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Cook Resume Example

Resume Score: 80%

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COOK
Professional Summary

Efficient Chef de Cuisine with strong interpersonal and coaching skills. Background in hotel and fine-dining restaurants. Talented at delivering food to guests quickly and turning dining tables rapidly, arranging kitchenware, condiments and decorations. Offering 23 years of experience in progressive roles with increased accountability.

Skills
  • Knowledge of production equipment
  • Kitchen sanitation
  • Dish preparation
  • Menu planning capability
  • Flexible and adaptable
  • Computer proficiency
  • Fluent in English and Spanish
  • Price memorization
  • Food safety understanding
  • Team contribution
  • Customer service oriented
  • Effective multi-tasker
  • Meat preparation
  • Budgeting and cost control
  • Safe food handling
  • Excellent cook
  • Time management
  • Employee training
  • Problem solving
  • Produce knowledge
  • High-volume dining
  • Buffet setup and takedown
Work History
Cook , 12/2019 to Current
Company Name – City, State
  • Instructed new staff on restaurant facts, food handling procedures and techniques for maximizing efficiency.
  • Used correct cleaning, sanitizing and food handling procedures to maintain optimal protections for customers.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Embraced spotlight on customer service by creating courteous, friendly atmosphere for guests.
  • Cooked specific quantity of food items based on projection and menu items.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Prepared all food items while maintaining high standards of cleanliness and sanitization.
Chef de Cuisine, 05/2004 to 02/2019
Company Name – City, State

Started working at Pala Casino as a line cook had many promotions, first as Sous chef, Room Chef then Chef de Cuisine.

  • Worked closely with other chefs and cooks and provided hands-on training and teaching.
  • Tracked kitchen's inventory and ordered new food and supplies when needed.
  • Managed all kitchen employees, including bussers, dishwashers, and waitstaff.
  • Offered product samples, answered questions and suggested products.
  • Checked menus to verify current selection availability and cleanliness.
  • Devised unique events and special promotions to drive sales.
  • Rewarded and disciplined associates.
  • Interviewed, hired and trained new team members.
  • Cleaned, sanitized and organized food speed racks, bins, dry storage racks and chemical storage room.
  • Managed customer service by training staff, overseeing operations and resolving issues in a timely manner.
  • Consistently received a 100% rate of customer satisfaction.
  • Spotted VIP customers immediately and provided special treatment, including preferred tables.
  • Complied with health and sanitation practices and procedures.
  • Added special garnishes and other finishing touches to augment visual impact of plate and contrast or add flavor to dish.
  • Communicated effectively with kitchen staff regarding customer allergies, dietary needs and other special requests.
  • Prepared and maintained buffet and salad bar by checking temperatures, restocking food, removing dirty containers and monitoring potential avenues of contamination.
  • Completed daily logs, updated computer tracking systems and filled out other relevant documentation.
  • Produced accurate and thorough management reports.
  • Gave every customer immediate and undivided attention.
  • Delegated tasks to team members to optimize productivity.
Chef, 01/1996 to 01/2004
Company Name – City, State

Started at Pechanga Resort and Casino as a Sous Chef and later promoted as Chef.

  • Created tasty dishes using popular recipes that delighted patrons and brought them back to the restaurant consistently.
  • Maintained and cleaned all kitchen appliances including the grill, stove and oven.
  • Produced or amended menus and item selections in conjunction
  • Reduced food costs by expertly estimating purchasing needs and buying through approved suppliers.
  • Ensured quality, presentation and proper quantities of plated food from line activities.
  • Oversaw the hiring, training and development of kitchen employees.
  • Supervised the preparation of specialty items and customer requests to verify accuracy in production.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Prepared schedules, work assignments and constructed employee compensation packages.
  • Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
  • Communicated and exemplified the company's vision and goals.
  • Welcomed guests with personable attitude and smile, offering to bring beverage orders while reviewing menu options.
  • Made sandwiches, including specialty items and custom orders.
  • Ran employee development program.
Education
High School Diploma: 1981
PrepaTec - City
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Resume Overview

School Attended

  • PrepaTec

Job Titles Held:

  • Cook
  • Chef de Cuisine
  • Chef

Degrees

  • High School Diploma : 1981

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