Hospitality & Food Service · Mid-Level (3+ yrs)

Chef de Partie Resume

This sample shows how a chef de partie can describe running a kitchen station, preparing dishes to spec, and keeping food safe. A strong resume names the stations, equipment, and certificates you have used, and gives clear examples of steady service and teamwork.

Alex Morgan

Chef de Partie

  • alex.morgan@example.com
  • +1 555 0100
  • Denver, CO

Summary

Chef de Partie with four years of experience in restaurant kitchens, including two years running a hot line station. Strong in mise en place, consistent portioning, and safe food handling. Holds a food hygiene certificate and works closely with kitchen teams to keep service on pace.

Experience

Chef de Partie at Juniper Table (2022 – Present) - Ran the grill station for dinner service, preparing menu dishes to recipe and portion standards. - Set up mise en place and restocked during service, helping the team serve about 70 covers per shift. - Rotated labeled stock and logged temperatures as part of daily food safety checks. Line Cook at Copper Ladle Kitchen (2020 – 2022) - Prepared and plated grill and vegetable dishes during lunch and dinner service. - Cleaned and closed the station to the kitchen's daily sanitation checklist.

Education

Vocational Certificate in Professional Cookery — Northfield Culinary Training Centre (2020)

Skills

  • Line cooking
  • Food safety
  • Kitchen sanitation
  • Stock rotation
  • Portion control
  • Knife skills
  • HACCP procedures
  • Combi oven operation
  • Mise en place
  • Station setup

Certificates

• Food hygiene certificate • Allergen awareness course

Equipment

• Combi oven • Commercial fryer • Flat top grill

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Common keywords

Skills and tools often listed for this role. Use only the ones you have, in the job advert's wording. Click one to copy it.

Action verbs

PreparedCookedPlatedPortionedRestockedCleanedTrained

How to write a Chef de Partie resume

Name the stations you know

Put your most relevant station experience near the top of your work history. Name the sections you have worked on, such as grill, sauté, pastry, or larder, and say what you prepared there. Include the type of kitchen and service, such as a restaurant dinner shift or catering event, so employers can judge how your experience fits their menu and pace.

Show steady service habits

Use examples of mise en place, portion control, stock rotation, temperature checks, and cleaning routines. Add modest numbers only when you can explain them, such as covers handled on a typical shift or how many dishes you prepared. Avoid guessed savings or inspection scores; reliable details about your own work are more useful than inflated claims.

List certificates and equipment

Give relevant food hygiene, food safety, or allergen training its own line, with the certificate name and date if known. Requirements and certificate names vary by country and employer, so do not call one certificate mandatory everywhere. Name ovens, grills, fryers, or other equipment you can use safely, and be ready to describe your experience.

Include informal kitchen work

Short jobs, seasonal shifts, catering help, and family or community cooking can show useful experience if they involved real kitchen duties. Label the setting honestly and describe the food prep, station support, or cleaning you did. Use years when exact months are unclear, and leave out unrelated tasks, unverified claims, and reasons for leaving.

Questions about this role

How long should a chef de partie resume be?

One page is usually enough for a few years of kitchen experience. Use a second page only if you have more relevant roles, training, or certificates that need space. Put recent station work, food safety training, and equipment skills where they are easy to find, and keep each bullet focused on a duty or result.

Can I apply without culinary school experience?

Yes. Describe hands-on work from a restaurant, café, catering team, or other kitchen, including the stations and dishes you handled. Informal or unpaid experience can count if you label it accurately and explain your duties. If you have limited experience, include relevant short courses and practical food preparation skills without suggesting you held a chef de partie title.

Which food safety certificates should I list?

List any current food hygiene, food safety, allergen awareness, or HACCP training you have, using the certificate's actual name and date if available. Requirements and accepted certificates vary by country and employer, so check the job advert and local expectations. Do not describe a certificate as legally required unless you have confirmed that applies where you are applying.

Should I include seasonal or part-time kitchen jobs?

Yes. They can show service experience, station skills, and reliability. Mark the role as seasonal or part-time if that helps explain its schedule, and use accurate dates. For a brief job, one clear bullet may be enough; group recurring casual catering work under a truthful description rather than making it look like a full-time position.