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Cook Resume Example

Resume Score: 80%

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JC
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
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Resumes, and other information uploaded or provided by the user, are considered User Content governed by our Terms & Conditions. As such, it is not owned by us, and it is the user who retains ownership over such content.

Resume Overview

School Attended

  • Le Cordon Bleu

Job Titles Held:

  • Cook
  • Lead Cook
  • Chef

Degrees

  • Associate of Arts : Culinary Arts

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