PERSONAL STATEMENT
Hard-working Commis Chef with 7+ years of professional experience assisting chefs with food preparation processes and various kitchen duties. Creative and committed to ensuring all culinary duties are completed promptly and according to food safety and hygiene regulations.
WORK EXPERIENCE
Commis Chef
Cactus Restaurant
Aug 2019–Present, Limerick
- Collaborate with a team of 2 and a chef de partie to assemble cakes and prepare 15+ pastries daily, maintain a clean workplace, and assist with deliveries
- Accurately measure ingredients and assist with the preparation of 4 continental side dishes daily
- Facilitate stock rotation and ensure kitchen utensils are kept in place to reduce time waste by 20% and avoid kitchen accidents
- Manage merchandise displays by highlighting new inventory to increase sales
- Maintain 100% adherence to health and safety practices in compliance with regulations
Commis Chef
Aquifer Hotels
May 2017–Jul 2019, Limerick
- Assisted the chef de partie in food preparation, delivery orders, stock rotation, and other duties as assigned in a fresh food kitchen
- Reduced stock loss by 15% by efficiently organising inventory to avoid expiration and costly waste
- Ensured proper disposal of garbage and cleanliness of a kitchen of 1,000 square feet
- Implemented effective organisation of inventory restocks to track items and avoid waste
Commis Chef
Willow Tree Restaurants
January 2015–May 2017, Leeds
- Successfully performed daily kitchen tasks such as menu planning, food preparation, and inventory management to improve workflow and productivity
- Enhanced kitchen restocking of items such as vegetables, flour, and fruits to cut down on costs and ensure accurate order delivery, leading to a 23% increase in customer satisfaction
- Achieved 5/5 rating on efficient order delivery as directed by the chefs de partie through timely and accurate responses to customer needs
- Adhered strictly to restaurant rules and instructions from the line managers and other immediate superiors
EDUCATION
NVQ Level 3, Professional Cookery
John Cooke College
2012–2014, Limerick, Ireland
Leaving Certificate
Laurel Hill Secondary School
2009–2011, Limerick, Ireland
KEY SKILLS
- Sous vide
- Baking
- Quality assurance
- Menu planning
- Customer service skills
- Kitchen management
- People skills
- Fluent in English and Spanish
- Conflict resolution
- Time management
HOBBIES & INTERESTS
- Socialising with friends and family
- Watching TV (news and documentaries)
- Playing football weekly
- Reading non-fiction books
- Solving puzzles
- Fishing