LiveCareer-Resume

cook resume example with 5+ years of experience

Jessica Claire
  • Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
Summary

Disciplined individual committed to impeccable food preparation and presentation within both fast-casual and fine-dining restaurants. Recognized for preparing high-quality cuisine aligned to restaurant standards and consistency requirements.

Hardworking Fast Food Cook offering excellent food preparation and handling skills. Keep kitchen areas well-stocked and organized for maximum efficiency. Team-oriented and reliable with excellent communication and problem-solving strengths.

Motivated and hardworking Cook with 2 years of experience cooking delicious items quickly at fast food establishments. Expert at preparing various menu items using basic and advanced cooking methods. Customer-focused and dedicated to preparing orders exactly as requested.

Reliable cashier and cook with 2 years of experience working front counter and cooking simple menu items. Team-player with clear communication skills and willingness to help other employees. Arrive to work early to prepare for shift and relieve other coworkers on time.

Skills
  • Cutting and slicing techniques
  • Sous vide technique
  • Food presentation
  • Dish preparation
  • Contemporary sauce work
  • Food handlers card
  • Focused and disciplined
  • High volume production capability
  • Operating fryers and grills
  • Preparing ingredients
  • Kitchen equipment cleaning
  • Grilling
  • Stocking ingredients
  • Plating dishes
  • Cleaning and sanitization
  • Frying
  • Stocking supplies
  • Food preparation
  • ServSafe certified
  • Well-tuned palette
  • Cleaning and organization
  • Strong butchery skills
Experience
Cook, 09/2019 to Current
Brightview Senior LivingAnnandale, VA,
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
  • 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.
  • Operated all kitchen equipment safely to avoid injuries.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishs
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Garnished and arranged dishes into creative presentations to delight patrons.
  • Replenished food items from inventory and rotated ingredients to use oldest products first.
  • Created approximate 100 orders simultaneously during busy periods with high accuracy, maintaining customer satisfaction and loyalty.
  • Operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers.
  • Coordinated daily food orders, organizing timely deliveries to each table.
  • Sourced vendors and negotiated agreements to cut supply costs without affecting quality.
  • Communicated with wait staff regarding customer requests, dietary concerns and allergy questions.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Prepared bakery and specialty products such as bagels, breads and pastries.
  • Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
  • Instructed is in preparation of garnishes, dressings and side dishes.
  • Measured and regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
  • Developed strategies to enhance catering and retail foodservice revenue and productivity goals.
  • Chopped, diced, and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Prepared more dishes per day in fast-paced environment while maintaining high customer satisfaction rate.
  • Weighed, measured and mixed ingredients, meticulously following recipes to produce quality dishes.
  • Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Prepared and plated dishes per shift for busy $ annual revenue restaurant.
  • Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
  • Estimated staffing needs and adjusted hourly schedules to match demand patterns, budget and local labor laws.
  • Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
  • Grilled and deep fried various foods
  • Created exceptional menu items executed with precision to regularly garner diner praise.
  • Mixed, weighed and proofed ingredients to match exact recipe formula.
  • Developed processes to accurately track food costs more efficiently, resulting in savings of $ per month in food cost savings.
  • Decorated cakes, cupcakes, tarts and pastries, and skillfully handled special order items.
  • Collaborated closely with food and beverage leadership to conduct staff meetings and resolve service, product and personnel issues.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
  • Emphasized food quality and specialized baking techniques to set items apart from competitor offerings.
Cook, 06/2019 to 09/2020
Brightview Senior LivingArlington, MA,
  • Communicated with wait staff regarding customer requests, dietary concerns and allergy questions.
  • Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
  • Operated all kitchen equipment safely to avoid injuries.
  • Prepared more than dishes per day in fast-paced environment while maintaining high customer satisfaction rate.
  • Created approximately orders simultaneously during busy periods with high accuracy, maintaining customer satisfaction and loyalty.
Cook, 04/2014 to 07/2017
Brightview Senior LivingParamus, NJ,
  • Communicated with wait staff regarding customer requests, dietary concerns and allergy questions.
  • Garnished and arranged dishes into creative presentations to delight patrons.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Emphasized food quality and specialized baking techniques to set items apart from competitor offerings.
  • Prepared and plated dishes per shift for busy annual revenue restaurant.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
  • Grilled and deep fried various foods,
  • Sourced vendors and negotiated agreements to cut supply costs without affecting quality.
  • Decorated cakes, cupcakes, tarts and pastries, and skillfully handled special order items.
  • Chopped, diced, and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Developed strategies to enhance catering and retail foodservice revenue and productivity goals.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Operated all kitchen equipment safely to avoid injuries.
  • Placed frequently used food such as in proper storage containers and placed perishable items in refrigerator.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Coordinated average of daily food orders, organizing timely deliveries to each table.
  • Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Instructed is in preparation of garnishes, dressings and side dishes.
  • Prepared bakery and specialty products such as bagels, breads and pastries.
  • Replenished food items from inventory and rotated ingredients to use oldest products first.
  • Estimated staffing needs and adjusted hourly schedules to match demand patterns, budget and local labor laws.
  • Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
  • Weighed, measured and mixed ingredients, meticulously following recipes to produce quality dishes.
  • Performed work station prep, including prior to shift start.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Created exceptional menu items executed with precision to regularly garner diner praise.
  • Created approximately orders simultaneously during busy periods with high accuracy, maintaining customer satisfaction and loyalty.
  • Mixed, weighed and proofed ingredients to match exact recipe formula.
  • Measured and regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers.
  • Collaborated closely with food and beverage leadership to conduct staff meetings and resolve service, product and personnel issues.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
Education and Training
Associate of Arts: Culinary Arts, Expected in 06/2008
York Technical Institute - York, PA
GPA:

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Resume Overview

School Attended

  • York Technical Institute

Job Titles Held:

  • Cook
  • Cook
  • Cook

Degrees

  • Associate of Arts

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