In a kitchen’s hierarchy, a chef de partie works under the direction of a sous chef. S/he is responsible for a leading a team to perform certain activities in the kitchen. These culinary professionals prepare dishes, check the quality and quantity of food and inspect supplies and equipment. They also monitor sanitation processes and ensure that all standards and regulations of the restaurant are followed effectively.

A Chef De Partie needs to be very precise when writing a resume. A lot of stuff needs to be incorporated in terms of culinary knowledge and customer service expertise. Following is the best resume sample for chef de partie which will help you write your own.


Chef De Partie Resume Sample


Adam Lee

30 Patchen Avenue ● Brooklyn, NY 78999 ●  (000) 999-9999 ● adam.lee @ email . com


Performance Summary: Self motivated and quality-driven individual with a strong commitment to prepare exceptional cuisine and maintain safe and efficient kitchen environment. Demonstrated passion for motivating culinary team to deliver truly spectacular results. Highly skilled in creating menu specials while ensuring that all stations are set before service time. Track record of maintaining cleanliness and sanitation of kitchen.


• Special meals preparation• Proper portioning• Garnishing
• Substitute items preparation• Regulating temperature• Pulling food
• Food logs maintenance• Quality monitoring• Assets protection


Chef De Partie Fountain Bleu, Brooklyn, NY                             Mar 2010 – Present

• Prepare salads, soups, fish, meats, vegetables, desserts and other foods
• Ensure that all stations are set appropriately
• Process and store food itms
• Make sure that all kitchen staff is aware of standards and protocols
• Manage rotation of food items in chillers
• Ensure kitchen and wors area’s cleanliness
• Maintain and ensure the quality of prepared and raw items

Key Achievements
• Reorganized the food rotation procedure by employing a “time log” for each type of food item
• Awarded Employee of the Year 2012 Award following provision of excellent kitchen services and supervisor feedback

Kitchen Helper – Nemacolin Woodlands Resort, Farmington, PA      Apr 2008 – Mar 2010

• Assisted in chopping vegetables and meat products
• Washed dishes and flatware
• Cleaned kitchen counters and floors
• Unload supplies and ensure that inventory and stock levels are maintained
• Replenish food line and set up dining room

Key Achievements
• Handled kitchen work for three simultaneous events at the restaurant without any errors
• Awarded Employee of the Month award three times consectively


Farmington City College, Brooklyn, NY – 2009
Associate’s Degree in Culinary Arts


• Strong teamwork skills
• Exceptional sense of guest service
• Excellent knowledge of culinary deliverance
• Able to work on rotating shifts