LiveCareer-Resume

Lead Cook Supervisor resume example with 1 years of experience

Jessica
Claire
resumesample@example.com
(555) 432-1000,
Montgomery Street, San Francisco, CA 94105
:
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
Education
University of Delaware Newark, DE Expected in 6 2009 Associate : Criminal Justice - GPA :

Criminal Justice Promoted to Lead Cook after just eight months with the hotel.

Certifications
ServSafe
Accomplishments
Experience
Tkc Holdings - Lead Cook-Supervisor
Arecibo, PR, 08/2012 -
  • 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.
Harris Health System - Cook
Houston, TX, 2012 - 08/2012
  • 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.
Marriott International - Cook I
Hazelwood, MO, 11/2010 - 01/2011
  • 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.
Danbury Health Systems - First Cook
Wilton, CT, 09/2010 - 11/2010
  • 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.
Jabil Inc. - Group Leader
Maple Grove, MN, 2010 -
  • 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.
Skills

budget, coaching, cooking, counseling, customer satisfaction, delivery, special events, policies, pricing, progress, quality, safety, scheduling, supervising

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Resume Overview

School Attended

  • University of Delaware

Job Titles Held:

  • Lead Cook-Supervisor
  • Cook
  • Cook I
  • First Cook
  • Group Leader

Degrees

  • Associate

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