lead cook resume example with 16+ years of experience
- Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
- (555) 432-1000
- resumesample@example.com
- Date of Birth:
- India:
- single:
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Motivated and hardworking with 15 years of experience cooking delicious items quickly at fast food establishments. Expert at preparing various menu items using basic and advanced cooking methods. Customer-focused and dedicated to preparing orders exactly as requested.
Creative Lead Cook with 15 years of kitchen experience. Proficient in menu planning and delegating kitchen tasks to appropriate employees. Talented at staying calm and efficient in stressful situations and monitoring cook safety.
Balanced bringing 15 years of experience in menu development, back-of-house management and banqueting. Extensive background in designing and implementing and cuisine into menu. Adaptable and comfortable working in fast-paced, high-pressure environments.
Meticulous professional accustomed to serving up to 109 tables per night. Commended for minimizing waste through and. Certified in food and. Exceptional work performance under pressure without compromising quality of entrees.
Dedicated Cook brings more than 15 years of experience in restaurant environments. Team player skilled at communicating and translating customer requests. Intricate understanding of OSHA and other compliance measures.
Safety-oriented Lead Cook with 15 years of experience preparing food. Gifted in improvising plates combined with extensive knowledge of repairs and detailed menu planning.
Dedicated Lead Cook with a distinguished understanding of cooking and excellent knife skills. Proficient in time management and filling orders with exceptional speed and accuracy. Gifted at supervising kitchen staff and staying calm in busy situations.
Reliable Head Cook offering 15 years of experience working in busy, institutional-sized kitchens.
Innovative and well-known driving and maintaining substantial restaurant growth with top-notch, unique menu offerings. Keen developer of new food concepts. High familiarity with kitchen equipment, processes and health and safety guidelines.
Dynamic creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Inspects kitchen areas and issues corrective actions to maintain company and health department standards.
Entry-level Head Cook with well-established knowledge of food Looking to bring further success to organization by applying well-developed skill set and proactive demeanor.
Expert successful at overseeing and handling of kitchen staff in preparation of meals. History of managing and guiding multiple processes with speed and efficiency.
Natural leader and motivating competent in keeping kitchen staff on task and efficient to handle high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with to analyze food costs and forecast business trends to make menu recommendations to meet company goals.
Driven Prep Cook skilled in and. Brings years of service within the fast-food industry. Specializes in food.
Detail-oriented Prep Cook accustomed to performing effectively in high-volume fast food settings. Highly skilled in and. Brings a strong commitment to teamwork.
Dynamic food service professional with excellent teamwork and skill in learning new tasks quickly. Highly knowledgeable in ingredient preparation, including slicing and cutting techniques. Comes equipped with 15 years of related experience.
Talented skilled at grilling, roasting and broiling meat and vegetables. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow that upholds business standards.
Balanced bringing years of experience in menu development, back-of-house management and banqueting. Extensive background in designing and implementing and cuisine into menu. Adaptable and comfortable working in fast-paced, high-pressure environments.
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Cache Creek Casino Resort – Brooks, CA
- Inventoried kitchen sections and refilled supplies.
- Double-checked plated meals for any last minute changes before sending to dining room.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
- Kept stations stocked and ready for use to maximize productivity.
- Implemented food quality specifications through menu planning, plate presentation and quality checks.
- Completed workstation set up and break down, properly disposing of leftover food.
- Assisted Sous Chef with training and development of culinary staff.
- Grilled and deep fried various foods, including meats, potatoes and fish.
- Prepared food in the morning and before services started.
- Prepared more than 300dishes per day in fast-paced environment while maintaining high customer satisfaction rate.
- Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
- Cooked food following specific measurements and recipes.
- Monitored and reported food and labor costs and waste, saving per month.
- Monitored culinary standards and operational guidelines, including kitchen areas, food preparation and facility conditions.
- Directed cooks and food service workers in daily routines, including and to operate-seat restaurant.
- Analyzed forecast sheets and production plans to prepare ingredients for daily menu.
- Filled specialized menu orders.
- Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
- Trained new chefs on menu items and kitchen procedures.
Cache Creek Casino Resort – Brooks, CA
- Inventoried kitchen sections and refilled supplies.
- Double-checked plated meals for any last minute changes before sending to dining room.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Trained new chefs on menu items and kitchen procedures.
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
- Kept stations stocked and ready for use to maximize productivity.
- Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
- Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
- Implemented food quality specifications through menu planning, plate presentation and quality checks.
- Completed workstation set up and break down, properly disposing of leftover food.
- Assisted Sous Chef with training and development of culinary staff.
- Grilled and deep fried various foods, including meats, potatoes and fish.
- Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
- Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
- Monitored culinary standards and operational guidelines, including kitchen areas, food preparation and facility conditions.
Northern Tool + Equipment – Savannah, GA
- Maximized sales potential by preparing, storing, rotating and merchandising products at point-of-sale.
- Complied with cash handling procedures to meet regional cashier variance policy.
- Scanned, priced and bagged customer groceries quickly to keep lines moving.
- Assisted with training new cashiers and customer service team members to increase speed of onboarding.
- Cleaned and stocked front end areas, including register changing tapes and ribbons.
- Applied proper tare procedures when ringing up scalable items to maintain accurate pricing.
- Developed training and mentoring procedures to keep team member performance strong and optimized for store needs.
- Learned roles of other departments to provide coverage and keep store operational.
- Directed merchandising and signage updates for weekly and seasonal promotional changes.
- Helped customers find store locations and complete purchases.
- Maintained high productivity by efficiently processing cash, credit, debit and voucher program payments for customers.
- Maintained work area in clean and neat manner.
- Double-checked plated meals for any last minute changes before sending to dining room.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Trained new chefs on menu items and kitchen procedures.
- Implemented food quality specifications through menu planning, plate presentation and quality checks.
- Grilled and deep fried various foods, including meats, potatoes and fish.
- Prepared more than dishes per day in fast-paced environment while maintaining high customer satisfaction rate.
- Cooked food following specific measurements and recipes.
- Directed cooks and food service workers in daily routines, including and to operate-seat restaurant.
- Monitored culinary standards and operational guidelines, including kitchen areas, food preparation and facility conditions.
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
- Kept stations stocked and ready for use to maximize productivity.
- Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
- Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
- Filled specialized menu orders.
Oakdale High School - Oakdale, LA
- Ranked in Top 10% of class
- Completed continuing education food and business
Swla - Lake Charles, LA
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Resume Overview
School Attended
- Oakdale High School
- Swla
Job Titles Held:
- Lead Cook
- Lead Cook
- Cashier Team Lead
- Lead Cook
Degrees
- High School Diploma
- Some College (No Degree)
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