ul>\n<h2><strong>Education<\/strong><\/h2>\n<h3>2014<\/h3>\n<p>Selkirk College<br \/>\nHSP 321: Food and Beverage Cost Control<\/p>\n<h3>2006\u20132009<\/h3>\n<p>Camosun College<br \/>\nAttained Cook Certificate of Qualification with an Interprovincial endorsement<\/p>\n<h2><strong>Professional Activities<\/strong><\/h2>\n<p>Active Member of the Anytown chapter of the Canadian Culinary Federation, currently responsible for planning student culinary competitions<\/p>\n<p>Member, BC Restaurant and Food Service Association<\/p>\n<h2><strong>References<\/strong><\/h2>\n<p>Available on request<\/p>\n<p style=\"text-align: center;\">***<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div>\n<table style=\"width: 100%;\">\n<caption>Figure 24. A chronological resum\u00e9 for a person just completing an apprenticeship.<\/caption>\n<tbody>\n<tr>\n<td>\n<h1><strong>David Peterson<br \/>\n<\/strong><\/h1>\n<p>1655 Frederick Street<br \/>\nAnytown, B.C.<br \/>\nV0X 1R0<br \/>\n(604) 587-3301<br \/>\ndpeterson@anyemail.com<\/p>\n<h2><strong>Job Objective<\/strong><\/h2>\n<p>To obtain a position as a First Cook<\/p>\n<h2><strong>Experience<\/strong><\/h2>\n<h3>2012\u20132014<\/h3>\n<p>Apprentice Cook<br \/>\nFreddy\u2019s Restaurants<br \/>\nKelowna, B.C.<\/p>\n<ul>\n<li>Prepared menu items under supervision of First Cook<\/li>\n<li>Prepared banquet menu items<\/li>\n<li>Sliced and served meats at banquets and buffets<\/li>\n<li>Prepared pastries, cakes and desserts<\/li>\n<\/ul>\n<h3>2010\u20132012<\/h3>\n<p>Kitchen helper<br \/>\nValley Resort<br \/>\nBox 181<br \/>\nResorttown, B.C.<br \/>\nV0S 2T0<\/p>\n<ul>\n<li>Assisted with preparation of salads, soups and other menu items<\/li>\n<li>Scrubbed pots and assisted dishwasher<\/li>\n<li>Cleaned kitchen equipment and work stations<\/li>\n<\/ul>\n<h3>2009\u20132010<\/h3>\n<p>Crew chief<br \/>\nMcDonald\u2019s Restaurants<br \/>\nResorttown, B.C.<br \/>\nV0S 2T0<\/p>\n<ul>\n<li>Supervised crew<\/li>\n<li>Assessed inventory<\/li>\n<li>Prepared food and served customers<\/li>\n<li>Calculate wastage and promotional product sales<\/li>\n<\/ul>\n<h2><strong>Education<\/strong><\/h2>\n<h3>2012\u20132015<\/h3>\n<p>Okanagan College, Kelowna, B.C.<br \/>\nCompleting Professional Cook 3 Technical Training in May 2015<br \/>\nWill qualify for Professional Cook 3 Certificate of Qualification with an Interprovincial Red Seal endorsement<\/p>\n<h2><strong>Professional Activities<\/strong><\/h2>\n<p>Volunteer Camp Cook, Anytown Summer Camp for disadvantaged children, 2013<\/p>\n<p>Junior Member of the Anytown chapter of the Canadian Culinary Federation, currently assisting with preparations for the Food Show<\/p>\n<h2>References<\/h2>\n<p>Available on request<\/p>\n<p style=\"text-align: center;\">***<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<hr \/>\n<p>A functional resum\u00e9 (Figure 25) is a good way to display your most relevant skills and accomplishments. Under the heading \u201cExperience\u201d or \u201cSkills and Accomplishments,\u201d you list your capabilities under broad headings such as supervision, food and beverage cost control, menu planning, an so on. Under each heading, list all of the skills you have related to that topic without regard to where you acquired that skill. Your previous positions and employers are briefly listed under the heading \u201cWork History.\u201d<\/p>\n<p>This resum\u00e9 format minimizes drawbacks such as gaps in employment and lack of directly related experience. It is most useful when you have acquired a broad range of skills relevant to the job through many different employers. It can also be useful if your job titles did not adequately reflect the duties performed. It is harder to prepare a functional resum\u00e9. Functional resum\u00e9s can be confusing to read if not well written.<\/p>\n<table style=\"width: 100%;\">\n<caption>Figure 25. A functional resum\u00e9 for a person applying for an executive chef position.<\/caption>\n<tbody>\n<tr>\n<td>\n<h1><strong>ANGELO GUCCI<\/strong><\/h1>\n<p>345 Princeton Street<br \/>\n(604) 587-8762<br \/>\nAnytown, B.C.<br \/>\nV0X 1R0<br \/>\n(agucci@anyemail.com)<\/p>\n<h2><strong>OBJECTIVE<\/strong><\/h2>\n<p>To gain a position as an Executive Chef in a full-service hotel<\/p>\n<h2><strong>EXPERIENCE<\/strong><\/h2>\n<h3><strong>Menu planning<\/strong><\/h3>\n<ul>\n<li>Prepared banquet menus for a variety of functions<\/li>\n<li>Participated in creation of new menus for coffee shop, dining room, pub, and room service<\/li>\n<li>Developed standard recipes and procedures for new menu items<\/li>\n<li>Conducted yield tests<\/li>\n<li>Revised menus based on popularity and profitability of menu items<\/li>\n<\/ul>\n<h3><strong>Food and beverage cost control<\/strong><\/h3>\n<ul>\n<li>Maintained inventory control procedures<\/li>\n<li>Purchased and received goods<\/li>\n<li>Developed purchase specifications for goods<\/li>\n<li>Used recipe management software to cost menu items<\/li>\n<li>Analyzed sales history information to project sales volumes and expense levels<\/li>\n<li>Used a computerized inventory management system to maintain stock levels and reduce waste.<\/li>\n<\/ul>\n<h3><strong>Supervision of staff<\/strong><\/h3>\n<ul>\n<li>Selected and oriented new staff<\/li>\n<li>Trained apprentice cooks<\/li>\n<li>Prepared work schedules for kitchen and dining room staff<\/li>\n<li>Evaluated staff performance and provided constructive criticism<\/li>\n<\/ul>\n<h3><strong>Food preparation<\/strong><\/h3>\n<ul>\n<li>Prepared high-quality menu items in Broiler\/Grill, Cold Kitchen, Fry, Soup, and Pastry stations of a large hotel kitchen<\/li>\n<li>Gold Medal prize winner at Okanagan Chefs Association culinary competition in 2013 and 2014<\/li>\n<\/ul>\n<h2><strong>WORK HISTORY<\/strong><\/h2>\n<h3>2005 to present<\/h3>\n<p>Sous-Chef<br \/>\nCrest Hotel<br \/>\nAnytown, B.C.<br \/>\nV0X 1R0<\/p>\n<h3>2002\u20132005<\/h3>\n<p>Sous-Chef<br \/>\nTigh-na-mara Fishing Lodge and Resort<br \/>\nCanim Lake, B.C.<br \/>\nV0X 1R0<\/p>\n<h3>1999\u20132002<\/h3>\n<p>First Cook<br \/>\nFreddy\u2019s Restaurants<br \/>\nKelowna, B.C.<br \/>\nV0X 1R0<\/p>\n<h3>1996\u20131999<\/h3>\n<p>Apprentice Cook<br \/>\nSpruce Meadows Country Club<br \/>\nMission, B.C.<br \/>\nV0X 1R0<\/p>\n<h2><strong>EDUCATION<\/strong><\/h2>\n<h3>2014<\/h3>\n<p>Chef de Cuisine certificate<\/p>\n<h3>2011\u20132012<\/h3>\n<p>Tourism Supervisory Development Program: Food &amp; Beverage Option<br \/>\nOkanagan College<\/p>\n<h3>1999<\/h3>\n<p>Cook Certificate of Qualification with an Interprovincial endorsement<br \/>\nVancouver Community College<\/p>\n<h3>1995\u20131996<\/h3>\n<p>Professional Cook Certificate<br \/>\nNorthern Lights College<br \/>\nCompleted all three levels of the program with an A average<\/p>\n<h3>2014<\/h3>\n<p>In-house training on Squirrel Food and Beverage and Inventory Management packages<\/p>\n<h2><strong>PROFESSIONAL ACTIVITIES<\/strong><\/h2>\n<p>Active Member of the Anytown chapter of the Canadian Culinary Federation, currently Membership Chairperson<\/p>\n<p>Member, BC Restaurant and Food Service Association<\/p>\n<h2><strong>REFERENCES<\/strong><\/h2>\n<p>Available on request<\/p>\n<p style=\"text-align: center;\">***<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h1>Tips on Preparing a Resum\u00e9<\/h1>\n<p>There are several websites that offer free templates for building different styles of resum\u00e9s. It is important that the presentation is professional and well laid out.<\/p>\n<p>When preparing your resum\u00e9, keep the following points in mind:<\/p>\n<ul>\n<li>Use good quality 8.5&#8243; x 11&#8243; stationery in white or cream for print copies<\/li>\n<li>Use perfect grammar, spelling, and punctuation; check and recheck your resum\u00e9<\/li>\n<li>Use ample margins and white space to enhance the appearance and readability of your resum\u00e9<\/li>\n<li>Limit your resum\u00e9 to two pages<\/li>\n<li>Label the second page with your name and page number as well in case the two pages get separated<\/li>\n<li>Staple your resum\u00e9 pages together<\/li>\n<li>Print the resum\u00e9 using a good quality printer<\/li>\n<li>Be clear and concise<\/li>\n<li>Be accurate; the employer may check on what you have written<\/li>\n<li>Be consistent in your format and style<\/li>\n<li>Be positive in tone; focus on results and accomplishments<\/li>\n<li>Tailor the resum\u00e9 to the employer\u2019s requirements<\/li>\n<li>Be complete; make sure that you include company names; do not abbreviate<\/li>\n<li>Use headings and paragraphing to organize the content<\/li>\n<li>Avoid company jargon when presenting accomplishments; they may not be readily understood<\/li>\n<\/ul>\n<\/div>\n<div class=\"media-attributions clear\" prefix:cc=\"http:\/\/creativecommons.org\/ns#\" prefix:dc=\"http:\/\/purl.org\/dc\/terms\/\"><h2>Media Attributions<\/h2><ul><li >Resume  &copy;  go2HR. 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