Cook Resume Example
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COOK
Summary
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.
Skills
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Experience
Company Name | City, StateCook 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.
Company Name | City, StateAssistant Food Service Manager11/2013 - 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.
Company Name | City, StatePreparation Cook08/2009 - 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.
Education and Training
William Fleming High School | City, StateGED06/2018
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Resume Strength
- Completeness
- Word choice
- Length
- Strong summary
Resume Overview
School Attended
- William Fleming High School
Job Titles Held:
- Cook
- Assistant Food Service Manager
- Preparation Cook
Degrees
- GED
