Commis Chef Resume Samples

Commis Chef

Accomplished tasks as assigned by the Sous and Executive Chefs in a timely manner.

• Responsible for receiving, storing, and rotating produce, dairy, meat, fish, poultry, and shellfish based on a FIFO rotation.
• Ensured a clean and organized work station while preparing food items for service. Properly prepped and executed recipes as assigned by the Sous Chef.
• Responsible for straining, cooling, and storing stocks in a timely manner.
• Accompanied the offsite events team on special events to assist in preparation, plating, and service of hors d'oeuvres, salad, cheese, entre, and dessert courses.

Commis Chef

One of the best dinning restaurants in UAE -United Arab Emirates

• Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
• Got chance to work with several Michelin star chefs who got Best Chef awards, which motivated me and inspired to get challenge for my future goals.
• Got chance to attend several food festivals in Dubai.

Cook/commis Chef

Prepared the mis en place for the restaurant

• Made salads for the buffets
• Cooked the main meals and assisted and plating up the dishes
• Was given the responsibility to prepare and cook the Sunday roast which included a three course meal
• Made orders for the stock and supplies in the kitchen and coffee shop
• Assisted in the coffee shop (made coffees, prepared cakes, and made other beverages)
• Cleaned, maintained, and organized kitchen
• Assisted in taking orders and cash register during slow hours

Clerk and Commis Chef

Account receivables and payables

• Assisted customers by providing information and resolving complaints
• Distributed procedure and policy information to staff and customers
• Maintained clean and sanitized cooking surfaces, appliances and implements
• Validated foods inventory and quality and assisted in food preparations
• Operated large-volume cooking equipment

Commis Chef

Five-star hotel, with banqueting service and an a la carte restaurant, the Booking Office.

• Banqueting; service includes both plated and buffet style meals for between 10 and 500 guests per event, maximum capacity approximately 1000 guests.
• The Booking Office; a la carte service averaging 400 covers per night.
• Responsible for station set-up, product preparation and order production during service for all sections of the line.

Commis Chef

Provide customer service

• Prepared/ cooked food
• Checked for expired products (expiration dates)
• Organized and maintained a neat work area

Commis Chef/prep Cook

• Operated kitchen equipment abiding by safety rules and cleaning methods.
• Proficiently handled multiple tasks with precision in a fast-paced environment.
• Answered phone calls in regard to allergy inquiries and catering orders.
• Consistently and effectively communicated with the front-of-the-house to ensure guest satisfaction.

Commis Chef

Check the quantity and quality of received products.

• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Record production or operational data on specified forms.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.

Commis Chef

• Assisted Hotel Chefs in all aspects of cookery, Saucier, Garde Manger, and Chef de Partie for the main dining room.
• Catering chef for private functions.
• Assisted in Room Service prep.
• Uphold high standard of food handling and sanitation within the kitchen.

Commis Chef

• Learning all positions in the kitchen from prep to lead
• Learning ordering and scheduling
• Working the line and back kitchen in various positions and task
• Working clean and effective being evaluated and criticized daily to improve quickly