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Cook Resume Example

Resume Score: 80%

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COOK
Professional Summary

I am moving to Missouri in a month and would like to get in with a place for steady employment. I do not want to be a lead chef until i know the ways of the state and area Im moving to. I am not a overly pridful chef and can handel critizism. I am highly experinced in Italian, American and have some experence in mexican, Thai, french and costarican.

Skills
  • Institutional and batch cooking
  • Recipes and menu planning
  • Food spoilage prevention
  • Food plating and presentation
  • Food preparation
  • Strong attention to safe food handling procedures
  • [cuisine type] cuisine expert
  • Effective planner
  • Order delivery practices
  • Employed at [salt], featured in https://www.tripadvisor.com/ShowUserReviews-g47366-d13820546-r626620546-SALT_American_Bistro_Wine_Bar-Broadalbin_New_York.html
  • All stations saute, grill, fryers, oven, pizza dough, pizza stretch, bread making
Work History
Cook, 10/2019 to 04/2020
Salt American Bistro – Broadalbin, NY
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries.
  • Safely used kitchen equipment such as [Type] and [Type], effectively reducing injuries and burns [Number]%.
  • Recommended menu items for new dish development, holidays, special events and promotions.
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
Chef, 06/2018 to 12/2019
Historic Hotel Broadalbin – Broadalbin, NY
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Developed recipes and menus by applying understanding of market demand and culinary trends,
  • Oversaw grill, stove and oven and cleaned all equipment after every shift.
  • Produced and plated variety of exotic fruit-based desserts and after-dinner cheese plates.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Properly handled and stored food to eliminate illness and prevent cross-contamination.
  • Maintained well-organized mise en place to keep work efficient and consistent.
Sous Chef, 05/2016 to 11/2018
7 Hourse Pub – Saratoga Springs, NY
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Acted as head chef when required to maintain continuity of service and quality.
Head Cook, 02/2014 to 04/2016
Top Of The Hill Grill – Ephrata, NY
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Developed recipes, portion specifications, and standard preparation procedures for all dishes.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Education
GED: 04/2006
Broadalbin-Perth High School - Broadalbin, NY
Online Certificate: Basic Culinary Arts, 07/2010
Auguste Escoffier School of Culinary Arts - Austin, TX
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Resume Overview

Companies Worked For:

  • Salt American Bistro
  • Historic Hotel Broadalbin
  • 7 Hourse Pub
  • Top Of The Hill Grill

School Attended

  • Broadalbin-Perth High School
  • Auguste Escoffier School of Culinary Arts

Job Titles Held:

  • Cook
  • Chef
  • Sous Chef
  • Head Cook

Degrees

  • GED : 04/2006
    Online Certificate : Basic Culinary Arts , 07/2010

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