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lead line cook resume example with 10+ years of experience

Jessica Claire
  • , , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
  • H: (555) 432-1000
  • C:
  • resumesample@example.com
  • Date of Birth:
  • India:
  • :
  • single:
  • :
Professional Summary

Diligent 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 working hard. Motivated kitchen leader offering dedicated experience in food preparation. High standards for taste and quality with expertise maintaining profitable margins. Superior communication and leadership skills.

Skills
  • Menu planning
  • Stocking and Replenishing
  • Multi tasking/working multiple stations at once
  • Exceptional knife skills
  • Cooperative Attitude
  • Cleaning and Sanitizing
  • Food-Borne Illness Prevention
  • Preparing Specialty Food
  • Quality Control
  • Large Volume Cooking
  • Focused and Disciplined
  • Dietary Restrictions and Allergies
  • High-Volume Production
  • Collaboration and Teamwork
  • Time Management
  • Team Leadership
Work History
Lead Line Cook, 06/2015 - 03/2019
The Denver Athletic Club Denver, CO,
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Developed process that reduced waste and improved supply turnover.
  • Trained, managed and guided cooks, improving overall performance and productivity
  • Collaborated with servers to collect information about specific customer desires and dietary needs.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
Line Cook, 12/2013 - 05/2015
Giant Eagle, Inc. Sheffield Lake, OH,
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Handled portion control activities according to specified instructions provided by chef.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Developed process that reduced waste and improved supply turnover.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.
  • Transitioned between breakfast and lunch service.
Sous Chef, 12/2011 - 12/2013
Westgate Resorts Mesa, AZ,
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Produced revolutionary menu offerings to put establishments on local, map.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Collaborated with staff members to create meals for large banquets.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Planned and directed high-volume food preparation in fast-paced environment
Cook/Trainer, 05/2008 - 12/2011
IHOP City, STATE,
  • Maintained documentation and tracked trainee progress to gauge overall success of learning program.
  • Provided detailed instruction and role modeling for acceptable social and work-related behaviors.
  • Observed and evaluated trainee work to determine progress, provide feedback and make suggestions for improvement.
  • Supervised and monitored trainee use of tools and equipment.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business
Education
Associate of Science: Applied Science, Expected in 05/2009
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Jna Insitute of Culinary Arts - Philadelphia, PA,
GPA:
Status -

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Resume Overview

School Attended

  • Jna Insitute of Culinary Arts

Job Titles Held:

  • Lead Line Cook
  • Line Cook
  • Sous Chef
  • Cook/Trainer

Degrees

  • Associate of Science

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