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Pilu Restaurant - Chef De Partie Resume Example

Raadlsseno Nstiari
XXXXXXXXX XXXXXX, Manly Vale, NSW 2093 XXXXXXXXX XXXXXX, 2093, Manly Vale NSW | XXXXXXXXXX | XXXXXXXXXXXXXXXXXXXXXXX
Professional Summary

Accomplished and energetic Chef with a solid history of achievement in Hospitality. Motivated leader with strong organizational and prioritization abilities. Areas of expertise include cooking, managing and comunication.

Skills
  • Food Production
  • Monitoring
  • Production and Processing
  • Active Listening
  • Quality Control Analysis
  • Speaking
  • Customer and Personal Service
  • Management of Personnel Resources
  • Active Learning
  • Reading Comprehension
  • Operation and Control
  • Service Orientation
  • Equipment Selection
  • Equipment Maintenance
  • Installation
Experience
chef de partie 10/2014 to Current
Pilu Restaurant Freshwater, NSW
  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
  • Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
  • Season and cook food according to recipes or personal judgment and experience.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  • Portion, arrange, and garnish food, and serve food to waiters or patrons.
  • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
  • Coordinate and supervise work of kitchen staff.
  • Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
head chef 08/2013 to 08/2014
Marciano's Restaurant Lindfield, NSW
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Estimate amounts and costs of required supplies, such as food and ingredients.
  • Record production or operational data on specified forms.
  • Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
  • Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  • Recruit and hire staff, such as cooks and other kitchen workers.
  • Arrange for equipment purchases or repairs.
chef de partie 09/2012 to 08/2013
Bistecca Restaurant Abbotsford, NSW
  • Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
  • Season and cook food according to recipes or personal judgment and experience.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  • Portion, arrange, and garnish food, and serve food to waiters or patrons.
  • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
  • Coordinate and supervise work of kitchen staff.
chef de partie 02/2010 to 08/2012
Ristorante Villa del Cerro Province of Macerata, Marche
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  • Portion, arrange, and garnish food, and serve food to waiters or patrons.
  • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
  • Keep records and accounts.
  • Coordinate and supervise work of kitchen staff.
  • Bake breads, rolls, cakes, and pastries.
  • Plan and price menu items.
chef de partie 09/2009 to 02/2010
Bakery Filoni 1950 Macerata, Marche
  • Bake breads, rolls, cakes, and pastries.
  • Coordinate and supervise work of kitchen staff.
  • Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
  • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
chef de partie 11/2008 to 09/2009
Restaurant " I 2 Cigni" Montecosaro Scalo, Marche
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Turn or stir foods to ensure even cooking.
  • Season and cook food according to recipes or personal judgment and experience.
  • Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  • Portion, arrange, and garnish food, and serve food to waiters or patrons.
chef de partie 12/2006 to 11/2008
Met Restaurant Venice, Veneto
  • Season and cook food according to recipes or personal judgment and experience.
  • Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  • Portion, arrange, and garnish food, and serve food to waiters or patrons.
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Coordinate and supervise work of kitchen staff.
  • Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
Cooks, Restaurant 04/2005 to 11/2006
Restaurant "L'Arcimboldi" Foiano della Chiana, Toscana
  • Season and cook food according to recipes or personal judgment and experience.
  • Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  • Portion, arrange, and garnish food, and serve food to waiters or patrons.
  • Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
  • Bake breads, rolls, cakes, and pastries.
chef de partie 04/2004 to 04/2005
Ostaria DellHOrso Rome, Lazio
  • Bake breads, rolls, cakes, and pastries.
  • Prepare relishes and hors d'oeuvres.
  • Substitute for or assist other cooks during emergencies or rush periods.
  • Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
  • Portion, arrange, and garnish food, and serve food to waiters or patrons.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
commis de cusine 08/2003 to 04/2004
Ristorante "Gualtiero Marchesi Erbusco, Lombardia
covered role of commi
  • Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
  • Prepare relishes and hors d'oeuvres.
  • Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
  • Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
  • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Education
High School Diploma: Hospitality Jul 2003 Istituto di Istruzione Supoeriore Alberghiero "Albert Eistein" - Province of Ancona , Marche
ENGLISH CERTIFICATE: ENGLISH LANGUAGE IELTS CERTIFICATE - Sydney , NSW
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Resume Details

This is a real resume for a Chef De Partie in Manly Vale, NSW with experience working for such companies as Pilu Restaurant, Marcianos Restaurant, Bistecca Restaurant. This is one of the hundreds of Chef De Partie resumes available on our site for free. Use these resumes as templates to get help creating the best Chef De Partie resume.

Previous Companies:

  • Pilu Restaurant
  • Marcianos Restaurant
  • Bistecca Restaurant

Previous Job Positions:

  • Chef De Partie
  • Head Chef
  • Chefs and Head Cooks
  • Restaurant

Schools:

  • Istituto di Istruzione Supoeriore Alberghiero "Albert Eistein"
  • IELTS CERTIFICATE

Level of Education:

  • High School Diploma
  • ENGLISH CERTIFICATE

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