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Cook Resume Example

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COOK
Summary

Focused cook with expertise preparing meals for customers in busy restaurant establishments. Versatile professional with experience in food safety, supply management and plating. Courteous and bilingual with excellent multitasking and presentation skills. Disciplined individual committed to impeccable food preparation and presentation within fast-casual and fine-dining restaurants alike. Recognized for preparing high-quality cuisine aligned to restaurant standards and consistency requirements. Dedicated Cook brings more than 15 years of experience in restaurant environments. Team player skilled at communicating and translating customer requests. Intricate understanding of OSHA and other compliance measures. Dynamic food service professional with excellent teamwork and skill in learning new tasks quickly. Highly knowledgeable in ingredient preparation, including slicing and cutting techniques. Comes equipped with 15 years of related experience.

Skills
  • Sous vide technique
  • Cutting and slicing techniques
  • Dish preparation
  • Contemporary sauce work
  • Focused and disciplined
  • Food presentation
  • OSHA
  • Fine Dining
  • Culinary Art
  • Cleaning and organization
  • Well-tuned palette
  • Food Preparation
  • Multitasking
  • Effective prioritization
  • Recipe preparation
  • Team-oriented
  • Equipment cleaning and maintenance
Experience
07/2020 to Current
CookCompany Name － City, State
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers.
  • Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Created approximately 10 orders simultaneously during busy periods.
  • Developed processes to streamline food-preparation and presentation tasks, recommending changes as necessary to boost food-cost savings.
  • Replenished food items from inventory and rotated ingredients to use oldest products first.
  • Garnished and arranged dishes into creative presentations.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Developed strategies to enhance food-presentation aspects of catering and retail environments.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Collaborated with owner to maintain timely food preparation goals.
  • Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
03/2019 to 06/2020
Dietary Assistant and CookCompany Name － City, State
  • Performed full nutritional assessments.
  • Selected foods appropriate for individual patients dietary needs.
  • Worked with food service personnel to update patient meal programs and public cafeteria menus.
  • Evaluated unique nutrient and energy requirements for each patient based on BMI, lifestyle and individual medical issues.
  • Demonstrated self-reliance by meeting and exceeding workflow needs.
01/2017 to 04/2019
Kitchen ManagerCompany Name － City, State
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
  • Received, organized and rotated paper goods and food ingredients.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Collaborated with trainees to bolster understanding of project management, safety and inventory waste to meet pre-established business thresholds for operation.
  • Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Priced and ordered food products, kitchen equipment and food service supplies.
  • Enforced staff performance and service standards to deliver consistent and positive customer experiences.
  • Controlled portion sizes and garnishing for optimal cost controls.
  • Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
  • Sought out and implemented methods to improve service and team performance to boost business sustainability.
Education and Training
05/1999
High School DiplomaAllegany High School － City, State
Some College (No Degree): General StudiesAllegany College Of Maryland － City, State
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Resume Overview

School Attended

  • Allegany High School
  • Allegany College Of Maryland

Job Titles Held:

  • Cook
  • Dietary Assistant and Cook
  • Kitchen Manager

Degrees

  • High School Diploma
    Some College (No Degree) : General Studies

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