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Chef De Partie Resume Example

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CHEF DE PARTIE
Skills
  • Proper Food Handling
  • Food Spoilage Prevention
  • Food Preparation
  • Meal Preparation
  • Attention to Taste
  • Freezer/refrigerator temperature oversight
  • Food inventories
  • Portion Standards
  • Counter Sanitization
  • Cleaning
  • Food Safety
  • Safety standards and protocols
  • Food plating and presentation
Professional Summary

Talented kitchen leader and team motivator successful at maintaining staff focus, efficiency and productivity in high-volume, fast-paced operations. Experienced with American cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational Spanish and English skills. Highly trained Chef de Partie with solid background ensuring successful daily operation of multiple establishments. True artist with array of kitchen preparation techniques. Formal training and education in culinary studies. Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.

Work History
Chef De Partie, 03/2020 to Current
Noble House Hotels & Resorts - Key West, FL
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
  • Sanitized all counters properly to prevent food-borne illness.
  • Operated all kitchen equipment safely to prevent injuries.
  • Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Rotated stock to use items before expiration date.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Complied with portion and serving sizes as per restaurant standards.
  • Prepared items for roasting, sautéing, frying and baking.
Sous Chef, 08/2019 to 03/2020
Betsy Hotel - Miami, FL
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
Sushi Cook, 03/2017 to 08/2019
Betsy Hotel - Miami Beach, FL
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Verified compliance in preparation of menu items and customer special requests.
  • Oversaw grill, stove and oven and cleaned all equipment after every shift.
  • Developed recipes and menus by applying understanding of market demand and culinary trends,
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Kitchen Manager, 02/2006 to 05/2016
Cjs Crab Shack - Miami Beach, FL
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Oversaw food preparation and monitored safety protocols.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Hired and managed all kitchen staff.
  • Purchased food and cultivated strong vendor relationships.
  • Checked and tested foods to verify quality and temperature.
Education
Associate of Science: : Culinary Arts, 05/2018Miami Dade College - Miami, FL
  • Majored in Culinary Arts
  • Member of Phi Theta Kappa Honor Society
  • Graduated with 3.5 GPA
High School Diploma: : 05/2013Miami Beach High School - Miami Beach, FL
Certifications
  • ServSafe Manager
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Resume Overview

Companies Worked For:

  • Noble House Hotels & Resorts
  • Betsy Hotel
  • Cjs Crab Shack

School Attended

  • Miami Dade College
  • Miami Beach High School

Job Titles Held:

  • Chef De Partie
  • Sous Chef
  • Sushi Cook
  • Kitchen Manager

Degrees

  • Associate of Science : : Culinary Arts , 05/2018
    High School Diploma : : 05/2013

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