cook shift leader resume example with 4+ years of experience
Dedicated Restaurant Cook with fine-tuned skills in grilling, sautƩing and [Skill]. Valued employee known for staying calm in high-pressure environments. Highly experienced in working in busy bistros and high-end casino restaurants.
Effective culinary professional offering 7 years of experience as Restaurant Cook. Considered hardworking, talented and well-rounded in various tasks, including plating foods and creation. Recognized for consistency and quality of work.
Prompt mana menu cultivates fast-paced environment by efficiently and systematically assembling meals. Dynamic individual develops meals briskly and accurately while working stand-alone or within team settings.
Talented cook implements current systems and strategies in grilling, roasting, and broiling of meat and vegetables. Knowledgeable in safe cooking of cuisine.
Efficient and motivated manager experienced in overseeing [Task] and [Task] for [Type] establishment. Highly proficient in preparing main dishes, appetizers, salads and desserts. Train fellow team members in various cooking techniques.
Goal-oriented Cook skilled at preparing [Type] and [Type] cuisines. Adept at grilling, sauteing and frying in busy, high production kitchens. Reliable employee with great collaboration and communication skills.
Seasoned [Job Title] offering solid background of building and leading successful restaurant teams to handle more than [Number] customers per day. Knowledgeable about safety and cleanliness standards and optimal inventory management strategies. Calm and level-headed in all situations.
Innovative Restaurant Manager with more than [Number] years of food preparation and service experience. Motivates team members to meet challenging customer demands in fast-paced environments without sacrificing quality, safety or cost control measures vital to sustainable business operations.
Experienced Restaurant Manager successful at overseeing a high-volume, $[Amount] dollar restaurant. Versed in planning daily operations, staffing and inventory management.
Dynamic and accomplished catering and food service professional with prior work in social and corporate markets. Notable success in large-scale event planning, food preparation and menu development. Currently seeking a food service management role.
Food service professional with eight years in FOH and BOH operations. Demonstrated team leader with excellent staff management skills.
Hardworking, dedicated [job title] with an extensive background in culinary arts and event planning.
Flexible and energetic manager seeking role as [Job Title]. Extensive restaurant and food service experience.
- Plating dishes
- Recipe creation
- High volume production capability
- Cutting and slicing techniques
- Cleaning and organization
- Staff training
- Ingredient measurement
- Sauce development
- Dish preparation
- Well-tuned palette
- Food plating
- Vegetable preparation
- Knife skills
- Safety initiatives
- Food presentation
- Ingredient mixing
- Recipe review
- Hot and cold food preparation
- Cleaning procedures
- Customer service best practices
- Restaurant operations management
- Labor and food cost control
- Customer-oriented
- Employee recruitment expertise
- Supervisory skills
- Full service restaurant background
- Staff development talent
- Hiring and training
- Adaptable
- Influencing and persuasive
- Strong leader
Bridgman, MI, 07/2018 - 05/2019
- Replenished food items from inventory and rotated ingredients to use oldest products first.
- Prepared and plated [Number]+ dishes per shift for busy $[Amount] annual revenue restaurant.
- Kept stations stocked and ready for use to maximize productivity.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Developed strategies to enhance catering and retail foodservice revenue and productivity goals.
- Garnished and arranged dishes into creative presentations to delight patrons.
- Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
- Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
- Verified kitchen staff followed all recipes and portion serving guidelines correctly.
- Maintained highest standards of [Type] product quality.
- Collaborated with [Job title] to plan new menus using fresh, local and seasonal ingredients.
- Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
- Chopped, diced, and sliced vegetables and fruit ahead of busy periods, including dinner rush.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Performed work station prep, including [Task] and [Task] prior to shift start.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Communicated with wait staff regarding customer requests, dietary concerns and allergy questions.
- Estimated staffing needs and adjusted hourly schedules to match demand patterns, budget and local labor laws.
- Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
- Prepared more than [Number] dishes per day in fast-paced [Type] environment while maintaining high customer satisfaction rate.
- 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.
- Weighed, measured and mixed ingredients, meticulously following recipes to produce quality dishes.
- Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
- Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
- Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Trained new team members on proper meat and vegetable preparation techniques.
- Reviewed recipes to determine exact measurements and ingredients to create dishes.
- Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
- Created exceptional menu items executed with precision to regularly garner diner praise.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Chopped vegetables and seasoned meats and fish in preparation for grilling, sautƩing and braising.
- Placed orders for supplies and food inventory items with vendors to restock pantry and refrigerator.
- Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
- Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
- Instructed [Job title]s in preparation of garnishes, dressings and side dishes.
Charlotte, MI, 07/2017 - 06/2018
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
- 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.
- Operated all kitchen equipment safely to avoid injuries.
- Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
- Prepared bakery and specialty products such as bagels, breads and pastries.
- Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
- Performed work station prep, including [Task] and [Task] prior to shift start.
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
- Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
- Grilled and deep fried various foods, including [Type], [Type] and [Type].
- Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
- Created approximately [Number] orders simultaneously during busy periods with high accuracy, maintaining customer satisfaction and loyalty.
- Prepared more than [Number] dishes per day in fast-paced [Type] environment while maintaining high customer satisfaction rate.
- Coordinated average of [Number] to [Number] daily food orders, organizing timely deliveries to each table.
- Communicated with wait staff regarding customer requests, dietary concerns and allergy questions.
- Collaborated closely with food and beverage leadership to conduct staff meetings and resolve service, product and personnel issues.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Placed frequently used food such as [Type] and [Type] in proper storage containers and placed perishable items in refrigerator.
- Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
- Emphasized food quality and specialized baking techniques to set items apart from competitor offerings.
- Chopped, diced, and sliced vegetables and fruit ahead of busy periods, including dinner rush.
- Weighed, measured and mixed ingredients, meticulously following recipes to produce quality dishes.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
- Measured and regulated oven, broiler and roaster operations for cooking at correct temperatures.
- Instructed [Job title]s in preparation of garnishes, dressings and side dishes.
- Replenished food items from inventory and rotated ingredients to use oldest products first.
- Mixed, weighed and proofed ingredients to match exact recipe formula.
- Prepared and plated [Number]+ dishes per shift for busy $[Amount] annual revenue restaurant.
- Garnished and arranged dishes into creative presentations to delight patrons.
- Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
Saint Louis, MO, 11/2014 - 06/2017
- Maintained organization, cleanliness and safety in all work areas.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Worked closely with [Job title] and [Job title] to create dynamic entrees for large banquets, including [Type] and [Type] events for up to [Number] people.
- Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste.
- Handled presentation standards and portion control requirements.
- Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
- Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
- Developed new market items and spearheaded implementation of [Program].
- Trained teams on specific operations and requirements for each job site, including applicable procedures and techniques.
- Responsible for promoting safe and clean working environment.
- Counted and verified orders picked to ensure accuracy.
- Moved and held materials for senior professionals to complete work.
- Documented orders, daily activities, weekly schedules and team performance.
- Prepared schedules, work assignments and constructed employee compensation packages.
- Managed kitchen operations for [Number] locations.
- Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
- Trained numerous kitchen personnel from ground up to take on challenging stations such as [Type] and [Type].
- Streamlined [Type] and [Type] processes for kitchen staff, effectively shortening patron wait times and enabling establishment to serve [Number] additional guests per [Timeframe].
- Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Planned and prepared food products orders to maintain appropriate stock levels.
- Assisted head chef by preparing [Type] cooking ingredients for over [Number] nightly dishes.
- Trained [Job title]s on [Type] culinary techniques, increasing productivity and boosting workflows within [Number] [Timeframe].
- Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
- Ensured food items were properly rotated and expired items were discarded.
- Established work priorities to meet contractual obligations for schedule and installations.
- Managed work with little supervision.
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Resume Overview
School Attended
- Polk State College
Job Titles Held:
- Cook Shift Leader
- Cook
- Apprentice
Degrees
- Associate of Arts
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