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Cook Resume Example

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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
Unitypoint Health – Urbandale , IA
  • 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
Piccolo – Nixa , MO
  • 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
Unitypoint Health – Muscatine , IA
  • 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 – City , STATE
  • 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- City, State
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How this resume score could be improved?

Many factors go into creating a strong resume. Here are a few tweaks that could improve the score of this resume:

83Good
Resume Strength
  • Completeness
  • Formatting
  • Length
  • Measurable results

Resume Overview

School Attended

  • Sandusky High School

Job Titles Held:

  • Cook
  • Line Cook
  • Line Cook,Grill Cook

Degrees

  • High School Diploma 08/1979

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