As the commis chef CV example shows, it’s important that you have some competency in these areas if you want to succeed in this position. Their duties usually include gaining cooking and kitchen experience, developing skills while moving from one kitchen station to another, preparing food, assisting senior chefs, and communicating with the other members of the kitchen staff. ... SAVE YOUR DOCUMENTS IN PDF FILES - Instantly download in PDF format or share a custom link. RESUME CV909002 Fusion Japanese ****@hotmail.com NEW TEL 0086 135882***** Objectives: ... Commis Chef Miyako Hotel – Nagoya, Japan April 1978 – March 1992 Education: Yono Noukou High School April 1974 – March 1977 Diploma in Food and Nutrition Oosaka Abenotuji Proffesional Cooking School. Assisted in preparation of doughs, fillings, frostings, glazes and other components of dishes in pastry department of high-end hotel restaurant. Prepare cold foods, Operate ovens, stoves, grills, microwaves, and fryers. 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Prep Sheets, Temp Checks in accordance with Perry Scott Nash, To ensure food stock is stored, labelled and rotated correctly, Correct handling and storage of food as per Health & Safety Regulations, Ensure food storage areas are kept clean and tidy, Ensure that the kitchen is maintained to the highest possible hygiene standards throughout service, Ensure correct quantities are available for the days needs, To prepare food orders as quickly as possible whilst adhering to specifications, To ensure that food is served at the correct temperature, To maintain communication with restaurant staff to monitor customer progress during the meal, To report any faults/defects to Head Chef or Manager, Carry out cleaning as directed by Head Chef, Ensure excellent customer service is always a priority, Any other tasks as directed by the Head Chef / Manager, Previous experience working within a Kitchen or similar environment, To ensure that all food handled within the section is handled in an hygienic manner, To ensure that wastage is kept to a minimum in order to achieve the GP, To provide a high standard of customer service whilst producing meals from the front of house, live cooking station, Follows all company’s policies and procedures, Have good knowledge and understanding of all Health & Safety and Food Hygiene standards, Have a minimum of 6 months in a similar position, Previous work experience in a similar position in a fast-paced environment (will be advantageous), A strong attention to detail and exceptional organisational and time management skills, To delight our guests and provide excellent service by preparing and serving food as dictated by the menu, Helping out wherever necessary to deliver a special requested product that will exceed our guest's expectations, Work closely with standard recipes and plate presentation in order to maintain standards of quality in production and presentation, Monitor Kitchen maintenance and report any defects of operating equipment to the Chef de Cuisine, A formal Commercial Cookery Certification, A working knowledge and understanding of HACCP procedures, The flexibility to work various shifts on a rotating roster including evenings, overnights, weekends and public holidays, Carrying out thorough cleaning of Kitchen equipment and areas in a timely manner, Ensuring all orders are collected and correctly stored as required, Complying with all Health & Safety regulations relating to chemicals, equipment and cleaning materials within the Kitchen, Ensure that all waste containers are cleaned as per the cleaning records, Ensure that all areas managed are kept to the correct level of cleanliness, Experience in a similar role ideally within a Hotel environment, City & Guilds 706/1or NVQ equivalent Requirements, Excellent command of the English language, A positive attitude and ability to work well within a team, Novotel Edinburgh Park is quality 4-star hotel part of Europe`s biggest hotel group, Accor, Excellent compensation package including free and discounted hotel stays to you, your friends and families, We consider junior applicants as well with basic cooking skills and experience, We expect commitment, quality and reliability, Running buffets and plated meals in large volume, Deliver a wonderful culinary experience to all guests, Duties include assisting the Production team in food preparation and performing related duties in the Kitchen, Responsible for the work assigned by Sous Chef, Executive Chef or Chef de Partie in any section of the kitchen as per the standards, Provide effective support to the team to enable them to provide a range of effective and efficient services, Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks, Maintain personal grooming and hygiene to ensure standards are maintained, Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times, Ensure that company and statutory hygiene standards are maintained, Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services, Ensure to prevent the use of contaminated products in any process of food preparation, To ensure that the assigned Kitchen areas, equipment’s and utensils are always kept as per the standards, Responsible for the work assigned by Executive Chef or Chef de Partie in any section of the kitchen as per the standards, Ensure to perform miscellaneous job-related duties as assigned, Any matter which may affect the interests of hotel should be brought to the attention of the Management, The suitable Candidate should have minimum 2-3 Years of relevant experience, Ensure to maintain appropriate grooming standards, hygiene and code of conduct, Ensure that the preparation and presentation of food complies with the standards, Adhere to all recipes, methods and instructions from the Executive Chef, Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment, Ensuring all health and safety and food safety procedures are strictly followed, Cooking food as per the recipes and specs provided to ensure only the highest standard of food leaves the kitchen, Assisting the Head Chef to ensure that waste is kept to a minimum while profit levels are maximised, Consults with Chef de Partie as to the hot items planned for the luncheon or dinner hour, Checks station and refrigerators for left-overs and prepares food items accordingly, Sets up his station using the station checklist, Informs Chef de Partie on any problems that may arise during the shift, Sees to it that dirty pots and pans are returned to the kitchen for washing by the pot washer, Previous experience in a similar capacity in equivalent property, Culinary Apprenticeship or equivalent to Interprovincial Red Seal required, Must be available to work all shifts including weekends and holidays, Completion of Pastry Chef Apprenticeship or equivalent, Desired one years work experience as Pastry/Bakery Commis Chef in a hotel or restaurant with good standards, Preparing the ingredients for a more senior chef, Measuring dish ingredients and portion sizes accurately, Dealing with deliveries and stock rotation. 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