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

Focused [Job Title] with expertise preparing meals for customers in busy [Type] 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 fast-casual and fine-dining restaurants alike. Recognized for preparing high-quality cuisine aligned to restaurant standards and consistency requirements. Certified in [Area of certification] and [Area of certification].

Dedicated Cook brings more than [Number] years of experience in restaurant environments. Team player skilled at communicating and translating customer requests. Intricate understanding of OSHA and other compliance measures.

Skills
  • Food presentation
  • Sous vide technique
  • Cutting and slicing techniques
  • Dish preparation
  • Contemporary sauce work
  • Strong butchery skills
  • Fine Dining
  • OSHA
  • Food Preparation
  • High volume production capability
  • Cleaning and organization
  • Food handlers card
  • Focused and disciplined
  • Culinary Art
  • Well-tuned palette
  • ServSafe certified
  • Stocking supplies
  • Operating fryers and grills
  • Plating dishes
  • Stocking ingredients
  • Preparing ingredients
  • Grilling
  • Frying
  • Kitchen equipment cleaning
  • Cleaning and sanitization
Experience
02/2004 to Current
Cook Beaumont Hospitals Canton, MI,
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Performed work station prep, including [Task] and [Task] prior to shift start.
  • Oversaw food product inventory, making recommendations to [Job title] to streamline kitchen operations.
  • Developed processes to streamline food-preparation and presentation tasks, recommending changes as necessary to boost food-cost savings.
  • Replenished food items from inventory and rotated ingredients to use oldest products first.
  • Oversaw handling of special-order items, including decorated cakes, cupcakes, tarts and pastries.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Coordinated average of [Number] to [Number] daily food orders, organizing timely deliveries to each table.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Interacted effectively with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers.
  • Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
  • Collaborated with [Job title] to maintain timely food preparation goals.
  • Developed strategies to enhance food-presentation aspects of catering and retail environments.
  • Garnished and arranged dishes into creative presentations.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Created approximately [Number] orders simultaneously during busy periods.
  • Collaborated closely with [Job title] to participate in staff meetings and resolve service, product and personnel issues.
  • Made recommendations to [Job title] regarding future food and equipment purchases to maintain product effectiveness.
  • Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
  • Prepared more than [Number] dishes per day in fast-paced [Type] environment while maintaining high customer satisfaction rate.
  • Prepared bakery and specialty products such as bagels, breads and pastries.
  • Prepared and plated [Number]+ dishes per shift for busy $[Amount] annual revenue restaurant.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
04/1991 to 02/2015
Supervisor Collins Aerospace Uniontown, OH,
  • Established and enforced clear goals to keep employees working collaboratively.
  • Complied with company policies, objectives and communication goals.
  • Interviewed applicants, recommended individuals for hiring and evaluated staff performance.
  • Coordinated with internal departments to maximize operational efficiency across production and administrative areas.
  • Enhanced group productivity [Number]% by developing and implementing new strategies.
  • Developed position rotation to support continuous improvement and operator development.
  • Transformed work area by increasing production, reducing turnover, eliminating waste and enhancing quality.
  • Performed scheduled and surprise inspections of worksites to gauge technician skill and performance in field.
  • Provided ongoing training to address staff needs.
  • Inspected incoming supplies to conform with materials specifications and quality standards.
  • Promoted employee safety awareness based on understanding of regulatory mandates and organizational best practices.
  • Performed minor equipment repairs to keep jobs on task and notified maintenance department of major machinery failures.
  • Coached and mentored [Number] staff members through constructive feedback to develop long-term career goals.
  • Established and maintained operating schedules to provide effective coverage for key areas and achieve objectives.
  • Identified and corrected performance and personnel issues to reduce impact to business operations.
  • Monitored equipment, checked supplies and coordinated manpower to meet expected demand.
  • Created training manual for all employees to use as reference guide.
  • Conducted evaluations and reviews for [Number] employees.
  • Resolved customer complaints and adjusted policies to meet changing needs.
  • Conveyed project information consistently and quickly to resolve issues and deliver constructive feedback.
  • Realigned workflows with changing business demands by evaluating processes and employee strengths.
10/1995 to 10/2002
Kitchen Manager United Family Of Stores Brownwood, TX,
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Detailed hands-on requirements for performing preventive maintenance and repairs to [Type] and [Type] equipment.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Received, organized and rotated paper goods and food ingredients.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
  • Collaborated with trainees to bolster understanding of project management, safety and inventory waste to meet pre-established business thresholds for operation.
  • Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Estimated potential worker issues to produce detailed resource documentation.
  • Collaborated with [Job title] trainees to document and resolve potential customer concerns to drive brand satisfaction and loyalty.
  • Prepared and led foodservice training programs to teach staff various tasks such as stocking and restocking condiments, correctly inputting orders into system and performing credit and debit card transactions.
  • Priced and ordered food products, kitchen equipment and food service supplies.
  • Enforced staff performance and service standards to deliver consistent and positive customer experiences.
  • Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
  • Sought out and implemented methods to improve service and team performance to boost business sustainability.
  • Reduced food waste [Number]% by overseeing and planning ingredients, anticipated customers and popularity of items.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Controlled portion sizes and garnishing for optimal cost controls.
  • Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
  • Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
  • Supervised staff preparing and serving [Number] meals per day.
Education and Training
Expected in 09/1982
Associate of Science: Marketing And Management
Columbus Technical College - Columbus, GA
GPA:

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Resume Overview

School Attended
  • Columbus Technical College
Job Titles Held:
  • Cook
  • Supervisor
  • Kitchen Manager
Degrees
  • Associate of Science

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