LiveCareer-Resume

chef de partie resume example with 3+ years of experience

Jessica Claire
  • Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
  • H: (555) 432-1000
  • C:
  • resumesample@example.com
  • Date of Birth:
  • India:
  • :
  • single:
  • :
Summary

I've been passionately pursuing my career since I was 18 with the goal to slowly enhance my ability as a young chef, nevertheless my passion for food and working with it has been with me since a young age, my most memorable and happy times from my childhood to my teenage years are always linked to food and a kitchen, probably this is one of the main reason why I was drawn to The Clocktower; it took a lot of courage and confidence to leave my country and home, come as a J1 and do my internship, it meant leaving family, friends and everything I knew for a long time. But were all those memories and wonderful moments with food that gave the strength to work hard everyday and keep pursuing my passion.

I started working at GK with a lot of hope and good energy to learn new things, improve my skill and acquire new ones. Sadly because of the recent global events I got laid off, hoping to go back to the kitchen soon.

I believe I'll be an asset to your team and you'll help me grow. I'm a young, hard working and determinate, women with a lot of passion and willing to learn and help as much as I can.

If you have any questions please feel free to reach me.

Skills
  • Special events
  • Recruiting and training
  • Dish preparation
  • Garnishes
  • Food allergy understanding
  • Inventory oversight
  • Kitchen utensils
  • Equipment cleaning
  • Hospitality
  • Culinary arts
  • Inventory Management
  • Team training
  • Meal preparation
  • Vendor relationships
  • Portion and cost control
  • Banquets and catering
  • Grilling and deep frying skills
  • Recipe creation
  • Food preparation techniques
  • Food procurement
  • Food and beverage pairing
  • Pantry restocking
  • Cleaning and sanitizing methods
  • Menu development
Experience
Chef De Partie, 03/2020 - Current
Fontainebleau Miami Beach Miami Beach, FL,
  • Prepared mise en place every day to promote efficient preparation of signature dishes.
  • Monitored and improved work of 6 team members producing over 45 meals per night.
  • Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Plated completed foods paying special attention to overall presentation and necessary garnishes.
  • Sliced fruit and vegetables for various menu items and stored for later use in crisper.
  • Safely operated kitchen equipment including industrial size mixers and ovens.
  • Cleaned counters with sanitizing agents to prevent food-borne illness.
  • Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
  • Managed food usage with proper stock rotation to prevent spoilage.
  • Prepped foods for dishes, including roasted, sautéed, fried and baked items.
Chef De Tournant, 06/2018 - 02/2020
Marriott International Columbus, GA,
  • Oversaw subordinates with food production, handling and vessel sanitation, offering assistance with tasks during busy periods.
  • Maintained clean and organized storage areas for food items, enabling easy accessibility to heavily used products.
  • Stocked buffet and carving areas to minimize lines and wait times.
  • Collaborated with department staff to prepare food items in accordance with recipes and established standards.
  • Modeled proper culinary techniques and delivered mentoring to train new employees.
  • Performed assigned cooking tasks to float and relieve chefs throughout kitchen.
  • Implemented working guidelines to maintain hot and cold items properly.
  • Created exquisite plate presentations to incorporate flavor and color variety to appeal to patrons' palates.
  • Worked closely with [Job title] and [Job title] to create dynamic entrees for large banquets, including [Type] and [Type] events for up to [Number] people.
  • Supervised staff of 5, providing direction in preparing specialty items, including lobsters, pasta, fish, garnishes and other types of hot and cold food.
  • Trained numerous kitchen personnel from ground up to take on challenging stations such as fish and garnish.
  • Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Supervised kitchen staff of 5 individuals, delivering on-the-fly training and mentoring to improve skills.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Prepared mise en place every day to promote efficient preparation of signature dishes.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained and supervised line cooks to develop new skills in quality and speed.
  • Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste.
  • Worked closely with Executive Chef and Executive Sous-Chef to create dynamic entrees for large off-site events, including NoKidHungry and Autism Speaks for up to 800 people.
Line Cook, 02/2017 - 08/2017
Three Rivers Casino Coos Bay, OR,
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Marinated food items according to corporate-provided instructions and recipes.
  • Kept stations stocked and ready for use to maximize productivity.
  • Set up and performed initial prep work for food items such as dips, sauces and salads.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Operated all kitchen equipment safely to avoid injuries.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
Education and Training
: Restaurant And Culinary Management, Expected in
-
Universidad De Las Americas - Quito, EC,
GPA:
Status -
  • Completed professional development in Savory, Pastry, Sommelier, Costumer service and Food safety
  • Completed professional development in food chemistry
  • Completed professional development in english, mathematics, history, accounting, marketing and negotiation.
  • Student Board Member
High School Diploma: , Expected in 2012
-
Unidad Educativa Bilingue Atenas - Ambato, EC,
GPA:
Status -

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Resume Overview

School Attended

  • Universidad De Las Americas
  • Unidad Educativa Bilingue Atenas

Job Titles Held:

  • Chef De Partie
  • Chef De Tournant
  • Line Cook

Degrees

  • Some College (No Degree)
  • High School Diploma

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

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