lead cook supervisor resume example with 1 years of experience
JessicaClaire
Montgomery Street, San Francisco, CA94105609 Johnson Ave., 49204, Tulsa, OK Home: (555) 432-1000 - Cell: - resumesample@example.com - : - -
Summary
Lead Cook possessing comprehensive background in fine dining, casual dining, banquet dining, and hospitality desires a role at an upscale hotel. Courteous service professional with a strong dedication to exceeding expectations.
SKILLS Service-oriented Creative problem solver Hotel operations and management Exceptional communication skills Event planning and coordination Team building Hospitality background Five-star hotel experience Resort experience Food and beverage services Efficient Team building Quality assurance Diligent Natural leader
Highlights
Guest services
Inventory control procedures
Merchandising expertise
Loss prevention
Cash register operations
Product promotions
Accomplishments
Experience
08/2012 to
Lead Cook-SupervisorTkc Holdings – Arecibo, PR,
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Reduced food costs by percent by using seasonal ingredients, setting standards for portion size and minimizing waste.
Managed kitchen staff by orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
Verified proper portion sizes and consistently attained high food quality standards.
Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
Maintained updated knowledge of local competition and restaurant industry trends.
Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
Led shifts while personally preparing food items and executing requests based on required specifications.
Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
2012 to 08/2012
CookHarris Health System – Houston, TX,
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Verified proper portion sizes and consistently attained high food quality standards.
Regularly interacted with guests to obtain feedback on product quality and service levels.
Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
11/2010 to 01/2011
Cook IMarriott International – Hazelwood, MO,
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Managed kitchen staff by orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
Verified proper portion sizes and consistently attained high food quality standards.
Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
Led shifts while personally preparing food items and executing requests based on required specifications.
Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
09/2010 to 11/2010
First CookDanbury Health Systems – Wilton, CT,
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Managed kitchen staff by orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
Verified proper portion sizes and consistently attained high food quality standards.
Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
Led shifts while personally preparing food items and executing requests based on required specifications.
Regularly interacted with guests to obtain feedback on product quality and service levels.
Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
2010 to
Group LeaderJabil Inc. – Maple Grove, MN,
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Reduced food costs by using seasonal ingredients, setting standards for portion size and minimizing waste.
Managed kitchen staff by orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
Verified proper portion sizes and consistently attained high food quality standards.
Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
Maintained updated knowledge of local competition and restaurant industry trends.
Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
Led shifts while personally preparing food items and executing requests based on required specifications.
Achieved and exceeded performance, budget and team goals.
Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information.
Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends.
Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
Practiced safe food handling procedures at all times.
Promptly reported any maintenance and repair issues to Executive Chef.
Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.
Verified freshness of products upon delivery.
Comprehensive knowledge of food and catering trends Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
Education
Expected in 6 2009 to to
Associate: Criminal Justice University of Delaware - Newark, DE GPA:
Criminal Justice Promoted to Lead Cook after just eight months with the hotel.
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