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Chef Tournant/Rounds Cook Resume Example

Resume Score: 80%

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CHEF TOURNANT/ROUNDS COOK
Goals
  • To Continue my education in Culinary Arts
  • Becoming of more use while furthering my skills
  • Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings.
Skills
  • Beautiful presentation of food
  • Strong attention to safe food handling procedures
  •  Proficient with Microsoft Windows, Word, Excel
Work History
Chef Tournant/Rounds Cook, 12/2015 to Current
Rustic Kitchen – Hingham, MA


  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Led shifts while personally preparing food items and executing requests based on required specifications.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
  • Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
  • Practiced safe food handling procedures at all times.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
  • Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
  • Promptly reported any maintenance and repair issues to Executive Chef.

Line Cook/Rounds Cook, 01/2012 to 12/2015
Pizzings Pizza and Wings – Marfield, MA
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Led shifts while personally preparing food items and executing requests based on required specifications.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
  • Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
  • Practiced safe food handling procedures at all times.
  • Verified freshness of products upon delivery.

Culinary Supervisor, 01/2009 to 01/2012
SSEC Careers High School – Hingham, MA
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Training, Supervising
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
  • 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.
  • Achieved and exceeded performance, budget and team goals.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
  • Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
  • Practiced safe food handling procedures at all times.
  • Promptly reported any maintenance and repair issues to Executive Chef.

Shop Manager, 01/2009 to 01/2012
SSEC Careers High School – HINGHAM, MA

  • Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Achieved and exceeded performance, budget and team goals.
  • Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends.
  • Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
  • Practiced safe food handling procedures at all times.

Education
Associate of Applied Science: Culinary Arts, Current
Massasoit Community College - Brockton, MA
  • Coursework in Culinary and Restaurant Management
  • Coursework in Professional Cooking and Baking
Certifications
  • ServSafe Food Production Manager NRAEF ManageFirst
  • Nutrition 2.0 NRAEF ManageFirst
  • Controlling Foodservice Cost 2.0 NRAEF ManageFirst
  • Purchasing 2.0 NRAEF ManageFirst
Accomplishments
  • Becoming Chef Tournant at Rustic Kitchen at the age of 23
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Resume Overview

Companies Worked For:

  • Rustic Kitchen
  • Pizzings Pizza and Wings
  • SSEC Careers High School

School Attended

  • Massasoit Community College

Job Titles Held:

  • Chef Tournant/Rounds Cook
  • Line Cook/Rounds Cook
  • Culinary Supervisor
  • Shop Manager

Degrees

  • Associate of Applied Science : Culinary Arts , Current

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