I am a quality-focused and efficient Cook with 8 years of experience in high pressure, high volume and high energy culinary environments. i am skilled and experienced in every area of the kitchen seeking to use my culinary skills and expertise in preparing dishes in a professional, rewarding environment.
Consistently kept a clean work area and followed proper food handling methods and correct temperatures. i assisted in daily prep and produced soups of the day. Maintained my work station with proper rotation of product and preparing product to correct specifications for 200-350 guest a night. My specialty there was broiler but am knowledgeable in saute and expo. Also because of my experience, communication with other and capable of working with others i was promoted from cook 3 to cook 2.
Maintained a clean and a efficient kitchen and followed health code procedures for a private club and catered special events for guest 50-500ppl. Created soups and specials weekly, took care of inventory and purchasing, took care of all prep and assembly of dishes and systematically tasted and smelled all prepared dishes and observed color and texture and provided courteous and informative customer service.
provided courteous and informative customer service, excelled in every area of the kitchen and worked efficiently and well with others.
Maintained a clean work station and properly stocked & rotated product for breakfast and lunch. Assisted my chef with lunch buffet, preparing daily soups, and preparing product for special events (thanksgiving, Christmas, New years, Valentines Day: 300-700 ppl per event).
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