Cook/Baker Resume Example Sweet Home School District

COOK/BAKER

Professional Summary

Motivated Cook/Baker offering over 4 years of experience in food preparation. High standards for taste and quality with expertise maintaining profitable margins. Superior communication and leadership skills.

Experience preparing appetizing menu items. Multi-talented at cooking wide variety of items. Service-oriented and skilled at fulfilling special requests.

Clear communicator with team-oriented focus and advanced skills to effectively work with kitchen staff to review and prepare orders. Qualified and hardworking with up-to-date food handling permit.

Dependable with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents.

Energetic culinary professional with blend of creativity, passion for food and exceptional cooking skills.

Adaptable multi-tasker with talents in assisting customers, entering orders into POS system and cooking simple items. Accurate when preparing food to meet customer requests.

Work History

Cook/Baker, 08/2016 to CurrentSweet Home School District, Sweet Home, Oregon

Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Verified proper portion sizes and consistently attained high food quality standards.
Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
Prepared estimated 1200 orders simultaneously during peak School ship out periods with 100% accuracy rate, maximizing customer satisfaction and repeat business.
Served over 300 nutritious meals daily to students in the highschool itself .
Communicated closely with Cook/Bakers to fully understand special orders for customers, including those with food allergies and gluten intolerance.
Enhanced and maintained central standardized recipe and ingredient repository, including nutritional and cost information.
Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Recommended menu items for new dish development, holidays, special events and promotions.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Transitioned between breakfast and lunch service with quickness and efficiency.
Safely used kitchen equipment such as large mixers and ovens, effectively reducing injuries and burns greatly.

Morning Cook, 06/2019 to 08/2019CBNW Camp Tadmor, Lebanon, Oregon

Maintained well-stocked stations with supplies and spices for maximum productivity.
Verified proper portion sizes and consistently attained high food quality standards.
Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Managed 6-person staff, supervised preparation of breakfast and lunch foods and explained steps for readying specialty items, including Homemade breads and entrees.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Enhanced and maintained central standardized recipe and ingredient repository, including nutritional and cost information.
Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
Served 400 nutritious meals daily to students in camp.
Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
Prepared estimated 400 orders simultaneously during peak Breakfast and Lunch periods with high accuracy rate, maximizing customer satisfaction and repeat business.
Produced multiple dishes per day and maintained near-perfect customer satisfaction scores.
Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Safely used kitchen equipment such as Mixers, slicers, and ovens, effectively reducing injuries and burns greatly.
Communicated closely with the manager to fully understand special orders for campers, including those with food allergies and gluten intolerance.
Mentored staff in expectations and parameters of kitchen goals and daily work.
Transitioned between breakfast and lunch service by prepping.
Fostered positive working environment, which was widely embraced by all kitchen staff, restaurant owners and other personnel.
Maintained strong working knowledge of all types of kitchen equipment and operated according to manufacturer instructions.
Sanitized counters and other food preparation areas with company-approved cleaning products.
Cooked variety of food offerings, which included egg dishes, pancakes, hot cereals and fresh meat.
Tossed outdated food items and observed rotation rules, including "first in, first out."
Reduced food costs by using seasonal ingredients, setting standards for portion size and minimizing waste.
Prepared and expedited food orders to support waitstaff and other team members.
Managed opening and closing shift kitchen tasks.
Produced multiple dishes per day and maintained near-perfect customer satisfaction scores.
Distributed food to wait staff quickly during busy peak periods to drive customer satisfaction.
Increased kitchen efficiency by streamlining processes, reducing waste and mentoring team members on proper procedures.
Prepared menu items.
Collaborated with Manager to collect information about specific customer desires and dietary needs.
Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
Suggested actionable improvements to streamline training procedures.
Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
Identified inefficiencies leading to improved productivity.
Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.

Head Cook, 06/2018 to 07/2018Camp Koinonia , Sweet Home , OR

Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Determined purchasing specifications and budgetary allotments for all menu items.
Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
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.
Inspected freezer and refrigerator daily to check and maintain proper temperatures.
Developed recipes, portion specifications, and standard preparation procedures for all dishes.
Modernized processing fruits and veggie slicing processes for kitchen staff, which reduced campers wait times.
Evaluated inventory levels on daily basis and placed orders to restock all items before supplies ran out weekly
Initiated training for Assistant cooks on all culinary techniques to improve productivity and increase kitchen workflows.
Prepared operational reports and analysis, monitored trends and made appropriate recommendations for success.
Mentored 2 kitchen staff at all levels to prepare each for demanding roles.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Supervised and enhanced work of 2-person team producing more than 300 plates per day.
Developed and cooked exciting, memorable dishes that brought campers in.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.

Education

HS Diploma, K-12, 05/2017

Hurst Homeschool - Sweet Home, OR

Certifications

SafeServ Certificate

Skills

Food safety practices
Food safety measures
School lunch programs
Sanitation and food safety
Safe machinery operation
Safety protocols and procedures
Food preparation safety
Food safety standards knowledge

Food safety
Food safety expertise
Strong attention to safe food handling procedures
Safe workplace procedures
Management
Ordering supplies
Inventory ordering

Resume Overview

Companies Worked For:

Sweet Home School District
CBNW Camp Tadmor
Camp Koinonia

School Attended

Hurst Homeschool

Job Titles Held:

Cook/Baker
Morning Cook
Head Cook

Degrees

HS Diploma , K-12 05/2017

Cook/Baker Resume Example

Resume Score: 80%

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