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lead cook resume example with 11+ years of experience

Jessica Claire
  • , , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
  • H: (555) 432-1000
  • C:
  • resumesample@example.com
  • Date of Birth:
  • India:
  • :
  • single:
  • :
Professional Summary

Artistic Lead Cook with Number years of experience. Plating with creativity and planning innovative menus for dynamic eating experience. Successfully demonstrating efficient knife techniques and closely monitoring employee performance.

Energetic Job Title with Number years of experience preparing appetizing menu items at Type restaurant. Multi-talented at cooking wide variety of items using Technique and Technique. Service-oriented and skilled at fulfilling special requests.

Talented Cook with excellent experience in fast-paced kitchen environments. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Qualified and hardworking with up-to-date food handling permit.

Motivated professional with Number-year background in food service. Talented at maintaining amicable relationships with vendors and designing and implementing creative Type menus. Familiar with state and county food safety regulations and policies.

Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Type cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational Language skills.

Accomplished Type Chef with Number years of comprehensive experience working in Type food service industry. Adept at strictly monitoring kitchen activities and meeting health code standards. Specialties in Type and Type cuisine. Strong organizational, leadership and management skills.

Creative Job Title driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in Area of expertise with skills in concept development and high-quality restaurant operation in Location.

Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.

Proficient Sous Chef highly competent at operating in fast-paced, demanding environments. Adaptable professional with success handling challenges. Number-year background in high-end restaurant industry.

Enthusiastic Job title eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top quality food.

Professional Chef adept at expertly managing and guiding team of Number kitchen personnel in production of Type cuisine. Well-versed in overseeing construction, quality and deliverance of each plate.

Self-motivated Job Title with Number years of expertise preparing memorable dishes with fresh ingredients. Well-trained in Type cuisines. Master in Skill and Technique.

Skills
  • Allergy Management
  • Equipment repair
  • Meal scheduling
  • Order delivery practices
  • Food delivery
  • Performance improvement
  • Budgeting
  • Operations management
Work History
Lead Cook , 06/2018 - Current
B.F. Saul Company Hospitality Bethesda, MD,
  • Delegated jobs within kitchen depending on restaurant traffic and employee skill.
  • Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files and product-rotation systems.
  • Transitioned between breakfast and lunch service.
  • Managed relationships with approximately Number vendors to negotiate prices of ingredients and equipment, resulting in Number% savings.
  • Interviewed, trained and hired Number staff members since Year, improving kitchen operational flow Number% while maintaining Number% employee retention.
  • Designed high-quality menu items using in-season ingredients, reducing overall costs Number%.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Prepared meals for lunch and dining services with average of Number tables per day.
  • Prepared and maintained $Amount annual budget through forecasting, cost control and labor management.
  • Took over line positions in event of emergency.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
Lead Cook , 06/2013 - 10/2019
B.F. Saul Company Hospitality Sterling, VA,
  • Transitioned between breakfast and lunch service.
  • Managed relationships with approximately Number vendors to negotiate prices of ingredients and equipment, resulting in Number% savings.
  • Interviewed, trained and hired Number staff members since Year, improving kitchen operational flow Number% while maintaining Number% employee retention.
  • Designed high-quality menu items using in-season ingredients, reducing overall costs Number%.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Prepared meals for lunch and dining services with average of Number tables per day.
  • Prepared and maintained $Amount annual budget through forecasting, cost control and labor management.
  • Took over line positions in event of emergency.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
Baker, 10/2009 - 06/2013
Benchmark Hospitality Boothbay Harbor, ME,
  • Packaged and labeled baked goods with accurate descriptions and ingredients.
  • Diversified bakery operations by leading baking demonstrations and classes.
  • Conducted employee evaluations, assessing strengths and reassigning accordingly.
  • Established youth apprenticeship program with local schools.
  • Cut, peeled and prepped seasonal fruit for pie fillings.
  • Recruited, hired and trained staff of hardworking associates.
  • Operated bakery under budget for Number consecutive years.
  • Managed inventory, labor, expenses and other operational processes.
  • Iced and airbrushed cakes and other pastries for customized orders.
  • Established and maintained positive vendor relationships.
  • Garnered over Number four and five-star Type reviews.
  • Developed new products based on seasonal ingredients, holidays and dessert trends.
  • Prepared assortment of chocolate bark, truffles and other hand dipped and molded chocolates.
Education
High School Diploma : , Expected in 05/1983
-
Umpqua Community College - Roseburg, OR
GPA:
Status -

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Resume Overview

School Attended

  • Umpqua Community College

Job Titles Held:

  • Lead Cook
  • Lead Cook
  • Baker

Degrees

  • High School Diploma

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