Chef De Partie Resume Samples

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JR
J Runolfsson
Joey
Runolfsson
548 Eda Crossroad
Chicago
IL
+1 (555) 117 1772
548 Eda Crossroad
Chicago
IL
Phone
p +1 (555) 117 1772
Experience Experience
Chicago, IL
Chef De Partie
Chicago, IL
Quitzon, Feest and Bartell
Chicago, IL
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
San Francisco, CA
Demi Chef de Partie
San Francisco, CA
Mills-Doyle
San Francisco, CA
Demi Chef de Partie
  • Follow directions and maintain good working relationships with supervisors and managers
  • Assist Sous Chef and Chef de Partie in training and developing Second Cooks and new staff, setting them up for success
  • Actively participate in training and development programs and maximize opportunities for self-development
  • Manage and maintain a clean working environment
  • Complete all work assigned by the management in any section of the kitchen, restaurant, or banqueting
  • Assisting the Chef de Partie to ensure that food standards are maintained according to established recipes and standards
  • Perform all tasks as directed by the Manager in pursuit of the achievement of business goals
present
Dallas, TX
Senior Chef de Partie
Dallas, TX
Cummerata, Upton and Hermann
present
Dallas, TX
Senior Chef de Partie
present
  • Maintain a working environment where creativity, continuous improvement, and constructive criticism are the standard
  • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
  • General food preparation work
  • Maintain and enhance the food products through creative menu development and presentation
  • Create Confidence – by being an expert at what you do; by acting and looking the part and adapting your style to match your guests’ pace in all you do
  • To ensure the cleanliness and maintenance of all work areas, utensils, and equipment
  • Collaborate with Emerald Sous Chef in menu development, adapting to seasonality of products and cooking trends
Education Education
Bachelor’s Degree in Applied Hygiene
Bachelor’s Degree in Applied Hygiene
Illinois State University
Bachelor’s Degree in Applied Hygiene
Skills Skills
  • Highly competent in the following: meat, fish and poultry cooking, and the preparation of vegetables, basic stocks, soups, and sauce
  • Strong organizational skills and demonstrated ability to multi-task and prioritize in a fast-paced work environment
  • Possess great attention to detail
  • Solid knowledge of culinary terminology and techniques
  • Excellent ability to communicate clearly, concisely, and openly in all interactions
  • Considerable knowledge of mathematics (addition/subtraction/multiplication/division) to create and interpret reports, budgets, and forecasts
  • Exceptional ability to use sound logic and good judgment at all times within a high-pressure work environment
  • Knowledge of profit and loss accounts
  • Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company
  • Demonstrated ability to work with maximum accuracy, efficiency and attention to detail, maintaining a keen sense of urgency at all times
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15 Chef De Partie resume templates

1

Chef De Partie Resume Examples & Samples

  • Ensure proper production of all menu items in assigned section
  • Lead team of Demi Chefs de Partie and Commis Chefs
  • Partner with Junior Sous Chef, Chef de Cuisine, as well as stewarding supervisors
  • Establish food quality standards during storage, production and service
  • Monitor and ensure opening and closing procedures for all kitchens and production areas
  • Actively participate in all Castaway Cay job responsibilities associated with position and line of business as directed by DCL leadership
  • Comply with all company set policies and procedures, along with all maritime and ship rules, regulations and procedures
  • Minimum two years formal culinary training
  • Minimum three years (including apprenticeship) recent experience in high volume kitchen environment
  • Must be proficient in all stations in the kitchen
  • Must be proficient in safe food handling, United Stated Public Health (USPH) and/or Hazard Analysis & Critical Control Points (HACCP)
  • Experience with a minimum of 50 covers per meal period
  • Proven experience with food orders within your section
  • Be at least 21 years of age
  • Agree to share a cabin with other crew members
  • Enjoy working in a high-volume, fast-paced, guest-service oriented environment
  • Appreciate diversity among guests and crew
  • Ship experience preferred
  • Complete a pre-employment medical
2

Chef De Partie Resume Examples & Samples

  • Partner with Junior Sous Chef and CDC; establish food quality standards during storage, production and service
  • Hands on responsibility for own assigned section within the galley
  • Guide lead and train direct reports up to Disney Cruise Line Standards
  • Organize and deliver new implementations on area of responsibility
  • Organize area of responsibility for daily service up to Disney Cruise Line standards
  • Meet or exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements in area of responsibility
  • Understand, monitor and ensure opening and closing procedures for assigned production areas; ensure follow through with Cooks & Stewards
  • Monitor handling and maintenance of operating equipment; proactively report maintenance needs to Junior Sous Chef
  • Minimum two years formal culinary training plus 3 years work experience which may consist of an accredited school or recognized apprenticeship OR minimum 6 years work experience with 2 years in a comparable role
  • Demonstrated leadership ability
  • Must be proficient in safe food handling, HACCP / USPH
  • Knowledge and proficiency in following and converting recipes
  • Demonstrates a commitment to culinary career with a desire to grow within the F&B industry; demonstrates a passion for food
  • Must have understanding of food cost and the impact of spoilage
  • Must be able to work with a multi-cultural team in a confined environment
3

Chef De Partie Resume Examples & Samples

  • Previous experience at Chef de Partie or Demi Chef de Partie level
  • Solid knowledge of culinary terminology and techniques
  • Be able to demonstrate competencies and skills within the kitchen
  • Highly competent in the following: meat, fish and poultry cooking, and the preparation of vegetables, basic stocks, soups, and sauce
4

Chef De Partie Resume Examples & Samples

  • Well-groomed, healthy, flexible
  • Experience in 5-star hotel in the same position
  • Experience in ITALIAN RESTAURANT is a must
  • Graduate of Culinary Arts is an advantage
5

Chef De Partie Resume Examples & Samples

  • Ensure all food items for restaurants, banquets and special functions are prepared on time and meet quality and quantity standards
  • An ideal candidate would be a profile with minimum 2-3 years experience in sushi section in a reputed 5 star hotels or restaurant
  • Previous Sushi Chef experience is a must
6

Chef De Partie Italian Resume Examples & Samples

  • Ensure the products knowledge for your team and the service team in your section
  • Produce all products according to Crowne Plaza Recipes
  • Tests all food before it is served
  • Checks functions sheets, daily menus, and promotions
  • Constantly attempt for producing safe and high quality of food
  • Minimum 2 years work experience as Chef de Partie – Italian Cuisine or 3-4 years as Demi Chef de Partie/Commis - Italian Cuisine in a hotel or large restaurant with good standards preferably with experience in luxury international brands
  • Effective time management skills
7

Chef De Partie Pastry / Bakery Resume Examples & Samples

  • The following are specific responsibilities and contributions critical to the successful performance of the position
  • Runs and checks in production areas to see that standards are being met
  • Checking the set of stations is on time for each service period
  • Make sure all bakeries are prepared by recipes as per Crowne Plaza standard
  • Make sure bakery quality and quantity meets our standards
  • Make sure bakery is sent to correct area on time
  • Notify Chef or Sous Chef of any problems or complaints as and when they arise – solve immediately if possible – Empowerment
  • In-charge that professional work procedures are in place
  • Communicates any problems with outlets to the affected department head and the Sous chef for follow up
  • Checks inventories to see proper storage and rotation of stock
  • Follows up to see proper completion of assigned levels on production charts
  • Aids in the training of bakery production staff
  • Checking that all bakery items for storage are covered with vita film, dated, labelled and initialized by person who made it or used it
  • Checking that after service, oven tops, work areas and reach-in boxes are cleaned
  • Any other requests made by the executive chef and other management, including stooping, bending and lifting weights up to 30 pounds will normally are required
  • Participates and follows up on taste panels
  • Checking that production charts are closely followed and adhered to
  • Checking that the appropriate cleaning charts on a daily basis are filled out properly
  • Be aware of accident prevention and help enforce safe work conditions – zero accidents is our goal
  • Follow all kitchen regulations as outlined and directed
  • Checks staff feeding for quality, quantity and adherence to menu cycle
  • Attends monthly kitchen meeting
  • Provide outlet with minimum of inventory stock and maintain wastage levels at a minimum
  • Communicate with the steward supervisor for cleaning schedules
  • Assure that high cost items are used properly
  • Check with the Banquet Chef the coordination of production in a daily BEO Meeting
  • Experience in Luxury Hotel Kitchens
  • Willing to work overnight shift (00.00 midnight - 09.00AM)
  • An effective Team Player in a team based environment
8

Chef De Partie Resume Examples & Samples

  • Food Preparation: 3 years
  • Level 3 Professional Cookery
  • Diploma/Certificate
9

Chef De Partie Resume Examples & Samples

  • Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service. (40%)
  • Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met. Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill. (10%)
  • Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies. (10%)
10

Demi Chef de Partie Resume Examples & Samples

  • Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service
  • Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs. (20%)
  • Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill. (10%)
  • 1 - 2 years experience in luxury hotel in the same position
11

Chef De Partie Resume Examples & Samples

  • Has 4 - 5 years of relevant experience in 5 star Hotels/Resorts
  • Experience in Korean/Chinese/Thai/Japanese/Indian Cuisine is preferred
  • Be part of a cohesive team with a singular focus on creating a memorable experience
  • Have the ability to demonstrate your unique personality and service style while fulfilling the brand standards of the Four Seasons
  • Have career growth opportunities both within Maldives and worldwide at Four Seasons properties
  • Be presented with competitive pay scheme along with a share of service charge on monthly basis
  • Earn complimentary rooms nights based on your service period with the Four Seasons
  • Be provided shared accommodation
  • Have the opportunity of staying fit by using our Employee Gym facilities
12

Chef De Partie Resume Examples & Samples

  • Proficient knife skills and ability to multi-task
  • Participate in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards
  • Complete mise en place and set-up station for breakfast, lunch, and/or dinner service
  • Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures
  • Note any out-of-stock items or possible shortages
  • Return all food items not used to designated storage areas, being sure to cover/date all perishables
  • Control food waste, loss and usage per policies
13

Demi Chef de Partie Resume Examples & Samples

  • Has 3 - 4 years of relevant experience in 5 star Hotels/Resorts
  • Passed O-levels
  • Technical education in Hospitality or Culinary school is preferred
  • Experience in Korean/Chinese/Thai/Japanese Cuisine preferred
  • Be provided shared furnished accommodation
14

Bakery Chef de Partie Resume Examples & Samples

  • Ensures the sanitation standards for kitchen are being met
  • Assists in the training of the employees ensuring that they have the necessary skills to perform their duties
  • Ability to operate, maintain and properly clean work environment
15

Chef De Partie Resume Examples & Samples

  • Run the day to day operation of the station in the kitchen for the Cafe and Room Service
  • Complete requisitions, obtain proper signatures and submit to the Purchasing department
  • Communicate with the Sous Chefs and the Executive Chef regarding menu items, problem situations or shortages
  • Utilize the computer system in retrieving orders
  • Store items properly at the end of the shift
16

Chef de Partie Cuisine Resume Examples & Samples

  • Fluency in French is required
  • European applicants are required (French country)
  • Applicants are required to have three to five years of experience
  • Cultural and Professional adaptability
17

Demi Chef de Partie Resume Examples & Samples

  • Make sure quality and quantity meets our standard
  • Notify Sous Chef or Chef de Partie of any problems or complaints as when they arise
  • Do not leave your section without doing the final check
  • All food items for storage must be covered, dated and labelled according 70 point checklist
  • Proper food rotation – first in – first out
  • Will sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment
  • Make sure production charts are closely followed and adhered to
  • Fill out the appropriate cleaning charts on a daily base
  • No employee to be on the property after working hours without signed authorisation from a Manager except for meals in the staff cafeteria
  • Overtime will be approved on business demands by the Sous Chef
18

Demi Chef de Partie Resume Examples & Samples

  • Previous experience working in similar environment preferred
  • Innovative
  • Report to work on time and checks schedule the day before
  • 2) Attend daily 15 minutes training and present one topic monthly
  • 3) Effectively operates the department with or without Chef De Partie
  • 4) Attends daily briefing for with Chef De Partie for upcoming functions
  • 5) Prepares the daily production charts with the Chef De Partie; makes sure that quantities are filed in correctly and production is made accordingly; A par stock to be establish to avoid over production
  • 6) Prepares order for storeroom according to production charts
  • 7) Follows and supervises Commis I and others in their work
  • 8) Promotes and maintains effective communication between Supervisor and each other
  • 9) Checks if all items are made according to use records
  • 10) Conducts taste panel on regular basis with the Chef De Partie
  • 11) Checks all outlets on food presentation, standards and adequate set up for each meal period
  • 12) Ensure implementation of safety standards
  • 13) Follows procedures with the use of Micro- Chlor and other cleaning supplies
  • 14) Maintains the sanitary standards and “Clean as you go” policy
  • 15) Attends all kitchen meetings and comes up with the feedback and or suggestions
  • 16) Maintains short hair and clean fingers nails at all times. No beards are allowed
  • 17) No watches or rings or other jewelry to be worn during work
  • 18) Never goes home with the hotel’s uniform
  • 19) In case of sickness, reports to doctor immediately without delay and informs supervisor 2 hours before the shifts begins. If doctor approves sick leave, papers must be given to Executive Chef on first day of work
19

Chef De Partie Resume Examples & Samples

  • The CDP assists in supervising day-to-day kitchen operations and staff and all food preparation areas including Banquets, Room Service, Restaurants, Bar/Lounges and ambassador dining room to ensure a consistent, high quality food product
  • Works with the executive chef and food and beverage team to continually improve guest and ambassador satisfaction while maintaining the operating budget
  • As a senior member of the supervisory team, uses leadership skills to manage other supervisors and members of the team
20

Chef De Partie Resume Examples & Samples

  • Represents the food production on a daily base. Ensures immediate subordinates perform with the framework as set forth in the job description and Standard Operating procedure (SOP) and Local standard Operating Procedure (LSOP)
  • To ensure that the associate attendance sheet is completed daily
  • Practice daily on-the-job training
  • To be responsible for standard stock items in the kitchen, as well as equipment, and to ensure that the equipment is used for the purpose for which it was designed
  • To ensure safe working condition for all kitchen associates. “ZERO ACCIDENTS IS OUR GOAL”
  • Ensures that all maintenance are reported and recorded
  • To be responsible that deliveries from stores or from or to outlets are properly checked with an emphasis on quality, quantity and food safety. All transfers made be recorded onto a transfer form and forwarded immediately to the chef’s office to ensure proper cost control
  • To ensure minimum wastage
  • Engages in the preparation of all dishes in a fast efficient sequence according to order for restaurants, banquets or any other events as specified by the Head Chef
  • To ensure fast and efficient service to the guest
  • Ensures that all points on the “39 Point” checklist are followed in his area on the points concerned
  • Assigns production and preparation levels based on projected business forecast. Indicates plan to work out any leftovers or dead items
  • Enforces company policies ensuring they are in effect regarding
  • Clean as you go
  • Complete and proper uniform worn
  • Month end inventories taken
  • Safety training on food handling equipment; accident reports written
  • Engaged in the development of new recipe cards, followed and used in conjunction with use records
  • Follow-up on production charts to ensure no over production and waste
  • Checks to see appropriate records are completed
  • Should always keep in mind quality, portion size, food safety is the key for total customer satisfaction
  • To perform any other duties as directed by your immediate Supervisor
21

Chef De Partie Resume Examples & Samples

  • Works in and oversees the assigned station and the relevant colleagues to ensure that food products are prepared according to the standard required
  • Trains the culinary colleagues as necessary in the preparation and presentation of the items
  • Maintains the assigned station in a clean and orderly manner at all times
  • Follows standard recipes and minimize waste to help ensure that the restaurant food cost is in line with budget
  • Suggests alternative menu items, meet specific customer requests and interact with customers to meet and exceed their culinary expectations
  • We are looking for a candidate ideally with a diploma in food production
  • In addition we expect a minimum of 2 year's work experience as Chef de partie or 3-4 years as Commis in a hotel or restaurant with good standard; preferably with experience in luxury international brands
  • Proficiency in English is very important
  • Please note that you have to be authorized to work in the Netherlands in order to be considered for this role
22

Chef De Partie Resume Examples & Samples

  • Demonstrate Fairmont core values in all interactions
  • Perform any other function related duties and projects as assigned
  • At least three years general culinary; pastry / baking experience in a luxury hotel environment is required
  • At least 1 year international experience is preferred
  • Demonstrated creative culinary skills are required
  • Strong interpersonal and communication (verbal and written, fluent in English) skills are required
  • Proven ability to work efficiently in a demanding fast paced environment
  • Proven ability to focus attention on guest needs, remaining calm and courteous at all times
  • Strong work ethic, highly responsible, and reliable. The ability to work shifts, extended hours including evenings, weekends and public holidays is required
23

Chef De Partie Resume Examples & Samples

  • Lead a team to produce the highest quality of food preparation and presentation
  • Maintain a working environment where creativity, continuous improvement, and constructive criticism are the standard
  • Seek opportunities to increase food revenue and decrease kitchen expense and maximize departmental productivity without compromising our guests satisfaction
  • Assign daily duties to Colleagues
  • Ensure storeroom requisitions are accurate
  • Stay 4 days ahead of function and outlet business levels to ensure all production is completed
  • Handle guest allergy concerns with appropriate care and importance
  • Minimum 4 years' well rounded experience in a hotel or restaurant required
  • Must be aware of new trends in presentation and preparation
24

Pastry Chef de Partie Resume Examples & Samples

  • Operate machinery
  • Bake mixed doughs and batters
  • Purchase baking supplies
  • Strive to be innovative, creative and dynamic, with a positive attitude toward work
  • Food requisition to be supervised and monitor within the department
  • Apply & follow all policies & procedure established in the hotel & kitchen department
  • Observe a high standard of cleanliness at all the time in the kitchen, respect established regulation on health & safety procedures, and committed to work in a safe workplace environment
  • Bakery Inter Provincial Red Seal or Journeymen Paper
  • Willing to work at night with a small team
  • Food Safe Certification required
25

Chef De Partie Resume Examples & Samples

  • Review the daily production sheets with the Sous Chef. Prepares and when required delegates the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service
  • Liases with Front of House Manager as needed and answers telephone responding to questions when Sous Chef is not available
  • Operate all kitchen equipment and conduct themselves with safety in mind at all times
  • Report any and all deficiencies in kitchen equipment functionality and quality of food products to Sous chef in a timely fashion
  • Responsible for the day to day operations of his/her station
  • Prepares lists of food products required for station for Sous Chef order and approval
  • Red Seal Certificate, Journeyman’s papers or international equivalent required
26

Demi Chef de Partie Resume Examples & Samples

  • Review the daily production sheets with the Chef De Partie & Sous Chef
  • Prepares and when required delegates the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service
  • Actively participates in training of culinary skills to junior staff and apprentices
  • Ensures that station opening and closing procedures are carried out to standard
  • Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines
  • Must have experience and be proficient in both a la carte and production cooking
27

Chef De Partie Resume Examples & Samples

  • Conduct daily shift briefings to kitchen colleagues in absence of Jr Sous Chef & Sous Chef
  • Support/Coach/Lead & Motivate kitchen colleagues
  • Promote Health and Safety at all times
  • Ensure proper hygiene as per Abu Dhabi Municipality
  • Ensure all grooming, spot check and temperature control sheets are filled as required
  • Maintain cleanliness and proper rotation of product in all chillers
  • Maintain consistent on the job training sessions for culinary colleagues
  • Liaison daily with Outlet Chefs to keep open lines of communication & guest feedback
  • Strives to maintain & improve all food preparations & presentations
  • Participate in monthly EOS committee meetings to address colleague EOS issues
  • Strives to improve J.D.P results for Food Quality
  • Act as an extension of kitchen managers to communicate food consistency & quality
  • Strive to develop as a leader by attending Fairmont Managerial Courses
  • Assign and follow – up tasks as dictated by business volumes
  • With 5 years of culinary experience in a 5 star luxury hotel environment
  • Strong supervisory and communication skills
  • Enthusiastic and with outgoing personality who is very guest driven
28

Demi Chef De Partie, Pastry Resume Examples & Samples

  • Prepare dough for pies, bread and rolls and sweet goods, and prepare batters for muffins, cookies, cakes, icings and frostings according to standards
  • Bake mixed dough’s and batters
  • Ensure quality of products meets established standards
  • Effective leader who will drive this team to success by communication in meetings, ongoing training with all employees, apprentices, standardized recipes, and updating of training manuals
  • 8 to 10 years experience in the bakery trade with a well surrounded experience (European or American style bread making)
29

Chef De Partie Resume Examples & Samples

  • Diploma or Certificate from a recognized culinary school an asset
  • 4 years culinary experience working in all areas of a hotel kitchen
  • Excellent creative, interpersonal and communication (verbal and written, fluent in English) skills
  • Must be responsible and reliable
  • Ability to work efficiently in a demanding and fast paced environment
  • Ability to work cohesively as part of a team in a multi cultural, diverse environment
30

Chef De Partie Resume Examples & Samples

  • To delight our guests and provide The Fairmont Experience by preparing and serving food as dictated by the menu. Helping out wherever necessary to deliver a special requested product that will exceed our guest’s expectations
  • Assist the Sous Chef or Executive Pastry Chef in implementing and executing of activities, promotions, menu implementations according to the annual plans
  • Assist Sous Chef or Executive Pastry Chef in all menu implementations in a timely manner with necessary plating guides, recipes, food pictures and costing completed prior to implementation
  • Follow directions and maintain good working relationships with supervisors and managers
  • Know and apply ability to operate kitchen equipment safely and properly in the kitchen
  • Assist the Sous Chef or Executive Pastry Chef in the preparation and control of daily and weekly market lists
  • Monitor Kitchen maintenance and report any defects of operating equipments to Sous Chef or Executive Pastry Chef
  • Respect and accommodate servers request regarding guests’ preference and requests
  • Report and handle any accident immediately, no matter how minor
  • Perform other task or projects as assigned by hotel management and staff
  • Work flexible hours as hotel business changes
  • Perform any tasks as assigned by the Management
31

Demi Chef de Partie Resume Examples & Samples

  • Receive, store, and prepare any food items needed in our numerous kitchens
  • Prepare (mis en place) all items as instructed by the Sous Chef and Chef de Partie
  • Cook and plate dishes in the assigned kitchen
  • Maintain a detailed knowledge of the menu, follow department standards and recipes
  • Clean and maintain all equipment, counter tops, and shelves, report any areas and equipment in need of a work order
  • Assist Sous Chef and Chef de Partie in training and developing Second Cooks and new staff, setting them up for success
  • Assist Sous Chef and Chef de Partie in organizing monthly meetings, and taking minutes
  • Assist Sous Chef and Chef de Partie update Recipe Standards
  • Foster an environment of cooperation within the department, and between other departments within the hotel
  • Journeyman Red Seal or international equivalent. Documentation Required
32

Senior Chef de Partie Oriental Pastry Resume Examples & Samples

  • Plan in conjunction with the Executive Pastry Chef and outlet chefs, promotions, and menu implementations according to the annual plans
  • Create and develop new pastry dishes and recipes by keeping up with the latest market trends
  • Responsible for the pastry food cost as well as pastry kitchen operating supplies, and kitchen utensils
  • Do not entertain unannounced visits from food or material suppliers. All outside company representatives must conduct business through the chef’s office only
  • Ensure that all pastry employees report for duty in each outlet with correct uniform in a timely manner
33

Demi Chef de Partie Resume Examples & Samples

  • Ensuring quality consistency in the preparing, cooking and serving of all food items for a la carte andor buffet menus according to hotel recipes and standards
  • Assisting with intake and storage of deliveries
  • Ensuring all kitchen Colleagues are aware of standards and expectations
  • Maintaining proper rotation of product in all chillers to minimize wastage/spoilage
  • Maintaining full knowledge of all menu items, daily specials and promotions
  • Embracing opportunities, while working with and assisting senior chefs, to learn and improve knowledge and skills
  • Assisting with training and mentoring junior chefs
  • Following kitchen policies, procedures and service standards and all safety and sanitation policies when handling food and beverage
  • Diploma or Certification from a recognized culinary school an asset
  • Journeyman's papers or international equivalent an asset
  • 3 years experience working in all areas of a hotel kitchen required
  • Excellent customer service, team, interpersonal, communication (verbal and written; fluent English) skills
  • Excellent organization, multi tasking, problem solving skills
  • Be accountable, reliable, creative and flexible
  • Ability to work efficiently and cohesively within a team in a demanding, fast paced, multi cultural environment
  • Computer literate with a woring knowledge of Microsoft suite of applications an asset
34

Chef De Partie Resume Examples & Samples

  • Lead, teach, coach and inspire all department Colleagues
  • Organize production for the day and assign duties to be completed by Colleagues
  • Laise daily with Banquets, Stewarding and Outlet Chefs to keep open lines of communication regarding guest feedback
  • Maintain proper rotation of product in all chillers to minimize wastage/spoilage and order food items as required
  • 1 – 2 years experience as a Leader
  • 2 – 6 years experience working in a fast paced kitchen
  • Journeyman or international equivalent. Documentation Required
35

Demi Chef de Partie Resume Examples & Samples

  • Ensure the consistency in the preparation of all food items for Staff Cafeteria according to hotel recipes and standards
  • Ensure all staff cafeteria kitchen Colleagues are aware of standards and expectations
  • Liaise daily with Chef de Partie-Staff Cafeteria (In charge of Hotel) to keep open lines of communication regarding guest feedback
  • Delight our colleagues and provide The Fairmont Experience by preparing and serving food as dictated by the staff cafeteria menu. Helping out wherever necessary to deliver a special requested product that will exceed our colleague’s expectations
  • Assist the Chef de Partie-Staff Cafeteria (In charge of Hotel) in implementing and executing of activities, promotions, menu implementations according to the annual plans
  • Assist Chef de Partie-Staff Cafeteria (In charge of Hotel) in all menu implementations in a timely manner with necessary plating guides, recipes, food pictures and costing completed prior to implementation
  • Maintain a good working relationship with other employees, providing instruction and encouragement as needed
  • Handle colleagues comments and complaints and take swift corrective action to resolve issues to the colleague’s satisfaction
  • Understand and Participate in managing kitchen’s food cost as well as kitchen operating supplies, and kitchen energy costs
  • Assist the Chef de Partie-Staff Cafeteria (In charge of Hotel) in the preparation and control of daily and weekly market lists
  • Monitor Kitchen maintenance and report any defects of operating equipments to Chef de Partie-Staff Cafeteria (In charge of Hotel)
  • Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP program as lead by Hygiene Officer, including physical cleaning of areas as required
  • Ensure that all junior employees report for duty in each outlet with correct uniform in a timely manner
  • Follow Standard Operating Procedures to complete requisitions, obtains proper signatures, submit, pick up transport and store all items
  • Check production schedule and par stocks
  • Inform the Chef de Partie-Staff Cafeteria (In charge of Hotel) of any supplies that need to be requisitioned for the day’s tasks
  • Inform the Chef de Partie-Staff Cafeteria (In charge of Hotel) of any food shortages before the item runs out
  • Inform Chef de Partie-Staff Cafeteria (In charge of Hotel) of any excess food items that can be used in daily specials or elsewhere in the hotel kitchens
  • Clean up, wipe down and sanitize all food prep areas, reach-ins/walk-ins, shelves
  • Strive to exceed guest expectation and take the culinary team going from good to great
36

Chef De Partie Resume Examples & Samples

  • Execute the function of his/her area to exceed set standards and guest satisfaction
  • Maintain quality and consistency levels of production and presentation, as directed
  • Ensures waste is minimized through adhering to established par level, production, and waste standards
  • Ensures productivity through organization, continued training and learning
  • Ensures all standardized recipes are utilized and followed
  • Other duties and responsibilities as dictated by the culinary leadership, not mentioned in this document
  • Relieves the Sous Chef/Junior Sous Chef as needed
  • At least 1 – 2 years experience as Demi Chef in a Fine Dining Restaurant
  • Ability to work well under pressure and independently in a fast paced environment
37

Chef De Partie Resume Examples & Samples

  • Supervise activities of cooks and other kitchen workers
  • Prepare and cook complete meals or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays for special events such as banquets
  • Instruct cooks in preparation, cooking, garnishing and presentation of food
  • Create new recipes
  • Supervise cooks and other kitchen staff
  • May plan menus
  • May requisition food and kitchen supplies
  • Completion of secondary school
  • Cook's trade certification, training and experience, are required
  • Experience as a specialist chef or chef
  • Interprovincial trade certification (Red Seal) for cooks is also available to qualified chefs
  • Chef de cuisine certification, administered by the Canadian Culinary Institute of the Canadian Federation of Chefs and Cooks (CFCC), is available to qualified chefs
  • Experience supervising other kitchen staff is an asset
38

Cielo Kitchen Chef de Partie Resume Examples & Samples

  • To work closely with the Kitchen leadership team to ensure the smooth operation of the kitchen through effective communication and organization
  • To ensure proper staffing and scheduling in accordance to productivity guidelines
  • To ensure storeroom requisitions are accurate and inventories are sufficient
  • Previous experience in the cooking field required
39

Demi Chef de Partie Resume Examples & Samples

  • Ensure that mise-en-place is prepared for the shifts needs
  • Ensure that sanitation standards as set forth by Rosewood Abu Dhabi and local authorizes
  • Experience: Minimum four years’ culinary/kitchen experience in an international environment
40

Chef De Partie Resume Examples & Samples

  • Demonstrate a good sense of aesthetics, decorating and producing food products within the quality standard guidelines established by the hotel
  • Work closely with standard recipes and presentations in order to maintain the established quality level of the kitchen
  • Assist in production and maintaining of par stocks of Meat, Vegetables, Dry Store, etc. as determined by the Chef De Cuisine
  • Assist in the training of subordinates, particularly to their development and training process
  • Assume the responsibilities of the Senior Chef De Partie in his absence
  • Work neatly and clean, keeping work areas and walk-ins in accordance with sanitary standards
  • Perform other tasks or projects as assigned by hotel management and immediate supervisor
  • Experience: Minimum five years’ culinary/kitchen experience in an international environment
  • Language: Required to speak, read and write English, with fluency in other languages preferred
41

Chef De Partie Resume Examples & Samples

  • Prepares high quality food for the Radisson Blu
  • Approaches all encounters with guests and employees in a friendly, service-oriented manner
  • Maintains and assists with ongoing training and development of employees as instituted by the Sous Chef and Executive Chef
  • Must take an active leadership role within team (on boarding, production/line support)
  • Must be skilled and fully competent at each station within their team
  • Must stay current and up to date with knowledge of food allergies and safe food practices
  • Ensures equipment and kitchen cleanliness
  • Maintains refrigerator and kitchen in clean, organized manner to facilitate the high volume production necessary to achieve company goals
  • Keeps production of food at an adequate level, which does not result in excessive leftovers and waste
  • Ensures proper labeling, dating, and rotating of production foods and leftovers
  • Has a solid knowledge of meat identification and cookery
  • Strong organizational skills which enables the Cook to adapt quickly in working in and effectively contributing to the team in various sections of the kitchen (pastry, garde-manger, Room Service, FireLake, Employee Cafeteria)
  • Makes Chefs aware of any special products needed for coming functions
  • Has the next day’s production ready for service the night previous
  • Trains new all hires in their respective area to the Radisson Blu Standards
  • Monitors quality standards of the kitchen Cooks and report back to the Sous Chef & Executive Chef
  • Serves as the point of contact and provide direction to Cooks & Stewards in the absence of the Sous Chef & Executive Chef
  • Works as a Team member to maintain pleasant work environment
  • Maintain a positive inter-departmental relationship through the hotel and with outside vendors
  • Follows the Carlson Attendance Policy
  • Reports to work dressed according to Carlson Grooming Standards
  • Creates 100% guest satisfaction by providing the Radisson Blu experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectations
  • Performs other duties as required by Management to provide 100% Guest Satisfaction and genuine hospitality to our guests
42

Demi Chef de Partie Resume Examples & Samples

  • Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand,
  • Delivers dishes in good time to suit guests' wishes,
  • Organises his/her work and timing to suit fluctuations in guest numbers, special events and particular guests
43

Demi Chef de Partie Resume Examples & Samples

  • A good level of spoken English
  • Good Guest Relation Skills
  • Ability to supervise and lead a shift
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44

Demi Chef de Partie Resume Examples & Samples

  • Fast learner with attention to detail,
  • Efficient and organised,
  • Team player with positive mindset
  • Can do attitude
45

Demi Chef de Partie Resume Examples & Samples

  • Reports to the Che De Partie
  • Responsible for establishing and maintaining high sanitation standards in the Kitchen
  • Responsible for the Kitchen’s operation in the absence of the Sous Chef
  • Check and maintain all service standards established for the Kitchen
  • Assure sufficient mise-en-place for the elaboration of the all menu according to recipe manuals
  • Recommend corrective actions for unfavourable variances Food cost commitments
  • Assist the Chef de Partie in the production of the mise-en-place for the elaboration of the all menus according to the standard recipes
  • Assist the Chef de Partie in the preparation and distribution of all food items to all outlets and functions
  • Perform miscellaneous job-related duties as assigned
46

Chef De Partie Resume Examples & Samples

  • Preparing, producing and presenting all menu items in accordance with the Executive Head Chef's instructions, and menu standards
  • Ensuring portion control, preparation and storage methods to avoid wastage and minimize costs
  • Adhering to food safety procedures at all times
  • Working well within a team and assisting team members where necessary
47

Chef de Partie Asian Resume Examples & Samples

  • Prepares time schedules of his section for approval to Executive Chef
  • Trains and evaluates performance of his personnel
  • Receives captain orders from waiter / waitress which table food will go to
  • Supervises and participates in buffet set up and decoration
  • Supervises and participates in the preparation of short orders : obtain food orders from Sous chef and prepares dishes accordingly
  • Observes and tests food being cooked: sample all food prepared
48

Chef De Partie Resume Examples & Samples

  • Sets up mise en place daily: cuts and prepares foodstuffs and ingredients for cooking
  • Obtains cooked food from freezers: heats precooked food items as orders come in
  • Receives meat and seafood from butcher, checks quality, correctness of quality size and weight
  • Report for duty punctuality and ready in the working area with proper uniform
  • Minimize wastage and spoilage and full implement for the portion control
49

Chef De Partie Resume Examples & Samples

  • Supervises, coordinates, trains and participating in seasoning, marinating, cooking, braising, roasting, grilling, blocking pan frying all of meats, poultry, sea food for main courses, appetizer and also preparation of soups, vegetables rice dishes and garnishes
  • Checks daily menu and function orders to determine kind and quality of food items to prepare: initiates requisition based on menus function orders and forecasts
  • Supervises and participates in the preparation of short orders: obtain food orders from Sous Chef and prepares dishes accordingly
  • Sees to it that all food items are prepared in an attractive and appetizing manner
  • Supervises and participates in buffet set up and decoration. Occasionally stand by buffet table during service time, attending food refills and guests inquiries
  • Prepares time schedules of his section for approval to Sous Chef/ Executive Chef
  • Ensures proper handling, cleanliness and maintenance of equipment, utensils and cold room
  • Participates in the activities of cost control
  • Trains and participates in maintaining a high standard food hygiene handling to avoiding a risk of food poisoning and guest complaints
  • Performs duties common to all supervisors and other duties as may be assigned
  • Awareness and has responsible to maintain work area in proper condition
  • Takes responsibilities of the section and other section when the Sous Chef absence and takes initiative to manage the working area
  • Attends and conducts daily briefing and communicate to other section/sub- section to ensure a smooth operation
50

Demi Chef de Partie Resume Examples & Samples

  • Prepares and cooks food according to standard procedures, recipe cards, photographs and given instructions
  • Assists the Sous Chef in training creator Participates in product development and in controlling the smooth operation of the kitchen
  • Prepares and cooks food in all areas of the kitchen as and when directed
  • Participates in creator’s development
  • Participates in the control of food quality, food taste, food presentation, and food requisition. Participates in all food safety and hygiene programmed of the hotel
  • Actively encourages an environment of food safety and hygiene
51

Chef De Partie Resume Examples & Samples

  • Minimum of 2 years’ experience as a Commis
  • Experience working with multi-cultural teams
  • Used to working in a busy multi outlet Hotel
52

Chef De Partie Resume Examples & Samples

  • Assist Chefs with creation and preparation of Western/ Local cuisine
  • Ensure that quality, quantity, and correctness of food items served and displayed are as per Hotel’s and Chef’s standard recipes
  • Check that quantity and quality of items ordered are received and stored in proper conditions
  • Work closely and cooperates with other chefs, superiors, colleagues and subordinates in order to
53

Chef De Partie Resume Examples & Samples

  • Vocational certificate or diploma in professional cuisine
  • Sensibility of customer service,
  • Leadership,
  • Be our best headhunter
54

Chef De Partie Resume Examples & Samples

  • Carry out your duties in accordance with local Occupational Health & Safety legislation and Fairmont Health & Safety policies and standards
  • Ensure the department complies with all local Occupational Health & Safety legislation
  • Please note actual hours worked will fluctuate based on business needs
  • Minimum of 2 years supervisory experience in a high-end dining environment required
55

Chef De Partie Resume Examples & Samples

  • And strictly abide by State sanitation/Health regulations and Hotel requirements
  • Establish priority items for the day and inform the Pastry Chef of any supplies that need to be requisitioned for the day's tasks
  • Comprehend and follow recipes
56

Demi Chef de Partie Resume Examples & Samples

  • Prepare the mise-en-place for a designated section of the kitchen to the standards set by the Head Chef/Sous Chef
  • To ensure all food is stored correctly adhering to company standards
  • To carry out any reasonable additional duty as required
  • To control wastage by maintaining the correct food stock levels and rotation of food within the kitchen production area
  • Knowledge of all menus within the hotel
  • To adhere to all company policies/fire emergency procedures
  • To remain on duty until the following shift takes over or until you are discharged by the Executive Chef or Sous Chef
57

Demi Chef de Partie Resume Examples & Samples

  • To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped
  • Ensure to establish a rapport with guests. Handle all guest requests and inquiries on food, beverage and service
  • To perform any other duties as required by the Management
  • Previous service experience is preferred
58

Chef De Partie Resume Examples & Samples

  • Assist Sous Chefs in the performance of their culinary and other duties, the needs of the outlets and company standards
  • Preparation and set up daily mise en place and buffets as per standards
  • Be native from South India (Kerala state)
  • Have excellent HACCP knowledge
59

Demi Chef de Partie Resume Examples & Samples

  • Consistently offer professional, friendly and proactive Guest service while supporting fellow Colleagues
  • Liaise daily with Outlet Chefs to keep open lines of communication regarding Guest feedback
  • Promote a Fun / Professional and Disciplined work environment
  • Communicate daily with Leaders to ensure open lines of communication
  • Complete assigned tasks in a efficient and timely manner
  • Act as an extension of culinary Leaders to communicate food consistency & quality
  • Previous experience as Demi Chef de Partie preferred
  • Previous experience in 5 star property
60

Chef De Partie Filipino Resume Examples & Samples

  • Responsible in organizing the outlet’s roster as assigned by the superior
  • Ensures sufficient mise en place is available and operation is running efficiently
  • Certifies food quality and food production standard practices are well maintained
  • Ensures HACCP and FSMS are implemented
  • Creates new innovative dishes
  • Conducts trainings and supports colleagues improve their skills for career development
  • Assists the Sous Chef in sustaining the food and labor cost
61

Chef De Partie Resume Examples & Samples

  • Assist Chef with creation of Pastries and desserts
  • Ensure all pastries and desserts are prepared and served in a timely manner
  • Ensure counter and kitchen cleanliness and thoroughly organised at all times
62

Chef De Partie Resume Examples & Samples

  • Communicate with the chef to learn daily work tasks
  • Show knowledge of all stations in the department
  • Interact effectively with other line cooks
  • Show mastery of all menu items and plate presentations
  • Communicate with all line cooks for proper pars and production requirements in each station
  • Keep work area clean at all times
  • Assist the management team in the control of food and labor costs
  • Show proficiency in the safe use of relevant tools for the job: knives, pots, pans,
  • Glassware, stoves, steamers, etc
  • Demonstrate knowledge of all relevant cooking techniques and procedures
  • Demonstrate ability to follow a written recipe
  • Abide by all hotel policies and procedures
  • Practice safe work habits and demonstrate a responsible attitude toward the safety of other associates
  • Know sanitation and safety standards
  • Adhere to uniform and grooming standards
  • Assist in proper rotation and handling of food
  • Ability to supervise line cooks I, II, and III to include
63

Chef De Partie Resume Examples & Samples

  • Ensure that all food production is in line with food and Company brand standards
  • Ensure the consistent delivery of quality, well-presented food to our customers
  • Demonstrate a working understanding of food, hygiene, and safety principles
64

Chef De Partie Resume Examples & Samples

  • Resonsible for the preparation, cooking, and presentation of food to the highest standard
  • Diploma 'Zelfstandig Werkend Kok' min. niveau 4
  • Experience in comparable organizations and restaurant & banqueting experience
  • Dutch and English speaking
  • Own transportation to come to the hotel during irregular working hours, weekends and holidays, because public transportation is not sufficient
65

Chef De Partie Resume Examples & Samples

  • Previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role
  • Ability and desire to motivating team
  • German language skills
66

Chef De Partie Resume Examples & Samples

  • Delivering a consistent high level of delicious dishes to our guests
  • Assisting Executive/Sous chef with the training of the entire kitchen team
  • Assisting Executive/Sous chef with conducting the (mid) year reviews of the kitchen team
  • Previous experience in a 4-5 star hotel or high quality restaurant
  • Previous experience in a similar role (minimum 1 year)
  • Cooking degree level 3
  • Knowledge of allergen legislation
  • Ability to motivate and coach a team
  • Ability to work on own and in teams
  • Good level of English
  • Passionate about cooking and able to transfer this to subordinates
  • Able to communicate in Dutch
67

Chef De Partie Resume Examples & Samples

  • Supervise and coordinate the operation of multiple kitchen sections
  • Maintain accurate kitchen logs and records as per Marriott standards
  • Assist in training and coaching of new hires and junior team members
  • Promote an environment that encourages teamwork and the development of others
  • Adhere to all Marriott standards and policies regarding Health, Safety and Security, Associate Grooming, performance and Food Quality standards
68

Senior.chef De Partie Resume Examples & Samples

  • Previous experience in All Day Dining & Main Kitchen is advantage
  • Ability to work cohesively as part of a team
  • Female Candidate is an added advantage
69

Demi Chef de Partie Resume Examples & Samples

  • Recognizes good quality products and presentation
  • Maintains high sanitation standard throughout the working station
  • Maintains all service standards established in the kitchen and avoiding cross contamination
  • Follows up and complies with the cleaning schedule established for the kitchen
  • To constantly strive for new innovative ideas in menu and new concepts of production
  • Knows and understands all the Garde Manger policies and procedures in food production
  • Attends meetings and training sessions organized by the Hotel management for the position
  • To achieve high quality production all over cost control
  • Assist the Chef de Partie in the preparation and distribution of all food items to all outlets and functions. And leads section in the absence of a Chef De Partie
  • Prepares, conducts and supervise training for Commis
  • Communicates effectively with subordinates, immediate superior and other department heads
  • Ensure the Kitchen hygiene standards and level are maintained especially through correct hand washing procedures, correct food handling to avoid spoilage and cross contamination
  • Work in a safe manner in accordance to HACCP regulations
70

Senior Chef de Partie Resume Examples & Samples

  • Be guided by Fairmont core values; respect, integrity, teamwork and empowerment
  • Maintain food cost through the minimization of food waste
  • Maintain labour cost through productive use of labour
  • Assist the Sous Chef in menu creation
  • Monitor equipment and report any irregularities to Sous Chef
  • Maintain Safety and Sanitation Codes as established by Government Regulations
  • Complete all duties as assigned
  • Supervise the department in the absence of the Sous Chef
  • Documented culinary certification (Red Seal certificate, Journeyman’s papers of international equivalent) is strongly preferred
  • At least 3 years’ general culinary experience in a luxury hotel environment is required
  • Proven interpersonal, communication skills are required
  • Proven ability to work cohesively as part of a team in a multi cultural, diverse environment
  • Computer literate in MS Office applications is an asset
  • Strong work ethic, highly responsible, reliable and the ability to work shifts, extended hours including evenings, weekends and public holidays is required
71

Chef De Partie Resume Examples & Samples

  • Prepare mise en place, ensuring there are adequate levels for restuarant service
  • Food preparation and presentation as per recipes and hotel/café standards
  • Ability to work autonomously and multi task to meet set deadlines
  • Working in a small team in an intimate environment to produce quality dishes
  • Ensure food cost is kept to budget
  • Assist other sections if they require help
72

Chef De Partie Resume Examples & Samples

  • Establish policies and procedures, recipes and oversea and direct all aspects of the restaurant and kitchen operations
  • Controls the level of quality in production, guest satisfaction, operating food costs, cleanliness and inventory of kitchen
  • Performs stock taking periodically
  • Motivate and train all Commis/Cooks
  • Adopts appropriate ibis Styles service oriented behaviour and attitude
  • Understands the importance of food and labour cost, controlling and recording of wastages
  • Ensure the quality of food is on par with the standards and recipes
  • Develop formal training as well as on-the-job training for kitchen staff
  • Ensuring the safety and cleanliness of all kitchen equipment
73

Demi Chef de Partie Resume Examples & Samples

  • Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line
  • Ability to operate, clean and maintain all equipment required in job functions
  • Meet with Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
  • Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys according to procedures
  • Check production schedule and pars
  • Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks
  • Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies
  • Maintain throughout the shift
  • Breakdown workstation and complete closing duties according to department standards
74

Chef De Partie Resume Examples & Samples

  • 1) Prepares all mise en places for the hot and cold station in accordance with the production sheets and recipes, complete set-up for breakfast, lunch, dinner and specific items for Buffets
  • 2) Maintain food quality and service in accordance with standardized company recipes and procedures in all areas
  • 3) Promotes and maintains effective communication between all the food production areas in the hotel
  • 4) Pulls all food needed for the daily production from walk in box and utilizes all left overs with the help of the sous chefs
  • 5) Practices and strictly enforces the “Clean as you go “policy”
  • 6) Maintains and supervises good housekeeping in all preparation areas and workstations
  • 7) Maintains budgeted cost and profit margins in all mentioned areas
  • 8) To ensure that all the policies and procedures of the company are upheld
  • 9) To have a well groomed appearance at all times and to have a pleasant smiling attitude towards all guests and co-workers
  • 10) To maintain the highest possible level of personal hygiene
  • 11) Minimise food wastage by good rotation of food items –First in First out ( FIFO )
  • 12) Make sure sections are set up properly and on time for each meal period
  • 13) Watch for any mistakes that may be made by cooks and correct them accordingly
  • 14) Fill out steak chart, production charts, sanitations charts, temperature charts
  • 15) on a daily basic
  • 16) Keep all charts in file in Ex.chef office on daily basic
  • 17) .Enforces company policies ensuring they are in effect regarding
  • 1 Clean as you go
  • 2 Proper uniform worn
  • 3 Month end inventories taken
  • 4 Safety training on food handling equipment; accident reports written
  • 5 Payroll procedures and time cards followed to include management only authorization of overtime
  • 6 Follow requisition of food items policy
  • 7 BEO’s costed on daily basis
  • 8 Recipe cards developed, followed and used in conjunction with use records
  • 9 Update use records as needed
  • 10 Follow-up on production charts to ensure no over producing and waste
  • 11 Follow-up on taste panels
  • 1) Checks out all workstations at beginning and end of each shift. Ensures adequate set-up for breakfast, lunch and dinner business
  • 2) Insists that all preparation and set-up is ready for service in advance of meals
  • 3) Assists the Sous chef’s in writing all check lists for the entire area of responsibility
  • 5) Constantly spot-checks of food and service during meal periods. Insists that the food meets the requirements of portion, control and quality
  • 6) Assists the Dining room Manager in conducting daily taste panels
  • 7) Attends menu classes on a regular basis to receive suggestions
  • 8) Aid in developing and cross training of all employees in breakfast, hot and cold preparation
  • 9) To carry out any other duties legally and reasonably requested by the management, which fall within the scope and purpose of this position
  • 10) Follow 30 point Sanitation Check list at all time
  • 11) Conduct and attends pre shift meeting, 15minutes training on daily basis
75

Demi Chef de Partie Resume Examples & Samples

  • Preparing and presenting dishes to high standard level
  • Deep knowledge of menus and seasonal products
  • Ensuring hygiene and sanitation are strictly observed and that equipment
  • And utensils are handled, maintained and used correctly
76

Chef De Partie Resume Examples & Samples

  • Has a minimum 1 year experience in a similar capacity in the hotel industry
  • Is a team player and contributes to ensure the smooth operations of the Kitchen department
  • Has supervisory skills to guide and coach junior colleagues
77

Cafe Swiss Demi Chef De Partie Resume Examples & Samples

  • To ensure that the assigned Kitchen is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times
  • To comply with the work and management from supervisors
  • Excellent communication and organizational skills
78

Chef De Partie Resume Examples & Samples

  • Providing professional, friendly and proactive guest service while supporting your colleagues and responding to guest requests and concerns in a personal, prompt and courteous manner
  • Reporting to the Sous Chef and leading the kitchen operation, when required, and in the absence of the Sous Chef, ensuring the effective utilization and productivity of all colleagues
  • Understanding food costs and effective inventory control ensuring the finest quality and value of food products are readily available, within the budgeted guidelines
  • Staying current on industry/competitive trends and creating strategies for improvement and to maximize Food & Beverage revenue
  • Fostering a culture where employees focus on their role of doing whatever it takes to exceed guest expectations while performing multiple functions
  • Developing an engaged, enthusiastic and guest driven team through training and development and reward, enabling all employees to realize their full potential
  • Assists in creation of daily mis-en-place ensuring consistency of presentation and minimal food waste
  • Communicating and developing relationships with all supporting departments, in particular the Outlets, In Room Dining, and Stewarding to ensure consistent levels of exceptional guest service are achieved
  • Ensuring the work area is tidy and well organized at all times and the general maintenance of equipment, while supporting a SAFE work environment
  • Participating in staff meeting, training and hotel committees
  • Completion of a recognized apprenticeship program (Red Seal) and 2-3 year’s culinary experience in a fine dining environment
  • Self motivated with the proven ability to lead and coach a guest driven team.Flexible and willing to do whatever it takes to “wow” our guest all of the time
  • Highly resourceful, innovative, and detail oriented to ensuring the highest standard of quality at all times
  • Strong physical condition is required and dedicated to supporting a SAFE work environment
  • Professional presentation and excellent interpersonal and communication skill (written and verbal)
79

Pastry Chef de Partie Resume Examples & Samples

  • Works closely with Kitchen Leadership to ensure the Pastry Kitchen is operating efficiently
  • Produces all dessert products for the Outlets and Catering (when required and possible)
  • Adheres to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
  • Recommends and initiates changes in the seasonal revision of pastry menus
  • Motivates and leads to ensure high team morale and strives to advance his/her knowledge, skills and abilities and consistently shares these with others
  • Helps raise the standards within the Pastry Kitchen and bring new concepts forward
  • Responds positively and in a timely manner to all internal and external guest requests
  • Ensures that all Health & Safety standards are met, procedures followed, and that colleagues have the correct knowledge and tools to work safely
  • Understands food costs and effective inventory controls; ensuring the finest quality and value of food products are readily available within the budgeted guidelines
  • Keeps overproduction and food waste to a minimum; ensures proper rotation, labeling, and storing of food in order to reduce food cost expense
  • Keeps work station clean and organized including fridges/freezers, countertops and small appliances
  • Assists in the creation of daily mis-en-place; ensures consistency of presentation
  • Communicates and develops relationships with all supporting departments, in particular the Outlets, In Room Dining and Stewarding to ensure consistent levels of exceptional guest service are achieved
  • Participates actively in daily briefings and meetings and positively supports the direction of the Executive Chef
  • Completion of a recognized apprenticeship program (Red Seal) and 3-4 year’s culinary experience in a fine dining or pastry environment
  • Must be highly resourceful and innovative, detail oriented, quality conscious and aware of contemporary trends in preparation and presentation
  • Dynamic, enthusiastic, creative leader who thrives under pressure, able to perform multiple functions and willing to “step out of the box”
  • Self motivated with the proven ability to lead and coach a guest driven team
  • Flexible and willing to do whatever it takes to “wow” our guest all of the time
  • A strong physical condition is required
80

Chef De Partie Resume Examples & Samples

  • 4 yrs Previous experience in a similar operation (preferred)
  • Ability to work in a pressurized environment
  • Flexible – shift pattern (includes weekends & Bank Holidays
81

Chef De Partie Resume Examples & Samples

  • Completion of Chef apprenticeship
  • Safe and accurate knife skills
  • Knowledge and experience in a variety of different cooking methods
  • Two years work experience as Commis Chef in a hotel or restaurant with good standards
  • Previous experience in a leadership role
82

Chef De Partie Resume Examples & Samples

  • Qualified with a minimum of 2 years Chef de Partie experience in a 5 star/upscale international hotel chain
  • Have a high standard in food presentation
  • Be able to demonstrate creativity and flair in menu development
  • Be able to use leadership skills to maintain an effective work group
  • Be well-groomed with a cheerful disposition to work in our open kitchen
  • Organise time and work efficiently
  • Have effective verbal communication skills
  • Must be NZ Citizen / Resident
83

Chef De Partie Resume Examples & Samples

  • Train, supervises and controls the work of the Kitchen personnel in Western Kitchen/Butchery
  • Maintains high standards of food preparation and service in the Western/Butchery Kitchen, according to the standard set by the management
  • To assist the Chef in co-ordinate, in detail on the Restaurant/Banquet/food production and all specific duties to employees under his supervision
  • To assist Chef in the checking all set ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure food served is always of the highest standards
  • To assist Chef in constantly check the quality of food prepared in regard to taste and temperature
  • To understand and strictly adhere to the rules and regulations established in the hotel's policy on fire, hygiene, health & safety
84

Demi Chef de Partie Resume Examples & Samples

  • Supervise and coordinate the activities of subordinates ensuring their work is produced to standard, taking full charge of the section and colleagues when directed to do so
  • Ensure cleanliness, hygiene and maintenance of all work areas, utensils, equipment, tables, fridges, freezers, kitchen area and cold rooms
  • Supervision of buffet replenishment and clearance
  • Store requisitions and stock control, as directed, in accordance with FIFO system (first in first out)
85

Demi Chef de Partie Resume Examples & Samples

  • Cuts meats to correct portion size
  • Properly wraps meats and fish to preserve and protect the product
  • Complete opening and closing duties and checklists
  • Follow procedures to (1) ensure the security and proper storage of meats, fish, and equipment such as knives, cleavers, and saws, (2) order and/or requisition supplies, inventory, etc. in a timely and efficient manner, and (3) minimize waste and maintain controls to attain forecasted food cost
  • Maintain sanitation standards in the food prep areas that meet the state and local Health Board inspection and hotel requirements
  • Ensure that all butchering equipment, including but not limited to countertops, cutting boards, sharpeners, etc., is in proper operational condition and is cleaned and sanitized on a regular basis
  • Maintains high standards of personal hygiene
  • As a Demi Chef, you will report directly to the Chef De Partie and guided by the Executive Chef
  • At least 2 years of similar experience in a 5 stars hotel
  • Good knowledge of Food Safety, type of meat cuts and different marination
  • The Ability to sort out the problems that arise in the kitchen and seizing control of a situation at a moment's notice
  • Able to multitask & meet deadlines
86

Demi Chef de Partie Resume Examples & Samples

  • Give instructions to and manage the Commis de Cuisine and kitchen apprentices
  • Promote team spirit and motivate other team members to achieve the highest standards of quality
  • Always know all activities and special promotions within the hotel
  • Know all HACCP rules and regulations
  • Speak/write/read Dutch & English fluently
87

Demi Chef de Partie Resume Examples & Samples

  • Ensure provision of food work in a timely manner
  • Demonstrate responsibility and ownership of your assigned kitchen section
  • Work effectively within the Kitchen team to ensure high food standards
  • Culinary operations include: Conference & Events, Dock 37 Kitchen & Bar & Room Service
  • Develop positive customer relations through proactive interaction with guests, team members and contractors
  • Confident communication skills and positive manner
  • Previous Demi Chef experience
  • The flexibility and availability to work weekends, early morning breakfast shifts and on a rotating roster
  • Team member only discount global Hilton room rates
88

Demi Chef de Partie Resume Examples & Samples

  • Certificate III commercial cookery
  • Reliable transport
  • Reached a total of 29 million Hilton HHonorsᆴ members ラ with 2.5 million members joining in 2010 alone
  • One of the largest hospitality companies in the U.S. by number of rooms
  • Developing one of the largest pipelines in our history and in the industry --- with a special commitment to global expansion
89

Chef de Partie, Banquet Resume Examples & Samples

  • Prepare all mise-en-place for all relevant menus
  • Food badge
  • Police Certificate of good character
90

Chef De Partie Resume Examples & Samples

  • Independent management of the assigned posts in the kitchen area
  • Responsible for the sequence of the breakfast buffet, breakfast in the Clubroom, room service breakfast
  • Advice to guests and customers and immediate handling of complaints
  • Carry out inventories
  • Monitoring the flow of goods
  • Give instructions to and manage the kitchen commis and kitchen apprentices
  • Communication with all employees in the service area
  • Documentation of the HACCP lists for all store rooms and observing the HACCP bases for all the relevant areas
  • Cooperation in creating decorations in the buffet area for restaurant, banqueting and Clubroom area
  • Monitoring goods at the goods in point in co-operation with the Purchasing Supervisor
  • Responsible for the posts allocated, including development of the post to final cleaning and complete mise–en–place, as well as the ordering of goods for the requirements of the post
  • Identification with trends on the gastronomic scene and in food presentation
  • Participation in training courses
  • Fulfilment of all tasks taking account of the established standards
  • Timely employee management
  • Extensive knowledge of food products, standard recipes, and proper preparation
  • Ability to analyze, forecast, and make judgments to ensure proper payroll and production control
  • Ability to read, write, speak English to comprehend and communicate job functions
  • Ability to safely operate complex food preparation machinery
  • Ability to work in an environment with extreme temperature ranges (hot and cold)
  • Effectively conduct meetings, menu briefings, and maintain communication lines between team members and management personnel
  • Ability to stand, walks, and or sit continuously to perform the essential functions of job for extended periods of time
  • Ability to effectively deal with external and internal customers, some of whom will require high levels of patience, tact, and diplomacy. Ability to collect accurate information from these customers to resolve conflicts
  • Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture, and quality, and evaluate presentation and preparation
91

Chef De Partie Resume Examples & Samples

  • Responsible for complete mise en place, as well as the ordering of goods for the requirements of the post
  • Give instructions to and manage the Demi Chef de Partie and kitchen apprentices
  • Taking up new projects assigned by the Executive Chef
  • Draw up menus for all outlets in cooperation with the Executive Chef
  • Follow food trends on products and presentation
  • SVH Leerlingwezen in The Netherlands level 3-4
92

Senior Chef de Partie Resume Examples & Samples

  • Maintenance of all set policies and procedures
  • Stock levels and other related costs
  • Quality control and in corporation with Executive Chef, health and safety related matters
  • Training and training related matters for assigned team
  • Ensure all food production is in line with hygiene & company standards
  • Proven experience as a Chef de Partie in a 5 star hotel Kitchen
93

Chef De Partie Resume Examples & Samples

  • Lead and train the team
  • Relieve cooks and chefs for various shifts
  • Ensure all food preparation consistently meets standards
  • Requisition food needed for preparation of all meals
  • Manage kitchen brigade effectively to ensure a well-organised and motivated team
  • Previous Experience in a similar role
94

Chef De Partie Resume Examples & Samples

  • Support a department orientation program for associates to receive the appropriate new hire training to successfully perform their job
  • Perform other duties as assigned to meet business needs
  • Ensure that Passport to Success is implemented and supported
95

Chef De Partie Resume Examples & Samples

  • Supervises and ensures production of consistently high quality food in their section
  • Addressing complaints and resolving problems
  • Knowledge of proper, receiving, storage and rotation of food products so as to comply with health department
  • Experience in prep lists, development of food concepts and maintain food budget
  • 3 to 5 years full time Cook experience
96

Chef De Partie Resume Examples & Samples

  • Seek out sources of fresh food; monitor all produce and meat for freshness
  • Suggest daily specials that incorporate seasonal or special order ingredients
  • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food
  • Ensure that unused food is stored properly in order to minimize waste and maximize quality
  • Coordinate the inventory, purchasing and disbursement of all supplies with the purchasing manage
  • Ensure that proper sanitation practices are followed
  • Previous leadership experience in the culinary field of at least 2 years is required
  • Knowledge of the HACCP implementation
97

Chef De Partie Resume Examples & Samples

  • To manage your Kitchen section with regard to supervision of food preparation and service according to set standards, customer satisfaction and high level of sales in line with company policies and regulations
  • Responsible for guiding the Cooks and Commis and in the performance of their jobs in accordance to Hotel policies and procedures
  • Responsible for ensuring daily storeroom requisitions and sufficient supplies during Kitchen operation are rotated and used in a FIFO system
  • Responsible for consistently implementing Policies and Procedures in operating the Kitchen
  • Implement all the food policies and procedures in the Kitchen
  • Know the requisition point and par stock level for kitchen supplies
  • Constantly strive for new innovative ideas in menu and new concepts of production and presentation
  • Know and understand all the kitchen policies and procedures in food production
  • Direct kitchen brigade in maximising all resources to achieve high quality and excellent all over cost control
  • Manage the preparation and distribution of Kitchen items to all outlets and functions under detailed instructions from Junior Chef
  • Reports to the Junior Chef
98

Chef De Partie Resume Examples & Samples

  • Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand
  • Ensures that dishes are well presented, of a high standard and at the right temperature
  • Delivers dishes in good time to suit guests' wishes
  • Depending on the hotel, may be asked to receive deliveries, check and store merchandise
  • Organizes his/her work and timing to suit fluctuations in guest numbers, special events and particular guests
  • Assist other sections whenever required to cope up with operation requirement
  • Leads the team under his/her responsibility and creates a good working atmosphere
  • Organizes and supervises the work carried out by commis chefs and apprentices in the area under his/her responsibility
  • Informs the team about cost optimization and the reduction of raw material wastage; tracks implementation
  • Trains commis chefs, apprentices and interns to a high standard
  • Is actively involved in meeting the department's targets
  • By following the cooking instructions to the letter
  • By avoiding waste and loss of food items
  • By respecting the procedures and internal audits applicable in the hotel
  • Helps conduct inventories
  • Helps manage stocks of equipment by avoiding breakages
  • Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc) and meets Ibis' ISO 14001 environmental commitments as applicable to the role, if the hotel is involved in the programme
99

Demi-chef de Partie Resume Examples & Samples

  • Preparation of Banquet meals and private dining including Weddings, Conference lunches and Parties
  • Ensuring proper portion, arrangement, and food garnish as per the specification and monitoring the quality and quantity of food that is prepared
  • Assist Supervisory team in coaching and development of junior kitchen team
  • Speak with others using clear and professional language. Developing and maintaining positive working relationships with others
  • Standing and walking for an extended period of time. Reaching overhead and below the knees, including bending, twisting, pulling, and stooping. Moving, lifting, carrying, pushing, pulling, and placing objects weighing less than or equal to 25 pounds without assistance
100

Banquet Chef De Partie Resume Examples & Samples

  • Supporting Banquet leaders in providing leadership to culinary colleagues and ensuring an elevated experience in all food and beverage areas within the hotel
  • Working alongside the Banquet team to ensure excellence standards are met, to inspire creativity and to coach colleagues in their professional development
  • Working closely with the Banquet leaders to seek opportunities to increase food revenues
  • In the absence of other leaders, to be the supervisor on duty in the Kitchen
  • Working with the Executive Chef to seek opportunities to increase food revenues
  • Ensuring adherence to Delta Hotels and Resorts Brand Standards
  • Effective management of the Banquet kitchen department to ensure the achievement of our vision, our financial and service goals
  • Supporting the Executive Chef and Executive Sous Chef in establishing and fostering all partner relations that contribute to the success of the hotels food & beverage operations
  • Supporting the development of culinary colleagues and apprentices, which includes but is not limited to performance development reviews, competitions, and skill/knowledge development
  • Assisting the Executive Chef with the recruitment, training and development of colleagues, with a strong focus on creativity, engagement, productivity and elevated guest experience
  • Minimum of 5 years in a high-volume catering operation
  • Red Seal qualification required
  • Proven ability as an effective leader, possessing a high degree of professionalism, sound human resources and administrative skills
  • Proven experience building positive and collaborative teams who are focused on providing exceptional guest experiences
101

Chef De Partie Resume Examples & Samples

  • Organise each food service so that it runs efficiently and productively
  • Liaise with Executive Chef and Sous Chef keeping lines of communication open between food and beverage production and service areas of the hotel
  • Coordinate food production and kitchen brigade to met food preparation and service requirements
  • Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations
  • Monitor daily kitchen food and product requirements and advise Executive Chef of these well in advance
  • Monitor food preparation and wastage costs control these by following efficient preparation methods and standard recipes
  • Any other reasonable request as required by Hotel Management
102

Yuyuan Chef de Partie Resume Examples & Samples

  • Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for lunch, and/or dinner service
  • MUST be fluent in written and spoken Korean
  • Knowledge of Chinese and/or English is preferred
103

Chef de Partie Thai Kitchen Resume Examples & Samples

  • Minimum 3-5 years relevant working experience in Western Kitchen and at least 2 years’ experience at supervisory level
  • Excellent command of both spoken and written English
  • Good team player, self-motivated, strong leadership skills & excellent interpersonal skills
  • Extensive knowledge and experience in Thai cuisine
  • Thorough knowledge of operations in both hot and cold kitchens
104

Demi Chef de Partie Resume Examples & Samples

  • Bring creativity to the pastry offerings
  • Develop appropriate seasonal menu offerings
  • A minimum of 3 years as a Demi Chef De Partie / Pastry experience with high volume food production
105

Chef De Partie Resume Examples & Samples

  • Minimum 2 years' experience in a 5 star hotel or large restaurants with good standards
  • Hotel management certificate / culinary school
  • Enthusiastic, courteous and helpful to colleagues & customers
  • Good understanding of the hotel operation
  • Adaptability & integrity
  • Responsible with the willingness to take ownership
  • Eager to learn & progress
  • Recognizing and understanding differences & trends
106

Chef De Partie Resume Examples & Samples

  • Ability to work cohesively with co-workers as part of a team
  • Establish priority items for the day
  • Check Micros printer at the work station; ensure that it is in working order and there is enough paper available for the shift
  • Prepare all menu items following recipes and yield guides, according to department standards
  • Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests
  • Direct and assist Stewards in order to make clean up a more efficient process
  • Return all unused and clean utensils/equipment to the specified locations
  • Restock items that were depleted during the shift
107

Chef De Partie Resume Examples & Samples

  • Optimal support of the kitchen chef in departmental management
  • Manage the posts allocated to him/her on his own responsibility in accordance with the orders of the Executive Chef
  • Is responsible for carrying out or delegating all the work assigned
  • Keep abreast of trends in gastronomy
  • Participate in training courses
  • Quality assurance
  • Exemplary hygiene and safety standards
  • Give instructions to, and supervise Demi Chef de Partie, Commis, Apprentices and Trainees
108

Chef De Partie Resume Examples & Samples

  • High school education, cooking school, culinary institute education or equivalent experience
  • Previous supervisory experience is preferred
  • Must be able to communicate clearly in English both written and verbal
109

Chef De Partie Resume Examples & Samples

  • To supervise the mise-en-place and cooking of food for service, ensuring the highest of standards are maintained for all outlets (Grill Restaurant, Room Service, and Banqueting)
  • To ensure proper portion control of all dishes
  • To ensure your section is kept to the highest standard of cleanliness. To ensure that each member of your team is fully conversant and comply with the Health, Safety and Hygiene regulations
  • To prepare all orders for the fresh and dry store items required on a daily basis
  • To initiate new ideas for menus, garnishes etc
  • To ensure all equipment is in safe working order and to report any hazardous or faulty equipment to the Executive Chef or Sous Chef
  • To communicate closely with your team and liaise with the Room Service Head Waiter/Restaurant on a daily basis
  • To supervise the work of the kitchen porter, ensuring waste bins are empties on a regular basis, and that Kitchen floors/Cold Rooms are clean
  • To ensure your standard of personal appearance and hygiene is an excellent example to other members of your team
  • To ensure that you and your team are fully familiar with the Fire and Emergency procedures
  • To ensure you give a proper hand over to the next shift/Chef de Partie and that all the mise-en-place is in order before you finish your duty and before you go on your days off
  • To assist with any other requests as instructed by the Executive/Sous Chefs
110

Chef De Partie Resume Examples & Samples

  • Demonstrated knowledge in all aspects of cooking, presentation and display work at a CDP level
  • Ability to provide leadership and guidance and assist in fostering Hilton’s Blue Energy culture delivered in the spirit of the Vision and Values of Hilton Sydney
  • Encourage, develop and monitor a culture that promotes adherence to policies and procedures
  • To be an outstanding coach, committed to personal development and all direct reports
  • Knowledge of computerised recipe and stock control systems
  • Good people management, leadership and communication
  • A high level of interpersonal skills in both oral and written communication
  • Time management and ability to follow directions
  • Able to work on a rotating roster, both day and night shifts involving late starts and early finishes
  • Ability to travel to and from the hotel at varying times by public transport (parking is limited, staff rate is $23/day)
  • Demonstrated knowledge in all aspects of cooking, presentation and display work at a DCDP level
  • Ability to provide guidance and assist in fostering Hilton’s Blue Energy culture delivered in the spirit of the Vision and Values of Hilton Sydney
  • Supports a culture that promotes adherence to policies and procedures
111

Chef De Partie Resume Examples & Samples

  • Experience of a similarly fast-paced food environment, so you’ll be used to providing great service and running a busy shift
  • A strong passion for food and a genuine interest in the catering industry
  • Relevant food hygiene certificates
  • Knowledge of profit and loss accounts
  • Providing help to all kitchen team members will be important to you, and wanting to share your experience whilst gaining knowledge to grow within Merlin
  • Excellent communication and interpersonal skills to gain the respect and trust of the hardworking team
  • A professional approach to your work with a team commitment and sense of fun
112

Chef De Partie Resume Examples & Samples

  • Maintain high standard of food quality throughout hotel kitchen operations
  • Ensure written recipes, presentation and SOP’s are carried out consistently and accurately
  • Establish and maintain cleanliness standards and procedures including Merlin Food Safety Guidelines
  • Ensure food quality/production standards, policies and procedures are met and maintained at all times
  • Ensure a high standard of food production and presentation at all times
  • Ensure all cleaning materials and equipment within the department are used in conjunction with manufacturers specifications and as laid down in the SOP manual
  • During service, is responsible for operation of a station within the kitchen, producing parts or whole of both hot and cold meals
  • Possess a good working knowledge of the entire menu
  • Works closely with other team members to ensure that all food is prepared, ready for services in a timely manner
  • At the end of shift or service, assists in the cleaning and closing of all kitchen and back of house operation and equipment
  • Ensures that all products are stored and rotated in adherence to FIFO and all safety standards
  • Sanitation and Cleanliness
  • Must follow and implement all the LEGOLAND Florida Resort and Hotels policies and procedures regarding proper sanitation and cleanliness standards
  • Food Safety
  • Responsible for implementing and maintaining any relevant procedures and records
  • Wardrobe and Grooming
  • Follow and adhere to all policies and procedures as set by LEGOLAND Resort and Hotel
113

Chef De Partie Resume Examples & Samples

  • Supervises all functions in the allocatde section including reporting on duty, absenteeism, overtime, off days and public holidays in order to ensure maximum productivity
  • Participates in menu planning in consultation with the Executive Chef/ sous chef
  • Organises, plans and trains identified staff in kitchen operations and production
  • Communicates with Executive Chef/Executive sous Chef on any difficulties, guests or internal customer comments and other relevantinformation. Handles guest complaints in the correct manner
  • Ensures early preparation in advance of food,materials and equipment needed for the service (mis en place)
  • Culinary qualifications
114

Chef De Partie Indian Restaurant Resume Examples & Samples

  • Substantial background in working with tandoor and preparing delicious curries
  • Experience with various Indian food recipes plating styles ambience and presentation
  • Familiar with Indian culinary cooking methods products and techniques
  • Strong background in sustained and Indian influenced practices utilized in the culture and cuisine
  • Menu development focused on Indian food items
  • Knowledge of Indian spices and cooking tools
  • Comfortable adjusting food to taste diet
  • Participates in menu planning in consultation with the Indian Chef
  • Communicates with Indian Chef/Executive Chef on any difficulties, guests or internal customer comments and other relevantinformation. Handles guest complaints in the correct manner
  • Attends and participates in daily briefings and other scheduled meetings
115

Chef De Partie Resume Examples & Samples

  • Key responsibilities include, but are not limited to
  • Putting effort in optimizing the cooking process with attention to speed and quality
  • Ensuring adequacy of supplies at the cooking stations
  • Support the entire kitchen team when needed
  • Ensuring that all dishes from the dedicated section are prepared consistently and according to standard recipes.  
116

Chef De Partie Resume Examples & Samples

  • To ensure you respond to any requests promptly and in a courteous manner, including home work deadline of any courses
  • Assist and develop junior members of the team
  • To be involved with Taste Panels and document
  • To be involved with all Maintenance issues and report to Supervisor
  • To be involved with all daily briefing of staff members
  • To be involved with all Stewarding defects and report to Supervisor
  • To liaise with all internal customers
  • To attend a minimum of 80% of Kitchen meetings
  • To maintain the Department in a service and cost effective manner that reflects our service product, highest health and safety and hygiene factors in order to comply with Hotel, Company and internal and external customer satisfaction
  • To be involved with the training of all staff to meet Company standards
  • To assist in the Company Induction process and to sign-off within 90 days
  • To be involved with all Kitchen legal requirements, COSHH, Fire Safety, Health & Safety and Hygiene
  • To attend and contribute positively to all training courses for which you are nominated
  • To attend Short takes training daily
  • To understand the concept of the Spirit to Serve Programme using its principles at all times
  • To ensure you are aware of the 'Daily Basic' and incorporate into your working practices
  • To know and follow evacuation procedures in the event of an emergency
  • To pursue your duties in a safe manner with due regard to the Health & Safety of yourself and your colleagues
  • To report any defects or hazards without delay to your immediate superior and/or the Line Manager with specific Health & Safety responsibilities
  • To ensure you do not interfere with anything provided in the interests of safety and wear any protective equipment provided
  • To carry out any other duties as directed by Management
117

Pastry Chef de Partie Resume Examples & Samples

  • Passionate about exceptional guest service
  • Previous pastry experience required
  • Food safe certification is required
  • Ability to work under pressure and meet deadlines in a changing environment
  • Organized, creative and detail oriented
  • At least one year of supervisory experience
  • Willingness to learn and teach
  • Scheduling based on business levels; mornings, evenings and weekends required
118

Chef De Partie Resume Examples & Samples

  • Ensure the consistent delivery of quality, well-presented food
  • Work with the Kitchen Team to ensure high customer service standards
  • Demonstrate understanding of food, hygiene & safety principles
  • Proven experience as a Chef de Partie
  • Passion for Culinary Arts
  • Current, relevant commercial cookery qualification (evidence required)
  • Ability & desire to motivate the team
119

Chef De Partie Resume Examples & Samples

  • Supervises the function of the butchery to maximize the overall food & beverage departmental profit and exceed budgeted targets
  • Maintain quality and consistency levels of production
  • Ensures all requisitioning and receiving standards are followed
  • Ensures waste is minimized through monitoring of ordering, par levels, production, and waste
  • Ensure culinary team productivity through organization, training, coaching, and mentoring
  • Ensures the culinary areas have established current standardized recipes that are utilized and followed by all culinary team members
  • Ensures weekly butcher tests are completed
  • Ensures perpetual inventory quantities are recorded and monitored
120

Demi Chef de Partie Resume Examples & Samples

  • Support the Chef de Partie or Sous Chef in the daily operation and work
  • Work according to the menu specifications by the Chef de Partie
  • Keep work area at all times in hygienic conditions according to the rules set by the hotel
  • Control food stock and food cost in his section
  • Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
  • Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
  • Bachelor's degree holder / higher education qualification / equivalent in hotel management or related field
  • Two to three years of experience in hospitality or hotel setting, or an equivalent combination of education and work experience
  • Good command in English is a must
121

Chef de Partie With Sushi Expertise Resume Examples & Samples

  • Responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie would also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards
  • Prefer to have sushi knowledge
  • Good product knowledge
  • Hygiene Audits in the kitchen
  • Training and developing
  • Staff Attendance
  • Ordering and maintenance of stocks via market list. stocks rotation
  • Candidate must possess at least a Vocational Diploma / Short Course Certificate, Food & Beverage - Services Management or equivalent
  • At least 2 year(s) of working experience in the related field is required for this position
  • Must have pleasing personality
  • Must be Hardworking, Trustworthy and Reliable
  • With good command of oral and written English
  • Can work under pressure and various shifts
122

Chef De Partie Resume Examples & Samples

  • Helps provide smooth running services and a high standard of production by managing his/her section
  • Works autonomously to produce dishes in line with cooking instructions
  • Supervises the commis chefs' work
  • Contributes globally to guest satisfaction through the quality of his/her work and exemplary behavior
123

Chef De Partie Resume Examples & Samples

  • Write requisitions of food in advance in order to ensure uninterrupted operation and get the approval from Sous Chef or Executive Chef
  • Have knowledge of all menu items in regards to ingredients, method of cooking and presentation
  • Evaluate performances and takes disciplinary actions if needed of employees in the respective kitchen under the guidance of the Sous Chef
  • Perform duties common to all supervisory personnel or other duties as may be assigned by the management
124

Chef De Partie Resume Examples & Samples

  • Assist Sous Chef in the training of all staff in compliance of company procedures
  • A minimum of 1 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie / Cook role
  • Ability and desire to motivate Team
125

Chef De Partie Resume Examples & Samples

  • Bags of practical kitchen and cooking experience in a similar Chef de Partie role
  • Hold a Level 2 Food Hygiene certificate
  • A recognised catering qualification in food preparation, the equivalent of NVQ level 2 or level 3, would be highly desirable
  • Team player with the ability to motivate a small team
  • Passion for working in fast-paced, high-pressured, busy environment
  • Ability to take the lead and guide our Commis Chefs and deputise for our Sous Chef
126

Demi Chef de Partie Resume Examples & Samples

  • Responsible of Banquet food production
  • To be fully aware of all menu item, their recipes, method of production and presentation standards of Banquet
  • Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines
  • Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service
127

Chef De Partie Resume Examples & Samples

  • Under the assistance of the executive chef co-ordinate the preparation of the menus and annual budget and work to achieve the budget by monitoring and controlling the departmental operations, considering revenue and expenditure
  • Actively work at developing your staff and identify high potentials
  • Maintain training records for all direct reports and ensure they do the same for their staff
  • Conduct probation and formal performance appraisal in line with company guidelines
  • To action changes when needed. Closely monitor the market list order to ensure compliance with the food cost margin
  • Monitors customer satisfaction and respond to customer feedback and complaints ensuring procedures for Complaint Handling are followed
  • Advises the F&B management of any improvements needed in relation to restaurants operation
128

Chef De Partie Resume Examples & Samples

  • Learning
  • Stamina
  • Proper Lifting Techniques
129

Chef De Partie Resume Examples & Samples

  • 30pm to 8.30pm
  • Preparation and presentation of all meals and service at the required times and to the Company’s standard and the Client’s specification
  • To assist the management when required with planning menus, rotas, order and receiving, checking and storing deliveries as requested
  • Previous Catering experience within a similar environment
130

Chef De Partie Resume Examples & Samples

  • Enjoy the pace and camaraderie of the kitchen
  • Develop your skills towards a head chef role
  • Benefit from a competitive salary and great discounts including 15% in all Fuller's pubs!
  • Development programmes to fine tune your skills and advance your career
  • You must be an excellent team player, calm under pressure
  • You’ll have great communication skills
  • You’ll have a real love of food, and set yourself high standards
131

Demi Chef de Partie Patisserie Resume Examples & Samples

  • Prepare and present high quality dishes within company guidelines
  • Keep all working areas clean and tidy and ensure no cross contamination
  • Prepare all mis-en-place for all relevant menus
  • Assist in positive outcomes from guest queries in a timely and efficient manner
  • Ensure food stuffs are of a good quality and stored correctly
  • Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
  • Assist other departments wherever necessary and maintain good working relationships
  • Report maintenance, hygiene and hazard issues
  • Comply with hotel security, fire regulations and all health and safety and food safety legislation
  • Awareness departmental targets and strive to achieve them as part of the team
  • Be environmentally aware
  • Basic Food Hygiene Certificate
  • Positive attitude
  • Good communication skills
  • Ability to work under pressure
  • Ability to work on own or in teams
  • Previous kitchen experience in similar role
  • More than 500 locations and nearly 200,000 rooms across six continents
  • Innovations include: pioneering the airport hotel concept, becoming the first coast-to-coast hotel chain in the US, and the first to install televisions in Guest roomsFlagship brand of Hilton Worldwide with properties in more than 77 countriesMore than 70 world-class resorts and more nearly 200 full-service spasHarris Poll EquiTrend®, Brand of the Year - Full Service Hotel for 2010 and 2011Number one C3global brand awareness in the hospitality industry
132

Pastry Chef de Partie Resume Examples & Samples

  • Collaborate with his/her team for the pastry production of restaurant, bar, banqueting and room service achieving and maintaining the brand standards and exceeding Guest’s expectations
  • Communication skills: He / She is able to communicate clearly and effectively with colleagues and superiors. He / She is open to listening to and understanding the other person's point of view
  • Collaboration: He/she is a team player and acts as a role model
  • Adaptability: He / She is able to effectively adjust to major changes in work tasks or work environment. Ability to work well under pressure in a fast paced environment
  • Strong professional ethic: He / She cares how things are done
  • Knowledge of pastry techniques and products with suitable experience of working with the finest ingredients
  • Knowledge and ability to produce traditional desserts and pastries belonging to the Italian tradition
133

Chef De Partie Resume Examples & Samples

  • As Chef de Partie you lead a team
  • You are highly organized and can proactively delegate, prioritize and assign duties to Journeypersons and Cooks Assistants to ensure a consistently high level of productivity
  • In conjunction with the Executive Pastry Chef you will supervise your colleagues to ensure the highest level of production and the smoothest execution of service for the Pastry Department
  • Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a smooth and efficient operation
  • Possess a complete understanding of the menu and syllabus as it applies to the Pastry Department
  • Ensure all food is prepared according to the recipes and standards specified by the Executive Pastry Chef and Executive Chef, this includes quality checks of the food prior to it being served
  • Contribute ideas to menu development
  • Collaborate with the Executive Pastry Chef during the preparation of performance reviews for fellow colleagues. i.e.: input, observations and opinions regarding behavior and performance
  • Follow best practices and provide coaching, training and guidance to all colleagues
  • Demonstrate the importance of food and labour cost by leading by example
  • Communicate, monitor and delegate Food Safe Standards to ensure all food is properly stored, labeled and rotated
  • Promote professional work habits while maintaining a safe and positive environment
  • A minimum of 5 years recent (in the last five years) experience in a hotel or Pastry Shop (Bakery) of comparable size and level of service and 2 years as a certified Journeyperson
  • Journeymen’s papers (Pastry) or Red Seal (Pastry) or equivalents (Pastry)
  • Excellent organizational skills – showing an ability to multi task in a fast paced environment
  • A high level of responsibility and accountability
  • Team leader with proven success in supporting team performance
  • Strong independent decision making abilities
  • Proven ability to effectively train and develop co-workers
  • Proven artistic skills in food presentation
  • Completion of practical cooking test
  • Fluent English language skills; both written and verbal
  • Food safe certificate
134

Chef De Partie Resume Examples & Samples

  • In conjunction with the Culinary leadership team you will supervise your colleagues to ensure the highest level of production and the smoothest execution of service for the Culinary Department
  • Possess a complete understanding of the menu and syllabus as it applies to the Culinary Department
  • Ensure all food is prepared according to the recipes and standards specified by the Culinary Leadership team, this includes quality checks of the food prior to it being served
  • Collaborate with the Culinary Leadership team during the preparation of performance reviews for fellow colleagues. i.e.: input, observations and opinions regarding behavior and performance
  • A minimum of 5 years recent (in the last five years) experience in a hotel or kitchen of comparable size and level of service and 2 years as a certified Journeyperson
135

Chef De Partie Resume Examples & Samples

  • Assist in creating, producing and continuously developing menus that challenge and exceed our guests' expectations
  • Assisting in stock control and ordering to ensure adequate supplies to meet the business requirements
  • Maintaining all areas of the kitchen, stores and any other food related areas in compliance with policy and procedures
  • Have previous experience working in a kitchen in a luxury environment
  • Be able to communicate with colleagues, managers and guests in a professional manner
  • Have the ability to work within a small team in a confined environment on board a moving train
136

Chef De Partie Resume Examples & Samples

  • Prepares large and small volume orders and oversees the morning and afternoon operations
  • Ensure that the food service is running smoothly and safely
  • Assist in maintaining proper par levels of food products, inventory and food ordering
  • Participate in menu development, function sheets and scheduling of staff
  • Assist and delegate cleaning of the line and all storage areas
  • Oversee 1st Cooks, Apprentice Cooks and Prep Cooks in food preparation
  • Provide feedback to Sous Chef with performance management of subordinates
  • Participate in menu engineering and perpetual inventory initiatives and processes
  • Chef's Red Seal certification required
  • Must possess proven supervisory and leadership skills
  • Minimum of 5 years cooking experience
  • Experience with food and labour costing
  • Must be able to work flexible hours which include weekends and holidays
  • Must possess experience in menu development for high volume establishments with an emphasis on quality production
137

Chef De Partie Resume Examples & Samples

  • Willing to work in a team
  • At least 5 years in the Kitchen, ideally in preparing Steaks?
  • Completed kitchen apprentice or chefs training courses for at least one year
  • At least two years in a five star International chain hotel
  • Good Communicator
138

Demi Chef de Partie Resume Examples & Samples

  • Together with his/her Chef de partie where available to write daily ordering for perishable and non perishable goods for the approval of the Sous Chef/Head Chef in order to achieve good stock rotation to maintain freshness of produce
  • Maintain good employee relations and motivate colleagues
  • Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down by in the recipie writtem by the Sous Chef/Head Chef
  • Attend daily and monthly meetings with the Sous Chef/Head Chef and any other meetings requested by the Head Chef or General Manager
  • Report any problems reguarding failure of machinery and small equipment to the Junior Sous/Sous Chef and follow up to ensure the necessary work work has been carried out
  • Check to notice board and various posters in regards to any menu changes or functions/large parties that maybe coming up
  • Pass all information on to the following shift wether it be later the same day or the next day
  • Report any sickness or accidents to the Sous Chef in charge of the shift
  • Assist the Head Chef in composing new recipie and menu ideas
  • Minimum of 5 years experience in the kitchen
  • Worked at least Three year in a 5* international hotel chain
139

Pastry Chef de Partie Resume Examples & Samples

  • Report to the service in a timely and appropriately uniformed manner. Maintain an excellent appearance, respecting hygiene standards and complying with department and company standards
  • Always give friendly, educated and professional service
  • Maintain a good working environment among colleagues and departments
  • Read the Welcome Manual and comply with policies and regulations, especially those related to emergencies, safety, health and hygiene
  • Comply with legislation
  • Be flexible with changes in the department according to the needs of the department and the hotel
  • Be adaptable to perform any other type of tasks and reasonable responsibilities within their capacity and according to the designation of a boss, including working in another department to meet customer satisfaction
  • Attend training courses and meetings when required
140

Chef De Partie Resume Examples & Samples

  • Occasional bending and twisting
  • Occasional lifting of kitchen equipment weighing up to 25kg
  • Occasional pushing and pulling of trolleys weighing up to 50kg
  • A strong experience as a Chef de Partie in a Conference & Events environment
141

Demi Chef de Partie Resume Examples & Samples

  • Continuous walking/ standing for periods of up to 10 hours outside of usual work breaks
  • Occasional lifting of kitchen equipment weighing up to 25 kg
  • Occasional pushing/ pulling of kitchen trolleys weighing up to 50 kg
142

Chef De Partie Banquets Resume Examples & Samples

  • Oversees and supervises daily line operation
  • Prepares all food items for buffet, banquet and restaurant use according to standard recipes
  • Visually inspects appearance of all food for proper taste, color combination and overall presentation to maintain appeal
  • Schedule appropriate number of staff according to daily needs of banquet functions and weekly forecasts
  • Supervise all staff including training, counseling and discipline
  • Ensures proper ordering, receiving and storage of all food items in refrigerators, freezers and dry food storage to maintain product freshness
  • Performs other duties as required
143

Demi Chef de Partie Resume Examples & Samples

  • To assist in the preparation of mise-en-place for the section
  • To ensure that you operate proper portion control and that wastage is kept to a minimum
  • To assist in any other areas or duties in the kitchen as required by your Chef de Partie or the Executive Chef
  • To liaise with the Sous Chef for extra tasks
  • To adhere to the Hygiene standards applied in the Kitchen as per HACCP system
144

Chef De Partie Resume Examples & Samples

  • Assist in creating and testing new recipes and menu design
  • Assist in determining the minimum and maximum stocks of all food, material and equipment
  • Provide instruction to less experienced culinary staff. Check the methods of preparation, portion, sizes, and timeliness of food preparation; control food usage to minimize waste
  • Prepare batch recipes, cold food items and assist in all kitchen activities to ensure that guests receive high quality food items in a timely manner. Coordinate the smooth service and relation to the pass and pick-up of food
  • Assist in the supervision of day-to-day operation of the kitchen as needed; check the methods of preparation, portion, sizes, and timeliness of food preparation; control food usage to minimize waste
  • Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services
145

Chef De Partie Resume Examples & Samples

  • Managing the team in line with business needs and guest expectations
  • Being familiar with all food items on the menu and new products on the market
  • Follow standard recipes and minimise waste to help ensure that the food cost is in line with budget
  • Ensuring all dishes are correctly presented and garnished before being sent for service
  • Ensuring hygiene and sanitation are strictly observed and that equipment and utensils are handled, maintained and used correctly
  • Establishing a rapport with guests, providing guest recognition and good customer relationships
146

Chef De Partie Resume Examples & Samples

  • Strong passion about French cuisine with good cookery skills
  • Be a good and supportive team player
  • Basic culinary skills and good knowledge of food
  • Responsible for all food preparation of the assigned section
  • Maintain good conditions for the kitchen supplies, equipment and work areas conforming to the company standard
  • Perform and maintain smooth daily operation in kitchen
147

Chef De Partie Resume Examples & Samples

  • Consistently maintain discipline following hotel guidelines and local legislation
  • To liaise with the Chef de Cuisine in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small kitchen equipment, floors and fridges
  • To develop “Chef’s Creations" which meet the needs of the target market and are in line with the operating concept of the hotel
  • Any other duties as may reasonably be requested by the management
148

Demi Chef de Partie Resume Examples & Samples

  • Should have 2 years' minimum experience in a similar role in a five-star hotel
  • Must be mature, passionate, committed, flexible and a team player to all positions
  • Must have good communication skills
  • Must perform and delegate tasks to a multicultural team and to ensure a superior production and presentation of high quality
  • Able to handle multiple tasks
  • Provide great drive of passion
  • Knowledge of the style of cuisine
  • Knowledge of HACCP as well as general health & safety in the workplace
149

Chef de Partie Banquet Resume Examples & Samples

  • Leads by example and masters the hot and cold food item production, as well as pastry
  • Must be able to effectively communicate with all team members
  • Must have supervisory experience
150

Chef De Partie Resume Examples & Samples

  • You are empowered within this role to work with the kitchen leadership to establish key and memorable relationships with your clients
  • The Chef De Partie is a member of the kitchen supervisory team and uses leadership skills to manage other supervisors and members of the team
  • Sustained and proven (leadership) experience in a similar (quality, five-star, lifestyle), high volume environment
151

Chef De Partie Resume Examples & Samples

  • Adhering to local regulations concerning health, safety, HACCP and other compliance requirements, as well as brand standards and local policies and procedures
  • Assisting in managing the day-to-day operation of the Kitchen
  • Controlling and analyzing, on an on-going basis, the following: Costs, quality and presentation of food products and Hygiene standards
  • Assisting the Executive Chef in planning and organizing successful culinary activities
  • Conducting daily briefings, Kitchen Meetings and other meetings as needed to obtain optimal results
  • Assist the Executive in manpower planning and all food production, on the job training, HACCP, Hygiene and EHS training activities
  • To ensure food is prepared in time for service and is of a suitable high standard
  • To continuously perform on the job training with all the Chefs in his section in order to have the most updated food techniques and standard applied
  • Have full knowledge of all menus being offered in the respective kitchen at any one time
  • To carry out daily checks of all refrigerators and freezers
  • Keep Sous Chef informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations
152

Chef De Partie Resume Examples & Samples

  • To integrate, train and supervise the kitchen brigade
  • To ensure the kitchen is suitably equipped for each activity and in line with business demand
  • To ensure that dishes are efficiently and correctly prepared in line with Novotel brand standards
  • To organise and coordinate the teams working in the kitchen, dishwashing area and the different food and beverage outlets
  • To maintain the highest level of health and hygiene standards and respect HACCP
  • To deputise for Head Chef in his/ her absence thus ensuring continuity of control in all areas
153

Chef de Partie Beach Retreat Resume Examples & Samples

  • Operational Planning
  • Strategic planning to deliver cost effective results and minimize waste
  • Assist in the review and development of menus/menu items
  • Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all locations at all times
  • Food Production
  • Ensures that all food served is prepared and plated in compliance with all quality standards and per the recipe
  • Ability to read and interpret documents such as recipes, safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports, purchase orders, correspondence
154

Demi Chef de Partie Resume Examples & Samples

  • A sound background in the catering industry
  • Able to work on your own initiative to produce food to the highest standards
  • An interest in further development
  • Experience of helping to develop more junior kitchen members
155

Chef De Partie Resume Examples & Samples

  • A strong background in the catering industry or experience in a similar role
  • Comfortable conducting training
  • A professional approach to your work
  • A sense of fun
156

Chef De Partie Resume Examples & Samples

  • The ability to check that all staff comes on time
  • The ability to cook all food in a timely manner and in accordance with methods established by the Executive Chef and Four Seasons
  • The ability to organize and delegate the preparation of all banquets function food and to coordinate details of each function
  • The ability to check for all the fridges and chillers cleanliness
  • The ability to communicate with the Executive Chef and Sous Chef's in all facets of the job
  • The ability to attend the dally briefing with the Sous chefs and others c-d-p and pass it to the staff
  • The ability to requisition all items needed for the next day with the assistance of the Sous Chef
  • The ability to make stocks and sauces for the hotel. And to check the mise en place list of the day
  • The ability to handle all demands and inquires in a professional and positive manner
  • Informing the Sous chef and the out let manager about the 86th items
  • The ability to perform other tasks or projects as assigned by hotel management and staff
  • The ability to be certified in food service sanitation
  • The ability to make sure the all equipment like grill, ovens etc. are maintained and preheated
  • The ability to check for any maintenance requirement
  • The ability to check the weekly schedule with the Sous chef
  • The ability to finalize any special menu that may be required for the next day
  • The ability to prepare food for banquets following the specified standards indicated on individual function sheets. And to check and coordinate details of each function
157

Chef De Partie Resume Examples & Samples

  • Will have a minimum of 3 years chef experience (4 star accommodation services preferred)
  • Possess strong communication skills (both verbal and written)
  • Has the ability to manage and train staff
  • Has proven team building and leadership skills
  • Holds a professional Cookery Qualification
  • Has an immaculate grooming and presentation
158

Demi Chef de Partie Resume Examples & Samples

  • The Demi Chef De Partie assists in supervising sections and the day-to-day kitchen operations, Commis chefs and all food preparation areas including Banquets, Room Service, Restaurants, Bar/Lounges and ambassador dining room to ensure a consistent, high quality food product
  • Due to the high profile of our VIP clientele and intriguing event space the Demi Chef De Partie Works with the executive chef and food and beverage team to continually improve guest and ambassador satisfaction while maintaining the operating budget
  • As a junior member of the supervisory team, uses supervisory skills to manage other members of the team
  • Excellent level of English
  • Previous Experience at a Commis Chef Level
159

Chef De Partie Resume Examples & Samples

  • Minimum 2 year work experience as Chef de Partie and 7 years of total work experience in a hotel or a restaurant with good standards
  • Having good hygiene knowledge is required
  • Good in English and fluent in Korean
160

Chef De Partie Resume Examples & Samples

  • Delight our guests and provide The Fairmont Experience by preparing and serving food as dictated by the menu. Helping out wherever necessary to deliver a special requested product that will exceed our guest’s expectations
  • Assist the Sous Chef or Chef de Cuisine in implementing and executing of activities, promotions, menu implementations according to the annual plans
  • Assist Sous Chef or Chef de Cuisine in all menu implementations in a timely manner with necessary plating guides, recipes, food pictures and costing completed prior to implementation
  • Assist the Sous Chef or Chef de Cuisine in the preparation and control of daily and weekly market lists
  • Monitor Kitchen maintenance and report any defects of operating equipments to Sous Chef or Chef de Cuisine
  • Set up work station with required mis en place, tools, equipment and supplies according to standards
  • Inform the Sous Chef of any supplies that need to be requisitioned for the day’s tasks
  • Inform the Sous Chef or Chef de Cuisine of any food shortages before the item runs out
  • Inform Sous Chef of Chef de Cuisine of any excess food items that can be used in daily specials or elsewhere in the hotel kitchens
  • Disinfect and sanitize cutting boards and worktables constantly during the shift
  • Breakdown work station and complete closing duties according to department standards
  • The ability to read, write and communicate verbally in English
  • The ability to prepare and present on a timely basis all foods for meal service
  • The ability to work standing for up to ten hours in a kitchen environment
  • The ability to cook a wide variety of foods in all modern and classical cooking techniques
  • Always act in a professional manner using the company’s Mission, Vision and Values
161

Chef De Partie Resume Examples & Samples

  • To maintain strict portion /waste control in line with prescribed targets
  • To assist with the preparation, production and delivery of Hospitality as required
  • To complete accurate daily records of operational, wastage, food safety and due diligence accountability as required by the Restaurant/ Patient Service operations and current legislation
  • To be responsible for ordering all stock of foods, non-foods and staff uniforms, liaising with suppliers and hospital staff on requirements
  • To receive deliveries in line with standard operating procedures
  • To accept responsibility for service provision in absence of line management
  • To Maintain the highest standard of personal hygiene in line with Interserve’s Hygiene Code of Practise
  • To ensure the highest standards of cleanliness in all Restaurants/kitchens and designated areas in line with legislation & contractual requirements
  • To comply with the Company’s Health and Safety strategy, policy and procedure
  • To undertake any other duties, consistent with the responsibilities of the post as directed by the management to ensure service provision
  • Previous catering experience within a similiar catering environment
  • Appropriate vocational qualifications
  • Strong Craft Skills
  • Basic hygiene qualification
  • Catering production for larger organisations
  • Experience working in a Hospital environment
162

Chef De Partie Resume Examples & Samples

  • Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with the Policy
  • Maintains all work areas, kitchen equipment and utensils to the high standards of cleanliness and hygiene required by the hotel in conjunction with Hygiene Officer
  • Co-ordinates with colleagues whenever necessary regarding operational problems
  • To work closely with Hygiene Officer in implementing all hygiene and safety procedures
  • Participates in regular meetings and briefings as may be scheduled
  • Participates in any scheduled training and development program that may improve personal or departmental standards
  • To be entirely flexible and adapt to rotate within the different outlets of the Kitchen Department
  • To carry out any other reasonable duties as assigned by the Sous Chef and Chef de Cuisine
163

Senior Chef de Partie Resume Examples & Samples

  • Assists in establishing the identity of the outlet by providing the standards of food presentation required by each outlet following recipe standards
  • Is aware of the method of preparation and the standard recipe for every menu items in his particular kitchen and follows the procedures at all times
  • Is familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure the maximum efficiency and personal safety
  • Understands and abides by all safety rules, emergency procedures and fire prevention regulations
  • Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel
  • Represent his/her kitchen in absence of the Chef de Cuisine or Sous Chef in Charge
164

Demi Chef de Partie Resume Examples & Samples

  • Cook for a la carte, buffet, room service and functions
  • Ensure that all Food Safety and OSH requirements are adhered to
  • Ensure effective communication with the Food and Beverage departments
  • Preparing mis en place, ensuring there are adequate levels for service
  • Assisting other sections if they require help
  • Control the pass as required maintaining a clean and hygienic work environment
  • Flexible approach in adapting to guest requests
  • Assisting the Chef de Partie to ensure that food standards are maintained according to established recipes and standards
165

Chef De Partie Resume Examples & Samples

  • Assist with the implementation and maintenance of programs to ensure high standards of cleanliness and organisation within the kitchen and related outlets
  • Assist Executive Chef with menu preparation and ensuring adequate supplies are available for expected service
  • Supervision of kitchen in the absence of the Executive and Junior Sous Chefs. Delegate duties and responsibilities to kitchen employees to ensure service demands are met
  • Maintain excellent presentation standards and cost control for all food and beverage outlets
  • Prepare and present menu items showing variety and flair, within the cost margins specified by the Lounge
  • Work with and co-ordinate the work of apprentices in the preparation and production of food as required
  • Follow policies and procedures outlined in the Qantas / Accor Lounge Brand Standards Manual, Departmental Service Standards / Procedures Manual and Qantas / Accor Lounge Policy Manuals
  • Participate in scheduled training and development programs provided by the Lounge to improve self and department standards
  • Ensure all incidents that occur on shift are recorded in the Lounge Duty Log in compliance with reporting policies and procedures
  • Any other reasonable request within your range of competence as required by your General Manager
166

Senior Chef de Partie Resume Examples & Samples

  • Monitors all duty schedules in the butchery kitchen operation
  • Works hands on towards the timely kitchen preparations for all meal service periods in the outlets and banquet activities
  • Regularly tours his/her Kitchens, stores and other food production facilities ensuring the highest degree in applied hygiene and food safety
  • Handles guest’s complaints directly if the situation calls for
  • Drives together with the Executive Sous Chef all extracurricular events in the outlets as per the annual promotions calendar
  • Controls the food cost by preparing/reviewing/all store requisitions and direct purchase submits them for signature and ensures the accurate delivery of goods
  • Ensures that his/her immediate reliever is well informed about all relevant operational issues
  • Directs the development of future Senior Chef’s
  • Conducts daily checks on the appearance (condition of uniforms) and grooming of assigned
  • Conducts regular spot checks on expiry dates of food products
  • Prepares hands on all menu changes and contributes to standardizing the presentation of all dishes
  • Handles all food transfers out of the kitchen to other areas and ensures proper documentation
  • Ensures the proper handling of all OS&E and operating equipment
  • Participates in establishing the month end inventory in all areas
  • Attends meetings (on behalf) and conducts daily briefings with all key personnel if the situation calls for, to ensure open communication lines
  • Participates to meet the department’s revenue budget and exercises the constant control of operational costs (food, labor and maintenance)
  • Is familiar with the company’s internal policies and all safety procedures
  • Conducts competition checks (on instructions) to assist the company in being updated on local industrial activities
167

Chef De Partie Resume Examples & Samples

  • Assists with the preparation, presentation, decoration and storage of the following dishes
  • Meat dishes
  • Meat marinades
  • Carve meats
  • Fish and shell fish
  • Sauces for fish and shell fish
  • Pastry, cakes and yeast goods
  • Petits fours
  • Desserts
  • Chinese Regional Dishes
  • Guangong dishes
  • Sichuman dishes
  • Beijing dishes
  • Shanghai dishes
  • Asian Dishes
  • Liquid and solid deserts
  • Steamed sweet rice based desserts
  • Baked desserts
  • Dim Sum
  • Sweet and savory dim sum
  • Deep fried dim sum
  • Buffet Food Preparation
  • Storage
  • Supervise the work of Demi de partie chefs and Commis chefs
  • Participates in menu planning in consultation with the Executive Chef
  • Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations
168

Chef De Partie Resume Examples & Samples

  • Be responsible for constantly maintaining a high standard of food preparation by checking it for taste temperature and visual appeal
  • Make sure that all refrigerators are clean and tidy and checks constantly the stored food items on freshness to prevent the use of spoiled or contaminated products in any phase of food preparation
  • Make suggestions to the Executive Chef or Sous Chef concerning improvements which would lead to make more satisfied customers and/or increase volume of business or profit
  • Make sure that his set up mise-en-place are always ready, so that he may give quick, efficient and quality service
  • Follow detailed instructions given to him by the Executive Chef or Sous Chefs at all times and brief the staff daily according to information’s necessary
169

Chef De Partie Resume Examples & Samples

  • To manage your Kitchen section with regard to supervision of food preparation and service according to set standards, and in line with the hotel policies and regulations
  • Responsible for guiding the Cooks and Commis and in the performance of their jobs
  • Responsible for ensuring daily storeroom requisitions and sufficient supplies during Kitchen operation
170

Chef De Partie Resume Examples & Samples

  • Previous experience working within a in a similar role
  • 4 or 5 star hotel experience required
  • Leadership Skills
  • Prepare, supervise and cook on assigned station of work
  • Oversee food production by commis chefs, demi chefs, and chef de parties in the kitchen
  • Assist Sous Chef with taste panels and menu classes
  • Discuss food production problems through with Sous Chef
  • Assist Sous Chef with menu planning, stock control and costing
  • Deputise in the Sous Chefs absence
  • Assist Sous Chef with departmental promotions and sales opportunities
  • Rotation of foods – First in First out (FIFO)
  • Check quality of mis en plans and report any problems to the Sous Chef
  • Take on job training to Commis 1 and 2 and Demi Chef de Partie
  • Make sure production sheets (e.g. steak charts etc.) are filled out and updated on a daily basis
  • Attend all department meetings on or off duty (off duty will be paid)
  • Follow the ‘Clean as you go’ policy and keep work areas and fridge’s tidy at all times, and have a supervisor check before you leave
  • Ensure the 48-point checklist is being enforced and follow-up on any areas likely to fall short of full marks with the Executive Chef
  • Breaks and meals – as laid down in the staff handbook, 2x15 minutes and 1x30 minutes for lunch and dinner depending on hours of work
  • No associates to be on the property after working hours without authorisation of Manager
171

Chef De Partie Resume Examples & Samples

  • Run and prep for your own section with the head chef and sous chef
  • Comfortably hold your section
  • Have a good working knowledge of basic cooking skills
  • Work as a vital part of a team to ensure standards are consistently high
172

Demi Chef de Partie Resume Examples & Samples

  • Male or female with a pleasing personality
  • Able to deal with people different nationalities and religions
  • At least one years in a five star International chain hotel
  • Should have knowledge about all kinds of cooking techniques and methods
  • Team Player
173

Chef De Partie Resume Examples & Samples

  • To prepare and produce menu items in a section of the kitchen to a set standard
  • To be able to cook & present food to a four star, fine dining standard
  • To have good knowledge, and experience in cooking, steak, fish, poultry & meat dishes
  • To be proficient in cooking soups, sauces & gravy to the required specification
  • To be able to work under pressure and lead busier sections of the kitchen
  • To be able to train, support & assist junior members of the team
  • To take responsibility for the kitchen in the absence of the Exec/Head/Sous Chef
  • To comply with all hotel and company rules, regulations and policies
  • To ensure that junior chefs are aware of the Health & Safety risks and comply with all hotel and company policies and procedures
  • To organise the preparation and presentation of all menu items, to ensure that a high culinary standard is met and that the service is prompt and efficient
  • To receive goods ordered and check items supplied are to the standard and quality required. To inform the Exec/Head/Sous Chef of any discrepancies or items unavailable prior to service
  • To ensure the correct storage of foodstuffs in section and ensure proper stock rotation and security. To comply with any food control and issuing systems
  • To minimise wastage of foodstuffs and maintain portion control to achieve the food gross profit
  • To assist in developing dishes for incorporation in the menus
  • To ensure that excellent cleanliness is maintained in your section of the kitchen as per cleaning schedules and current legislative requirements
  • To assist as required in ‘Service’ areas i.e. buffets, demonstrations etc
  • Duties or work outside the normal daily/weekly routine, but within the overall scope of the position
  • You are required to attend training and communication meetings as required
174

Chef De Partie Resume Examples & Samples

  • Culinary school/education preferred
  • Three years culinary experience in a multi unit hotel or conference center
  • Previous experience coaching, training and mentoring culinary staff
  • Excellent knife skills and master of garde manger basics
  • Operate the kitchen in a profitable manner by reducing waste and controlling inventory
  • Supervise and participate in the preparation and execution of Banquets and Restaurant operations
  • Train, coach, counsel, develop and mentor the culinary staff
  • Interact with guests in regards to overall experience as well as special dietary needs
  • Main contact in restaurant to inspect, receive and sign off on all food and non-food deliveries
  • Maintain pars of all food items, imputing orders as required
  • Conduct monthly inventory of all on hand food items
  • Conduct daily stand ups/pre-shift meetings
  • Develop and maintain ongoing education programs for sanitation and safety
175

Demi-chef de Partie Resume Examples & Samples

  • To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set. Please note that Master Task Lists are reviewed and changed on a regular bases reflecting change in trends, guest expectations and operating philosophies
  • To be entirely flexible and adapt to rotate within the different sub-departments of the Kitchen or any other Department of the hotel as assigned and be able to perform all duties and tasks as per Master Task List for that Department
  • To be fully conversant with all the services and facilities offered by the hotel
  • To perform opening and closing procedures established for the Place of Work as assigned
  • To have a thorough understanding and knowledge of all Food & Beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives
  • To monitor operating supplies and reduce spoilage and wastage
  • To be responsible in guiding the Commis towards their job performance by giving feedback and discuss areas of improvement
  • To be responsible for consistently producing MEP and dishes to the recipe specs
  • To be responsible for establishing and maintaining high sanitation standards in the work station
  • To maintain all service standards established in the kitchen and avoiding cross contamination
  • To assist the Chef de Partie in the production of the mise-en-place for the elaboration of the all menus according to the standard recipes
  • To manages time effectively, by meeting deadlines on time
  • To assist the Chef de Partie in the preparation and distribution of all food items to all outlets and functions. And leads section in the absence of a Chef De Partie
176

Chef De Partie Resume Examples & Samples

  • Contribute to the restaurant service and the quality of production by managing you own section
  • Prepare mis en place, ensuring there are adequate levels for service
  • Monitor daily kitchen food and product requirements and order stock as required
  • Appreciates and maintains an effective outlet for stress
  • Good communication skills both, verbal and written – English essential
177

Chef De Partie Resume Examples & Samples

  • Successful completion of a Culinary Arts training program, required
  • ServSafe, HACCP or related food safety certification, preferred
  • Minimum of two (2) years culinary/food service experience, required
178

Chef De Partie Resume Examples & Samples

  • Monitor the quality and quantity of food that is prepared
  • To work in a safe, efficient and hygienic way while ensuring that standards are met and surpassed in kitchen
  • Ensure the smooth operations of kitchen as a team
179

Chef De Partie Resume Examples & Samples

  • Proven experience catering for a minimum of 500 covers per service period on a regular basis
  • Experience gained in a minimum 4 star hotel/restaurant environment
  • Ability to communicate at all levels
  • Be able to work on own initiative and as part of a team
  • Agree to be flexible and adaptable regarding workplace duties
180

Chef De Partie Resume Examples & Samples

  • Participates in training staff on menu items including ingredients, preparation methods and unique tastes
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
  • Effectively investigates reports and follows-up on associate accidents
  • Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints
  • Empowers associates to provide excellent customer service. Ensures associates understand expectations and parameters
  • Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance
  • Assists as needed in the interviewing and hiring of associate team members with the appropriate skills
  • Supports a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job. Ensures associates are cross-trained to support successful daily operations
  • Uses all available on the job training tools for associates; supervises on-going training initiatives and conducts training when appropriate
181

Demi Chef de Partie Resume Examples & Samples

  • Perform miscellaneous job-related duties as assigned. Maintain high sanitation standard throughout the Kitchen and working stations
  • Ensure that subordinates personal hygiene is always up to the highest standard
  • Follow up and comply with the cleaning schedule established for the kitchen
182

Chef De Partie Resume Examples & Samples

  • To order food for section
  • To positively promote the company in both general conduct and standards
  • To be fully conversant with COSHH regulations
  • To be fully conversant and compliant with company Health and Safety Policy Procedure and company Security Procedures
  • To be fully conversant and compliant with RNLI Fire and Evacuation Procedure
  • Manage a section on your own or with chef reporting to you
  • Assist in training of new staff
  • To oversee the kitchen within the estate during sickness and holidays
  • To prepare and assist in any functions which may occur outside working hours
  • To assist within all catering areas should the need arise
  • NVQ 1 and 2
183

Chef De Partie Resume Examples & Samples

  • To continuously perform on the job training with all the Chefs in designated section in order to have the most updated food techniques and standard applied
  • Have full knowledge of all menus being offered in the respective kitchen at all time
  • Adhere to local regulations concerning health, safety, HACCP and other compliance requirements, as well as brand standards and local policies and procedures
184

Chef De Partie Resume Examples & Samples

  • Lead the section
  • Take part in creative process of food creation
  • Help develop and energise the junior staff
  • Bring a creative approach to the kitchen
  • Help keep the high standards and 5 star hygiene rating
185

Chef De Partie Resume Examples & Samples

  • Passion for food and cooking
  • A good level of English
  • Can show technical ability in cooking
186

Chef De Partie Resume Examples & Samples

  • Have great passion for British food
  • Have attention to detail
  • Maintain high levels of personal cleanliness
  • Have knowledge of and comply with Food and Health & Safety standards
  • Support the Head Chef and accept delegated duties in their absence
  • Support the Head Chef on continuous development and training of team members
187

Chef De Partie Resume Examples & Samples

  • Assisting the Head Chef and General Manager to control and run the kitchen
  • Developing alongside the Head Chef interesting menu's in a British food remit that are of a consistent quality and presentation
  • Involving Front of house teams to sell and market your food to our customers
  • Help manage our fresh food and sustainability strategies
  • Help keep the standards high
  • Managing the general care and housekeeping is maintained
  • Taking in, checking and putting away deliveries
  • Delivering consistent quality food
  • Creating specials that are 'special'
  • Support and assisting the Head Chef in developing and training junior team to achieve all standards and expectations of the law and company policy
  • Working in high volume kitchens
  • You can date, label and correctly store food containers....(simple, no?)
188

Chef De Partie Resume Examples & Samples

  • Have previous experience working in the kitchen of a luxury, award winning restaurant
  • Have experience supervising a team and managing a section
  • Be able to communicate with colleagues and managers
189

Senior Chef de Partie Resume Examples & Samples

  • Supervise preparation and service all food items for a la carte and buffet menus according to hotel recipes and standards
  • Lead a team to produce the highest quality of food preparation and presentation, while ensuring timeliness of service
  • Collaborate with Emerald Sous Chef in menu development, adapting to seasonality of products and cooking trends
  • Respond to daily email communication and be a point of contact for: inquiries, allergy concerns, daily summary to the Sous Chef team and sending emails correspondence with daily specials to appropriate parties
  • Stay 4 days ahead of function and outlet business levels to ensure all production is completed, while maintaining accurate storeroom requisitions
  • Build positive relationships with Front of House colleagues and management team ensuring communication of menu knowledge; which may include allergy concerns, organizing menu tastings and briefings
  • Co-ordinate functions for timely set up and delivery
  • Play a key role in menu development
  • Educate and train colleagues
  • Provide fast and efficient guests services and respond quickly to all guests’ requests
  • Minimum 5 years well rounded experience in a hotel or restaurant required
  • Minimum 1 year as CDP within a Fairmont hotel required
  • Valid Journeypersons’ papers or equivalent required
  • Understanding of Knife use and safety required
  • Highly energetic individual who is excited about the challenges that a large and very versatile resort demands on a day to day basis
190

Chef De Partie Resume Examples & Samples

  • Assist in preparation and organisation of various sections of the kitchen
  • Produce a high volume of quality food while under pressure
  • Cook and plate grill dishes, starters and desserts
  • Keep the kitchen clean and tidy and maintain high standards of health and safety
191

Chef De Partie Resume Examples & Samples

  • Assist the Head Chef and Sous Chef in preparing and delivering high quality and delicious food
  • You will have the opportuntity to create specials, and put your own dishes on the menu (with the Head Chefs approval)
  • You will be working as part of a team of 6, so you should have good team playing skills
  • Work to the company guidelines involving food safety
  • And most of all… Deliver consistently amazing food
192

Chef De Partie Resume Examples & Samples

  • Maintain Cleanliness of work areas, equipments and utensils
  • Organises and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise productivity
  • Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards
  • Monitors food and operating costs and controls these by reducing waste
  • Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function
193

Chef De Partie Resume Examples & Samples

  • Should be guest focused and able to answer queries on the menus of the Park services as required
  • Ensure food quality/production standards, policies and procedures are met and maintained
  • Report and assist in the management of any equipment failure to the Sous Chef or Head Chef
  • During service, is responsible for operation a station within the kitchen, producing parts or whole of both hot and cold meals
  • Ensures that all food served is prepared and plated in compliance with all quality standards and as per the recipe
194

Chef De Partie Resume Examples & Samples

  • You will have worked a similar role before and have at least basic cooking
  • You will assist in and run sections along side senior and junior chefs
  • You will have some input in creating daily specials and possibly influence in the la carté menu
  • You will show an interest in advancing your skills and developing within our kitchen
195

Chef De Partie Resume Examples & Samples

  • Possesses aptitude and upward mobility
  • Have career growth opportunities both within Maldives and worldwide at other Four Seasons properties
  • Have the opportunity of staying fit by using our Employee Gym & outdoor sports facilities
196

Chef De Partie Resume Examples & Samples

  • Previous experiences in a similar position in International hotel or strong restaurant background
  • Possesses culinary skills in both Thai & European cuisine
  • Understanding of HACCP guidelines
  • Good command of both written and spoken English are necessary
197

Pastry Chef de Partie Resume Examples & Samples

  • Assisting the Head pastry chef in operation and managing the team
  • Create and implement innovative pastry items for room amenities, plated desserts for restaurant and event catering
  • Relieve the head pastry chef on his absence
198

Chef De Partie Resume Examples & Samples

  • Must be able to understand and adjust recipes according to business levels
  • Constantly checks quality and quantities of mise en place on all stations and is able to give direction to cooks on correcting mistakes or potential issues
  • Is a team player who can jump into any station and help during a crunch
  • Strong organizational skills, able to work with cooks maintain walk-ins and shared areas
  • Excellent interpersonal skills, and able to communicate clearly
  • Able to supervise cooks and give clear direction and training
  • Must motivate the team and inspire others
  • Must be flexible and willing to work in working all areas of the kitchen
  • Takes on leadership responsibilities with out being asked
  • Is able to delegate tasks and Follows up with cooks on completion of work
  • He/She is highly motivated, able to work alone and give direction to others
  • Must have at least three years experience in a luxury hotel or equivalent
  • Must be able to run all aspects of the kitchen in the absence of a Sous Chef
  • Must be able to work the pass during service checking each plate for quality and doneness and correcting any issues or mistakes
  • Able to lead cooks on correct preparation and presentation of all dishes
  • Is able to accomplish all butchering needs for meat, fish and poultry
  • The ability to train staff members on correct station set up, cooking techniques and cleaning routines
199

Chef De Partie Resume Examples & Samples

  • With proven experience in a Chef de Partie role
  • Excellent use of various cooking methods, ingredients, equipment and processes
  • Works efficiently under pressure and knowledge of best cooking practice
  • Good and conversant in English
200

Demi Chef de Partie Resume Examples & Samples

  • With previous kitchen experience ideally in a five star hotel
  • Ability to meet hygiene standards
  • Excellent interpersonal skills and ability to communicate effectively
  • Culinary school diploma
201

Chef De Partie Resume Examples & Samples

  • To deliver breakfast to all of our hotel guests at a consistently exceptional standard
  • To be in charge of the kitchen during breakfast in the absence of the Head Chef
  • You must be available to work from 6.30am on Monday to Friday and at 7.30am on weekends. We are looking for a fulltime chef to work 5 days a week although we are flexible should the right candidate apply
  • To assists the chefs with any work they need completing
202

Chef De Partie, Café Swiss Resume Examples & Samples

  • Help to stock up the kitchen with raw materials and ingredients on a daily basis
  • Master all basic cooking methods like cutting of vegetables, potatoes, etc.; preparing daily mis-en-place for the assigned station
  • Correctly use, clean and maintain all equipment within the food production area
  • Culinary certificate
  • Fluent English
203

Chef De Partie Resume Examples & Samples

  • You must have at least 1 year experience as Chef De Partie or similar role in a five star hotel or standalone restaurants
  • You must have good knowledge and understanding of Kitchen
  • You must have certificate/diploma in culinary and good spoken and written English
204

Demi Chef de Partie Resume Examples & Samples

  • Attends meetings and briefings as instructed by the Chef de Cuisine, and clearly and concisely disseminates relevant information to related teams,if required
  • To have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices
  • To have a complete understanding of, and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices
  • To take a professional interest and responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications
  • To assist the storeroom Receiving Clerk in reviewing the quality of goods received,if required,
205

Chef De Partie Resume Examples & Samples

  • Attends meetings and briefings as instructed by the Chief Butcher, and clearly and concisely disseminates relevant information to related teams,if required
  • To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes ,plating guides ,buffet set ups , with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets
  • To assume a professional interest and responsibility for the quality of food prepared in the employee cafeteria and assistance to the team if required
  • To develop “Chef’s Creations" which meet the needs of the target market and are in line with the operating concept for the restaurants-hotel,and will assist with the development of Personal Culinary Style
206

Chef De Partie Resume Examples & Samples

  • Organises his/her work and timing to suit fluctuations in guest numbers, special events and particular guests"
  • By following the cooking instructions
  • By respecting the procedures and internal audits applicable in the hote
  • Helps manage stocks of equipment by avoiding breakages"
207

Chef De Partie / Leading Cook / Commis Cook Resume Examples & Samples

  • Provides functional assistance and direction to the kitchen’s daily operations
  • Produce high levels of food quality to satisfy the needs of guests
  • Be co-operative towards all colleagues of all departments at all times
  • Ensure that all staffs are aware of the Safety policy of the section
  • Be ready to assist guest at the Buffet counter whenever required
  • Check that all mis en-place of all items are prepared correctly and ready
  • Prepares orders to established standards. Ensures that assignments are carried out fast and efficiently
  • Pays attention to portion control of the food order
  • Check the Buffet items to ensure that food served is of quality standards
  • Taste all the food items before placing onto the buffet counter
  • Ensure that the display on the buffet counter is correct
  • Ensure that the Buffet set up is correct against the buffet menu list
  • Supervises and assist in the marinating and seasoning of food items, cooking of food orders and preparation of all sauces
  • Receive; check all meat and seafood items for its quantity and quality
  • Test all cooked food to ensure that the taste is correct
  • Hand over to the next shift of all job related matters
  • Be responsible for the overall food cost, kitchen supplies, energy cost and utensils in the section
  • May be assigned to any other kitchen if required
  • Assist the Sous Chef in the smooth operation of the kitchen
208

Chef De Partie Resume Examples & Samples

  • Ensure the rotation of food-old first, newest last (FIFO)
  • Assist in achieving the department goals such as food cost. By controlling over the production, proper storage and food wastage
  • Know how daily departmental costs influence profit and loss results
  • Establish and maintain good relations with colleague and all other departments
  • Maintain high standards of personal hygiene and wear proper uniform at all times
  • To be familiar with HACCP guideline as per Fujairah Municipality
  • Maintain cleanliness in the work place
  • Notify Supervisor of any problems or complaints as and when they arise
  • Be able to attained any and all kitchen meetings. To work as directed on station of assignment under appropriate Pastry Chef
  • Make sure all food is prepared by recipes designated by Pastry Chef
  • Previous hotel experience in the same field
  • Previous working experience in Pastry department
  • Flexible and can adapt to change easily
  • Communicates effectively in English thru verbal, written or listening
  • HACCP knowledge
209

Demi Chef de Partie Resume Examples & Samples

  • Control the section for which responsible
  • Ensure smooth running of the section and see that all areas of section maintain the Madinat Jumeirah Standards
  • Cook any food on a daily basis according to business requirements
  • Ensure that training on a one to one basis has been carried out and comprehended
  • Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index
  • Responsible for completing the daily checklist regarding mise-en-place and food storage
  • Attend daily meeting with the Chef de Cuisine and other meetings as requested by the Executive Chef/Executive Sous Chef
  • Check the main information board regarding changes in any Banquets or other information regarding the organization
  • Checks Commis on his / her section: e.g. Personal Hygiene
  • At least 5 years in the Kitchen
  • At least one year in a five star International chain hotel
  • At least one to three years in a five star International chain hotel
210

Pastry Demi Chef de Partie Resume Examples & Samples

  • Frost and decorate cakes or other baked goods
  • Food requisition to be supervised and monitor with the dept
  • Apply & follow all policies & procedure established in the hotel & kitchen dept
  • Active participation in managing administrative tasks for dept., and employee’s career development
  • Possess good leadership skills, organization & communication skills
211

Chef De Partie Resume Examples & Samples

  • Demonstrate service attributes in accordance with industry expectations and company standards to include:-
  • Being attentive to guests
  • Take appropriate action to resolve guest complaints
  • Appreciate the dynamic nature of the hotel industry and extend these service attributes to all internal customers
  • Be able to promote the hotel (and IHG generally) products and services
  • Maintain a high level of product and service knowledge about all IHG hotels in your region
212

Demi Chef de Partie Resume Examples & Samples

  • Experience working as a BBQ Chef
  • Kitchen Diploma or an apprenticeship or have attended chef’s training courses for at least one year
  • At least two years’ experience in a five star hotel specializing in Chinese cuisine or a similar role
  • Good command of the English language (spoken and written)
213

Oriental Chef de Partie Resume Examples & Samples

  • Preparation of food items according to recipes and menus, including specialized food production for ‘Theme Nights’, buffets, banquets and a la carte
  • As directed, prepares colleagues rosters
  • Have previous experience in 5 stars hotel, oversea experience
214

Pastry Demi Chef de Partie Resume Examples & Samples

  • Responsible for the preparation and checking of food according to the Legendary Service Training, as well as assisting the Sous Chef/ Junior Sous Chef wherever possible
  • He/She is to prepare and submit all food requisitions and transfers to the Sous Chef/ Junior Sous Chef to ensure proper controls
  • He/She is to co-ordinate with the stewarding department for day-to-day operation requirements and cleanliness
  • Check the quality of raw materials in his assigned areas, as well as their storage, handling and usage
  • To ensure constant rotation of all stocks in the kitchens
  • Assist in other food production areas as and when required
  • Maintain a detailed Knowledge of the full menu and be able to explain dish descriptions
  • Technical knowledge and job skill training for all food produced within his area and the effective use of provided materials
  • Keep the Sous Chef informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations
  • To carry out checks of all refrigerators and freezers at least twice daily for proper functioning and cleanliness
  • Ensure full co-operation and good relationship with all other service colleagues and department
215

Senior Chef de Partie Resume Examples & Samples

  • Lead the shift in absence of Junior Sous Chef
  • Monitoring portion and waste control to maintain profit margins
  • To undertake any other duties or training as required
  • To comply with any reasonable request from the management team or your Head of Department
216

Chef De Partie Resume Examples & Samples

  • General food preparation work
  • To maintain a clean and tidy workplace at all times in compliance with current Food Safety Laws
  • To adhere to rules and best practice of Hygiene, Health and Safety at all times to ensure full compliance with relevant current legislation
  • To communicate effectively with front of house staff with regard to menu items, content of dishes, shortages, customer orders, special requests etc
  • Manage and train Junior Chef’s within the brigade when on shift
  • To be able to develop new dishes and help implement them into both banqueting menus and specials
217

Chef De Partie Resume Examples & Samples

  • Review the days requirements with the Sous Chef
  • Ensures the production of the food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service
  • Liaises with Banquet Managers, Conference Service Managers and Restaurant Managers as needed and answers telephone responding to questions as required when Sous Chef is not available
  • Keeps work station clean & organized including fridge/freezers, countertops, range tops
  • Operates all kitchen equipment and conduct themselves with safety in mind at all times
  • Reports any and all deficiencies in kitchen equipment functionality and quality of food products
  • Completes other job related duties as assigned by your supervisor
  • Responsible for the day to day operations of assigned station
  • Minimum 5 years cooking experience in a luxury hotel with comparable service and standards
  • Valid City of Toronto Food Handler Certificate required
  • Aspires to become a Sous Chef with Fairmont Hotels and Resorts
218

Chef De Partie Resume Examples & Samples

  • Ability to be a clear thinker, remain calm and resolve problems using good judgement
  • Ability to work cohesively with co-workers as part of a team. Ability to motivate staff and maintain a cohesive team
  • Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications
  • Assist Sous Chef in food display arrangement for daily operations
  • Conduct food panel tasting for restaurant and lounges
  • Ensure regular supply of food and monitor wastage for appropriate adjustment in future preparation
  • Ensure that the workstations are clean and the observe hygiene and proper safety procedures at all times
  • Ensure that all operating equipment is in excellent working conditions and advise supervisor to raise repair and maintenance request when necessary
  • Train new cooks and trainees and assign them work according to the training programs
  • Perform any other related duties as and when assigned by the Sous Chef
  • Perform LPP review for restaurant line cooks
219

Chef De Partie Resume Examples & Samples

  • Ensure that all food production is in line with food and Company brand
  • A minimum of 2 years of previous experience as a Chef de Partie or strong
  • A current, valid, and relevant trade commercial cookery qualification (proof
  • Perform additional duties
220

Chef De Partie Arabic Resume Examples & Samples

  • Access
  • Supervises the functions of all the Section employees, including reporting on Duty, late arrival, overtime, off days and public holidays in order to ensure a Maximum productivity during their duty
  • Ensures personal grooming, hygiene and uniform wearing at all times
  • Ensures a high level of cleanliness within the Section by making sure that it is
  • Ensures that recipe cards are kept in order and are made available at all times for
221

Demi Chef de Partie Resume Examples & Samples

  • Together with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in the section
  • Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef
  • Pass all information to next shift
  • Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef
  • Check Commis Chefs on his/her section: e.g. regarding personal hygiene
222

Demi Chef de Partie Resume Examples & Samples

  • Previous experience as a Demi Chef or Commis Chef
  • NZQA Level 2
  • Passion to provide our guests with exceptional food every single day!
223

Demi Chef de Partie Resume Examples & Samples

  • Organize shifting in the section with regards to mise-en-place production and its service
  • Ensure all outlet reports, schedules, standard recipe, and correspondence are completed in liaison with the Chef De Cuisine
  • Ensure that training on a one-to-one basis has been carried out and comprehended
  • Check on a daily basis food preparation regarding portion size, quantity and quality as laid down
  • Have a complete understanding of, and adhere to the company’s policy relating to fire, hygiene and safety
  • Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage
  • Check the in coming produce, ensuring that all food merchandise is in accurate with order sheet, receiving records and purchasing specifications
  • Follow strict hygiene rules and maintain what we have already achieved with HACCP throughout the resort
  • Ensure that all the required food transfer are completed to the appropriate outlet/department
  • Work in any section of the kitchen when necessary depends on business levels and demands
  • College or Culinary graduate
  • 3 years minimum in five star hotel or standalone branded restaurant
  • Background in different cuisines
  • Competitor / best practice knowledge and fluency in other languages are desirable
224

Chef De Partie Resume Examples & Samples

  • Assist Chef de Cuisine / Sous Chef to bring creativity and flair to the required implementation of plans as required
  • Assist Chef de Cuisine / Sous Chef to arrange for showcasing and tasting of menus for Outlet kitchen
  • Assist Chef de Cuisine / Sous Chef to implement operational manuals, brand service standards and job descriptions for Outlet kitchen
  • Assist Chef de Cuisine / Sous Chef to oversee induction and training of entire team alongside own key team members and Human Resources
  • Assist Chef de Cuisine / Sous Chef to plan and oversee all logistics in own kitchen for a smooth and successful opening
225

Chef De Partie Resume Examples & Samples

  • Daily production prep of pastry products
  • Innovative Creative Dessert Confections
  • Assist Executive Chef with menu planning and engineering
  • Assistance of banquet service as required
  • Previous multi faceted experience in the pastry field required
  • Diploma Certification in a Pastry discipline an asset
  • Ability to Create, Innovate and Elevate
  • Attention to Detail through menu planning and execution
  • Knowledge of baking and basic breads
226

Chef De Partie Resume Examples & Samples

  • Good communication Skills
  • Preparing, cooking and presenting Oriental cuisine
  • At least 2 years experience as Chef De Partie in a well-established hotel
  • Excellent culinary catering talent
  • Creative and innovative in food preparation & presentation
227

Chef De Partie Resume Examples & Samples

  • COSHH
  • Basis kitchen knowledge and experience
  • Able to help other departments, should business require it
  • Minimum 2 years culinary experience
  • Speak Good English
228

Chef De Partie Resume Examples & Samples

  • 706 1 and 2 minimum
  • Two years experience in a high quality establishment in a similar role
  • Effectively manage the relevant section and ensure it operates in the best productive manner
  • Ensure that all food prepared and served to the standard expected by the Executive Chef
  • Ensure that there is a good communication process with Commis Chefs and Modern Apprentices and that they have a good level of understanding
  • Ensure that all food handled within the section are handled to the company standards
  • To ensure that they comply with all current Health and Safety and Hygiene Legislation
  • To assist the Executive Chef in the training of all levels of Associates
229

Chef De Partie Resume Examples & Samples

  • Manage the Cleanliness and Maintenance of all F&B equipment in use and in store according to set standards and to ensure smooth functioning, customer satisfaction under the general guidance of the Executive Chef in accordance to the Hotel’s Policies and Procedures
  • Responsible for establishing and maintaining high sanitation standards in all food preparation area
  • Responsible for guiding the all stewarding associates in the performance of their jobs
  • Responsible for ensuring sufficient operating equipment and cleaning supplies for the operation
  • Responsible to maintain all F&B area free of pest at all time
  • Responsible for administration and the disposal of the waste
  • Give on the job training for the team
  • Communicate openly with the team and keep them informed of all important information to assist them in their jobs
  • Ensure that all documented records are up to date and unaltered: e.g. personal hygiene checks, cleaning schedules, fridge temp records, receiving logs, training records, health cards and all other records pertaining to the DM
  • Maintain high sanitation standard throughout all the food preparation areas
  • Ensure that all team members are trained thoroughly in COSHH (Control of Substances Hazardous to Health) and have the correct safety equipment to perform tasks
  • Conduct daily spot check for Kitchen cleanliness
230

Chef De Partie Resume Examples & Samples

  • Support Head of Chef or Sous Chef in the daily operations & work
  • Keep work station organized and maintain the hygiene condition according to the rules set by the hotel
  • To ensure that all preparations and cooking procedures are according to the menu specification
  • Ensures profitable food production level according to forecast and food waste at minimum cost
  • Prepares foods in high standards of food hygiene and safety requirements
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Demi Chef de Partie Resume Examples & Samples

  • Ensure departmental standards and Food and Beverage core standard followed
  • Ensure a high standard of productivity, quality, presentation and consistency
  • Effective control on food cost, portion control, labor cost, productivity and wastage
  • Actively participates with the Pastry dept. on hotel goals (GSI/EOS/GOP/HEALTH &SAFETY/ENVIRONMENT)
  • 8 to10 years experience in the bakery trade with a well surrounded experience (European or American style bread making)
  • Works well with others, demonstrates good team spirit with an open mind
  • Not intimidated by a high volume environment
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Chef De Partie Resume Examples & Samples

  • Provides a NYULMC luxury Patient / Retail / Catering dining experience in a warm and personalized manner; provides clients with the highest quality of food product that consistently and effectively reflect the luxurious nature of NYULMC Patient / Retail / Catering Services
  • Prepares food items in accordance to recipes to support menus and ensures the highest quality of food preparation and excellent plate presentation. Prepares and cooks a wide variety of food including meats, poultry, and seafood. Knows how to prepare from scratch any kind of: cream soups & clear soups, different vegetable cuts, starches, grilled meats / fish, different kinds of sauces hot and cold, marinades and dipping sauces for any kinds of fish, meats & seafood items, roast, stew dishes, salad dressings, terrines, and galantines
  • Sets up and prepares equipment for use in food production. Follows proper cooking procedures in accordance with the standardized recipe cards and the supervisors instructions to produce a uniform product. Implements procedures necessary to satisfy all client dietary restrictions. Garnishes the food properly
  • Utilizes all types of kitchen equipment to prepare food. Uses the appropriate following equipment: broilers, ovens, deep-fat fryers, slicers, choppers, steamers, steam kettles, tilt kettles, mixers, robo coup, and miscellaneous small equipment such as knives, paddles, whips, etc. Uses the appropriate equipment for the proper preparation and service of food
  • Maintains open communication and good relationships with others. Provides assistance and contributes new ideas to the department. Plans work assignments accordingly and utilizes time effectively
  • Leads the production team to meet Patient / Retail / Catering objectives under the direction of the Chef De Cuisine. Trains and monitors all cooks, short order cooks, and salad preparers
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Culinary Shift Supervisor / Chef de Partie Resume Examples & Samples

  • Oversees day to day operational activities for assigned area
  • Provides daily oversight of line employees in area of responsibility which may include: Servers, Bartenders, (Event) Attendants, Housekeepers, Food Service Workers, Golf Attendants, Grounds staff, Cashiers, Receptionists, etc
  • Assist in employee selection and serve as the primary trainer of line and seasonal employees in their area of responsibility. Oversees daily implementation and follow-up for training
  • Ensures employee adherence to department Universal Standards and standard operating procedures in their areas of responsibility
  • Works as line employee when volume of business requires. Shift coordinators may act as server, bartender, on course hospitality attendant, (event) attendant, housekeeper, receptionist, etc
  • Provides immediate attention to all members and guests in accordance to the Westfield Hospitality Operations Department Universal Standards
  • Maintains cost control procedures to assist in maintaining budget guidelines and assist inventory management
  • Schedules staff based on anticipated operational needs, labor budget guidelines and monitoring of actual labor hour costs and controls
  • Participates in and successfully completes Westfield’s Shift Coordinator Certification Program, intended to develop core skills necessary in a leadership role
  • Monitors safety conditions and employee and guest adherence to the safety procedures and guidelines
  • Creates an environment within areas of responsibility that fosters and promotes collaboration with other areas within the Hospitality Operations Department
  • Ensures proper organization, cleanliness and sanitation of all facilities and environments. Reports all information regarding room and or facility issues to leadership in a timely manner
  • Directs activities as needed in the absence of the Unit Leader, Assistant Unit Leader, or Supervisor
  • May travel between Westfield on-campus facilities as needed
  • Minimum of two years’ experience working in hospitality or related field
  • Demonstrated strong administrative, organizational, and interpersonal skills
  • Proven ability to collaborate effectively within a team environment
  • Proven ability to work in a fast paced environment
  • Valid driver’s license and a driving record that conforms to company standards
  • Ability to work with frequent variations in temperature, hot and cold both indoors and outside for 40+ hours per week
  • Ability to remain on feet; standing and walking for an 8 hour work day
  • Ability to lift and carry 40lbs
  • Ability to bend and reach
  • Ability to operate various tools and equipment related to the hospitality industry such as cooking equipment and utensils, point of sale registers, wine openers etc
  • Ability to operate an automobile within the parameters of the driving policy
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Chef de Partie for Banquet Resume Examples & Samples

  • Supervise and coordinate the activities of subordinates ensuring their work is produced to standard, taking full charge of the section and staff when directed to do so
  • Have excellent knowledge of South Indian food, mainly breakfast dishes, biriyani, etc
  • Have excellent communication skill as he will deal very often with Indian customers
  • Have sound knowledge of sharing his talent to other colleagues
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Chef De Partie Resume Examples & Samples

  • Meet with Sous Chef/Head Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
  • Prepare and assign production and prep work for Line Cooks to complete; review priorities
  • Ensures consistency in presentation of prepared food items; Ensures minimum waste related to food preparation
  • Upkeep of daily mise-en-place at perfect condition to ensure first class production
  • Assist in maintenance and inform Kitchen leadership of shortages in mise-en place required for service
  • Encourage potential and apprentice chefs in their work, offering guidance in accordance with culinary standards, recipes and menus of hotel. Assist in storage of food items
  • Strong organizational skills and demonstrated ability to multi-task and prioritize in a fast-paced work environment
  • Must be self-directed, motivated and demonstrate exceptional customer service and interpersonal skills
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Franchised Chef de Partie Resume Examples & Samples

  • Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
  • Full awareness of all menu items, their recipes, methods of production and presentation standards
  • Demonstrates initiative at all times
  • Assess quality control and adhere to service standards
  • Support the control of food cost
  • Carry out close liaison with all section of the kitchen in order to ensure smooth and efficient service
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Chef De Partie Resume Examples & Samples

  • Preparing, cooking and presenting dishes
  • Helping the sous chef and head chef to develop new dishes and menus and assist with training junior staff
  • You will also adhere to licensing, food safety and health & safety legislation ensuring our pubs are safe for team and customers alike