Chef De Partie Demi Chef resume example with 13+ years of experience
JessicaClaire
Montgomery Street, San Francisco, CA94105(555) 432-1000, resumesample@example.com
Professional Summary
Chef de partie looking to advance and develop my chef career. Energetic and professional, while being creative and passionate about our culinary world.
Skills
Trained in classical French techniques
Modern molecular gastronomy
Knowledge of sauces, stocks, soups and all production of kitchen.
Food presentation talent at a fine dining level
Efficient with quality at a high volume restaurant.
Work with "Chef of the year" - Andrew Sutton
Ability to develop evolving seasonal menus.
Ability to adapt when modifications are needed to be done.
Traveled to and staged at Michelin Star restaurants.
Work History
04/2012 to CurrentChef de partie/ Demi chefThe Kraft Heinz Company | Warrendale, ,
Coordinate and manage a team of 20 cooks to implement recipes for the menu.
Conceptualize new dishes using different cooking techniques.
Handle high volumes during peak hours.
Reduce food cost percentage by using seasonal ingredients with proper portion estimates.
Implement techniques and ideas that are up to date with our culinary industry.
Develop menus and pricing for banquets, and special events.
Follow safe and proper food handling, HACCAP, and food storage procedures.
Ability to manage food allergies and supplement ingredients to sustain a nutritional and flavorful meal.
07/2007 to 04/2012Production Cook Sodexo | City, ,
Prepared large quantities of food items in compliance with recipes.
Recruited and trained kitchen staff.
Verified proper portion sizes to maintain food quality standards.
Proper food handling and sanitation, HACCP.
Led shifts while preparing food items.
Recommended recipes to the executive chef.
Comprehensive knowledge of food and catering trends.
Education
Expected in 2012 Associate of Arts | Culinary Arts Art Institutes of Orange County , Santa Ana, CAGPA:
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