LiveCareer-Resume
Jessica
Claire
resumesample@example.com
(555) 432-1000,
Montgomery Street, San Francisco, CA 94105
:
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.

Education
Lew Wallace High School Gary, IN Expected in 06/1992 Ged : General - GPA :
Certifications

"CERTIFIED TO TRAIN FOR RED ROBIN OLIVE GARDEN AND HOMETOWN BUFFET, ALSO RED LOBSTER!

Work History
RED ROBIN - Head Line Cook/Trainer "CLC"
City, STATE, 02/2006 - Current
  • 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.
Olive Garden - Line Cook/Trainer
City, STATE, 09/2016 - 08/2017
  • 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.
OLIVE GARDEN - Line Cook/Trainer
City, STATE, 08/2004 - 11/2005
  • 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.
Accomplishments

"IM A 4 TIME HEAD COOK,EMPLOYEE OF THE MONTH 3 TIMES,"NRO TEAM"NEW RESTAURANT OPENINGS

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Resume Overview

School Attended

  • Lew Wallace High School

Job Titles Held:

  • Head Line Cook/Trainer "CLC"
  • Line Cook/Trainer
  • Line Cook/Trainer

Degrees

  • Ged

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