- , , 100 Montgomery St. 10th Floor
- H: (555) 432-1000
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- resumesample@example.com
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Dependable line cook with over 14 years of successful experience in restaurant kitchens and events. Recognized consistently for performance excellence and contributions to success in restaurant industry. Strengths in high-volume and precision execution.
- Menu item preparation
- Quick-learning
- New hire training
- Performance improvement
- Kitchen sanitation
- Creative problem solving
- Safe food handling
- Kitchen equipment operation and maintenance
- Food presentation
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- Food plating and presentation
- Food preparation and safety
- Food spoilage prevention
- Concise time management
- Team Player
- Kitchen operations
- Food rotation
- Food storage
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Grill Chef, 10/2015 - 11/2020
American Dining Creations – Kansas City, MO,
- Monitored line efficiency and implemented improvements for increased productivity.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Prepared average of Number orders each shift.
- Cleaned and maintained kitchen equipment regularly.
- Grilled meats and seafood to customer specifications.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
- Planned work on orders so items served together finished cooking at same time.
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
- Handled portion control activities according to specified instructions provided by chef.
- Oversaw care and maintenance of kitchen equipment.
+ Edit or add your own
Lead Line Cook, 03/2014 - 10/2015
The Morning Star Company – Santa Nella, CA,
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
- Handled portion control activities according to specified instructions provided by chef.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
- Grilled meats and seafood to customer specifications.
+ Edit or add your own
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
- Communicated closely with Job titles to fully understand special orders for customers, including those with food allergies and gluten intolerance.
Kitchen Manager, 08/2011 - 03/2014
Cooper's Hawk Winery – Clinton, MI,
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Hired and managed all kitchen staff.
- Maximized quality assurance by completing frequent checks of line.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Checked and tested foods to verify quality and temperature.
- Motivated staff to perform at peak efficiency and quality.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
+ Edit or add your own
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
Cook, Bartender, 06/2010 - 08/2011
Culinary Staffing Services – City, STATE,
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
- Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Implemented drink prep procedures that reduced wasted stock by Number%.
- Set up bar for operation, obtained cash bank and stocked service bar.
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
- Received over Number beverage orders nightly from wait staff and delivered beverages to guests while keeping up with bar orders.
+ Edit or add your own
- Set up glassware, liquor and other necessary supplies for special events.
- Took customer orders and capitalized on opportunities to sell special beverage and food options.
- Poured and prepared mixed drinks for over Number customers daily and created new libations drawing in clientele.
Associate Degree: Culinary Arts, Expected in
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Culinary Institute of America - Poughkeepsie, NY,
GPA:
: , Expected in
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National Bartender’s School - Los Angeles, CA,
GPA:
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