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Head Cook/Inventory Clerk Resume Example

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HEAD COOK/INVENTORY CLERK
Summary

Established Head Cook thriving on creating memorable and healthy meals. Experienced in nutrional meals and optimal food handling. Offering a successful career history spanning more then 10 years.

Reliable Head Cook offering 10 years of experience working in busy, institutional-sized kitchens.

Dietary-conscious Head Cook offering well-developed skills in food safety and high-volume meal preparation. Pursuing a position in an established organization where focus and dedication are highly sought.

Detail-oriented Environmental Service Aide with extensive understanding of sanitation and infection control techniques. Self-sufficient and enthusiastic individual working quickly and effectively with little to no supervision. Used proper cleaning techniques, checked rooms for fire hazards and observed all housekeeping policies.

Skills

Calm and level-headed under duress

I also obtain my Managers Serv Safe i have obatained serv safe for about 10 years now just renew it everytime it expires.

I am also able to control food cost, what it means to keep your food cost at 35%.

I have also have done fruit and veggie program at a previous school i have worked at.

Also have the knowledge to what the state Nutrional Guide lines need to be food serving School Meals.

Experience
Head Cook/Inventory Clerk
April 2017 to CurrentCompany Name － City, State
  • Checked freezer and refrigerator each day to verify proper functioning.
  • Followed the "first in, first out" rule with every food and beverage item and ensured those that were outdated were tossed.
  • Made sure the kitchen, cooking utensils and storeroom were kept clean at all times.
  • Taught kitchen staff about proper nutrition, food allergies and dietary issues.
  • Sanitized all counters and utensils used for the preparation of raw meat, poultry, fish and eggs.
  • Communicated with kitchen employees, answered questions and offered insight into food preparations.
  • Maintained and cleaned all kitchen appliances, including grill, stove and oven.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Created exciting dishes to draw in clientele and increase revenues.
  • Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
  • Also did a end of the Month Inventory of all Produce, Meats, Dry Goods
Dietary Aide/Line Cook
September 2016 to March 2017Company Name － City, State
  • Helped patients with special needs eat meals with kindness and patience.
  • Served specific meals to patients with special dietary needs with accuracy and speed.
  • Assisted with meal prep for 75 daily meals, following strict sanitation and food handling guidelines
  • Established healthful and therapeutic meal plans and menus for individuals with health conditions.
  • Recommended appropriate feeding schedules and methods to meet nutritional needs and abilities.
  • Calculated nutritional requirements to assess adequacy of diet and nutrition support.
  • Coordinated nutritional care with other healthcare team members and managed care actions related to diet management.
  • Maintained up-to-date knowledge on latest research and trends through extended education and professional development courses.
  • Researched and identified ingredients and nutritional components of foods, diets and menu choices.
  • Reviewed records and assessed nutritional condition of at-risk residents by recognizing unplanned weight changes and other issues.
  • Assessed clients' overall physical health with body composition scale measurements.
Deli Manager
November 2015 to September 2016Company Name － City, State
  • Completed Weekly inventories of food and material stocks.
  • Scheduled over 4-5 employees by assigning shifts.
  • Reduced food waste by overseeing and planning ingredients, anticipated customers and popularity of items.
  • Maximized customer satisfaction scores by training employees well and implementing strong customer relations standards.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
  • Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
  • Enforced staff performance and service standards to deliver consistent and positive customer experiences.
  • Controlled portion sizes and garnishing for optimal cost controls.
  • Sought out and implemented methods to improve service and team performance to boost business sustainability.
  • Reduced costs by controlling portion sizes and eliminating all types of waste.
  • Supervised successful, well-supplied and highly organized establishment thanks to consistent oversight and regular cleanliness inspections.
Education and Training
High School Diploma : May 2008St. Labre Catholic School － City
Certifications
  • First Aid/CPR- Recently Expired In May but looking foward to taking another class when available
  • Managers ServSafe
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Resume Overview

School Attended

  • St. Labre Catholic School

Job Titles Held:

  • Head Cook/Inventory Clerk
  • Dietary Aide/Line Cook
  • Deli Manager

Degrees

  • High School Diploma : May 2008

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