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Head Cook/Chef Resume Example

Resume Score: 100%

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HEAD COOK/CHEF
Summary

Head Cook with 3 years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.

Certifications: ServSafe, Food Safety Manager ,ServSafe Alcohol

Highlights
  • Strong butchery skills
  • Focused and disciplined
  • High volume production capability
  • Well-tuned palette
  • Focus on portion and cost control
  • Inventory management familiarity
Accomplishments

Supported all kitchen operations when chef was absent.Directed the operation and organization of kitchens and all food-related activities, including the presentation and serving of food.Maintain system of control for storage temperatures and proper functioning of kitchen equipment.Cleaned and inspected galley equipment, kitchen appliances, and work areas.Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items and rotating stock.Estimated amounts and costs of required supplies, such as food and ingredients.Executed daily production lists and goals.Planned menus according to employers' needs and diet restrictions.Spoke with patrons to ensure satisfaction with food and service.Stored food in designated containers and storage areas to prevent spoilage.Trained new employees.Trained kitchen staff on proper use of equipment, food handling and portion sizing.Collaborated with other personnel to plan and develop recipes and menus.Compiled and maintained records of food use and expenditures.

Experience
Sel de la TerreSeptember 2011 to August 2013Head Cook/Chef
Worcester, Ma
  • Sel de la Terre Assist Sous chef with daily preparation of menu items Ensure that Cleaning and Sanitation procedures are being followed Efficient with using proper cooking methods (baking, roasting, braising etc) Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
  • Performs additional responsibilities, although not detailed, as requested by the Chef, Sous Chef or Kitchen Manager at any time.
  • Alert to potential problems and report them to proper person, as well as participate in their resolution Proactive when working in groups Effectively performs daily tasks in a timely manner 06/12 Pastry Place in charge of all baked goods, desserts, and pastries 09/12 Line Cook- Garde Manger Preparation and plating of all cold food items( salads, dressings, cold meat ,and cheese platters Preparation of all dessert items and sauces.
Dunkin DonutsJune 2009 to July 2012Assistant Manager/ Manager
Worcester, MA
  • Dunkin Donuts Performed daily operations to open/close store and served guests by filling orders correctly Counting register draws and setting them up for the operation of next day, ensuring that money values were correct Placing food orders with purveyors, Taking Inventory on a daily basis, and making cash deposits daily.
  • Ensuring that Cleaning and Sanitation procedures are being followed.
Dunkin DonutsMay 2007 to June 2009Assistant Manager
Marlboro, MA
  • Dunkin Donuts Performed daily operations to open/close store and served guests by filling orders correctly Counting register draws and setting them up for the operation of next day, ensuring that money values were correct Placing food orders with purveyors, Taking Inventory on a daily basis, and making cash deposits daily.
  • Ensuring that Cleaning and Sanitation procedures are being followed and assisted in the weekly scheduling of all employees.
DEVA SYSTEMS GROUPFebruary 2006 to August 2008Support Engineer
Maynard, MA
  • Responded to incoming Customer Support Center calls addressing and resolving system issues.
  • Incident resolution including direct interaction with reporting client often remotely connecting to the client site/system,.
  • Delivered value added Preventive Maintenance Services to clients through both on-site visits and remotely.
  • Prepared/documented reports for clients on specific actions taken as well as recommendations.
Education
Community College of Rhode Island 400 East Ave05/05Associate: Science (Honors) Computer Networking / ProgrammingWarwick, RIGPA: GPA: 3.67 Magna Cum LaudeScience (Honors) Computer Networking / Programming GPA: 3.67 Magna Cum Laude
Johnson & Wales University02/12Associate: Science Culinary ArtsProvidence, RIGPA: GPA: 3.67 Magna Cum LaudeScience Culinary Arts GPA: 3.67 Magna Cum Laude Classes and Projects: Soups, Stocks and Sauces, Traditional European, Introduction to Baking and Pastry, New World Cuisine, Principles of Beverage Service, Essentials of Dining Room, Nutrition and Sensory Analysis, Fundamentals of Food Service Production, Purchasing and Product Identification, Menu Planning and Cost Controls, Nutrition
Skills
cooking, client, clients, Customer Support, filling, Inventory, money, next, Purchasing, reporting, scheduling
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Resume Overview

Companies Worked For:

  • Sel de la Terre
  • Dunkin Donuts
  • DEVA SYSTEMS GROUP

School Attended

  • Community College of Rhode Island 400 East Ave
  • Johnson & Wales University

Job Titles Held:

  • Head Cook/Chef
  • Assistant Manager/ Manager
  • Assistant Manager
  • Support Engineer

Degrees

  • Associate : Science (Honors) Computer Networking / Programming
    Associate : Science Culinary Arts

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