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Assistant Head Cook Resume Example

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ASSISTANT HEAD COOK
Summary

Motivated and hardworking [Job Title] with [Number] years of experience cooking delicious items quickly at fast food establishments. Expert at preparing various menu items using basic and advanced cooking methods. Customer-focused and dedicated to preparing orders exactly as requested.

Dedicated Cook brings more than [Number] years of experience in restaurant environments. Team player skilled at communicating and translating customer requests. Intricate understanding of OSHA and other compliance measures.

Restaurant Chef with experience working in multiple award-winning restaurants. Worldly, ambitious and highly skilled in ethnic cuisine. Brings a strong understanding of flavor profiles to all menus.

Motivated [Job Title] focused on sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients.

Natural leader and motivating [Job Title] competent in keeping kitchen staff on task and efficient to handle high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with [Job title] to analyze food costs and forecast business trends to make menu recommendations to meet company goals.

Talented Chef with [Number] years of experience preparing delicious, healthy dishes. Specializing in menus known for attracting and retaining customers. Provides culinary management skills to fast-paced kitchens.

Skills
  • Kitchen organization
  • Food processing
  • Spoilage prevention
  • Employee supervision
  • Kitchen sanitation
  • Knife safety
  • Menu preparation
  • Post-shift cleanup
  • Cleaning and sanitation
  • Food preparation techniques
  • Cleaning and sanitizing methods
  • Portion and cost control
  • Team training
  • Grilling and deep frying skills
  • Meal preparation
  • Vendor relationships
Experience
La KoneyIslandJanuary 2018 to CurrentAssistant Head Cook
Highland Park, MI
  • Inventoried kitchen sections and refilled supplies.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
  • Trained new chefs on menu items and kitchen procedures.
  • Kept stations stocked and ready for use to maximize productivity.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Double-checked plated meals for any last minute changes before sending to dining room.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
  • Implemented food quality specifications through menu planning, plate presentation and quality checks.
  • Analyzed forecast sheets and production plans to prepare ingredients for daily menu.
  • Directed [Number] cooks and food service workers in daily routines, including [Action] and [Action] to operate [Number]-seat [Type] restaurant.
  • Assisted Sous Chef with training and development of culinary staff.
  • Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
  • Stood in for other members of the kitchen staff.
  • Monitored culinary standards and operational guidelines, including kitchen areas, food preparation and facility conditions.
Grandys Coney IslandJuly 2015 to October 2017Cook's Assistant
Detroit, MI
  • Maximized kitchen speed and efficiency by preparing salads, desserts and meats for [Job title].
  • Decreased food waste by adapting menus to changing seasons and supply availability.
  • Regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Stood in for [Job title] and [Job title] to maintain efficient flow of [Type] kitchen.
  • Worked closely with [Job title] to design dynamic and seasonal menus.
  • Controlled portion sizes and garnishing for optimal cost controls.
  • Prepared food for service based on daily specials and chef's needs.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
  • Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
  • Sought out and implemented methods to improve service and team performance to boost business sustainability.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Safely operated kitchen equipment including industrial size mixers and [Type] tools.
  • Adjusted seasonal plans to source local ingredients and align special dishes with area events.
  • Added garnishes and other finishing touches to improve plating presentation.
  • Monitored and recorded temperatures of food, storage, and service areas to maintain established, regulatory guidelines.
  • Followed recipes and customer requests to prepare high-quality, delicious meals.
  • Organized ingredients and restocked supplies to prepare for busy periods.
  • Re-stocked, organized and arranged service and food stations.
  • Employed knowledge of cutlery and culinary tools to prepare [Type] foods.
  • Stored perishable food items in freezer or refrigerator to protect food from spoilage.
  • Maintained clean and sanitized work area in accordance with food safety guidelines, avoiding cross-contamination of raw and prepared food products.
  • Cleaned utensils, dishes and glasses for customer use.
Olgas KitchenIncApril 2012 to August 2013Line Chef
Detroit, MI
  • Monitored food product freshness, rotated out old product, carefully stocked inventory and complied with and enforced sanitation regulations and safety standards.
  • Prepared variety of meats, seafood, poultry and vegetables in broilers, ovens, grills and fryers to fulfill specific customer requests.
  • Prepared all food items while maintaining high standards of cleanliness and sanitization.
  • Demonstrated and modeled positive and professional communication with customers and team members, resulting in engaged co-workers and satisfied and loyal customers.
  • Set up line station with proper tools and products, quality checked products within line station, maintained equipment and monitored food delivery.
  • Prepared simple dishes, including [Dish] and [Dish].
  • Stored food items and rotated food in freezer and refrigerator.
  • Prepared schedules, work assignments and constructed employee compensation packages.
  • Placed frequently used food such as [Type] and [Type] in proper storage containers and placed perishable items in refrigerator.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Partnered with [Job title] to create dynamic entrees for large banquets and special events.
  • Monitored quality, presentation and quantities of plated food across line.
  • Maintained orderly kitchen environment to reduce wasted time searching for ingredients, utensils and [Type] items.
  • Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
  • Developed innovative menu to provide customers with over [Number] high-quality food options.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Adjusted seasonal plans to source local ingredients and align special dishes with area events.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Prepared up to [Number] dishes per shift for busy, [Type] restaurant grossing $[Amount] annually.
  • Embraced full responsibility for quality of food served, followed proper plate presentation guidelines and garnished artful dishes for maximum appeal to discerning customers.
  • Cleaned up cooking stations and properly stored leftovers.
  • Coordinated food preparation and timed completion to allow on-time serving of tasty, plentiful and nutritious food at correct temperature to valued customers.
  • Reduced food costs [Number]% by expertly estimating purchasing needs and buying through approved suppliers.
Super Star marketMarch 2009 to June 2012Store Clerk Manager
Detroit, MI
  • Demonstrated self-reliance by meeting and exceeding workflow needs.
  • Recognized by management for providing exceptional customer service.
  • Achieved cost-savings by developing functional solutions to [Type] problems.
  • Improved customer satisfaction by finding creative solutions to problems.
  • Handled all delegated tasks, including [Task] and [Task].
  • Maintained updated [Type] knowledge through [Task] and [Task].
  • Collaborated with others to discuss new [Type] opportunities.
  • Created agendas and communication materials for team meetings.
  • Provided excellent service and attention to customers when face-to-face or through phone conversations.
  • Answered [Number] calls per [Timeframe] to answer customer questions.
  • Performed site evaluations, customer surveys and team audits.
  • Improved operations by working with team members and customers to find workable solutions.
  • Worked closely with team members to deliver project requirements, develop solutions and meet deadlines.
  • Improved profit margins by streamlining operations and workflow and negotiating competitive vendor contracts.
Education and Training
Citizen High SchoolAugust 2000GEDOrange City, FL
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Resume Overview

Companies Worked For:

  • La KoneyIsland
  • Grandys Coney Island
  • Olgas KitchenInc
  • Super Star market

School Attended

  • Citizen High School

Job Titles Held:

  • Assistant Head Cook
  • Cook's Assistant
  • Line Chef
  • Store Clerk Manager

Degrees

  • GED

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