Commis Chef resume examples

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Skillful Commis Chef resume

Michele Fasolino
Summary
Being brought up in a family where hospitality was always present, equipped me with a lifetime passion for the craft. I make things seem possible in stressful times and my keyword to success is persistence. My self-motivation gives me the push, discipline keeps me focused and my interpersonal skills allow me to effectively communicate with different people and cultures. Being part of the Swiss Hotel Management School and numerous international brands allowed me to set benchmarks, travel and create perspective and awareness of the upcoming trends. What really excites me is the transformation of food into a new experience, something that challenges the status quo. 
Languages, Skills
  • Italian:Mother Tongue
  • English:Full professional proficiency 
  • Spanish:Professional working proficiency
  • French:Professional working proficiency

 

  • Microsoft Office 
  • Opera ​​
  • Guests Centred
  • ​Quick Learner
  • Innovative
  • Problem Solving 

  • Micros Fidelio
  • HotSOS 
Experience
07/2017 to 07/2018
Manager in Development F&B Hilton Fort Lauderdale Beach Resort Fort Lauderdale, FL
Responsabilities  
  • Opening & Closing Procedures 
  • Supervising the F&B Operation ( Restaurant, Bar, In Room Dining, Pool) 
  • Inventory Control
  • Pre-Screning Interviews
  • Ensuring Team Member Satisfaction 
  • Manager On Duty 
  • Banqueting Supervisor

Achievements

  • Assisted in decreasing the beverage cost (New Hilton Beverage Programme) from 25% to 17% within 6 months, by revising offerings including promotions, buying power, negotiations with suppliers and menu engineering.
  • Assisted in improving the Salt quality scores of the F&B departments, from 50% to 70% in a quarter, by implementing attention to the guest experience. 
  • Assisted in decreasing labour cost by assessing workload and versatility of team members allowing the operation to work smarter and not harder. 
06/2015 to 11/2015
F&B Trainee Four Seasons "Hotel des Bergues" Geneva, Switzerland

Responsabilites 

  • Maintain the highest standard of service quality
  • Personalized service
  • Provided the link between the back and front of house
  • Responsible for the Expo Service Line

Achievements

  • Awarded Employee of the month for Izumi Restaurant
  • Izumi N. 1 Restaurant on Trip Advisor Geneva
  • Onboarding & Traning new Team Members 
 
07/2014 to 12/2018
F&B Trainee The Ritz-Carlton Abama Tenerife, Spain
Responsabilites 
  • Opening and closing procedures 
  • Inventory Control 
  • Rotating within 13 F&B Outlets. 
  • Handling cash

Achievements

  • Awarded Employee of the Month
  • Onboarding & Training New Team Members  
 
 
05/2010 to 09/2010
Commis Chef Grand Hotel Principe di Piemonte **Michelin Star Viareggio, Italy
Responsabilites 
  • Responsible for main dishes in the pool restaurant
  • Prepared main course and starter in the fine dining restaurant
  • Responsible for the mise en place for the chef
  • Assisting the sous chef during the service
06/2010 to 09/2010
Chef Assistant Osteria dei Sarrastri Sarno, Italy
 
Responsabilities 
  • Responsible for starters and main courses.
  • Working for catering and banqueting operations.
  • Assisting the chef in the daily duties.
  • Dealing with the suppliers.
  • Managing the kitchen team.
  • Inspection of the dishes
Education
2017
BA in Hospitality & Events Management (Hons) Swiss Hotel Management School Leysin , Vaud , Switzerland
Achievements
  • Integrated Business Project, “A Feasibility Study of Opening a Caviar Lounge in Rue du Rhone, Geneva. 
  • Student Ambassador for Swiss Education Group Italy, school representative for open house event, schools fairs. 
2016
Swiss Higher Diploma with honours in Hospitality & Events Management Swiss Hotel Management School Leysin , Vaud , Switzerland
Achievements 
  • Kitchen manager for Shms Mercury Phoenix Trust 2015 Banquet
  • Kitchen manager for Shms World of Hospitality 2016 event
  • Certificate Davidoff Cigars master class
2013
Official Certificate Meridian School of English : English Language Meridian School of English Portsmouth Uk
2012
High School Diploma: Culinary & Gastronomy Vocational secondary School for Gastronomy services and Hospitality Nocera Inferiore , SA, Italy
References
  • Mr Giuseppe Mancino, Executive Chef Grand Hotel Principe di Piemonte, Viareggio ITA, 0039 05844011        
  • Mrs Dana Moore, HR Director, Hilton Fort Lauderdale Beach Resort, Fort Lauderdale, FL, 954 414 2222      
  • Mr Antoine Guibouret, Restaurant Manager Izumi, Four Seasons " Hotel des Bergues", Geneva, Switzerland, 0041 229087522       
  • Mr Raffaele Crescenzo, Restaurant Director "Pierre Gagnaire Les Airelles, Courchevel France 0041 789741959 
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Job-winning Commis Chef resume

Isabel Schwartz
Highlights
  • 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
Accomplishments
  • 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 
Experience
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 04406976081
Chef Soul Cucina Foodtruck Perth, WA
  • Waverock Weekender 2017
  • Falls Festival Backstage Fremantle 2018
  • several small functions like weddings, birthdays and markets
Education
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 
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Experienced Commis Chef resume

Kevin Batan
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.
Education
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
Certificates and Achievements
  • National Certificate in Hospitality and Cookery (Culinary Arts)
  • Achieved Trainee Chef Course Qualification 2013
  • Achieved City & Guild of London Institute Level 2 Diploma in Food Preparation and Cooking (Culinary Arts)
  • Professional Catering Certificate Level 3 awarded by Auckland Hotel and Chefs Training School
  • Food Safety Certificate awarded by the New Zealand Qualifications Authority
  • Licence Controller Qualification awarded by The Hospitality Standards Institute, New Zealand
  • Attendance Acknowledgement Certificate awarded by Auckland Hotel and Chefs Training School
  • Outstanding Attendance awarded by One Tree Hill College
  • Senior Chess Champion awarded by One Tree Hill College
References

David Dong

Head Chef

Valentines Buffet Restaurant

Pakuranga, Auckland

Mobile: 0220642165


Alex Swan

Culinary Tutor

Auckland Hotel and Chefs Training School

Phone: (09) 307 68 77

Email: Alexswan@ahcts.co.nz

Mobile: 0211066728


David Dawson

Recruitment Manager

Auckland Hotel and Chefs Training School

Phone: (09) 307 68 77

Email: info@ahcts.co.nz


Kerry Lamb

Culinary Tutor

Auckland Hotel and Chefs Training School

Phone: (09) 307 68 77

Email: Kerrilamb@ahcts.co.nz

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