As a Chef De Partie, the candidate takes the responsibility of overseeing a segment of the kitchen, be it butchery, fish, vegetables, pastry and so on. The Chef de Partie is also called as a line cook or station chef. The key responsibilities that frame the job description of these chefs include the following – preparing and presenting menus within the assigned section, managing and training demi chef de parties, helping the sous chef in developing new menus or dishes, assisting the head chef, ensuring maintenance of high standard food hygiene and monitoring waste control to balance the profit margin.
Chefs aspiring to take up this role should be able to depict in the Chef De Partie Resume skills such as – great cooking skills, delegating abilities, organizational abilities, cool-headed nature and a solid grasp of profit margins. The route to this career begins with a degree in the culinary field.
Headline : Accomplished and energetic with a solid history of achievement in Food and Beverage Management. Motivated leader with strong organizational and prioritization abilities.
Skills : Technical Skills, MS-Excel, Food Preparation, Menu Planning
Description :
Inspected and cleaned food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Ensured food is stored and cooked at correct temperature by regulating the temperature of ovens, broilers, grills, and roasters.
Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Turned or stirred foods to ensure even cooking. Portion, arrange, and garnish food, and serve food to waiters or patrons.
Seasoned and cooked food according to recipes or personal judgment and experience.
Weighed, measured, and mixes ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Worked with staff to develop menus for weekly functions and chef specials for members.
Experience
5-7 Years
Level
Executive
Education
AAS
Chef De Partie III Resume
Summary : Working experience as a chef. Course in culinary school and internship experience enhanced the knowledge about cuisine art. Able and willing to learn new meals, new tastes, new knowledge and new culture.
Skills : Cooking, Good Working Skills, Team Leadership, Time Management, Plating Presentation
Description :
Worked as a part of a team of highly motivated Cooks. Revising and assist in creating a new monthly menu.
Responsible for the efficient running and supervision of the Pantry, Pastry, and other areas as well as being direct by the Head Chef.
Supervised in the preparation of food under the supervision of the Head Chef.
Decisions on the quantities portion sizes of the food to be prepared and served.
Created dishes for clients with special dietary or cultural needs.
Ensured that the kitchen staff always wear the appropriate attire in accordance with the relevant guidelines.
Maintained the correct level of fresh, frozen, and dried foods in the storeroom.
Experience
10+ Years
Level
Senior
Education
DCA
Chef De Partie I Resume
Objective : To further career in the food service and hospitality field as an Executive Chef and improve and maintain work environment.
Skills : Culinary, Ms Excel, Management, Menu Creation, Multitasking
Description :
Ensured all prep lists are completed in a timely manner. Training new managers in the back of the house procedures.
Conducted line checks before lunch, happy hour, and dinner service to ensure all stations are properly stocked and set up.
Inventory and ordered lists were completed and submitted to the Executive Chef before closing.
Conducted quality checks on produce, meat, and seafood before purveyors finish the delivery.
Completed knowledge of each station, from prep to plating and covering shifts on any station for absent employees.
Ensured the quarterly seasonal menu change is successful.
Expedited orders and being a liaison between the front and back of the house.
Experience
2-5 Years
Level
Junior
Education
AAS in Culinary
Chef De Partie II Resume
Headline : Results-driven Chef De Partie II with expertise in managing kitchen operations and training junior staff. Successfully implemented new cooking techniques that reduced food waste by 20% while maintaining quality and flavor in all dishes.
Responsible for meeting with the Chef De Cuisine and Sous Chef to review assignments and anticipate business levels.
Ensured that the prep for daily production is completed on a timely basis.
Responsible for informing the Sous Chef and Chef De Partie of unavailable items and shortage in the food supply.
Responsible for monitoring the quality and amount of food utilized on the service line.
Ensured that daily requisition is completed and submitted for approval.
Ensured that there is a total and complete set up of the breakfast line is done in a timely and accurate manner.
Responsible for anticipating the usage and replenishment of the service line on a timely basis.
Experience
5-7 Years
Level
Consultant
Education
AAS Culinary Arts
Jr. Chef de Partie Resume
Objective : Results-driven Jr. Chef de Partie with expertise in diverse cuisines and a strong focus on presentation and flavor. Successfully contributed to menu development and improved kitchen efficiency, ensuring a memorable dining experience for guests.
Skills : Microsoft Office, Technical Skills, Flavor Pairing, Culinary Training, Staff Training
Description :
Supervised the production and execution of all outlets to include, including private dining, Aura Restaurant, pool grill, beach grill, employee dining, and coffee bar.
Communicated directly with the front of the house to coordinate service times.
Coached line-level associates in day-to-day operations to ensure the highest quality results.
Supervised and trained staff in fine points of food presentation and preparation using modern techniques and methods.
Requisition supplies as needed daily based on hotel occupancy and outlet forecasts.
Communicated orally and in writing with management and staff. Ran and oversaw the line during meal production in the evening.
Controlled daily inventory and coordinated food orders with purveyors.
Experience
2-5 Years
Level
Junior
Education
AAS Culinary Arts
Chef de Partie/Analyst Resume
Objective : Goal is to learn as much as possible, showcase what have learned and have it exceed expectations. Strive to work with a team of chefs that strive to consistently better themselves and work together.
Skills : Chinese pastry, MS-Excel, Food Preparation, Menu Planning
Description :
Prepared customer orders in a short order environment.
Performed product checks on both the hotline and walk in to ensure the product is fresh and in the correct storage containers.
Observed proper cooling procedures on products. Skills Used Cooking, Cleaning, Customer Satisfaction.
Worked with sous chef to prepare prep list for daily mise en place.
pre-shifted to inform line cooks about reservations, occupancy and parties so we can be prepared to Work with chefs to execute VIP orders.
Prepare and cook main course meals, dishes, desserts, etc.
Ensured quality production, the integrity of the buffets, and banquets, and customer satisfaction.
Experience
0-2 Years
Level
Entry Level
Education
AAS Culinary
Chef de Partie/Technician Resume
Headline : Restaurant kitchen experience as a Sous Chef & Kitchen Manager; have done both cold line and hot line. Work productively at a fast pace restaurant, while still maintaining good work ethic.
Skills : Microsoft Office, Hard Working, Inventory Management, Quality Control, Food Safety Standards
Description :
Prepared a variety of proteins, vegetables, and other foods in all types of kitchen equipment.
Consistently complied with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
Stocked and maintained sufficient levels of food products at the line station to ensure a smooth service period.
Portioned food prior to cooking and maintained a clean and sanitary workstation area.
Executed proper plate presentation and garnish for all dishes.
Tracked and reported any food waste and assisted in food preparation assignments during the off-peak period as needed.
Developed seasonal menus that increased customer visits by 20% during peak dining periods.
Experience
5-7 Years
Level
Executive
Education
AAS Culinary Arts
Sr. Chef De Partie Resume
Summary : Dynamic Sr. Chef De Partie with over 8 years of culinary experience, specializing in French cuisine. Proven track record of enhancing menu offerings and driving customer satisfaction through innovative dishes and exceptional presentation.
Trained new hires on food presentation techniques. Apprentice of Molecular Gastronomy Techniques.
Full preparation of high-end gourmet dishes where great detail and creativity is needed.
Assisted in the planning and development of a new restaurant.
Assisted in managing the daily operations of the restaurant.
Menu development including the use of modern chemical techniques.
Trained new employees on opening and closing one of the three stations.
Worked as lead on hot appetizer station and Garde manager station.
Experience
10+ Years
Level
Senior
Education
CAD
Lead Chef De Partie Resume
Headline : Strong eclectic background as a lead cook, sous chef and round cook; plus the ability to work in high volume with intensity. Worked directly with chefs' in casual dining, resort dining.
Worked with Chef de Cuisine, Executive Sous Chef, and Executive Chef in the development of cost-effective recipes and the research of specialty items.
Planned, prepped, set up, and provide quality service in all areas of food production to include all food prepared from the Garde Manger and Banquet kitchens.
Planned, prepped, and set up all food presentations and displays for Banquets or Buffets.
Ensured all functions are walked prior to the start of events as to JW Marriot standards.
Trained and certify new employees in the task of their job.
Re-trained and re-certify employees when needed. Work the line in a Spanish tapas restaurant.
Ensured that all employees are able to perform all tasks to company standards.
Experience
5-7 Years
Level
Consultant
Education
AAS in Culinary Arts
Associate Chef De Partie Resume
Summary : To work an institution where can optimize professional skills and capabilities. To hire in the position where knowledge will have an opportunity for career advancement.
Skills : Sou Chef, Food Casting, Menu Costing, Food Trends Awareness
Description :
Set up the cook line with foods, condiments, and garnishments at the start of each shift and restocks as needed.
Maintained sanitary workstation including tables, shelves, grills, broilers, fryers, saute burners and refrigeration equipment.
Handled, stored, and rotated all products properly.
Closes the kitchen properly and follows the closing checklist for kitchen stations.
Performed other related duties as assigned by the chef.
Demonstrated positive interpersonal skills with co-workers.
Functioned as a supportive team member during the course of their shift.
Experience
10+ Years
Level
Senior
Education
AAS
Chef de Partie Resume
Summary : To obtain a position to utilize vast culinary knowledge and experience to contribute to quality food preparation and presentation in an organization committed to excellence.
Skills : Chef, Business owner, Technical Skills, Food Preparation, Menu Planning
Description :
Responsible for the supervision of line cooks, and managing the line including expediting.
Prepared and executed of the entire menu for the restaurant and banquet service.
Partnered with Sous Chefs in the creation and development of new menu items.
Created new ideas to develop daily specials, and menu items.
Able to work any line station ie. Saute, Grill, Expeditor, and Garde Manger.
Created menu additions and menu development.
Operated kitchen with different menus/venues Supervise and scheduling of associates
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