Lead Cook Resume Example Company Name

LEAD COOK

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

Education and Training

Associate of Applied ScienceLe Cordon BlueCity,State,Culinary Arts06/2009

Experience

Company NameLead Cook | City, State01/2012 to Current

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.

Company NameLead Cook | City, State01/2017 to 09/2018

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.

Company NameSous Chef | City, State01/2017 to 01/2018

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].

Resume Overview

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Lead Cook Resume Example

Resume Score: 80%

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Resume Overview

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