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chef de partie

  • Preparation of food for service
  • Stock control for the kitchen
  • Ordering of food for my section – pans, grill, buffet
  • Maintaining sanitation of the kitchen
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chef de partie

  • Assist s and supports the head chef in food preparation. 
  • Coordinates banqueting events alongside the banquet manager. 
  • Assists with the coordination of banqueting events alongside the banquet manager involved in the training of lower cadre staff. 
  • Oversees food preparation, cooking and presentation in the restaurant. Enforces safety, health and hygiene standards in the kitchen. 
  • Troubleshoots any problems that may arise in the kitchen. 
  • Ensures that food goes to the customers in a timely manner. 
  • Manages and supervises the comm-is chefs that work under them. 
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chef de partie

  • As sometimes called a Station Chef or Line Cook who is responsible for preparing, cooking, and presenting dishes within your specialty. 
  • Managing and training any Demi Chef de Partie or Commis working with .
  •  Helping or assisting the Sous Chef or Head Chef to develop new dishes and menus. 
  • Ensuring the team has high standards of food hygiene and follow the rules of health and safety. 
  • Monitoring portion and waste control to maintain profit margins.
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chef de partie

  • Prepared all food items in a 1500-seat conjugator in Sparta.
  • Breakfast,lunch and dinner services.
  • Create special nights with a different dining theme to celebrate.
  • Trained, managed,and guided 8 other line cooks,improving overall performance and service quality.
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chef de partie

  • Clean food preparation areas, cooking surfaces, and utensils such as equipment and work surfaces, to ensure safe and sanitary food-handling standards are met, maintaining sanitation, health, and safety standards in work areas.
  • Ensure food is stored and cooked correctly by regulating temperature of combos ovens, grills, and recording tempretures of fridges and freezers.
  • Verify that prepared food meets requirements for quality and quantity ensuring freshness and quality, keeping track of old and new items, and rotating stock.
  • Wash, cut, and prepare foods designated for cooking, baking, roasting, frying, boiling and steaming meats, fish, vegetables, and other foods.
  • Carving and triming meats such as beef, veal, ham, pork, and lamb for cooking in hot or cold service.
  • Estimate expected food consumption to procure food from storage supplied.
  • Operate large-volume cooking equipment such as combos ovens, grills, deep fryers and stoves.