Commis Chef Resume Examples

commis chef

  • 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

commis chef

  • 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 

commis chef

  • 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.

commis chef (ojt)

  • 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

commis chef

  •  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. 

commis chef

  • 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.

commis chef

  • 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. 

commis chef

  • 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 prĂ©paration. 
  • Ensure hygiene and cleanliness of area at all times. 
  • Responsible for maintaining all kitchen equipment in the area in good working condition.

commis chef

  • 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.

commis chef

  • 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.