(555) 432-1000,
, , 100 Montgomery St. 10th Floor
Professional Summary

Diligent Line cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining 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. Flexible Cook willing to work weekends, holidays and evenings. Comfortable working in fast-paced environments in team setting. Background in maintaining kitchen sanitation, preparing basic components of dishes and working within team of cooks.

  • Quality Control
  • Stocking and Replenishing
  • Cash Handling
  • Preparing Specialty Food
  • Portion Control
  • Cooperative Attitude
  • Ingredient Measurement
  • Safety and Health Compliance
  • Workflow Assignments
  • Short Order Cooking
  • Deep Fryer Operation Safety
  • Large Volume Cooking
  • Food-Borne Illness Prevention
  • Food and Beverage Service
  • Reliable and Responsible
  • Coording Cooking Time
  • Written and Verbal Communication
  • Supply Ordering
  • Cleaning and Sanitizing
  • Dough Preparation
  • Food Packaging and Labeling
  • Inventory Management
  • Team Support and Assistance
  • Food Plating and Presentation
  • Preventing Food Spoilage
  • Team Leadership
  • Cutting and Slicing Techniques
  • Recipe and Menu Planning
  • Operations Management
  • Problem Solving
  • Adaptable and Flexible
  • Detail-Oriented
  • Focused and Disciplined
  • High-Volume Production
  • Collaboration and Teamwork
  • Time Management
  • Grilling Techniques
  • Specialty Food Preparation
  • Institutional Cooking
  • Multitasking and Prioritization
  • ServSafe Certified
U.C.Santa Barbara Santa Barbara, CA Expected in 02/1987 B.A. : Business Management - GPA :
Le Cordon Bleu College of Culinary Arts San Francisco, CA Expected in 03/1989 Associate of Arts : Culinary Arts And Culinary Management - GPA :
Serve -Safe Management
Work History
The Denver Athletic Club - Lead Line Cook
Denver, CO, 03/2015 - 02/2019
  • I owned a smoked meat catering company where I smoked brisket, ribs pork shoulder,whole hogs,etc.
  • I made rubs and brines and sauces.
  • Hiring and scheduling staff.
  • Ordering inventory and cost calculation.
  • Cooking and prepping all menu items as well as training new staff.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
City, STATE, 05/2015 - 10/2018
  • Worked any position on the line preparing menu items to order following recipes.
  • Prepped all items on prep list for service as needed.Worked alongside team members in unison.
  • Supervised prep cooks and other back of the house staff.
  • Developed recipes and menus by applying understanding of market demand and culinary trends, Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Supervised and enhanced work of 10-person team producing more than 450 plates per day.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Properly handled and stored food to eliminate illness and prevent cross-contamination.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Oversaw grill, stove and oven and cleaned all equipment after every shift.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
Folktale Winery & Vineyards - Executive Chef/Kitchen Manager
City, STATE, 02/2015 - 07/2017
  • Designed menu and cooked menu items.
  • Trained staff on all positions in kitchen.
  • Scheduling,ordering,budgeting.
  • Vendor relations and customer relations,Wine parring.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Purchased food and cultivated strong vendor relationships.
  • Maximized quality assurance by completing frequent checks of line.
  • Helped general management develop prices based on inventory costs and portion sizes.
  • Motivated staff to perform at peak efficiency and quality.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Hired and managed all kitchen staff.
  • Coordinated and organized all restaurant inventory.
  • Oversaw food preparation and monitored safety protocols.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
  • Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Wiped down counters using sanitizing spray to prevent cross-contamination among food items.
  • Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
  • Checked and tested foods to verify quality and temperature.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.

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School Attended

  • U.C.Santa Barbara
  • Le Cordon Bleu College of Culinary Arts

Job Titles Held:

  • Lead Line Cook
  • Under Chef
  • Executive Chef/Kitchen Manager


  • B.A.
  • Associate of Arts

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