Montgomery Street, San Francisco, CA94105(555) 432-1000, resumesample@example.com
Summary
Natural leader and team motivator competent in keeping kitchen staff on task and efficient to handle high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Basic [Language] abilities.
Restaurant Chef with experience working in multiple award-winning restaurants. Worldly, ambitious and highly skilled in ethnic cuisine with strong understanding of flavor profiles.
Motivated Chef focused on sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team player passionate about sustainable cuisine.
Skills
Food and beverage pairing
Food procurement
Purchasing
Cleaning and sanitizing methods
Food preparation techniques
Menu development
Cleaning and sanitation
Meal preparation
Vendor relationships
Portion and cost control
Pantry restocking
Kitchen equipment and tools
Grilling and deep frying skills
Recipe creation
Inventory Management
Team training
Banquets and catering
Safety Inspections
Experience
05/2018 to CurrentHead Line CookUniversity Of Colorado Boulder | Boulder, CO,
Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Created exciting dishes to draw in clientele and increase revenues.
Monitored quality, presentation and quantities of plated food across line.
Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
Prepared mise en place every day to promote efficient preparation of signature dishes.
Planned and prepared food products orders to maintain appropriate stock levels.
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
05/2018 to 07/2018Co-chefTommy Bahama | Foley, AL,
Monitored quality, presentation and quantities of plated food across line.
Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
Developed recipes and menus to meet consumer demand and align with culinary trends.
Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Planned and prepared food products orders to maintain appropriate stock levels.
Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
Managed kitchen staff team of 2 and assigned various stages of food production.
Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
Created tasty dishes using popular recipes, delighting patrons and generating return business.
Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
Prepared mise en place every day to promote efficient preparation of signature dishes.
Supervised preparation of specialty items and customer requests to verify accuracy in production.
Incorporated customer recommendations and feedback to experiment with new dish creations.
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 revenue
12/2010 to 04/2018Line CookIHOP Restaurants LLC | City, STATE,
Earned reputation for good attendance and hard work.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Delivered soiled dishes and pots and pans to washing areas and assisted in cleaning and drying all items.
Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Kept stations stocked and ready for use to maximize productivity.
Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Marinated food items according to corporate-provided instructions and recipes.
Operated all kitchen equipment safely to avoid injuries.
Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
Operated fryers and grills according to instructions to maintain safety and food quality.
Washed and peeled ingredients to prepare for use in different meals and recipes.
Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
Assisted in preparation of menu items such as steaks, burgers and sandwiches.
Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Education and Training
Expected in 05/2008High School Diploma | Florence High School, Florence, AZGPA:
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