LiveCareer-Resume

camp cook resume example with 5+ 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

Motivated employee, enjoy high volume kitchens, like seeking knowledge. Goal oriented. Problem solver.

Skills
  • Food safety
  • Employee training
  • Meal preparation
  • Team Supervision
  • Organization
  • Teambuilding
  • Critical thinking
  • Problem resolution
  • People skills
  • Training & development
  • Active listening
  • Flexible schedule
  • Friendly, positive attitude
  • Reliable & trustworthy
  • Customer service
  • Data management
Experience
03/2021 to 09/2022
Camp Cook Aramark Corp. Auburn, AL,
  • Prepared meals in accordance with operational policies, food safety guidelines and health code requirements.
  • Monitored inventory to maintain proper supply level.
  • Oversaw preparation and serving of more than [Number] daily meals.
  • Tracked activities in daily logs and weekly update reports.
  • Projected future needs to requisition food supplies, kitchen equipment and appliances.
  • Established nutritious menus in line with health standards and budget guidelines.
  • Adjusted established recipes to meet special dietary and allergen restrictions.
  • 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.
03/2018 to 03/2021
Sue Chef, Executive Chef, Line Cook Hca Frisco, TX,
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Carried pans and trays of food to and from work stations, stove and refrigerator.
  • 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.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Grilled and deep fried various foods from meats to potatoes.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Assisted in preparation of menu items ranging from burgers to sandwiches.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Washed and peeled ingredients to prepare for different meals and recipes.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling 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.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
  • Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
  • Supervised 5-20 BOH staff members and delivered mentorship to strengthen kitchen skills.
  • Prepped garnishes to reduce wait times during lunch and dinner rush.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Monitored meals served for temperature and visual appeal.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
  • Leveraged electronic timekeeping system to prepare work schedules and monitor payroll costs.
  • Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
  • Assisted restaurant in meeting financial targets by achieving food quality objectives.
  • Monitored food products, driving quality, freshness and integrity.
  • Adhered to portion controls and presentation specifications.
  • Liaised closely with kitchen and front-of-house personnel.
  • Provided effective orientation and training to each new associate and developed ongoing training programs.
  • Implemented and maintained excellent service to achieve guest satisfaction.
  • Assisted with interviewing, hiring and training kitchen personnel.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Cooked multiple orders simultaneously during busy periods.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Improved performance of team members resulting in high-quality meals produced daily.
03/2020 to 09/2020
Line Cook 13 Coins City, STATE,
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Carried pans and trays of food to and from work stations, stove and refrigerator.
  • 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.
  • Retained 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.
  • Assisted in preparation of menu items ranging from burgers to sandwiches.
11/2016 to 07/2018
Assistant Kitchen Manager, Line Cook, Bartender Red Robin City, STATE,
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Operated cash register and Point of Sale (POS) system for transactions and made proper change for cash transactions.
  • Carried pans and trays of food to and from work stations, stove and refrigerator.
  • 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.
  • Retained 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.
  • Assisted in preparation of menu items ranging from burgers to sandwiches.
  • Washed and peeled ingredients to prepare for different meals and recipes.
  • Managed bar area, cocktail design and menu and handled inventory, regulation compliance and customer relationships.
  • Upsold customers from shelf to premium brands to help boost sales.
  • Prepped garnishes to reduce wait times during lunch and dinner rush.
  • Recommended food and drinks to patrons based on preference, pairings and special promotions.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Balanced daily registers and generated sales reports for management.
  • Planned and coordinated special events to boost customer numbers and profits.
  • Kept track of bar tabs and transferred open tabs to dining area for wait staff.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Stayed up-to-date on latest mixology trends, bar equipment and sanitation standards.
  • Maintained knowledge of bar and menu options to prepare drinks and make food recommendations.
  • Completed regular bar inventories and daily requisition sheets.
  • Trained new bartenders on drink preparation and upselling techniques.
  • Followed alcohol awareness procedures for preventing intoxication and dealing with intoxicated guests.
  • Prepared cocktails from bar recipes and served wine, draft and bottled beer.
  • Displayed and retained extensive knowledge of liquors, wines and entrees.
  • Followed alcohol awareness procedures for preventing intoxication and handling intoxicated guests.
  • Mixed and served both alcoholic and non-alcoholic drinks for patrons by following standard recipes and procedures.
  • Checked identification of guests to verify age requirements for alcohol purchase.
  • Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
  • Adhered to portion controls and presentation specifications.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Cooked multiple orders simultaneously during busy periods.
  • Poured wine, beer and cocktails for patrons.
  • Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
  • Collected and organized daily till totals and tips.
  • Introduced bar staff to precision pouring and waste reduction tactics to lower liquor costs.
  • Followed proper food handling methods and maintained correct temperature of food products.
Education and Training
Expected in 05/2013 to to
High School Diploma:
Ketchikan High School - Ketchikan, AK
GPA:

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Resume Overview

School Attended

  • Ketchikan High School

Job Titles Held:

  • Camp Cook
  • Sue Chef, Executive Chef, Line Cook
  • Line Cook
  • Assistant Kitchen Manager, Line Cook, Bartender

Degrees

  • High School Diploma

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