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6

chef de partie

  • Working in all the areas of the kitchen depending on the daily needs and preparation of a whole range of food. 
  • To observe all company Food Hygiene and Health and Safety policy.
  • To check the completeness of all suppliers’ deliveries and the correctness of their invoices. 
  • To set out, maintain and monitor high standards of cooking and presentation. 
  • Ensuring Unit kitchen is always left clean and tidy. 
  • To prepare a seasonal menu, ensuring full adherence to a recipe,   food presentation standards, and portion control. 
  • To take all necessary steps to ensure the maximum security of          kitchen supplies. 
7

chef de partie

  • Ran the Garnish section and would often help other stations when I could.
  • Worked in a high standard kitchen.
  • Ensured the delegated tasks were completed to the chefs standard.
  • Ordered produce and helped keep inventory.
8

chef de partie

  • Managing the daily kitchen with 15 staff members.
  • Controlling of foods to minimize the wastage. 
  • Check the quantity and quality of received products and standards storage.
  • Preparing of menus to improve the quality of service to meet the satisfaction of customers. 
  • Ensure the high stranded of food hygiene.
9

chef de partie

  • Prepare menus in collaboration with the Executive Chef
  • Ensure adequacy of supplies at the cooking stations
  • Portion, arrange, and garnish food, and serve food to waiters 
  • Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
  • Put effort in optimizing the cooking process with attention to speed and quality
  • Enforce strict health and hygiene standards
  • Help to maintain a climate of smooth and friendly cooperation 
10

chef de partie

  • Order or requisition food or other supplies needed to ensure efficient operation
  • Prepare menus in collaboration with  Executive and/or Sous Chef
  • Follow the guidance of the Executive and/or Sous Chef and have input in new ways of presentation or dishes
  • Prepared meals for lunch and dining services with an average of 80 tables.