Kitchen Prep Cook And Line Cook Resume Example Little Bistro

KITCHEN PREP COOK AND LINE COOK

Summary

Effective culinary professional offering years of experience as Restaurant Cook. Considered hardworking, talented and well-rounded in various tasks, including plating foods and daily food preparation in a fast-pasted environment. Recognized for consistency and quality of work, as well as leadership qualities and self-led drive.

Experience

10/2019 - CurrentLittle Bistro - Kitchen Prep Cook and Line CookLiberty, WI

Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Replenished food items from inventory and rotated ingredients to use oldest products first.
Reviewed recipes to determine exact measurements and ingredients to create dishes.
Kept stations stocked and ready for use to maximize productivity.
Trained new team members on proper meat and vegetable preparation techniques.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Chopped, diced, and sliced vegetables and fruit ahead of busy periods, including lunch rush.
Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
Washed and peeled ingredients to prepare for use in different meals and recipes.
Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Verified kitchen staff followed all recipes and portion serving guidelines correctly.
Instructed kitchen staff and trainees in preparation of garnishes, dressings and side dishes.
Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
Garnished and arranged dishes into creative presentations to delight patrons.
Delivered soiled dishes and pots and pans to washing areas and assisted in cleaning and drying all items.
Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.

07/2012 - 09/2015Little Bistro - Kitchen Prep and Line CookLiberty, WI

Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
Placed orders for supplies and food inventory items with vendors to restock pantry and refrigerator.
Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Kept stations stocked and ready for use to maximize productivity.
Washed and peeled ingredients to prepare for use in different meals and recipes.
Chopped, diced, and sliced vegetables and fruit ahead of busy periods, including dinner rush.
Replenished food items from inventory and rotated ingredients to use oldest products first.
Reviewed recipes to determine exact measurements and ingredients to create dishes.
Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
Verified kitchen staff followed all recipes and portion serving guidelines correctly.
Trained new team members on proper meat and vegetable preparation techniques.
Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
Communicated with wait staff regarding customer requests, dietary concerns and allergy questions.
Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Garnished and arranged dishes into creative presentations to delight patrons.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
Delivered soiled dishes and pots and pans to washing areas and assisted in cleaning and drying all items.
Operated all kitchen equipment safely to avoid injuries.
Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.

07/2012 - 09/2015Little Bistro - Catering AssistantLiberty, SC

Prepared dishes for catering events or during high-volume shifts.
Supported chefs in managing food preparation to achieve precise plating and presentation.
Took customers' orders by recording requested menu items, substitutions and add-ons.
Loaded supplies and food into delivery vans and unloaded at events.
Prepared individual condiments and dispensers for transportation to catering locations.
Verified orders and bagged items for easy transport.
Prepared for busy periods by organizing ingredients and restocking supplies for expected loads.
Organized food items on serving trays and in carry-out packages to deliver complete orders to customers.
Worked multi-course dinners with pre-plated foods.
Re-stocked, organized and arranged service and food stations.
Set up and tore down all catering services in banquet halls and at customer locations.
Monitored and counted food stock and supplies to reorder on time.

01/2011 - 10/2011Bi-Lo Holdings LLC - BookkeeperGreenville, SC

Worked behind Customer Service desk, assisting customers with money transfers, cashing payroll checks, and processing bill payments.
Efficiently resolved any customer service complaints, answered telephones, and assisted manager with any customer servies duties needed.
Audited cashier drawers prior to beginning their shifts and at closing.
Balanced drawers for cashiers and customer service office by counting funds and using mathematics to determine if the register was over or under in funds.
Handled and deposited money into the safe as needed.
Exchanged money for fellow cashiers as needed, while being accurate and efficient.
Multitasked between the assisting the needs of customers and cashiers
Assisted in nightly closing of registers and customer service desk.

Skills

Equipment cleaning and maintenance
Recipe creation
Food storage
Cutting and slicing techniques
Ingredient inspection
Foodservice sanitation
Food prepartion and presentation
Ability to prepare food
Stocking of food cases
Handling food
Station preparation
Order preparation

Closing preparation
Team-oriented
Active listener
Punctual and honest
Highly motivated
Results-oriented
Multitasking
Hardworking
Self-led
Hard work drive
Dependable

Education and Training

06/2010Pickens High SchoolPickens, SCHigh School Diploma

While attending Pickens High school, I only enrolled in classes that were challenging. I was enrolled in all Honor classes all four years, and also enrolled in two college credit courses during my senior year. During all four years, I was very evolved with extra curricular activities. I also maintained a high GPA while being involved in these clubs and physical activities. I was on our JV and Varsity cheerleading squad throughout my entire high school career, and during my sophomore year I was co-captain. I was chosen to be a part of our Student Council during all four years. I also completed numerous hours of community service in order to better our community. I was also a member of the Fellowship of Christian Athletes. I worked hard and doubled up on classes during my first three years, and I only needed two credits during my senior year, instead of a full schedule. In addition to those two mandatory credits, I chose to take an extra Spanish course at a different school in our district, as my school did not offer it.

Resume Overview

Companies Worked For:

Little Bistro
Bi-Lo Holdings LLC

School Attended

Pickens High School

Job Titles Held:

Kitchen Prep Cook and Line Cook
Kitchen Prep and Line Cook
Catering Assistant
Bookkeeper

Degrees

High School Diploma

Kitchen Prep Cook and Line Cook Resume Example

Resume Score: 80%

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