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Lead Line Cook Resume Example

Resume Score: 80%

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LEAD LINE COOK
Summary

I have nearly 30 years experience in the food industry. I have worked restaurants, institutional cooking and most recently for a very high end social/athletic club. I work very well on my own or within a team. I am a self starter with a very strong work ethic.

Skills
  • Plating and presentation
  • Spoilage prevention
  • Ingredient preparation
  • Food processing
  • Food assembly
  • Kitchen organization
  • Quality control
  • Safe food handling
  • Kitchen equipment cleaning
  • Stocking ingredients
  • Preparing ingredients
  • Plating dishes
  • Cleaning and sanitization
  • Food preparation
  • Problem resolution
Experience
12/2004 to 04/2020
Lead Line CookMultnomah Athletic Club - Portland , OR
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Kept stations stocked and ready for use to maximize productivity.
  • Prepared sandwiches, specialty items and custom orders to meet guest requests.
  • Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Washed and peeled ingredients to prepare for use in different meals and
  • Rotated stock items and ingredients to maintain efficiency and freshness.
  • Cooked food following specific measurements and recipes.
  • Sanitized workstation at end of shift to prevent foodborne illnesses.
  • Collaborated with team to deliver timely service of items.
  • Followed recipes to maintain restaurant standards and satisfy customers.
  • Executed proper techniques when preparing menu item ingredients.
  • Operated all kitchen equipment safely to avoid injuries.
  • Put together multiple, concurrent orders during customer rushes, including dinner and lunch hours.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Safely operated ovens, fryers and grills to prevent injuries and accidents.
  • Monitored food product stock and alerted supervisor when items ran low in time to reorder.
  • Set up work stations prior to opening to minimize prep time.
  • Offered support to other stations during high-volume shifts to maintain optimal coverage and meet customer needs.
  • Prepped cold food menu items according to specific measurements and recipes.
  • Chopped, diced and sliced ingredients for salads, stir-fries and other dishes.
  • Prepped vegetables, fruits, meats and cheeses and ingredients by cleaning, chopping, dicing or slicing.
  • Properly garnished and arranged orders on plates and trays.
  • Batch cooked food items during peak service hours to minimize wait time.
  • Operated fryers carefully to avoid burns.
  • Properly utilized various cooking utensils to prepare range of food items.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw meats.
  • Made dressings, aiolis and dips according to recipes. Making adjustments for dietary restrictions.
10/1999 to 09/2004
CookSt Patrick's Hospital - Missoula, MT
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
  • Garnished and arranged dishes into creative presentations to delight patrons.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
  • Operated all kitchen equipment safely to avoid injuries.
  • Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Interacted effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Worked the cafeteria sandwich or salad stations during peek lunch period maintaining high a customer satisfaction rate.
  • Created exceptional menu items executed with precision to regularly garner diner praise.
  • Replenished food items from inventory and rotated ingredients to use oldest products first.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Performed work station prep, including set up, sanitation and checking how full the hospital was to determine preparation levels prior to shift start.
  • Cleaned and organized vegetable walk-in cooler. Ordered items as needed. Coordinate with other cooks so the produce they needed was ordered.
  • Worked with dieticians for all patient cold food needs (example allergies)
07/1994 to 08/1999
Lead AM CookCapital Manor Retirement Community - Salem, OR
  • Handled all delegated tasks, including preparing breakfast and lunch for the cafeteria.
  • Earned reputation for good attendance and hard work.
  • Assisted the pm cooks when needed.
  • Sometimes worked with the assisted living cook preparing purred foods.
  • Followed the dieticians guidelines for restricted diets.
  • Cleaned and sanitized work station at end of shift.
  • Worked with waitstaff to accommodate the residents special requests.
Education and Training
06/1985
High School DiplomaBeaverton High School - Beaverton, OR
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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.

Resume Overview

Companies Worked For:

  • Multnomah Athletic Club
  • St Patrick's Hospital
  • Capital Manor Retirement Community

School Attended

  • Beaverton High School

Job Titles Held:

  • Lead Line Cook
  • Cook
  • Lead AM Cook

Degrees

  • High School Diploma

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