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Jessica Claire
  • Montgomery Street, San Francisco, CA 94105
  • H: (555) 432-1000
  • C:
  • resumesample@example.com
  • Date of Birth:
  • India:
  • :
  • single:
Professional Summary

Self-motivated Lead Cook used to working in busy kitchen. Proficient in preparing main dishes, appetizers, salads and desserts. Experienced training and supervising new employees.

Motivated and hardworking Lead Cook with 16 years of experience cooking delicious items quickly at fast food establishments. Expert at preparing various menu items using basic and advanced cooking methods. Customer-focused and dedicated to preparing orders exactly as requested.

Reliable Cook with 16 years of experience preparing food in fast-paced environments. Adept at working grill, line and pantry. Strong communication and multi-tasking skills.

Creative Lead Cook with 16 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.

Qualified Cook with 16 years of experience in restaurant environments. Team-player highly skilled at communicating clearly with cashiers and kitchen staff. Current Food Handler permit.

Skills
  • Prompt table clearance, Service-oriented, and Time management
  • Service-oriented mindset
  • Menu memorization
  • Meat preparation
  • Outstanding cleanliness
  • Organizing and prioritizing
  • Courteous and professional demeanor
  • Plating dishes
  • Proficient in mixology
  • Food preparation techniques
  • Verbal communication
  • Processing equipment proficiency
  • Flexible and adaptable
  • Food preparation
  • Guest and client satisfaction
  • Lifts 70 pounds
  • Trained in food safety guidelines
  • Stocking ingredients
  • Preparing ingredients
  • Safe food handling
  • Natural foods specialist
  • Frying
  • Excellent customer service
  • Team contribution
  • Dish preparation
  • Flexibility
  • Spoilage prevention
  • Effective multi-tasker
  • Team building
  • Special dietary requirements
  • Nutritional knowledge
  • Food safety understanding
  • Flexible schedule
  • Employee training
  • Ingredient preparation
  • Kitchen organization
  • Outgoing personality
  • Knife safety
  • Sales techniques
  • High-volume dining
  • Safety standards training
  • Strong communication skills
  • Strong team member
  • Cleaning and sanitization
  • Meat slicing expertise
  • Excellent cook
  • Operating fryers and grills
  • Food inspection
  • Organizational skills
Work History
Lead Cook, 07/2003 - 08/2008
Allina Health Systems Saint Paul, MN,
  • Taught kitchen staff safety protocols and restaurant standards
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
  • Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency
  • Maintained well-stocked stations with supplies and spices for maximum productivity
  • Supervised line cooks to monitor food safety and order accuracy
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen
  • Designed high-quality menu items using in-season ingredients, reducing overall costs 28%
  • Collaborated with front of the house managers to collect information about specific customer desires and dietary needs
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing
  • Prepared meals for lunch and dining services with average of 45 tables per day
  • Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot
  • Took over line positions in event of emergency
  • Monitored food product stock and alerted supervisor when items ran low in time to reorder
  • Cooked food following specific measurements and recipes
  • Put together multiple, concurrent orders during customer rushes, including dinner and lunch hours
  • Prepared food in the morning and before services started
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items
Lead Cook, 08/2008 - Current
Allina Health Systems Coon Rapids, MN,
  • Filled specialized menu orders
  • Created approximately 200 orders simultaneously during busy periods with high accuracy, maintaining customer satisfaction and loyalty
  • Properly utilized various cooking utensils to prepare range of food items
  • Put together multiple, concurrent orders during customer rushes, including dinner and lunch hours
  • Operated all kitchen equipment safely to avoid injuries
  • Rotated stock items and ingredients to maintain efficiency and freshness
  • Chopped, diced and sliced ingredients for salads, stir-fries and other dishes
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items
  • Double-checked plated meals for any last minute changes before sending to dining room
  • Inventoried kitchen sections and refilled supplies
  • Maintained clean and orderly appearance throughout kitchen and dining area
  • Washed, sliced, peeled and cut various foods to prepare for cooking or serving
  • Cleaned and cleared out dining areas and kitchen workspace to maintain and keep areas tidy
  • Completed more than 200 orders each shift with focus on quality and efficiency
  • Set up work stations prior to opening to minimize prep time
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes
  • Prepared more than 150 dishes per day in fast-paced environment while maintaining high customer satisfaction rate
  • Cooked food following specific measurements and recipes
  • Followed recipes to maintain restaurant standards and satisfy customers
  • Executed proper techniques when preparing menu item ingredients
  • Sanitized workstation at end of shift to prevent food borne illnesses
  • Operated fryers carefully to avoid burns when preparing fries, onion rings, and chicken wings items
  • Cleaned grill each 30 minutes and when requested by customers with food allergies to remove food residue and prevent cross-contamination issues
  • Properly garnished and arranged orders on plates and trays
Education
Bachelor of Science: Business Administration and Management, Expected in 2021
-
Park University - Kansas City, MO
GPA:
Associate of Arts: Business Administration And Management, Expected in 4 2019
-
Metropolitan Community College - Kansas City, MO,
GPA:
  • Majored in Arts - Business
High School Diploma: , Expected in 6 2003
-
College Etzer - Villaire - Port-Au-Prince, Haiti,
GPA:
Certifications
  • SafeServ certification: Food Handling
Accomplishments
  • Awarded and was recognized as "Employee of the Month" in 2019 for exceptional excellent customer service.
  • Acknowledged for extraordinary service by supervisors and clients.
  • Created signature dish which generated high-interest and became best-selling dinner entrée for the entire year of 2019.
Skills
  • Prompt table clearance, Service-oriented, and Time management
  • Service-oriented mindset
  • Menu memorization
  • Meat preparation
  • Outstanding cleanliness
  • Organizing and prioritizing
  • Courteous and professional demeanor
  • Plating dishes
  • Proficient in mixology
  • Food preparation techniques
  • Verbal communication
  • Processing equipment proficiency
  • Flexible and adaptable
  • Food preparation
  • Guest and client satisfaction
  • Lifts 70 pounds
  • Trained in food safety guidelines
  • Stocking ingredients
  • Preparing ingredients
  • Safe food handling
  • Natural foods specialist
  • Frying
  • Excellent customer service
  • Team contribution
  • Dish preparation
  • Flexibility
  • Spoilage prevention
  • Effective multi-tasker
  • Team building
  • Special dietary requirements
  • Nutritional knowledge
  • Food safety understanding
  • Flexible schedule
  • Employee training
  • Ingredient preparation
  • Kitchen organization
  • Outgoing personality
  • Knife safety
  • Sales techniques
  • High-volume dining
  • Safety standards training
  • Strong communication skills
  • Strong team member
  • Cleaning and sanitization
  • Meat slicing expertise
  • Excellent cook
  • Operating fryers and grills
  • Food inspection
  • Organizational skills
Work History
Lead Cook, 07/2003 - 08/2008
Harrah's North Kansas City Casino Hotel North Kansas City, MO
  • Taught kitchen staff safety protocols and restaurant standards
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
  • Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency
  • Maintained well-stocked stations with supplies and spices for maximum productivity
  • Supervised line cooks to monitor food safety and order accuracy
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen
  • Designed high-quality menu items using in-season ingredients, reducing overall costs 28%
  • Collaborated with front of the house managers to collect information about specific customer desires and dietary needs
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing
  • Prepared meals for lunch and dining services with average of 45 tables per day
  • Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot
  • Took over line positions in event of emergency
  • Monitored food product stock and alerted supervisor when items ran low in time to reorder
  • Cooked food following specific measurements and recipes
  • Put together multiple, concurrent orders during customer rushes, including dinner and lunch hours
  • Prepared food in the morning and before services started
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items
Lead Cook, 08/2008 - Current
Argosy Casino Riverside , MO
  • Filled specialized menu orders
  • Created approximately 200 orders simultaneously during busy periods with high accuracy, maintaining customer satisfaction and loyalty
  • Properly utilized various cooking utensils to prepare range of food items
  • Put together multiple, concurrent orders during customer rushes, including dinner and lunch hours
  • Operated all kitchen equipment safely to avoid injuries
  • Rotated stock items and ingredients to maintain efficiency and freshness
  • Chopped, diced and sliced ingredients for salads, stir-fries and other dishes
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items
  • Double-checked plated meals for any last minute changes before sending to dining room
  • Inventoried kitchen sections and refilled supplies
  • Maintained clean and orderly appearance throughout kitchen and dining area
  • Washed, sliced, peeled and cut various foods to prepare for cooking or serving
  • Cleaned and cleared out dining areas and kitchen workspace to maintain and keep areas tidy
  • Completed more than 200 orders each shift with focus on quality and efficiency
  • Set up work stations prior to opening to minimize prep time
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes
  • Prepared more than 150 dishes per day in fast-paced environment while maintaining high customer satisfaction rate
  • Cooked food following specific measurements and recipes
  • Followed recipes to maintain restaurant standards and satisfy customers
  • Executed proper techniques when preparing menu item ingredients
  • Sanitized workstation at end of shift to prevent food borne illnesses
  • Operated fryers carefully to avoid burns when preparing fries, onion rings, and chicken wings items
  • Cleaned grill each 30 minutes and when requested by customers with food allergies to remove food residue and prevent cross-contamination issues
  • Properly garnished and arranged orders on plates and trays

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Resume Overview

School Attended

  • Park University
  • Metropolitan Community College
  • College Etzer - Villaire

Job Titles Held:

  • Lead Cook
  • Lead Cook

Degrees

  • Bachelor of Science
  • Associate of Arts
  • High School Diploma

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