Montgomery Street, San Francisco, CA94105(555) 432-1000, resumesample@example.com
Professional Summary
I am an energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skill that works well in high-pressure settings.
Skills
Beautiful presentation of food
Strong attention to safe food handling procedures
Effective planner
Extensive catering background
Hospitality and service industry background
Exceptional customer service
Exceptional customer service
Thrives under pressure
Effective multi-tasker
Customer-focused
Work History
01/2013 to CurrentCatering CookAramark Corp. | Fort Lauderdale, FL,
Catering and food prep.
Responsible for working with different companies and adapting to the environment with a quick response time.
Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
04/2012 to 08/2012CookPenn National Gaming | Biloxi, MS,
prep and prepare 300 hundred plus servings daily.
Verified proper portion sizes and consistently attained high food quality standards.
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
10/2011 to 10/2012Line CookAmerican Golf Corporation | Granada Hills, CA,
food prep, stock up, sanitize, inventory, temperature log documentation.
Regularly interacted with guests to obtain feedback on product quality and service levels.
Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
10/2008 to 02/2011Catering CookAramark Corp. | Frederick, MD,
Comprehensive knowledge of food and catering trends
Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
Verified freshness of products upon delivery.
Education
Expected in July 2009Bachelor of Arts | Culinary ManagementThe Illinois Institute of Art, Chicago, ILGPA:
Coursework in Culinary and Restaurant Manager
Culinary Arts Certificate
Expected in June 2006Professional Baking and Pastry | , , GPA:
Expected in June 2005Associates Degree | Culinary ArtsThe Illinois Institute of Art, , GPA:
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