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lead cook resume example with 13+ years of experience

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Jessica Claire
, , 100 Montgomery St. 10th Floor (555) 432-1000, resumesample@example.com
Summary

Dedicated lead cook experienced in kitchen environments. Focused and collaborative team player skillful in communicating and translating customer requests. Offering deep understanding of food safety, OSHA and health code requirements.

Motivated lead cook with 12 years of experience preparing delicious meals for customers. Polished in following proper food handling methods and maintaining correct temperature of food products. Creative and artistic professional committed to strengthening kitchen team with better collaboration, recipes and cooking techniques.

Meticulous professional accustomed

Dedicated Lead Cook with a distinguished understanding of Hot line cooking and excellent knife skills. Proficient in time management and filling orders with exceptional speed and accuracy. Gifted at supervising kitchen staff and staying calm in busy situations.

Hardworking lead cook bringing detail-oriented approach to food preparation and handling. Reliable individual possessing excellent communication and problem-solving strengths.

Skills
  • Kitchen Organization
  • Kitchen Sanitation
  • Food Processing
  • Spoilage Prevention
  • Menu Preparation
  • BOH Operations
  • Safe Food Handling
  • Food Stock and Supply Management
  • Supply Ordering
  • Team Collaboration
  • Food Prep Planning
  • Kitchen Staff Management
  • Food Preparing, Plating and Presentation
  • Customer Service
  • Special Events and Catering
  • Staff Supervision and Coordination
  • Team Leadership
  • Instruction and Delegation
  • Quality Control
  • Recipe Development
  • Sanitation and Cleaning
  • Verbal and Written Communication
Experience
05/2014 to Current Lead Cook Gate Gourmet | Seattle, WA,
  • Inventoried kitchen sections and refilled supplies.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Completed workstation set up and break down, properly disposing of leftover food.
  • Analyzed forecast sheets and production plans to prepare ingredients for daily menu.
  • Double-checked plated meals for last-minute changes before sending to dining room.
  • Kept stations stocked and ready for use to maximize productivity.
  • Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
  • Prepared garnishes for later use in meal production.
  • Trained new chefs on menu items and kitchen procedures.
  • Monitored culinary standards and operational guidelines for kitchen areas, food preparation and facility conditions.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
  • Assisted Sous Chef with training and development of culinary staff.
  • Stood in for other members of kitchen staff.
  • Implemented food quality specifications through menu planning, plate presentation and quality checks.
  • Grilled and deep fried various foods from meats to potatoes.
  • Filled specialized menu orders.
  • Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
01/2010 to 01/2018 Cook Allhealth Network | Castle Rock, CO,
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Followed established procedures and requirements for safe food handling, storage and service.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Used standardized recipes and other instructions to prepare food.
  • Wrapped, dated and labeled food items in storage for safety and freshness.
  • Replenished food items from inventory and rotated ingredients.
  • Prepared and served meals by reviewing recipes and combining and cooking ingredients.
  • Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
  • Managed portion control using correct utensils during preparation and plating.
  • Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
09/2012 to 05/2014 Sous Chef Aspen Skiing Company, L.L.C. | Id, ID,
  • Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Distributed food to service staff for prompt delivery to customers.
  • Checked quality of food products to meet high standards.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Liaised closely with kitchen and front-of-house personnel.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Supervised food preparation staff to deliver high-quality results.
  • Performed as head chef to maintain team productivity and restaurant quality.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Trained kitchen workers on culinary techniques.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
Education and Training
Expected in 06/2012 to to Associate of Arts | Le Cordón Bleu , Miramar, FL, GPA:

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Resume Overview

School Attended

  • Le Cordón Bleu

Job Titles Held:

  • Lead Cook
  • Cook
  • Sous Chef

Degrees

  • Associate of Arts

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