Also, emphasizing experience of nutrition, food storage, inventory, and the hardest of all: cutlery placement in your chef resume objective can also be effective in getting employers’ attention. Chef De Partie I Resume. Complimented on a continuous basis by staff and customers for exceptional food and service. Chef Resume Objective Examples. Restock all items as required throughout shift. Ensured that the prep for daily production is completed on a timely basis. CHEF DE PARTIE/PASTRY/BAKER Description Objective. Assisted locally respected Executive Chef Michael Turner in all duties assigned, Prepared all food items in a hygienic and timely manner exhibiting knowledge of recipes and presentation specifications as set by restaurant management, Developed understanding of all kitchen stations including grill, sauté, garde manger, and prep, Gained ability to check inventory from orders and rotate stock, Created new menu items, and developed seasonally revolving dessert menus, Creates specialized cakes and desserts for guests, Volume restaurant and banquet experience from 10-300 guests, Assists maintaining and managing inventory by implementing product management, Catering Department Prepare specialty meals and events À la carte hors d'oeuvre, Prepare special dietary needs and allergy-focused entrees focusing on vegan, gluten-free, and nut allergy dining, Oversee meal preparations, cooking temperatures, and presentation, Enforce strict HAACP, OSHA, and ServSafe standards, Troubleshoot problems such as menu amendment within meal service period. Worked with Chef de Cuisine, Executive Sous Chef, and Executive Chef in the development of cost-effective recipes and the research of specialty items. Hot line (average 250 covers/night) - Fish/Accompaniments, Meat/Accompaniments, Inside Expediter. The Chef de Partie - Butchery supervises and monitors the 1st Cook, Cook, and Assistant Cook Butcher at his/her station. Set up location in line with restaurant guidelines. In charge of prep, production, and quality of mise en place on the Meat Garnish station. Hiring Chef de Partie job description Post this Chef de Partie job description job ad to 18+ free job boards with one submission. Maintained record of the raw materials being used and placed orders accordingly. As Chef de Partie I have also trained junior chefs and collabourated with senior chefs in the design of recipes menus and food presentation. Chef De Partie Resume Sample The following Chef De Partie sample resume is created using Timeline Resume Builder. Assist with the cleaning, hygiene, and organization of kitchen. Ordered and received food and supplies weekly for restaurant operations. Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. 3. Participated in developing nightly specials. Created and cooked staff meal for 220+ employees. Job Description, Duties And Responsibilities. Ensured all prep lists are completed in a timely manner. Responsible for proper food storage and enforcement of sanitization within the banquet kitchen. An objective … Executed proper plate presentation and garnish for all dishes. Objective : Goal is to learn as much as possible, showcase what have learned and have it exceed expectations. Worked as lead on hot appetizer station and Garde manager station. Inspect food preparation and serving areas to ensure observance of safe, sanitary food handling. Prepared a variety of proteins, vegetables, and other foods in all types of kitchen equipment. Supervised in the preparation of food under the supervision of the Head Chef. Practiced inventory and cost control through consistency. Work Fish, Meat, Entrementier, Garde Manger, Breakfast as well as lunch and dinner service at our Sunset Pool kitchen. Supervised and expedited back line ticket times, fire items as needed from other stations, Demonstrated capacity to be responsible for the overall Wine Bar kitchen operation using both organizational skills and cooking ability, Chef de Partie within the Kitchen, with full working experience on every station, Brunch Shift Lead ( supervising 2 - 4 cooks) Buffet style dining hall Focus on Fine Dining - Pulse on Dining program, Business Administration And Computer Sciences. Worked directly with chefs' in casual dining, resort dining. As a chef de partie you get to oversee a section of the kitchen, be it pastry, butchery, fish, sauces, vegetables and so on. 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. Worked with Executive Chef and Sous Chef with ordering procedures and proper recipe standards. Implemented waste logs, temperature logs and proper cleaning procedures for all kitchen employees. Responsible for monitoring the quality and amount of food utilized on the service line. Chef De Partie Resume Example. Line cooks can be broken down into additional titles, including sauce chef (saucier), break cook (Boulanger), deep fry cook (fruitier), cold food cook (pantry chef), and soup chef (potager). Responsible for the culinary operations of Thai restaurants supporting Sous chef, Specialized in typical Argentinian Cuisine. Summary : To obtain a position to utilize vast culinary knowledge and experience to contribute to quality food preparation and presentation in an organization committed to excellence. Worked closely with the marketing department to implement fresh advertising ideas. Was asked by customers to meet the "chef" on various occasions. Assisted in creating standards on food preparation and presentation. Weighed, measured, and mixes ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. The follow objectives will orient you on how to effectively and concisely reference your skills. Consistently complied with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures. Attends and participates in dally briefings and other meetings as scheduled. Demi chef de partie with nine years of experience cooking in hotel , flight catering and cruise ship environments. Tracked and reported any food waste and assisted in food preparation assignments during the off-peak period as needed. Communicated orally and written with management and staff. Wrote prep list for the prep cooks and assisted with completion at times. FIRST AND SECOND NAME Home number | Mobile number Emailaddress@email.com Home address, Home Street Home Town Postcode Trained and certify new employees in the task of their job. Looking for cover letter ideas? Leads by example with an emphasis on teamwork. Professional Goals for Chefs To study gastronomy it is important to be passionate about cooking. Consistent practice of safety on grounds and within the kitchen. Re-trained and re-certify employees when needed. Conceived and prepared menus for a multi-menu restaurant, conducted inventory, ordered needed goods, opened and closed restaurant both FOH and BOH. Requisition supplies as needed on a daily basis based on hotel occupancy and outlet forecasts. (ribeyes, filets, ny strips, salmon, & snapper). Servers up-sell my station(s) when I am scheduled. Assisted executive chef in providing leadership for the opening of The Grill Room. Hard working team player, committed to quality and high standards. Prepared meals in a high-volume kitchen with exceptional quality, emphasizing fine details, precision, and presentation, Prepared and organized food for private events. Displays effective communication with an emphasis on creating symmetry between the front of the house and the back of the house. Responsible for butchering of meats and fish. Works closely under Executive Chef Bernardo Gomez, Capable of executing all dishes in the broiler stations while adhering to recipe, High level of culinary skill with capabilities to execute all stations, Responsible for all procurement/ordering of goods, direct purchase items, and services, Balance Weekly Inventory, Daily Perpetual, Daily Invoice log, and Invoice Reconciliation. CAREER OBJECTIVES: A reliable, trustworthy and flexible individual who has the relevant culinary experience and qualifications along with a comprehensive understanding of the food manufacturing industry, and of what drives sophisticated contemporary … Created new ideas to develop daily specials, and menu items. Supervised assigned work stations function. Responsible for the efficient running and supervision of the Pantry, Pastry, and other areas as well as being direct by the Head Chef. The Chef de Partie will assist the Head Chef and Sous Chef in managing the quality and standard of food, profit hygiene and day to day operation of the kitchen. Use the resume objective, in your case. He/she will report to the Executive Sous Chef Main Galley when the Executive Chef is not on duty. Able and willing to learn new meals, new tastes, new knowledge and new culture. Responsible for maintaining the expediter line and orchestrating ticket times in the absence of the Chef de Cuisine and Sous Chef. Pastry Chef II Resume. Managing Chef on premises at the Panarama Grille at the Golf Course and Wilderness Ski Area Lodge, Complied with strict sanitation guidelines, Completed the following required company courses: Guest Path / Green Path / Serve Safe, Associate Employee of the month for December 2008, Ensuring that the larder is well stocked and that adequate food supplies are always available, Carrying out regular temperature checks on fridges, freezers and food storage, Cooking meals, entrees and snacks made to individual requirements larder, Talked with head chef about supplies and menu options. The best examples from thousands of real-world resumes, Handpicked by resume experts based on rigorous standards, Tailored for various backgrounds and experience levels, Mix of Mediterranean, Modern Turkish and Asian restaurant cuisine full serves 5 Star Hotel, Inventoried and ordered product for kitchen, bakery, bar, housekeeping, and athletic department. What Is A Chef De Partie? Prepares, cooks, serves and stores the dishes in accordance with the established menu. Observed very strict kitchen sanitation standards. Handled, stored, and rotated all products properly. He/she reports directly to the Sous Chef … Full preparation of high-end gourmet dishes where great detail and creativity is needed. Assists Executive Chef/ Sous Chefs in multiple operations to include main kitchen, high volume banquet, and off-site catering, and fulfilling multiple stand-in roles as Sous Chef, Banquet Chef, and Pastry Chef. Chefs don’t say much. Prior work as prep cook, line chef, and sous chef. Communicates to Sous Chef any difficulties, guest or internal customer comment and other relevant information. Set up the cook line with foods, condiments, and garnishments at the start of each shift and restocks as needed. Performed product checks on both the hotline and walk in to ensure the product is fresh and in the correct storage containers. Created dishes for clients with special dietary or cultural needs. Increased patron enjoyment through friendly interaction and accurate food and beverage knowledge. Skills : Culinary, Ms Excel, Management, Menu Creation. Able to work any line station ie. Posted by Pet Lover at 8:33 PM Post a Comment Chef Quote Chef Quotes Foodie Quotes ... Good Career Objectives For Administrative Positions. 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. Headline : Restaurant kitchen experience as a Sous Chef & Kitchen Manager; have done both cold line and hot line. Writing a great Chef resume is an important step in your job search journey. Planned, prepped, set up, and provide quality service in all areas of food production to include all food prepared from the Garde Manger and Banquet kitchens. Checked all temperatures of perishable items and used the FIFO system to rotate all items. High-end and high-voluyme Mediterranean/American dinner and brunch services in preparation, salads, appetizers, and sauté stations. Ensured that there is a total and complete set up of the breakfast line is done in a timely and accurate manner. Maintained the correct level of fresh, frozen, and dried foods in the storeroom. Prepared and executed of the entire menu for the restaurant and banquet service. Provides exceptional customer service to guests in resolving complaints, issues, or special requests. Completed knowledge of each station, from prep to plating and covering shifts on any station for absent employees. Fully in charge of assigning department and shift management. Supervised the production and execution of all outlets to include, private dining, Aura Restaurant, pool grill, beach grill, employee dining, coffee bar. Observed proper cooling procedures on products. View details and apply for this Chef de Partie job in Loughrigg, Ambleside (LA22) with The Wordsworth Hotel on Caterer.com. 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. I am a hardworking person who has a passion for making delicious food and loves to cook. Worked off site leading a small team of colleagues in preparing and serving private catering parties. This is why the job is sometimes called a station chef or line cook. Chef De Partie role is responsible for english, basic, training, culinary, leadership, computer, coaching, standards, hygiene, kitchen. Your summary should provide an overview of your company and expectations for the position. 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. Course in culinary school and internship experience enhanced the knowledge about cuisine art. Portion, arrange, and garnish food, and serve food to waiters or patrons. The 3 Levels Of A Chef de Partie. To adhere to rules and best practice of Hygiene, Health and Safety at all times to ensure full … Prepare all food items in a hygienic and timely manner. Career Objective and Career Summary for Chef Career Objective: Look forward to join your network of restaurants where I can use my expertise and talent to impress the customers with my delicacies and my employers with a high level customer satisfaction, thereby adding up to the prestige of the organization. Objective : Seeking to secure a position as a chef or relative function in an establishment or institution with a positive outlook in a creative environment needing well seasoned hands on chef manager. Responsible for the supervision of line cooks, and managing the line including expediting. Ensured food is stored and cooked at correct temperature by regulating the temperature of ovens, broilers, grills, and roasters. The hotel is eco-friendly and only uses sustainable products. Inventory and ordered lists were completed and submitted to the Executive Chef before closing. Worked with sous chef to prepare prep list for daily mise en place. Demonstrates exemplary leadership to kitchen staff and provides exclusive training and development to all current and new staff. See Person Specification below Prepared food cost effective meal for all employee, Trained kitchen new-hires and interns on proper procedures, Managed and expedited food preparation line, Created menu for special and volunteer events, Created unique, non-recipe amuse bouche daily. Manage a staff of 38 cooks, while keeping track of front of house service, room service, stewards, and above all guest's needs. These sections, while differing from kitchen to kitchen, usually encompass some, or all, of the following: Sauce, Fish, Grill, Vegetables & Starches, Starters and Larder. Follow the guidance of the head or sous chef … My goal is to obtain a position in a professional atmosphere that will present me with new and challenging ideas and concepts. Responsible for food preparation for banquet events. Had extensive involvement in banquet preparations. Assisted in the planning and development of a new restaurant. Communicated directly with the front of the house to coordinate service times etc. Skills : Chef, Business owner, Technical Skills. Similarly, when you are applying for a job, you should let the Chef resume objective do the talking for you. You may also want to include a headline or summary statement that clearly communicates your goals and qualifications. This is a catering company that catered for 2 500 Gold Reef City staff members. Chef De Partie Cv Examples. Chef de Partie job summary. Portioned food prior to cooking and maintaining a clean and sanitary workstation area. Regularly work with fresh fish, shellfish, as well as cutting steaks, reutilizing scraps, bones for stocks, soups, and specials. Responsible for soup de jour, daily specials, tasting menus, wine paring menus, catering prep and execution of catering events. Operated kitchen with different menus/venues Supervise and scheduling of associates. No problem. Example Chef Resume Objective . Headline : Strong eclectic background as a lead cook, sous chef and round cook; plus the ability to work in high volume with intensity. Summary : To work an institution where can optimize professional skills and capabilities. Assist chef with seasonal adjustments to the menu. Fabricated all fish and meat that was brought in from local fisherman and farms, Assisted our team of chefs in making changes and additions to the menu, Responsible for plating techniques shown by Head Chef, Preparation of multiple hot and cold sauces, Executes multiple cooking techniques (grilling, braising, sauté and pizza oven etc. Ensured quality production, the integrity of the buffets, and banquets, and customer satisfaction. Acknowledged on a constant basis for a positive attitude. Functioned as a supportive team member during the course of their shift. chef de partie cv examples › chef de partie cv examples uk. Created and executed menus for special events and holidays. Based on our collection of example resumes, candidates for this job should demonstrate excellent cooking skills, leadership, attention to details, teamwork, and time management. Turned or stirred foods to ensure even cooking. Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards. Apprentice of Molecular Gastronomy Techniques. 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. The key responsibilities that frame the job description of these chefs include the following – preparing and presenting menus within the assigned section, managing and training demi chef de parties, helping the sous chef in developing new menus or dishes, assisting the head chef, ensuring maintenance of high standard food hygiene and monitoring waste control to balance the profit margin. 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