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Head Line Cook Resume Example

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HEAD LINE COOK
Summary

I am looking for an opportunity in a different line of work so I can learn new things and succeed in something better. I can offer hard and effective work. I can work great with others and even try to motivate them in a positive way to get the job at hand completed thoroughly and satisfactory. I will do my best every day. I will try hard everyday. My work ethic is top notch and will take pride of the days accomplishments. I feel like I would be a great asset for any one willing to give me a chance to prove myself. I have proven longevity, I have been with the same company for almost 10 years. I am grateful for the opportunity they gave me and I am willing to do it for any willing to have me.

Skills
  • Foodservice sanitation
  • Cutting and slicing techniques
  • Equipment cleaning and maintenance
  • Team-oriented
  • Highly motivated
  • Punctual and honest
  • Active listener
  • Work great under pressure
  • Helps motivate fellow co workers
  • Budgeting
  • Grilling
  • Plating dishes
  • Cleaning and sanitization
  • Operating fryers and grills
Experience
Company Name | City, StateHead Line Cook09/2013 - Current
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Kept stations stocked and ready for use to maximize productivity.
  • Improved employee performance by providing constructive suggestions and encouragement.
  • Prepared sandwiches, specialty items and custom orders to meet guest requests.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Created nutritious, visually appealing, innovative and properly prepared and flavored food.
  • Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Grilled and deep fried various foods from meats to potatoes.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Assisted in preparation of menu items ranging from burgers to sandwiches.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
Company Name | City, StateDietary Manager09/2018 - 09/2019
  • Checked with residents to ask about food quality, satisfaction and personal likes or dislikes.
  • Evaluated food production to check whether food was being made, portioned and handled correctly.
  • Worked with dietitians to set menus meeting overall patient needs, as well as implement specific dietary plans for individual patients.
  • Coordinated food inventory and maintained costs within budget guidelines.
  • Fulfilled multiple duties by processing transactions, maintaining cleanliness and providing high levels of customer service.
  • Instructed and administered facility menu and policy exam to new employees.
  • Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
  • Determined root cause of performance trends and developed process improvement plans which targeted assurance in safety, health, quality and customer satisfaction.
  • Obtained highest rating from county health department year over year.
  • Trained, disciplined and motivated staff to give all residents and guests top-notch service.
Company Name | City, StateHead Line Cook 102/2010 - 09/2013
  • Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
  • Washed and peeled ingredients to prepare for different meals and recipes.
  • Improved employee performance by providing constructive suggestions and encouragement.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Created nutritious, visually appealing, innovative and properly prepared and flavored food.
  • Supervised cooks and kitchen staff, providing direction in preparing specialty items and ethnic cuisine.
  • Cooked multiple orders simultaneously during busy periods.
  • Precooked certain items during slow periods to reduce wait times during lunch and dinner rush.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Kept stations stocked and ready for use to maximize productivity.
  • Prepared sandwiches, specialty items and custom orders to meet guest requests.
  • Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Assisted in preparation of menu items ranging from burgers to sandwiches.
  • Grilled and deep fried various foods from meats to potatoes.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Developed process to accurately track food costs more efficiently, saving in food waste.
  • Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
Company Name | City, StateShift Manager08/2007 - 12/2010
  • Answered customer inquiries in regard to nutritional information and menu offerings.
  • Trained new employees on company policies, procedures, techniques and customer service standards.
  • Counted out cash drawers at end of each shift and logged profits into computer system.
  • Managed cash positions and made bank deposits.
  • Handled any customer complaints, questions and inquiries.
  • Directed employees through daily routines.
  • Generated reports to assess performance and adjusted workflows to realign with targets.
  • Coordinated shift-based inventory receiving, auditing and restocking.
  • Provided coaching and reinforced standards to foster superior performance from crew members and others throughout organization.
Education and Training
Mary Carroll High School | City, StateHigh School Diploma05/2008
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Resume Overview

School Attended

  • Mary Carroll High School

Job Titles Held:

  • Head Line Cook
  • Dietary Manager
  • Head Line Cook 1
  • Shift Manager

Degrees

  • High School Diploma

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