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While I was working at sac n Fox casino I have went from washing dishes for a year and a half to bumping up to cook. After being in the the cook position and learning buffet and line cook experience I got offered the lead cook position because of the experience I gained, so I'm pretty familiar with working in the restaurant environment.
- Food processing
- Employee supervision
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- Kitchen organization
- Spoilage prevention
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Lead Cook, 02/2018 to 04/2020
Wyndham Worldwide – Arlington, TX,
- Completed workstation set up and break down, properly disposing of leftover food.
- Kept stations stocked and ready for use to maximize productivity.
- Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
- Stood in for other members of kitchen staff.
- Trained new chefs on menu items and kitchen procedures.
- Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
- Inventoried kitchen sections and refilled supplies.
- Monitored culinary standards and operational guidelines, including kitchen areas, food preparation and facility conditions.
- Cooked food following specific measurements and recipes.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Grilled and deep fried various foods from meats to potatoes.
- Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
- Double-checked plated meals for any last minute changes before sending to dining room.
- Filled specialized menu orders.
- Implemented food quality specifications through menu planning, plate presentation and quality checks.
- Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
- Assisted Sous Chef with training and development of culinary staff.
- Analyzed forecast sheets and production plans to prepare ingredients for daily menu.
- Precooked garnishes for later use to top off fresh dishes.
- Directed [Number] cooks and food service workers in daily routines, including [Action] and [Action] to operate [Number]-seat [Type] restaurant.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Cook, 02/2018 to 02/2018
Edgewater Beach Resort Management, Inc. – Panama City Beach, FL,
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
- Grilled and deep fried various foods from meats to potatoes.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Replenished food items from inventory and rotated ingredients.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Precooked certain items during slow periods to reduce wait times during lunch and dinner rush.
- Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
- Regulated oven, broiler and roaster operations for cooking at correct temperatures.
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
- Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
- Precooked garnishes for later use to top off fresh dishes.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Developed processes to streamline food-preparation and presentation tasks, recommending changes as necessary to boost food-cost savings.
- Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
- Coordinated average of [Number] to [Number] daily food orders, organizing timely deliveries to each table.
Dishwasher, 04/2017 to 02/2018
Odorzx Inc. – Newport Beach, CA,
- Scrubbed pots, pans and trays by hand or cleaned using industrial washing machine.
- Kept dishware, glasses and utensils ready for all customer needs by quickly scraping, washing and restacking items.
- Loaded and unloaded dishwashers, washing by hand large pots or items used on continuous basis.
- Developed great team spirit with other personnel by pitching in and helping with task completion.
- Sanitized counters and wiped down surfaces following food preparation to prevent cross-contamination from raw meats.
- Maintained assigned areas to keep organized and clean by mopping floor.
- Operated and maintained cleaning equipment and tools, including dishwasher, hand wash stations, pot-scrubbing station and trash compactor.
- Studied methods of coworkers, successfully learning kitchen and food service skills.
- Backed up kitchen team members during heavy work periods to maximize team coverage.
- Cleared trash and washed work area tables, walls, refrigerator equipment, cooking equipment and floors to keep sanitized kitchen.
GED: , Expected in 04/2012
Highland Community College Technical Center - Atchison, KS
GPA:
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