Diligent restaurant kitchen worker with excellent cooking skills and strong knowledge of food safety. Consistently maintain well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to meeting every preparation and service need. Motivated line cook offering over 5 years of experience in food preparation. High standards for taste and quality with expertise maintaining profitable margins. Superior communication and leadership skills.
Skills
Spoilage prevention
Kitchen organization
Ingredient Preparation
Food Preparation
Cleaning
Food Safety
Hand Tools
Safe food handling
Kitchen equipment sanitation
Grill management
Food inspection
Communications
Organization
Food assembly
Plates Presentation
Food Processing
Teamwork
Meal Preparation
Quality Management
Equipment Cleaning
Quality control
Efficient multitasking
Deep frying
Cooking
Relationship development
Education
Rancho High SchoolLas Vegas, NVExpected in 05/2013 – –High School Diploma: - GPA:
Work History
Troon Golf, L.L.C. - Lead Line Cook Kansas City, MO, 01/2020 - 05/2020
Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Unloaded food supplies from distributor trucks to efficiently organize inventory.
Performed routine cleaning procedures across kitchen through [Action] and [Action].
Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
Prepared foods like [Type] and [Type] to assist cooks meet turnaround times on orders.
Prepared meats for dish assembly and serving by slicing and [Action].
Guided prepared items into oven precisely to prevent skin burns and cooked at specific temperatures and times.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Learned new menu offerings and options easily to assist customers with selecting items.
Troon Golf, L.L.C. - Lead Line Cook White Plains, NY, 04/2018 - 09/2019
Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Unloaded food supplies from distributor trucks to efficiently organize inventory.
Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
Performed routine cleaning procedures across kitchen through [Action] and [Action].
Collaborated with [Job title]s to collect information about specific customer desires and dietary needs.
Produced over [Number] [Type] dishes per day and maintained near-perfect customer satisfaction scores.
Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
Prepared foods like [Type] and [Type] to assist cooks meet turnaround times on orders.
Prepared meats for dish assembly and serving by slicing and [Action].
Avoided burns when using hot fryers for preparing fries, [Type] and [Type] items.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Guided prepared items into oven precisely to prevent skin burns and cooked at specific temperatures and times.
Prepared [Number] fast food items, following customers' special requests for substitutions and add-ons.
Distributed food to wait staff quickly during busy peak periods to drive customer satisfaction.
Learned new menu offerings and options easily to assist customers with selecting items.
Communicated with management on food inventory stock to request order placement.
Coordinated with Cashiers to gather and review order information for accurate order completion.
Cleaned counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination.
Fried, grilled and baked foods such as [Type], [Type] and [Type].
Scrubbed grill every [Timeframe] and on customer request due to food allergies to clean food residue and avoid issues with allergens.
Washed, chopped, [Action] and [Action] vegetables and [Type] ingredients.
Trained and assisted new kitchen staff members.
Schulte Hospitality Group - Line Cook Novi, MI, 01/2015 - 05/2017
Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Cleaned counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination.
Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Unloaded food supplies from distributor trucks to efficiently organize inventory.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Handled portion control activities according to specified instructions provided by chef.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
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