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chef de partie: Resume Samples & Writing Guide

Jack Benson 85 Hilltop Drive, Goofy Ridge, IL 62644
bensonjack@zoho.com
890-665-0087

Professional Summary

 Experienced and motivated Chef De Partie with a passion for creating innovative, flavourful dishes. Adept at managing a busy kitchen, overseeing staff and ensuring the highest standards of quality and safety are met. 

Employment history

Chief Chef De Partie, Wyndham Hotels & Resorts Parsippany, New Jersey
January 2015 – Present
  • Adhering to health and safety regulations
  • Assisting with training and development of junior staff
  • Assisting with menu planning and development
Chef De Partie, Wyndham Hotels & Resorts Parsippany, New Jersey
August 2013 – December 2014
  • Maintaining high standards of hygiene
  • Maintaining a clean and organized work area
  • Monitoring portion control and waste management
Jr. Chef De Partie, Wyndham Hotels & Resorts Parsippany, New Jersey
August 2012 – July 2013
  • Ensuring that food costs are kept within budget
  • Keeping up to date with current menu trends
  • Liaising with suppliers to ensure freshness of ingredients

Education

Texas Tech University, Lubbock, Texas
Bachelor of Science in Hospitality and Tourism Administration, June, 2012

Skills

Training
Planning
Public Speaking
Emotional Intelligence
Inventory Management
Food Cost Analysis
Food Safety
Cost Control

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Rob Wilson 177 Mountain Road, Canadian, TX 79014
robwilson@mail.com
937-209-4688

Employment history

Chief Chef De Partie, Kimpton Hotels & Restaurants San Francisco, California
February 2022 – Present
  • Ensuring that food costs are kept within budget
  • Assisting with menu planning and development
  • Maintaining a clean and organized work area
Associate Chef De Partie, Hilton Hotels & Resorts McLean, Virginia
September 2020 – January 2022
  • Keeping up to date with current menu trends
  • Adhering to health and safety regulations
  • Preparing and cooking food according to recipes
Jr. Chef De Partie, Hilton Hotels & Resorts McLean, Virginia
March 2019 – August 2020
  • Keeping up to date with current menu trends
  • Adhering to health and safety regulations
  • Monitoring portion control and waste management

Education

University of San Francisco, San Francisco, California
Master of Science in Tourism and Hospitality Management, January, 2019
University of San Francisco, San Francisco, California
Bachelor of Science in Tourism and Hospitality Management, January, 2015

Skills

Customer Service
Visualization
Relationship Management.
Leadership
Menu Development
Cooking
Food Cost Management
Cost Control
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Dave Owens 907 Valley View Drive, Reno Beach, OH 43412
dave_owens@icloud.com
959-117-1679

Professional Summary

 A highly motivated Chef De Partie with a passion for creating delicious and innovative dishes. Experienced in providing superior customer service and creating a memorable dining experience. 

Employment history

Lead Chef De Partie, Hilton Hotels & Resorts McLean, Virginia
July 2009 – Present
  • Monitoring and controlling stock levels
  • Working with other staff to ensure smooth running of the kitchen
  • Keeping up to date with current menu trends
Chef De Partie, Wyndham Hotels & Resorts Parsippany, New Jersey
December 2008 – June 2009
  • Adhering to health and safety regulations
  • Supervising junior kitchen staff
  • Ensuring that all dishes are of the highest quality
Junior Chef De Partie, Hilton Hotels & Resorts McLean, Virginia
July 2007 – December 2008
  • Liaising with suppliers to ensure freshness of ingredients
  • Assisting with training and development of junior staff
  • Keeping up to date with current menu trends

Education

University of South Carolina, Columbia, South Carolina
Doctor of Philosophy in Hospitality Management, May, 2007
University of South Carolina, Columbia, South Carolina
Bachelor of Science in Hospitality and Tourism Management, May, 2003

Skills

Documentation
Research
Analytical
Attention to Detail
Food Safety
Food Styling.
Food Preparation
Catering
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Ursa Roberts 260 Birch St., Lexa, AR 72355
robertsursa73@gmail.com
610-941-0269

Professional Summary

 A passionate Chef De Partie with extensive experience in the hospitality industry. Skilled in menu planning, food preparation, and kitchen management with a commitment to delivering exceptional customer service. 

Employment history

Lead Chef De Partie, Hyatt Hotels Corporation Chicago, Illinois
January 2010 – Present
  • Supervising junior kitchen staff
  • Working with other staff to ensure smooth running of the kitchen
  • Assisting with menu planning and development
Associate Chef De Partie, Hilton Hotels & Resorts McLean, Virginia
January 2009 – December 2009
  • Maintaining high standards of hygiene
  • Ensuring that food costs are kept within budget
  • Adhering to health and safety regulations
Jr. Chef De Partie, Marriott International Bethesda, Maryland
August 2007 – December 2008
  • Keeping up to date with current menu trends
  • Maintaining high standards of hygiene
  • Ensuring that food costs are kept within budget

Education

San Diego State University, San Diego, California
Doctor of Philosophy in Hospitality and Tourism Administration, June, 2007
San Diego State University, San Diego, California
Bachelor of Science in Culinary Arts, June, 2003

Skills

Research
Adaptability
Documentation
Computer Literacy
Food Allergens
Food Costing
Kitchen Management
Recipe Development
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Gordon Carter 254 Highland Avenue, Hays, NC 28635
carter-gordon@mail.com
857-583-9786

Employment history

Jr. Chef De Partie, Choice Hotels International Rockville, Maryland
September 2021 – June 2022
  • Monitoring and controlling stock levels
  • Assisting with training and development of junior staff
  • Supervising junior kitchen staff

Education

Texas Tech University, Lubbock, Texas
Bachelor of Science in Hospitality Business Management, July, 2021

Skills

Research
Negotiation
Customer Service
Flexibility
Food Costing
Quality Control
Recipe Development
Food Presentation
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chef de partie Job Descriptions; Explained

If you're applying for an chef de partie position, it's important to tailor your resume to the specific job requirements in order to differentiate yourself from other candidates. Including accurate and relevant information that directly aligns with the job description can greatly increase your chances of securing an interview with potential employers.

When crafting your resume, be sure to use action verbs and a clear, concise format to highlight your relevant skills and experience. Remember, the job description is your first opportunity to make an impression on recruiters, so pay close attention to the details and make sure you're presenting yourself in the best possible light.

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.
1 2 3 … 8

chef de partie (cdp) Job Skills

For an chef de partie (cdp) position, your job skills are a key factor in demonstrating your value to the company and showing recruiters that you're the ight fit for the role. It's important to be specific when highlighting your skills and ensure that they are directly aligned with the job requirements, as this can greatly improve your chances of being hired. By showcasing your relevant skills and experience, you can make a compelling case for why you're the best candidate for the job.

How to include technical skills in your resume:

Technical skills are a set of specialized abilities and knowledge required to perform a particular job effectively. Some examples of technical skills are data analysis, project management, software proficiency, and programming languages, to name a few.

Add the technical skills that will get hired in your career field with our simple-to-use resume builder. Select your desired resume template, once you reach the skills section of the builder, manually write in the skill or simply click on "Add more skills". This will automatically generate the best skills for your career field, choose your skill level, and hit "Save & Next."

  • Cooking
  • Food Preparation
  • Menu Planning
  • Food Safety
  • Sanitation
  • Food Handling
  • Menu Development
  • Cost Control
  • Food Costing
  • Recipe Development
  • Kitchen Management
  • Inventory Management
  • Food Cost Management
  • Quality Control
  • Menu Design
  • Food Presentation
  • Catering
  • Food Allergens
  • Food Storage
  • Food Cost Analysis
  • Food Styling.

How to include soft skills in your resume:

Soft skills are non-technical skills that relate to how you work and that can be used in any job. Including soft skills such as time management, creative thinking, teamwork, and conflict resolution demonstrate your problem-solving abilities and show that you navigate challenges and changes in the workplace efficiently.

Add competitive soft skills to make your resume stand-out to recruiters! Simply select your preferred resume template in the skills section, enter the skills manually or use the "Add more skills" option. Our resume builder will generate the most relevant soft skills for your career path. Choose your proficiency level for each skill, and then click "Save & Next" to proceed to the next section.

  • Communication
  • Interpersonal
  • Leadership
  • Time Management
  • Problem Solving
  • Decision Making
  • Critical Thinking
  • Creativity
  • Adaptability
  • Teamwork
  • Organization
  • Planning
  • Public Speaking
  • Negotiation
  • Conflict Resolution
  • Research
  • Analytical
  • Attention to Detail
  • Self-Motivation
  • Stress Management
  • Collaboration
  • Coaching
  • Mentoring
  • Listening
  • Networking
  • Strategic Thinking
  • Negotiation
  • Emotional Intelligence
  • Adaptability
  • Flexibility
  • Reliability
  • Professionalism
  • Computer Literacy
  • Technical
  • Data Analysis
  • Project Management
  • Customer Service
  • Presentation
  • Written Communication
  • Social Media
  • Troubleshooting
  • Quality Assurance
  • Collaboration
  • Supervisory
  • Risk Management
  • Database Management
  • Training
  • Innovation
  • Documentation
  • Accounting
  • Financial Management
  • Visualization
  • Reporting
  • Business Acumen
  • Process Improvement
  • Documentation
  • Relationship Management.

How to Improve Your chef de partie (cdp) Resume

Navigating resume pitfalls can mean the difference between landing an interview or not. Missing job descriptions or unexplained work history gaps can cause recruiters to hesitate. Let's not even talk about the impact of bad grammar, and forgetting your contact info could leave your potential employer hanging. Aim to be comprehensive, concise, and accurate.

Kyle Brown 196 Hillside Avenue, Caldwell, ID 83605
brownkyle87@protonmail.com
659-604-7530

Employment history

Lead Chef De Partie, Best Western Hotels & Resorts Phoenix, Arizona
October 2011 – May 2022
  • Ensuring that food costs are kept within budget
  • Supervising junior kitchen staff
  • Working with other staff to ensure smooth running of the kitchen
Chef De Partie, Best Western Hotels & Resorts Phoenix, Arizona
October 2010 – September 2011
  • Liaising with suppliers to ensure freshness of ingredients
  • Ensuring that food costs are kept within budget
  • Supervising junior kitchen staff
Junior Chef De Partie, Kimpton Hotels & Restaurants San Francisco, California
May 2009 – September 2010

    Education

    University of Houston, Houston, Texas
    Food and Beverage Management, March, 2009

    Skills

    Conflict Resolution
    Reporting
    Negotiation
    Problem Solving
    Menu Development
    Inventory Management
    Cost Control
    Food Styling.

    Unexplained Year Gaps and Missing Job Experiences are a No-no

    Gaps in your resume can prevent recruiters from hiring you if you don't explain them.

    Key Insights
    • It's okay to have gaps in your work experience but always offer a valid explanation instead of just hiding it.
    • Use the gap to talk about positive attributes or additional skills you've learned.
    • Be honest and straightforward about the gap and explain it using a professional summary.

    How to Optimize Your chef de partie (cdp) Resume

    Keep an eye out for these resume traps. Neglecting to detail your job roles or explain gaps in your career can lead to unnecessary doubts. Grammar blunders can reflect negatively on you, and without contact information, how can employers reach you? Be meticulous and complete.

    Andrew Campbell 490 Highland Drive, Selmont-West Selmont, AL 36701

    Employment history

    Lead Chef De Partie, Accor Hotels Dallas, Texas
    July 2020 – Present
    • Suprvising junior kitchen staff
    • Maintianing a clean and organised work area
    • Monitoring and controling stock levels
    Chef De Partie, Choice Hotels International Rockville, Maryland
    July 2019 – June 2020
    • Monitoring porion control and wast managment
    • Maintaing high standars of hygene
    • Ensuring that all dishess are of the highest quailty
    Junior Chef De Partie, Marriott International Bethesda, Maryland
    December 2018 – June 2019
    • Preparing and cooking food acording to recipes
    • Assisting with training and developement of junior staff
    • Adhearing to health and saftey regulations

    Education

    University of South Carolina, Columbia, South Carolina
    Master of Science in Tourism and Hospitality Management, October, 2018
    University of South Carolina, Columbia, South Carolina
    Bachelor of Science in Tourism and Hospitality Management, November, 2014

    Skills

    Negotiation
    Public Speaking
    Teamwork
    Networking
    Quality Control
    Food Costing
    Recipe Development
    Catering

    Avoid Spelling Mistakes and Include your Contact Information

    Missing contact information prevents recruiters from understanding you're the best fit for the position.

    Key Insights
    • Make sure you're not missing contact information on your resume. That should include your full name, telephone number and email address.
    • Make sure to use a professional email address as part of your contact information.
    • Highlight your contact information and double check that everything is accurate to help recruiters get in touch with you.

    chef de partie (cdp) Cover Letter Example

    A cover letter can be a valuable addition to your job application when applying for an chef de partie (cdp) position. Cover letters provide a concise summary of your qualifications, skills, and experience, also it also gives you an opportunity to explain why you're the best fit for the job. Crafting a cover letter that showcases your relevant experience and enthusiasm for the Accounts Payable role can significantly improve your chances of securing an interview.



    Jack
    Benson     bensonjack@zoho.com
    890-665-0087
    85 Hilltop Drive, Goofy Ridge, IL
    62644

    Chief Chef De Partie
    Red Lion Hotels Corporation
    Spokane, Washington

    Red Lion Hotels Corporation Hiring Team


    I am a highly motivated Chef De Partie with 11 years of experience in Hospitality. I am excited to submit my application for the Chief Chef De Partie position at Red Lion Hotels Corporation, where I believe my skills and expertise would be an excellent fit.


    As someone who has always been committed to making a positive impact on the world, I have pursued opportunities to contribute to my community through my work wherever I may be. My experience in this field has equipped me with the skills and knowledge necessary to succeed throughout my life and I am confident that they will help me to bring my passion and expertise to your organization and help drive your success.


    Thank you for considering my application for the Chief Chef De Partie position. I hope you will allow me to show you what I am capable of bringing to your organization and how we can work together to make an impact on the industry.


    Best regards,
    Jack Benson
    890-665-0087
    bensonjack@zoho.com

    Jack Benson






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