LiveCareer-Resume

food service worker resume example with 11+ years of experience

Jessica Claire
  • , , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
  • :
Professional Summary

Talented Cook with excellent experience in fast-paced kitchen environments. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Qualified and hardworking with up-to-date food handling permit. Reliable employee seeking prep cook position. Offering excellent communication and good judgment.

Skills
  • Relationship Building
  • Food Portioning and Packaging
  • Coaching and Mentoring
  • Tray Assembly
  • Weighing and Measuring
  • Dessert Preparation
  • Proper Food Storage
  • Cleaning and Sanitizing
  • Verbal and Written Communication
  • Sauce and Dressing Creation
  • Vegetable and Fruit Preparation
  • Temperature Monitoring
  • Salad Creation
Work History
Food Service Worker, 09/2019 to Current
State Of West VirginiaLewis County, WV,
  • Made food according to standard recipes with requested changes for customer satisfaction.
  • Inspected equipment, refrigerators and warming lamps to check compliance with safe operating levels.
  • Compiled recipe ingredients and prepared for cooks by washing, cutting or measuring food items.
  • Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
  • Maintained clean, trash-free workspaces to maximize productivity and safety.
  • Cooked batches of food according to standard recipes.
  • Circulated kitchen area to receive work assignments and identify support tasks.
  • Sanitized dining ware and kitchen equipment according to health code standards.
  • Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
  • Scanned shelves and product cases for expired stock and discarded outdated or spoiled items.
Kitchen Manager/Pot and Line Cook, 01/2013 to 09/2019
Cafe SouleCity, STATE,
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Handled portion control activities according to specified instructions provided by chef.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Prepared average of 50 orders each shift.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Prepared average of [Number] orders each shift.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Transitioned between breakfast and lunch service.
  • Developed process that reduced waste and improved supply turnover.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Grilled meats and seafood to customer specifications.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for business.
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
  • Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
  • Inspected completed dishes for best-in-class plating, aroma and food quality.
  • Set up work stations and prepped [Type] food for dishes to increase productivity during busy mealtimes.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
  • Led shifts while preparing food items and executing requests based on required specifications.
  • Maintained central standardized recipe and ingredient repository with nutritional and cost information.
  • Prepared over [Number] [Type] meals daily, consistently collaborating with kitchen and FOH staff to maintain service flow.
  • Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
  • Coordinated kitchen stations with managers to cut down on customer wait times.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
Pot and Line Cook, 03/2010 to 01/2013
Marigny BrassiereCity, STATE,
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Transitioned between breakfast and lunch service.
  • Handled portion control activities according to specified instructions provided by chef.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
  • Inspected completed dishes for best-in-class plating, aroma and food quality.
  • Set up work stations and prepped [Type] food for dishes to increase productivity during busy mealtimes.
Education
High School Diploma: , Expected in 05/1984 to John McDonogh High School - New Orleans,
GPA:

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Resume Overview

School Attended

  • John McDonogh High School

Job Titles Held:

  • Food Service Worker
  • Kitchen Manager/Pot and Line Cook
  • Pot and Line Cook

Degrees

  • High School Diploma

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