head line cook trainer clc resume example with 16+ years of experience
JessicaClaire
Montgomery Street, San Francisco, CA94105609 Johnson Ave., 49204, Tulsa, OK
Home: (555) 432-1000
Cell:
resumesample@example.com
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Professional Summary
"IM VERY EXPERIENCED LINECOOK,BEEN COOKING IN THE RESTAURANT INDUSTRY SINCE I WAS 18 YEARS OLD!I LOVE WHAT I DO AND I AM ALSO A TRAINER FOR 2 MAJOR RESTAURANTS SUCH AS "OLIVE GARDEN/RED ROBIN!!!IM GREAT WITH ALL PEOPLE AND IM A VERY QUICK LEARNER AS WELL AS A GREAT TEACHER/TRAINER!!!
Skills
IM EXPERIENCED WIT:SAUTE,GRILL,FRY BROILER, SELL AND PRODUCTION, BEEN A LINE COOK FOR OVER 24 YEARS WITH VARIOUS EXPERIENCES SUCH AS:RED LOBSTER 2 1/2 YEARS,APPELBEES TRUE FOOD KITCHEN, AND I HOP.
Work History
Head Line Cook/Trainer "CLC", 02/2006 to Current RED ROBIN – City, STATE,
Learned how to complete Task and Task with minimal supervision, contributing to successful Result.
Devoted special emphasis to punctuality and worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately.
Supported needs of Job titles with skill and efficiency.
Saved $Amount by implementing cost-saving initiatives that addressed long-standing problems.
Contributed to team results in fast-paced Type environments.
Operated Type and Type machines to safely move Type and Type materials.
Led Type team in delivery of Type project, resulting in Result.
Assisted Job Title with Task and Task responsibilities.
Followed all policies, regulations, dress codes and schedules.
Worked with Type customers to understand needs and provide Type service.
Maintained excellent attendance record, consistently arriving to work on time.
Developed team communications and information for Type meetings.
Participated in meetings to discuss new Type opportunities.
Loaded, unloaded and moved material to and from storage and production areas.
Line Cook/Trainer , 09/2016 to 08/2017 Olive Garden – City, STATE,
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.
Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Unloaded food supplies from distributor trucks to efficiently organize inventory.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
Handled portion control activities according to specified instructions provided by chef.
Fried, grilled and baked foods such as Type, Type and Type.
Prepared estimated Number orders simultaneously during peak Timeframe periods with Number% accuracy rate, maximizing customer satisfaction and repeat business.
Collaborated with Job titles to collect information about specific customer desires and dietary needs.
Produced over Number Type dishes per day and maintained near-perfect customer satisfaction scores.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Distributed food to team members with efficiency in high-volume environment.
Managed Number-person staff, supervised preparation of Type foods and explained steps for readying specialty items, including Type and Type food.
Grilled meats and seafood to customer specifications.
Safely used kitchen equipment such as Type and Type, effectively reducing injuries and burns Number%.
Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Performed routine cleaning procedures across kitchen through Action and Action.
Trained, managed and guided Number Job titles, improving overall performance and productivity Number%.
Prepared food items such as meats, poultry and fish for frying purposes.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Developed Type process that reduced waste Number% and improved supply turnover Number%.
Communicated closely with Job titles to fully understand special orders for customers, including those with food allergies and gluten intolerance.
Line Cook/Trainer , 08/2004 to 11/2005 OLIVE GARDEN – City, STATE,
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.
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.
Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Unloaded food supplies from distributor trucks to efficiently organize inventory.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Prepared average of Number orders each shift.
Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
Handled portion control activities according to specified instructions provided by chef.
Fried, grilled and baked foods such as Type, Type and Type.
Prepared estimated Number orders simultaneously during peak Timeframe periods with Number% accuracy rate, maximizing customer satisfaction and repeat business.
Collaborated with Job titles to collect information about specific customer desires and dietary needs.
Produced over Number Type dishes per day and maintained near-perfect customer satisfaction scores.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Distributed food to team members with efficiency in high-volume environment.
Managed Number-person staff, supervised preparation of Type foods and explained steps for readying specialty items, including Type and Type food.
Grilled meats and seafood to customer specifications.
Safely used kitchen equipment such as Type and Type, effectively reducing injuries and burns Number%.
Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Performed routine cleaning procedures across kitchen through Action and Action.
Trained, managed and guided Number Job titles, improving overall performance and productivity Number%.
Prepared food items such as meats, poultry and fish for frying purposes.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Developed Type process that reduced waste Number% and improved supply turnover Number%.
Communicated closely with Job titles to fully understand special orders for customers, including those with food allergies and gluten intolerance.
Education
Ged: General , Expected in 06/1992 to Lew Wallace High School - Gary, IN GPA:
Accomplishments
"IM A 4 TIME HEAD COOK,EMPLOYEE OF THE MONTH 3 TIMES,"NRO TEAM"NEW RESTAURANT OPENINGS
Certifications
"CERTIFIED TO TRAIN FOR RED ROBIN OLIVE GARDEN AND HOMETOWN BUFFET, ALSO RED LOBSTER!
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