LiveCareer-Resume

cook resume example with 6+ years of experience

Jessica Claire
  • , , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
  • H: (555) 432-1000
  • C:
  • resumesample@example.com
  • Date of Birth:
  • India:
  • :
  • single:
  • :
Professional Summary

Talented Cook with excellent experience in fast-paced kitchen environments. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Qualified and hardworking with up-to-date food handling permit.

Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in recipe management and development.

Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard.

Motivated kitchen leader offering dedicated experience in food preparation. High standards for taste and quality with expertise maintaining profitable margins. Superior communication and leadership skills.

Skills
  • Food Presentation
  • Food Spoilage Prevention
  • Institutional and Batch Cooking
  • Food Plating and Presentation
  • Food Preparation
  • Food Preparation and Safety
  • Order Delivery Practices
  • Food Presentation Talent
  • Cleaning and Organization
  • Recipes and menu planning
  • New hire training
  • Hospitality service expertise
  • Menu marketing expertise
  • Beautiful presentation of food
Work History
Cook, 06/2021 - Current
Friendship Village Retirement Community Dayton, OH,
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Safely used kitchen equipment and reduced risk of injuries and burns.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Reduced restaurant's annual food and labor costs through proper budgeting, scheduling and management of inventory.
  • Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
  • Met production requirements for banquet and outlet desserts and breakfast pastries.
  • Mentored staff in expectations and parameters of kitchen goals and daily work.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Recommended menu items for new dish development, holidays, special events and promotions.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Assisted chef with planning easy but elegant appetizers to spark customer interest.
  • Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges.
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Ordered and received products and supplies to stock kitchen areas.
  • Managed kitchen staff, supervised preparation of foods ,and explained steps for readying specialty items.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Communicated closely with servers to fully understand special orders for customers, including those with food allergies and gluten intolerance.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Transitioned between breakfast and lunch service.
Cook and Owner, 05/2017 - 06/2020
Ftmc Willard, OH,
  • Applied performance data to evaluate and improve operations, target current business conditions and forecast needs.
  • Managed day-to-day business operations, including accounting, finance, HR, marketing and public relations.
  • Directed successful operational turnaround, eliminating over $Amount in debt within Timeframe.
  • Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures and technology systems.
  • Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
  • Set, enforced and optimized internal policies to maintain efficiency and responsiveness to demands.
  • Discovered areas of improvement by generating quarterly operational and sales reports.
  • Cultivated forward-thinking, inclusive and performance-oriented business culture to lead industry in innovation and push progress.
  • Aligned branding initiatives and sales strategies with client goals.
  • Maintained up-to-date administrative records to monitor operational conditions.
  • Trained and motivated employees to perform daily business functions.
  • Reconciled daily sales, returns and financial reports in QuickBooks.
  • Optimized team hiring, training and performance.
  • Created and monitored promotional approaches to increase sales and profit levels.
  • Managed key accounts, including developing sales presentations and promotion initiatives to drive product sales and increase brand awareness.
  • Established and administered annual budget with controls to prevent overages, minimize burn rate and support sustainability objectives.
  • Established, optimized and enforced business policies to maintain consistency and high-quality standards across industry operations.
  • Consulted with customers to assess needs and propose optimal solutions.
  • Enhanced operational efficiency and productivity by managing budgets, accounts and costs.
  • Trained and developed team members to build human capital.
  • Generated revenues yearly and effectively capitalized on industry growth.
  • Devised processes to boost long-term business success and increase profit levels.
  • Founded and managed Type business, growing revenue to $Amount in first year.
  • Developed key operational initiatives to drive and maintain substantial business growth.
  • Used knowledge of market trends to create value-added solutions resulting in significant increase in revenues.
  • Remained up-to-date on current trends and attended industry trade shows and markets to view and order inventory.
  • Recruited, hired and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
  • Oversaw and improved deliveries through proactive coordination of daily operations.
  • Reduced personnel turnover and promoted employee development by recruiting team-oriented candidates and implementing new training practices.
  • Improved records management systems for leases and contracts to boost renewals timeliness.
  • Conducted target market research to scope out industry competition and identify advantageous trends.
  • Assessed supplier quality to maintain tight cost controls and maximize business operational performance.
Cook, 04/2011 - 06/2014
Shelbyville Nursing Home City, STATE,
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Assisted chef with planning easy but elegant appetizers to spark customer interest.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Safely used kitchen equipment and reduced risk of injuries and burns.
  • Mentored staff in expectations and parameters of kitchen goals and daily work.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Met production requirements for banquet and outlet desserts and breakfast pastries.
  • Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Communicated closely with servers to fully understand special orders for customers, including those with food allergies and gluten intolerance.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Transitioned between breakfast and lunch service.
Education
High School Diploma: , Expected in 06/2002
-
Gruber Faith Missionary School - Gruetli-Laager, TN,
GPA:
Status -

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

Your data is safe with us

Any information uploaded, such as a resume, or input by the user is owned solely by the user, not LiveCareer. For further information, please visit our Terms of Use.

Resume Overview

School Attended

  • Gruber Faith Missionary School

Job Titles Held:

  • Cook
  • Cook and Owner
  • Cook

Degrees

  • High School Diploma

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

*As seen in:As seen in: