Cook Trainer Resume Example Company Name

COOK TRAINER

Summary

Motivated and hardworking [Job Title] with [Number] 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.

Qualified Cook with [Number] years of experience in restaurant environments. Team-player highly skilled at communicating clearly with cashiers and kitchen staff. Current Food Handler permit.

Experienced [Job title] with [Number] years in cooking and preparing customers' orders with upbeat attitude. Expert at grilling, frying and assembling over [Number] menu items and seasonal items from memory, using exact amounts to conserve ingredients. Work well under pressure and always willing to help teammates and customers.

Self-motivated [Job Title] used to working in busy kitchen. Proficient in preparing main dishes, appetizers, salads and desserts. Experienced training and supervising new employees.

Enthusiastic individual with superior skills in working in both team-based and independent capacities. Bringing strong work ethic and excellent organizational skills to any setting. Excited to begin new challenge with successful team.

Skills

Cleaning and sanitization
Plating dishes
Operating fryers and grills
Grilling
Frying

Preparing ingredients
Kitchen equipment cleaning
Food preparation
Equipment Operation
Stocking ingredients

Education and Training

GEDWaubonsee Community CollegeCity,State,11/2010

Experience

Company NameCook Trainer | City, State03/2017 to Current

Sanitized workstation at end of shift to prevent foodborne illnesses.
Prepared up to [Number] orders per shift in busy [Type] restaurant.
Grilled and deep fried various foods, including [Type], [Type] and [Type].
Put together multiple, concurrent orders during customer rushes, including dinner and lunch hours.
Operated fryers carefully to avoid burns when preparing fries, [Type] and [Type] items.
Improved overall kitchen efficiency through [Action], leading to [Result].
Rotated stock items and ingredients to maintain efficiency and freshness.
Cleaned grill each [Timeframe] and when requested by customers with food allergies to remove food residue and prevent cross-contamination issues.
Prepped vegetables and [Type] ingredients by washing, chopping, [Action] and dicing.
Chopped, diced and sliced ingredients for salads, stir-fries and other dishes.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Completed more than [Number] orders each shift with focus on quality and efficiency.
Cooked food following specific measurements and recipes.
Sliced and [Action] meats to prepare for cooking and assembly of menu items such as [Type] and [Type].
Batch cooked food items during peak service hours to minimize wait time.
Kept stations stocked and ready for use to maximize productivity.
Built pizzas using proper amount of dough and quantities of toppings according to specifications.
Prepped [Type] and [Type] menu items according to specific measurements and recipes.
Followed recipes to maintain restaurant standards and satisfy customers.
Operated all kitchen equipment safely to avoid injuries.

Company NameCook | City, State03/2013 to Current

Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Replenished food items from inventory and rotated ingredients to use oldest products first.
Collaborated closely with food and beverage leadership to conduct staff meetings and resolve service, product and personnel issues.
Coordinated average of [Number] to [Number] daily food orders, organizing timely deliveries to each table.
Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
Operated all kitchen equipment safely to avoid injuries.
Performed work station prep, including [Task] and [Task] prior to shift start.
Chopped, diced, and sliced vegetables and fruit ahead of busy periods, including dinner rush.
Operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers.
Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.

Company NameCook | City, State03/2016 to 05/2017

Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Coordinated average of [Number] to [Number] daily food orders, organizing timely deliveries to each table.
Grilled and deep fried various foods, including [Type], [Type] and [Type].
Operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers.
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.

Company NameCook Trainer | City, State04/2000 to 08/2016

Sanitized workstation at end of shift to prevent foodborne illnesses.
Prepared up to [Number] orders per shift in busy [Type] restaurant.
Grilled and deep fried various foods, including [Type], [Type] and [Type].
Worked closely with Cashiers to obtain order information and accurately complete customers' orders.
Improved overall kitchen efficiency through [Action], leading to [Result].
Cleaned grill each [Timeframe] and when requested by customers with food allergies to remove food residue and prevent cross-contamination issues.
Prepped vegetables and [Type] ingredients by washing, chopping, [Action] and dicing.
Properly garnished and arranged orders on plates and trays.
Chopped, diced and sliced ingredients for salads, stir-fries and other dishes.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Offered support to other stations during high-volume shifts to maintain optimal coverage and meet customer needs.
Collaborated with team to deliver timely service of items.
Built pizzas using proper amount of dough and quantities of toppings according to specifications.
Prepared more than [Number] dishes per day in fast-paced [Type] environment while maintaining high customer satisfaction rate.
Followed recipes to maintain restaurant standards and satisfy customers.
Operated all kitchen equipment safely to avoid injuries.

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Cook Trainer Resume Example

Resume Score: 80%

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