Commis cheg

Rejana Dona M. Angeles

**b Maningning St., Teachers Village, West Diliman, Quezon City 090********

*************@*****.***

PROFILE

Highly motivated culinary arts graduate with exceptional expertise in assisting chefs in creating both savory and sweet delights according to set recipes. Highly knowledgeable about preparing vegetables, fruits, and meats according to set standards and protocols of the establishment.

HIGHLIGHTS OF QUALIFICATIONS

• Focused on preparing quality ingredients for use in stocks, soups and salads.

• Efficient in providing chef assistance including pastry prep.

• Adept at portioning food properly and maintaining aesthetics when creating platter.

• Skilled in following prescribed menu to develop delightful tasting entrees and appetizers

• Capable of maintaining work station in a neat, clean and hygienic manner.

• Demonstrated ability to work in busy kitchen environments.

• Able to handle large work volumes and busy schedules.

• Effective team player with strong interpersonal and communication skills.

OBJECTIVE

Attentive, reliable chef seeking commis chef position, having recently graduated from culinary school, having received training in diverse food preparation techniques.

WORK EXPERIENCE

Culinary Internship

Eastwood Richmonde Hotel / February 2017- May 2017

•Assist cook by chopping and preparing vegetables and meats for cooking purposes

•Set up and decorate customers’ plates in an aesthetic manner

• Ensure the customers’ orders are accurate and consistent

• Provide support in menu development

• Ensure proper menu execution and create prep lists

• Handle inventory and supply management tasks

• Able to cook and bake a vast variety of food items and pastries

• Assist kitchen staff in understanding how to set up buffet tables

• Oversee set up of buffet table and ensure that each dish is properly filled and refilled

• Ascertain that the buffet line is neatly set up at all times during serving

• Make-certain that food is fresh on a constant basis

• Coordinate food cooking time and anticipate restocking of hot foods

• Coordinate the rotation of food in storage areas

EDUCATION ATTAINMENT

ST. PAUL SCHOOL OF APARRI

Primary – Secondary

ACADEMY ASIA SCHOOL OF TECHNOLOGY AND THE ARTS

Diploma in Culinary And Pastry Arts

CHARACTER REFERENCE

Chef Christopher Madrigal

Chef de Partie – Cold Kitchen

(Richmonde Hotel Eastwood)

(Contact number available upon request)

Chef Peter Paluga

Sous Chef (Richmonde Hotel Eastwood) (Contact number available upon request)

Chef Candee Yuntakin

Chef de partie- Pastry Kitchen

( Richmonde Eastwood Hotel)

(Contact number available upon request)

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