CV Chef de Partie: Example and Template
How to structure your CV as Chef de Partie so the head chef and HR can see your station, cover numbers and food cost competence at a glance.
Currently 28 open Chef de Partie positions in Switzerland, across 8 cantons, 4 of them from the last 7 days. Grand Resort Bad Ragaz advertises the most.
CV example — two-page template
This template is editable straight away — or upload your existing CV and it is carried into this layout automatically.
Which qualification is required for a position as Chef de Partie?
In Switzerland, employers generally expect a Federal Certificate of Proficiency as a cook for a station role, along with several years of station practice.
The basis is the three-year apprenticeship as Cook EFZ. Those who entered via the two-year Federal Vocational Certificate as a Kitchen Assistant EBA should clearly state in the CV whether and when they completed the shortened EFZ apprenticeship afterwards. List the qualification with the vocational school and year, and add which stations you went through during the apprenticeship, because head chefs read carefully whether you know Saucier, Entremetier, Gardemanger or Pâtisserie.
For the next step, further training from Hotel & Gastro formation counts: the modules towards Head Chef with Federal Professional Certificate, the trainer course for supervising apprentices, and courses on sous-vide, sensory evaluation or dietary cooking. If you have only completed individual modules so far, state this transparently - employers value a recognisable development path towards Sous-chef.
Proof of your hygiene competence is essential. State the HACCP or hygiene training according to the food service industry solution with the year, and show that you handle self-monitoring, traceability and allergen declaration in daily practice. Those without a valid work permit for Switzerland should note their permit status directly at the top of the CV, since seasonal businesses plan on short notice.
How do I present my work experience and progression within the brigade?
Describe the station, establishment size and cover numbers for each position, and make the progression from Commis via Demi Chef de Partie to Chef de Partie visible.
Start each position with the station in brackets, for example Chef de Partie (Saucier) or Demi Chef de Partie (Poissonnier). Add two lines of context: number of seats, brigade size, type of operation such as à la carte, half-board, banquet, hospital or staff catering, any Gault-Millau points awarded, and whether it was a seasonal or year-round establishment. This lets the head chef gauge your level within seconds.
Quantify every point: covers per service, number of staff and apprentices led, food cost in percent, cost savings in CHF, number of banquets and their guest count, number of menu items or recipes managed. A sentence like "Reduced station food cost from 32.5 to 28.9 percent" is far more effective than "cost-conscious working style".
Gaps and seasonal positions are normal in the hospitality industry but should be explained: off-season, military service, language stay or extra service work. List short seasonal engagements together rather than week by week, and state whether you are used to shift work, weekend and holiday duty, and split shifts.
How long should the CV be and is a photo needed?
Two pages are enough; a professional portrait photo is customary in Switzerland, but complete work references are what really matter.
Keep it to a maximum of two pages and give the two most recent positions the most space. Summarise older positions in one line each with station, establishment, location and period. With more than five seasonal positions, group them under a heading such as "Seasonal positions 2017-2020" and state the types of establishment and cover volumes.
A professional portrait photo is common in Switzerland and expected by most hotels and restaurants. Avoid photos in a private setting; a neutral photo, ideally in chef's whites, is appropriate. It remains optional, of course - an application without a photo will not lead to rejection at a serious establishment.
State your location, permit or citizenship status, phone number and email at the top, along with your earliest possible start date and notice period according to L-GAV. Enclose all work references and EFZ certificates, as the reference chain is checked thoroughly in the hospitality industry. Those who want or need to state a salary range should refer to the L-GAV minimum wage for EFZ-qualified employees of around CHF 4'500 per month based on 13 monthly salaries; for a Chef de Partie with leadership responsibility, a realistic range is CHF 62'000 to 78'000 per year.
Where Chef de Partie are hired in Switzerland
How the 28 open positions are spread across the cantons.
Figures as a table
| Canton | postings |
|---|---|
| Zürich | 3 |
| Genf | 2 |
| Wallis | 2 |
| Graubünden | 1 |
| Aargau | 1 |
| Neuenburg | 1 |
| Basel-Stadt | 1 |
| Bern | 1 |
Which languages the postings require
Of 25 postings that state a language — in brackets, those requiring professional level.
Figures as a table
| Language | postings |
|---|---|
| German | 15 (14) |
| English | 11 (10) |
| French | 8 (7) |
| Italian | 1 (1) |
Who hires Chef de Partie in Switzerland
Employers with the most open positions. Staffing agencies are excluded.
Figures as a table
| Employer | postings |
|---|---|
| Grand Resort Bad Ragaz | 3 |
| W Hotels | 2 |
| Casino Bern | 2 |
| Swiss Re | 2 |
| The Living Circle | 2 |
| Revo Hospitality Group | 1 |
Full-time or part-time?
How the positions are advertised.
Figures as a table
| Workload | postings |
|---|---|
| Vollzeit / plein temps | 24 |
| Teilzeit / partiel | 1 |
| Temporär | 2 |
The CV in full
To read through and reuse.
Nadia Steinegger
Chef de Partie (Saucier) · Cook EFZ, aspiring Head Chef with Federal Professional Certificate
Cook EFZ with 9 years of kitchen experience and for the past 4 years responsible for the Saucier station in a 14-point establishment with 120 seats. I lead a team of 3 employees including an apprentice, produce for 220 to 280 covers per service and keep my station's food cost stable below 29 percent. Strong in stock and sauce production, sous-vide low-temperature cooking, and in complete HACCP self-monitoring according to the food service industry solution.
What sets me apart
Station responsibility, not just following along: Independently run the Saucier station: mise en place, ordering from 6 suppliers, station planning for 3 people and handover to the Tournant shift with a written station folder.
Stocks and sauces from scratch: Produce around 90 liters of veal stock, poultry jus and demi-glace in-house weekly; reduced convenience share on the station from 40 to 5 percent.
Figures instead of gut feeling: Work with menu engineering and recipe costing per portion; increased contribution margin of meat dishes by CHF 2.40 per plate within 12 months.
Hygiene without complaints: Responsible for temperature checks, traceability and allergen declaration; 3 cantonal food inspections with no deficiencies noted, internal HACCP audit at 98 percent.
Key achievements
Food cost reduced by 3.6 percentage points. Reduced the Saucier station's cost of goods from 32.5 to 28.9 percent through whole-animal utilization, portioning by weight and a 21 percent reduction in prep waste - saving around CHF 34'000 per year.
Banquet production rebuilt. Introduced sous-vide pre-production for banquets up to 250 people; reduced plating time per main course from 38 to 22 minutes and saved 12 overtime hours per banquet week.
Successfully guided apprentices to EFZ. As a trainer, mentored 3 Cook EFZ apprentices, all passed their qualification procedure, average grade 4.9; documented station rotation over 6 months.
Experience
Chef de Partie, Saucier station — Hotel Seeblick Halbinsel AG, Luzern, 03/2021 - present
Seasonal establishment with 120 seats à la carte (14 points), banquets up to 250 people, brigade of 14, L-GAV.
- Led 2 employees and 1 apprentice on the station, 220-280 covers per service on peak evenings
- Reduced station food cost from 32.5 to 28.9 percent, equivalent to around CHF 34'000 per year
- Co-developed 8 seasonal menus, increased share of regional suppliers from the canton of Lucerne from 35 to 62 percent
- Revised HACCP self-monitoring for the hot kitchen, internal audit at 98 percent, 3 cantonal inspections with no deficiencies
Demi Chef de Partie, Entremetier station — Bergquell Hotel & Restaurant AG, Adelboden, 05/2018 - 02/2021
Year-round establishment with 90 seats, half-board for 140 hotel guests, brigade of 9.
- Responsible for vegetables, side dishes and soups for around 180 half-board and 60 à la carte covers daily
- Introduced vacuum and sous-vide pre-production, reduced vegetable food waste by 18 percent
- Took over ordering for 4 product groups, reduced stock levels by CHF 6'500 without shortages
- Relief cook on Gardemanger and Rôtisseur, covered 45 shifts per season across stations
Commis de cuisine — Gasthof Löwenmatt GmbH, Bern, 08/2016 - 04/2018
Traditional inn with 70 seats, daily menus and events for up to 80 people.
- Mise en place for 3 daily menus and 24 à la carte items, 90-110 lunch covers per day
- Built a recipe database with 120 standardized recipes per portion
- Kept daily temperature and cleaning logs, 100 percent documentation rate over 20 months
- Rotated through all 5 kitchen stations, including 6 months in pastry
Education
Federal Certificate of Proficiency (EFZ), Cook — Berufsfachschule Gastgewerbe, Bern · 2016
Modular training, Head Chef with Federal Professional Certificate (2 of 5 modules) — Hotel & Gastro formation, Weggis · since 2024
HACCP and hygiene training according to the food service industry solution (2023) · Trainer course for training companies, 40 lessons, Canton of Lucerne (2022) · Sous-vide and low-temperature cooking, Hotel & Gastro formation (2021) · Allergens and food declaration according to LIV (2020)