Lead Line Cook Resume Example Multnomah Athletic Club

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

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

Lead Line Cook Resume Example

Resume Score: 80%

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