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Cook Resume Example

Resume Score: 80%

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COOK
Summary

Experienced Cook with 9 years in cooking and preparing customers' orders with upbeat attitude. Expert at grilling, frying and assembling menu items and seasonal items from memory, using exact amounts to conserve ingredients. Work well under pressure and always willing to help teammates and customers. Willing to go that extra mile to make sure the job get done efficiently and correctly. My goal is to help my team be at its best at all times and to make sure the any plate that leaves the kitchen is at its best and taste great. I'm self-motivated used to working in busy kitchen. Proficient in preparing main dishes, appetizers, salads and desserts. Experienced training and supervising new employees.

Skills
  • Contemporary sauce work
  • Cutting and slicing techniques
  • Dish preparation
  • Food presentation
  • Focused and disciplined
  • Strong butchery skills
  • Cleaning and organization
  • High volume production capability
  • ServSafe certified
  • Food handlers card
  • Grilling
  • Preparing ingredients
  • Cleaning and sanitization
  • Kitchen equipment cleaning
  • Stocking ingredients
  • Operating fryers and grills
  • Food preparation
Experience
CookJan 2018 to Current
La Posada － Santa Cruz, CA
  • 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.
  • 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.
  • Prepared more than 50 dishes per day in fast-paced type environment while maintaining high customer satisfaction rate.
  • Regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
  • Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
  • Replenished food items from inventory and rotated ingredients to use oldest products first.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Cook Oct 2016 to Current
Sotola Bar and Grill － Santa Cruz , CA
  • Regulated oven, broiler, grill, and fryer operations for cooking at correct temperatures.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
  • Prepared food for service based on daily specials and chef's needs.
  • Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
  • Safely operated kitchen equipment including industrial size mixers and tools.
  • Controlled portion sizes and garnishing for optimal cost controls.
  • Cleaned work area to maximize kitchen efficiency and cleanliness.
  • Maintained clean and sanitized work area in accordance with food safety guidelines, avoiding cross-contamination of raw and prepared food products.
  • Followed recipes and customer request details to prepare high-quality, delicious meals.
  • Cross-trained in Saute and Pantry positions to support team and help meet all customer needs.
Cook Nov 2015 to Aug 2017
IHOP Restaurants LLC － Santa Cruz, CA
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Prepared more than 150 dishes per day in fast-paced environment while maintaining high customer satisfaction rate.
  • Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
  • Placed frequently used food such as batters and vegetables in proper storage containers and placed perishable items in refrigerator.
  • Created approximately 100 orders simultaneously during busy periods.
  • Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Education and Training
Some College (No Degree), Culinary ArtsColumbia Community College － Sonora Ca

Graduated from Coleville High School in Coleville, Ca in 2013.

Attended Community college and took courses in the culinary arts program Where we learned how to make menus and price out are plate value. We were also able to work at the restaurant inside the school and make our own dishes with a protein, starch and vegetable. Also included a baking course and restaurant management course.

High School DiplomaJun 2013SotolaColeville High-school － Coleville, Ca
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Resume Overview

Companies Worked For:

  • La Posada
  • Sotola Bar and Grill
  • IHOP Restaurants LLC

School Attended

  • Columbia Community College
  • SotolaColeville High-school

Job Titles Held:

  • Cook

Degrees

  • Some College (No Degree) , Culinary Arts
    High School Diploma Jun 2013

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