cook resume example with 8+ years of experience
Motivated and hardworking Cook with 10 years of experience cooking items quickly within a high pressure environment. Expert at preparing various menu items using basic and advanced cooking methods. Customer-focused and dedicated to preparing orders exactly as requested. Aiming to apply my 10 years of experience to contribute value to hardworking food service team though implementing current systems and strategies in grilling, roasting and broiling of meat and vegetables. Committed to solving problems effectively, managing inventory and maintaining team morale by working hand-in-hand with managers. Versatile professional with experience in food safety, supply management and plating. Courteous and bilingual with excellent multitasking and presentation skills.
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- 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.
- Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
- Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
- Regulated oven, broiler and roaster operations for cooking at correct temperatures.
- Chopped, diced and sliced vegetables and fruit ahead of scheduled meal times.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Double-checked plated meals for any last minute changes before sending to dining room.
- Inventoried kitchen sections and refilled supplies to maximize productivity.
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Trained new chefs on menu items and kitchen procedures.
- Cleaned and cleared out dining areas and kitchen workspace to maintain and keep areas tidy.
- Directed 4 cooks and food service workers in daily routines, including helping find more efficient ways to prep for dinner rush and how to maintain standardization between changing cooks to operate 104-seat business hotel restaurant.
- Prepared more than 300 dishes per day in fast-paced and demanding environment while maintaining high customer satisfaction rate.
- Implemented food quality specifications through menu planning, plate presentation and quality checks.
- Interviewed, hired, and supervised back of house staff.
- Kept kitchen clean, neat and sanitized by implementing surface and equipment schedules and standards.
- Coordinated preparation of customer meals and monitored food handling for safety purposes.
- Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.
- Revamped and motivated kitchen staff to be highly efficient and produce consistent quality.
- Completed regular line checks to maximize quality assurance.
- Worked with vendors to establish strong relationships and maintain proper inventory supplies.
- Handled escalated customer complaints to provide full resolutions and promote loyalty.
- Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols to deliver consistent and positive customer experience.
- Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games.
- Received, organized and rotated paper goods and food ingredients.
- Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
- Trained workers in every restaurant back of house position, including food preparation, food safety, and cleaning roles.
- Controlled portion sizes and garnishing for optimal cost controls.
- Reduced food waste by 25% by overseeing and planning ingredients, anticipated customers needs and popularity of items.
- Supervised staff preparing and serving 630 meals per day.
- Priced and ordered food products, kitchen equipment and food service supplies to open new location.
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Resume Overview
School Attended
- El Centro College
Job Titles Held:
- Cook
- Lead Cook
- Kitchen Manager
Degrees
- Some College (No Degree)
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