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1st cook resume example with 12 years of experience

Jessica Claire
, , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
Home: (555) 432-1000 - Cell: - resumesample@example.com - -
Summary

Dynamic food service professional with excellent teamwork and skill in learning new tasks quickly. Highly knowledgeable in ingredient preparation, including slicing and cutting techniques. Comes equipped with 21 years of related experience. Organized and motivated employee eager to apply time management and organizational skills in various environments. Seeking entry-level opportunities to expand skills while facilitating company growth.

Skills
  • Cleaning and organization
  • Cutting and slicing techniques
  • Foodservice sanitation
  • Team-oriented
  • Recipe preparation
  • Dish preparation
  • Food preparation
  • Effective prioritization
  • Supervision
  • Relationship building
  • Data management
  • Communication
  • Planning
  • Customer service
  • People skills
  • Teambuilding
Experience
12/2016 to Current
1st Cook Pyramid Hotel Group Lakewood, CO,
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Made meals in accordance with company standards and requirements.
  • Adhered to regulatory standards regarding safe and sanitary food prep.
  • Executed proper techniques when preparing menu item ingredients.
  • Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
  • Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
  • Worked closely with team members to deliver project requirements, develop solutions and meet deadlines.
  • Prioritized and organized tasks to efficiently accomplish service goals.
  • Juggled multiple projects and tasks to ensure high quality and timely delivery.
  • Demonstrated self-reliance by meeting and exceeding workflow needs.
  • Demonstrated leadership by making improvements to work processes and helping to train others.
  • Provided excellent service and attention to customers when face-to-face or through phone conversations.
  • Improved operations by working with team members and customers to find workable solutions.
  • Motivated and encouraged team members to communicate more openly and constructively with each other.
  • Exceeded customer satisfaction by finding creative solutions to problems.
05/2017 to 12/2018
Sous Chef Oakmont Management Group Upland, CA,
  • Trained kitchen workers on culinary techniques.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Performed as head chef to maintain team productivity and restaurant quality.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Maintained highest food quality standards regarding food inventory procedures, food storage and rotation.
  • Worked closely with customers and internal development teams to provide on-trend concepts and menu guidance.
03/2013 to 05/2017
Line Cook Oakmont Management Group Camarillo, CA,
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Kept stations stocked and ready for use to maximize productivity.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Grilled and deep fried various foods from meats to potatoes.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Washed and peeled ingredients to prepare for different meals and recipes.
  • Precooked certain items during slow periods to reduce wait times during lunch and dinner rush.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Marinated food items according to corporate-provided instructions and recipes.
  • Developed process to accurately track food costs more efficiently, saving in food waste.
01/2010 to 03/2013
Line Cook JUVIA Miami Beach City, STATE,
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Grilled and deep fried various foods from meats to potatoes.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Assisted in preparation of menu items ranging from burgers to sandwiches.
  • Precooked certain items during slow periods to reduce wait times during lunch and dinner rush.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Created nutritious, visually appealing, innovative and properly prepared and flavored food.
  • Precooked garnishes for later use to top off fresh dishes.
Education and Training
Expected in 06/2011
Associate of Arts: Culinary Arts
Le Cordon Bleu College of Culinary Arts - Miramar, FL,
GPA:

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Resume Overview

School Attended

  • Le Cordon Bleu College of Culinary Arts

Job Titles Held:

  • 1st Cook
  • Sous Chef
  • Line Cook
  • Line Cook

Degrees

  • Associate of Arts

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