Cook Resume Example Company Name

COOK

Professional Summary

Motivated [Job Title] offering over [Number] years of experience in food preparation. High standards for taste and quality with expertise maintaining profitable margins. Superior communication and leadership skills. Energetic [Job Title] with [Number] years of experience preparing appetizing menu items at [Type] restaurant. Multi-talented at cooking wide variety of items using [Technique] and [Technique]. Service-oriented and skilled at fulfilling special requests. Energetic culinary professional with blend of creativity, passion for food and exceptional cooking skills. Work well as dynamic leader in high-pressure [Type] restaurant settings. Diligent restaurant kitchen worker with excellent cooking skills and strong knowledge of food safety. Consistently maintain well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to meeting every preparation and service need. Conscientious individual bringing [Number] years of experience in high-volume dining restaurants. Manages up to [Number] tables while motivating and supervising [Number]-member team. Innovative and resourceful team player with expertise in farm-to-table concepts and creative menu development. Talented [Type] Cook with [Number] years of experience in [Type] environment. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Qualified and hardworking with up-to-date food handling permit. Dependable [Job Title] with expertise preparing [Type] foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in [Skill] and [Skill]. Consistent [Job Title] exceptionally well-versed in food plating and knife handling skills and techniques. Offering [Number] years of comprehensive experience in quality food preparation and presentation. Forward-thinking professional offering more than [Number] years of experience working in fast-paced kitchens. Skilled at staying focused and efficient in high-stress situations and maintaining calmness in busy times. Excellent and proven [Type] skills.

Work History

Company Name - CookCity, State06/2019 - 12/2019

Ordered and received products and supplies to stock kitchen areas.
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.
Maintained well-stocked stations with supplies and spices for maximum productivity.
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.
Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Recommended menu items for new dish development, holidays, special events and promotions.
Served [Number] nutritious meals daily to students in [Type] school.

Company Name - Lead CookCity, State08/2018 - 06/2019

Taught kitchen staff safety protocols and restaurant standards.
Delegated jobs within kitchen depending on restaurant traffic and employee skill.
Supervised line cooks to monitor food safety and order accuracy.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Transitioned between breakfast and dinner service by [Action] and [Action].
Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
Managed relationships with approximately [Number] vendors to negotiate prices of ingredients and equipment, resulting in [Number]% savings.
Developed [Type] process that reduced waste [Number]% and improved supply turnover [Number]%.
Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage.
Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files and product-rotation systems.

Company Name - CookCity, State08/2015 - 12/2017

Ordered and received products and supplies to stock kitchen areas.
Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Planned promotional menu additions based on seasonal pricing and product availability.
Verified proper portion sizes and consistently attained high food quality standards.
Maintained well-stocked stations with supplies and spices for maximum productivity.
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.
Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
Assisted chef with planning easy but elegant appetizers to spark customer interest.
Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Assisted customers in placing special orders for large-scale events such as weddings and birthday parties.
Recommended menu items for new dish development, holidays, special events and promotions.
Served [Number] nutritious meals daily to students in [Type] school.
Created ice sculptures for major events such as weddings and private corporate parties.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
Safely used kitchen equipment such as [Type] and [Type], effectively reducing injuries and burns [Number]%.
Enhanced and maintained central standardized recipe and ingredient repository, including nutritional and cost information.

Company Name - ChefCity, State11/2013 - 12/2014

Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
Kept labor at or below [Number]% to support business profit targets.
Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
Planned promotional menu additions based on seasonal pricing and product availability.
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Developed recipes and menus by applying understanding of market demand and culinary trends,
Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant revenues to $[Amount].
Verified compliance in preparation of menu items and customer special requests.
Monitored line processes to maintain consistency in quality, quantity and presentation.
Maintained well-organized mise en place to keep work efficient and consistent.
Oversaw kitchen operations for [Type] and [Type] locations.
Oversaw grill, stove and oven and cleaned all equipment after every shift.
Properly handled and stored food to eliminate illness and prevent cross-contamination.
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Evaluated inventory levels on [Timeframe] basis and placed orders to restock [Type] and [Type] items before supplies ran out.
Mentored more than [Number] kitchen staff at all levels to prepare each for demanding roles.
Collaborated with [Job title] in production or modification of menus and selections.

cetified in culinary arts fabricating meats

certified in fabricating meats such as chicken,fish,turkey,lamb, making sausages from scratch stocks from scratch

Skills

Institutional and batch cooking
Recipes and menu planning
Food plating and presentation

Food spoilage prevention
Food preparation and safety
Kitchen equipment operation and maintenance

Education

06/2013Le Cordon BleuCityAssociate of Arts: Culinary Arts

Certifications

ServSafe

Resume Overview

Create a job alert for [job role title] at [location].

Cook Resume Example

Resume Score: 80%

DISCLAIMER

Resume Overview

Create a job alert for [job role title] at [location].

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