commis chef Archives

Professional Summary

Ambitious and promising chef with culinary education and entry-level work experience. Trained in multiple cuisines and preparations and knowledgeable of basic and advanced cooking techniques. Able to prioritize safety in the kitchen while upholding high standards for meal and ingredient preparation. Takes direction well and can work under extreme pressure while maintaining a positive attitude. Passionate about pursuing a career in the culinary industry.

Employment history

Commis Chef, Lockman and Sons. Yajairaport, Texas

Dec. 2018 – Present

Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
Prepare and service all food items for a la carte and/or buffet menus according to hotel recipes and standards
Actively share ideas, opinions and suggestions in daily shift briefings
Maintain proper rotation of product in all chillers to minimize wastage/spoilage
Ensure storeroom requisitions are accurate
Have full knowledge of all menu items, daily features and promotions
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
Follow kitchen policies, procedures and service standards
Follow all safety and sanitation policies when handling food and beverage
Other duties as assigned

Cook, Batz, Brakus and Gleichner. Pagacberg, Nebraska

Nov. 2015 – Jan. 2016

Cleans food preparation areas as determined by law and company policy
Prepare food to the specifications of the client
Prepare food before the arrival of guests
Make adjustments to food items to accommodate guests with allergies or specific diet concerns
Season food according to recipes or company needs
Order ingredients and spices as needed
Operate various kitchen appliance such as a blender, oven, grill, or stand mixer
Portion, arrange, and garnish food based on client preference
Assist other cooks during the food assembly process
Devise new recipes
Estimate expected food consumption and organize preparation
Prepare any necessary sauces or accompaniments before meal service begins
Stay open until the last customer leaves
Offer a creative menu to compete with other local restaurants
Cleans up after business hours
Alter dishes based on consumer suggestions or requirements

Education

Southern Wiegand, Schmelerberg, Nevada

Certification Degree, Culinary Arts, Jun. 2010

Eastern Cummings College, Mullermouth, Alabama

Bachelor of Science, Electronics & Communications Engineering, Aug. 2005

Skills

Western Cuisine

Mediterranean Cuisine

Chinese Cuisine

Japanese Cuisine

Korean Cuisine

Indian Cuisine

Filipino Cuisine

Professional Summary

Creative, attentive, experienced Commis seeking role as Head Chef at a reputable, fine-dining establishment. Dedicated professional offering over 3 years’ experience overseeing restaurant operations and the preparation of food at a well-known hotel in Taiping. Exceptional time management and leadership skills with a focus on customer experience and quality of service.

Employment history

Commis Cook, Kiehn, Wolf and Renner. Christopherbury, Maine

Jul. 2018 – Aug. 2018

Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Portion, arrange, and garnish food, and serve food to waiters or patrons.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Turn or stir foods to ensure even cooking.

Commis Chef, Langosh, Ratke and Moore. Boyerside, Missouri

Feb. 2018 – Mar. 2018

Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Season and cook food according to recipes or personal judgment and experience.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Substitute for or assist other cooks during emergencies or rush periods.

Education

Southern Gislason, Terrytown, Texas

Associate of Arts, Culinary Art, Present

Skills

Fruit Carving

Cooking

English

Working for Italian restaurants as a commis chef.
Being a part of great culinary team.
Work in all areas of the restaurant under the supervision of the executive chef.
Learn new skills quickly and make for an excellent addition to the kitchen team.

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.

Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
Performing basic cleaning duties and ensuring that work stations are properly sanitized.
Aid the head chefs and sous chef

Assisted with prep work before the restaurant opened.
Helped to prepare kitchen for nightly service.
Cleaned and organized the kitchen and kept it an enjoyable and orderly place to work.
Gained valuable knowledge of how kitchens are run and what competencies a chef needs to have to thrive in a kitchen environment.

One of the pioneer chefs of the company
Initially assigned to banquet to prepare main course for functions
Assigned to pastry tasked to prepare different selections of cakes and pastries
Planned and directed food preparation in fast-paced environment.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.

In charge of stock control for the freezers, pantries and store rooms.
Encouraging junior staff in their training and development.
Contacting suppliers and ordering vegetables, meats, kitchen and cleaning equipment.
Controlling stock rotation to ensure the kitchen and larder are always well stocked.

Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.Check the quantity and quality of received products.
Deciding what quantities are to be cooked and the amount of portions to be served.
Constantly checking the quality of the food being served to customers.
Checking staff to make sure they are wearing appropriate clothing whilst in the kitchen.

Enquiring is any clients have allergies and then cooking meals accordingly.
Responsible for high standards of food, hygiene, and heath and safety.
Keeping an eye on the temperature of cookers and roasters.
Assisting the catering manager to price up menus.

Cooking and preparing a variety of fresh nutritious midday meals and other refreshments.
Supervising food service assistants and kitchen staff, organising their daily duties and monitoring performance.
Ensuring that appropriate levels of hygiene and cleanliness are maintained in the kitchen.
Washing, cutting and preparing food before it is cooked.
Taking into account the wishes of clients when planning of menus.
Making sure good nutritional standards are maintained when preparing meals.
Making sure that all food at point of delivery is of the highest quality.

Worked in the banqueting and the restaurant of the hotel. Both kitchens are high volume and high standard.
I worked quickly and worked with a team oriented mindset. I worked with the Chef to create new dishes and presented my ideas.
Occasionally takes on extra duties, such as cleaning, when the kitchen is short-staffed or the restaurant is particularly busy
Takes direction and works with the restaurant’s administrative team

Maintaining high standards of hygiene
Preparing the ingredients for a more senior chef
Measuring dish ingredients and portion sizes accurately
Dealing with deliveries and stock rotation
Employs food safety best practices and makes sure that all kitchen staff members do the same
Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces
Work quickly and accurately during busy periods, such as weekends and evenings

Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
Prepare and service all food items for a la carte and/or buffet menus according to hotel recipes and standards
Actively share ideas, opinions and suggestions in daily shift briefings
Maintain proper rotation of product in all chillers to minimize wastage/spoilage
Ensure storeroom requisitions are accurate
Have full knowledge of all menu items, daily features and promotions
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

Perform all manner of food preparation and cooking under the direction of the Head Chef.
Maintain all safe and sanitary food handling practices.
Learn and recording skills and recipes from other members of the department
Report any maintenance issues to the Head Chef immediately

Prepare breakfast, lunch, dinner and provide prompt, courteous, and accurate service to all the guests as per organizational standard of quality, as directed
Control food wastage without compromising on food quality
Prepare all mise en places in production sections for smooth kitchen operations as directed.
Ala carte menu buffet menu, table d hote menu.
Ensure hygiene and cleanliness of the area at all times.
Responsible for maintaining all kitchen equipment in the area in good working condition
Maintain complete hygiene in work area and ad her to the HACCP standards

check food to ensure its quality
regulate temperatures of ovens, grills and other cooking equipment
clean food in preparation for cooking
cook food by a range of methods (baking, braising, frying, roasting or steaming).
prepare food for plating to ensure well presented
ensure the kitchen was hygienic and function

Rotated food regularly, removing any items that were outdated and disposed of them properly.
Properly cleaned the kitchen, including counters, work areas, shelves, refrigerators and freezers.
Supervised, trained and developed team members in accordance with company policies and procedures.
Monitored temperature of fridges, shelves and storage areas and reported failures to the manager.
Signed for deliveries, checked the items into inventory and then stocked everything into its proper place in the pantry.

Prepare desserts for dinner service and catered events.
Artistically plate individual desserts.
Prepare ingredients for dinner service.
Create dinner and lunch specials.
Maintain clean work area and equipment.

Prepare, lunch, dinner and provide prompt, courteous, and accurate service to all the guests as per organizational standard of quality, as directed.
Control food wastage without compromising on food quality.
Prepare mise en places in production sections for smooth kitchen operations as directed.
A la carte menu, buffet menu, table d hote menu préparation.
Ensure hygiene and cleanliness of area at all times.
Responsible for maintaining all kitchen equipment in the area in good working condition.

Responsible for preparing and cooking all food items by the recipe and to specification.
Responsible to maintain cleanliness, sanitation at the assigned work area.
Able to produce quality product in a timely and efficient manner for the guests or staff.
Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.
Checks supplies and prep lists and ensures all items are prepared in a timely fashion.
Check and ensure the correctness of the temperature of appliances and food.

Assigned to banquet to assist in cooking main courses and soups for functions
Assigned to Polo Bistro (Fine Dining Pool-side Restaurant) mainly to prepare salads, appetizers and sandwiches; and assist in preparing main courses
Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Seasoned and cooked food according to recipes or personal judgment and experience.

Mise-en-place and preparation of ala carte menu items.
Assisting the chef in food preparation.
Follow the FIFO rule to avoid any wastage.
Ensure hygiene and cleanliness of the kitchen area all the time.
Responsible for cleanliness and sanitization of all equipment in an appropriate hygienic manner.
Ensure appropriate and professional communication with all the team members at all times.

Prepare dough, following recipe.
Check raw ingredients for maturity or stability for processing and finished products for safety, quality, and nutritional value.
Inspect food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management standards.
gained extensive knowledge in a range of alcohol, wines and gins in particular

Determine production schedules to ensure timely delivery of food.
Instruct cooks in the preparation, cooking, garnishing and presentation of food.
Determine how food should be presented to create decorative food displays.
Check temperatures of freezers and refrigerators to ensure proper functioning.
Order, receive, and store stock supplies.

Assisting and supporting colleagues and manager in a team environment.
Assisting the servers when the place get busy and maintain a good relationship.
Ensures all equipment is in working order and report any items in need of repair
Do inventory on the products that is use to make the meal preparation
Prepare and cook food orders with a sense of urgency

cut and prepared charcuterie
prepared food displays for the restaurant including ice baths for seafood
prepared food for dietary requirements
organised food ordering and stock take
received and stored supplies
communicated with in house guests and patrons while serving their meals
managed functions and worked with a team to produce food for venues

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Andrew Smith

Professional Summary

Employment history

Education

Skills

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Andrew Smith

Professional Summary

Employment history

Education

Skills

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