These professionals are not only trained to prepare delicious dishes with a lot of creativity, but the chefs are also responsible for leading a complete team of people who work in a restaurant and train their colleagues. The Definition And Meaning However, in most kitchens, the chef de partie … Follow recipes, piece controls and presentation specifications as set by the restaurant management. Line Cook and Garde Manger for this upscale restaurant specializing in Fine Northern Italian cuisine. As Chef de Partie I have also trained junior chefs and collabourated with senior chefs in the design of recipes menus and food presentation. Conceived and prepared menus for a multi-menu restaurant, conducted inventory, ordered needed goods, opened and closed restaurant both FOH and BOH. Worked as lead on hot appetizer station and Garde manager station. Responsible for monitoring the quality and amount of food utilized on the service line. Example Chef Resume Objective . Responsible for opening and maintaining stations for daily lunch, dinner, and brunch services. Completed 200-375 covers daily for breakfast and Sunday brunch including Asian, European and Turkish buffets, Created and produced menus and products for concierge level buffet. Detail-oriented chef, trained in quality food preparation seeking commis chef position with ABC company. Weighed, measured, and mixes ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. Worked directly with chefs' in casual dining, resort dining. Complimented on a continuous basis by staff and customers for exceptional food and service. Created dishes for clients with special dietary or cultural needs. Prepared a variety of proteins, vegetables, and other foods in all types of kitchen equipment. Completed knowledge of each station, from prep to plating and covering shifts on any station for absent employees. Writing a great Chef resume is an important step in your job search journey. Start a free Workable trial and post your ad on the most popular job … Working with and being a liaison for front of the house and back of the house teams, while maintaining a clear line of communication between the two. Ensured food is stored and cooked at correct temperature by regulating the temperature of ovens, broilers, grills, and roasters. Executed proper plate presentation and garnish for all dishes. Chef De Partie Cv Examples. Assured quality and consistency of product following proper food handling procedures, knife skills and cooking techniques. Objectives for Resumes for Chefs. Observed very strict kitchen sanitation standards. To write great resume for chef de partie job, your resume must include: Your contact information; Work experience; Education; Skill listing Provides exceptional customer service to guests in resolving complaints, issues, or special requests. Communicates to Sous Chef any difficulties, guest or internal customer comment and other relevant information. chef de partie resume Getting your CV and cover letter right is a crucial step in applying for any job. Job Description, Duties And Responsibilities. Being organized and able to work in fast-paced, high pressure situations is important. To maintain a clean and tidy workplace at all times in compliance with current Food Safety Laws. Participated in developing nightly specials. I have successfully completed the HACCP Awareness for Food Handlers. Maintained sanitary workstation including tables, shelves, grills, broilers, fryers, saute burners and refrigeration equipment. Since the demi chef is responsible for all dishes prepared in his section, he must be knowledgeable about the section he oversees as well as how a kitchen functions as a whole. Order, prep, and keep stocked the common ingredients for all cooking stations, including vegetables, spices, etc. Ensured the quarterly seasonal menu change is successful. Trained new employees on opening and closing one of the three stations. Front Office Medical Assistant Resume Receptionist Example Sample Manage everyday kitchen operations of a three-meal restaurant, a specialty-dining lounge (praying monk), two bar lounge's (Terrace Bar & Thirsty Camel Bar), and 24-hour room service. Plan menu in both restaurants (The Colony and The Monkey Room), Assisting with a large BQT celebration Stone Crab Festival, Prepared mise en place for large and small banquet functions, Was encharge of preparing new menu specials. Apprentice And Industrial Training Authority, Leadership role which includes delegating and giving support when needed. Turned or stirred foods to ensure even cooking. Controlled daily inventory and coordinated food orders with purveyors. Based on our collection of example resumes, candidates for this job should demonstrate excellent cooking skills, leadership, attention to details, teamwork, and time management. Headline : A dynamic individual Chef whose objective is to consistently create excellence in profession and to encourage, develop and train the talents that reports. Trained extensively with Chef Pascal on proper techniques of Saucier, Grillardin, Poissonnier, Patisserie, Boulangerer for dinner and lunch, Daily inventory of proteins, vegetables and starches; all the orders, Traveled to New York City, New Orleans, Oahu, Florida and Los Angeles with Chef Pascal Olhats for various charity and catering events. Exhibits flexibility and remaining calm under pressure in responding to and creating solutions for restaurant dynamics. High-end and high-voluyme Mediterranean/American dinner and brunch services in preparation, salads, appetizers, and sauté stations. Maintain high standards set by Chef Pascal Olhats for the kitchen on a daily basis for lunch and dinner services, Serving Italian, French, Caribbean and Continental Cuisine, Prepared mise en place for a la carte statins. Objective to be apart of an organization. As a chef de partie you get to oversee a section of the kitchen, be it pastry, butchery, fish, sauces, vegetables and so on. Summary : A key position that will lead to opportunities for further enhancement of acquired knowledge, skills, talent and ability in highly regarded and competitive company.. Set up, maintain, and clean equipment for daily food preparation, Maintain responsibility for the execution of all food preparation, Classical and modern technique with emphasis on plating and presentations, Daily ordering and receiving of products from multiple purveyors, Training and development of new cooks and staff. My role's as chef de partie is to work all sections in the kitchen. Trained in all sections of the kitchen - Chinese kitchen, Banquet Kitchen, Garde Manger, Bakery And Pantry. Maintained record of the raw materials being used and placed orders accordingly. He/she will report to the Executive Sous Chef Main Galley when the Executive Chef is not on duty. Manage specialty menus, costing, ordering, scheduling, food cost, labor cost, training, saucier, production, amenities, organization, and cleanliness. Responsible for food preparation for banquet events. Ensured that all employees are able to perform all tasks to company standards. Skills Used Cooking, Cleaning, Customer Satisfaction. Producing $3.4 million in revenues in the BQT department. Chef de Partie Duties and Responsibilities. An objective … Conducted quality checks on produce, meat, and seafood before purveyors finish the delivery. Have a look at our retail travel consultant resume example written to industry This free sample resume for a retail travel consultant has an accompanying retail travel consultant sample cover letter to help you put together a winning job application. Chef de Partie-Butchery Description: A large cruise company is now searching for Chef de Partie Butcher. Prepared all food items daily, including breakfast lunch and dinner shifts. Coached line level associates in day to day operations to ensure the highest quality results. Assist chef with seasonal adjustments to the menu. Scarlet Hotel & Spa Mawgan Porth, Cornwall Chef De Partie 06/2013 to 11/2013. Traveled with team to several wineries and breweries to further self-education. Enrolled in Thomas Keller Restaurant Group University - a 6-month management course designed for those identified for promotion. Responsible for the culinary operations of Thai restaurants supporting Sous chef, Specialized in typical Argentinian Cuisine. Provide quality, attractive, and interesting dishes from a wealth of high-end world cuisine, while adhering to deadlines and cost control. Assisted in the grand opening of this world renowned hotel. Headline : Accomplished and energetic with a solid history of achievement in Food and Beverage Management. Spent three months training under 2 star Michelin chef. Partnered with Sous Chefs in the creation and development of new menu items. Responsible for soup de jour, daily specials, tasting menus, wine paring menus, catering prep and execution of catering events. Key duties listed on a typical resume sample for Chef de Partie include preparing specialty dishes, training demi-chefs de partie, planning menus, developing new recipes, coordinating teams, reducing waste, and respecting hygiene standards. Acknowledged on a constant basis for a positive attitude. Chefs don’t say much. Regularly work with fresh fish, shellfish, as well as cutting steaks, reutilizing scraps, bones for stocks, soups, and specials. The position of chef de Partie for Watford Colosseum requires the desire and ability to make a difference, passion for food and solid organisational skills. Eleven year experience in Main Hot range and Cold Kitchen. A Chef De Partie is a chef with responsibility for a particular section within the kitchen and any Chef De Partie Job Description you’re drafting needs to reflect these duties adequately. Oversaw daily line production for 3 meal (breakfast, lunch, dinner) al a carte restaurant that operated 7 days a week. Created and executed menus for special events and holidays. A lot of stuff needs to be incorporated in terms of culinary knowledge and customer service expertise. General food preparation work. Create lunch and dinner specials to be served as an addition to the regular menu. Wrote prep list for the prep cooks and assisted with completion at times. Trained new hires on food presentation techniques. Use the resume objective, in your case. All rights reserved. Seasoned and cooked food according to recipes or personal judgment and experience. Portioned food prior to cooking and maintaining a clean and sanitary workstation area. Responsible for maintaining the expediter line and orchestrating ticket times in the absence of the Chef de Cuisine and Sous Chef. The follow objectives will orient you on how to effectively and concisely reference your skills. Preparing food, using the highest quality ingredients, to the highest standard to uphold Four Diamond, Three Star Status while controlling food and labor cost. Assisted in the planning and development of a new restaurant. Chef De Partie Resume Examples & Samples. Professional Goals for Chefs To study gastronomy it is important to be passionate about cooking. 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