LiveCareer-Resume

lead cook resume example with 9+ years of experience

JC
Jessica Claire
Montgomery Street, San Francisco, CA 94105 (555) 432-1000, resumesample@example.com
Summary

Innovative and well-known [Job Title] able to drive and maintain substantial restaurant growth with top-notch offerings. Specializing in [Type] cuisine and desire new position focused on developing brand new concepts in [Location].

Skills
  • High-quality ingredients
  • Motivational team management
  • Dish preparation
  • Positive and professional
  • Problem-solving
  • Team training
  • Grilling and deep frying skills
  • Menu development
  • Banquets and catering
  • Meal preparation
  • Recipe creation
Experience
01/2012 to Current Lead Cook Benchmark Senior Living | Edgehill Skilled Nursing, CT,
  • Inventoried kitchen sections and refilled supplies.
  • Kept stations stocked and ready for use to maximize productivity.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Trained new chefs on menu items and kitchen procedures.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
  • Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
  • Stood in for other members of the kitchen staff.
  • Cooked food following specific measurements and recipes.
  • Directed [Number] cooks and food service workers in daily routines, including [Action] and [Action] to operate [Number]-seat [Type] restaurant.
  • Prepared more than [Number] dishes per day in fast-paced [Type] environment while maintaining high customer satisfaction rate.
  • Grilled and deep fried various foods, including [Type], [Type] and [Type].
  • Prepared food in the morning and before services started.
  • Safely operated ovens, fryers and grills to prevent injuries and accidents.
  • Prepped vegetables and [Type] ingredients by washing, chopping, [Action] and dicing.
  • Batch cooked food items during peak service hours to minimize wait time.
  • Sanitized workstation at end of shift to prevent foodborne illnesses.
  • Operated fryers carefully to avoid burns when preparing fries, [Type] and [Type] items.
  • Improved overall kitchen efficiency through [Action], leading to [Result].
  • Executed proper techniques when preparing menu item ingredients.
  • Properly utilized various cooking utensils to prepare range of food items.
  • Set up work stations prior to opening to minimize prep time.
  • Offered support to other stations during high-volume shifts to maintain optimal coverage and meet customer needs.
  • Rotated stock items and ingredients to maintain efficiency and freshness.
01/2017 to 09/2018 Lead Cook Benchmark Senior Living | Edgehill Stamford, CT,
  • Prepared more than [Number] dishes per day in fast-paced [Type] environment while maintaining high customer satisfaction rate.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Built pizzas using proper amount of dough and quantities of toppings according to specifications.
  • Executed proper techniques when preparing menu item ingredients.
  • Double-checked plated meals for any last minute changes before sending to dining room.
  • Incorporated wine tasting menu with current menu items to enhance food sales [Number]%.
  • Prepped [Type] and [Type] menu items according to specific measurements and recipes.
  • Properly utilized various cooking utensils to prepare range of food items.
  • Safely operated ovens, fryers and grills to prevent injuries and accidents.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Cleaned grill each [Timeframe] and when requested by customers with food allergies to remove food residue and prevent cross-contamination issues.
  • Prepared fast food items quickly to serve over [Number] customers per [Timeframe] for speedy service.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Learned to prepare rotating list of new and seasonal items by attending training and applying new techniques.
  • Trained new chefs on menu items and kitchen procedures.
  • Batch cooked food items during peak service hours to minimize wait time.
  • Prepared food in the morning and before services started.
  • Sliced and [Action] meats to prepare for cooking and assembly of menu items such as [Type] and [Type].
  • Monitored food product stock and alerted supervisor when items ran low in time to reorder.
  • Improved overall kitchen efficiency through [Action], leading to [Result].
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Directed [Number] cooks and food service workers in daily routines, including [Action] and [Action] to operate [Number]-seat [Type] restaurant.
01/2017 to 01/2018 Sous Chef Dominion Senior Living | Athens, TN,
  • Plated food according to restaurant artistic guidelines for attractive presentation.
  • Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
  • Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
  • Prepared mise en place every day to promote efficient preparation of signature dishes.
  • Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.
  • Directed staff in the restaurant kitchen as well as in the field when completing catering jobs.
  • Created diverse cuisines, including full restaurant, special event, catering and tasting menus.
  • Built strong vendor relationships to bring in top ingredients for optimal prices.
  • Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
  • Supervised all kitchen food preparation while operating in demanding, high-volume environment.
  • Created exciting dishes to draw in clientele and increase revenues.
  • Worked closely with [Job title] and [Job title] to create dynamic entrees for large banquets, including [Type] and [Type] events for up to [Number] people.
  • Trained [Job title]s on [Type] culinary techniques, increasing productivity and boosting workflows within [Number] [Timeframe].
  • Assessed inventory levels every [Timeframe] and placed orders to replenish goods before supplies depleted.
  • Performed as head chef as needed to maintain team productivity and restaurant quality.
  • Streamlined [Type] and [Type] processes for kitchen staff, effectively shortening patron wait times and enabling establishment to serve [Number] additional guests per [Timeframe].
  • Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
  • Purchased ingredients from local farms, including [Type] and [Type], which reduced grocery costs by [Number]%.
  • Monitored and improved work of [Number] team members producing over [Number] meals per night.
  • Devised creative food and wine pairings as part of successful cross-marketing strategy.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Trained numerous kitchen personnel from ground up to take on challenging stations such as [Type] and [Type].
Education and Training
Expected in 06/2009 Associate of Applied Science | Culinary Arts Le Cordon Blue, Dallas, TX GPA:

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

Your data is safe with us

Any information uploaded, such as a resume, or input by the user is owned solely by the user, not LiveCareer. For further information, please visit our Terms of Use.

Resume Overview

School Attended

  • Le Cordon Blue

Job Titles Held:

  • Lead Cook
  • Lead Cook
  • Sous Chef

Degrees

  • Associate of Applied Science

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

*As seen in:As seen in: