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Head of the Line Cook, Manager Resume Example

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HEAD OF THE LINE COOK, MANAGER
Summary

Reliable Manager demonstrating high level of ownership and initiative. Quick and effective at decision-making and learning skills while maintaining excellent customer service throughout sales experience. Possessing exceptional work ethic and desire to go above and beyond to exceed company expectations. Offering knack for building productive working relationships. Successful in fast-paced, deadline-driven environments to manage goals and team development. History of thriving in team-oriented environments.

Skills
  • Issue and conflict resolution
  • Contract development and management
  • Brand management
  • Sales Techniques
  • Staff development
  • Lead generation
  • Recipe creation
  • Foodservice sanitation
  • Ingredient inspection
  • Cutting and slicing techniques
  • Equipment cleaning and maintenance
  • Food storage
  • Food presentation
  • Sauce preparation
  • Punctual and honest
  • Food preparation
  • Team-oriented
  • Multitasking
  • Highly motivated
  • Active listener
  • Contamination control
  • Cleaning and organization
  • Recipe preparation
Experience
04/2011 to 02/2020
Head of the Line Cook, Manager Company Name － City, State
  • Prepared more than [Number] dishes per day in fast-paced [Type] environment while maintaining high customer satisfaction rate.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Assigned tasks to associates to fit skill levels and maximize team performance.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Monitored supplier operations to verify quality, delivery schedule and conformance to contract specifications.
  • Conducted inventory counts by assessing current state of inventory integrity against target accuracy levels and tracking variances.
  • Promoted employee safety awareness based on understanding of regulatory mandates and organizational best practices.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Prepared sandwiches, specialty items and custom orders to meet guest requests.
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Improved employee performance by providing constructive suggestions and encouragement.
  • Greeted and encouraged feedback from customers to implement in-store operational changes.
  • Kept stations stocked and ready for use to maximize productivity.
  • Trained employees on additional job positions to maintain coverage of roles at all times.
  • Recruited and hired qualified candidates to fill open positions.
  • Washed and peeled ingredients to prepare for use in different meals and recipes.
  • Mentored and trained [Number][Job title]s through [Action] and [Action], improving overall quality and performance.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Collaborated with staff to maximize customer satisfaction, streamline procedures and improve bottom-line profitability.
  • Established and created training programs to enhance employee knowledge of best practices, resulting in improved customer satisfaction.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
01/2000 to 01/2010
Head of the Line Cook Company Name － City, State
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Washed and peeled ingredients to prepare for use in different meals and recipes.
  • Developed strategies to enhance food-presentation aspects of catering and retail environments.
  • 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 or customer requests, including allergen concerns.
  • Prepared more than [Number] dishes per day in fast-paced [Type] environment while maintaining high customer satisfaction rate.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Marinated food items according to corporate-provided instructions and recipes.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Created approximately [Number] orders simultaneously during busy periods.
  • Oversaw food product inventory, making recommendations to [Job title] to streamline kitchen operations.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Assisted in preparation of menu items such as steaks, burgers and sandwiches.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Placed frequently used food such as [Type] and [Type] in proper storage containers and placed perishable items in refrigerator.
  • Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
01/1985 to 01/2006
Head of the Line Cook, Manager Company Name － City, State
  • Collaborated with staff to maximize customer satisfaction, streamline procedures and improve bottom-line profitability.
  • Established and created training programs to enhance employee knowledge of best practices, resulting in improved customer satisfaction.
  • Prepared more than [Number] dishes per day in fast-paced [Type] environment while maintaining high customer satisfaction rate.
  • Sourced vendors and negotiated agreement costs, cutting supply costs [Number]% without compromising quality.
  • Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Developed strategies to enhance food-presentation aspects of catering and retail environments.
  • Assigned tasks to associates to fit skill levels and maximize team performance.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Promoted employee safety awareness based on understanding of regulatory mandates and organizational best practices.
  • Monitored supplier operations to verify quality, delivery schedule and conformance to contract specifications.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Conducted inventory counts by assessing current state of inventory integrity against target accuracy levels and tracking variances.
  • Prepared sandwiches, specialty items and custom orders to meet guest requests.
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Improved employee performance by providing constructive suggestions and encouragement.
  • Greeted and encouraged feedback from customers to implement in-store operational changes.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Kept stations stocked and ready for use to maximize productivity.
  • Trained employees on additional job positions to maintain coverage of roles at all times.
  • Recruited and hired qualified candidates to fill open positions.
  • Washed and peeled ingredients to prepare for use in different meals and recipes.
  • Mentored and trained [Number][Job title]s through [Action] and [Action], improving overall quality and performance.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
Education and Training
06/2017
High School DiplomaU Mass New Bedford － City, State
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Resume Overview

School Attended

  • U Mass New Bedford

Job Titles Held:

  • Head of the Line Cook, Manager
  • Head of the Line Cook

Degrees

  • High School Diploma

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