CHEF DE PARTIE SKILLS, EXPERIENCE, AND JOB REQUIREMENTS

Updated: Nov 12, 2024 - The Chef De Partie plays a crucial role in the active preparation and continuous refinement of menus, consistently delivering exceptional quality that surpasses guest expectations. Tasked with enforcing food safety standards and compliance among the kitchen staff, this position ensures all operations align with health regulations. Leadership, organization, and a commitment to impeccable hygiene are hallmarks of this role, underpinning a dedicated effort to provide outstanding customer service through culinary excellence.

Essential Hard and Soft Skills for a Standout Chef De Partie Resume
  • Culinary Expertise
  • Food Safety Knowledge
  • Menu Planning
  • Inventory Management
  • Equipment Operation
  • Nutritional Knowledge
  • Food Preparation Techniques
  • Quality Control
  • Portion Control
  • Cost Control
  • Leadership
  • Communication
  • Teamwork
  • Problem Solving
  • Attention to Detail
  • Adaptability
  • Stress Management
  • Time Management
  • Creativity
  • Professionalism

Summary of Chef De Partie Knowledge and Qualifications on Resume

1. BS in Culinary Arts with 3 years of Experience

  • Knowledge of Basic Food Hygiene principles.
  • Knowledge of Health and Safety for F&B industry.
  • Knowledge of kitchen utensils and equipment.
  • Knowledge of food products and food preparation.
  • Must be comfortable and able to work in a fast peace, busy environment.
  • Available to work long hours standing, flexible schedules, weekends and holidays.
  • Italian Cuisine Background is a plus.
  • Chef de Partie must have Josper Grill skills

2. BS in BS in Food Science with 6 years of Experience

  • Passionate about delivering high quality fresh cuisine/cookery/food
  • Strong background in working in restaurants at this level 
  • Confident, motivated, hardworking with a can-do attitude
  • Looking to progress career to the next level
  • Be a clear communicator and enjoy leading a team
  • Experience working in a pub/bistro environment
  • Well versed in all kitchen areas with hands on experience
  • Experience with kitchen operations and functions 
  • Ability to cook a broad range of food items
  • Ability to work as part of a team
  • Ability to work in a high stress environment
  • Ability to follow and give direction 

3. BS in Nutrition and Dietetics with 5 years of Experience

  • Demonstrate advanced dry heating cooking techniques
  • Demonstrate advanced moist heat cooking techniques
  • Demonstrate sous vide method
  • Understand Asian food culture and technique
  • Understand Halal food requirements 
  • Relevant experience in the F&B industry will be an advantage
  • Basic English and 1 other language
  • WSQ Basic Food Hygiene certificate
  • Willing to work on rotating shifts
  • Willing to work on weekends and public holidays Attributes
  • Must be able to work in a kitchen environment and able to withstand exposure to heat, steam and fire

4. BA in Gastronomy with 2 years of Experience

  • Active involvement in the preparation, delivery and continuous improvement of menus, ensuring high quality service beyond expectations
  • Management of kitchen food safety requirements and compliance across the kitchen team
  • Stock inventory management
  • Lead, inspire and develop the on-train kitchen team, ensuring seamless back of house operations
  • Ensure compliance with HACCP, hygiene, cleanliness and general safety of all staff working within the food preparation area
  • Excellent verbal and written communication skills
  • Exceptional organisational & time management skills
  • Well versed in maintaining the highest level of kitchen hygiene
  • A genuine desire to deliver outstanding customer service
  • Immaculate personal presentation, professionalism and natural leadership ability
  • Passion for food and produce.

5. BA in Hospitality Management with 7 years of Experience

  • Experience working at CDP level within a rosette/fine dining environment
  • Have the ability to be versatile and adaptable
  • Able to work at high speed accurately within a high-pressure environment
  • Able to deliver on the highest standards of health and hygiene
  • Able to show you can cook up to rosette standard
  • Have a food hygiene certificate
  • Flexible to working hours and variable shift patterns
  • Experience in Japanese cuisine is an advantage
  • Knowledge in handling knives, cleaning, peeling and cutting of ingredients etc.
  • Familiar with using various types of kitchen equipment
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