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Resume example

Commis chef resume example

The commis chef is the first rung of the French kitchen brigade. You work under a chef de partie, and most of your day is preparation: peeling and cutting vegetables into precise shapes, picking herbs, portioning fish, making basic stocks and dressings, and labelling everything with dates.

During service you plate simple dishes such as starters or desserts, pass components to the cooks, keep your station stocked and clean as you go. A commis tournant rotates between stations, covering the grill one day and the cold starters the next. The role is demanding, with long hours on your feet and constant instructions, but it is where you learn the techniques, the vocabulary and the discipline that every cook builds on.

Resume example

[First name Last name]

Commis Chef | Prep, Mise en Place and Cold Station

[City] · [phone] · [email]

Profile

Commis chef with [x] years in brasseries and a gastronomic kitchen, rotating across cold, hot and pastry stations. Prepares mise en place independently, plates starters and desserts during service and is ready to take on a demi-chef de partie role.

Experience

Commis Chef, [Restaurant name], [City]

[month year] to present

  • Prepared the daily mise en place for the cold station following the chef de partie's prep list
  • Cut, washed and stored vegetables and herbs for both services with correct labelling and dates
  • Plated starters and desserts during services of around [x] covers
  • Covered the grill station on the chef de partie's days off after [x] months
  • Applied cleaning and temperature procedures at the end of each service

Resume headlines

  • Commis Chef | Prep, Mise en Place and Cold Station
  • Commis Chef (CAP Cuisine) | Brasserie and Bistronomy Kitchens
  • Rotating Commis | Cold, Hot and Pastry Stations

Summaries for your profile

Entry level

Recent CAP Cuisine graduate with placements in a bistro and a hotel restaurant. Fast and precise with vegetable cuts, reliable on mise en place and familiar with hygiene and labelling rules. Eager to learn every station and available for split shifts and weekends.

Experienced

Commis chef with [x] years in brasseries and a gastronomic kitchen, rotating across cold, hot and pastry stations. Prepares mise en place independently, plates starters and desserts during service and is ready to take on a demi-chef de partie role.

Career change

Former [previous job] starting a kitchen career after the Titre professionnel Commis de cuisine. Brings discipline, punctuality and the ability to follow instructions precisely, along with a strong desire to learn French techniques from the ground up.

Tips

  • Show your knife skills and prep reliability, which are what chefs look for in a commis.
  • List the stations you have worked on, even briefly.
  • Mention your training and placements as real kitchen experience.
  • State your availability for split shifts, evenings and weekends.
  • Add any hygiene training certificate you hold.

Mistakes to avoid

  • Presenting yourself as a creative chef when the role is about learning and executing.
  • Leaving out placements or apprenticeships.
  • Ignoring hygiene and labelling skills.
  • Not stating availability.

Working as a commis chef in France

In France, search for commis de cuisine, aide de cuisine, commis tournant or commis de cuisine en restauration collective. The usual qualifications are the CAP Cuisine, the Bac pro Cuisine and the Titre professionnel Commis de cuisine, often prepared through apprenticeship. No diploma is legally required, and many kitchens hire beginners and train them. The French brigade system gives the commis a clear place under the chef de partie, and learning the kitchen vocabulary (mise en place, envoyer, chaud derrière) is part of the job. Expect split shifts, evenings and weekends, and seasonal contracts in tourist areas. Basic French is usually needed to follow instructions during service.

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Frequently asked questions

What should a commis chef resume focus on?

Reliability and basic technique: knife skills, mise en place, cleanliness and the ability to follow a prep list. Chefs hiring a commis are not looking for creativity but for someone who arrives on time, prepares accurately and learns quickly. Put training, placements and stations worked at the top.

Can I become a commis without a cooking diploma?

Yes. Many kitchens hire motivated beginners as commis or kitchen assistants and train them on the job. A diploma such as the CAP Cuisine or the Titre professionnel helps, especially in more demanding kitchens. If you have none, highlight any food-related work and your willingness to learn.

How do I show progression as a commis?

Explain how your responsibilities grew: taking a station alone, covering for the chef de partie, training a new commis or preparing the mise en place without supervision. These steps show the chef you are ready for a demi-chef de partie role.

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