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Resume example

Cook resume example

A cook in France works within a defined position in the kitchen, often a station such as garde-manger (cold starters), entremetier (vegetables and sides), saucier or grill.

The day starts with receiving and checking deliveries, then the mise en place for your station: stocks, sauces, cut vegetables, portioned proteins, all labelled and stored at the right temperature. During service, you cook and plate to order when the chef calls out tickets, keeping timings aligned with the other stations. After service, you clean, record temperatures and prepare the list for tomorrow. In institutional catering (schools, hospitals, company restaurants), the pace is different: larger volumes, set menus, nutrition guidelines and strict traceability, but more regular hours.

Resume example

[First name Last name]

Cook / Chef de Partie | French Bistronomy and Seasonal Menus

[City] · [phone] · [email]

Profile

Cook with [x] years in brasseries and bistronomy restaurants, currently chef de partie on the hot station. Runs a station alone on services of [x] covers, prepares seasonal dishes with the chef, manages orders and trains commis. Fluent in HACCP procedures.

Experience

Chef de Partie (Hot Station), [Restaurant name], [City]

[month year] to present

  • Ran the hot station alone on lunch and dinner services of around [x] covers
  • Prepared stocks, sauces and garnishes daily following the chef's technical sheets
  • Contributed [x] dishes to the seasonal menu, from tests to final plating
  • Trained two commis on cuts, cooking and station organisation
  • Kept temperature and traceability records up to date in line with the HACCP plan

Resume headlines

  • Cook / Chef de Partie | French Bistronomy and Seasonal Menus
  • Line Cook | Grill and Sauce Station, High-Volume Brasserie
  • Institutional Catering Cook | Large-Volume Production and HACCP

Summaries for your profile

Entry level

Qualified cook (CAP Cuisine) with placements in a bistro and a hotel kitchen. Confident with knife skills, classic sauces and cooking meat and fish to order. Organised in the mise en place, rigorous with hygiene, and keen to progress to chef de partie.

Experienced

Cook with [x] years in brasseries and bistronomy restaurants, currently chef de partie on the hot station. Runs a station alone on services of [x] covers, prepares seasonal dishes with the chef, manages orders and trains commis. Fluent in HACCP procedures.

Career change

Former [previous job] who retrained as a cook through the Titre professionnel Cuisinier, with a placement at [Restaurant]. Brings resilience, team spirit and a methodical approach to organisation, and is ready to take a station under supervision.

Tips

  • Mention the stations you have held and the level of autonomy (assisted, alone, supervising).
  • Specify the type of cuisine and establishment: bistro, brasserie, gastronomic, hotel, catering.
  • Give an idea of service volume with placeholders if needed.
  • List hygiene training and HACCP knowledge, which employers must document.
  • Mention contributions to the menu, even small ones.

Mistakes to avoid

  • Listing generic qualities instead of stations and techniques.
  • Not distinguishing between commis and chef de partie responsibilities.
  • Ignoring institutional catering experience, which is valued for volume and hygiene.
  • Gaps in seasonal work without explanation.

Working as a cook in France

In France, search for cuisinier or cuisinière, chef de partie, demi-chef de partie, second de cuisine or cuisinier en restauration collective. The usual diplomas are the CAP Cuisine, the Bac pro Cuisine, the BP Arts de la cuisine and the Titre professionnel Cuisinier. No diploma is legally required to work as an employee, but commercial restaurants must have at least one staff member trained in food hygiene, so this training is a plus. French kitchens follow a brigade structure with clear hierarchy and vocabulary, and knowing this vocabulary helps a lot. Institutional catering also recruits in the public sector, sometimes through competitive exams. Expect evenings, weekends, split shifts and seasonal jobs.

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Frequently asked questions

Which title should I use if I was both commis and chef de partie?

Show both under the same restaurant, with dates: commis first, then chef de partie on the station you took over. Head chefs read this progression as proof that a kitchen trusted you. Use 'chef de partie' as your headline only if you actually ran a station alone during service.

Is fine dining experience necessary?

No. Many restaurants prefer cooks who are fast and reliable on high volume. Gastronomic experience shows precision and discipline, and bistro or brasserie experience shows speed. Present the experience you have in terms of what the target restaurant needs.

Should I mention institutional catering on a restaurant resume?

Yes. Production for schools, hospitals or company restaurants teaches volume, planning and strict hygiene. Explain the type of production and your role. If you want to move to à la carte cooking, add any experience of cooking to order or placements in restaurants.

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