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Resume example

Kitchen assistant resume example

An aide de cuisine does the groundwork that lets the cooks focus on cooking. You arrive before service to peel, wash and cut vegetables, portion meat, prepare simple sauces or dressings and set up the cold starters and desserts the chef has planned.

You put deliveries away, label containers with the date and check that the cold room stays at the right temperature. During service you plate simple dishes, keep the stations supplied and help wherever the brigade is short. After service you clean equipment, worktops and floors according to the cleaning plan, and often take a turn at the dishwashing station (la plonge). The job is physical: long hours standing, heat, heavy pots and a rhythm set by the bookings.

Resume example

[First name Last name]

Kitchen Assistant (Aide de cuisine) | Prep, Cold Starters, Hygiene

[City] · [phone] · [email]

Profile

Kitchen assistant with [x] years in traditional restaurants and a staff canteen. I prepare the mise en place for [x] covers, handle cold starters and desserts, put away deliveries and keep the cleaning records up to date.

Experience

Aide de cuisine, [Restaurant], [City]

[month year] to present

  • Prepared vegetables and garnishes each morning for [x] covers per service
  • Plated cold starters and desserts during service following the chef's presentation
  • Put away deliveries, labelled products and checked use-by dates daily
  • Ran the dishwashing station on busy evenings and kept the kitchen ready for inspection
  • Recorded fridge temperatures in the hygiene log twice a day

Resume headlines

  • Kitchen Assistant (Aide de cuisine) | Prep, Cold Starters, Hygiene
  • Kitchen Assistant | Restaurant Brigade, Mise en Place and Dishwashing
  • Commis / Aide de cuisine | Vegetable Prep, Stock Rotation, Cleaning Plan

Summaries for your profile

Entry level

Kitchen assistant with a first season at [Restaurant], [City], where I handled vegetable prep, cold starters and dishwashing. I follow hygiene rules closely and want to progress towards a commis position.

Experienced

Kitchen assistant with [x] years in traditional restaurants and a staff canteen. I prepare the mise en place for [x] covers, handle cold starters and desserts, put away deliveries and keep the cleaning records up to date.

Career change

Former warehouse operative switching to cooking. I am used to physical work, stock rotation and strict procedures, and I recently completed a food hygiene course to join a kitchen team.

Tips

  • Put your availability at the top: evenings, weekends, season, immediate start.
  • Mention the types of kitchens (restaurant, canteen, hotel, catering) and the approximate volume.
  • List the cuts and preparations you master; chefs read this as proof you will not need to be taught everything.
  • Include any hygiene training and say if you have worked under a food safety plan.
  • If you have worked the cold section (garde-manger) or helped the pastry corner, say so: it is the usual next step after pure prep.

Mistakes to avoid

  • Writing "various kitchen tasks" instead of naming prep, plating and cleaning.
  • Hiding seasonal or short contracts; they are normal in this job and show experience.
  • Forgetting a phone number that you actually answer: many chefs call rather than email.
  • Adding a long objective paragraph that says nothing about cooking.

Working as a kitchen assistant in France

Search for "aide de cuisine", "commis de cuisine" or "plongeur aide de cuisine" when the role includes dishwashing. No diploma is required, though a CAP Cuisine or a CAP Production et service en restaurations (rapide, collective, cafétéria) opens the way to commis and cook positions. Employers range from restaurants and hotels to school, hospital and company canteens, where hours are often more regular. Seasonal contracts in ski resorts and on the coast are a common way in for newcomers. Restaurants usually apply the HCR collective agreement, with split shifts and weekend work. Basic French is enough to start, but you will need to understand instructions called out during service.

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Frequently asked questions

Can I be hired without a cooking diploma?

Yes. Many kitchen assistants start without a diploma and learn on the job. A CAP Cuisine or the CAP Production et service en restaurations (rapide, collective, cafétéria) helps you move up to commis later. On your resume, show any practical experience instead, including seasonal work or catering.

What is the difference between aide de cuisine and commis?

The aide de cuisine mainly does prep, simple plating and cleaning. The commis usually has a cooking diploma and works on a station under a chef de partie. In small restaurants the two titles overlap, so read the ad carefully and use the same title in your headline.

Should I mention dishwashing experience?

Yes. It shows you know how a kitchen runs and are willing to do every task. Many cooks started at the plonge. Present it alongside your prep work, not as your only skill.

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