LiveCareer-Resume

cook resume example with 9+ years of experience

JC
Jessica Claire
Montgomery Street, San Francisco, CA 94105 (555) 432-1000, resumesample@example.com
Summary

Innovative and well-known Chef able to drive and maintain substantial restaurant growth with top-notch offerings. Specializing in Japanese and Korean cuisine and desire new position focused on developing brand new concepts.

Natural leader and team motivator competent in keeping kitchen staff on task and efficient to handle high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction.

Skills
  • Food preparation techniques
  • Food and beverage pairing
  • Banquets and catering
  • Portion and cost control
  • Budgeting and cost control
  • Kitchen equipment and tools
  • Grilling and deep frying skills
  • Company safety standards
  • Featured as Top 10 Restaurants in Monroe,NY
  • Inventory control
  • Bilingual in English and Indonesia
  • Meal preparation
  • Detail-oriented
  • Purchasing
  • Dish preparation
Experience
09/2008 to 05/2010 Cook Anthem Memory Care | Lake Oswego, OR,
  • Operated all kitchen equipment safely to avoid injuries.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • 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.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Mixed, weighed and proofed ingredients to match exact recipe formula.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Grilled and deep fried various foods, including [Type], [Type] and [Type].
  • Garnished and arranged dishes into creative presentations to delight patrons.
  • 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.
10/2011 to 01/2013 Chef Aramark Corp. | Saint Louis, MO,
  • Prepared mise en place every day to promote efficient preparation of signature dishes.
  • Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
  • Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Prepared various local and seasonal specialties for [Number] table restaurant.
  • Managed kitchen operations for [Number] locations.
  • Instructed cooks and other workers in preparation, cooking, garnishing, and presentation of food
11/2014 to 05/2019 Chef Aramark Corp. | Waukegan, IL,
  • Monitored quality, presentation and quantities of plated food across line.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
  • Planned and prepared food products orders to maintain appropriate stock levels.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
  • Managed kitchen operations for [Number] locations.
  • Instructed cooks and other workers in preparation, cooking, garnishing, and presentation of food
  • Trained [Job title]s on [Type] culinary techniques, increasing productivity and boosting workflows within [Number] [Timeframe].
  • Oversaw hiring, training and development of kitchen employees.
  • Managed kitchen staff team of [Number] and assigned various stages of food production.
  • Prepared mise en place every day to promote efficient preparation of signature dishes.
  • Assessed inventory levels every [Timeframe] and placed orders to replenish goods before supplies depleted.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Monitored and improved work of [Number] team members producing over [Number] meals per night.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
06/2019 to Current Chef Aramark Corp. | Bellingham, WA,
  • Prepared mise en place every day to promote efficient preparation of signature dishes.
  • Prepared schedules, work assignments and constructed employee compensation packages.
  • Oversaw hiring, training and development of kitchen employees.
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
  • Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
  • Created exciting dishes to draw in clientele and increase revenues.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
  • Monitored quality, presentation and quantities of plated food across line.
  • Instructed cooks and other workers in preparation, cooking, garnishing, and presentation of food
Education and Training
Expected in High School Diploma | Universitas Kristen Petra, Surabaya, Jawa Timur GPA:

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Resume Overview

School Attended

  • Universitas Kristen Petra

Job Titles Held:

  • Cook
  • Chef
  • Chef
  • Chef

Degrees

  • High School Diploma

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