Commis Chef Resume Sample

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MatteoBellini

Commis Chef

Fast on prep, hungry to learn, solid on the line

Email:
[email protected]
Phone:
+39 06 5555 0444
Instagram:
@matteo.cooks

Commis chef with three years in busy Roman restaurant kitchens, building solid foundations across the larder, pasta and grill sections. Runs mise en place to service, plates to spec under the chef de partie, and keeps a clean, organised station even when tickets pile up. Learned classic Italian technique from scratch-made pasta and sauces to seasonal antipasti, and is quick to pick up new dishes. Holds food-hygiene certification and keeps a spotless, well-organised station every service. Reliable, calm under the dinner rush and genuinely eager to grow toward chef de partie. Looking for a commis or demi-chef role in an ambitious kitchen that invests in developing its young cooks.

Professional Experience

Trattoria del Borgo - Rome, Italy

Commis Chef April 2021 to Present 5 years & 4 months

Run mise en place and work the larder, pasta and grill sections under the chefs de partie during busy services.
Make fresh pasta, sauces and seasonal antipasti from scratch to the kitchen's recipe specifications.
Plate dishes to spec at the pass, keeping consistency and speed through the dinner rush.
Maintain a clean, organised station and full HACCP compliance, with a strong cleanliness record.
Pick up new dishes and sections quickly, stepping in wherever the kitchen is short on a given night.
Support deliveries, stock rotation and prep lists to keep the kitchen ready for service.

Ristorante Aurelio - Rome, Italy

Kitchen Stagiaire / Trainee October 2019 to March 2021 1 year & 6 months

Completed kitchen training rotations across prep, larder and pasta sections during service.
Learned knife skills, stock-making and core Italian technique hands-on from the brigade.
Supported the brigade through service and kept prep stations fully stocked.
Helped make fresh pasta and sauces daily to the kitchen's recipes.
Built the speed and reliability that earned a full commis-chef position.

Rome Catering Co. - Rome, Italy

Catering Assistant & Kitchen Porter January 2018 to September 2019 1 year & 9 months

Worked as a kitchen porter and catering assistant, prepping ingredients and supporting the cooks.
Kept the kitchen clean and organised to hygiene standards through busy events.
Picked up basic prep, knife work and kitchen discipline on the job.
Earned a kitchen-training place that started his career as a chef.
Education

Rome Culinary Institute (IPSSAR)

Professional Diploma in Culinary Arts (September 2016 to June 2019)

Italian hospitality-school culinary diploma covering technique, food science and kitchen safety, with restaurant stages each year. The placements built real line experience before graduating. Moved straight into a commis role at a city restaurant.

Italian Food Safety Authority

HACCP Food Hygiene Certificate (July 2019 to September 2019)

Certification in HACCP food-hygiene principles and safe-handling practice required for professional kitchens. It underpins the clean, safe station maintained at every service. Refreshed in line with restaurant requirements.
Highlights

Trusted across sections

Picked up larder, pasta and grill quickly enough to cover wherever the brigade is short on a given night. The flexibility makes a young cook genuinely useful during a busy service.

Clean, fast station

Keeps an organised, HACCP-compliant station even when tickets stack up through the dinner rush. The reliability and cleanliness have marked him out for progression toward chef de partie.
Certifications

HACCP Food Hygiene

Italian Food Safety Authority (September 2019 to Present)

Certification in HACCP food-hygiene principles and safe handling required for professional kitchens. It underpins the clean, safe station maintained at every service. Refreshed in line with restaurant requirements.

Italian Cuisine Fundamentals

Rome Culinary School (September 2018 to Present)

Culinary-school certificate in Italian cuisine fundamentals covering fresh pasta, sauces and classic technique. It grounds the from-scratch cooking he produces across the kitchen's larder, pasta and grill sections.
Continued Development

Pastry & Dessert Section

Culinary Institute (May 2021 to Present)

Short course in pastry and dessert work covering doughs, creams and plating. It broadened his range beyond the savoury sections and added cover for the pastry station when needed.

Allergens & Kitchen Safety

Food Safety Academy (June 2020 to Present)

Course in allergen management and advanced kitchen safety for professional brigades. It supports the clean, compliant station he keeps and protects diners with specific dietary needs.
Technical Skills
  • Mise en Place
  • Fresh Pasta Making
  • Knife Skills
  • Larder & Antipasti
  • Grill Section
  • Plating to Spec
  • HACCP & Food Safety
  • Station Organisation
  • Stock Rotation
  • Working Under Pressure
Languages

Italian

Native or Bilingual Proficiency

English (UK)

Professional Working Proficiency

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