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

smithjohn@mymail.com

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

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