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Chef de partie skills for your resume and career

Updated January 8, 2025
3 min read
Quoted expert
Tonya Whitfield
Chef de partie example skills
Below we've compiled a list of the most critical chef de partie skills. We ranked the top skills for chef de parties based on the percentage of resumes they appeared on. For example, 13.9% of chef de partie resumes contained culinary as a skill. Continue reading to find out what skills a chef de partie needs to be successful in the workplace.

15 chef de partie skills for your resume and career

1. Culinary

Here's how chef de parties use culinary:
  • Advanced culinary techniques and molecular gastronomy sciences practiced daily.
  • Supervised banquets and culinary stations.

2. Kitchen Equipment

Kitchen Equipment refers to all those essential items which are crucial for the task of cooking.

Here's how chef de parties use kitchen equipment:
  • Gather all necessary kitchen equipment.
  • Prepared a variety of proteins, vegetables, and other foods in all types of kitchen equipment.

3. Cleanliness

Here's how chef de parties use cleanliness:
  • Practiced general cleanliness and cleanliness of station.
  • Helped ensure kitchen cleanliness and sanitation.

4. Food Preparation

Here's how chef de parties use food preparation:
  • Leveraged industry skills in improving food preparation and presentation as well as arranging and classifying desserts.
  • Coordinated and supervised food preparation for special functions/events in a high volume environment.

5. Fine Dining

Here's how chef de parties use fine dining:
  • Supervised 5 people and oversaw daily production of high-volume for this fine dining restaurant specializing in Mediterranean cuisine.
  • Developed fine dining menu weekly and managed and maintained kitchen operations.

6. Cuisine

Cuisine refers to a certain style, method, or manner of preparing food peculiar to a particular country, region, or establishment. It is often characterized by distinctive techniques, ingredients, and dishes that are usually associated with a specific geographic region or culture. Examples include New Mexico Chile in New Mexican cuisine and Japanese rice in Japanese cuisine.

Here's how chef de parties use cuisine:
  • Developed and expanded knowledge of French cuisine in a kitchen environment requiring the highest levels of consistency and precision.
  • Learned the art of Japanese and French cuisine, fusing the two creating a refined an elegant dining experience.

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7. Quality Standards

Quality standards are a specific level of standards of products that are set by the companies for the customers that have to be met and maintained throughout the process until the time of delivery. Quality standards are information that includes the customer's requirements, guidelines, and characteristics for the needed final product or service.

Here's how chef de parties use quality standards:
  • Verified all portion sizes, quality standards, department rules/policies/procedures are maintained by kitchen associates.
  • Assisted in training and cross training other cooks ensuring adherence to company quality standards.

8. Food Safety

Here's how chef de parties use food safety:
  • Created food safety standard operating procedures and ensured that standards are followed.
  • Maintained and monitored food safety and procedures

9. Mise

Here's how chef de parties use mise:
  • Assisted sous chefs with the daily tasks us as ordering, mise en place list, food costing and purchase log.
  • Prepared mise en place for evening meal period, prepared sauces, stocks, and fabricated all meats for service.

10. Food Handling

Here's how chef de parties use food handling:
  • Managed and trained a team of pastry chefs on equipment, food handling/preparation, portion sizing while maintaining health standards.
  • Assured quality and consistency of product following proper food handling procedures, knife skills and cooking techniques.

11. Wine

Here's how chef de parties use wine:
  • Created and maintained wine, cocktail, and beer selections.
  • Helped manage high volume events and multiple wine course tastings

12. Food Quality

Here's how chef de parties use food quality:
  • Increased Food Quality, Employee Engagement, and Profitability.
  • Improved food quality scores from the year.

13. Dinner Service

Here's how chef de parties use dinner service:
  • Identify and quickly solve problems in order to expedite production of events involving 300+ guests along with dinner service.
  • Managed grill station six days a week for dinner service, generally exceeding 300 covers a night.

14. Banquet Kitchen

Here's how chef de parties use banquet kitchen:
  • Participated in Banquet Kitchen almost daily.
  • Assisted in managing the daily operations of a banquet kitchen with average yearly sales of $18 million.

15. HACCP

Here's how chef de parties use haccp:
  • Follow up HACCP rules like FIFO, Personal Hygiene, Food Hygiene, Storage methods and rules, Temperature control etc.
  • Assisted Chef in implementation and adherence to HACCP plan.
top-skills

What skills help Chef De Parties find jobs?

Tell us what job you are looking for, we’ll show you what skills employers want.

What chef de partie skills would you recommend for someone trying to advance their career?

Tonya Whitfield

Professor Culinary Arts/ Culinary Management San Diego Mesa College, San Diego Mesa College

The more skills you can obtain while in college and/or training the higher the wage. For example, I trained in classical culinary techniques. My college offers certificates that specialize in Meat & Seafood fabrication and Baking & Pastry. Why not take that extra class or two to gain more technical training to make me more of a value higher. My pay is higher due to my skill being more. Plus, I am saving the employer training hours which will benefit for higher pay.
Do you want to know more?
Read more about what experts have to say about chef de partie

List of chef de partie skills to add to your resume

Chef de partie skills

The most important skills for a chef de partie resume and required skills for a chef de partie to have include:

  • Culinary
  • Kitchen Equipment
  • Cleanliness
  • Food Preparation
  • Fine Dining
  • Cuisine
  • Quality Standards
  • Food Safety
  • Mise
  • Food Handling
  • Wine
  • Food Quality
  • Dinner Service
  • Banquet Kitchen
  • HACCP
  • Sous Chefs
  • Garde Manger
  • Sanitation Standards
  • Profit Margins
  • Line Cooks
  • Food Cost
  • La Carte
  • Room Service
  • Michelin
  • Food Hygiene
  • Bistro
  • AAA
  • Food Production
  • Cost Control
  • Kitchen Operations
  • Hot Line
  • Groceries
  • Cooking Techniques
  • Menu Development
  • Menu Planning
  • Buffets
  • Lunch Service
  • Allergies
  • VIP
  • Banquet Functions
  • Private Dining
  • Demi
  • Waste Control
  • Food Orders
  • Kitchen Stations
  • Inventory Control
  • Banquet Events
  • Roasting

Updated January 8, 2025

Zippia Research Team
Zippia Team

Editorial Staff

The Zippia Research Team has spent countless hours reviewing resumes, job postings, and government data to determine what goes into getting a job in each phase of life. Professional writers and data scientists comprise the Zippia Research Team.

Updated January 8, 2025

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