Cook Resume Example Moffitt Cancer Center

COOK

Professional Summary

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 meeting every preparation and service need.

Skills

Recipes and menu planning
Food Spoilage Prevention
Food Plating and Presentation
Food Preparation and Safety
Food Presentation Talent
Extensive catering background
Hospitality and service industry background
Strong attention to safe food handling procedures
Performance improvement
[technique type] cooking technique

Institutional and Batch Cooking
Food Presentation
Food Preparation
Order Delivery Practices
Cleaning and Organization
Hospitality service expertise
Beautiful presentation of food
New hire training
Kitchen equipment operation and maintenance

Work History

Cook07/2019 to Current
Moffitt Cancer Center – Tampa, FL

Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Verified proper portion sizes and consistently attained high food quality standards.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Planned promotional menu additions based on seasonal pricing and product availability.

Line Cook04/2019 to 07/2019
Beach House Assisted Living – Wesley Chapel, Fl.

Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
Cleaned counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination.
Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
Developed [Type] process that reduced waste [Number]% and improved supply turnover [Number]%.
Managed relationships with [Number] vendors by negotiating prices of ingredients and equipment, resulting in [Number]% savings on budget.
Communicated closely with [Job title]s to fully understand special orders for customers, including those with food allergies and gluten intolerance.
Handled portion control activities according to specified instructions provided by chef.
Collaborated with [Job title]s to collect information about specific customer desires and dietary needs.
Performed routine cleaning procedures across kitchen through [Action] and [Action].
Fried, grilled and baked foods such as [Type], [Type] and [Type].
Prepared food items such as meats, poultry and fish for frying purposes.
Prepared estimated [Number] orders simultaneously during peak [Timeframe] periods with [Number]% accuracy rate, maximizing customer satisfaction and repeat business.
Produced over [Number][Type] dishes per day and maintained near-perfect customer satisfaction scores.
Unloaded food supplies from distributor trucks to efficiently organize inventory.
Managed [Number]-person staff, supervised preparation of [Type] foods and explained steps for readying specialty items, including [Type] and [Type] food.
Distributed food to team members with efficiency in high-volume environment.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Safely used kitchen equipment such as [Type] and [Type], effectively reducing injuries and burns [Number]%.
Grilled meats and seafood to customer specifications.
Transitioned between breakfast and dinner service by [Action] and [Action].
Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
Prepared average of [Number] orders each shift.
Trained, managed and guided [Number][Job title]s, improving overall performance and productivity [Number]%.

Cook10/2018 to 04/2019
Concordia Village Of Tampa – Tampa, FL

Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Verified proper portion sizes and consistently attained high food quality standards.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Planned promotional menu additions based on seasonal pricing and product availability.
Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
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.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Produced over [Number][Type] dishes per day and maintained near-perfect customer satisfaction scores.
Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries.
Prepared estimated [Number] orders simultaneously during peak [Timeframe] periods with [Number]% accuracy rate, maximizing customer satisfaction and repeat business.
Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges.
Assisted customers in placing special orders for large-scale events such as weddings and birthday parties.
Safely used kitchen equipment such as [Type] and [Type], effectively reducing injuries and burns [Number]%.
Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
Communicated closely with [Job title]s to fully understand special orders for customers, including those with food allergies and gluten intolerance.
Assisted chef with planning easy but elegant appetizers to spark customer interest.
Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Transitioned between breakfast and dinner service by [Action] and [Action].
Mentored staff in expectations and parameters of kitchen goals and daily work.
Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
Created ice sculptures for major events such as weddings and private corporate parties.
Reduced restaurant's annual food and labor costs by [Number]% through proper budgeting, scheduling and management of inventory.
Enhanced and maintained central standardized recipe and ingredient repository, including nutritional and cost information.
Managed [Number]-person staff, supervised preparation of [Type] foods and explained steps for readying specialty items, including [Type] and [Type] food.
Recommended menu items for new dish development, holidays, special events and promotions.

Line Cook,Grill Cook05/2009 to 06/2018
St. Joseph's Hospital – Tampa, FL

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.
Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
Cleaned counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination.
Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
Grilled meats and seafood to customer specifications.
Prepared food items such as meats, poultry and fish for frying purposes.
Cleaned and organized all line stations when needed.
Provided support to crew members through all facets of food preparation and delivery.
Managed relationships with [Number] vendors by negotiating prices of ingredients and equipment, resulting in [Number]% savings on budget.
Managed [Number]-person staff, supervised preparation of [Type] foods and explained steps for readying specialty items, including [Type] and [Type] food.
Unloaded food supplies from distributor trucks to efficiently organize inventory.
Developed [Type] process that reduced waste [Number]% and improved supply turnover [Number]%.
Planned and delegated all facets of ingredient preparation.
Produced over [Number][Type] dishes per day and maintained near-perfect customer satisfaction scores.
Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Performed routine cleaning procedures across kitchen through [Action] and [Action].
Fried, grilled and baked foods such as [Type], [Type] and [Type].
Oversaw care and maintenance of kitchen equipment.
Collaborated with [Job title]s to collect information about specific customer desires and dietary needs.
Trained, managed and guided [Number][Job title]s, improving overall performance and productivity [Number]%.
Prepared estimated [Number] orders simultaneously during peak [Timeframe] periods with [Number]% accuracy rate, maximizing customer satisfaction and repeat business.
Safely used kitchen equipment such as [Type] and [Type], effectively reducing injuries and burns [Number]%.
Prepared average of [Number] orders each shift.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Distributed food to team members with efficiency in high-volume environment.
Transitioned between breakfast and dinner service by [Action] and [Action].
Communicated closely with [Job title]s to fully understand special orders for customers, including those with food allergies and gluten intolerance.
Handled portion control activities according to specified instructions provided by chef.
Monitored line efficiency and implemented improvements for increased productivity.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Cleaned and maintained kitchen equipment regularly.

Education

High School Diploma08/1979Sandusky High School- Sandusky, OH

Resume Overview

Companies Worked For:

Moffitt Cancer Center
Beach House Assisted Living
Concordia Village Of Tampa
St. Joseph's Hospital

School Attended

Sandusky High School

Job Titles Held:

Cook
Line Cook
Line Cook,Grill Cook

Degrees

High School Diploma 08/1979

Cook Resume Example

Resume Score: 80%

Resume Overview

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