Lead Cook Resume Example
Love this resume?Build Your Own Now
LEAD COOK
Summary
Creative Chef with 20 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.
Skills
- Menu preparation
- Knife safety
- Ingredient preparation
- Employee supervision
- Kitchen sanitation
- Kitchen organization
- Food processing
- Spoilage prevention
- Post-shift cleanup
- Preparing ingredients
- Stocking supplies
- Plating dishes
- Kitchen equipment cleaning
- Cleaning and sanitization
- Operating fryers and grills
- Stocking ingredients
- Frying
- Food preparation
- Grilling
Education and Training
High School DiplomaMayfield High SchoolCity,State,05/1997
Some College (No Degree)NMSUCity
Culinary ArtsThe Culinary Institute of AmericaCity
Certifications
- ServSafe
Experience
BcfsLead Cook | Georgetown , TX11/2019 to Current
- Double-checked plated meals for any last minute changes before sending to dining room.
- Trained new chefs on menu items and kitchen procedures.
- Inventoried kitchen sections and refilled supplies.
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
- Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
- Kept stations stocked and ready for use to maximize productivity.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
- Filled specialized menu orders.
- Stood in for other members of the kitchen staff.
- Cooked food following specific measurements and recipes.
Ssp GroupLine Cook | Phoenix , AZ05/2019 to 01/2020
- Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
- Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
- Kept stations stocked and ready for use to maximize productivity.
- Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
- Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Washed and peeled ingredients to prepare for use in different meals and recipes.
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
- Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
- Operated all kitchen equipment safely to avoid injuries.
- Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
- Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
- Operated fryers and grills according to instructions to maintain safety and food quality.
Ssp GroupLine Cook | Portland , OR11/2018 to 05/2019
- Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
- Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
- Kept stations stocked and ready for use to maximize productivity.
- Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
- Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
- Marinated food items according to corporate-provided instructions and recipes.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Delivered soiled dishes and pots and pans to washing areas and assisted in cleaning and drying all items.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Washed and peeled ingredients to prepare for use in different meals and recipes.
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
- Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
- Operated all kitchen equipment safely to avoid injuries.
- Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
- Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
- Assisted in preparation of menu items such as steaks, burgers and sandwiches.
Aimbridge HospitalityChef/Kitchen Manager | Snyder , TX02/2017 to 10/2018
- Monitored quality, presentation and quantities of plated food across line.
- Planned and prepared food products orders to maintain appropriate stock levels.
- Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
- Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
- Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Prepared mise en place every day to promote efficient preparation of signature dishes.
- Prepared schedules, work assignments and constructed employee compensation packages.
- Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
- Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
- Oversaw hiring, training and development of kitchen employees.
- Incorporated customer recommendations and feedback to experiment with new dish creations.
- Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
- Created exciting dishes to draw in clientele and increase revenues.
- Supervised preparation of specialty items and customer requests to verify accuracy in production.
- Continually supervised training and cross training of pastry staff for all phases of preparation.
- Instructed cooks and other workers in preparation, cooking, garnishing, and presentation of food
DISCLAIMER
Resumes, and other information uploaded or provided by the user, are considered User Content governed by our Terms & Conditions. As such, it is not owned by us, and it is the user who retains ownership over such content.
How this resume score could be improved?
Many factors go into creating a strong resume. Here are a few tweaks that could improve the score of this resume:
Resume Strength
- Word choice
- Length
Resume Overview
School Attended
- Mayfield High School
- NMSU
- The Culinary Institute of America
Job Titles Held:
- Lead Cook
- Line Cook
- Chef/Kitchen Manager
Degrees
- High School Diploma
Some College (No Degree)
Culinary Arts
Similar Resumes
