Hardworking cook and prep cook focused on producing quality food and providing excellent customer service. I have ten years of dietary experience preforming all duties in a kitchen. I also have six months as a solo intermediate kitchen manager in a skilled nursing facility..
Recognized by peers and management for going above and beyond normal job functions.
My responsibilities consist of baking breads, rolls, cakes, and pastries, carving meat and or boning fish or fowl, cooking in quantity, evaluating the premises for cleanliness, and operating cooking equipment.
Took necessary steps to meet customer needs and effectively resolve food or service issues.Served fresh, hot food with in a timely manner.Operated large-volume cooking equipment such as grills, deep-fat fryers and griddles.Accurately measured ingredients required for specific food items.Carefully maintained sanitation, health and safety standards in all work areas. When my supervisor left I became interim dietary manager. My responsibilities as dietary manager included food ordering, scheduling, maintaining safety and dietary standards for elderly residents in a health care/nursing environment, and customer service. After a permanent dietary manager was found I continued to be a assistant manager and my duties continued to be similar.
My duties and responsibilities at this position consisted of maintaining records of patient care, providing patients and families with emotional support, changing bed linens, washing and ironing patients' laundry, entertaining/conversing with/reading aloud to patients, passing medications, and performing a variety of duties as requested by clients.
While at this position I started as a caregiver. As a caregiver I provided patients and families with emotional support, changed bed linens, washed and ironed patients' laundry, and performed a variety of duties as requested by client. As a cook I cooked in bulk, followed a variety of dietary meal plans, and maintained sanitation standards of my kitchen.
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