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Food Specialist/Cook Resume Example

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FOOD SPECIALIST/COOK
Professional Summary

Industrious Food Specialist proficient in preparing and handling food according to regulatory guidelines. Self-directed professional with excellent communication skills and track record of accurately following recipes to minimize waste and foster quality food preparation. Offering 20 years of experience supervising daily production of menu items in any eating establishments. In-depth knowledge of food storage and preparation procedures. Talented leader offering over 20 years of experience in preparing and serving diverse foods. Motivates employees to exceed customer expectations in high-volume settings while maintaining strong quality and effective cost controls. Service-oriented with good multitasking, safety management and decision-making skills. Energetic kitchen professional with excellent leadership and organizational skills. Focused on increasing team productivity while meeting exacting standards for presentation and taste. Accomplished multitasker with disciplined approach.

Skills
  • Recipe understanding
  • Food safety
  • Staff Management
  • Recipes and menu planning
  • Sanitizing understanding
  • Food production management
  • First Aid/CPR
  • Team building
  • Team management
  • Problem resolution
  • Communications
  • Cleaning standards
  • Batch cooking
  • Inventory controls
  • High-volume dining
  • Food plating and presentation
  • Customer service
  • Supervision
  • Process improvement
  • Organization
  • Project organization
Work History
Food Specialist/Cook, 10/2018 to Current
Southcoast Hospital Groups – New Bedford, M.A
  • Participated in preparing various dishes by paring, dicing, washing and chopping vegetables and fruits, and creatively used garnishes to dress up dishes.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
  • Oversaw grill, stove and oven and cleaned all equipment after every shift.
  • Monitored food preparation, production and plating for quality control.
  • Developed recipes and menus by applying understanding of market demand and culinary trends,
  • Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
  • Used sensor-based thermometers to track temperatures in holdingareas, refrigerators and food preparation spaces to reduce risk of spoilage and protect against food-borne illnesses.
  • Cleaned and maintained kitchen equipment by detaching removable parts, handwashing in soapy water and thoroughly drying pieces to prevent rust and bacteria spread.
  • Utilized equipment such as convection ovens, mixers, grills, steam kettles and fryers to prepare meals for patrons.
Cook, 04/2014 to 08/2018
Fancheezical/ Ocean Grove Burrito Bar – Swansea, MA
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Communicated closely with [Job title]s to fully understand special orders for customers, including those with food allergies and gluten intolerance.
  • Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
  • Recommended menu items for new dish development, holidays, special events and promotions.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
Pie Cook, 09/2013 to 07/2014
Emma Jean's – Fairhaven, M.A
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges.
  • Enhanced and maintained central standardized recipe and ingredient repository, including nutritional and cost information.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Infant/Toddler Teacher, 09/2006 to 03/2013
New Bedford School Department – New Bedford, M.A
  • Applied play-based strategies, including crafts and games, to provide diverse approaches to learning.
  • Educated students in foundational concepts such as shapes, numbers and letters.
  • Promoted physical, academic and social development by implementing diverse classroom and outside activities.
  • Consulted with parents to build and maintain positive support networks and support continuing education strategies.
  • Promoted sensory development by providing access to different textures.
  • Addressed behavioral and learning issues with parents and daycare management.
  • Maintained well-controlled classrooms by clearly outlining standards and reinforcing positive behaviors.
  • Dressed and changed infant and toddler diapers to maintain hygiene.
  • Observed children to identify individuals in need of additional support and developed strategies to improve assistance.
  • Made nutritious breakfasts, lunches, dinners and snacks for children.
  • Implemented curriculum to enhance classes with learning-focused activities.
  • Incorporated music and play into developmentally appropriate activities.
  • Worked with teaching staff to evaluate individual progress and recommend appropriate learning plans.
  • Maintained safe play environment by emphasizing and maintaining cleanliness and organization.
  • Monitored each student's educational progress with individualized charts and files.
  • Engaged with children on individual basis to build positive relationships and promote learning.
  • Built constructive and open relationships with families with forthright yet friendly communication.
  • Instructed children in health and personal habits, such as eating, resting and toileting.
  • Encouraged good behaviors using positive reinforcement methods.
  • Organized and engaged in recreational activities such as games and puzzles.
  • Allowed for ample outdoor discovery time each day.
  • Meticulously sanitized toys and play equipment.
  • Taught children importance of patience and understanding.
  • Sanitized toys and play equipment each day to maintain safety and cleanliness.
  • Encouraged children to be understanding of and patient with others.
  • Prepared, served and cleaned up daily meals for [Number] children.
  • Developed age-appropriate activities and programs for children [Number] to [Number] years old.
  • Assessed babies and toddlers against established early childhood developmental milestones, preparing [Timeframe] progress reports for each child.
  • Encouraged curiosity, exploration and problem-solving appropriate to children's development levels.
  • Established safe play environment for children.
  • Communicated openly with children's parents about daily activities and behaviors.
  • Maintained child-friendly environment with access to outdoor activities.
Education
Early Childhood Education, 04/2007
Fisher College - New Bedford, MA
High School Diploma: 05/2005
Greater New Bedford Voc-Tech - New Bedford, MA
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Resume Overview

Companies Worked For:

  • Southcoast Hospital Groups
  • Fancheezical/ Ocean Grove Burrito Bar
  • Emma Jean's
  • New Bedford School Department

School Attended

  • Fisher College
  • Greater New Bedford Voc-Tech

Job Titles Held:

  • Food Specialist/Cook
  • Cook
  • Pie Cook
  • Infant/Toddler Teacher

Degrees

  • Early Childhood Education , 04/2007
    High School Diploma : 05/2005

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