Cook Resume Example Buschs - Canton, Michigan

COOK

Summary

Ambitious student pursuing Environmental Science degree eager to contribute developed knowledge in Environmental Science role. Skilled in patience and good judgement in all settings. Adaptable and driven with strong work ethic and ability to thrive in team-based or individually motivated settings.

Skills

Environmental protection
Environmental sampling
Environmental testing
Environmental monitoring

Environmental practices
Environmental quality testing
Environmental improvements
Environmental analysis

Experience

Buschs | Canton, MICHIGANCook03/2017 - Current

Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Replenished food items from inventory and rotated ingredients to use oldest products first.
Collaborated closely with food and beverage leadership to conduct staff meetings and resolve service, product and personnel issues.
Instructed [Cook]s in preparation of garnishes, dressings and side dishes.
Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
Chopped, diced, and sliced vegetables and fruit ahead of busy periods, including dinner rush.
Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
Operated all kitchen equipment safely to avoid injuries.
Communicated with wait staff regarding customer requests, dietary concerns and allergy questions.
Created exceptional menu items executed with precision to regularly garner diner praise.
Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
Decorated cakes, cupcakes, tarts and pastries, and skillfully handled special order items.
Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
Measured and regulated oven, broiler and roaster operations for cooking at correct temperatures.
Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
Developed strategies to enhance catering and retail foodservice revenue and productivity goals.
Emphasized food quality and specialized baking techniques to set items apart from competitor offerings.
Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
Mixed, weighed and proofed ingredients to match exact recipe formula.
Weighed, measured and mixed ingredients, meticulously following recipes to produce quality dishes.

Real Seafood Company | Ann Arbor, MICook09/2014 - 03/2017

Maintained consistent quality and high accuracy when preparing identical dishes every day.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Replenished food items from inventory and rotated ingredients to use oldest products first.
Collaborated closely with food and beverage leadership to conduct staff meetings and resolve service, product and personnel issues.
Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
Chopped, diced, and sliced vegetables and fruit ahead of busy periods, including dinner rush.
Sourced vendors and negotiated agreements to cut supply costs without affecting quality.
Weighed, measured and mixed ingredients, meticulously following recipes to produce quality dishes.
Mixed, weighed and proofed ingredients to match exact recipe formula.
Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
Emphasized food quality and specialized baking techniques to set items apart from competitor offerings.
Developed strategies to enhance catering and retail foodservice revenue and productivity goals.
Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Measured and regulated oven, broiler and roaster operations for cooking at correct temperatures.
Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
Decorated cakes, cupcakes, tarts and pastries, and skillfully handled special order items.
Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
Garnished and arranged dishes into creative presentations to delight patrons.
Created exceptional menu items executed with precision to regularly garner diner praise.
Communicated with wait staff regarding customer requests, dietary concerns and allergy questions.
Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
Operated all kitchen equipment safely to avoid injuries.

Fox Hills Golf & Banquet Center | Plymouth, MICHIGANCook06/2013 - 09/2014

Maintained consistent quality and high accuracy when preparing identical dishes every day.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Operated all kitchen equipment safely to avoid injuries.
Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
Communicated with wait staff regarding customer requests, dietary concerns and allergy questions.
Created exceptional menu items executed with precision to regularly garner diner praise.
Garnished and arranged dishes into creative presentations to delight patrons.
Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
Decorated cakes, cupcakes, tarts and pastries, and skillfully handled special order items.
Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
Measured and regulated oven, broiler and roaster operations for cooking at correct temperatures.
Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Prepared bakery and specialty products such as bagels, breads and pastries.
Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
Developed strategies to enhance catering and retail foodservice revenue and productivity goals.
Emphasized food quality and specialized baking techniques to set items apart from competitor offerings.
Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
Mixed, weighed and proofed ingredients to match exact recipe formula.
Weighed, measured and mixed ingredients, meticulously following recipes to produce quality dishes.
Sourced vendors and negotiated agreements to cut supply costs without affecting quality.
Chopped, diced, and sliced vegetables and fruit ahead of busy periods, including dinner rush.
Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
Collaborated closely with food and beverage leadership to conduct staff meetings and resolve service, product and personnel issues.
Replenished food items from inventory and rotated ingredients to use oldest products first.
Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.

Education and Training

Easter Michigan University | Ypsilanti, MiBachelor of Science in Environmental ScienceExpected in 01/2021

Accomplishments

Played hockey my whole life and know everything there is to about team work and team building.

Resume Overview

Companies Worked For:

Buschs
Real Seafood Company
Fox Hills Golf & Banquet Center

School Attended

Easter Michigan University

Job Titles Held:

Cook

Degrees

Bachelor of Science in Environmental Science

Cook Resume Example

Resume Score: 80%

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