CV for Quick-Service Restaurant Practitioner: Example and Template
Here's how ticket numbers, speed of service and HACCP records show that you can reliably run a quick-service shift.
Currently 4 open Quick-Service Restaurant Practitioner (EBA) positions in Switzerland. Coop advertises the most.
CV example — two-page template
This template is editable straight away — or upload your existing CV and it is carried into this layout automatically.
Which qualification belongs on a CV for a quick-service restaurant practitioner?
State the Federal VET Certificate (EBA) from your two-year basic training, along with your training company, vocational school and qualification procedure grade.
The occupation of Quick-Service Restaurant Practitioner EBA is based on two years of basic vocational training under the training ordinance, with inter-company courses provided by Hotel & Gastro formation. So don't just write 'catering apprenticeship' - state the exact title, your training company, the vocational school and the year of completion. If your qualification procedure grade is good, include it - HR staff pay particular attention to the practical work grade.
If you don't have an EBA but have several years of experience in quick-service, take-away or catering businesses, list those years clearly and mention the possibility of admission to the qualification procedure for adults under Article 32 of the Vocational Training Ordinance. In this case, be sure to add your hygiene training, allergen training and internal station certificates, as many employers require this documentation before your first shift.
Also show your career perspective: many practitioners go on to complete the shortened EFZ as a Quick-Service Catering Specialist after two years, or later aim for the professional examination to become a Quick-Service Catering Manager with a Federal Diploma of Higher Education. A sentence like 'Planning to enrol for the shortened EFZ in 2026' signals ambition without underselling yourself.
How do I describe my work experience if I've only been in the industry a few years?
Describe the business context for each position, including guest numbers and ticket volume, and support your performance with times, percentages and franc amounts.
Add a context line under each position: guests per day, number of employees, opening hours and business type (quick-service, drive-through, railway station catering, staff restaurant, event catering). Only this allows a branch manager to judge whether you're used to 300 or 1'400 guests per day. Without this context, your duties remain generic.
Then quantify what is actually measured in quick-service catering: order-to-delivery time, tickets per hour, portion accuracy, food waste in kilograms or francs, inventory variance, cash discrepancy, QSC or mystery check score, and results of official food inspections. Write, for example, 'Reduced food waste by 18 percent, or around CHF 12'000 per year' instead of 'responsible for inventory management'.
Also list your stations and shift times, as employers recruit based on flexibility: counter, grill, fryer, front cooking, dishwashing, goods receipt, early shift from 05:30, late shift and weekends. A note on shift responsibility, onboarding temporary staff or covering for the shift supervisor is a strong argument under the L-GAV with its 42-hour week, and justifies salaries in the range of around CHF 52'000 to CHF 58'000 per year.
How long should the CV be, and is a photo required in Switzerland?
Two pages are enough; a friendly photo is customary in Swiss catering, but optional.
Keep your CV to one or a maximum of two pages, in reverse chronological order, with clear dates in the format 08/2021 - 02/2023. Explain gaps of more than three months in a short line, such as a language stay, military service, family time or job search. In quick-service catering, availability matters: state your earliest starting date, notice period and willingness to work weekend, evening and public holiday shifts.
A photo is standard and expected by most employers, though legally optional. Choose a recent, friendly portrait against a neutral background, ideally in neat work or business attire - a likeable impression is a genuine advantage for guest contact at the counter. Avoid holiday snapshots or casual phone photos.
Add the details typically expected in Switzerland: place of residence and commute to the branch, citizenship or permit type (B, C, G), languages with CEFR level, category B driving licence if branch transfers are required, and references available on request. Your application file should also include employer references, a copy of your EBA, and proof of hygiene and allergen training, as these are checked before your first shift.
Which languages the postings require
Of 4 postings that state a language — in brackets, those requiring professional level.
Figures as a table
| Language | postings |
|---|---|
| German | 4 (4) |
Who hires Quick-Service Restaurant Practitioner (EBA) in Switzerland
Employers with the most open positions. Staffing agencies are excluded.
Figures as a table
| Employer | postings |
|---|---|
| Coop | 4 |
Full-time or part-time?
How the positions are advertised.
Figures as a table
| Workload | postings |
|---|---|
| Vollzeit / plein temps | 4 |
The CV in full
To read through and reuse.
Marco Bühlmann
Quick-Service Restaurant Practitioner EBA, Shift Supervisor Counter
Quick-service restaurant practitioner with a Federal VET Certificate (EBA) and four years of experience in quick-service operations serving up to 1'400 guests per day. I follow standardised recipe cards precisely, maintain complete HACCP self-monitoring, and keep the order-to-delivery time under three minutes even during the lunchtime rush. As shift supervisor, I schedule up to eight employees across the counter, grill, fryer and dishwashing stations.
What sets me apart
Reliable during the lunchtime rush: I keep the pace across three stations at once: 320 tickets in 90 minutes with an average order-to-delivery time of 2:55 minutes.
Thorough self-monitoring: I complete temperature logs, cold-chain records and cleaning reports under the HACCP concept every day - two official food inspections passed without any complaints.
Consistent standards at the POS and KDS: I comply with recipe cards, portion weights and ticket sequences on the kitchen display system over 96 percent of the time, which reduces complaints and re-production.
Onboarding temporary staff: I onboard new employees station by station over four shifts, from fryer oil TPM measurement to cash register closing.
Key achievements
Improved speed of service. Reduced counter waiting time from 4:10 to 2:55 minutes through a new station layout and pre-production based on sales forecasts - the best regional result among 9 branches.
Reduced food waste by 18 percent. Batch cooking in smaller quantities and daily leftover measurement saved around CHF 12'000 in goods value per year.
QSC score raised to 94 percent. Increased the mystery check rating for Quality, Service and Cleanliness from 82 to 94 percent over 14 months, with the hygiene section scoring 100 percent three times in a row.
Experience
Quick-Service Restaurant Practitioner EBA / Shift Supervisor Counter — SnackHub Gastro AG, Olten Bahnhof branch, 03/2023 - present
Quick-service branch with 1'400 guests per day, 22 employees working two shifts and annual revenue of around CHF 4.2 million.
- Reduced order-to-delivery time from 4:10 to 2:55 minutes and handled lunchtime peaks of 320 tickets in 90 minutes without backlog.
- Increased the QSC mystery check score from 82 to 94 percent; two official food inspections with no deficiencies.
- Reduced food waste by 18 percent, or around CHF 12'000 per year, through pre-production based on hourly forecasts.
- Onboarded 6 temporary staff and apprentices on the grill, fryer (TPM measurement, oil changes from 24 percent) and cash register.
Kitchen and Counter Employee — Rondo Bistro & Take-away AG, Lucerne, 08/2021 - 02/2023
Railway station catering outlet with take-away and self-service, 700 guests per day, 14 employees, opening hours 06:00 to 22:00.
- Prepared mise en place for up to 450 menus per day according to recipe cards, achieving 96 percent portion accuracy in spot checks.
- Documented temperature checks three times daily - 100 percent complete HACCP reports over 18 months.
- Reduced inventory variance for A-items from 2.4 to 0.9 percent through daily counts and controlled goods receipt.
- Closed cash registers with an average discrepancy of under CHF 5 per shift across more than 400 shifts.
Apprentice Quick-Service Restaurant Practitioner EBA — Frischwerk Systemgastronomie GmbH, Zofingen, 08/2019 - 07/2021
Two-year basic vocational training under the training ordinance, branch with 900 guests per day, inter-company courses with Hotel & Gastro formation.
- Completed the qualification procedure with an overall grade of 5.0, practical work 5.2.
- Completed around 3'000 shift hours at the counter, grill, fryer and dishwashing stations.
- Revised the end-of-shift cleaning schedule, cutting closing time by 15 minutes per shift.
- Over 2 years, supported 4 branch temporary staff during peak periods, including 3 weekends with over 1'200 tickets per day.
Education
Federal VET Certificate (EBA), Quick-Service Restaurant Practitioner — Frischwerk Systemgastronomie GmbH / Aarau Vocational School · 2021
Inter-company courses, Kitchen, service and hygiene in quick-service catering — Hotel & Gastro formation Switzerland · 2019-2021
Lower Secondary School, Compulsory education, Level E — Oberstufenzentrum Olten · 2019
HACCP hygiene training under the Foodstuffs and Utility Articles Ordinance (LGV), 2024 · Allergen and declaration training for take-away/out-of-home consumption, 2024 · BLS-AED-SRC Complete (First Aid), 2023 · Fire safety and fryer safety, internal training 2023