Top Chef De Partie Skills

Below we've compiled a list of the most important skills for a Chef De Partie. We ranked the top skills based on the percentage of Chef De Partie resumes they appeared on. For example, 14.7% of Chef De Partie resumes contained Kitchen Equipment as a skill. Let's find out what skills a Chef De Partie actually needs in order to be successful in the workplace.

The six most common skills found on Chef De Partie resumes in 2020. Read below to see the full list.

1. Kitchen Equipment

high Demand
Here's how Kitchen Equipment is used in Chef De Partie jobs:
  • Gather all necessary kitchen equipment.
  • Prepared a variety of proteins, vegetables, and other foods in all types of kitchen equipment.
  • Load food items & kitchen equipment onto truck.
  • Unload truck, set-up tent, tables, ovens, cambros and kitchen equipment.
  • Supported research and development efforts to improve menu offerings and also to upgrade kitchen equipment in alignment for corporate requirements.
  • Repaired and contained kitchen equipment at designated restaurants to ensure restaurants were safe and functional.

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2. Food Preparation

high Demand
Here's how Food Preparation is used in Chef De Partie jobs:
  • 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.
  • Specialize in Seafood preparation including Catering Party.
  • Set a professional self interest to constantly maintain a high standard of food preparation, control wastage and spoilage.
  • Tracked and reported any food waste and assisted in food preparation assignments during the off-peak period as needed.
  • Oversee food preparation, cooking, quality and presentation of meals to exceed standards for each event.
  • Assisted in Training new team members in food preparation and presentation in correlations with hotel standards.
  • Expanded my knowledge in food preparation and presentation methods, techniques, and quality standards.
  • Assist The head Chef and Sou Chef in all food preparation and catering events.
  • Participated in the food preparation in accordance with accepted standards of quality.
  • Assisted and supported the head chef in food preparation.
  • Trained cooks in food handling and food preparation.
  • Prepared meals, oversee food preparation.
  • Experience working all food preparation stations.
  • Supervised staff of 9 members, Italian and Grill kitchen food preparations, meeting high food standards and demands of guests.
  • Train New employees on food preparation in compliance with HACCP,OSHA, and New York State Food preparation guidelines.
  • Assist the Chef in all basic food preparation, both in banquets and a la carte service.
  • Lead Chef de partie responsible for maintaining the highest standards in food preparation.
  • Received 1st Place "Bailout Burger" competition Featured winning burger on menu Executed all hot and cold food preparation
  • Order provisions Create daily work schedule Food preparation Create displays Ran a Kosher kitchen during Passover

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3. Banquet Facility

high Demand
Here's how Banquet Facility is used in Chef De Partie jobs:
  • Oversee all kitchen operations of a restaurant and banquet facility, including quality, execution, and financial responsibility.
  • Directed vital front-of-house and back-of-house operations involving the preparation of distinctive cuisines for the upscale restaurant and banquet facility.
  • Designed the menus and executed development at our nationally known iconic high- capacity New Jersey restaurant banquet facility
  • Managed multiple locations, including banquet facility, restaurant, catering department.
  • Prepared and produced consistent quality service for both restaurant and banquet facility.
  • Revitalize menu concepts in two restaurants and banquet facility.

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4. Dinner Service

high Demand
Here's how Dinner Service is used in Chef De Partie jobs:
  • 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.
  • Help Chef with dinner service, ordering, bulk prep.
  • Prepared lunch and dinner service for hotel and restaurant employees.
  • Substituted when needed as the Sous Chef for dinner service.
  • Work both lunch and dinner service in first course station.
  • Promoted to the Chef De Rang for dinner service.
  • Assisted dinner service of fine dining restaurant when required.
  • Managed time well in order for successful dinner services.
  • Planned and produced desserts for lunch and dinner services.
  • Managed prep daily for both lunch and dinner services.
  • Help set up for lunch and dinner service.
  • Prepared dessert components for lunch and dinner service.
  • Run overnight shift and work line for dinner service
  • Prepared bread for lunch and dinner service.
  • Organized station for dinner service.
  • Lead the synchronization of pick-ups on hot line during high pressure dinner service with an uncompromising attention to detail.
  • Grill station and oven ~500-600 per dinner service ~Increased guest return numbers both tourist and local
  • Prepared all daily mise en places as well as execution of lunch and dinner services.
  • Plated upto 80 appetizers and 45 entrees for dinner service.

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5. Cuisine

high Demand
Here's how Cuisine is used in Chef De Partie jobs:
  • Gained understanding of central European cuisines.
  • Mastered knowledge of French ClassicalCuisine.
  • Served local and international cuisines.
  • Maintain and focus on modern American cuisine and providing our guest with 13 consecutive years of AAA Five diamond Award services.
  • Prepped an array of cuisines and worked the line in a high volume, high intensity, fine dining restaurant.
  • Prepared fine dining cuisines for over 100 guests, catered private parties for regular and special guests exceeding 200+ people.
  • 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.
  • Worked For Acclaimed Chef Bruce Sherman Food Wine Best New Chef 03 Seasonal Local Grown Contemporary French-American Cuisine.
  • Prepared station(s) via recipes or as directed by the Chef de Cuisine and/or Sous Chefs.
  • Managed all sections of the kitchen such as sauce, Thai, cuisine, Arabic, and grill.
  • Prepared standardized and custom recipes of high end cuisine, developed and wrote recipes for consistent product.
  • Assist with the preparation and display of high quality desserts as established by the Chef de Cuisine.
  • Worked with fellow chefs to create upscale farm to table cuisine, including presentation and customer experience.
  • Make sure all food is prepared by recipes designated by the chef de cuisine or sous chef.
  • Assisted Chef the Cuisine and Sous Chef in creating new menu items and new plating system.
  • Improved cuisine at the hotel's other restaurants achieved by working on quality and consistency.
  • Experienced the most pure form of cooking under Chef de Cuisine: Franck CERUTTI.
  • Learned to work with local indigenous ingredients to execute Native American fine dining cuisine.
  • Correlate with Chef De Cuisine to Plan the menus, recipes and follow them.

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6. Garde Manger

high Demand
Here's how Garde Manger is used in Chef De Partie jobs:
  • Revamped Garde Manger station into a successful operation.
  • Executed banquet Garde Manger presentations.
  • Worked in the different kitchen sections of the hotel from the gourmet restaurant, high volume restaurant, Garde Manger and Banquets
  • Created, prepared and executed food on all stations in kitchen; garde manger, grill, saute, pastry.
  • Trained in all sections of the kitchen - Chinese kitchen, Banquet Kitchen, Garde Manger, Bakery And Pantry.
  • Managed station organization and preparation before and during service for garde manger, pastry, and fish stations.
  • Trained in garde manger, bakery, butchery, hot range, pantry, and stewarding.
  • Work in all outlets, including garde manger, banquet kitchen, and the Muse Restaurant.
  • Executed Garde Manger section in a Five Star hotel in the heart of New Orleans.
  • Assisted Executive Chef in all Culinary activities, mostly in Garde Manger & Bakery.
  • Directed Garde manger production for banquet, bar cocktail, special events and buffet.
  • Organized and delegated work to implement smooth operations on the Garde Manger station.
  • Trained in the preparation of various sauces, vegetables, and garde manger.
  • Crafted dishes from local farms and organic produce for Garde Manger station.
  • Supported Garde Manger, Banquets, and other restaurant outlets as needed.
  • Executed menu for Garde Manger, Fry, and Catering areas.
  • Learned all stations from garde manger to pasta to pizza station.
  • Rotated through Garde Manger, pasta, and meat/fish station.
  • Supported Banquet and Garde Manger kitchen on large Banquet functions.
  • Worked in garde manger, meat and fish stations.

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7. Sous

high Demand
Here's how Sous is used in Chef De Partie jobs:
  • Assist the Sous Chef to prepare and cook the food in the outlet to the high standards expected at all times.
  • Report any breakdown or/and kitchen hazards directly to the Head Chef or Sous Chef in the Head Chefs absence.
  • Covered the Chef and the Sous Chef's days off by working their stations and managing their prep.
  • Worked closely with Sous Chef on developing my skills in managing all aspects of the kitchen.
  • Assist the Sous Chef in contributing to the overall success and daily operations of the galley.
  • Stock, wastage, inventory and ordering all the reports to Sous Chef & Executive Chef.
  • Managed the restaurant for two months while the Sous Chef was on leave with serious injury.
  • Coordinated with sous chef to maintain adequate supplies meats, vegetables, and dairy products.
  • Cooked any of the stations and began training under the Executive Chef and Sous Chefs.
  • Reported status of the kitchen to the sous chefs and trained people on new stations.
  • Communicated with sous chefs about what produce or product was needed for the week.
  • Worked with Executive Chef and Sous Chef with ordering procedures and proper recipe standards.
  • Communicated with the Sous Chef to maintain the level of quality that is expected.
  • Worked 50+ hours weekly aiding the Sous and chef with every day tasks.
  • Assisted Sous Chefs and Assistant Sous Chefs in supervision of 15 lower-level cooks.
  • Helped the Sous Chef and Executive Chef to develop new dishes and menus.
  • Assisted Sous Chef on daily food purchasing, receiving and storage rotation.
  • Oversee kitchen runs as directed by the Sous Chef and Head Chef.
  • Worked in kitchens chain of command under Executive Chef and Sous Chef.
  • Answered, reported and followed executive or sous chef's instructions.

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8. Meat Station

high Demand
Here's how Meat Station is used in Chef De Partie jobs:
  • Directed the fish and meat station for over 180 customers while maintaining the fluidity and service time
  • Worked meat station under Executive Chef William Bradley.
  • Progressed through all stations including Bar Bouchon from grade mange to meat station.

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10. Michelin

high Demand
Here's how Michelin is used in Chef De Partie jobs:
  • Managed cold kitchen production for a luxury hotel with a Michelin starred restaurant
  • Trained under Michelin recognized chefs.
  • Obtained 2 Michelin Stars in 2 years, effectively established new standards and kitchen setup after historical renovation.
  • Organized and cooked private dining room events for up to 25 guests in a 1-Star Michelin restaurant.
  • Prepared food as line cook in a 3-Star Michelin restaurant.
  • Mentored under Michelin star chef Gregory Short.
  • Assisted in opening this high volume restaurant in St. Helena under Michelin Star Chef Kelly McCown..
  • Top Chef De Partie on the team that delivered La Toque its first Michelin Star.
  • Worked under Michelin-starred Chef John Frasier.
  • Worked under Chef Andre Chiang who is currently 2 Michelin starsIn Singapore.
  • Worked with Chef Alain Ducasse 3 stars Michelin guide
  • Trained by Michelin star chef Alexi Cloverhol.
  • Experience Four Star/ Four Diamond Hotel *Experience working with 3 Michelin Star Chef *Worked with High Volume Buffets and Banquets
  • Staged at Ferran Adria restaurant with two Michelin stars Excelled in avant-garde cooking techniques Participated integrally in menu development for tapas bar

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12. ALA

high Demand
Here's how ALA is used in Chef De Partie jobs:
  • Received intense education of developing the proper palate.
  • Worked my way up the line starting with Salads and deserts to working with the Exec.
  • Grill duties include butchering fresh caught fish, calamari, shrimp, clams and mussels.
  • Prepared restaurant items such as wraps, sandwiches, salads, pizza, pasta etc.
  • Plan, organize, and expedite Banquets, Galas, Weddings, etc.
  • Assist in the promotion of the hotel through inaugural VIP and Gala Dinners.
  • Served the Crew of PIA by providing them Halal and Kosher Meals.
  • Prepared food for guests in Mansion and poolside, meats and salads.
  • Create weekly specials for our featured salad and salad of the day.
  • Prepared exceptional culinary entrees, salads, brunch dishes, and pizzas.
  • Prepared salads, salad dressings, sandwiches, and cold appetizers.
  • Prepared salads, cold appetizers, and fried appetizers to order.
  • Worked pantry station, which includes appetizer, salads and desserts.
  • Started in Cold Side/Garde-Manger/Salads, cold appetizers, desserts.
  • Prepare simple dishes such as salads, entrees etc.
  • Prepare all the prep work for soups, salads, sauces and entrees.
  • Prepared salads, soups, fish, meats etc.
  • Prepared entire operations salad dressings.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.

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13. Food Cost

high Demand
Here's how Food Cost is used in Chef De Partie jobs:
  • Collaborated with Executive Chef on designing new menus that reduced food costs without sacrificing quality or originality.
  • Developed inventory and food cost spreadsheets to minimize expenditures.
  • Maintained food cost control with procedure implementations.
  • Insured sanitation of food preparation area at all times; Monitored food cost; Assured customer satisfaction and experienced problem solver.
  • Reduced food costs by [number] percent by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Facilitated food production, food cost control, recipe and menu development to farther construct a positive dinning experience.
  • Identify ways to cut food costs by implementing improved ways of storage, and use of ingredients.
  • Apprentice to Executive Chef, assisted with menu planning, food costing, and scheduling.
  • Weigh and portion of ALL food products to insure minimum waste and low food cost.
  • Managed the food cost, inventory, receiving and proper storage and handling of products.
  • Helped reduce food cost with corporate style organizational skills learned at Buffalo Wild Wings.
  • Experienced in food ordering, food costs per dish creation & product waste control.
  • Utilized product to ensure an effective food cost while communicating with chefs and supervisors.
  • Managed inventory with a $40K monthly budget, maintaining food costs at 32%
  • Control wastage and spoilage to a minimum and aware of the food cost.
  • Controlled inventory and lowering food costs to 27% within the club.
  • Involved in inventory control and working to keep food cost low.
  • Maintained food cost analysis, inventory, budgeting, and purchasing.
  • Studied, maintained and analyzed food costs weekly with chef.
  • Assist with purchasing and maintaining inventory and food cost.

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14. Restaurant Operations

high Demand
Here's how Restaurant Operations is used in Chef De Partie jobs:
  • Work with the Chef / Owner to produce all food and handle daily restaurant operations.
  • Assisted Sous Chef with Restaurant operations.
  • Directed general restaurant operations monitoring food quality and staffing requirements to ensure a positive and exceptional dining experience for every guest.
  • General duties included staff leadership and development, customer satisfaction, restaurant direction, restaurant operations, and financial performance.
  • Directed general restaurant operations, monitoring food quality and staffing requirements to ensure a positive dining experience for every guest.
  • Evaluated individual restaurant operations and provided recommendations for improvements in procedures, products or equipment to Director of Operations.

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15. Mise

average Demand
Here's how Mise is used in Chef De Partie jobs:
  • Catered off-premise events up to 500 people nightly.
  • Directed catering for off premise food and wine events
  • Prepared mise en place for evening meal period, prepared sauces, stocks, and fabricated all meats for service.
  • Learned the mise en place for all stations and am responsible for maintaining inventory and ordering all ingredients I use.
  • Organize a Mise en place, check Customers orders and provide the order on the stipulated time.
  • Managed section of tables keeping up with all fine dining etiquette and correct mise en place.
  • Prepare Mise en Place for the following function scheduled for the next day.
  • Prepped mise en place for station and managed production lists each day.
  • Assisted Chef Schenk with all off premise events.
  • Make proposals and propose actions to improve the quality of work and optimise processes to increase productivity, efficiency and efficiency.
  • Lead production in the commissary kitchen and daily mise en place for the service kitchen.
  • Produced and performed all responsibilities required for misenplace and guided execution of all saut items.
  • Perform all duties station "mise en place"
  • Prepared mise en place for a la carte station Have prepared butchered meats Worked rounds cook

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16. Commis Chefs

average Demand
Here's how Commis Chefs is used in Chef De Partie jobs:
  • Trained Commis Chefs in breakfast and larder preparation and service.

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17. High Volume

average Demand
Here's how High Volume is used in Chef De Partie jobs:
  • Manage a fast paced high volume seafood restaurant for the catering department inside of a food truck in a parking lot.
  • Oversee all kitchen operations in high volume setting, planning, organizing, controlling & supervision of all food production.
  • Produced high volume, premium quality French styled pastries, confections, wedding cakes, breads and showpieces.
  • Worked closely with Chef and SousChefs in learning and implementing new techniques and high volume organization.
  • Fast passed, high volume restaurant producing English/American Breakfast with a diner feel in the evening.
  • Acquired a greater sense of urgency in order to accommodate the restaurant's high volume.
  • Oversee the stuff of preparing the food for high volume function and for the buffet.
  • Prepared dishes according to Executive Chef's recipes in a high volume environment.
  • Experienced in all aspects of a high volume, fine dining restaurant.
  • Accomplished high volume output with outstanding quality under pressure during service.
  • Fast passed, high volume fine dinning Argentinian Steakhouse.
  • Managed the line during peak high volume service.
  • Post High Volume- Stock and clean station.
  • Managed high volume events and multiple course tastings
  • Breakfast cookery and high volume lunch cookery.
  • service, fast paced, high volume super creative environment, constant menu additions and new menu roll-outs.
  • Managed cooks and kitchen staff in preparing entr es and specialty dishes in a high volume restaurant.
  • Trained on all stations on the line Executed nightly specials depending on station worked Participated in off-site events High volume fine dining
  • Brunch Program Lead High Volume Breakfast Cook High Volume Lunch Cook High Volume Dinner Cook

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18. Pasta

average Demand
Here's how Pasta is used in Chef De Partie jobs:
  • Conducted daily inventory of Pasta station.
  • Created daily; hot and cold soup, pasta, vegetarian, and market fresh fish specials.
  • Trained on a scratch menu, hand-making things such as pastas, pizza dough and sausage.
  • Operated production for the out late for soup, saucer, pasta filling different.
  • Produce fresh pastas in a variety of shapes for all services.
  • Prepared pasta creations for private Executive Suite guests.
  • Work on pasta, saute, grill, and cold apps.
  • Work various stations during banquets, including carving station, risotto bar, pasta station, omelette station.
  • Clean and sanitize workstation area including grills, broilers, fryers, pasta cookers, saut.
  • Cooked pasta, rice and making soups Cooked and prepared according to the owner standards.
  • Designed and prepared a variety of artisanal pasta dishes, sauces, and main entrees.
  • Cook and instructed the pizza and pasta stations, also cooked on saut
  • Learned the true art of making hand made artisanal pasta
  • Prepared Brick-oven Cooked Italian Pizza Prepared Fresh made Pasta.
  • Started in the pasta station and later moved to Pizza, saut and grill station.
  • Worked Fry station Cook Pasta, Risotto Plating

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19. Daily Specials

average Demand
Here's how Daily Specials is used in Chef De Partie jobs:
  • Created and executed daily specials utilizing ingredients at hand.
  • Prepared daily specials and provided appealing presentation of plates.
  • Managed ingredient inventory and prepared daily specials.
  • Assist in the research, development, and implementation of new menus, daily specials, and banquet dishes.
  • Check Orders Create Daily Specials Execute 300 covers daily/Athlete's/Celebrities/High Profile VIPs Open South Miami Location Train All New Hires
  • Create and execute daily specials, both breakfast and lunch, as well as daily soup options.
  • Created/prepared daily specials and menu items in a high volume environment for the grill station.
  • Prepared high quality seasonal dishes, daily specials and maintained extremely high standards of food safety
  • Duplicate recipes created in our flagship restaurant- including composition style plating and daily specials.
  • Maintained consistency on all stations and provided daily specials for this classic Steakhouse.
  • Created daily specials using ones own imagination using product to up most efficiency.
  • Created daily specials, practiced menu costing, and cross utilized products.
  • Created new ideas to develop daily specials, and menu items.
  • Developed and marketed daily specials, increasing sales by 10%.
  • Create daily specials and table touches to ensure guest maximize experience.
  • Created and executed daily specials, VIP meals and vegetarian meals.
  • Worked on daily specials including a soup of the day.
  • Assisted sous Chef in daily specials and menu planning.
  • Assisted in butchering, sauce making and daily specials.
  • Coached all restaurant employees on daily specials.

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20. Recipe Development

average Demand
Here's how Recipe Development is used in Chef De Partie jobs:
  • Determined how food should be presented, and worked with chefs on recipe development.
  • Assist EC in menu planning and recipe development
  • List all new ingredients needed for recipe development .
  • Conducted product demonstrations and provided recipe development services for both food service and retail customers.
  • Ensured smooth restaurant operation by overseeing daily production, recipe development, inventory, purchasing and receiving.
  • Established and maintained all purchasing procedures, recipe development and documentation, sanitation standards and procedures.

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21. Pantry

average Demand
Here's how Pantry is used in Chef De Partie jobs:
  • Work in the line of pantry, fryer and dessert, including the preparation of caviar and new dishes.
  • Worked in the Pantry and Soup kitchen.
  • Supervised other cooks on the pantry station.
  • Have worked pantry and grill position.
  • Line Cook (Pantry/Grill/Base kitchen)
  • Executed various kitchen stations and assisted with, meat, fish, saut e, or pantry.
  • Supervised pantry personnel - Performed broiling, grilling, soups and sauces.
  • Experience on all stations on the line, grill, satue, pantry, prep, also skilled in baking.
  • Defined measures of excellence for Poissonier station, Pantry and as Entremetier at 5-Star, 4-Diamond
  • Experience in saut , grill and pantry as well as employee cafeteria and pastry.
  • Worked all four stations in the kitchen, grill, saut , pantry, and expo.
  • Served as Hotline: Breakfast/ Lunch Meal Periods- French top, Saut and Pantry.

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22. Line Cooks

average Demand
Here's how Line Cooks is used in Chef De Partie jobs:
  • Run all line stations, supervision of line cooks, quality control, prep lists, organization
  • Supervised training and performance of line cooks in order to meet established standards.
  • Supervised the line cooks when Supervisor was schedule off.
  • Trained new line cooks and mentored culinary interns.
  • Managed a team of 5 line cooks
  • Managed and motivated the AM commis and line cooks to complete their respective tasks within a strict window of time.
  • Learn how to care sushi fish Managing Line cooks and help Chef Shim
  • Inventory management, and purchasing -Training line cooks

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23. R

average Demand
Here's how R is used in Chef De Partie jobs:
  • Maintained inventory, requisitioning and scheduling of staff.
  • Practice sanitation requirements on a daily basis.
  • Supervised 9 kitchen cooks for running professional operations
  • Monitored kitchen inventory and ordered food supplies.
  • Managed daily inventory and daily ordering.
  • Participated in developing nightly specials.
  • Reorganized the critical Hot Appetizer's station to accommodate increased dinner volume, and to smooth the transition into lunch service.
  • Worked one day a week at Fruition Farms helping with milking sheep, cheese making, and livestock and vegetable care.
  • Provided nutritious, visually appealing, innovative and properly prepared and flavored food, that meet with our five star standards.
  • Involved in the prep, execution and attendance of multiple city wide food events yearly including Devoured and Phoenix Cooks.
  • Worked in various kitchens with chefs I knew from Texas Chefs Association specializing in assistance with large parties and holiday functions
  • Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues.
  • Participated in prep, transport, and creation of 5 course meals in unique locations for supper club diners.
  • Work alongside with the owner of the agency and managers to make different ideas to keep the customers happy.
  • Trained in being in charge of your own section, maintaining high standards of service and being very efficient.
  • Organize and manage kitchen staff in order to consistently provide a professional, friendly, and engaging dining service.
  • Assist in the assurance of quality control, waste minimization, cost controls, and receiving of products.
  • Develop training agendas and job descriptions for new employees/interns, and educate them on daily activities and procedures.
  • Plan and cost menu options while maintaining inventory, cost effectively staying within budget, and tracking revenue.
  • Control inventory and work with purveyors to insure correct delivery and inspect quality of product to restaurant standards.

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24. Room Service

average Demand
Here's how Room Service is used in Chef De Partie jobs:
  • Ensured that in room service met or exceeded the same quality as shipboard dining venues.
  • Maintain the operation of the Park 75 restaurant and room service.
  • Supervised in room service kitchen operating for 24 hours biases.
  • Prepared daily requisitions for supplies required for room service.
  • Performed food prep for Room Service, Gardemanger, French, Continental, and Coffee Shop kitchens.
  • Assist garde manager and the market as well as room service.
  • Started as Commis de Rang, breakfast, lunch, dinner, and room service.
  • Line cook, cook for a banquets, room service and more.Consistently received positive feedback from guests on performance reviews.

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25. Special Events

average Demand
Here's how Special Events is used in Chef De Partie jobs:
  • Managed the Restaurant including oversight of the waiters & dishwashers; and prepared the buffets for special events and ceremonies.
  • Prepared a variety of entrees, soups, sauces, dressings and assisted in preparing menus for special events.
  • Guide team members in prep, set up, completion, and the breaking down of special events.
  • Developed special menus, special events, elaborated and innovated fusion of flavors from Europe and United States.
  • Created and executed menus for special events, private parties and daily specials.
  • Prepared meals for performing artists backstage and for special events in venue.
  • Trained under Chef Emile Jung for special events and promotional banquets.
  • Help prep and serve banquets, weddings, and special events.
  • Developed menus for weekly theme dinners, holidays and special events.
  • Created and executed menus for special events and holidays.
  • Assisted during Sunday brunches, special events and banquets.
  • Prepared items for other stations or for special events.
  • Shift leader for fine dining special events space.
  • Worked all special events and holiday brunches.
  • Worked in banquets for special events.
  • Organized special events including corporate and political events.
  • Learned to put out high quality food at a fast pace, while not compromising quality or appearance.Special Events
  • Maintain Invoice coding, monthlyinventories, clean serve certification monitor Special Events: -National Shellfish Growers Convention InDC
  • Assisted in planning for special events like Valentine 's Day menus, wedding functions and executive lunches.
  • Worked saut , and grill stations, worked special events, promoted to junior Sous.

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26. Haccp

average Demand
Here's how Haccp is used in Chef De Partie jobs:
  • Follow up HACCP rules like FIFO, Personal Hygiene, Food Hygiene, Storage methods and rules, Temperature control etc.
  • Well trained in HACCP plan when it comes to food safety procedure.
  • Assisted Chef in implementation and adherence to HACCP plan.
  • Handled ordering and receiving using HACCP.
  • Worked under a three time nominated James Beard Chef Prepped all items for grill and fry station Maintained a Haccp station
  • Follow and implement all procedures and standards regarding the property's HACCP plan.

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27. Hot Line

average Demand
Here's how Hot Line is used in Chef De Partie jobs:
  • Cooked all proteins and garnishes, prepared and executed the hot line on my own.
  • Worked on the hot line, banquet, meat carving and outside culinary stations.
  • Prepared and worked service for dining room menu on a smaller hot line.
  • Created layouts of hot lines in restaurants, coolers, and production checklist.
  • Manage the hot line for Fine Dining and three meal restaurants.
  • Work both a la carte and banquet hot lines, cross trained in different outlets.
  • Trained under Chef Pierre Pollin Worked both Pantry and Cold Apps stations & assisted hot line as required Improved classical dessert skills
  • Participated in opening of The Modern Fine Dining Room Supervised "Fish Side" of the hot line.
  • Worked hot line and pantry in Aux Beaux Champs Restaurant.Occasional banquet work.
  • Worked in restaurant kitchen as Chef de Partie/ Roundsman: Garde Manager/Prep/Hot line: Fish/Grill Stations/Expeditor.

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28. High Quality

average Demand
Here's how High Quality is used in Chef De Partie jobs:
  • Tasked with managing the in house butchery, sauce making, and meat and fish preparation to ensure high quality dishes.
  • Maintain high quality standards, safe and sanitary work environment.
  • Worked closely with chef to produce high quality specials.
  • Prepare high quality, great tasting meals.
  • Expedited and maintained high quality during service hours - Maintained par levels and inventory, worked with purveyors
  • skilled and qualified in fruit and vegetables carving +ensure the timely provision of high quality and optimum quantities of food.

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29. VIP

average Demand
Here's how VIP is used in Chef De Partie jobs:
  • Manage the organization of all pastry items for events, our weekly farmers market, and special amenities for VIP guests.
  • Managed back of the house staff on PM shift for Casino cafe, Casino Floor Dining and VIP Lounge.
  • Coordinated preparation and execution of various banquets and VIP events for up to 1800 guests.
  • Helped open an exclusive lounge, which provided great food to only VIPs
  • Assisted in special VIP events such as weddings and off-site catering.
  • Design special menus for special occasions, festivals and VIP parties.
  • Prepare special food projects for VIPs and Allergens.
  • Worked special and VIP events with Chef.
  • Work well and cooperate with others Set tables according to the type of order and VIP standards
  • Catered for several princes, sheiks, and high profile VIPs.
  • Cater to many VIP celebrities.Foster strong working relationships with all hotel departments.
  • Participated in VIP dinners including Les Toques Blanches and Chaine des Rotisseurs.
  • Head Cook AM and PM Banquet events of 1,000+ Paramount events Working on local as well as VIP amenities BEO Inventory

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30. Bistro

low Demand
Here's how Bistro is used in Chef De Partie jobs:
  • Oversee the food production, purchasing and employee scheduling in Le Bistro Restaurant.
  • Delegated of taking care of everything that would happen in the Bistro-Restaurant.
  • Set up for daily Bistro menu service and necessary banquet production.
  • Serve customers ordering at the bistro.
  • Designed and executed new menus monthly ensuring a fresh and modern take on bistro style food.
  • Assisted with the "mise en place" for the satellite kitchens, The Bistro, Eurosia and Allegretto Restaurant.

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31. Demi

low Demand
Here's how Demi is used in Chef De Partie jobs:
  • United States of America Worked as a Demi-chef de partie in the core department (F&B Production)
  • Check all mis-en-place is to company and kitchen standard carried out on given section by Commis/Demi Chef.
  • Job Responsibility: Manage a section within the kitchen with the assistance of a Demi Chef de Partie and Commis Chef.

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32. Food Safety

low Demand
Here's how Food Safety is used in Chef De Partie jobs:
  • Created food safety standard operating procedures and ensured that standards are followed.
  • Maintained and monitored food safety and procedures
  • Monitored food outlets, buffets, stations and food displays for creativity, quality, cleanliness and food safety.
  • Maintain kitchen logs for food safety program and food products.
  • Received certification in food safety manager, Florida restaurant and lodging association and SafeStaff-contracted food safety provider.
  • Implemented a major food safety/sanitation compliance initiative that included the overhaul of back-of-the-house storage and food-preparation areas.

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33. AAA

low Demand
Here's how AAA is used in Chef De Partie jobs:
  • Achieved a AAA five diamond rating and to uphold those standards
  • Maintain Forbes 5-star and AAA 5- Diamond standards.
  • Recognized by Forbes Magazine as a AAA Four Star Five Diamond Resort Managed off-site catering events of 150+ guests
  • French influenced American fine dining restaurant Communicated ordering of product with Executive Chef AAA Four Diamond hotel and restaurant
  • Lead line cook for three meal and three star restaurant Trained and supervised prep cooks and interns AAA Three Star Rated
  • Innovated menu and kitchen processes to help restaurant achieve AAA Four Diamond Award 2006, 2007 and 2008.

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34. Profit Margins

low Demand
Here's how Profit Margins is used in Chef De Partie jobs:
  • Monitored portion and waste control to maintain profit margins.

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35. Private Parties

low Demand
Here's how Private Parties is used in Chef De Partie jobs:
  • Executed up to 200 covers a night in a theater atmosphere including private parties and tasting menus.
  • Coordinated and managed banquet functions and private parties up to 150 attendees, often including V.I.P.
  • Hosted multiple private parties as well.
  • Developed menus and monitored of production and operations for off-site catering events and in-house private parties.
  • Prepare meals for approximately 3,500 corporate employees and catered private parties for management executives.
  • Designed fine dining tasting menus for private parties/government meeting and high-income families.

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36. Cost Control

low Demand
Here's how Cost Control is used in Chef De Partie jobs:
  • Practiced inventory and cost control through consistency.
  • Honed butchery skills with all varieties of meat and fish while maintaining portion and cost control.
  • Inspected all refrigeration and dry storage for proper handling, rotation and cost control.
  • Maintain cost control per concession kitchen in tandem with food production from commissary.
  • Trained with awareness to cost control and staff sanitation management.
  • Assisted in Ordering, Inventory, Cost control In charge of closings of the kitchen (Closing BOH Manager)

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37. High Standards

low Demand
Here's how High Standards is used in Chef De Partie jobs:
  • Trained 4 pastry cooks and 4 bakers in keeping with the high standards of the hotel's cleanliness and 5-star pastries.
  • Understand, recognize and implement the company values; striving to make adifference by empowering employees and promoting high standards.
  • Manage performance improvement programs to ensure regulatory compliance, exceptional food quality, and high standards of safety and sanitation.
  • Redeveloped menu to focus on locally available items while maintaining high standards required by client demographics.
  • Delivered excellent customer service through consistent sanitary food processes and maintaining high standards of food quality.
  • Supervised daily production and operation of steakhouse kitchen preserving high standards of quality and sanitation.

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38. Cooking Techniques

low Demand
Here's how Cooking Techniques is used in Chef De Partie jobs:
  • Trained staff for Richard Sandoval Restaurant group, including cooking techniques and presentation of desserts.
  • Scratch kitchen while breaking down various types of protein, while executing various cooking techniques.
  • Demonstrate new cooking techniques or equipment to staff.
  • Supervised all banquet events on the rooftop ballroom Performed in the line making classical French dishes with French cooking techniques.
  • Use culinary knowledge to teach employees new techniques and basic knowledge of knife cuts, mother sauces and proper cooking techniques.
  • Prepared and cooked foods of all types and demonstrated new cooking techniques or equipment to staff.

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39. Cold Appetizers

low Demand
Here's how Cold Appetizers is used in Chef De Partie jobs:
  • Prepped and assembled all cold appetizers and some hot appetizers.
  • Prepared cold appetizers, cold dressings, prepared oriental dishes and cold mezzeh (ex.
  • Prepared hot and cold appetizers.

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40. Waste Control Guidelines

low Demand
Here's how Waste Control Guidelines is used in Chef De Partie jobs:
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Prepared food dishes consistently and in accordance with recipes, cooking and waste control guidelines.

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41. Daily Preparation

low Demand
Here's how Daily Preparation is used in Chef De Partie jobs:
  • Managed daily preparation, service/production, and post production.
  • Supervised daily preparation, production, and execution of the hotline Assisted in seasonal menu planning Monitored portion and waste control
  • Assisted head chef in daily preparation and implementation of catering events for up to 800 people.
  • Assist chef with the daily preparations with meals.
  • Assist chef in daily preparations and cook.
  • Assisted in the daily preparation and production of foodLEADERSHIP

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42. Quality Standards

low Demand
Here's how Quality Standards is used in Chef De Partie jobs:
  • 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.
  • Maintained quality standards of sanitation, cleanliness, and safety procedures throughout the kitchen.
  • Lead supervisor: Ensuring and teaching employees Five Star quality standards.
  • Make sure all ingredients and food are within quality standards.
  • Evaluate food products to ensure quality standards are consistently met.
  • Maintained quality standards for each station in the restaurant.
  • Prepared foods on all stations within the kitchen and meet quality standards Assisted Executive Chef in execution of service.

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43. Inventory Control

low Demand
Here's how Inventory Control is used in Chef De Partie jobs:
  • Managed inventory control for our establishment.
  • Assisted the executive chef with menu planning, inventory control, scheduling, ordering of kitchen supplies.
  • Integrated a learning system for myself to become more familiar with purchasing, receiving and inventory control
  • Reduced food expenses 27-30% through effective price negotiations with vendors and improved inventory control.
  • Improved total food and beverage costs by 18% through menu engineering and instituting new inventory control measures.
  • Collaborate with Executive Chef on inventory control,employee concerns and operations.

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44. Daily Production

low Demand
Here's how Daily Production is used in Chef De Partie jobs:
  • Executed daily production lists and goals for the pastry department of the kitchen.
  • Scheduled labor, produced daily production sheet, and coordinated purchases.
  • Produce and organize daily production lists for current dessert menu.
  • service in excess of 350 patrons nightly and oversee daily production for stations worked.
  • Review the daily production sheets with the Chef De Partie & Sous Chef.

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45. Knife

low Demand
Here's how Knife is used in Chef De Partie jobs:
  • Assured quality and consistency of product following proper food handling procedures, knife skills and cooking techniques.
  • Worked on a list of knife skills and garnishes.
  • Followed and inspected multiple facets of safety and sanitary procedures including knife handling, daily cleaning and equipment maintenance.
  • Learned Hotel management techniques, including more advanced menus, knife training and culinary competition experience under master chef direction
  • Followed sanitation and safety procedures including knife handling and kitchen equipment.
  • Follow sanitation and safety procedures including knife handling and kitchen equipment.

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46. Kitchen Areas

low Demand
Here's how Kitchen Areas is used in Chef De Partie jobs:
  • Clean and organize walk in coolers, food production areas, equipment and general kitchen areas.
  • Supervised regular maintenance and cleaning of grills and other kitchen areas
  • Ensured that a high standard of sanitation and cleanliness was maintained throughout the kitchen areas at all times.
  • Ensured that the highest standards of sanitation, cleanliness, and safety were maintained throughout all kitchen areas at all times.
  • Clean and organize eating, service, and kitchen areas.
  • Cleaned dining and kitchen areas per health and safety standards.

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47. Food Hygiene

low Demand
Here's how Food Hygiene is used in Chef De Partie jobs:
  • Ensured high standards of food hygiene and the rules of health and safety.
  • Ensured high standards of food hygiene and followed health and safety procedures.
  • Maintained high standards of food hygiene, health and safety.
  • Take initiative of food hygiene and safety at all times.

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48. Staff Members

low Demand
Here's how Staff Members is used in Chef De Partie jobs:
  • Collaborated closely with senior management and fellow supervisors in scheduling, training and disciplining culinary and utility staff members.
  • Directed purchasing and procurement, facilitating daily line-ups and training sessions with staff members, and executing quarterly reviews.
  • Launched a profitable restaurant improved quality and mutually respectful environment for all staff members.
  • Organized schedules for employees and ensured professional working relationships between staff members.
  • Supervised and assisted staff members in preparing food following executive chef guidelines.
  • Rebuild and maintain culinary staff members job descriptions and responsibilities.

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49. Hygiene Standards

low Demand
Here's how Hygiene Standards is used in Chef De Partie jobs:
  • Prepared, cooked, and presented dishes while ensuring that all food met strict quality and health / hygiene standards.
  • Enforced health and hygiene standards along with troubleshooting any problems that may occur while in the kitchen.
  • Enforced strict safety, health and hygiene standards to ensure successful weekly U.S. public health inspections.
  • Handled the cooking and presentation of meals while enforcing strict health and hygiene standards.
  • Enforced strict health and hygiene standards in the kitchen.
  • Maintained hygiene standards of kitchen and equipment.
  • Enforce health and hygiene standards.

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20 Most Common Skill for a Chef De Partie

Kitchen Equipment18.7%
Food Preparation10.9%
Banquet Facility10.8%
Dinner Service6.3%
Cuisine6.2%
Garde Manger5.8%
Sous4.5%
Meat Station4.3%

Typical Skill-Sets Required For A Chef De Partie

RankSkillPercentage of ResumesPercentage
1
1
Kitchen Equipment
Kitchen Equipment
14.7%
14.7%
2
2
Food Preparation
Food Preparation
8.6%
8.6%
3
3
Banquet Facility
Banquet Facility
8.5%
8.5%
4
4
Dinner Service
Dinner Service
5%
5%
5
5
Cuisine
Cuisine
4.9%
4.9%
6
6
Garde Manger
Garde Manger
4.5%
4.5%
7
7
Sous
Sous
3.6%
3.6%
8
8
Meat Station
Meat Station
3.4%
3.4%
9
9
Menu Items
Menu Items
3.3%
3.3%
10
10
Michelin
Michelin
2.7%
2.7%
11
11
Menu Development
Menu Development
2.6%
2.6%
12
12
ALA
ALA
2.4%
2.4%
13
13
Food Cost
Food Cost
2.3%
2.3%
14
14
Restaurant Operations
Restaurant Operations
2.1%
2.1%
15
15
Mise
Mise
2%
2%
16
16
Commis Chefs
Commis Chefs
1.9%
1.9%
17
17
High Volume
High Volume
1.8%
1.8%
18
18
Pasta
Pasta
1.7%
1.7%
19
19
Daily Specials
Daily Specials
1.5%
1.5%
20
20
Recipe Development
Recipe Development
1.5%
1.5%
21
21
Pantry
Pantry
1.3%
1.3%
22
22
Line Cooks
Line Cooks
1.2%
1.2%
23
23
R
R
1%
1%
24
24
Room Service
Room Service
1%
1%
25
25
Special Events
Special Events
0.9%
0.9%
26
26
Haccp
Haccp
0.9%
0.9%
27
27
Hot Line
Hot Line
0.9%
0.9%
28
28
High Quality
High Quality
0.8%
0.8%
29
29
VIP
VIP
0.8%
0.8%
30
30
Bistro
Bistro
0.8%
0.8%
31
31
Demi
Demi
0.8%
0.8%
32
32
Food Safety
Food Safety
0.7%
0.7%
33
33
AAA
AAA
0.7%
0.7%
34
34
Profit Margins
Profit Margins
0.7%
0.7%
35
35
Private Parties
Private Parties
0.7%
0.7%
36
36
Cost Control
Cost Control
0.7%
0.7%
37
37
High Standards
High Standards
0.7%
0.7%
38
38
Cooking Techniques
Cooking Techniques
0.7%
0.7%
39
39
Cold Appetizers
Cold Appetizers
0.6%
0.6%
40
40
Waste Control Guidelines
Waste Control Guidelines
0.6%
0.6%
41
41
Daily Preparation
Daily Preparation
0.6%
0.6%
42
42
Quality Standards
Quality Standards
0.6%
0.6%
43
43
Inventory Control
Inventory Control
0.5%
0.5%
44
44
Daily Production
Daily Production
0.5%
0.5%
45
45
Knife
Knife
0.5%
0.5%
46
46
Kitchen Areas
Kitchen Areas
0.5%
0.5%
47
47
Food Hygiene
Food Hygiene
0.5%
0.5%
48
48
Staff Members
Staff Members
0.4%
0.4%
49
49
Hygiene Standards
Hygiene Standards
0.4%
0.4%

3,193 Chef De Partie Jobs

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