No real drink-making experience yet — how do I write the CV?

List the drinks you made in earlier work (making coffee for a shop, helping at a counter, making drinks at home by recipe), the machines and tools you used, and the shifts you can work, with the unit, dates and main task. Do not present it as commercial counter work — recruiters check before assigning a counter.

I can make both machine coffee and milk tea — how do I write the CV?

Pick your single strongest drink group for the role line, and list the other as separate one-line tasks. Do not write “can make everything” — recruiters need a specific drink group and the work attached to it to assign a counter.

How long should a drink-making CV be?

One to two pages is enough. Recruiters read the drinks, the machines, the shifts and the hygiene sections closely; pages three and four of a CV for a common role are usually skipped.

Should I put my expected income in the CV?

No. The CV states the drinks you can make, the machines you used and the shifts you can cover; income is negotiated directly after the recruiter contacts you. An income figure in the CV can cost you the counter if it does not yet match your shifts and real work.

I cannot work evening shifts and public holidays — should I still apply?

Yes — state the shifts you can work right in the CV. Recruiters need to see exactly which shifts you can cover to assign a counter; hiding a shift you cannot work and being found out at rostering is the real weakness.

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Job seekers8 min read

CV for drink makers, baristas and bartenders: write it so recruiters call you

Keep it to 1–2 pages: one line with the drink-making type, your strongest drink group and work mode, the drinks you can make and the machines you used, 3–5 things you did written as concrete action verbs, the venues you worked at and the shifts you held, and the hours you can work plus start date. Skip vague lines like “good at making drinks, quick, hard-working” with no drink name, machine name or shift attached.

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How drink-making recruiters read a CV

Unlike office CVs, a drink-making CV is read closely in exactly two places: the drinks you can make and the shifts you can hold. Recruiters look for four answers: can you make the venue's drink groups, which machines and tools have you used, can you keep peak-hour speed and the venue's rotating shifts, and when can you start. Missing any one of the four usually puts the CV behind others, even if you make good drinks. So put the drinks and machines right after the role line, then the things you can do, then the venues you worked at, with shifts and food hygiene at the end of the main part. The faster you answer the four questions, the more likely you get the call.

One role line: drink-making type + drink group + work mode

Open the CV with exactly one line: the drink-making type you want, your strongest drink group, and the work mode. Examples: “Barista, machine coffee, strong on espresso and latte art, working rotating morning and evening shifts.” For tea and ready-made drinks: “Milk-tea and fruit-tea maker, strong on toppings and dosing, working lunch and evening peak shifts.” For the bar: “Bartender, basic cocktails and mocktails, working evening and weekend shifts.” One such line tells the recruiter at once whether you fit the counter they need, instead of reading the whole CV only to learn you can only make filter coffee and cannot use an espresso machine, or cannot work the venue's evening shift. The most common mistake is writing it too generally (“applying for drink making”) or naming the type without the drink group and shifts — both force the recruiter to ask, and when hiring urgently, people who need asking are usually skipped first.

Drinks you can make and machines you used: be specific

This section is mandatory for drink-making CVs. State each drink group you made (one line per group, with 2–3 drinks you really made: machine coffee, filter coffee, milk tea, fruit tea, smoothies, juices, cocktails, mocktails), the machines and tools you used (espresso machine, grinder, milk frother, shaker, dosing tools — name the exact machine you used, never just “drink machine”), and the ingredients and dosing you worked with (recipes to the venue's dosing, ingredient storage, checking ingredients before a shift). If you worked through an intermediary or a franchise, name it and the drink groups you made for it. Recruiters check the drinks before assigning a counter; claiming a drink you cannot make gets you rejected at the skills trial or on the first working day, however well the CV is written.

List what you can do, one task per line

The most important part is the list of things you can do, one line each, written with concrete action verbs. For baristas: make espresso to the right dose and extraction within the venue's time window; steam milk and pour basic latte art to the customer's request; clean the espresso machine, grinder and counter area at the end of each shift by the venue's process. For milk tea: brew the tea base and dose toppings to the venue's recipe; check ingredients and expiry dates before the shift and tell the manager when stock runs low; keep serving speed in peak hours without mixing up the order sequence. For bartenders: make cocktails and mocktails to the venue's recipe and garnish to the sample; manage bar stock and report top-ups before the evening shift; clear the counter and wash tools right after each rush so the counter is always ready. Claiming a drink you never made to “make the CV look good” shows up at the skills trial or on the first working day — and costs you the opportunity.

Venues you worked at: unit + dates + main task, no long descriptions

For each venue, three facts are enough: the cafe, shop or chain name (no detailed address), the dates (month/year from–to), and one or two main tasks there. No long venue description, no list of every small drink. Recruiters care whether you really made that drink — one line stating the main task answers that. If you worked many short stints, do not hide them: list them all, one main task per venue. Short stints are not automatically a weakness when the drinks and work are clear; hiding them and being found out is.

Shifts, hygiene and figures: only real, checkable numbers

Shifts are what set this CV apart — state the shifts you can work (early morning, lunch, evening, rotating, weekends, public holidays) and the ones you cannot, so the recruiter does not learn the mismatch only when rostering the counter. For hygiene and food safety, state the work you did: washing hands and cleaning the counter by process, storing ingredients at the right temperature, checking expiry dates before a shift. If you hold a certificate or health check the venue requires, state its name and how long it remains valid; if you do not have one, say so — never write it as if you do. Figures only where real and checkable: cups served in a peak shift, average serving time in peak hours, the share of orders remade in a month (if the venue records it). Never invent figures, and never present the whole counter's numbers as your own — recruiters check before assigning a counter, and an invented figure costs you the opportunity. If you have no figures yet because you are new or the venue does not record them, write the work instead of a number: “made drinks to the venue's recipe and order sequence, cleaned the counter at the end of the shift by process” — honest still beats a good-looking number that cannot be checked.

Contact details and next step

At the end, only three things are needed: full name, phone number, and the area you live in. No detailed home address, no hobbies, no elaborate portrait photo. Recruiters in this group mostly call or message — the phone number must be one you actually use and answer during office hours. Next, create an account and upload your CV so recruiters can find it: register as a candidate on timviecde.vn (/register). Note: with an unverified email you cannot upload a CV or receive selection emails — verify your email right after registering, before uploading.

Do this next

One role line: the drink-making type you want + your strongest drink group + work mode.
Drinks you can make and machines you used stated; 3–5 things you did, written as concrete action verbs.
Shifts you can work and start date stated; counter hygiene and pre-shift ingredient checks stated.

Common questions

No real drink-making experience yet — how do I write the CV?: List the drinks you made in earlier work (making coffee for a shop, helping at a counter, making drinks at home by recipe), the machines and tools you used, and the shifts you can work, with the unit, dates and main task. Do not present it as commercial counter work — recruiters check before assigning a counter.
I can make both machine coffee and milk tea — how do I write the CV?: Pick your single strongest drink group for the role line, and list the other as separate one-line tasks. Do not write “can make everything” — recruiters need a specific drink group and the work attached to it to assign a counter.
How long should a drink-making CV be?: One to two pages is enough. Recruiters read the drinks, the machines, the shifts and the hygiene sections closely; pages three and four of a CV for a common role are usually skipped.
Should I put my expected income in the CV?: No. The CV states the drinks you can make, the machines you used and the shifts you can cover; income is negotiated directly after the recruiter contacts you. An income figure in the CV can cost you the counter if it does not yet match your shifts and real work.
I cannot work evening shifts and public holidays — should I still apply?: Yes — state the shifts you can work right in the CV. Recruiters need to see exactly which shifts you can cover to assign a counter; hiding a shift you cannot work and being found out at rostering is the real weakness.

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