(555) 432-1000,
Montgomery Street, San Francisco, CA 94105

I am an exceptional professional with over 10 years of customer service and food service experience. I am dedicated to providing quality service and optimizing team work in addition to providing the best care to my customer and coworkers. I also Posses excellent communication skills with a drive to learn and grow as well-rounded professional.

Motivated and hardworking cook with 10+ 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.

  • Sous vide technique
  • Contemporary sauce work
  • Dish preparation
  • Food presentation
  • Cutting and slicing techniques
  • High volume production capability
  • ServSafe certified
  • Cleaning and organization
  • Focused and disciplined
  • Food Preparation
  • OSHA
  • Strong butchery skills
  • Fine Dining
  • Food handlers card
  • Well-tuned palette
  • Ingredient inspection
  • Foodservice sanitation
  • Team-oriented
  • Effective prioritization
  • Multitasking
  • Equipment cleaning and maintenance
  • Recipe preparation
Education and Training
William Fleming High School Roanoke, VA Expected in 06/2018 GED : - GPA :
Accura Healthcare - Cook
Ortonville, MN, 01/2015 - Current
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • 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.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
  • Instructed cooks in preparation of garnishes, dressings and side dishes.
  • Created approximately 50 orders simultaneously during busy periods.
  • Collaborated with team to maintain timely food preparation goals.
  • Regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Placed frequently used food such as noodles and bean in proper storage containers and placed perishable items in refrigerator.
  • Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
  • Replenished food items from inventory and rotated ingredients to use oldest products first.
  • Prepared and plated 50+ dishes per shift for busy $30000 annual revenue restaurant.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Developed processes to streamline food-preparation and presentation tasks, recommending changes as necessary to boost food-cost savings.
  • Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
  • Coordinated average of 50 to 300 daily food orders, organizing timely deliveries to each table.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Oversaw food product inventory, making recommendations to team to streamline kitchen operations.
  • Made recommendations to managers regarding future food and equipment purchases to maintain product effectiveness.
  • Collaborated closely with managers to participate in staff meetings and resolve service, product and personnel issues.
  • Prepared more than 40 dishes per day in fast-paced environment while maintaining high customer satisfaction rate.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Performed work station prep, including fry and grill prior to shift start.
  • Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
  • Garnished and arranged dishes into creative presentations.
  • Developed strategies to enhance food-presentation aspects of catering and retail environments.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Prepared bakery and specialty products such as bagels, breads and pastries.
  • Oversaw handling of special-order items, including decorated cakes, cupcakes, tarts and pastries.
  • Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
Byrne Dairy Stores - Assistant Food Service Manager
Geneseo, NY, 11/2013 - 10/2015
  • Prepared and led foodservice training programs to teach staff various tasks such as stocking and restocking condiments, correctly inputting orders into system and performing credit and debit card transactions.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Reduced food waste 70% by overseeing and planning ingredients, anticipated customers and popularity of items.
  • Trained and mentored up to 15 new employees each quarter.
  • Adhered to all company food, safety, quality and sanitation policies.
  • Priced and ordered food products, kitchen equipment and food service supplies.
  • Sought out and implemented methods to improve service and team performance to boost business sustainability.
  • Controlled portion sizes and garnishing for optimal cost controls.
  • Supervised staff preparing and serving 200 meals per day.
  • Responded to customer concerns efficiently, accurately and with detailed information.
  • Enforced staff performance and service standards to deliver consistent and positive customer experiences.
  • Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
  • Monitored and counted food stock and supplies to reorder on time.
  • Complied with company service standards, including inventory and cash control procedures.
  • Performed prep work such as washing, peeling, cutting and seeding fruits and vegetables.
  • Verified orders and bagged items for easy transport.
  • Prepared different food items, following recipes to cut, chop and combine ingredients in correct amounts and with proper technique, cooking to perfection.
  • Organized food items on serving trays and in carry-out packages.
  • Built brand loyalty and accomplished customer satisfaction by working well with other food service team members.
  • Stored food in designated areas following wrapping, dating, food safety and rotation procedures.
  • Washed, peeled, cut and measured recipe ingredients.
  • Carried pans, kettles and trays of food to and from work stations, stove and refrigerator in accordance with safety standards.
  • Resolved customer concerns and relayed relevant information to supervisor.
  • Reviewed contents on food trays to check receiving complete order.
  • Utilized approved food recipes and production standards to monitor quality, serving temperatures and standard portion control.
  • Kept customer and food preparation areas clean and well-organized for maximum efficiency.
  • Prepared large batches of different food according to standard recipes.
  • Completed opening, closing and shift change tasks to promote store efficiency.
Red Lobster Hospitality LLC - Preparation Cook
City, STATE, 08/2009 - 11/2014
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Made all meals in accordance with company standards and requirements.
  • Rotated stock items and ingredients to maintain efficiency and freshness.
  • Adhered to all regulatory standards regarding safe and sanitary food prep.
  • Kept stations stocked and ready for use to maximize productivity.
  • Offered support to other stations during high-volume shifts to maintain optimal coverage and meet customer needs.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Executed proper techniques when preparing menu item ingredients.
  • Operated steam kettles to produce 3-gallons of different soup each day.
  • Identified machine malfunctions, leading to cost-saving repairs.
  • Organized and labeled stock of ingredients to maintain needed inventory levels.
  • Verified proper food preparation by regulating temperature of ovens, broilers, grills and roasters.
  • Prepped vegetables and pasta ingredients by washing, chopping and dicing.
  • Maintained quality and freshness of food by rotating stock 1 times per 30 minutes .
  • Sliced meats to prepare for cooking and assembly of menu items such as fish and chicken.
  • Marinated and pre-cooked soup and potatoes meats for appetizers and entrees to prepare for meal service.
  • Improved overall kitchen efficiency through working hard, leading to food readiness.
  • Assisted with dining room tasks by removing soiled dishes during meal service and returning to kitchen for washing.
  • Cooked food following specific measurements and recipes.
  • Offered support to other stations in high-volume shifts or as needed.
  • Prepared more than 200 dishes per day in fast-paced environment while maintaining high customer satisfaction rate.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Operated grills and steamers to prepare vegetables, potatoes, rice and meats.
  • Assisted with training and development of new talent.
  • Completed more than [Number] orders each shift with focus on quality and efficiency.
  • Dressed, seasoned and garnished appetizers and salads to prepare for food service.

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School Attended

  • William Fleming High School

Job Titles Held:

  • Cook
  • Assistant Food Service Manager
  • Preparation Cook


  • GED

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