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

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.

Skills
  • Food processing
  • Employee supervision
  • Kitchen organization
  • Spoilage prevention
Experience
Lead Cook, 02/2018 to 04/2020
Wyndham WorldwideArlington, 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.
Education and Training
GED: , Expected in 04/2012
Highland Community College Technical Center - Atchison, KS
GPA:

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School Attended

  • Highland Community College Technical Center

Job Titles Held:

  • Lead Cook
  • Cook
  • Dishwasher

Degrees

  • GED

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