Chef De Partie Resume Example & Writing Guide

Use this Chef De Partie resume example and guide to improve your career and write a powerful resume that will separate you from the competition.

As a chef de partie, you’ll be responsible for managing a section of the restaurant—preparing food, managing inventory, ensuring quality control, and more. You’ll also be responsible for ensuring that customers receive prompt, friendly service from your team members.

If you enjoy working with your hands and love interacting with people, you might be ready to make the move into this high-energy, fast-paced career. But before you can land your next job as a chef de partie, you need a resume that will show hiring managers what you’re capable of. Here are some tips and an example to help you write a chef de partie resume that will get you hired.

Mary Thompson
Phoenix, AZ | (123) 456-7891 | [email protected]

Talented and ambitious chef de partie with over five years of experience in high-end kitchens. Proven ability to lead a team, manage multiple tasks simultaneously, and follow recipes. Driven to learn and grow in the culinary field.

Scottsdale Culinary Institute Jun '10
A.A. in Culinary Arts
Company A, Chef De Partie Jan '17 – Current
  • Supervised and trained kitchen staff to ensure proper food safety, quality standards, and adherence to company policies & procedures.
  • Assisted with the preparation of meals for guests in accordance with established recipes and portion control guidelines.
  • Maintained clean work areas, equipment, tools, and clothing at all times according to HACCP regulations.
  • Communicated any issues or concerns regarding guest satisfaction or food safety to management immediately.
  • Performed other duties as assigned by Management including but not limited to dishwashing, cleaning dining rooms, etc…
Company B, Chef De Partie Jan '12 – Dec '16
  • Assisted in the training of new hires, ensuring that they were fully comfortable with their duties before releasing them to work independently
  • Ensured that all food and dishes met quality standards by tasting each dish prior to its release for sale
  • Followed proper sanitation procedures at all times, including washing hands thoroughly and frequently sanitizing surfaces
  • Kept a clean kitchen area by sweeping floors and cleaning equipment after use
  • Prepared high-quality meals according to chef’s specifications while maintaining an organized workspace throughout shift
Company C, Cook Jan '09 – Dec '11
  • Completed all kitchen tasks, including but not limited to: food preparation, clean-up, and dishwashing and assisted in the planning of weekly menus based on seasonal produce.
  • Participated in meal service for guests, providing a safe environment that allows guests to focus on their experience with minimal disruptions from within or outside the kitchen/dining room.
  • Attended training sessions at The Greensbriar every 3 weeks as well as an annual retreat where chefs learn about current industry standards and emerging technologies alongside other RDs across the company.
  • ServSafe Certification
  • Food Handler’s Card
  • Arizona Food Handlers Permit

Industry Knowledge: Culinary Arts, Kitchen Management, Food Prep, Food Safety, Menu Creation
Technical Skills: Cooking, Knife Skills, Food Management
Soft Skills: Communication, Teamwork, Problem-Solving, Critical Thinking, Leadership, Creativity

How to Write a Chef De Partie Resume

Here’s how to write a chef de partie resume of your own.

Write Compelling Bullet Points

The best way to make your resume stand out is to use specific, descriptive language. Rather than saying you “managed inventory,” you could say you “managed inventory for 20-seat restaurant, ensuring fresh ingredients were available for daily menu planning and that supplies were replenished in a timely manner.”

The second bullet point is much more specific and provides a clear picture of what you did and the results of your work. It also provides a number to help quantify the size of the project.

Identify and Include Relevant Keywords

When you apply for a chef de partie role, your resume goes through an applicant tracking system (ATS). This system looks for certain keywords related to the position in order to determine whether you’re a good fit. So it’s important to include relevant keywords in your resume and cover letter if you want to increase your chances of getting an interview.

The best way to identify the right keywords is by reading through the job posting and taking note of the terms that are used most frequently. Here are some of the most commonly used chef de partie keywords:

  • Culinary Skills
  • Menu Development
  • Catering
  • Fine Dining
  • Restaurant Management
  • Food & Beverage
  • Cooking
  • Food Safety
  • Recipe Development
  • Banquet Operations
  • Food Preparation
  • Hotel Management
  • Culinary Management
  • Sanitation
  • Event Management
  • Chef
  • Hospitality
  • Restaurant Service
  • Catering Sales
  • Banquet Service
  • Pre-opening
  • Menu Costing
  • Restaurant Marketing
  • Food Quality
  • Culinary Education
  • Culinary Management Skills
  • Food Service
  • Fine Dining Restaurants
  • Management

Showcase Your Technical Skills

As a chef de partie, you rely on specific programs, systems, and methods to do your job. That’s why it’s essential to list your technical skills prominently on your resume. By doing so, you’ll show that you’re a valuable candidate who is familiar with the essential tools and systems used in your field.

Recruiters are looking for chefs de partie who are proficient in specific cooking methods, like sous vide and braising. They also want to see that you have experience with specific systems and methodologies, like the French brigade system. So be sure to list all of your relevant technical skills prominently on your resume.


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