Chef de Partie CV


A chef de partie, runs a specific segment of a restaurant/hotel kitchen. The chef is responsible for the preparation of different cuisine, cooking vegetables, starters, meat or pastry dishes. Depending on the restaurant, the chef may be charged with the duty of managing two or more junior chefs. A chef de partie should possess excellent culinary skills. The chef’s resume should demonstrate that one understands what their job involves.

Sample Chef de Partie Resume template.

Susan Cory

21 Eastway, Ennis.

Cork, Ireland

susancory@eircom.com

Mobile: +87 777777

Career Objective

Experienced chef looking for work as a chef de partie in a medium to large hotel/restaurant. Able to prepare and cook a variety of pastry dishes as well as baked goods. Willing to put culinary experience gained through years of hard work to good use.

Professional Experience

1999 – Present: Chef de partie at the East Side Country Hotel

Responsibilities:

  • Preparing and presenting cold starters
  • Assisting the banquet manager with the management of banquets
  • Recruiting and training commis chefs
  • Assisting the sous chef in ensuring that health and safety standards are maintained at all times.

1998 – 1999: Demi chef de partie at Hotel Europe in Paris

Responsibilities:

  • Assisting junior kitchen staff in ensuring the kitchen is kept clean at all times
  • Assisting the chef de partie in ensuring that safety and hygiene standards are maintained

1997 – 1998: Commis chefat the Sea View Restaurant

Responsibilities:

  • Assisting senior chefs as well as other kitchen staff as required

Educational Background

1995 -1997: Certificate in Professional cookery – Galway Mayo Institute of Technology

Achievements

1997: Crowned student of the year while at the Galway Mayo Institute

Hobbies and Interests

  • Swimming
  • Reading
  • Walking

Referees

Can be provided upon request

Category: Hospitality CV

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