Demi Chef de Partie CV


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

mirandaem@hermail.com

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

Category: Hospitality CV

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