Lead Cook Resume Example

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LEAD COOK
Summary

A focused, self-motivated, reliable, quick and extremely hardworking Chef who has twenty-five years of experience of working in all areas of a commercial kitchen. Worked in hotels, restaurants, race track, casino and other establishments. Able to prepare, cook, garnish and present food to a high standard. Possess the skills needed to use and operate a wide range of cooking and kitchen equipment in order to maintain a high level of profitability.

Highlights
  • Ability to quickly adapt to a guests specific need. Can adapt to different working conditions and environments. Willing to take ownership of a all duties, tasks and responsibilities. Well organized with an ability to multi-task. Good people skills with keen ability to take and give directions.
  • Able to prepare foods for special groups who may have eating disorders or allergies. Able to cook a variety of foods including English and foreign. An awareness of all health and hygiene requirements. Safe Serve certified.
Experience
Lead Cook06/1998 to Current
Company NameCity, State

Served breakfast, lunch and dinners in Embers Restaurant and banquet kitchen. Prepare ingredients for cooking, portioning, chopping and storing foods. Prepare and cook foods keeping with recipes, quality and presentation standards. Test foods to verify they have been made to standard while performing line inventory of foods. Make lunch specials daily for the restaurant. Operate stoves, ovens, grills, fryers and microwave. Rotate products to avoid spoilage. While in Garde Manager from 1999 to 2007, was responsible for preparing cold foods for proms, weddings, special events and corporate affairs and performed carving. Assist cooks on the preparation, cooking and presentation of different foods in banquets. Write up preparation sheets for the day and week. Worked closely with Head Chef to ensure all tasks were complete. Various other tasks as requested by the head Chef include food preparation for hot banquets, employee cafeteria, concierge, M.E.P.S and main hotel restaurant. Still working flexible schedule with overtime, seven days a week plus holidays. Presently working in all positions of the kitchen and serving as a Lead Relief Cook. Some achievements include nominated for Employee-Of-The Month six times as well as winning E.O.T.M. three times. A dedicated fifteen year employee. Serving twenty years in total at this hotel. Served on the safety board for two years. Served as Kitchen Shop Stewart for two years when this hotel was a Hyatt, back in 1990-1994.

Banquet Cook 05/2002 to 12/2004
Company NameCity, State

Responsible for preparing all types of foods for banquets, weddings, proms, special events, and corporate affairs. Experienced carver. Plate-up food for 20- 500 people daily.

Line Cook05/1998 to 10/2000
Company NameCity, State

Responsible for preparing foods a la carte for the Steak House Restaurant. Set up broiler station each day. Weigh, evaluate and mix ingredients. Prepare and made sauces each day for steaks and fish. Cook meats, fish and specials to desire temperatures and served food in appropriate portions. Wash and sanitize tools, knives, kitchen area, tables and utensils.

Banquet Cook05/1997 to 06/1998
Company NameCity, State

Responsible for preparing foods for plate-ups, buffets, Sunday brunch, weddings and holiday parties, from 15 to 800 people.

Line Cook06/1995 to 10/1997
Company NameCity, State

Line Cook for the Steak House Restaurant. Experience in saute, broiler, and fish station. Set up work station. Wash fresh fruits and vegetables. Weigh and mix ingredients. Follow recipe standards. Prepare ingredients for cooking. Daily assist Sous Chef with dinner specials. Maintain hygiene, hand washing and safety codes.

Kitchen Manager01/1995 to 06/1995
Company NameCity, State

Provided guidance and support to kitchen staff. Ensured that all kitchen work was completed with in the timelines. Observed cooks while working in portioning, preparing and garnishing. Reviewed cooks work stations for appropriate food items and storage. Expedite and cook orders on the line for the guests. Work close with Head Chef on other duties. Interview cooks, and prep food supplies for line and banquets.

Education
Associate of Science: Culinary Arts1989Atlantic Cape Community CollegeCity, State, U.S.A
High School Diploma: College Prep1984Triton Regional High SchoolCity, State, U.S.A.

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Resume Overview

School Attended

  • Atlantic Cape Community College
  • Triton Regional High School

Job Titles Held:

  • Lead Cook
  • Banquet Cook
  • Line Cook
  • Kitchen Manager

Degrees

  • Associate of Science : Culinary Arts 1989
    High School Diploma : College Prep 1984

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