fry cook resume example with 20+ years of experience
JessicaClaire
Montgomery Street, San Francisco, CA94105609 Johnson Ave., 49204, Tulsa, OK Home: (555) 432-1000 - Cell: - resumesample@example.com - : - -
Summary
Dedicated cook with thirty years of experience preparing ingredients for fast dish assembly. Expert at making correct quantities of ingredients for expected number of customers.
I bring a wide range of experience ranging from short order to high volume production to fine dining. Works well independently with minimal supervision and with teammates. Team-player highly skilled at communicating clearly with wait and kitchen staff. Current Food Handler permit. Adept at working grill, line and pantry. Strong communication and multi-tasking skills.
Skills
Teamwork
Recipe creation
Contamination control
Sauce preparation
Food presentation
Food preparation
Equipment maintenance
Preparing ingredients
Grilling
Operating fryers and grills
Cleaning and sanitization
Plating dishes
First Aid/CPR
Operational improvement
Planning and coordination
Relationship development
Team building
Organization
Customer service
Inventory management
Problem resolution
Stocking ingredients
Stocking supplies
Food storage
Experience
06/1990 to Current
Fry CookBenchmark Hospitality – Gainesville, FL,
Made adjustments to food items to accommodate guests with allergies or specific dietary concerns.
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Cleaned fryers and grills through filtration and grill bricking to maintain pristine condition.
Created approximately 20-25 orders simultaneously during busy periods with high accuracy, maintaining customer satisfaction and loyalty.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
Restocked and rotated food products using the (FIFO) first-in, first-out method.
Checked temperatures for food items during cooking, holding and serving.
Sanitized all cutting boards and surfaces at beginning of shift and throughout the shift as necessary to avoid cross-contamination.
Prepared approximately 60-100 meals per shift in a fine dining venue and 100-200 meals in a cafe venue using company recipes and techniques.
Adhered to food safety and HACCP regulations to prevent contamination of food.
Collaborated with all team members to promote consistent workflows and deliver food orders on time.
Monitored freshness and condition of prepared foods with time and temperature logs and by checking expiration dates.
Preparation of menu items including breakfast entrees in a cafe to sauté and broiler entrees in a fine dining venue.
Continuously restocked kitchen supplies and food items to properly prepare for food service to maximize productivity.
Restocked, clean, and sanitized station at end of shift to achieve smooth shift change.
Followed procedures to prevent cross-contamination of items for patrons with allergies and gluten intolerance
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Communicated with kitchen and wait staff to complete orders quickly.
Organized kitchen walk-in and freezer to enable all employees to easily find items.
Properly labeled and dated all food products to ensure proper rotation and sanitation.
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