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  • efficient and able to work on my own and in a team
  • friendly, honest and reliable
  • safety orientated
  • able to work long shifts and night shifts
  • strong culinary knowledge
  • experience and knowledge in dietary and healthy food
  • experienced in the position as a supervisor, training new employees and being in charge
  • worked as a supervisor and in charge of teams with 6 people
  • created a la card menus on a budget orientated base 
  • running a peer support group for relatives of mentally sick people in Germany 
Food and Beverage Service Oct 2018 to Current
Cafe 1829/ Bank West Cooperate Office Perth, WA
  • breakfast and lunch preparation for 3000 people
  • serving weekly rotating menu like take away, cold and warm meals
  • customer service and cleaning duties
  • general cafe setup
Commis Chef Apr 2018 to Jul 2018
Shady Lane Cafe Broome, WA
  • preparation of three fresh and healthy salads every day
  • breakfast and lunch menu a la card
  • responsible for ordering food and writing prep lists
Chef Jul 2017 to Nov 2017
Quinlans Restaurants Fremantle, WA
  • breakfast and lunch preparation and service
Cook Mar 2016 to Jul 2016
Convention Center Perth, WA
  • preparation of food for events up too 10000 people
  • working in a commercial kitchen with 100 chefs 
Chef Mar 2016 to Jul 2016
The Novotel Hotel Perth, WA
  • preparation of lunches for employees
Chef Supervisor Oct 2015 to Apr 2018
South Beach Hotel Fremantle, WA
  • all day lunch and dinner a la card
  • responsible for daily food ordering
  • cleaning of all kitchen areas
  • creating daily specials/ blackboard specials
  • food presentation/service in front of customers
  • training of new employees
Reference: Patrick Curran - Executive Chef 0
Chef Soul Cucina Foodtruck Perth, WA
  • Waverock Weekender 2017
  • Falls Festival Backstage Fremantle 2018
  • several small functions like weddings, birthdays and markets
High School Diploma 2012 Gymnasium Alstertal Hamburg, Hamburg, Germany
Commercial Cookery III 2016 Empyrean Institute Fremantle, WA, Australia
Commercial Cookery IV 2017 Empyrean Institute Fremantle, WA, Australia
Diploma of Hospitality 2017 Empyrean Institute Fremantle, WA, Australia
Additional Information
  • fluent English, mother language German
  • first aid 
This resume is created in 7 minutes.
Professional Profile

I am a young analytical and flexible Commis Chef possessing a comprehensive background in buffet dining and hospitality management. I consider myself as a courteous service professional with a strong dedication to exceeding expectations of The Royal Caribbean Cruises' targeted objectives and customer expectations. I offer my strong passion to work in your culinary environment with The Royal Caribbean Cruise team.

My mission is to provide the best culinary experience to your customers through my background theoretical and practical skills gained from the Auckland Hotel and Chefs Training School and at hands-on culinary work in various high standard restaurants like in The Langham Luxury Hotel and Valentine's Restaurant in Auckland, New Zealand.

Qualities and Relevant Skills
  • Passion in cooking
  • Disciplined and driven to create foods competently
  • Communicates effectively
  • Knife skills
  • Business Sense
  • Team Player
  • Creative
  • Leadership and Management
  • Fluent in English and Filipino
  • Conflict resolution
  • Exceptional customer service
  • Listening skills
  • Attention to Detail
Professional Experience
Valentine's Restaurant Auckland, New Zealand Main Chef 03/2015 to Current
  • Determine how food should be presented.
  • Inspect supplies, equipments and work areas to ensure conformance to established standards.
  • Instructs cooks and other workers in the preparation, cooking, garnishing and presentation of food.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Prepare and cook foods of all types either on regular basis or for special guests and functions.
  • Check the quality of raw and cooked food products to ensure that standards are met.
  • Check the quality and quantity of received products.

Valentine's Restaurant Auckland, New Zealand Commis Chef 04/2013 to 03/2015
  • Provides fast paced excellent customer service
  • Achieved and exceeded performance, budget and team goals.
  • Maintained updated knowledge of local competition and restaurant industry trends.
  • 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.
  • Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.
  • Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
  • Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries.
  • Verified freshness of products upon delivery.
  • Comprehensive knowledge of food and catering trends
  • Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
Culinary Arts 2014 Auckland Hotel and Chefs Training School, Auckland, New Zealand

Achieved The New Zealand Certificate in Advanced Professional Cookery Level 5

Hotel, Hospitality, and Management 2012 North Shore International Academy - The Professional Hospitality Academy, Auckland, New Zealand

Achieved Level 5 Diploma in Hotel, Hospitality, and Management

Secondary School 2011 One Tree Hill College, Auckland, New Zealand
Secondary School 2010 Better Children of Saint Clare Montessori Centre, Manila, Philippines