Commis Chef Resume Guide

Accomplished commis chef with 1+ year of experience in high-end restaurants. Experienced in preparing a variety of dishes and managing kitchen staff, as well as maintaining health standards and creating innovative menus. At XYZ Restaurant, successfully prepared 400 meals per night while adhering to strict time constraints. Received numerous commendations from customers for outstanding food quality and presentation skills.

Diligent and experienced commis chef with a decade of experience in food preparation and service. At XYZ, successfully managed the kitchen staff in a high-pressure environment while maintaining compliance standards for health and safety. Recognized for producing consistent quality dishes within budgeted cost parameters. Skilled at working long hours to meet tight deadlines without compromising on taste or presentation.

Professional commis chef with 1+ year of experience working in a variety of kitchen environments. Proven success in creating high-quality dishes that meet the needs of customers and chefs alike. Competent in all aspects of food preparation, cooking techniques, presentation methods, and menu development. Skilled at adapting recipes to suit dietary requirements while maintaining flavor profiles desired by clients.

Proficient commis chef with over 1 year of experience in the culinary industry. A creative and innovative cook who enjoys the challenge of creating delicious dishes from fresh ingredients, while adhering to health & safety regulations. Seeking to bring my passion for cooking and knowledge of food preparation techniques to ABC Kitchen where I can contribute valuable skills towards a successful team.

Determined and passionate commis chef with 5 years of experience in the hospitality industry. Seeking to join XYZ as a part-time Commis Chef, leveraging knowledge and skills obtained from ABC Culinary School. Experienced in all aspects of kitchen operations, including food preparation and presentation, recipe development and management, inventory control, cost optimization and customer service.

Well-rounded commis chef with over 1 year of experience in the hospitality industry. Skilled at preparing a variety of dishes, from Italian to French cuisine and international specialties. Adept at managing all aspects of food preparation, including kitchen hygiene and safety protocols. Seeking an opportunity to join ABC Restaurant’s team as a commis chef for their award-winning menu items.

Driven commis chef with 1+ year of experience in professional kitchens. A proven leader and strong communicator, able to effectively supervise kitchen staff while keeping tabs on inventory, quality control and daily production goals. Looking to join ABC Kitchen as a commis chef where I can leverage my culinary knowledge and skills to create delicious dishes for their customers.

Amicable and hardworking commis chef with 1+ year of experience in a variety of professional kitchen settings. Proven ability to prepare dishes for large groups quickly and efficiently, while ensuring the highest levels of quality and presentation. Seeking to join ABC restaurant as a commis chef to help develop their menu offerings using my international culinary expertise.

• Developed over 200 dishes per day, utilizing fresh ingredients and high-quality products to ensure a consistent level of quality in all restaurant meals.
• Plated over 3,000 exquisite gourmet dishes during peak service periods with precision and creativity; increased customer satisfaction ratings by 23%.
• Formulated new recipes for the menu based on customer feedback, seasonality and trends in global cuisine; designed four signature dishes that have been featured regularly at the restaurant since launch.
• Meticulously monitored stock levels and replenished supplies as needed while adhering to established food safety regulations; reduced food wastage rates by 15% within two months of starting employment here.
• Streamlined order preparation processes through improved organization techniques which resulted in faster turnover times between orders – now able to plate up 4 course meals within 30 minutes or less!

• Advised and instructed kitchen staff on the preparation, cooking and presentation of food items; trained 12 new commis chefs in a span of 6 months, leading to improved efficiency and customer satisfaction.
• Spearheaded multiple menu redesigns that incorporated fresh ingredients while ensuring cost-effectiveness; decreased ingredient costs by 15% over the last year.
• Demonstrated exemplary culinary skills when preparing up to 500 dishes per day for high volume restaurants; received glowing compliments from customers regarding taste & appearance of meals served.
• Measured ingredients precisely according to recipes & instructions provided by head chef with utmost accuracy; reduced wastage significantly due to increased portion control measures implemented across all kitchens managed by me personally (down 22%).
• Competently worked under pressure in fast paced environments as part of a team or independently depending on situation at hand enabling successful service delivery every time no matter how challenging the circumstances were.

• Participated in the preparation of over 500 meals each week for a large, busy kitchen; reduced food wastage by 20%.
• Stocked pantry items and ingredients to ensure that all necessary supplies were available at any time per head chef’s instructions.
• Coordinated with team members in order to complete tasks efficiently and meet service deadlines during peak hours; improved efficiency by 30%.
• Reliably cooked breakfast dishes, appetizers, entrees & desserts within set time frames while adhering strictly to recipes and sanitation guidelines; earned commendations from customers on quality of dishes served.
• Compiled accurate inventory reports every two weeks detailing stock levels used/needed in the kitchen; saved up $500 annually through buying bulk orders at discounted prices.

• Introduced new food dishes and recipes to the menu, resulting in an 8% increase in sales.
• Monitored quality of ingredients sourced from vendors; successfully identified contamination issues and reduced wastage costs by 10%.
• Mentored junior staff on culinary techniques, recipe adherence & proper sanitation protocols during peak service hours; assisted with training for 3 new commis chefs over a 6-month period.
• Resourcefully managed kitchen inventory and supplies, reducing order fulfillment time by 15 minutes which allowed for faster preparation times overall.
• Reorganized storage areas within the kitchen to maximize space utilization while ensuring all hygiene standards were met or exceeded – ultimately increasing efficiency of day-to-day operations by 20%.

• Organized and managed the kitchen production process to expedite food preparation, resulting in a 20% decrease of customer wait times during peak hours.
• Optimized inventory control system and properly stored ingredients, reducing stock wastage by 40%.
• Expedited meal assembly operations while adhering to strict health and safety regulations, achieving an average 95% quality score on all dishes served.
• Improved cooking efficiency by training cooks on new techniques and recipes; singlehandedly increased speed of delivery for over 200 orders per day by 15 minutes each order.
• Consistently delivered high-quality dishes according to established standards; received numerous positive reviews from customers within six months of employment with the restaurant.

• Accurately and efficiently cooked a variety of dishes and meals, utilizing fresh ingredients to craft over 500 orders every week; reduced food wastage by 20%.
• Reduced kitchen costs through effective portion control and judicious use of expensive ingredients such as truffles, caviar & lobster; saved an average of $1,000 per month in the last fiscal year.
• Utilized contemporary cooking techniques to prepare high quality cuisine for up to 300 customers daily while adhering strictly to all health and safety regulations at all times.
• Inspected equipment on a regular basis for cleanliness compliance before operation; trained 5 new chefs on safe sanitation practices resulting in zero incidents since hire date.
• Cooked various meats, vegetables & starches according to specified recipes or customer requests within deadlines set by head chef; consistently met tight timelines without any errors reported from diners/customers.

• Trained and supervised a team of 15 kitchen staff members in food preparation and sanitation procedures, resulting in an increase of 25% efficiency.
• Presented over 200 menu items daily with an emphasis on quality control; reduced customer complaints by 45%.
• Substantially improved the consistency of sauces and stocks through revised recipes, earning commendations from head chefs for superior taste results.
• Structured efficient inventory systems to meet demand while minimizing waste; saved $1,500/month by reducing spoilage levels by 20%.
• Revised weekly menus according to seasonal availability from local suppliers; increased use of fresh produce ingredients such as vegetables and herbs by 40%.

• Independently prepared over 800 dishes per day for a busy restaurant, ensuring that all menu items were cooked according to established recipes and standards.
• Achieved an average plate presentation score of 95% from customers; successfully designed appetizers and desserts which reduced kitchen costs by 10%.
• Portioned ingredients accurately while preparing meals in order to minimize food waste, resulting in a 15% reduction in ingredient costs within 3 months of joining the team.
• Maintained high quality control standards throughout service periods to guarantee customer satisfaction levels remained at 97%.

Culinary Arts Diploma
Educational Institution XYZ
Nov 2011

Commis Chef Certification
American Culinary Federation
May 2017