LiveCareer-Resume

cook ii resume example with 4+ years of experience

Jessica Claire
  • , , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
Summary

Hard-working cook, brings detail-oriented approach to food preparation and handling. Keep kitchen areas well-stocked and organized for maximum efficiency. Team-oriented and reliable with excellent communication and problem-solving strengths. Thriving interpersonal and multitasking skills honed in a fast-paced environment. Meticulous with a background spanning all aspects of the food service industry. Certified in Title 4 Management and Food Handlers Certificate. 20+ years in the hospitality industry.

Skills
  • Administrative
  • Customer service
  • Special events
  • Management
  • Inventory
  • MS Office
  • Food presentation
  • High volume production capability
  • Effective prioritization
  • Motivational team management
  • Positive and professional
  • Vendor relations
  • Recipe creation
  • Food and beverage pairing
Experience
Bartender, 10/2021 to Current
The Clevelander HotelNorth Bay Village, FL,
  • Operated cash register and Point of Sale (POS) system for transactions and made proper change for cash transactions.
  • Upsold customers from shelf to premium brands to help boost sales.
  • Recommended food and drinks to patrons based on preference, pairings and special promotions.
  • Kept track of bar tabs and transferred open tabs to dining area for wait staff.
Chef, 03/2021 to 10/2021
Your Life Senior LivingPompano Beach, FL,
  • Health codes compliance
  • Basic accounting
  • Outstanding customer service
  • Suggestive selling
  • Portion and cost control
  • Food preparation techniques
  • Issue and conflict resolution
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Incorporated customer recommendations and feedback to experiment with new dishes.
  • Researched, developed and introduced menu concepts with creation of new recipes.
  • Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
Bartender, 02/2021 to 04/2021
The Clevelander HotelMiami Beach, FL,
  • Operated cash register and Point of Sale (POS) system for transactions and made proper change for cash transactions.
  • Upsold customers from shelf to premium brands to help boost sales.
  • Recommended food and drinks to patrons based on preference, pairings and special promotions.
  • Kept track of bar tabs and transferred open tabs to dining area for wait staff.
Cook II, 09/2020 to 12/2020
Texas Health & Human Services CommissionChildress, TX,
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
  • Replenished food items from inventory and rotated ingredients to use oldest products first.
  • Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
Lead Bartender, 01/2019 to 08/2020
Hei Hotels & ResortsHouston, TX,
  • Suggestive selling Proficient in mixology Health codes compliance Food service Anticipating guest needs Outstanding customer service Safe serving knowledge Alcohol ordering Supervision Customer service Organization Team management Inventory management MS Office, Operated Point of Sale (POS) system for transactions and made proper change for cash transactions.
  • Planned and updated menus to capitalize on changing trends in customer preferences.
  • Worked with management to plan and implement special events to boost customer numbers and profits.
  • Restocked beer and liquor on regular schedule and after special events to prepare for forecasted needs.
  • Generated sales reports to support financial and administrative objectives.
  • Supported servers by preparing specialty drinks for patrons in all areas of establishment.
  • Reduced inventory losses by creating new drink menu items to move older products.
  • Promoted products to customers to enhance bill totals with high-profit items.
  • Ordered and maintained inventory of bar products, including alcohol, soft drinks and supplies to drive high volume of sales.
  • Promoted customer safety by maintaining current list of available ride services for inebriated customers.
  • Checked all customer IDs to verify legal age of customers.
  • Offered preferred tables and other special accommodations to VIP customers.
  • Engaged in small talk with patrons to build rapport and earn repeat business.
  • Multitasked to meet customer, business operations and server needs with minimal errors or delays.
Bartender, 06/2016 to 01/2019
The Clevelander HotelNorth Bay Village, FL,
  • Ordered and maintained inventory of bar products, including alcohol, soft drinks and supplies to drive high volume of sales.
  • Confirmed customers' ages for alcohol service and discontinued service to intoxicated guests.
  • Promoted customer safety by maintaining current list of available ride services for inebriated customers.
  • Balanced daily registers and generated sales reports to support financial and administrative objectives.
  • Offered preferred tables and other special accommodations to VIP customers.
  • Worked with management to plan and implement special events to boost customer numbers and profits.
  • Made product recommendations to customers based on preference, food pairings and special promotions.
  • Restocked beer and liquor on regular schedule and after special events to prepare for forecasted needs.
  • Optimized bar inventory and storage to effectively meet expected business levels with adequate stock of alcohol, soft drinks and other supplies.
  • Kept detailed inventories of bar supplies and stocked work areas to maintain workflow efficiently.
  • Collected food, wine and appetizer orders from patrons and promoted upsell items.
  • Monitored patrons to keep alcohol consumption at designated levels.
  • Engaged in small talk with patrons to build rapport and earn repeat business.
  • Multitasked to meet customer, business operations and server needs with minimal errors or delays.
  • Upsold customers from shelf to premium brands to help boost sales.
Education and Training
Associate of Arts: Culinary Arts, Expected in 12/2020 to Auguste Escoffier School of Culinary Arts - Boulder, CO
GPA:

Culinary Foundations, Business and Professional Communications, Culinary Arts and Patisserie, Technical Writing for the Hospitality Industry, Science of Nutrition, Farm to Table Experience, Culinary Entrepreneurship, World Cuisines, Food Service Math and Accounting, World History and Culture from the Culinary Perspective, Restaurant Operations and Culinary Industry Externship I and II.

Associate of Arts: Plant Based Culinary, Expected in 06/2023 to Auguste Escoffier School of Culinary Arts - Boulder, CO
GPA:

Plant Based Culinary Foundations I, Plant Based Culinary Foundations II, Plant Based Culinary Foundations III, Menu Design, Foundations of Plant Based Pastry I, Purchasing and Cost Control, Foundations of Plant Based Pastry II, Seasonal Plat Based Cuisine, Foodservice Management, Plant Based Approaches to Wellness, Cultural Influences I, Business and Professional Communications, World History and Culture from the Culinary Perspective, The Science of Nutrition, Food Service Math and Accounting, Introduction to Psychology in the Workplace, Industry Externship I and II

Activities and Honors
  • Member, Auguste Escoffier Alumni Association

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Resume Overview

School Attended

  • Auguste Escoffier School of Culinary Arts
  • Auguste Escoffier School of Culinary Arts

Job Titles Held:

  • Bartender
  • Chef
  • Bartender
  • Cook II
  • Lead Bartender
  • Bartender

Degrees

  • Associate of Arts
  • Associate of Arts

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