LiveCareer-Resume

cook resume example with 15+ years of experience

Jessica Claire
  • , , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
Summary

Hard-working Cook brings detail-oriented approach to food preparation and handling. Keep kitchen areas well-stocked and organized for maximum efficiency. Team-oriented and reliable with excellent communication and problem-solving strengths.

Skills
  • Food Preparation and Safety
  • Order Delivery Practices
  • Learning Strategies
  • Operation Monitoring
Experience
Cook, 01/2021 to 02/2021
Regal Cinemas CorporationHamton Bays, NY,
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Collaborated with [Job title] to maintain timely food preparation goals.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
  • Made recommendations to [Job title] regarding future food and equipment purchases to maintain product effectiveness.
  • Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Placed frequently used food such as [Type] and [Type] in proper storage containers and placed perishable items in refrigerator.
  • Created approximately [Number] orders simultaneously during busy periods.
  • Regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Prepared more than [Number] dishes per day in fast-paced [Type] environment while maintaining high customer satisfaction rate.
  • Prepared and plated [Number]+ dishes per shift for busy $[Amount] annual revenue restaurant.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
  • Developed strategies to enhance food-presentation aspects of catering and retail environments.
  • Collaborated closely with [Job title] to participate in staff meetings and resolve service, product and personnel issues.
Cook, 05/2019 to 07/2019
Regal Cinemas CorporationHazleton, PA,
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Replenished food items from inventory and rotated ingredients to use oldest products first.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
  • Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Developed strategies to enhance food-presentation aspects of catering and retail environments.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
  • Developed processes to streamline food-preparation and presentation tasks, recommending changes as necessary to boost food-cost savings.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
  • Garnished and arranged dishes into creative presentations.
  • Prepared bakery and specialty products such as bagels, breads and pastries.
Cook, 02/2008 to 12/2013
Regal Cinemas CorporationHillsboro, OR,
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Replenished food items from inventory and rotated ingredients to use oldest products first.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
  • Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Oversaw handling of special-order items, including decorated cakes, cupcakes, tarts and pastries.
  • Regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Developed strategies to enhance food-presentation aspects of catering and retail environments.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
  • Developed processes to streamline food-preparation and presentation tasks, recommending changes as necessary to boost food-cost savings.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
  • Prepared bakery and specialty products such as bagels, breads and pastries.
  • Garnished and arranged dishes into creative presentations.
  • Operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers.
Cook, 01/2003 to 05/2007
Regal Cinemas CorporationHollywood, FL,
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Replenished food items from inventory and rotated ingredients to use oldest products first.
  • Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
  • Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Oversaw handling of special-order items, including decorated cakes, cupcakes, tarts and pastries.
  • Regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Developed strategies to enhance food-presentation aspects of catering and retail environments.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Developed processes to streamline food-preparation and presentation tasks, recommending changes as necessary to boost food-cost savings.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
  • Prepared bakery and specialty products such as bagels, breads and pastries.
  • Garnished and arranged dishes into creative presentations.
  • Operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers.
Shift Manager, 02/1995 to 02/2000
Energy TransferAkron, OH,
  • Managed schedules, accepted time off requests and found coverage for shifts.
  • Generated reports to assess performance and make adjustments.
  • Positioned skilled staff in key areas throughout shift to optimIze department productivity.
  • Upheld company standards and compliance requirements for operations and cleanliness of all areas.
  • Increased customer base and market share by promoting product through diverse channels.
  • Documented receipts, employee hours and inventory movements.
  • Enhanced operations and boosted efficiency through employee training, coaching and creating work schedules and assignments.
  • Forecasted trends in expected business levels and adjusted labor and inventory to match expectations.
  • Optimized productivity, streamlined program efficiency, and boosted profitability.
  • Leveraged market knowledge and leadership ability to help drive profit increases.
  • Cross-trained in every store role to maximize operational knowledge.
  • Strengthened product branding initiatives and coordinated effective marketing campaigns.
  • Mitigated risk by ensuring regulatory compliance for required licensing.
  • Analyzed operations and market data to assess areas in need of improvement and capitalize on changing conditions.
  • Met with each associate to establish realistic monthly sales goals.
  • Improved productivity initiatives, coordinating itinerary and scheduling appointments.
  • Established ambitious goals for employees to promote achievement and surpass business targets.
  • Directed schedule of weekly projects and anticipated timelines for milestones and completion dates.
  • Assessed, optimized and elevated operations to target current and expected demands.
  • Completed thorough opening, closing and shift change functions to maintain operational standards each day.
  • Addressed internal and customer-related issues each day and affected strategic resolutions.
  • Remained calm and professional in stressful circumstances and when dealing with unhappy customers, effectively diffusing situations.
  • Interacted with prospects and customers at various events, including trade shows, seminars and workshops.
  • Enhanced data collection accuracy by preparing, authoring and updating communications and policy memorandums.
  • Monitored supplier operations to verify quality, delivery schedule and conformance to contract specifications.
  • Recruited, hired and trained new employees, including monitoring and review of individual performance.
  • Supervised and trained customer service team members to provide exceptional service, driving retention and satisfaction.
  • Spearheaded training initiatives to improve employee performance and bottom-line business results.
Kitchen Manager, to
Company NameCity, State,
Education and Training
GED: , Expected in 03/2000
KBCC - Oklahoma City, OK,
GPA:
  • [Number] GPA4.0

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Resume Overview

School Attended

  • KBCC

Job Titles Held:

  • Cook
  • Cook
  • Cook
  • Cook
  • Shift Manager
  • Kitchen Manager

Degrees

  • GED

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