grill prep production cook resume example with 11+ years of experience

Jessica Claire
Montgomery Street, San Francisco, CA 94105 (555) 432-1000,
Professional Summary
ServSafe Certified and energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings. Focused on high standards for taste and quality, while maintaining profitable margins. Superior communication and leadership skills.
  • Beautiful presentation of food
  • Strong attention to safe food handling procedures
  • French cooking technique
  • Able to accurately follow recipes and produce exceptional products
  • Dependable and on time
  • Leadership qualities
  • Fast paced worker
  • Great attention to detail
  • Multi-tasker 
  • Institutional and batch cooking
Work History
04/2012 to Current Grill/Prep/Production Cook Momofuku | Las Vegas, NV,
  • Efficiently serving food in a high demand and fast paced environment where customers can interact with the cook while their meal is being prepared.
  • Ability to prep items for the grill, salad, and cuisine station.
  • Learned how to take inventory of food products and food cost of an entree.
  • Ensured proper portion sizes and consistently attained high food quality standards.
  • Chosen as one of the Safety Coordinators to identify unsafe work behaviors, correct the mistake, and document the incidents for managers. 
  • Practiced safe food handling procedures at all times.
  • Received positive kudos and comment cards from coworkers and customers about great teamwork and for quick, friendly service.
02/2011 to 03/2012 Prep Cook and Server Coastal Carolina University | Conway, SC,
  • Obtained extraordinary customer service skills by working as a food server.
  • Maximized time management and multitasking skills by delivering food and drinks promptly while reducing service wait times.
  • Cashier duties include ringing up food orders, printing bill, receiving and processing payment, counting out drawer at the end of the night.
  • Supervised by the restaurant owner/head chef while preparing raw items and fresh produce to strengthen knife skills.
06/2010 to 11/2010 Cook II - Internship Cook Walt Disney World Resort Epcot's Rose And Crown | City, STATE,
  • Trained and worked on every station: AM and PM prep, pantry, fish, grill and ovens (sauté).
  • Worked in a high speed environment where visual presentation is very crucial.
  • Learned to produce large volumes of food and interacted with guests while performing assigned duties.
  • Trained new Internship Cooks on each station.
  • Chosen as 1 of the 4 Internship Cooks out of 110 to work a private fine dining event with the Executive Chef of Epcot.
  • Personally worked alongside the Executive Chef of Epcot in every step of preparation for the event from prepping each food item, to cooking, to plating the final dish.
04/2010 to 10/2010 Prep Cook Wolfgang Puck | City, STATE,
  • Composed a variety of salads and sandwiches.
  • Maintained a clean and orderly station.
  • Prepped vegetables using classic knife cuts.
  • Assisted chefs in assembling and plating appetizers to be served at high profile events.
  • Observed a sous chef plate a tray of appetizers to be recreated in the exact same way.
  • Worked catered events for high profile clients
07/2009 to 10/2010 Student Assistant Le Cordon Bleu College Of Culinary Arts - Los Angeles | City, STATE,
  • Prepared breakfast items for school cafe and fine dining restaurant like fresh fruits and vegetables.
  • Plating of food must be inspected by the chef before being served to customers; each plate expected to look identical in portion sizes of each item
  • Worked back of the house/front of the house while practicing fine dining table service etiquette. 
  • Supervised by experienced chefs to ensure high quality end product.
  • Applied knowledge obtained from classes to increase productivity and execution of food.
  • Trained to cook various types of cuisine from different cultures by studying the history of a country.
  • Educated in meat fabrication; cutting different parts of an animal into specific cuts needed for service.
  • Expected to follow recipes using high quality ingredients not commonly found in a normal home or restaurant.
Expected in June 2009 to to High School Diploma | Temple City High School, Temple City, CA GPA:
  • Participated in many school clubs like Junior State of America, Small Business, and Culinary Arts (ROP)
Expected in November 2010 to to Associate of Arts | Occupational Studies Le Cordon Bleu College of Culinary Arts - Los Angeles, Pasadena, CA GPA:
  • Graduated with Perfect Attendace and Honors Chord.

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Resume Overview

School Attended

  • Temple City High School
  • Le Cordon Bleu College of Culinary Arts - Los Angeles

Job Titles Held:

  • Grill/Prep/Production Cook
  • Prep Cook and Server
  • Cook II - Internship Cook
  • Prep Cook
  • Student Assistant


  • High School Diploma
  • Associate of Arts

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