A demi chef parties is a station chef or a line cook. The chef is in charge of a particular segment of a hotel/restaurant kitchen. Depending on the restaurant/hotel, demi chefs de partie prepare, cook and serve appetizers, deserts, vegetables and/or meats. The chefs develop their culinary skills under the guidance of senior chefs. Below is a CV sample for demi chef de partie position.
Sample Demi Chef de Partie Resume Format
Miranda Emmett
820 Tonlawn Street
Westport, Connecticut
Mobile: 479 – 555 – 46725
Career Objective
Dedicated and experienced chef looking to work in a challenging kitchen in a five star hotel/restaurant.
Professional Experience
2007 – Present: Pastry chef at the Carvinton Hotel in Westport
Responsibilities:
- Helping the sous chef plan for the hotel meals
- Working with the commis chefs to ensure the kitchen is clean
- Assisting the banquet manager in coordinating banquet events
- Preparing, cooking and serving deserts and pastries
- Helping the sous chef when purchasing food for the pastry section
- Assisting the head chef with stock control
- Managing and supervising cooks and commis chefs
- Stock control
2006 – 2007: Commis chef at the Carvinton Hotel in Westport
Responsibilities:
- Cleaning the kitchen
- Preparing the food for storage
- Assisting the senior chefs as required
- Cleaning poultry and fish in readiness for cooking
Educational Background
2005 – 2006: Diploma in Culinary Arts – Bridges Culinary Arts College – Connecticut
2006: Certificate in food decoration and presentation – Culinary Arts College – Connecticut
Achievements
2007 – Present: Organizing Secretary of the Society of Food Professionals
Hobbies and Interests
- Hiking
- Skiing
Referees
Available upon request
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