Head Cook Kitchen Manager Resume Example
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Jessica Claire
- , San Francisco, CA
- (555) 432-1000
- resumesample@example.com
Professional Summary
Talented Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing all personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organized and reliable with outstanding menu creation capabilities.
Skilled Chef with 17 years of culinary experience. Strong leadership and team-building capabilities.
ven to source the best ingredients at the best price and produce the highest quality, most efficient food service.
successful at reducing costs, increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities.
Skills
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Work History
Head cook kitchen manager, 04/2011 to 12/2019
Capital Senior Living – Rochester, IN,
Capital Senior Living – Rochester, IN,
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
- Scheduled and received food and beverage deliveries, adhering to food cost and budget
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
- Helped general management develop prices based on inventory costs and portion sizes
- Oversaw food preparation and monitored safety protocols
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment
- Motivated staff to perform at peak efficiency and quality
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance
- Maximized quality assurance by completing frequent checks of line
- Purchased food and cultivated strong vendor relationships
- Hired and managed all kitchen staff
- Checked and tested foods to verify quality and temperature
- Wiped down counters using sanitizing spray to prevent cross-contamination among food items
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
Line cook / server, 09/2008 to 10/2010
Lancaster Tavern – City, STATE,
Lancaster Tavern – City, STATE,
- Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal
- Prepared items like bacon ahead of time to promote efficiency in dish garnishing
- Cleaned counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination
- 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
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination
- Grilled meats and seafood to customer specifications
- Prepared food items such as meats, poultry and fish for frying purposes
- Unloaded food supplies from distributor trucks to efficiently organize inventory
- Prepared cooking supplies, ingredients and workstations when opening and closing kitchen
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
- Performed routine cleaning procedures across kitchen through [Action] and [Action]
- Distributed food to team members with efficiency in high-volume environment
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products
Prep Cook, 09/2003 to 01/2007
The Oaks – City, STATE,
The Oaks – City, STATE,
- Cooked all menu items according to specified instructions
- Trained and assisted new kitchen staff members
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
- Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash
- Inspected and cleaned food preparation areas to guarantee safe, sanitary food-handling practices
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols
- Packaged, arranged and labeled ingredient stock, storing at established temperatures
- Prepared items like bacon ahead of time to promote efficiency in dish garnishing
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry
- Maintained well-stocked stations with supplies and spices for maximum productivity
Education
Diploma: , Expected in 06/2004
Northumberland High School - Heathsville, VA
Northumberland High School - Heathsville, VA
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Resume Overview
School Attended
- Northumberland High School
Job Titles Held:
- Head cook kitchen manager
- Line cook / server
- Prep Cook
Degrees
- Diploma