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1

chef de partie (cdp)

  •  Managing and training any demi-chef de parties or commis working with me.
  •  Helping the sous chef and head chef to develop new dishes and menus.
  • Establishes and maintains effective colleague relations and inter-departmental working relations.
  • Coordinate activities of cooks engaged in food preparation of the Gade Manger station.
2

chef de partie

  • Provide feedback to Sous Chef with performance management of subordinates
  • Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance
  • Participate in scheduled training and development programs provided by the Lounge to improve self and department standards
  • Assists in developing daily and seasonal menu items
  • Establishes and maintains effective colleague relations and inter-departmental working relations
  • To ensure you do not interfere with anything provided in the interests of safety and wear any protective equipment provided
  • To assist in developing dishes for incorporation in the menus
3

chef de partie

  • HELPING THE LINE CHEF FOR PREPARING PARTY FOOD.
  • LEARNING TECHNIQUE OF NEW MENU.
  • LEARNING BASIC FOOD HYGIENE AND FALLOW THE INSTRUCTION OF HEAD CHEF.
  •  Banquet Chef de partie   leading the team by preparing multinational cuisine, Start from preparing the order from butcher, vegetables, dry store, tools and equipment needs for cooking and setting up the buffet.    Maintaining a hygienic environment, starting from checking standard items or product to be used. checking all equipment like Oven, warmer, chiller, number or shapping  dish to be used. checking the entire setup for the guest wanted.All day dining Chef de partie  Making a menu for the entire day, starting from Western, Arabic and Italian. For breakfast, lunch and dinner, checking all ingredients assuring everything is available each day. From butcher, dry store and vegetable. Making sure all storage from dry storage to walk-in chiller and freezer is well organized and following the standard of HACCP and Baladiya. Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
4

chef de partie

  • Preparation of all stock.
  • Mainly controlling the fryer section on busy days. (Pushing out $12,000 days, average meal cost being $15)
  • Ordering of all stock.
  • Demonstrating and teaching cooking techniques to all staff.
5

chef de partie

  • Responsible for producing of all the baked goods such as pastries, cakes, breads and desserts.
  • Delegating to the team their tasks for each day.
  • As part of the fish section I was solely responsible for all the butchering of the fish, including teaching the unique skills to the commis chefs in the section.
  • Analyse recipes to assign prices to menu items, based on food, labour, and overhead costs.