SEARCH

Cook Resume Example

Resume Score: 90%

Love this resume?Build Your Own Now
COOK
Professional Summary
My career goals are as follows; I would like to attend C.I.A. and obtain my bachelors.Help run or work for a 4- star hotel or bistro.Be successful and keep learning and growing. 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.Broiler Cook with 12 years of experience cooking in Hi-Volume environments. Prior work as prep cook, line chef, and sous chef.
Skills

    FRENCH/FUSION] cooking technique

  • Strong attention to safe food handling procedures
  • [SOUL FOOD] cuisine expert

  • Beautiful presentation of food
  • Institutional and batch cooking
  • Effective planner
Work History
Cook12/2013 to Current
Sands Expo – Las Vegas, NV
  • Set-up/ Break -down.Work action stations, Carver & serve etc.
  • Accomplishments Still learning and growing.
  • Skills Used Knife skills.Being a excellent team-player,customer service,having fun and having a great attitude.
Sous Chef03/2012 to 11/2013
Wine 5 Cafe – Las Vegas, NV
  • Ordering,Inventory,prep & stock line.Cook and prepare all menu items.Opening & Closing.
  • Accomplishments Learned alot in Kenyan/French and American Fusion Cusine.
  • I learned alot about the people and the culture.
  • Skills Used All Stations,such as Broiler,Eggs, Grill,Pantry etc..Management /Team-player.
Fry Cook/Pantry02/2009 to 08/2011
McCormick & Schmicks Seafood & Steaks – Las Vegas, NV
  • Stock& Clean Station.
  • Inventory,FIFO&Temps..Close Station.
  • Accomplishments Learned a lot.Teammates made me a lot stronger.Plate presentation and portion control .
  • Skills Used All my Culinary Training, Knife Skills, and Seafood Etiquette came into play.
Graveyard Cook03/2008 to 11/2008
North Star Bar & Grill – North Las Vegas, NV
  • Cook all menu items, clean, stock and prep line, stock the bar and clean bar area etc..
  • Lead broiler.
  • Practiced safe food handling procedures at all times.
  • Promptly reported any maintenance and repair issues to Executive Chef.
  • Verified freshness of products upon delivery.
Lead Broiler01/2007 to 02/2008
Winchell's Pub & Grill – North Las Vegas, NV
  • Cook all menu items.
  • make specials.
  • clean, stock & prep line.
  • 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.
  • Led shifts while personally preparing food items and executing requests based on required specifications.
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
Pantry/fry cook10/2006 to 01/2007
Gallagher's Steakhouse – Las Vegas, NV
  • Make all salads and desserts.
  • shuck oysters.
  • cook crab cakes.
  • clean a stock line.
  • close station etc..
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Room Service Cook03/2005 to 10/2006
Hard Rock Hotel & Casino – Las Vegas, NV
  • Cook all menu items for guest.
  • clean, stock and prep line.
  • inventory, etc..
  • Promoted from lead broiler (grave yard.) in Mr.
  • Lucky's to room service cook.
  • From time to time; I would also be used as a breaker/of all stations (on very busy nights).
  • 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.
Lead Cook01/2004 to 05/2005
Pt's Pub – Las Vegas, NV
  • Cook all menu items.
  • clean, stock and prep line.
  • inventory and stock bar.
  • washed dishes, bussed tables and.
  • occasionally wait.
  • Worked various locations if someone called in or we were short.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Achieved and exceeded performance, budget and team goals.
Relief Broiler03/2002 to 01/2004
Bininon's Horseshoe Hotel & Casino – Las Vegas, NV
  • Cook all menu items.
  • times and temps, inventory.stock/clean and prep line, etc..
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Led shifts while personally preparing food items and executing requests based on required specifications.
  • Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
Lead cook06/2000 to 02/2002
Cariba Charlie's bar &grill – Las Vegas, NV
  • Inventory, ordering.cooking all menu items and specials.clean, stock and prep line.
  • Always on call.
  • I would fill in or cover any shift.
Relief supervisor-broiler02/1997 to 05/2000
Eldorado hotel & casino – Reno, NV
  • Do the ordering, inventory, breaker, cook all menu items.
  • clean stock and prep line.
  • Fill in incident logs.etc.
Education
Associate of Arts: CULINARY ARTS10 1992Art institute of Atlanta- Atlanta, GA
  • Culinary Arts Certificate
  • Coursework in Culinary and Restaurant Management
  • Coursework in Hospitality Management
Northeast Louisana university- Monroe, LA
  • Culinary Arts Certificate
  • Coursework in Culinary and Restaurant Management
  • Coursework in Hospitality Management
  • Basic Vocational Certificate: First Cook
Skills
Closing, cooking, customer service, French, Inventory, tables, Team-player
Build Your Own Now

DISCLAIMER

Resumes, and other information uploaded or provided by the user, are considered User Content governed by our Terms & Conditions. As such, it is not owned by us, and it is the user who retains ownership over such content.

Resume Overview

Companies Worked For:

  • Sands Expo
  • Wine 5 Cafe
  • McCormick & Schmicks Seafood & Steaks
  • North Star Bar & Grill
  • Winchell's Pub & Grill
  • Gallagher's Steakhouse
  • Hard Rock Hotel & Casino
  • Pt's Pub
  • Bininon's Horseshoe Hotel & Casino
  • Cariba Charlie's bar &grill
  • Eldorado hotel & casino

School Attended

  • Art institute of Atlanta
  • Northeast Louisana university

Job Titles Held:

  • Cook
  • Sous Chef
  • Fry Cook/Pantry
  • Graveyard Cook
  • Lead Broiler
  • Pantry/fry cook
  • Room Service Cook
  • Lead Cook
  • Relief Broiler
  • Lead cook
  • Relief supervisor-broiler

Degrees

  • Associate of Arts : CULINARY ARTS 10 1992

Similar Resumes

View All
Cook-resume-sample

Cook

Sioux Falls, South Dakota