cooks helper resume example with 17+ years of experience
Jessica Claire
- 609 Johnson Ave.49204TulsaOK 100 Montgomery St. 10th Floor
- (555) 432-1000
- resumesample@example.com
- Date of Birth:
- India:
- single:
- :
Professional Summary
Diligent Cook Helper with sound knowledge of kitchen safety and sanitation standards. Comfortable performing several cooking methods such as frying, steaming, poaching, sautéing and roasting. Profound communication skills coupled with service-oriented and can-do attitude. Dependable Food Service Worker with solid background in foodservice and related positions. Works effectively within teams on timely, high-quality food preparation to drive patron satisfaction.
Skills
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Work History
Cooks Helper, 05/2021 - Current
Sage Hospitality Resources, Llp – Savannah, GA
Sage Hospitality Resources, Llp – Savannah, GA
- Assisted cook in preparation of food by cutting, chopping and marinating meats, vegetables and garnishes.
- Unpacked and stored supplies in refrigerators, cupboards and storage areas to maintain proper inventory.
- Operated dishwashing equipment and distributed and stored clean pots, dishes and utensils.
- Washed, peeled, cut and seeded fruits and vegetables to prepare for consumption.
- Restocked kitchen supplies, rotated food and stamped time and date on food in coolers.
- Stocked cabinets and serving areas with condiments and refilled condiment containers.
- Assisted in loading and unloading supplies and food materials from delivery truck [Number] times per week.
- Communicated with customers by telephone or in person to take or enter orders or obtain information to assist in solving customer complaints.
- Pierced, smelled and tasted food to check for doneness and quality.
- Made food according to standard recipes with requested changes for customer satisfaction.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Learned other teammates' work tasks to train as backup.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Sanitized dining ware and kitchen equipment according to health code standards.
- Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
- Plated hot meals and salads in aesthetically pleasing arrangements.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Kept supplies in sufficient stock by assessing inventory levels and reporting lower stock items.
- Compiled recipe ingredients and prepared for cooks by washing, cutting or measuring food items.
- Inspected equipment, refrigerators and warming lamps to check compliance with safe operating levels.
- Circulated kitchen area to receive work assignments and identify support tasks.
Cook, 10/2018 - 05/2021
Sage Hospitality Resources, Llp – Pittsburgh, PA
Sage Hospitality Resources, Llp – Pittsburgh, PA
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Communicated closely with servers to fully understand special orders for customers.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Transitioned between breakfast and lunch service.
- Inspected appliances, commercial fryers, and ovens to verify proper working order.
- Ordered and received products and supplies to stock kitchen areas.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Managed kitchen staff, supervised preparation of foods ,and explained steps for readying specialty items.
- Mentored staff in expectations and parameters of kitchen goals and daily work.
- Maintained central standardized recipe and ingredient repository with nutritional and cost information.
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
- Met production requirements for banquet and outlet desserts and breakfast pastries.
- Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Reduced restaurant's annual food and labor costs through proper budgeting, scheduling and management of inventory.
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Cook, 09/2005 - 10/2018
Mcguffeys Rehab – City, STATE
Mcguffeys Rehab – City, STATE
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Communicated closely with servers to fully understand special orders for customers.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Transitioned between breakfast and lunch service.
- Inspected appliances, commercial fryers, and ovens to verify proper working order.
- Ordered and received products and supplies to stock kitchen areas.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Managed kitchen staff, supervised preparation of foods ,and explained steps for readying specialty items.
- Mentored staff in expectations and parameters of kitchen goals and daily work.
- Maintained central standardized recipe and ingredient repository with nutritional and cost information.
- Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
- Met production requirements for banquet and outlet desserts and breakfast pastries.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Reduced restaurant's annual food and labor costs through proper budgeting, scheduling and management of inventory.
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Education
GED: Expected in
Douglas Byrd High School - Fayetteville, NC
Douglas Byrd High School - Fayetteville, NC
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Resume Overview
School Attended
- Douglas Byrd High School
Job Titles Held:
- Cooks Helper
- Cook
- Cook
Degrees
- GED
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