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Cook Resume Example

Resume Score: 80%

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CH
COOK
Summary

Focused as a cook with expertise preparing meals for customers in busy 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 both fast-casual and fine-dining restaurants. Recognized for preparing high-quality cuisine aligned to restaurant standards and consistency requirements.

Motivated and hardworking 3 and a half years of experience cooking delicious items quickly at fast food establishments. Expert at preparing various menu items using basic and advanced cooking methods. Customer-focused and dedicated to preparing orders exactly as requested.

Hardworking Fast Food Cook offering excellent food preparation and handling skills. Keep kitchen areas well-stocked and organized for maximum efficiency. Team-oriented and reliable with excellent communication and problem-solving strengths.

Skills
  • Contemporary sauce work
  • Food presentation
  • Dish preparation
  • Cutting and slicing techniques
  • Cleaning and organization
  • Strong butchery skills
  • Focused and disciplined
  • ServSafe certified
  • Operating fryers and grills
  • Cleaning and sanitization
  • Plating dishes
  • Preparing ingredients
  • Frying
  • Grilling
  • Food preparation
  • Stocking ingredients
  • Kitchen equipment cleaning
  • People person
  • Very hands on

Experience
Cook / Hardees - Ocoee, FL06/2020 - Current
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
Prep/cook / rusteak bar and eatery - Ocoee, FL02/2020 - 08/2020
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Mixed, weighed and proofed ingredients to match exact recipe formula.
  • Developed strategies to enhance catering and retail foodservice revenue and productivity goals.
  • 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.
  • 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.
  • Interacted effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
  • Operated all kitchen equipment safely to avoid injuries.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Replenished food items from inventory and rotated ingredients to use oldest products first.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Measured and regulated oven, broiler and roaster operations for cooking at correct temperatures.
Prep/cook / mangerie bar and eateryOrlando, FL
  • 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.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • 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.
  • Emphasized food quality and specialized baking techniques to set items apart from competitor offerings.
  • 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.
  • Created exceptional menu items executed with precision to regularly garner diner praise.
  • Interacted effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
  • Operated all kitchen equipment safely to avoid injuries.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Replenished food items from inventory and rotated ingredients to use oldest products first.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Prepared bakery and specialty products such as bagels, breads and pastries.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Garnished and arranged dishes into creative presentations to delight patrons.
  • Measured and regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Communicated with wait staff regarding customer requests, dietary concerns and allergy questions.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
Education and Training
Coleman Federal Correction Complex - Coleman FlGED

culinary arts degree

coleman federal correctional complex

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Resume Overview

Companies Worked For:

  • Hardees
  • rusteak bar and eatery
  • mangerie bar and eatery

School Attended

  • Coleman Federal Correction Complex

Job Titles Held:

  • Cook
  • Prep/cook

Degrees

  • Coleman Federal Correction Complex - Coleman Fl GED

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