SEARCH

Lead Line Cook Resume Example

Love this resume?Build Your Own Now
LEAD LINE COOK
Summary

As Executive Chef, I reduced food cost from 49% to the target rate of 36% in two months. Kitchen Manager: At hire date, food cost was 69%; I reduced it to 39% in six weeks. I saved the company over $500.00 a week by costing out menu, and replaced high cost items with in-house made products, and restructuring daily menu specials. Nineteen years in various leadership positions, from lead cook to Executive chef including Seven years as Garde Manger Chef for two 4 star hotels Executive/Sous-Chef experience with million-dollar, upper casual establishment Areas of Expertise Successful catering experience (2500+ people)Baltimore, MD (400+people) Dayton, OH Maximizing kitchen productivity and staff performance Controlling food and labor costs

Highlights
  • Focused and disciplined
  • Focus on portion and cost control
  • Inventory management familiarity
  • High volume production capability Knowledge of products and selections
  • Food production quality knowledge
  • Successful kitchen staff supervisor Ability to handle/resolve problems
  • Ability to handle fast-paced environment
  • Knowledge of products and selections
  • Staff scheduling knowledge
  • Preparation of various food items

  • Proven leadership skills
  • Plate presentation skills
  • Proficiency in inventory and ordering
  • Successful kitchen staff supervisor

  • Reliable, punctual and committed to customer service
  • Menu development skills

  • Interviewing and training ability
  • High level of cleanly kitchen maintenance

  • Kitchen productivity
  • Skillful kitchen staff trainer
Accomplishments

Supported all kitchen operations when chef was absent.Maintained daily cleanliness of broiler and fryers.Checked temperatures of freezers, refrigerators, and heating equipment to ensure proper functioning.Assisted in maintaining preparation and service areas in a sanitary condition.Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items and rotating stock.Estimated amounts and costs of required supplies, such as food and ingredients.Trained kitchen staff on proper use of equipment, food handling and portion sizing.Drove food costs down by 33% by effectively improving inventory procedures and reducing spoilage levels.Directed the operation and organization of kitchens and all food-related activities, including the presentation and serving of food.Maintained system of control for storage temperatures and proper functioning of kitchen equipment.

Experience
Company NameJune 2008 to July 2014Lead Line Cook
City, State
  • Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of foodPlanned and prepared food for parties, holiday meals, luncheons, special functions, and other social eventsCompiled and maintained records of food use and expendituresEnsured consistent high quality of plate presentation
Company NameJanuary 2009 to March 2009Kitchen Manager
City, State
  • Maintained system of control for storage temperatures and proper functioning of kitchen equipmentMaintained contact with kitchen staff, management, serving staff, and customersOversaw kitchen employee operations to ensure production levels and service standards were maintainedEnsured first-in-first-out system with all ingredients labeled and stored properlySupervised and coordinated activities of cooks and workers engaged in food preparationPlanned and prepared food for parties, holiday meals, luncheons, special functions, and other social events
Company NameJune 2007 to June 2008Sous Chef/Interim Executive Chef
City, State
  • Answered questions about menu selections and made recommendations when requested.Maintained system of control for storage temperatures and proper functioning of kitchen equipmentMaintained contact with kitchen staff, management, serving staff, and customersDirected the operation and organization of kitchens and all food-related activities, including the presentation and serving of foodDeveloped popular daily specials with personally sourced ingredients for broiler and sauté stations.Responsible for all kitchen operations such as banquet events, buffet lines, room service orders and hotel restaurant.Trained staff of eight employees for correct facility procedures, safety codes, proper recipes and plating techniques.
Company NameAugust 2005 to June 2007Lead Line Cook
City, State
  • Frequently switched between positions as Cold Food prep, Soup Station Chef and Relief Chef mid shift to support changing needs of large industrial kitchen.Developed popular daily specials with personally sourced ingredients for broiler and sauté stations.Ensured minimal product shrink and coordinated secondary usage of productSupervised and coordinated activities of cooks and workers engaged in food preparationCreated and explored new cuisines
Company NameMay 1988 to September 2001Room Service/ Garde Manger Chef
City, State

Room Service; Recommended top dining and entertainment options for guests in the Dayton area.Answered department telephone calls within 2 rings, using correct salutations and telephone etiquette.Delivered requested items to guests' rooms.Fostered strong working relationships with all hotel departments.Directed the daily activities of the 8-member room service team.Monitored the appearance and performance of the room service staff.

Education
Wright State University2015Currently pursuing Bachelor of Science: Organizational LeadershipCity, State, USA

Minor in Management: Human Resource Management.

Sinclair Community College 2011Associate of Applied Science: Culinary ArtsCity, State, USA

Minor in Food Service Management. 1)Coursework in Hospitality and Tourism Management. 2)Coursework in Marketing and Advertising. 3) Hotel Management coursework.4) Coursework in Hotel Operations Management. 4) Coursework in Hotel Operations Management.

Skills

Food and labor cost control. purchasing, quality control, Trainer,Intermediate in MS Word, Excel,Outlook, and Sharepoint Workspace.

Build Your Own Now

DISCLAIMER

Resumes, and other information uploaded or provided by the user, are considered User Content governed by our Terms & Conditions. As such, it is not owned by us, and it is the user who retains ownership over such content.

How this resume score could be improved?

Many factors go into creating a strong resume. Here are a few tweaks that could improve the score of this resume:

76Average
Resume Strength
  • Formatting
  • Word choice
  • Length
  • Measurable results
  • Strong summary
  • Typos

Resume Overview

School Attended

  • Wright State University
  • Sinclair Community College

Job Titles Held:

  • Lead Line Cook
  • Kitchen Manager
  • Sous Chef/Interim Executive Chef
  • Room Service/ Garde Manger Chef

Degrees

  • Currently pursuing Bachelor of Science : Organizational Leadership
    Associate of Applied Science : Culinary Arts

Similar Resumes

View All
Lead-Line-cook-resume-sample

Lead Line cook

Erie, Pennsylvania