Quality-focused and efficient Cook adept at preparing and plating food in high energy, fast-paced kitchens.Line Cook with 6 years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.
Successfully managed a kitchen staff of 40+ employees during high volume dinner services for more than 500 diners each night.
Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.Reduced food costs by [number] percent by expertly estimating purchasing needs and buying through approved suppliers.Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.Implemented and supported company initiatives and programs.Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.
Reduced food costs by 30Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues.Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. percent by expertly estimating purchasing needs and buying through approved suppliers.
Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.Provided courteous and informative customer service in an open kitchen format.Implemented and supported company initiatives and programs.Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.Followed proper food handling methods and maintained correct temperature of all food products.Established and maintained open, collaborative relationships with the kitchen team.Consistently produced exceptional menu items that regularly garnered diners' praise.
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