lead line cook resume example with 9+ years of experience
JessicaClaire
, , 609 Johnson Ave., 49204, Tulsa, OK100 Montgomery St. 10th Floor
H: (555) 432-1000
C:
resumesample@example.com
Date of Birth:
India:
:
single:
:
Summary
Reliable Cook with 10 years of experience preparing food in fast-paced environments. Adept at working grill, line and pantry. Strong communication and multi-tasking skills.
Hard-working brings detail-oriented approach to food preparation and handling. Keep kitchen areas well-stocked and organized for maximum efficiency. Team-oriented and reliable with excellent communication and problem-solving strengths.
Skills
Plating and presentation
Food processing
Kitchen organization
Spoilage prevention
Food assembly
Safe food handling
Quality control
Food storage
Foodservice sanitation
Ingredient inspection
Equipment cleaning and maintenance
Cutting and slicing techniques
Sauce preparation
Recipe creation
Highly motivated
Active listener
Effective prioritization
Team-oriented
Punctual and honest
Contamination control
Multitasking
Experience
Lead Line Cook, 11/2019 - 04/2021 The Denver Athletic Club – Denver, CO,
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Improved employee performance by providing constructive suggestions and encouragement.
Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Kept stations stocked and ready for use to maximize productivity.
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.
Developed strategies to enhance food-presentation aspects of catering and retail environments.
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 recipes.
Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
Operated fryers and grills according to instructions to maintain safety and food quality.
Marinated food items according to corporate-provided instructions and recipes.
Assisted in preparation of menu items such as steaks, burgers and sandwiches.
Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Grilled and deep fried various foods, including meats, potatoes and fish.
Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Main Grill Cook, 10/2015 - 09/2019 Marcus Corporation – Milwaukee, WI,
Restocked grill station with condiments and ingredients.
Operated and cleaned flat top grill, char grill, hood vent and fryers.
Anticipated peak and non-peak service times and cooked food accordingly.
Chopped, cut, sliced and diced ingredients in preparation for shift.
Built expertise on menu items to answer guest questions related to ingredients.
Executed proper knife handling skills to prevent injuries.
Prepared breakfast, lunch and dinner orders quickly to maintain consistent customer flow.
Prepared meats to appropriate internal temperature to ensure safety.
Followed food safety and sanitation procedures.
Operated fryers and grills according to instructions to maintain safety and food quality.
Grilled various cuts of meat and seafood items to meet customer specifications and food handling standards.
Planned and prepared schedules for food preparation.
Marinated food items according to corporate-provided instructions and recipes.
Reviewed quality standards and verified continuous application throughout kitchen environment.
Cooked all food to order ensuring adherence to company quality standards.
Supported other kitchen team members when needed.
Monitored kitchen productivity and assessed overall efficiency.
Maintained cleanliness and organization of all line workstations.
Assisted in preparation of menu items such as steaks, burgers and sandwiches.
Distributed prepared food to servers in efficient manner.
Line Cook, 01/2013 - 09/2015 Giant Eagle, Inc. – North Ridgeville, OH,
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Kept stations stocked and ready for use to maximize productivity.
Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
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 recipes.
Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Dietary Chef, 12/2011 - 04/2013 Capital Senior Living – North Richland Hills, TX,
Maintained routine meal schedules and serving times.
Properly stored food and handled all inventorying.
Prepared therapeutic diets and meals following oral and written instructions for all clients.
Devised new healthy seasonal menu items by researching latest health food trends.
Prepared schedules, work assignments and constructed employee compensation packages.
Purchased ingredients from local farms to benefit environment and reduce costs 30%.
Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Reduced food costs 15% by expertly estimating purchasing needs and buying through approved suppliers.
Education and Training
Associate of Applied Science: Culinary Arts, Expected in 05/2012 - Le Cordon Bleu College Of Culinary Art - Chicago - Chicago, IL GPA: Status -
Any information uploaded, such as a resume, or input by the user is owned solely by the user, not LiveCareer. For further information, please visit our Terms of Use.