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

4th Generation chef. Immensely passionate about the food industry, I believe that food is a truly universal language. I work with the attitude that I GET to go to work today, not HAVE to work today. I maintain a professional yet personable attitude with co-workers, employers, and vendors. My most recent experience is in an open kitchen, which allowed me to build a strong reputation with my regular customer base, and the ability to perform under the watchful eye of discerning customers. Consistency of execution is my bread and butter.

Skills
  • Cutting and slicing techniques
  • Food presentation
  • Contemporary sauce work
  • Dish preparation
  • OSHA
  • Well-tuned palette
  • Food handlers card
  • Cleaning and organization
  • Food Preparation
  • High volume production capability
  • Fine Dining
  • Focused and disciplined
  • Operating fryers and grills
  • Stocking supplies
  • Stocking ingredients
  • Plating dishes
  • Cleaning and sanitization
  • Preparing ingredients
  • Grilling
  • Frying
  • Kitchen equipment cleaning
Experience
08/2017 to 03/2020 Cook Meridian Senior Living | Chatham, IL,
  • 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.
  • 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.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • 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.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • 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.
  • Garnished and arranged dishes into creative presentations.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
02/2015 to 02/2016 Cook Meridian Senior Living | Fort Lauderdale, FL,
  • Replenished food items from inventory and rotated ingredients to use oldest products first.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Oversaw food product inventory, making recommendations to [Job title] to streamline kitchen operations.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Garnished and arranged dishes into creative presentations.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
01/2011 to 11/2011 Cook Meridian Senior Living | Remote, OR,
  • Replenished food items from inventory and rotated ingredients to use oldest products first.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Garnished and arranged dishes into creative presentations.
Education and Training
Expected in 11/2009 GED | Portland Community College, Portland, OR GPA:
Expected in 06/2011 Associate of Arts | Portland Community College, Portland, OR GPA:

left to be an at home caretaker and cook for my grandfather halfway through my degree. i would like to finish via online correspondence in the near future.

Additional Information

I host a weekly podcast with fellow cooks and foodies, called Piss and Balsamic Vinegar. we discuss the inner workings of fine dining, food myths, food legends, and food trends. we highlight cooks and restaurants around the nation who we feel are presenting original and exceptional ideas in a fiercely competetive industry. We feel that cooking is a sport, and its key players are the artists of our time. We just had our best week (9/14) of streaming at 300 downloads overnight for our third episode. we are available on all major streaming services.

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Resume Strength

  • Measurable Results
  • Personalization
  • Target Job
  • Typos

Resume Overview

School Attended
  • Portland Community College
  • Portland Community College
Job Titles Held:
  • Cook
  • Cook
  • Cook
Degrees
  • GED
  • Associate of Arts

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