Cook Resume Example
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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
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Work History
Cook, 10/2019 to 04/2020
Gate Gourmet – New Orleans , LA
Gate Gourmet – New Orleans , LA
- 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
The Waters Senior Living – Saint Paul , MN
The Waters Senior Living – Saint Paul , MN
- 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
Careone – New Milford , NJ
Careone – New Milford , NJ
- 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
Northeastern Vermont Regional Hospital – Saint Johnsbury , VT
Northeastern Vermont Regional Hospital – Saint Johnsbury , VT
- 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 - City, State
Broadalbin-Perth High School - City, State
Online Certificate: Basic Culinary Arts, 07/2010
Auguste Escoffier School of Culinary Arts - City, State
Auguste Escoffier School of Culinary Arts - City, State
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Resume Overview
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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