Chef De Partie Demi Chef resume example with 13+ years of experience

Jessica Claire
Montgomery Street, San Francisco, CA 94105 (555) 432-1000,
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.   
  • 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 Current Chef de partie/ Demi chef The 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 04/2012 Production 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.  

Expected in 2012 Associate of Arts | Culinary Arts Art Institutes of Orange County , Santa Ana, CA GPA:
  • Culinary Arts Certificate
  • Coursework in Culinary and Restaurant Management 
  • Coursework in Hospitality Management 
  • Food Services Technology Classes 
  • Coursework in Professional Cooking and Baking 

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Resume Overview

School Attended

  • Art Institutes of Orange County

Job Titles Held:

  • Chef de partie/ Demi chef
  • Production Cook


  • Associate of Arts

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