Operated kitchen with different menus/venues Supervise and scheduling of associates. Demi chef de partie with nine years of experience cooking in hotel , flight catering and cruise ship environments. Exhibits flexibility and remaining calm under pressure in responding to and creating solutions for restaurant dynamics. As a Chef De Partie, the candidate takes the responsibility of overseeing a segment of the kitchen, be it butchery, fish, vegetables, pastry and so on. Trained in all sections of the kitchen - Chinese kitchen, Banquet Kitchen, Garde Manger, Bakery And Pantry. When writing your resume, be sure to reference the job description and highlight any skills, awards and certifications that match with the requirements. 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. View details and apply for this Chef de Partie job in Loughrigg, Ambleside (LA22) with The Wordsworth Hotel on Caterer.com. Handled, stored, and rotated all products properly. Prepares, cooks, serves and stores the dishes in accordance with the established menu. Trained and supervised externs and new commis, Hotel, Restaurant, And Tourism Management. Observed proper cooling procedures on products. Perform extra responsibilities as requested by the Chef or Kitchen Manager. 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. He/she will report to the Executive Sous Chef Main Galley when the Executive Chef is not on duty. Objective : To further career in the food service and hospitality field as an Executive Chef and improve and maintain work environment. I have successfully completed the HACCP Awareness for Food Handlers. Displays effective communication with an emphasis on creating symmetry between the front of the house and the back of the house. Revising and assist in creating a new monthly menu. 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. Proficient in all stations such as oven, pantry, sauté, grill (wood burning). ), Competent and efficient in knife cuts and mirepoix, Responsible for relaying and over- seeing orders given by the Sous and Head Chef, Organizes the line so that they are meeting deadlines on tasks given. Responsible for proper food storage and enforcement of sanitization within the banquet kitchen. Closes the kitchen properly and follows the closing checklist for kitchen stations. Oversaw daily line production for 3 meal (breakfast, lunch, dinner) al a carte restaurant that operated 7 days a week. Planned, prepped, and set up all food presentations and displays for Banquets or Buffets. Job Description, Duties And Responsibilities. Supervised assigned work stations function. Made weekly specials to minimize waste and to keep food costs down. Ensured that daily requisition is completed and submitted for approval. Ensures that each customer receives the ultimate during service. Rather than documenting your illustrious chef career, the objective statement gives the restaurant your culinary career goals. 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. Checked all temperatures of perishable items and used the FIFO system to rotate all items. The route to this career begins with a degree in the culinary field. 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. Ran and oversaw the line during meal production in the evening. Manage specialty menus, costing, ordering, scheduling, food cost, labor cost, training, saucier, production, amenities, organization, and cleanliness. 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 … Provide quality, attractive, and interesting dishes from a wealth of high-end world cuisine, while adhering to deadlines and cost control. He/she reports directly to the Sous Chef … Inventory and ordered lists were completed and submitted to the Executive Chef before closing. I am a hardworking person who has a passion for making delicious food and loves to cook. Assisted in the planning and development of a new restaurant. Created new ideas to develop daily specials, and menu items. Hire, train, and direct twenty cooks/chefs and sixteen stewarding. Created and executed menus for special events and holidays. Assisted executive chef in providing leadership for the opening of The Grill Room. High-end and high-voluyme Mediterranean/American dinner and brunch services in preparation, salads, appetizers, and sauté stations. Assisted in creating standards on food preparation and presentation. Based on our collection of example resumes, candidates for this job should demonstrate excellent cooking skills, leadership, attention to details, teamwork, and time management. Partnered with Sous Chefs in the creation and development of new menu items. 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.. No chef experience to talk about in your resume? Set up location in line with restaurant guidelines. Chef De Partie I Resume. pre-shifted to inform line cooks about reservations, occupancy and parties so we can be prepared to Work with chefs to execute VIP orders. Leads by example with an emphasis on teamwork. Job Description Breakfast Chef (CDP) Job Objectives: Primary Purpose of the Job is to run the breakfast shift and provide excellent standards of food and consistent service at all times to maximise customer satisfaction Main Tasks and Responsibilities : Run and … 3. Follow recipes, piece controls and presentation specifications as set by the restaurant management. Worked with Executive Chef and Sous Chef with ordering procedures and proper recipe standards. 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. 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. Work Fish, Meat, Entrementier, Garde Manger, Breakfast as well as lunch and dinner service at our Sunset Pool kitchen. Supervised and trained staff in fine points of food presentation and preparation using modern techniques and methods. Professional cookery certificates are often required for this role. Coached line level associates in day to day operations to ensure the highest quality results. FIRST AND SECOND NAME Home number | Mobile number Emailaddress@email.com Home address, Home Street Home Town Postcode Developed special menus, special events, elaborated and innovated fusion of flavors from Europe and United States. My role's as chef de partie is to work all sections in the kitchen. Created a professional and enjoyable atmosphere for team members while ensuring company goals were met. Hard working team player, committed to quality and high standards. Detail-oriented chef, trained in quality food preparation seeking commis chef position with ABC company. Prepared and cooked meat and fish dishes, specialized chicken and vegetable dishes, Prepared salads and sandwiches and ensured all mise-en-place was fresh and ready on time, Ensured all statutory and company, hygiene regulations were being strictly adhered to (HACCP), Made sure that dishes reached the hot plate ore passé correctly garnished and portioned, Ensured that all dishes were prepared to the correct recipe and in the correct quantity, Provided training and optimum guidance for junior cooks and trainees, Ensured anticipated shortages were communicated promptly to the sous chef or head chef, Ensured that all stocks were kept under optimum conditions, Deputised in the sous chef's absence and took charge of the kitchen when directed, Baked all cakes and cupcakes for special orders and retail sale in the cafe, Laminated and shaped all Viennoiserie products, Responsible for daily creation of chocolate decorations for pastries and cakes, Singlehandedly produced a wide range of chocolate bars for retail sale. Trained new employees on opening and closing one of the three stations. 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. 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. Work the line in a Spanish tapas restaurant. Motivated leader with strong organizational and prioritization abilities. All rights reserved. Place orders with vendors to maintain stock. Prior work as prep cook, line chef, and sous chef. Conduct line-up with front of house staff to guarantee that specials and menu items are explained and detailed with the waiter staff. 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. 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. Servers up-sell my station(s) when I am scheduled. Menu development including the use of modern chemical techniques. Find out what is the best resume for you in our Ultimate Resume Format Guide. Restock all items as required throughout shift. Objective : Goal is to learn as much as possible, showcase what have learned and have it exceed expectations. 2. Responsible for the supervision of line cooks, and managing the line including expediting. A lot of stuff needs to be incorporated in terms of culinary knowledge and customer service expertise. Prepped and prepared all Garde Manger, Grill, and Pastry dishes, Responsible for the sanitation and preparation of all hot food on operating station. 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. Skills : Menu Development, Inventory Management, Food Costing. Prepare all food items in a hygienic and timely manner. Practiced inventory and cost control through consistency. Stood in for the General Manager and assistant General Manager when not present. Worked with a team of 10+ cooks/chefs to provide best fine dining and catering experience. Ensured quality production, the integrity of the buffets, and banquets, and customer satisfaction. Pastry Chef II Resume. A Chef De Partie needs to be very precise when writing her or his resume. Responsible for maintaining the expediter line and orchestrating ticket times in the absence of the Chef de Cuisine and Sous Chef. To maintain a clean and tidy workplace at all times in compliance with current Food Safety Laws. Many cook resumes and commis chef resumes are in the same gravy boat. After finishing this career, a person can graduate as a Chef. I am certified in the safety of food handling have a MasterÂ’s in Culinary Arts and take great pleasure in providing a high level of customer service. Skills : … Proactively organized pre-shift meetings along with team building activities and gatherings. Preparing food costs and running all culinary & restaurant operations; training & hiring staff. Opened and closed the kitchen properly and followed the closing checklist for kitchen stations. Tracked and reported any food waste and assisted in food preparation assignments during the off-peak period as needed. Responsible for maintaining recipes, cooking standards, and cleanliness of kitchen as per Richard Sandoval Restaurant standards. Had extensive involvement in banquet preparations. You may also want to include a headline or summary statement that clearly communicates your goals and qualifications. Ensured that the prep for daily production is completed on a timely basis. Portion, arrange, and garnish food, and serve food to waiters or patrons. Being organized and able to work in fast-paced, high pressure situations is important. Plan the menu for buffet which also included assigning and supervising all co-workers. Follow recipes, piece controls and presentation specifications as set by the restaurant management- restock all. Responsible for the efficient running and supervision of the Pantry, Pastry, and other areas as well as being direct by the Head Chef. Apprentice of Molecular Gastronomy Techniques. Maintained the correct level of fresh, frozen, and dried foods in the storeroom. Hot line (average 250 covers/night) - Fish/Accompaniments, Meat/Accompaniments, Inside Expediter. Communicated orally and written with management and staff. Regularly work with fresh fish, shellfish, as well as cutting steaks, reutilizing scraps, bones for stocks, soups, and specials. Turned or stirred foods to ensure even cooking. 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. Objective to be apart of an organization. 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. Your summary should provide an overview of your company and expectations for the position. Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Use the resume objective, in your case. Worked off site leading a small team of colleagues in preparing and serving private catering parties. Responsible for anticipating the usage and replenishment of the service line on a timely basis. Managed and supervised employees to make sure all tasks were completed and executed correctly. Eleven year experience in Main Hot range and Cold Kitchen. 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. Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards. Completed Sous chef responsibilities including scheduling, daily production sheets, ordering, and the weekly and daily special's menu. Objective : To further career in the food service and hospitality field as an Executive Chef and improve and maintain work environment. Acknowledged on a constant basis for a positive attitude. Chefs de Partie are experienced cooks responsible for a certain section of the kitchen, such as sauces, deserts, fish, pastry and so on. Ordered and received food and supplies weekly for restaurant operations. This is why the job is sometimes called a station chef or line cook. Ensured productivity by expediting tickets and banquet orders. Ensure quality of food entering and exiting the kitchen. 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. Supervised in the preparation of food under the supervision of the Head Chef. Observed very strict kitchen sanitation standards. 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. Conceived and prepared menus for a multi-menu restaurant, conducted inventory, ordered needed goods, opened and closed restaurant both FOH and BOH. A good objective may also include highlighting your qualifications and basic skills relevant to the job description published by the recruiter. For more information on what it takes to be a Chef De Partie, check out our complete Chef De Partie Job Description. Similar titles for this position include Chef de Partie and Station Chef. See Person Specification below Seasoned and cooked food according to recipes or personal judgment and experience. Prepared and executed of the entire menu for the restaurant and banquet service. To write great resume for chef de partie job, your resume must include: Your contact information; Work experience; Education; Skill listing The Chef de Partie - Butchery supervises and monitors the 1st Cook, Cook, and Assistant Cook Butcher at his/her station. Ensuring that the standards of hygiene are maintained & improved were possible. Summary : To work an institution where can optimize professional skills and capabilities. Responsible for butchering of meats and fish. Maintain high standards in labor, food ordering, food cost (food waste management /portion control), food quality, food safety, and inventory control. Similarly, when you are applying for a job, you should let the Chef resume objective do the talking for you. Full preparation of high-end gourmet dishes where great detail and creativity is needed. Click the button below to make your resume in this design. Course in culinary school and internship experience enhanced the knowledge about cuisine art. Enrolled in Thomas Keller Restaurant Group University - a 6-month management course designed for those identified for promotion. Posted by Pet Lover at 8:33 PM Post a Comment Chef Quote Chef Quotes Foodie Quotes ... Good Career Objectives For Administrative Positions. I am currently still enrolled at The Art Institute of Jacksonville in the Baking and Pastry program. Skills : Culinary, Ms Excel, Management, Menu Creation. Prepared all food items daily, including breakfast lunch and dinner shifts. Skills Used Cooking, Cleaning, Customer Satisfaction. Waiters or patrons foods in all stations such as oven, Pantry,,. Closed the kitchen staff always wear the appropriate attire in accordance with the of... House to coordinate service times etc Fish, Meat, Entrementier, Garde Manger for this role food on... Being a liaison between the front and back of the restaurant and banquet service hygienic timely! 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Receptionist Example Sample Scarlet hotel & Spa Mawgan Porth, Cornwall Chef de Cuisine Sous!, cooks, and interesting dishes from a wealth of high-end world Cuisine, while adhering deadlines...

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