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Chef De Partie Resume Example

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CHEF DE PARTIE
Summary
Quality-focused and efficient chef adept at preparing and plating food in high energy, fast-paced kitchens. I have 10 years experience working in fine dining restaurants five star hotels and cruise ships.
Highlights
  • Focused and disciplined.
  • High volume production capability.
  • Strong knowledge of HACCP.
  • Strong knowledge of hygiene and safety standards.
  • Strong leadership Skills.
  • Focus on portion and cost control.
Experience
Remy Fine Dining Restaurant Disney Cruise Line September 2012 to February 2015Chef De Partie

Remy Fine Dining French Restaurant Disney Cruise Line Remy is a French fine dining restaurant on board the Luxury Cruise ship Disney Fantasy.

I work with a team of 10 chefs.

The menu is Remy is changed twice per year and Planed by award winning chef Arnaud lallement he has won three Michelin stars for his restaurant is France.

  • Responsibilities Include.
  • Running of assigned section with one Demi Chef De Partie.
  • Ensure the recipes are followed correctly by both myself and the Demi Chef De Partie.
  • Ensure the labelling of food items and blast chiller logs are correct and maintained to the Disney standard and the United States Public Health Standard.
  • Ensure assigned section is cleaned to the United States Public Health standard.
  • Ordering of food products from hotel stores for your assigned section.
  • Training and development of Demi Chef De Parties.
Sea Dream Yacht ClubApril 2010 to April 2012Chef De Partie
  • Sea Dream is a 5 star cruise line and caters for up to 115 people.
  • Sea Dream is recognised as one of the best small ships in the world.
  • I worked with a team of 11 chefs.
  • The menu would change daily and often to suit the country the ship we were visiting.
  • Responsibilities Included Running of assigned section.
  • Night chef responsible for all meat and fish preparation.
  • Ensure assigned section is cleaned to the United Stated Public Health Standard.
  • Responsible for the Ordering of food products from hotel stores for assigned section.
  • Training and development of Demi Chef De Parties.
  • Menu planning.
J.A.R RestaurantJanuary 2009 to January 2010
  • Sydney Australia 80 Restaurant located in the heart of the Sydney Central Business District.
  • I worked with a team of seven chefs.
  • The cuisine is French Italian and British.
  • Responsibilities Included Running of hot and cold larder section.
  • Assist Chef De Parties with the their assigned section.
  • Training and development of Commis chefs.
  • Ensure standards of hygiene were kept and maintained.
Vinos Fine Dining RestaurantJanuary 2008 to May 2008Demi Chef
  • Brisbane Australia 70 seat restaurant located in the Brisbane Central Business District.
  • This restaurant has a team of 12 chefs.
  • The cuisine is Australian French and Asian.
  • This restaurant has one two awards known has hats this is the highest award you can receive in Australia.
  • Responsibilities Include.
  • Running of hot and cold larder section.
  • Assist Chef De parties with their assigned section.
  • Training and development of Commis Chef.
  • Ensure standards of hygiene were kept and maintained.
  • Assist sous chef with ideas for the menu.
Mount Wosley Hilton IrelandOctober 2005 to May 2007Commis Chef
  • The Mount Wosley Hilton is a luxury hotel and golf resort with 143 rooms, 53 self catering holiday homes, 5 food outlets and extensive banqueting facilities for up to 550 quests.
  • I worked with a team of 20 chefs.
  • Working in this hotel was part of my training in college.
  • Responsibilities Include.
  • Assist chefs in all areas of the Kitchen.
  • Running of hot and cold bar food.
  • Cooking of different dishes in show kitchens for guests.
  • Ensure hygiene standards were maintained throughout the kitchen.
  • Ensure temperature and blast chiller logs were maintained to the Hilton Standard.
Education
Waterford Institute Of Technology Ireland I2007Certificate In Advanced professional Cookery: Professional Cookery 2007Undertook 2 years of training in professional cookery. I also had to undertake 4 month work placements in both years which I done in Mount Wosley Hilton. Classes in Restaurant and Facility Operations. Courses in: Food Preparation, Kitchen Management,and International Cuisine. Nutrition classes. Pastry Classes.
Personal Information
17/12/1986
Additional Information
  • 17/12/1986
  • Select One: professional cookery 2004 2004 Failte Ireland Ireland Introduction to professional cookery. This course also included 4 months work experience.
Skills
Cooking, cost control, Focus, French, Italian, leadership Skills, Public Health, safety
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Resume Overview

Companies Worked For:

  • Remy Fine Dining Restaurant Disney Cruise Line
  • Sea Dream Yacht Club
  • J.A.R Restaurant
  • Vinos Fine Dining Restaurant
  • Mount Wosley Hilton Ireland

School Attended

  • Waterford Institute Of Technology Ireland I

Job Titles Held:

  • Chef De Partie
  • Demi Chef
  • Commis Chef

Degrees

  • Certificate In Advanced professional Cookery: Professional Cookery 2007

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