LiveCareer-Resume

chef resume example with 20+ years of experience

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Jessica Claire
Montgomery Street, San Francisco, CA 94105 (555) 432-1000, resumesample@example.com
Professional Summary

Flexible chef willing to work every weekend and most holidays [like, literally would *maybe* ask for one random holiday off a year]. Comfortable working in fast-paced environments in team setting. Bringing 30+ year background in maintaining kitchen sanitation and preparing a variety of different types of dishes. Skilled/experienced in both institutional and high-volume restaurant style cooking.

Skills
  • Portioning
  • Garnishing
  • Kitchen sanitation
  • Food rotation
  • Ingredients measuring
  • Institutional and batch cooking
  • Food preparation
  • Food spoilage prevention
  • Menu planning
  • Food presentation talent
  • Efficient multitasking
  • Ingredient preparation
  • Grill management
  • Deep frying
  • Teamwork
  • Excellent communication
  • Kitchen organization
  • Food processing
  • Kitchen equipment sanitation
Work History
12/2014 to Current Chef Otg | Saint Paul, MN,
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Developed recipes and menus by applying understanding of market demand and culinary trends,
  • Verified compliance in preparation of menu items and customer special requests.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Collaborated with executive chef in production or modification of menus and selections.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Properly handled and stored food to eliminate illness and prevent cross-contamination.
02/2017 to Current Line Cook Bluestone Lane | Cambridge, MA,
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Cleaned counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Grilled meats and seafood to customer specifications.
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Communicated closely with servers to fully understand special orders for customers, including those with food allergies and gluten intolerance.
  • Distributed food to team members with efficiency in high-volume environment.
  • Handled portion control activities according to specified instructions provided by chef.
  • Prepared food items such as meats, poultry and fish for frying purposes.
11/1985 to 11/2014 First Cook Nuvance Health | Southbury, CT,
  • Learned new menu offerings and options easily to assist customers with selecting items.
  • Cleaned counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination.
  • Trained and assisted new kitchen staff members.
  • Distributed food to wait staff quickly to provide excellent customer satisfaction.
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
  • Maintained spotless and tidy dining area by throwing away food wrappers on tables, emptying trash receptacles and cleaning floors during slow periods.
  • Packaged, arranged and labeled ingredient stock, storing at established temperatures.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Collaborated with manager immediately when serious equipment failures occurred to resolve quickly and avoid slow-downs.
  • Reduced customer waiting by batch cooking popular items during rush times.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Identified inefficiencies leading to improved productivity.
  • Communicated with management on food inventory stock to request order placement.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
Education
Expected in 06/1982 to to High School Diploma | Central High School, Philadelphia, GPA:

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Resume Overview

School Attended

  • Central High School

Job Titles Held:

  • Chef
  • Line Cook
  • First Cook

Degrees

  • High School Diploma

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