Currently employed cook with 3 years of experience in a high-pressure culinary environment. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.
Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.Set up and performed initial prep work for food items such as soups, sauces and salads.Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.Enforced appropriate work-flow and quality controls for food quality and temperature.Established and maintained open, collaborative relationships with the kitchen team.Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Received consistent rave reviews on meals that have been prepared.
In charge of serving food and catering to customers needs.
In charge of prepping and preparing buffet style served food for an average of 30 guests serviced every Sunday and Wednesday.Followed proper food handling methods and maintained correct temperature of all food products.Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Concentration in Hot Foods. Courses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International CuisineClasses in Restaurant and Facility OperationsCoursework in Pastry ArtsNutrition courses.Received bronze medal for academic excellence upon graduating.
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