Pastry Chef de Partie CV
A pastry chef de partie is also known as a station chef. The chef is assigned the responsibility of manning particular section of the kitchen in a hotel/restaurant. Like the name suggest, the pastry chef de partie is responsible for the pastry section. He/she oversees the preparation of pastries and deserts.The chefs possess superior culinary skills and able to prepare both foreign and local cuisine. See a pastry chef de partie resume sample below.
Sample Pastry Chef de Partie Resume Template
James Smith
145 Main Street
Washington DC, 22078
Mobile: 111 – 555 – 78220
Career Objective
Experienced chef seeking to work as a pastry chef de partie in a fast paced kitchen environment with an aim of using culinary skills to improve productivity
Professional Experience
2005 – Present: Pastry chef Tequila Restaurant in New York
Responsibilities:
- Preparation of fresh deserts and pastries
- Assisting the head chef with the preparation of different foods
- Purchasing food for the pastry section
2004 – 2005: Commis chef at the Bell Cuisine Restaurant in New York
Responsibilities:
- Assisting the pastry chef in preparing pastries and deserts
- Working with other commis chefs to ensure the kitchen remains clean
2003 – 2004: Apprentice at the Best Basil Restaurant in New York
Responsibilities:
- Assisting the junior and senior chefs with food preparation, cooking and service
- Cleaning the kitchen
- Preparing the food for storage
Educational Background
1999 – 2003: Degree in Restaurant Management – Georgia University – Florida
Achievements
2007: Received five star reviews from the Washington Post while serving at the Tequila Restaurant in New York
Hobbies and Interests
- Swimming
Referees
Available upon request
Category: Hospitality CV
