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Cook 2 Resume Example

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COOK 2
Skills
  • Recipes and menu planning
  • Institutional and Batch Cooking
  • Food Spoilage Prevention
  • Food Presentation
  • Food Preparation
  • Food Preparation and Safety
  • Order Delivery Practices
  • Food Presentation Talent
  • Cleaning and Organization
  • Strong attention to safe food handling procedures
  • Hospitality and service industry background
  • Effective planner
  • Beautiful presentation of food
  • Kitchen equipment operation and maintenance
  • Proficient in all cooking technique
Volunteer and Leadership

Children's Miracle Network Leadership Dinner

Nashville Eats Food and Wine Festival

Atlanta Eats Food and Wine Festival

Wine in the Bridge Festival

Titan Sky Box catering 2015 Football Season

Sous Chef for Marcus Samuelson (Food And Wine Festival Atlanta)

Sous Chef Aaron Sanchez and Chris Santos (Food and Wine Festival Nashville)

Relay for Life 2008 to 2017

Hospitality Career Expo Catering event Nashville Tn 2015 - 2017

Cooks vs Cons catering event The Art Institute of Nashville

American Culinary Federation (ACF) Awards Dinner catering event 2016-2018

Professional Summary

Energetic Chef with 2 years of experience preparing appetizing menu items at Tony's Town Square restaurant. Multi-talented at cooking wide variety of items using knife skills and standardized recipes. Service-oriented and skilled at fulfilling special requests. Motivated Chef offering over 4 years of experience in food preparation. High standards for taste and quality with expertise maintaining profitable margins. Superior communication and leadership skills. Diligent Chef 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 meeting every preparation and service need. Dependable with expertise preparing all types foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in knife skills and food prep. Talented Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing all personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organized and reliable with outstanding menu creation capabilities.

Work History
March 2019 to Current
Cook 2Company Name, City, State
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Enhanced and maintained central standardized recipe and ingredient repository, including nutritional and cost information.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
May 2018 to December 2018
Culinary InternCompany Name, City, State
  • Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers.
  • Checked expiration dates, rotated food and removed any items that were no longer usable.
  • Read through recipes and set up all ingredients in advance for Chef Assistants.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Identified inefficiencies leading to improved productivity.
  • Suggested actionable improvements to streamline training procedures.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Managed opening and closing shift kitchen tasks.
  • Prepared and expedited food orders to support waitstaff and other team members.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Prepared average of 8 to 12 menu items per shift.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
August 2012 to March 2018
Cash Office AssociateCompany Name, City, State
  • Performed hourly pick-ups and readings for front end to monitor sales and revenue.
  • Maintained petty cash records of debits and credits in accordance with established policies and procedures.
  • Provided cash handling including sorting and counting coin and currency to make change for associates.
  • Researched vendor invoices to verify proper payment for deliveries.
  • Investigated financial inconsistencies to solve discrepancies and reported to manager.
  • Verified cash flow and electronic transactions from credit card system to balance registers.
  • Performed daily account reconciliation and payroll verification to maintain daily records.
  • Trained new associates on POS system and key sales tactics to run cash office.
  • Fielded phone calls to main business line to gather information and answer inquiries.
  • Verified totals, checked store transfers and assisted with price changes.
  • Communicated guest and employee requests to management for issue resolution.
  • Followed company policies, procedures and practices for accurate recordkeeping and loss prevention.
  • Set up, tested and balanced registers for front-end employees.
  • Researched and resolved account discrepancies.
  • Prepared bank deposits and corporate cash shipments.
  • Reduced financial discrepancies, effectively reconciling bank accounts and organizing information into accounting software.
  • Developed monthly, quarterly and annual profit and loss statements and balance sheets.
  • Verified postings to ledgers to confirm accurate entry and account balances.
July 2008 to August 2012
Department Manager Over Deli and BakeryCompany Name, City, State
  • Developed empowering employee culture focused on equipping employees to independently meet customer needs.
  • Set, enforced and optimized internal policies to maintain efficiency and responsiveness to demands.
  • Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets.
  • Established and administered annual budget with effective controls to prevent overages, minimize burn rate and support sustainability objectives.
  • Kept employee workloads fair and balanced to achieve objectives while maintaining high job satisfaction.
  • Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
  • Devised, deployed and monitored processes to boost long-term business success and increase profit levels 20%.
  • Evaluated suppliers by assessing quality, timeliness and compliance of deliveries to maintain tight cost controls and maximize business operational efficiency.
  • Managed overstocking, restocking and inventory control procedures during all shift.
  • Increased efficiency and team productivity by promoting adherence to operational best practices and company policies.
  • Identified and diminished performance gaps by coaching and supervising 12 subordinates.
  • Partnered with merchandising team to plan and execute floor moves, merchandise placement and overall sales set-up.
  • Developed and implemented plans to maximize sales and meet or exceed goals and objectives.
  • Established performance goals for employees and provided feedback on methods for reaching those milestones.
  • Rotated merchandise and displays to feature new products and promotions.
  • Ordered inventory and reported discrepancies to control costs and maintain inventory levels.
  • Cultivated positive rapport with fellow employees to boost company morale and promote employee retention.
  • Arranged sales incentives with store management and vendor representatives to reward deserving team members for exceeding expectations.
  • Worked actively with management team to create daily and weekly sales plans based on weekly sales trends.
  • Maximized productivity and profitability by balancing sales and expenses.
  • Communicated with managers of other departments to maintain transparency.
Education
April 2016Associate of ArtsBaking And Pastry ArtsThe Art Institute Of Atlanta, City, State
April 2018Bachelor of ArtsRestaurant And Culinary ManagementThe Art Institute Of Atlanta, City, State
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Resume Overview

School Attended

  • The Art Institute Of Atlanta

Job Titles Held:

  • Cook 2
  • Culinary Intern
  • Cash Office Associate
  • Department Manager Over Deli and Bakery

Degrees

  • Associate of Arts Baking And Pastry Arts
    Bachelor of Arts Restaurant And Culinary Management

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