Commis Chef Resume

When writing a Commis Chef Resume remember to include your relevant work history and skills according to the job you are applying for. Whether you're seeking an entry-level position or have been in your career for a few years, exposing your relevant achievements in your resume can allow you to stand out and get that job interview.

This resume example is a great representation of what a hiring manager is looking for in a Commis Chef Resume. Feel free to use this example for reference as you create your own resume or use this easy resume builder that will guide you through every step of your building your resume in just a few minutes.

Here is the Commis Chef Resume example:

Charles Islam

4340 Middleville Road

Monrovia, CA 91016

(555)-555-5555

[email]

Job Objective A challenging position as Commis Chef in your organization where I can use my gastronomic knowledge and skills.

Highlights of Qualifications:

  • Vast experience working in fast paced catering environment
  • Profound knowledge of operations of food preparation kitchen equipments
  • Operational knowledge of cooking methods and food ingredients
  • Good understanding of ingredients measuring and mixing techniques
  • Strong understanding of measuring, weighing and mixing food ingredients
  • Ability to follow given instructions and even take initiative in kitchen activities
  • Ability to work in team and perform all tasks as given by Head Chef

Professional Experience:

Commis Chef

InterContinental Hotels Group, Monrovia, CA

August 2007 – Present

  • Suggested supervisor on cost effective food items in inventory.
  • Provided assistance in receiving ordered inventory items as needed.
  • Ensured dirt-free, sanitized and completely organized cooking area.
  • Supervised duties of staff were completed on time and in compliance with instructions given by Head Chef.
  • Adhered to all established food quality and sanitation standards.
  • Ensured all kitchen dishes reaching service tables comply with approved presentation standards.
  • Avoided unwanted food waste by ensure apt check on control procedures.

Commis Chef

Fontainebleau Resorts, Monrovia, CA

May 2004 – July 2007

  • Ensured apt portions, chopping and storage of ingredients as needed for preparation of food items.
  • Cleaned, peeled and plated fresh fruits and vegetables.
  • Prepared ingredients with right weigh, measure and mix.
  • Followed recipes meticulously to cook food keeping up with quality standards and presentation instructions.
  • Used efficiently kitchen equipments including ovens, grills, fryers, stoves and microwaves.
  • Inspected food preparations for quality and quantity.
  • Supervised cooking procedures at every step to ensure quality is maintained.
  • Served cooked food items in appropriate portions onto apt receptacles.

Education

Bachelor’s Degree in Culinary Arts Management

Worcester State College, Worcester, MA