Commis Chef Resume Example Company Name

COMMIS CHEF

Professional Summary

Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings. Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste. Skilled Baker with exceptional knowledge of baking times, methods, temperatures and flavors. Understands proper function and maintenance of all bakery utensils and equipment.

Skills

Beautiful presentation of food
Institutional and batch cooking
Strong attention to safe food handling procedures
continental cuisine expert
Hospitality and service industry background
Employed at Three Lamps bar and Eatry, featured in Canvas Magazine"Critics' Picks" column

Work History

Commis Chef06/2010 to 08/2012
Company Name – City, State

Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Reduced food costs by using seasonal ingredients, setting standards for portion size and minimizing waste.
Verified proper portion sizes and consistently attained high food quality standards.
Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
Practiced safe food handling procedures at all times.
Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.

Chef de partie08/2012 to 11/2012
Company Name – City, State

Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.

Chef de Partie and Bartending12/2012 to 01/2014
Company Name – City, State

Greeted guests in a timely and professional manner.
Maintained full knowledge of beverage lists and promotions.
Enthusiastically and appealingly described food and drink specials to guests.
Carefully followed safety and sanitation policies handling food and beverages.
Poured drinks using standard pour according to specifications.
Managed strict beverage control to minimize waste.
Set up glassware and liquor prior to events.
Ensured liquor was secured at the end of shifts.
Refused service to intoxicated guests.
Cleaned, mopped and vacuumed the bar area.
Cleaned shelving, mixers, cups, blenders and soda guns.
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
Comprehensive knowledge of food and catering trends
Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
Practiced safe food handling procedures at all times.
Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.

Chef de Partie01/2014 to 09/2014
Company Name – City, State

Education

Associate of Arts: professional cookery2012Cornell Institute of Business And Technology- City, State

Resume Overview

School Attended

Cornell Institute of Business And Technology

Job Titles Held:

Commis Chef
Chef de partie
Chef de Partie and Bartending
Chef de Partie

Degrees

Associate of Arts : professional cookery 2012

Commis Chef Resume Example

Resume Score: 80%

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