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Cook Prep Resume Example

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Jessica Claire
, , 100 Montgomery St. 10th Floor
Home: (555) 432-1000 - Cell: - resumesample@example.com - -
Professional Summary

Energetic cook with 25 years of supervising experience preparing appetizing menu items such as Italian, American, and Mexican food. Multi-talented at cooking wide variety of items using grilling and baking. Service-oriented and skilled at fulfilling special requests. Dependable cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in speed and knowledge of the language of cooking. Consistent cook/prep exceptionally well-versed in food plating and knife handling skills and techniques. Innovative and resourceful team player with expertise in farm-to-table concepts and creative menu development. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Qualified with up-to-date food handling permit. Excellent communication, leadership, and problem-solving skills.

Skills
  • Recipes and menu planning
  • Institutional and Batch Cooking
  • Food Spoilage Prevention
  • Food Presentation
  • Food Preparation
  • Food Safety
  • Cleaning and Organization
  • Beautiful Presentation of food
  • Strong attention to safe food handling procedures
  • Hospitality and service industry background
  • Training and mentoring
  • Priority management
Work History
12/2017 to Current
Cook & Prep. Spectrum Health Rockford, MI,
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • 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.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Ordered and received products and supplies to stock kitchen areas.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Assisted chef with planning easy but elegant appetizers to spark customer interest.
  • Assisted customers in placing special orders for large-scale events such as weddings and birthday parties.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries.
  • Communicated closely with other employees to fully understand special orders for customers, including those with food allergies and gluten intolerance.
  • Transitioned between breakfast and dinner service.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
  • Recommended menu items for new dish development, holidays, special events and promotions.
03/2010 to 11/2017
Cook &prep. T Phillips Ale House City, STATE,
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Ordered and received products and supplies to stock kitchen areas.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Communicated closely with chef, waiters,other cooks to fully understand special orders for customers, including those with food allergies and gluten intolerance.
  • Assisted customers in placing special orders for large-scale events such as weddings and birthday parties.
  • Communicated closely with customers and staff to fully understand special orders for customers, including those with food allergies and gluten intolerance.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
  • Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges.
  • Assisted chef with planning easy but elegant appetizers to spark customer interest.
  • Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
07/2003 to 03/2010
Cook Many Stations Romanos Macarroni Grill City, STATE,
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • 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.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries.
  • Assisted chef with planning easy but elegant appetizers to spark customer interest.
  • Assisted customers in placing special orders for large-scale events such as weddings and birthday parties.
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
  • Communicated closely with customers and staff to fully understand special orders for customers, including those with food allergies and gluten intolerance.
  • Communicated closely with customer and staff to fully understand special orders for customers, including those with food allergies and gluten intolerance.
02/1997 to 03/2003
Cook Shift Leader Carls Jr. Restaurant City, STATE,
  • Coordinated hiring and training activities for kitchen and back of house employees while continuously monitoring performance.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Developed recipes, portion specifications, and standard preparation procedures for all dishes.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Prepared operational reports and analysis, monitored trends and made appropriate recommendations for success.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Evaluated inventory levels on an hourly basis and placed orders to restock items before supplies ran out.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Mentored kitchen staff at all levels to prepare each for demanding roles.
Education
Expected in
High School Diploma:
High School - Meexico,D.F.,
GPA:
Languages
Spanish:
Native or Bilingual
Negotiated:
English:
Professional Working
Negotiated:

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Resume Strength

  • Formatting
  • Length
  • Personalization
  • Strong Summary
  • Target Job
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Resume Overview

School Attended
  • High School
Job Titles Held:
  • Cook & Prep.
  • Cook &prep.
  • Cook Many Stations
  • Cook Shift Leader
Degrees
  • High School Diploma

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