They may be a sauté chef, grill cook, saucier, or a pastry chef. Washing and peeling fresh fruits and vegetables. Apr. Concern of the cleanliness and the hygiene. Click here to read more. CHEF. Commis 3 Resume Examples #commis #examples #resume #ResumeExamples … Sample chef-cv for … June 2000 – Dec. 2008 Asian cuisine experience is an advantage, but not essential, Be able to communicate proficiently both in written and spoken English, Hold a National Certificate in Hospitality Level 3 or equivalent in Professional Cookery (desirable), Be trained in Safe Food Handling practices, Demonstrate the ability of running his/her own section, ensuring service is smooth, Be able to prepare adequate mis en place for service, Have a creative approach while preparing and cooking meals for staff, Demonstrate high cleaning and hygienic standards to maintain our A Grade Kitchen standards, Have a flexible approach in adapting to guest requests, Ensure consistent great food production, in line with the high quality standards expected by Hilton, Contribute to Kitchen revenue through effective food cost control, Prepare and present high quality dishes within company guidelines, Keep all working areas clean and tidy and ensure no cross contamination, Prepare all mis-en-place for all relevant menus, Report maintenance, hygiene and hazard issues, Comply with hotel security, fire regulations and all health and safety and food safety legislation, Awareness departmental targets and strive to achieve them as part of the team, Previous experience as a Commis Chef or Apprentice Chef, Proven ability to work with a team and to follow instruction, A passion to learn and a drive to succeed in a culinary/hospitality career, Proof of completion in a basic food hygiene course, Completion of an accredited commercial cookery course or trade apprenticeship, Experience multi-tasking and working in an environment with rigorous standards, Conduct all necessary mis-en-place required by the kitchen team in a timely manner, Assist the team with general food preparation, Culinary operations include: Conference & Events, Coal Cellar + Grill, The Collins Bar & Room Service, It is essential that you have at minimum a Certificate III in Commercial Cookery, Previous Apprentice chef or Commis chef experience in a large organisation, Excellent planning, organising and time management skills, Handle seafood according to HACCP/Provincial and Federal health regulations, Prepare daily guest amenity orders for In Room Dining, Report the status of food stock levels to Chef de Partie/ Sous Chef, whether it be in excess or shortage, Maintain complete knowledge of correct and safe maintenance and use of kitchen equipment, Must be self directed, motivated and demonstrate exceptional customer service and interpersonal skills, Preparing and cooking menus according to Marriott standards, Maintaining the condition and cleanliness of the kitchen to strict hygiene guidelines, Experience in a catering operation, or related hospitality department preferred, Fluent in the national language and English. E: Leanne.Aldarelli@anymail.com P: 555-555-3475. - Select from thousands of pre-written bullet points. Commis Chef. This example will show you what goes into a CV, from the Professional Summary to the Skills section and the Hobbies section. 1 Commis Chef Resume Templates: Try Them Now | MyPerfectResume. Use the resume objective, in your case. Worked under the direction of head pastry chef and took criticism well. Takes direction well and can work under extreme pressure while maintaining a positive attitude. Present the most important skills in your resume, there's a list of typical commis chef skills: Commitment to teamwork and good communication skills Was a high-energy, positive addition to the team and helped to maintain team morale. To help further, we’ve included some information about what to expect from a commis chef job and some quick pieces of advice for your CV. One of the most important factors in getting great jobs is your CV. Commis Chef draws a dissent lives of a society every day. Dont panic , printable and downloadable free best commis chef resumes resumehelp we have created for you. Beyond the example shown above, it’s important to understand a few more important best practices for your CV:– Do list any culinary internships you have had and show how you have advanced in duties and responsibility from one position to the next. When listing skills on your commis chef resume, remember always to be honest about your level of ability. Looking for best commis chef resumes resumehelp? Click the button below to make your resume in this design. Whether you are looking for an executive chef resume, chef job description resume, chef resume objective, or a chef resume cover letter, we have it all professionally written by our best writers to guarantee success on your dream job. Samples included per resume section. To adopt becoming Commis Chef, you’ll have a passion for the discipline aggregation of brave, society, and education. A Commis Chef is not a completely skilled chef nor a beginner. Named one of several promising new chefs in metropolitan area. Array of knowledge when it comes to menu specialties, food presentation and handling, and functionality in a variety of cooking and eating venues. Being there I continued to perfect my seasoning abilities and also created 3 new delicate master dishes in the same time period. Having a background in the culinary arts and having a degree from a respected institution is sure to be impressive to potential employers and show you are serious about your career as a chef. Even though a commis chef is not the most writing-heavy position, it is still important to have a well-written and error-free CV. 2009 – Mar. Buca di Beppo, New York, NY. Resume's in PDF. Keywords: Chef resume samples, CV, resumes, catering, cooking, hospitality, format, career skills, food Created Date: 1/23/2013 6:47:28 PM Prep Sheets, Temp Checks in accordance with Perry Scott Nash, To ensure food stock is stored, labelled and rotated correctly, Correct handling and storage of food as per Health & Safety Regulations, Ensure food storage areas are kept clean and tidy, Ensure that the kitchen is maintained to the highest possible hygiene standards throughout service, Ensure correct quantities are available for the days needs, To prepare food orders as quickly as possible whilst adhering to specifications, To ensure that food is served at the correct temperature, To maintain communication with restaurant staff to monitor customer progress during the meal, To report any faults/defects to Head Chef or Manager, Carry out cleaning as directed by Head Chef, Ensure excellent customer service is always a priority, Any other tasks as directed by the Head Chef / Manager, Previous experience working within a Kitchen or similar environment, To ensure that all food handled within the section is handled in an hygienic manner, To ensure that wastage is kept to a minimum in order to achieve the GP, To provide a high standard of customer service whilst producing meals from the front of house, live cooking station, Follows all company’s policies and procedures, Have good knowledge and understanding of all Health & Safety and Food Hygiene standards, Have a minimum of 6 months in a similar position, Previous work experience in a similar position in a fast-paced environment (will be advantageous), A strong attention to detail and exceptional organisational and time management skills, To delight our guests and provide excellent service by preparing and serving food as dictated by the menu, Helping out wherever necessary to deliver a special requested product that will exceed our guest's expectations, Work closely with standard recipes and plate presentation in order to maintain standards of quality in production and presentation, Monitor Kitchen maintenance and report any defects of operating equipment to the Chef de Cuisine, A formal Commercial Cookery Certification, A working knowledge and understanding of HACCP procedures, The flexibility to work various shifts on a rotating roster including evenings, overnights, weekends and public holidays, Carrying out thorough cleaning of Kitchen equipment and areas in a timely manner, Ensuring all orders are collected and correctly stored as required, Complying with all Health & Safety regulations relating to chemicals, equipment and cleaning materials within the Kitchen, Ensure that all waste containers are cleaned as per the cleaning records, Ensure that all areas managed are kept to the correct level of cleanliness, Experience in a similar role ideally within a Hotel environment, City & Guilds 706/1or NVQ equivalent Requirements, Excellent command of the English language, A positive attitude and ability to work well within a team, Novotel Edinburgh Park is quality 4-star hotel part of Europe`s biggest hotel group, Accor, Excellent compensation package including free and discounted hotel stays to you, your friends and families, We consider junior applicants as well with basic cooking skills and experience, We expect commitment, quality and reliability, Running buffets and plated meals in large volume, Deliver a wonderful culinary experience to all guests, Duties include assisting the Production team in food preparation and performing related duties in the Kitchen, Responsible for the work assigned by Sous Chef, Executive Chef or Chef de Partie in any section of the kitchen as per the standards, Provide effective support to the team to enable them to provide a range of effective and efficient services, Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks, Maintain personal grooming and hygiene to ensure standards are maintained, Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times, Ensure that company and statutory hygiene standards are maintained, Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services, Ensure to prevent the use of contaminated products in any process of food preparation, To ensure that the assigned Kitchen areas, equipment’s and utensils are always kept as per the standards, Responsible for the work assigned by Executive Chef or Chef de Partie in any section of the kitchen as per the standards, Ensure to perform miscellaneous job-related duties as assigned, Any matter which may affect the interests of hotel should be brought to the attention of the Management, The suitable Candidate should have minimum 2-3 Years of relevant experience, Ensure to maintain appropriate grooming standards, hygiene and code of conduct, Ensure that the preparation and presentation of food complies with the standards, Adhere to all recipes, methods and instructions from the Executive Chef, Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment, Ensuring all health and safety and food safety procedures are strictly followed, Cooking food as per the recipes and specs provided to ensure only the highest standard of food leaves the kitchen, Assisting the Head Chef to ensure that waste is kept to a minimum while profit levels are maximised, Consults with Chef de Partie as to the hot items planned for the luncheon or dinner hour, Checks station and refrigerators for left-overs and prepares food items accordingly, Sets up his station using the station checklist, Informs Chef de Partie on any problems that may arise during the shift, Sees to it that dirty pots and pans are returned to the kitchen for washing by the pot washer, Previous experience in a similar capacity in equivalent property, Culinary Apprenticeship or equivalent to Interprovincial Red Seal required, Must be available to work all shifts including weekends and holidays, Completion of Pastry Chef Apprenticeship or equivalent, Desired one years work experience as Pastry/Bakery Commis Chef in a hotel or restaurant with good standards, Preparing the ingredients for a more senior chef, Measuring dish ingredients and portion sizes accurately, Dealing with deliveries and stock rotation. Include the Skills section after experience. Frequently cook for family and friends and hold weekly dinners focusing on different cultures and cuisines. Thrill-seeking athlete with an interest in skydiving, paragliding, outdoor rock climbing, and surfing. Chef Resume Template 13 Free Word Excel Pdf Psd Format . They are trained to know the process of how each station of the kitchen operates. Juliette Platt100 Broadway Lane New Parkland, CA, 91010Cell: (555) 987-1234example-email@example.com SUMMARY Dedicated and responsible Commis Chef with a range of talents in the culinary arts. Capacity to train and transmit the knowledge, To take responsibility of the food processing in the kitchen, help the Demi and Sous chefs, To prepare the dishes professionally according to the menu, To help supervisory managers organize storage and control over food materials, To establish control over dish preparing process (quantity, quality, appearance), 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with high standards, Experience with Arabic and/or European cuisine is a must, Previous work experience in a similar position and conversant in buffet & a la carte service (will be advantageous), Ability to work productively and safely at all times with a focus on quality control, The flexibility to work on a rotating roster (including mornings, evenings, weekends, public holidays), The ability to create a positive first impression with an understanding of the importance of five star grooming standards, Previous work experience in a similar position in a fast-paced hotel or restaurant environment, The ability to work productively and safely at all times paying attention to quality, Preparing adequate mis en place for service, Competent for a la carte, buffet, grab and go and functions, Having a flexible approach in adapting to guest requests, Maintaining a positive working relationship with co-workers, restaurant and conferencing staff, Hold National Certificate in Hospitality Level 3 in Professional Cookery (desirable), Be trained in Safe Food Handling practices (NZ standards is desirable), Some kitchen and food handling/cooking experience, Experience within a busy and varied kitchen environment would be ideal, Understanding of the importance of food hygiene, Educated to a good standard in a food/catering related discipline, Be able to communicate at all levels as well as working on own initiative and as part of a team, You will have strong communication skills with a keen, positive and friendly nature and bags of enthusiasm & energy, You will have a strong passion for food and a genuine interest in the catering industry with previous experience in a la carte, buffet and banquet preparation, Finally due to the nature of the business you will need to be flexible as shifts will include covering our various peak times of morning, lunchtime & evening, as well as weekends & bank holidays, Cooking dishes to meet Hyatt Standards and ensuring that a consistent product is prepared, Maintain a clean and orderly cooking station and adhere to health and safety standards, Must have at least 1 years’ experience as a Commis Chef, Working knowledge of Food Safety, HACCP and COSHH, The ability to speak English fluently is required, Preparation of buffet Breakfast, buffet Lunch, a la Carte Dining, Bar Meals and Room Service for the Chase Bar and Grill in addition to preparing meals for the staff canteen, Communicate and work closely with the Food and Beverage team to ensure prompt service and full understanding of menu items, Assist in the preparation of daily specials to develop culinary skills and creativity, Creating high quality cakes, biscuits and cookies, Responsible for afternoon tea and restaurant a la carte deserts, You’ll thrive on the hectic pace of the kitchen, You’ll have real enthusiasm for fresh food, Previous experience working catering for events or large volumes advantageous, Professional Diploma in cookery preferred, Assist senior chefs to prepare food in banquets kitchen, Ensure all food produced is in line with kitchen recipes and standards, Be familiar with the other kitchen sections, promoting flexibility and productivity, Must have a PASSION for delivering a wonderful culinary experience to our guests, Previous experience working during breakfast service advantageous, Must hold a NZ Food Safety certificate or the ability to obtain one, Committed to working varying breakfast shift start times; 3:30am, 5:30am or 7am, Interact with guests during service, e.g serving eggs direct to guests, To ensure that all tasks given by the Head Chef, and other senior chef’s, are completed in a timely manner and to the highest standard, To ensure that communication is maintained with all the kitchen team, Ensure that all current legislation – Health, Safety and Hygiene is followed, To assist in the running of the section with the Chef de Partie/Sous Chef, Ensure that all Health, Safety and Food Hygiene legislation is adhered to, Responsible for the application of the basic health and safety regulations, especially the HACCP standards, Involved in the setting up and preparation of all food dishes, Check the cleanliness of the following areas related to the kitchen: storage rooms/ cold rooms and various dried storage areas in the kitchen, Maintain good working relationships with all colleagues in the establishment: i.e. Chef career, the objective statement gives the restaurant resumes are in the same boat. 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