CV Team Member: Example and Template
This is what a convincing Swiss CV for a position as Team Member in quick-service restaurants, take-away or convenience retail looks like.
Currently 6 open Team Member positions in Switzerland, 3 of them from the last 7 days. Marché Restaurants Schweiz AG 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.
What qualification is required for a position as Team Member?
Getting started usually doesn't require a specific qualification, but an EBA or EFZ in gastronomy or retail brings you much faster to shift responsibility and a higher salary.
Many branches in quick-service restaurants, take-away and convenience retail hire team members without a vocational qualification and train them internally on the stations. If you have completed an apprenticeship, state the title exactly: Restaurant Specialist EFZ, Restaurant Employee EBA, Retail Specialist EFZ or Retail Assistant EBA. Without a completed apprenticeship, list your highest school qualification and supplement the section with internal training, such as station training for grill, fryer, front counter or barista.
You can score points with certificates that are mandatory in the industry: HACCP or food hygiene training as part of the self-inspection concept, youth protection training for the sale of alcohol and tobacco, and a valid first aid or BLS-AED course. Anyone who wants to later take responsibility for their own shift or branch should also mention the cantonal innkeeper's certificate (Wirtefachzeugnis) or the GastroSuisse basic course G1 or G2.
Also state clearly which shifts you can work: early shift from 5.30 am, late shift until 11.30 pm, weekends, Sunday sales or public holidays. HR managers plan according to L-GAV rules and look for flexibility in black and white. If you hold a foreign passport, the type of work permit belongs in the header of the CV so the employment can be checked without follow-up questions.
How do I describe my professional experience if I've only been in the profession for a short time?
Show the frequency, your stations and at least one figure per position that interests the business - service time, receipt amount, write-offs or cash discrepancy.
Start each position with a context line: type of business, number of guests per day, team size and daily revenue, for example 1'100 guests, 22 employees, daily revenue up to CHF 18'000. Then follow with three to four points with results. Instead of 'operated the till', write 'processed up to 250 orders per shift, cash discrepancy averaging under CHF 2.-'. Such details set your CV apart from hundreds of standard applications.
Use industry-standard metrics: average service time, mystery check or guest satisfaction score, average receipt, food waste in percent or francs, inventory discrepancy, results of youth protection test purchases, and number of team members trained. If you don't know official figures, work with verifiable estimates from your shifts and remain realistic.
Internships, temporary work and part-time jobs during school absolutely belong here, with the employment level in percent. Explain gaps briefly and factually, for example language stay, military service or care responsibilities. A reference line such as 'References available on request' is enough; bring the contact details of your former shift leader to the interview.
How long may the CV be and does it need a photo?
One to a maximum of two pages are enough, and a friendly, professional photo is still customary in Switzerland for guest-facing roles.
Keep the CV to one page if you have less than five years of experience; two pages is the maximum. Order the positions in reverse chronological order, most recent first, with month and year. Use a clear structure: contact details, short profile, professional experience, education, certificates, languages, IT and cash register skills. Save the file as a PDF with a name like 'CV_Selina_Brunner.pdf'.
The photo is legally optional, but in gastronomy and retail it's an advantage because presence and appearance are part of the job. Choose a current portrait in work clothing or in neutral, well-groomed clothing, with a calm background. Selfies, holiday or party pictures look unprofessional and cost you interviews.
Typically Swiss are also concrete details on availability, start date, permit status and commuting distance to the branch. Mention dialect skills and foreign languages with level, because at the front counter communication counts more than any theory. If you're asked to state a salary expectation, orient yourself on L-GAV minimum wages and formulate a range, for example CHF 52'000 to CHF 58'000 per year for full-time.
Which languages the postings require
Of 6 postings that state a language — in brackets, those requiring professional level.
Figures as a table
| Language | postings |
|---|---|
| German | 6 (6) |
Who hires Team Member in Switzerland
Employers with the most open positions. Staffing agencies are excluded.
Figures as a table
| Employer | postings |
|---|---|
| Marché Restaurants Schweiz AG | 6 |
Full-time or part-time?
How the positions are advertised.
Figures as a table
| Workload | postings |
|---|---|
| Vollzeit / plein temps | 6 |
The CV in full
To read through and reuse.
Selina Brunner
Team Member Quick-Service Restaurant / Restaurant Specialist EFZ
Team Member with five years of experience at the front counter, cash register and production in branches with up to 1'100 guests per day. I work according to recipe and portion specifications, document HACCP self-inspection without gaps, and regularly take on shift responsibility as a deputy. Resilient during peak times between 11.30 am and 1.30 pm, friendly with guests and reliable with cash register closing.
What sets me apart
Peak-time reliability at the front counter: During the lunchtime peak with 250 orders, I keep service time under 3 minutes and switch seamlessly between till, beverage station and handover.
Self-inspection without complaints: Temperature, fryer and cleaning checklists according to the self-inspection concept: three inspections by the cantonal food inspectorate without any deficiency points in my area of responsibility.
Strong mentor colleague: As a buddy, I trained 14 new team members on stations 1 to 4; onboarding time dropped from 12 to 8 shifts.
Cash and inventory responsibility: Safe reconciliation, Twint and card terminal closing as well as inventory counting: cash discrepancy averaging under CHF 2.- per shift.
Key achievements
Reduced waiting time by 34 percent. New station allocation during the lunchtime peak reduced average guest waiting time from 4:40 to 3:05 minutes with the same staffing level.
Reduced food waste by CHF 1'400 per month. Adjusted pre-production quantities and half-hourly forecasts reduced write-offs of fresh products by 19 percent.
Mystery check improved from 84 to 96 percent. Guest engagement, upselling questions and cleanliness rounds every 30 minutes raised the branch rating by 12 points within two quarters.
Experience
Team Member with shift responsibility (deputy) — Rösti & Rebe Gastro AG, Winterthur, since 03/2022
Quick-service restaurant branch in a shopping centre, 1'100 guests and daily revenue up to CHF 18'000, team of 22 people in two-shift operation.
- Led around 8 shifts per month with 6 to 9 team members, including break planning and cash register closing
- Reduced average service time from 4:40 to 3:05 minutes during the lunchtime peak
- Reduced fresh goods write-offs by 19 percent, equivalent to CHF 1'400 per month
- Trained 14 new team members; reduced onboarding time from 12 to 8 shifts
Team Member Sales and Take-away — Frischwerk Märkte AG, Zürich Main Station, 08/2020 - 02/2022
Convenience branch with 900 customers per day, Sunday sales and extended opening hours until 10 pm.
- Increased average receipt through active upselling from CHF 9.80 to CHF 11.20
- Improved inventory discrepancy from 0.9 to 0.3 percent of goods value
- Passed two official youth protection test purchases 100 percent (age, ID check)
- Took over goods receiving for 12 deliveries per week including temperature and traceability checks
Team Member Service and Counter (40 percent) — Seeblick Bäckerei-Café GmbH, Stäfa, 09/2019 - 07/2020
Café with 45 indoor seats and bakery counter, weekend operation with high excursion traffic.
- Served up to 180 guests on peak days and prepared up to 120 coffee specialties per shift
- Introduced a daily display write-off list, reducing bakery product loss by 11 percent
- Completed 6 cash register closings per week with a total discrepancy under CHF 15.- per year
Education
Federal VET Diploma EFZ, Restaurant Specialist — Vocational School Winterthur · 2022
Federal VET Certificate EBA, Restaurant Employee — Vocational School Winterthur · 2021
Lower Secondary Level, Secondary school leaving certificate, Level A — Secondary School Stäfa · 2019
Basic HACCP training in food hygiene and self-inspection (2023) · Youth protection training on alcohol and tobacco sales (2022) · BLS-AED-SRC Complete first aid course (2024) · Basic barista course, espresso and milk foam (2021)