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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
Education
2001 Chantecler School of Food and Wine Durban, South - Africa
Academic Qualifications:
City and Guilds Diploma Principal 1 & 2
 
Diploma:
Food and Beverage Management
Food Preparation and Cooking
Professional Chefs Course
 
Certificates:
Sushi
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 
This resume is created in 7 minutes.
Summary

As a experience Chef over 15 yrs experience. Working from fine dinning to casual dinning .  Communication is goal to succeed.  Talented Chef with a strong background. Creative professional with extensive project experience from concept to development.

 

Skills
  • Bilingual (English/Spanish)
  • High volume production capability
  • Interviewing and training ability
  • Staff scheduling knowledge
  • Background in catering
  • Budgeting and cost control
  • Ability to handle/resolve problems
  • Well groomed
  • Menu planning capability
  • Culinary expertise
  • Cleaning and sanitizing methods
  • Strong communication skills
  • Multitasking and prioritization
  • Food safety understanding
Experience
Exec. Chef
Allen, TX
Hawthorne Retirement Group/ Jan 2020 to Current
  • Incorporated customer recommendations and feedback to experiment with new dish creations.
  • Maintained labor at under budget to promote long-term business profitability.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Initiated software based inventory control system to manage inventory and analyze food cost.
  • Oversaw hiring, training and development of kitchen employees.
Chef De Cuisine
Durant, OK
Choctaw Resort / La Cantina Mexican Restaurant/ Mar 2018 to Jan 2020

⦁ Implement new menu with cost and recipe cards.
⦁ Ordering and scheduling as business demands.
⦁ Following guidelines of PNL food and labor cost month to month. Training team according to Health department and HR policies and stander.
⦁ Communicating with vendors, Exc. team of any changes that was implemented that have savings and impact Venue and PNL.

Chef/ Manager
Santa Fe, NM
Christus St. Vincent Hospital/ Sep 2016 to Mar 2018

⦁ Following all recipes from dietitian and Exec team.
⦁ Communicate with Director of ideas for saving cost, organizing areas for make more space and efficient and motivate team to keep all areas clean and sanitized as Health regulation and hospital regulations.

  • Monitored quality, presentation and quantities of plated food across line.
  • Planned and prepared food products orders to maintain appropriate stock levels.
Chef De Cuisine
Santa Fe, NM
Hilton Resort -Red Sage Steak House/ Jun 2015 to Sep 2016
  • Managed budget, labor and direct operating expenses for operation
  • Tasted and modified recipes for new menu
  • Tracked kitchen's inventory and ordered new food and supplies when needed
  • Worked with vendors to locate optimal recipe ingredients at cost-effective rates
  • Developed recipes and menus to meet consumer demand and align with culinary trends
Chef De Cuisine
Henderson, NV
Bernard Bistro- French Cuisine/ Nov 2013 to Jun 2015

⦁ Following menu recipes that are done by owner/chef.
⦁ Managing food and labor cost as business demands. Making specials with cost and recipe cards, preparing for special events. communicating with vendors of any saving in product or changes.
⦁ End report to Owner and GM of sales and specials sales.

  • Monitored quality, presentation and quantities of plated food across line.
Chef Tournant
Las Vegas, NV
Carlos and Charlie's- Mexican Restaurant/ Caesars Enter./ Sep 2011 to Nov 2013
Relief Chef Tournant
Las Vegas, NV
Rio Hotel & Suite and Casino /Caesars Enter./ Dec 2009 to Sep 2011
Assistant Exec. Chef / Cook N Chill Production
Las Vegas, NV
ARIA Resort & Casino/ Aug 2009 to Jan 2010
Chef Tournant EDR/Cook and Chill/ Room Service
Las Vegas, NV
The Palazzo hotel and Casino/ May 2008 to Sep 2009
Chef Tournant Cook and Chill Production
Paris hotel and casino/ Caesars Enter. Apr 2006 to Jun 2008
LasLasLasLasApprentice Chef Tournant
Las Vegas, NV
Caesars Entertainment / May 2005 to Apr 2006
Banquet Saucier/Cook
Las Vegas, NV
Rio Suite & Hotel and Casino / Caesars Enter./ Jun 1996 to May 2005
This resume is created in 7 minutes.
Summary
Pastry Chef with 9 years of experience working in Michelin rated restaurants, country clubs, pastry shops and catering. Skilled in managing a pastry team, ordering/inventory, writing menus and creating dishes and recipes.
Highlights
  • Focused and disciplined
  • ServSafe certified
  • 2 years managing a 3 person pastry team
  • Very familiar working with professional kitchen equipment
  • 4 years of creating recipes
  • ​Capable of both high volume production and detailed and intricate work
  • Skilled in bread baking and chocolate work
Accomplishments
Executive Pastry Chef at Everest Restaurant for 2 years. Duties included managing pastry team, inventory/ ordering, creating fine dining plated desserts for restaurant dining room and private events, services up to 200 dinners per night.
Competed on the 2010 Joliet Junior College's Hot Food's team at the ACF's Nationals in Anaheim, California
Assistant at the ACF's Pastry Chef of Year Competition in 2009
Experience
01/2016 to Current
Head Pastry Chef Benchmark Hospitality Chicago, IL Creating and produced all pastries, breads, and desserts for Whirlpool Corporation. Duties include breakfast pastries from scratch, various breads, chocolate work, and plated desserts. Also responsible for ordering all pastry ingredients.
09/2012 to 12/2014
Executive Pastry Chef Everest Chicago, il Sucessfully managed a team of 4 employees with daily productivity lists, as well as implented monthly inventory, produced exceptional menu items for each season, worked with high end ingredients, and expedited fast pace dinner services.
01/2015 to 01/2016
Bar Manager Larsen's Corner Joliet, IL Maintained correct temperatures of all coolers and food products, scheduled employees accordingly for private events and daily service, spreadsheets for inventory, supervised proper purchasing and receiving.
06/2012 to 12/2012
Chef de Partie Restaurant at Meadowood St. Helena, CA Assisted pastry chef in daily production of mignairdise, ice cream production, bread production, and dessert components for the 3 Michelin Star restaurant.
09/2010 to 06/2012
Assistant Pastry Chef Everest Chicago, IL Assisted Pastry Chef in chocolate work, producing french pastries, banquet desserts, ice cream production, creating plated dishes and service in fast pace atmosphere.
Education
Culinary Joliet Junior College Joliet, IL
This resume is created in 7 minutes.
Professional Summary
Highly proactive manager with 10 years of experience in team leadership in the restaurant and hospitality industries. Background includes sales, management and front and back-of- the-house operations. Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development. Restaurant Manager with expertise in general operations management, special events, staff development and training, recruitment and vendor negotiations. Manager with banquet management background. Extensive experience catering parties that served more than 150 guests. Customer relations, floor planning and menu development expertise. 
Skills
  • Service-oriented
  • Staff scheduling
  • Natural leader
  • Food service background
  • Strong work ethic
  • Passion for customer satisfaction
  • Inventory control and record keeping
  • Point of Sale (POS) system operation
  • Results-oriented
Languages
French , English , Spanish and Italian
Work History
05/2014 to 03/2016
Assistant General Manager Cinbersol, Cantina La Veinte Miami, FL
  • Guided guests through menus while demonstrating thorough knowledge of the food, beverages and ingredients.
  • Provided friendly and attentive service and exceptional hospitality.
  • Carefully interviewed, selected, trained and supervised staff.
  • Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
  • Strategically developed effective marketing plans to increase sales and profits while managing costs.
  • Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
  • Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Led and directed team members on effective methods, operations and procedures.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
  • Maintained a safe working and guest environment to reduce the risk of injury and accidents.
  • Developed, implemented and managed business plans to promote profitable food and beverage sales.
  • Skillfully interacted with external vendors to obtain the best quality in pricing and product.
  • Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties.

05/2011 to 04/2014
General Manager Cipriani Wall Street New York City, NY
  • Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
  • Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.
  • Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Led and directed team members on effective methods, operations and procedures.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
  • Developed, implemented and managed business plans to promote profitable food and beverage sales.

07/2010 to 05/2011
Assistant General Manager Cipriani Downtown / Dolci New York City, NY
  • Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
  • Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.

11/2007 to 07/2010
Waiter Cipriani Downtown New York City, NY
  • Guided guests through menus while demonstrating thorough knowledge of the food, beverages and ingredients.

02/2006 to 11/2007
Waiter / Manager Orsay Restaurant New York City, NY
  • Guided guests through menus while demonstrating thorough knowledge of the food, beverages and ingredients.
  • Organized special events in the restaurant, including receptions, promotions and corporate luncheons.

10/2005 to 02/2006
Waiter Cercle Rouge New York City, NY
  • Guided guests through menus while demonstrating thorough knowledge of the food, beverages and ingredients.

04/2005 to 10/2005
Head Waiter Esterel Plage Juan Les Pins, France
  • Guided guests through menus while demonstrating thorough knowledge of the food, beverages and ingredients.
  • Provided friendly and attentive service.

10/2001 to 04/2005
Pastry Chef / Baker La Toque Blanche Nice, France

04/2001 to 10/2001
Chef de Partie Cafe de Paris - Monaco

10/2000 to 04/2001
Chef de Partie La Bastide St Antoine Grasse, France

02/2000 to 10/2000
Commis de Cuisine Hotel de Paris - Monaco

09/1998 to 01/2000
Pastry Chef Chefs de France Orlando, FL

04/1998 to 09/1998
Pastry Chef Hotel Hermitage Monaco
  • Hotel Hermitage - Monaco.

04/2016 to Current
General Manager SBE Cleo South Beach
  • Prepared for and executed new menu implementations.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
  • Maintained a safe working and guest environment to reduce the risk of injury and accidents.
  • Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.
  • Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
  • Carefully developed a lucrative annual food and beverage marketing plan and strict budget to maximize profits.
  • Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
  • Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Developed, implemented and managed business plans to promote profitable food and beverage sales.
  • Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties.
  • Led and directed team members on effective methods, operations and procedures.
  • Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.
  • Interacted positively with customers while promoting hotel facilities and services.


Education
1998
High School Diploma:
Lycee Paul Augier - Nice, France

1998
BEP/CAP Hospitality-Cuisine-Service and CAP Pastry: Hospitality, Cuisine, Pastry, Service
Lycee Paul Augier - Nice, France