Chef de Partie resume examples

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Skillful Chef de Partie resume

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Line Cook turned Sous Chef with 8+ years of experience in both Boutique Hotel and restaurant culinary environments. Skilled in preparing large volumes of food with both grace and efficiency. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.

  • Strong butchery skills
  • Kitchen staff management and scheduling
  • Portion and cost control
  • Purchasing and Inventory control
  • Well-tuned palette
  • Banquets and catering
Sous Chef Aug 2017 to Current
Pacifica Hotels Marina Del Rey, CA
  • Worked with vendors to locate optimal recipe ingredients at cost-effective rates
  • Directed staff in the restaurant kitchen as well as in the field when completing catering jobs
  • Adjusted seasonal plans to source local ingredients and aligned special dishes with area events
  • Supervised all kitchen food preparation while operating in demanding, high-volume environment
Chef De Cuisine May 2017 to Aug 2017
Whiskey Red's Marina Del Rey, CA
  • Reduced food costs from 37% to 31% in two months by closely examining purchasing needs and buying through approved suppliers.
  • Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving
  • Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.
Sous Chef Mar 2011 to May 2017
The Malibu Beach Inn Boutique Hotel & Restaurant Malibu, CA
  • Responsible for all kitchen operations such as banquet events, buffet lines, room service and hotel restaurant
  • Multitasked between Food prep, Grill, and Expo to support changing needs of both a hotel & restaurant kitchen
  • Checked in deliveries and signed off on products received
Line Cook Jan 2010 to Jun 2011
La Fonda on Wilshire Los Angeles, CA
  • Oversaw saute and grill station
  • Expediter when Chef left kitchen
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports
  •  ServSafe Food Protection Manager Certification valid through 10/23/2019
Associate of Arts, Le Cordon Bleu 2009 California School of Culinary Arts Pasadena, CA

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Job-winning Chef de Partie resume

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Theo Botha
Executive Profile
Twelve years professional experience as a dynamic, resourceful and skilled Operations Executive in the hospitality industry driven to exceeding quality, service and financial objectives.

Skill Highlights
  • Self Motivated, Profit Driven
  • Multi-operation hospitality operations management
  • Sensitive to cultural diversity
  • Progressive Leadership
  • Financial Acumen
  • Exceptional team player
  • Operational excellence focused
  • Full service restaurant background
Core Accomplishments at Villa Mamas

Spearheaded an employee engagement program at Villa Mamas, resulting in a 30% reduction in employee turnover
Boosted customer satisfaction ratings by 10%  reaching a consistent 93 % average month on month on Food quality, Atmosphere, Service 
Grew revenue by 30% year on year for the last three years 
Professional Experience
Director of Operations - Bahrain Sep 2013 to Current
Villa Mamas Sar, Kingdom of Bahrain
Managed 75 employees; with four revenue streams -   Villa Mamas Restaurant, Mama Gourmet Restaurant / Retail, Catering, & Food Truck
Responsible for the P&L - Optimized profits by controlling food, beverage and labor costs on a daily basis.
Continually monitored restaurants and catering and took appropriate action to ensure food quality and service standards were consistently met.
Scheduled and directed staff in daily work assignments to maximize productivity.
Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
Developed the team to "live the brand", coaching them in restaurant and service protocols, to in turn build competitive advantage
Created and executed plans for restaurant sales, profit and staff development
Oversaw preparation of food and beverage, ensuring adherence to set recipes and premium quality of food presentation

Executive Chef Nov 2011 to Aug 2013
Royal Golf Club Riffa, Kingdom of Bahrain
Responsible for the cuisine for all restaurants and outlets with multiple cuisines; Links Intercontinental European a la carte; Prego Italian cuisine; Cafe T full day snack and sandwich menu; Banqueting/Catering for 800 pax; Members Lounge - A la carte English pub style cuisine and on course food shelters and beverage cart 
All kitchen operations with 25 chefs and 9 stewards 
Key achievements included Best Brunch Award in 2011 & 2012 with Time Out ; Nominated for Best European restaurant and best Italian restaurant
Food Cost 29% - 31%
Customer Satisfaction with Food Quality consistently 90% +
Relief Executive Chef May 2011 to Nov 2011
Kempinski Bilia Lodge 5 Serengeti, Tanzania
5* deluxe luxury hotel with multiple food outlets - all day dining restaurant servicing intercontinental cuisines breakfast, lunch and dinner; 1 traditional "Boma" restaurant with Pan African selections, Bush breakfast, lunch and dinner in the middle of the Serengeti, 24 hour room service, banqueting for presidential committees, daily lunch boxes for safaris, African BBQ's, tapas and A La Carte at the bar and pool
Responsible for 25 chefs and 12 stewards
Implemented new daily menus, stock control
Key achievements - Reduced food cost from 38% to 27% while maintaining all standards and food quality ratings
Executive Chef Nov 2010 to Mar 2011
The Grand Hotel 5 Sharm El Sheikh, Egypt
An all inclusive resort on the red sea serving between 900 & 1150 guest daily in the multiple 12 food outlets.
Responsible for all kitchen operations with managing 130 chefs and 55 stewards
Implemented 14 day cycle menus, setting new standards
Key achievements - Increased the culinary standard on trip advisor by .2 within 5 months; keeping food cost at 35%
 Reason for leaving: Civil unrest, hotel occupancy reduced to 16%
Executive Chef Jul 2007 to Nov 2010
Makadi Palace & Family Star Hurghada, Egypt
Responsible for 9 outlets that served an average of 900 to 1200 guests daily with a mixture of International, French, Asian, Mediterranean, Italian and Egyptian cuisine
All kitchen operations managing 91 chefs and 40 stewards including 11 Thai Chefs, 4 Chinese Chefs, 2 Turkish Chefs, 1 Syrian Chef, 5 German Chefs and 2 Latvian Chefs
Key Achievements: Raised culinary reviews on trip advisor and holiday check
Head Chef Aug 2006 to Jul 2007
Hotel Sea Cliff Dar es Salaam, Tanzania
Hygiene Manager Feb 2006 to Jul 2006
Clini Clean Hygiene Services
Head Chef/Senior Chef De Partie/Chef De Partie/Demi Chef De Partie Jan 2002 to Sep 2005
2001 Chantecler School of Food and Wine Durban, South - Africa
Academic Qualifications:
City and Guilds Diploma Principal 1 & 2
Food and Beverage Management
Food Preparation and Cooking
Professional Chefs Course
Cape Wine Academy
First Aid
Fire Prevention
Health and Safety
Food Hygiene
Significant Achievements: Top Academic Student; Top Wine Student; Top Sushi Student; and Student of the year 2001 

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Experienced Chef de Partie resume

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My name is Varinder Singh; I have done certificate 4 in commercial cookery and hospitality management. I  am a friendly, reliable and very hard working individual of good . I posses strong inter-personal and communication skills as well as being a self-starter and a good team player with a proven ability to prioritize and organize effectively. I also posses the ability to identify and solve challenges and hold a very good knowledge of Windows Outlook and Excel software. I also have a very good knowledge of incident logging in the workplace and can comfortably supervise other members of staff.
  • Currently working as Kitchen /Customer service manager with AAFCANS (ARMY BARRACKS)
  • I have 9 years experience as a Chef /Kitchen Manager  with Hogs breath cafe.
  • I  have years experience as a Production Supervisor with Mrs Bector's Food PTY LTD.
  • I have 3 years experience as customer service specialist with HSBC Bank in INDIA.

  • Focused on customer satisfaction
  • Skilled multi-tasker
  • Training and development
  • Customer service expert

  • Active listening skills
  • Sharp problem solver
  • Energetic work attitude
  • Telecommunication skills
I have acquired a number of qualifications, certificates and numerous Licences throughout my studying and working career. I have listed some of them below.     
  • Food safety – SITXFSA001 & SITXFSA002, AIA – Dec 2018 
  • certificate IV in commercial cookery and hospitality management, Holmes Institute-2010     •     
  • Driver  licence •        
  • RSA  License •        
  • First  Aid  Certificate
AAFCANS(Army Barracks) January 2017 to Current Kitchen/Customer service Manager
Brisbane, QLD
  • Providing Excellent Customer service.
  • Maintain safety and security of customers and staff 
  • Regular interaction with customers to ensure the customer service satisfaction standards are being maintained and use the data to provide feedback and enhance the performance of the staff
  • Manage all food operations Kitchen, catering and food trucks. 
  • Supervise and train staff to ensure they follow the correct food handling procedures. 
  • Report Writing.
  • Menu testing.
Hog's Breath Cafe January 2008 to January 2017 Chef and Kitchen Manager
Brisbane, QLD
  • Maintain health and safety standards
  • Ensure customer expectations are met.
  • Work in a Team to maximise productivity and enhance performance.
  • Maintained food and labour cost
  • Rostering
  • Stock take and Ordering
  • Special Menu costing.
  • Hire new staff members.
Mrs Bector's Food PTY LTD January 2003 to January 2008 Production Supervisor
Brisbane, QLD
  • Providing quality customer services 
  • Ensuring Safety and Security are maintained
  • Supervision of the production section and ensure planned production is carried out.
  • Train employees to ensure safe operating procedures are followed.
  • Tracking staff absenteeism and time-keeping.
HSBC BANK January 2000 to January 2003 Customer Service Specialist
  • Provide Excellent Customer Service.
  • Greet Customers Warmly.
  • Be Accountable, Take ownership of the task and follow up with the client.
  • Promote Company's products and technology to the customers.
  • Identify Customers needs and direct them to the right channel by creating opportunities
  • Build Trust relationship and business pipeline with customers.
  • Follow Company's standard operating procedures with integrity.