Specializing in European Cuisine, including French, Italian and Spanish. Talent for developing complex flavor combinations. Can prep and cook the line any position.Quality-focused and efficient Cook adept at preparing and plating food in high energy, fast-paced kitchens.
was in charge of the grill. from cutting and portioning beef, lamb, duck, pork chops and a few appetizers to cooking and plating. Served Prime beef and berkshire pork and gourmet burgers too.
Took care of specials, sauces, soups, cut and portion fresh fish and beef.
Called in orders opened and closed the kitchen.Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes. Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.Effectively managed and assisted kitchen staff in producing food for banquets, catered events and dining areas.Consistently kept a clean and safe environment.Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.Established and maintained open, collaborative relationships with the kitchen team.Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods.
work to feed 1000 people a shift on a large interactive buffet where we cook in front of the guests. I made soups, cooked then main protein like
leg of lamb or beef steamship or beef wellington and sauces.Provided courteous and informative customer service in an open kitchen .Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.Consistently produced exceptional menu items that regularly garnered diners' praise.
cook the line cooking fish, veal and anything else that came from a pan.
Rissitto fish sauces etc. all made to order
Consistently produced exceptional menu items that regularly garnered diners' praise.Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
Work a busy broiler and grill cooking for 140+ people a night. Plus did banquets when needed. Cut fresh fish and steaks too.Consistently produced exceptional menu items that regularly garnered diners' praise.Prepared healthy, enjoyable breakfasts and dinners for diners.Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.Displayed a positive and friendly attitude towards customers and fellow team members.
set up fish market, deliver fish to local restaurants and help cook for a large deli window of ready to eat food.Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
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