Chef De Partie

Writing a great chef de partie resume is important because it is one of the first things a potential employer will see when they are considering you for a position. It is your opportunity to make a good first impression and sell yourself as the best candidate for the job.

Create your resume
Select from 7 professional resume templates

If you're looking for inspiration when it comes to drafting your own chef de partie resume, look no further than the samples below. These resumes will help you highlight your experience and qualifications in the most effective way possible, giving you the best chance of landing the chef de partie job you're after.

Resume samples

Acquanetta Hutchingson

acquanetta.hutchingson@gmail.com | (617) 959-1955 | Hartford, CT

Summary


I am a Chef De Partie with over 3 years of experience in the food industry. I have worked in various restaurants and catering companies, and have gained a wealth of knowledge and experience in the kitchen. I am passionate about food and cooking, and take pride in creating dishes that are both delicious and visually appealing. I am also highly organised and efficient, able to manage my time effectively whilst working under pressure.

Experience


Chef De Partie at The Chef and I, CTMar 2022 - Present

  • Led a team of 5 cooks and 2 dishwashers during dinner service.
  • Managed opening and closing duties for the kitchen including restocking, prepping food, cleaning etc.
  • Developed new menu items that increased customer satisfaction by 15%.
  • Trained 3 new employees in proper cooking techniques and knife skills.
  • Implemented a more efficient work flow in the kitchen which decreased prep time by 20 minutes per shift.
  • Reduced food waste by 10% through better portion control and ingredient management.

Sous Chef at The Chef's Table, CTJul 2019 - Mar 2022

  • Led a team of 5 cooks in preparing meals for 200 guests daily.
  • Trained 2 new sous chefs in kitchen operations and management.
  • Reduced food waste by 20% through careful menu planning and portion control.
  • Implemented a new system for tracking inventory which saved the restaurant $2000 per month.
  • Negotiated with suppliers to get better prices on ingredients, saving the restaurant 10% annually.
  • Created weekly specials that increased customer satisfaction by 15%.

Education


Culinary Arts Diploma at The Culinary Institute of America, Hyde Park, NYAug 2015 - May 2019

Some skills I've learned are cooking techniques, food safety, sanitation and handling, and menu planning.

Skills


  • Culinary skills
  • Food preparation skills
  • Knife skills
  • Cooking techniques
  • Menu planning
  • Cost control
  • Sanitation

Daryl Osako

daryl.osako@gmail.com | (848) 917-9621 | Jackson, MS

Summary


I am a highly motivated and passionate Chef De Partie with over 3 years of experience working in high-end restaurants. I have a strong desire to create innovative and memorable dishes that exceed customer expectations. I thrive in fast-paced environments and enjoy working as part of a team to deliver outstanding results. I am confident in my ability to manage all aspects of the kitchen operation, including menu development, food ordering, stock control, and health & safety compliance.

Experience


Chef De Partie at Walker's Drive-In, MSJun 2022 - Present

  • Led a team of 4 cooks and 2 dishwashers while the Executive Chef was on vacation, ensuring that all orders were completed in a timely manner.
  • Completed over 100 catering orders for high-profile clients including Google, Facebook, and Apple.
  • Trained 3 new line cooks on proper cooking techniques and recipes.
  • Created 5 new recipe dishes that were added to the menu and received positive feedback from customers.
  • Reduced food waste by 20% through better portion control and ingredient management.

Sous Chef at The Mayflower Cafe, MSJul 2019 - Apr 2022

  • Led a team of 5 cooks and 2 dishwashers in a high-volume kitchen, serving up to 1000 guests daily.
  • Implemented new systems for food prep and inventory management, resulting in cost savings of $2000/month.
  • Created weekly specials that were both popular with customers and profitable for the restaurant.
  • Trained 3 new cooks on the line, bringing them up to speed quickly and efficiently.
  • Maintained cleanliness standards set by health department, receiving top marks on all inspections.
  • Kept calm under pressure during busy service periods, ensuring quality dishes went out on time.

Education


Culinary Arts Diploma at Mississippi School of Culinary ArtsSep 2015 - May 2019

In one sentence, I have learned how to cook various dishes from different cultures, how to follow recipes, and how to work effectively in a kitchen environment.

Skills


  • Culinary arts
  • Food preparation
  • Knife skills
  • Menu development
  • Cost control
  • Kitchen management
  • Staff supervision