LiveCareer-Resume

breakfast lunch line cook resume example with 8+ years of experience

Jessica
Claire
resumesample@example.com
(555) 432-1000,
, , 100 Montgomery St. 10th Floor
:
Professional Summary

Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard.

Skills
  • Prioritization and Organization
  • Hot Service
  • Attention to Detail
  • Supply Ordering and Procurement
  • Sanitation Standards Compliance
  • Kitchen Equipment Operation
  • Cleaning and Sanitizing
  • Team Leadership
  • Food Preparing, Plating and Presentation
  • Special Event Cooking
  • Quality Control
  • Portion Control
  • Collaboration and Teamwork
  • Ingredient Weighing and Measuring
  • Operational Oversight
  • Equipment Maintenance
  • Detail-Oriented
  • Cold Service
  • Shellfish and Seafood Preparation
  • Recipe Development
  • Inventory Management
  • Safe Food Handling
  • ServSafe Certified
  • Oven Operation
  • Food Storage and Rotation
  • Customer Service
  • Cutting and Slicing Techniques
  • Quality Assurance
Education
Downers Grove South High School Downers Grove, IL, Expected in : General Studies - GPA :
Mid State Technical College Adams,Wi, Expected in 03/2017 High School Diploma : - GPA :
Work History
University Of Colorado Boulder - Breakfast/Lunch Line Cook
Boulder, CO, 02/2017 - 07/2019
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Transitioned between breakfast and lunch service.
  • Handled portion control activities according to specified instructions provided by chef.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Safely used kitchen equipment and reduced risk of injuries and burns.
  • Prepared average of 150 orders each shift.
  • Grilled meats and seafood to customer specifications.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Developed process that reduced waste and improved supply turnover.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Prepared food items such as meats, poultry and fish for frying purposes.
Scarletts Mens Club - Head Line Cook
City, STATE, 02/2000 - 11/2003
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Safely used kitchen equipment and reduced risk of injuries and burns.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Grilled meats and seafood to customer specifications.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Handled portion control activities according to specified instructions provided by chef.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Prepared average of 100 orders each shift.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
Holiday Inn Hotel Stadium/Downtown - SuusChef
City, STATE, 06/1997 - 08/1999

Create Daily Specials,Soups,Daily Line Setup,Prep For The Day.

  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Mentored kitchen staff at all levels to prepare each for demanding roles.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Trained and managed kitchen personnel and supervised all related culinary activity.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Disciplined and dedicated to meeting high-quality standards.

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Resume Overview

School Attended

  • Downers Grove South High School
  • Mid State Technical College

Job Titles Held:

  • Breakfast/Lunch Line Cook
  • Head Line Cook
  • SuusChef

Degrees

  • High School Diploma

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