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Chef De Partie Resume Samples
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0-5 years of experience
- Trained under Chef Bryan Caswell Р2009 Food & Wine Best New Chef and Jean George prot̩g̩
- Assisted on dishes that won 2008 Seafood restaurant of the Year – Bon Appetit
- Supervised and trained kitchen staff
- Reported labor and production cost
0-5 years of experience
Mix of Mediterranean, Modern Turkish and Asian restaurant cuisine full serves 5 Star Hotel
- Completed Sous chef responsibilities including scheduling, daily production sheets, ordering, and the weekly and daily special’s menu.
- Completed 200-375 covers daily for breakfast and Sunday brunch including Asian, European and Turkish buffets
- Created and produced menus and products for concierge level buffet
0-5 years of experience
- Hot line (average 250 covers/night) – Fish/Accompaniments, Meat/Accompaniments, Inside Expediter.
- Prepared station(s) via recipes or as directed by the Chef de Cuisine and/or Sous Chefs.
- Practiced inventory and cost control through consistency.
- Observed very strict kitchen sanitation standards.
- Assisted in training and cross-training of other line cooks ensuring adherence to quality standards.
- Enrolled in Thomas Keller Restaurant Group University – a 6-month management course designed for those identified for promotion.
0-5 years of experience
Inventoried and ordered product for kitchen, bakery, bar, housekeeping, and athletic department
- Prepared food cost effective meal for all employee
- Trained kitchen new-hires and interns on proper procedures
- Managed and expedited food preparation line
- Created menu for special and volunteer events
- Pushed employees on food presentation
- Created unique, non-recipe amuse bouche daily
0-5 years of experience
Prepared all food items daily, including breakfast lunch and dinner shifts.
- Wrote prep list for the prep cooks and assisted with completion at times.
- Created and executed menus for special events and holidays.
- Ordered and received food and supplies weekly for restaurant operations. Checked all temperatures of perishable items and used the FIFO system to rotate all items.
- Managed and supervised employees to make sure all tasks were completed and executed correctly.
- Made weekly specials to minimize waste and to keep food costs down.
- Implemented waste logs, temperature logs and proper cleaning procedures for all kitchen employees.
- Stood in for the General Manager and assistant General Manager when not present.
0-5 years of experience
Supervised and expedited back line ticket times, fire items as needed from other stations
- Created spice rubs for various meat items
- Wrote production sheets for line cooks based of ticket sales
- Created fine dining meals for chefs table and V.I.P guest
- Managed line checks and food quality
- Worked with guest and clients to ensure satisfaction
- Prepared food for high end clients and dignitaries
0-5 years of experience
Demonstrated capacity to be responsible for the overall Wine Bar kitchen operation using both organizational skills and cooking ability
- Received promotion to Garde Manger in the main dining room
- Created weekly amuse bouche using seasonal and local ingredients
- Adapted to and accommodated guests allergies and dietary requests
- Executed prep and plating of dishes with great precision using application of both modern and classical
- Ordering, product handling and storage
10+ years of experience
- Prepared and produced gourmet cuisine
- Supervised assigned work stations function.
- Organized work schedule of assigned station.
- Maintained record of the raw materials being used and placed orders accordingly.
0-5 years of experience
- Assisted locally respected Executive Chef Michael Turner in all duties assigned
- Prepared all food items in a hygienic and timely manner exhibiting knowledge of recipes and presentation specifications as set by restaurant management
- Developed understanding of all kitchen stations including grill, sauté, garde manger, and prep
- Gained ability to check inventory from orders and rotate stock
0-5 years of experience
Chef de Partie within the Kitchen, with full working experience on every station
- Created new menu items, and developed seasonally revolving dessert menus
- Creates specialized cakes and desserts for guests
- Volume restaurant and banquet experience from 10-300 guests
- Assists maintaining and managing inventory by implementing product management
0-5 years of experience
Brunch Shift Lead ( supervising 2 – 4 cooks) Buffet style dining hall Focus on Fine Dining – Pulse on Dining program
- Catering Department Prepare specialty meals and events À la carte hors d’oeuvre
- Prepare special dietary needs and allergy-focused entrees focusing on vegan, gluten-free, and nut allergy dining
- Oversee meal preparations, cooking temperatures, and presentation
- Enforce strict HAACP, OSHA, and ServSafe standards
- Troubleshoot problems such as menu amendment within meal service period
0-5 years of experience
Maintain a working Kitchen through service by directing the work of a team of skilled cooks.
- Working with and being a liaison for front of the house and back of the house teams, while maintaining a clear line of communication between the two.
- Assist in Creating and Writing new menus and Recipes for seasonal and annual menu changes
- Recipient of the EPCOT Culinary Excellence quarterly award
- Responsible for maintaining the day to day operations of one of the busiest from scratch locations on Walt Disney World Property serving over 1,200 guests a day
0-5 years of experience
In absence of chef, conducts shift briefings to ensure kitchen activities and operational requirements are known.
- Prepares, cooks, serves and stores the dishes in accordance with the established menu.
- Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.
- Communicates to Sous Chef any difficulties, guest or internal customer comment and other relevant information.
- Attends and participates in dally briefings and other meetings as scheduled.
- Prepares in advance food, beverage, material and equipment needed for the service.
6-10 years of experience
- Initiated regimen to maintain 5-Diamond establishment standards.
- Created a professional and enjoyable atmosphere for team members while ensuring company goals were met.
- Conceived and prepared menus for a multi-menu restaurant, conducted inventory, ordered needed goods, opened and closed restaurant both FOH and BOH.
- Station lead for nationally recognized Sunday Brunch.
- Increased patron enjoyment through friendly interaction and accurate food and beverage knowledge.
- Proactively organized pre-shift meetings along with team building activities and gatherings.
- Worked closely with the marketing department to implement fresh advertising ideas.
- Traveled with team to several wineries and breweries to further self-education.
0-5 years of experience
Responsible for preparing & presenting, culinary, quality of the foods.
- Ensuring that the standards of hygiene are maintained & improved were possible.
- Training and development of Commis.
- Ensuring correct stock rotation & minimization of wastage.
0-5 years of experience
Responsible for opening and maintaining stations for daily lunch, dinner, and brunch services.
- Responsible for maintaining daily pars and prep for sauté and wok stations.
- Responsible for butchering of meats and fish. (ribeyes, filets, ny strips, salmon, & snapper)
- Asian Specialist; Wok Specialist
- Responsible for maintaining recipes, cooking standards, and cleanliness of kitchen as per Richard Sandoval Restaurant standards.
- Responsible for maintaining the expediter line and orchestrating ticket times in the absence of the Chef de Cuisine and Sous Chef.
0-5 years of experience
Maintain high standards set by Chef Pascal Olhats for the kitchen on a daily basis for lunch and dinner services
- Trained extensively with Chef Pascal on proper techniques of Saucier, Grillardin, Poissonnier, Patisserie, Boulangerer for dinner and lunch
- Daily inventory of proteins, vegetables and starches; all the orders
- Traveled to New York City, New Orleans, Oahu, Florida and Los Angeles with Chef Pascal Olhats for various charity and catering events
- Responsible for soup de jour, daily specials, tasting menus, wine paring menus, catering prep and execution of catering events.
0-5 years of experience
Prepped mise en place for all stations
- Butchered meat and fish for hotel
- Assisted banquet prep and production
- Executed all stocks and sauces for hotel
- Created and cooked staff meal for 220+ employees
0-5 years of experience
Serving Italian, French, Caribbean and Continental Cuisine
- Producing $3.4 million in revenues in the BQT department.
- Hire, train, and direct twenty cooks/chefs and sixteen stewarding.
- Plan menu in both restaurants (The Colony and The Monkey Room)
- Assisting with a large BQT celebration Stone Crab Festival
0-5 years of experience
Prepared mise en place for a la carte statins
- Prepared mise en place for large and small banquet functions
- Was encharge of preparing new menu specials
- Maintained a sanitized work area
0-5 years of experience
Private country club; focuses on fine dining; offers a wide variety of high quality seasonal items; seasonal position.
- Responsible for expediting and plating elegant dishes.
- Set up, maintain, and clean equipment for daily food preparation
- Maintain responsibility for the execution of all food preparation
- Implement new menu items seasonally
- Assist with menu development
0-5 years of experience
Oversaw daily line production for 3 meal (breakfast, lunch, dinner) al a carte restaurant that operated 7 days a week
- Classical and modern technique with emphasis on plating and presentations
- Daily ordering and receiving of products from multiple purveyors
- Training and development of new cooks and staff
0-5 years of experience
Prepare food by chef’s recipe to be served fresh daily.
- Conduct line-up with front of house staff to guarantee that specials and menu items are explained and detailed with the waiter staff.
- Create lunch and dinner specials to be served as an addition to the regular menu.
- Assist chef with seasonal adjustments to the menu.
- Place orders with vendors to maintain stock.
0-5 years of experience
Manage hot, cold larder and pastry sections in a top rated fine dining restaurant
- Responsible for creating various new items as needed.
- Training junior staff on food control in a fine dining atmosphere.
- Assisted in creating standards on food preparation and presentation
0-5 years of experience
Preparing food, using the highest quality ingredients, to the highest standard to uphold Four Diamond, Three Star Status while controlling food and labor cost.
- Manage everyday kitchen operations of a three-meal restaurant, a specialty-dining lounge (praying monk), two bar lounge’s (Terrace Bar & Thirsty Camel Bar), and 24-hour room service.
- Manage a staff of 38 cooks, while keeping track of front of house service, room service, stewards, and above all guest’s needs.
- Manage specialty menus, costing, ordering, scheduling, food cost, labor cost, training, saucier, production, amenities, organization, and cleanliness.
0-5 years of experience
- Supervised production for morning shifts, banquets and room service.
- Line Cook and Garde Manger for this upscale restaurant specializing in Fine Northern Italian cuisine.
- Ensured productivity by expediting tickets and banquet orders.
0-5 years of experience
Prepped and prepared all Garde Manger, Grill, and Pastry dishes
- Fabricated all fish and meat that was brought in from local fisherman and farms
- Performed inventory and receiving
- Assisted our team of chefs in making changes and additions to the menu
0-5 years of experience
Responsible for the sanitation and preparation of all hot food on operating station
- Responsible for plating techniques shown by Head Chef
- Preparation of multiple hot and cold sauces
- Executes multiple cooking techniques (grilling, braising, sauté and pizza oven etc.)
- Competent and efficient in knife cuts and mirepoix
- Responsible for relaying and over- seeing orders given by the Sous and Head Chef
- Organizes the line so that they are meeting deadlines on tasks given
0-5 years of experience
Assisted in the grand opening of this world renowned hotel. Assisted executive chef in providing leadership for the opening of The Grill Room.
- Participated in developing nightly specials.
- Had extensive involvement in banquet preparations.
- Spent three months training under 2 star Michelin chef.
0-5 years of experience
This is a catering company that catered for 2 500 Gold Reef City staff members.
- Prepared and cooked meat and fish dishes, specialized chicken and vegetable dishes
- Prepared salads and sandwiches and ensured all mise-en-place was fresh and ready on time
- Ensured all statutory and company, hygiene regulations were being strictly adhered to (HACCP)
- Made sure that dishes reached the hot plate ore passé correctly garnished and portioned
- Ensured that all dishes were prepared to the correct recipe and in the correct quantity
- Provided training and optimum guidance for junior cooks and trainees
- Ensured anticipated shortages were communicated promptly to the sous chef or head chef
- Ensured that all stocks were kept under optimum conditions
- Deputised in the sous chef’s absence and took charge of the kitchen when directed
0-5 years of experience
Produced components for modern pastries
- Baked all cakes and cupcakes for special orders and retail sale in the cafe
- Laminated and shaped all Viennoiserie products
- Sole chocolatier for the cafe
- Responsible for daily creation of chocolate decorations for pastries and cakes
- Singlehandedly produced a wide range of chocolate bars for retail sale
0-5 years of experience
Prepare buffet for 65 to 130 Pax.
- Prepare all food items in a hygienic and timely manner.
- Set up location in line with restaurant guidelines.
- Clean and maintain service station
- Assist with the cleaning, hygiene, and organization of kitchen, barge in coolers, and all storage areas.
- Follow recipes, piece controls and presentation specifications as set by the restaurant management- restock all
6-10 years of experience
Assists Executive Chef/ Sous Chefs in multiple operations to include main kitchen, high volume banquet, and off-site catering, and fulfilling multiple stand-in roles as Sous Chef, Banquet Chef, and Pastry Chef. Near completion of management training for Sous Chef
- Maintain high standards in labor, food ordering, food cost (food waste management /portion control), food quality, food safety, and inventory control.
- Exhibits flexibility and remaining calm under pressure in responding to and creating solutions for restaurant dynamics. Acknowledged on a constant basis for a positive attitude.
- Provides exceptional customer service to guests in resolving complaints, issues, or special requests.
- Demonstrates exemplary leadership to kitchen staff and provides exclusive training and development to all current and new staff. Leads by example with an emphasis on teamwork.
- Displays effective communication with an emphasis on creating symmetry between the front of the house and the back of the house.
- Proficient in all stations such as oven, pantry, sauté, grill (wood burning).
- Complimented on a continuous basis by staff and customers for exceptional food and service. Was asked by customers to meet the “chef” on various occasions. Servers up-sell my station(s) when I am scheduled.
6-10 years of experience
- Managing Chef on premises at the Panarama Grille at the Golf Course and Wilderness Ski Area Lodge
- Managing Sous Chef – Hot Line
- Classical American Cuisine preparation
- Complied with strict sanitation guidelines
- Completed the following required company courses: Guest Path / Green Path / Serve Safe
- Associate Employee of the month for December 2008
0-5 years of experience
Keeping track of supplies used and ordering as needed
- Ensuring that the larder is well stocked and that adequate food supplies are always available
- Carrying out regular temperature checks on fridges, freezers and food storage
- Cooking meals, entrees and snacks made to individual requirements larder
- Helped with all garnishes
- Talked with head chef about supplies and menu options
- Washed pots and pans
0-5 years of experience
Responsible for food preparation for banquet events.
- Responsible for proper food storage and enforcement of sanitization within the banquet kitchen.
- Responsible for achieving guest satisfaction in presentation and taste quality of food product.
- Responsible for preparation, display and service of food for banquet events.
- Constant communication with the Chef, immediate supervisor and fellow co-workers daily.
- Consistent practice of safety on grounds and within the kitchen.
0-5 years of experience
- Hard working team player, committed to quality and high standards.
- I have successfully completed the HACCP Awareness for Food Handlers.
- Always punctual and reliable.
- N.A.I.TA. Certificate as a Cook.
- Four year experience in Italian Cuisine.
- Eleven year experience in Main Hot range and Cold Kitchen.
0-5 years of experience
Leadership role which includes delegating and giving support when needed
- Works closely under Executive Chef Bernardo Gomez
- Capable of executing all dishes in the broiler stations while adhering to recipe
- High level of culinary skill with capabilities to execute all stations
- Responsible for all procurement/ordering of goods, direct purchase items, and services
- Balance Weekly Inventory, Daily Perpetual, Daily Invoice log, and Invoice Reconciliation
0-5 years of experience
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- Provide quality, attractive, and interesting dishes from a wealth of high-end world cuisine, while adhering to deadlines and cost control.
- Inspect food preparation and serving areas to ensure observance of safe, sanitary food handling.
- Regularly work with fresh fish, shellfish, as well as cutting steaks, reutilizing scraps, bones for stocks, soups, and specials.
0-5 years of experience
Responsible for the culinary operations of Thai restaurants supporting Sous chef
- Preparing food costs and running all culinary & restaurant operations; training & hiring staff
- Creating menus Thai food
- Responsible for health and hygiene requirements.
0-5 years of experience
Specialized in typical Argentinian Cuisine
- Prepared meals in a high-volume kitchen with exceptional quality, emphasizing fine details, precision, and presentation
- Prepared and organized food for private events
- In charge of training new personnel
- Pasta maker
- Pizza maker
0-5 years of experience
Trained in all sections of the kitchen – Chinese kitchen, Banquet Kitchen, Garde Manger, Bakery And Pantry.
- Ensures that each customer receives the ultimate during service.
- Fully in charge of assigning department and shift management.
- Plan the menu for buffet which also included assigning and supervising all co-workers.
0-5 years of experience
Prepare all menu items in our Four-Star restaurant.
- Train new employees on all stations.
- Ensure quality of food entering and exiting the kitchen.
- Process receiving orders.
- Work Fish, Meat, Entrementier, Garde Manger, Breakfast as well as lunch and dinner service at our Sunset Pool kitchen.
0-5 years of experience
- High-end and high-voluyme Mediterranean/American dinner and brunch services in preparation, salads, appetizers, and sauté stations.
- Worked with a team of 10+ cooks/chefs to provide best fine dining and catering experience.
- Developed special menus, special events, elaborated and innovated fusion of flavors from Europe and United States.
0-5 years of experience
Prepare all food items in a hygienic and timely manner.
- Set up location in line with restaurant guidelines.
- Grill, Saute
- Assist with the cleaning, hygiene, and organization of kitchen.
- Follow recipes, piece controls and presentation specifications as set by the restaurant management.
- Restock all items as required throughout shift.
- Perform extra responsibilities as requested by the Chef or Kitchen Manager.
0-5 years of experience
Trained and supervised externs and new commis
- Mixed macarons, cookies, bouchons, shortbreads, cakes, streusel, ganache, fillings
- Cooked caramel sauce, jams, sorbets, and ice creams
- Shaped and proofed croissants, sticky buns, pain au raisin, and quiche
- Sheeted dough’s, cookies, shortbreads, feuillitine, and fondant
- Decorated seasonal items using fondant and chocolate
10+ years of experience
- Work as personal chef for high profile clientele: Gerald Ford, Trammel Crow, Ross Perot, Jerry Jones, Tom Davis, Roger Staubach, Tom Hicks, Mark Cuban
- Catering functions up to 750 people, plate costs between $75 to $250 per person
- Purist culinary atmosphere, all items made from scratch, including condiments, with broad exposure to multiple ethnic and regional cuisines, especially Pan Asian, French, Spanish, South American and Indian
0-5 years of experience
- Supervise Banquet Kitchen serving 10-1200
- Assist with Menu Tastings, Chef Tables, Offsite Catering, and Other Kitchens including Pastry and Garde Manger
- Conduct Monthly Sanitation Inspection of F&B Departments
- Order produce, meat, fish, dry goods, and specialty food
0-5 years of experience
- In charge of prep, production, and quality of mise en place on the Meat Garnish station.
- Worked with Executive Chef and Sous Chef with ordering procedures and proper recipe standards.
- Assured quality and consistency of product following proper food handling procedures, knife skills and cooking techniques.
- Worked off site leading a small team of colleagues in preparing and serving private catering parties.
Chef de Partie Duties and Responsibilities
While a chef de partie’s duties can depend on the type or size of kitchen they work in, many of these core responsibilities are the same everywhere:
Direct Section Activities The primary responsibility of the chef de partie is conducting meal preparation activities within their section of the kitchen. A chef de partie who’s in charge of meat will ensure that steaks and other meats are cooked to order. Chefs de partie in larger kitchens direct kitchen staff and assign responsibility for various elements that go into their part of each dish.
Coordinate with Other Sections Chefs de partie work closely with other chefs de partie and other members of the kitchen staff. This ensures that elements of the meal are ready on time and prevents delays in service. For example, a vegetable chef de partie might wait until another section is ready before grilling vegetables and adding them to the dish.
Maintain Food Quality Chefs de partie maintain the restaurant’s quality and reputation by monitoring the food served to customers. They may inspect their section’s contributions to ensure presentation and consistency and taste food from their section to make sure that it’s correctly cooked and seasoned.
Contribute to Menu Development Chefs de partie contribute to a restaurant’s menu development. They work closely with the head chef to discuss customer demand, seasonal ingredient availability, and special events, and may also suggest menu options or new dishes. In this aspect of the role, chefs de partie may also determine how their specific section fits into preparing seasonal or special menu items.
Ensure Ingredient Quality Chefs de partie play an important role in ensuring ingredient quality. This can include checking deliveries to make sure that ingredients are fresh, quantities are correct, and that ingredients are properly stored and accessible to chefs working within their section. The chef de partie may also place orders with distributors and maintain oversight of common ingredients used by multiple sections.
Maintain Kitchen Cleanliness and Safety As part of their kitchen leadership role, chefs de partie also maintain kitchen cleanliness and safety. They may oversee, develop, or enhance processes for food safety and storage, or may help maintain or replace kitchen equipment that isn’t working as expected. Many chefs de partie also prepare safety and cleanliness guidelines for workers in their section and make sure they adhere to strict standards of professionalism and hygiene.
Chef de Partie Skills and Qualifications
Chefs de partie oversee operations and food preparation in a specific part of a kitchen, often leading teams of cooks. Restaurants tend to hire chefs de partie with several years of kitchen experience and the following skills:
- Food preparation – because they oversee a large aspect of the kitchen, chefs de partie need to be able to successfully prepare that section’s elements and dishes on time and with a high level of quality and presentation
- Menu development – chefs de partie often collaborate with the head chef to develop a restaurant’s menu, so experience with creating new dishes and changing items based on ingredient availability and quality is necessary
- Team leadership – in this role, the chef de partie oversees a team of chefs and cooks within their section, so they need to be effective leaders, able to delegate and to direct a wide range of employees
- Food handling – chefs de partie should also be familiar with best practices for safely handling and storing food, ensuring that ingredients are fresh, and maintaining clean work areas within their section of the kitchen
- Communication skills – communication skills are also vital in this role, as chefs de partie need to communicate with other chefs and may also need to create written training materials for employees
Chef de Partie Education and Training
While education requirements for chefs de partie can vary from kitchen to kitchen, workers in this role should be experienced cooks or chefs. Most kitchens look for individuals with several years of food preparation experience and some knowledge of team leadership and personnel management. Completing a culinary school program and achieving certification through an organization like the American Culinary Federation can also help increase a chef de partie’s job prospects.
Chef de Partie Salary and Outlook
According to the Bureau of Labor Statistics (BLS), chefs and head cooks earn an average salary of $45,950 per year. The highest-paid 10 percent of chefs and head cooks earn more than $78,570 annually, while the lowest paid earn less than $25,020 per year. The BLS estimates that chef and employment will grow 10 percent by 2026, which is a slightly faster pace than the average for all occupations.
Helpful Resources
We found several resources on the web if you’d like to learn more about working as a chef de partie:
American Culinary Federation – the ACF provides a certification program for executive chefs as well as professional development resources and events for culinary professionals
How to Become a Chef: The Essential Guide for Becoming a Chef and Building a Successful Culinary Career – author Brandon Fiore provides tips and advice for new cooks, particularly focusing on how to sustain a career in this field
“12 Types of Chefs You Need to Know About” – this blog post explores the various chef titles that can exist in a large kitchen, including an explanation of the chef de partie’s role
Culinary Careers: How to Get Your Dream Job in Food with Advice from Top Culinary Professionals – this book explores careers within the food industry and provides advice for finding work in roles including chef de partie
Culinary Cover Letter Examples
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Last edited by: Gabriela Barcenas, CPRW, Content Writer II -
Gabriela Barcenas
CPRW, Content Writer IIGabriela is a Certified Professional Resume Writer (CPRW) and career adviser. With 10 years of digital media experience and five years of resume writing expertise, her publication history includes fashion, education, travel, social justice, equitable design and career advice.
