LiveCareer-Resume

cook resume example with 7+ years of experience

Jessica
Claire
resumesample@example.com
(555) 432-1000,
, , 100 Montgomery St. 10th Floor
:
Summary

Besides, a great and consistent work ethic I am also a very personal personable and understanding person.

Professional yet also fun to be around I enjoy my work day to start with a smile and with a feeling of satisfaction and enjoyment.

Skills
  • Cutting and slicing techniques
  • Dish preparation
  • Culinary Art
  • Strong butchery skills
  • Fine Dining
  • Cleaning and organization
  • OSHA
  • Food presentation
  • High volume production capability
  • Team-oriented
  • Foodservice sanitation
  • Equipment cleaning and maintenance
  • Recipe preparation
  • Effective prioritization
  • Ingredient inspection
  • Food preparation
  • Well-tuned palette
  • Focused and disciplined
Education and Training
Denfield Highschool Duluth, MN Expected in 01/2003 GED : - GPA :
Experience
Court House Manor - Cook
Washington Court House, OH, 09/2021 - Current
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Chopped, diced and sliced vegetables and fruit ahead of dinner rush.
  • Grilled and deep fried various foods from meats to potatoes.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Replenished food items from inventory and rotated ingredients.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Precooked certain items during slow periods to reduce wait times during lunch and dinner rush.
  • Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
  • Regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Developed processes to streamline food-preparation and presentation tasks, recommending changes as necessary to boost food-cost savings.
  • Made recommendations regarding future food and equipment purchases to maintain product effectiveness.
Department Of Health And Human Services - Cook Supervisor
Beltsville, MD, 05/2021 - 09/2021
  • Trained kitchen workers on culinary techniques.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Performed as head chef to maintain team productivity and restaurant quality.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Assisted with interviewing, hiring and training kitchen personnel.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Liaised closely with kitchen and front-of-house personnel.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
  • Built strong vendor relationships to bring in top ingredients at optimal prices.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Devised creative food and wine pairings to drive successful cross-marketing strategy.
  • Purchased ingredients from local farms to benefit environment and reduce costs.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Coached kitchen team members and motivated performance in order to achieve demanding objectives in high-volume kitchen settings.
  • Planned and managed menus for weekly offerings and special events.
  • Developed and standardized new recipes to diversify kitchen offerings
  • Maintained optimal inventory levels and kept food costs in line with budget limitations.
Spectrum Health - Cook Shift Leader
Byron Center, MI, 08/2003 - 03/2010
  • Communicated with kitchen employees, answered questions and offered insight into food preparations.
  • Kept kitchen, cooking utensils and storeroom clean and neat
  • Sanitized counters and utensils used for preparation of raw meat, poultry, fish and eggs.
  • Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
  • Checked freezer and refrigerator each day to verify proper functioning.
  • Trained kitchen workers on culinary techniques.
  • Taught kitchen staff about proper nutrition, food allergies and dietary issues.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Placed orders for food and supplies used for creating meals for 500+ people.
  • Planned, prepared and served meals for day camp hosting 500+ people.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Made meals in accordance with company standards and requirements.
  • Adhered to regulatory standards regarding safe and sanitary food prep.
  • Executed proper techniques when preparing menu item ingredients.
  • Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.

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Resume Overview

School Attended

  • Denfield Highschool

Job Titles Held:

  • Cook
  • Cook Supervisor
  • Cook Shift Leader

Degrees

  • GED

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