LiveCareer-Resume

lead cook resume example with 9+ years of experience

Jessica Claire
  • , , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
  • :
Summary

Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.

Skills
  • Food Processing
  • Spoilage Prevention
  • Kitchen Organization
  • Employee Supervision
  • Menu Preparation
  • Kitchen Sanitation
  • Equipment Inspection and Maintenance
  • Team Leadership
  • Instruction and Delegation
  • Safe Food Handling
  • Standards Compliance
  • Cost Control and Budgeting
  • Food Prep Planning
  • Kitchen Staff MJessicagement
Experience
Lead Cook, 11/2022 to Current
Harbor Retirement AssociatesColumbia, SC,
  • Kept stations stocked and ready for use to maximize productivity.
  • Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Completed workstation set up and break down, properly disposing of leftover food.
  • Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
  • Implemented food quality specifications through menu planning, plate presentation and quality checks.
  • Double-checked plated meals for last-minute changes before sending to dining room.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Grilled and deep fried various foods from meats to potatoes.
  • Modified standard recipes to address customer requests for substitutions or allergen concerns.
Sous Chef, 09/2018 to 12/2022
Bobby HotelNashville, TN,
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Trained kitchen workers on culinary techniques.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Monitored food products, driving quality, freshness and integrity.
  • Performed as head chef to maintain team productivity and restaurant quality.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Liaised closely with kitchen and front-of-house personnel.
  • Assisted with interviewing, hiring and training kitchen personnel.
  • Assisted restaurant in meeting financial targets by achieving food quality objectives.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
  • Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Checked quality of food products to meet high standards.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Built and mJessicaged relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
  • Jessicalyzed recipes to determine menu prices based on cost of food, labor and overhead.
Sous Chef, 02/2019 to 01/2020
Bobby HotelNashville, TN,
  • Performed as head chef to maintain team productivity and restaurant quality.
  • Trained kitchen workers on culinary techniques.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Monitored food products, driving quality, freshness and integrity.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Assisted restaurant in meeting financial targets by achieving food quality objectives.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Lead Cook, 04/2015 to 09/2018
Harbor Retirement AssociatesLong Grove, IL,
  • Kept stations stocked and ready for use to maximize productivity.
  • Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Completed workstation set up and break down, properly disposing of leftover food.
  • Trained new chefs on menu items and kitchen procedures.
Lead Cook, 03/2015 to 09/2018
Harbor Retirement AssociatesMemphis, TN,
  • Kept stations stocked and ready for use to maximize productivity.
  • Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Completed workstation set up and break down, properly disposing of leftover food.
  • Trained new chefs on menu items and kitchen procedures.
Cook, 03/2016 to 11/2019
Burcham HillsEast Lansing, MI,
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Followed established procedures and requirements for safe food handling, storage and service.
  • Wrapped, dated and labeled food items in storage for safety and freshness.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Operated grills, fryers and broilers to cook items to quality guidelines.
  • Chopped, diced and sliced vegetables and fruit ahead of rush periods.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Used standardized recipes and other instructions to prepare food.
Pantry Cook, 02/2011 to 02/2012
Country Springs HotelPewaukee, WI,
  • Assisted cooks and other food prep workers with preparation of other menu offerings as traffic flow and staff presence required.
  • Made sandwich sauces, salad dressings and other special condiments following restaurant recipes and safe food handling procedures.
  • Informed mJessicager of ingredient and premade item inventory levels, advising on order timing to avoid preventable menu offering outages.
  • Restocked items in fridges and freezers throughout shift, using discretion in assembly of premade items to maintain sufficient stock while minimizing risk of waste.
  • Prepared salad prep station with necessary ingredients, verifying freshness and maintained appropriate ingredient levels throughout shift.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
Education and Training
High School Diploma: , Expected in 06/2005 to Castlemont High School - Oakland, CA
GPA:
Languages
Spanish:
Native/ Bilingual
Negotiated:

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Resume Overview

School Attended

  • Castlemont High School

Job Titles Held:

  • Lead Cook
  • Sous Chef
  • Sous Chef
  • Lead Cook
  • Lead Cook
  • Cook
  • Pantry Cook

Degrees

  • High School Diploma

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