Commis Chef Resume

Samantha Gray

North Highlands CA 95660

(916) 987-6543

[email protected]

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Job Objective

A challenging position as Commis Chef in your organization where I can use my gastronomic knowledge and skills.

Highlights of Qualifications:

  • Vast experience working in fast paced catering environment
  • Profound knowledge of operations of food preparation kitchen equipments
  • Operational knowledge of cooking methods and food ingredients
  • Good understanding of ingredients measuring and mixing techniques
  • Strong understanding of measuring, weighing and mixing food ingredients
  • Ability to follow given instructions and even take initiative in kitchen activities
  • Ability to work in team and perform all tasks as given by Head Chef

Professional Experience:

Commis Chef

InterContinental Hotels Group, Monrovia, CA

August 2007 – Present

  • Suggested supervisor on cost effective food items in inventory.
  • Provided assistance in receiving ordered inventory items as needed.
  • Ensured dirt-free, sanitized and completely organized cooking area.
  • Supervised duties of staff were completed on time and in compliance with instructions given by Head Chef.
  • Adhered to all established food quality and sanitation standards.
  • Ensured all kitchen dishes reaching service tables comply with approved presentation standards.
  • Avoided unwanted food waste by ensure apt check on control procedures.

Commis Chef

Fontainebleau Resorts, Monrovia, CA

May 2004 – July 2007

  • Ensured apt portions, chopping and storage of ingredients as needed for preparation of food items.
  • Cleaned, peeled and plated fresh fruits and vegetables.
  • Prepared ingredients with right weigh, measure and mix.
  • Followed recipes meticulously to cook food keeping up with quality standards and presentation instructions.
  • Used efficiently kitchen equipments including ovens, grills, fryers, stoves and microwaves.
  • Inspected food preparations for quality and quantity.
  • Supervised cooking procedures at every step to ensure quality is maintained.
  • Served cooked food items in appropriate portions onto apt receptacles.


Bachelor’s Degree in Culinary Arts Management

Worcester State College, Worcester, MA