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lead line cook resume example with 3 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:
  • :
Summary

Responsible [Job Title] proficient in measuring ingredients, washing and peeling vegetables and portioning food for plating. Expert at safely lifting heavy items and stand for long periods of time. Talented at carefully adhering to procedures and health codes. Resourceful [Job Title] with [Number] years of experience working in stations within top-tier restaurants. Skilled at following recipes and food presentation specifications and assisting in serving lines. In-dept kitchen equipment operations expertise. Hard-working [Job Title] bringing detail-oriented approach to food preparation and handling. Keeps kitchen areas well-stocked and organized for maximum productivity. Team-oriented and reliable with excellent communication and problem-solving strengths. Punctual [Job Title] experienced in following menus and recipes to prepare foods. Skillful in setting up and cleaning equipment for daily food preparation and receiving, stocking and ordering ingredients and kitchen supplies. Excellent multitasker recognized for supporting successful kitchen operations. Precise [Job Title] proficient in cooking exact number of items ordered by each customer while working simultaneously on several different orders. Well-versed in preparing specialty foods by reading orders off monitors and slips. In-depth knowledge of kitchen and bakery equipment operations. Motivated and hardworking [Job Title] with [Number] years of experience cooking delicious items quickly at fast food establishments. Expert at preparing various menu items using various cooking methods. Customer-focused and dedicated to preparing orders exactly as requested. Reliable Cook with [Number] years of experience preparing food in fast-paced environments. Adept at working grill, line and pantry. Strong communication and multi-tasking skills. Experienced [Job title] with [Number] years in cooking and preparing customers' orders with upbeat attitude. Expert at grilling, frying and assembling over [Number] menu items and seasonal items from memory, using exact amounts to conserve ingredients. Work well under pressure and always willing to help teammates and customers. Hardworking and reliable [Job Title] with strong ability in [Task] and [Task]. Offering [Skill], [Skill] and [Skill]. Highly organized, proactive and punctual with team-oriented mentality.

Skills
  • Kitchen organization
  • Plating and presentation
  • Spoilage prevention
  • Food processing
  • Quality control
  • Ingredient preparation
  • Food assembly
  • Safe food handling
  • Ingredient inspection
  • Sauce preparation
  • Food storage
  • Recipe creation
  • Equipment cleaning and maintenance
  • Cutting and slicing techniques
  • Dish preparation
  • Active listener
  • Highly motivated
  • Team-oriented
  • Punctual and honest
  • Recipe preparation
  • High-quality ingredients
  • Motivational team management
  • Positive and professional
  • Foodservice
  • Vendor relations
  • Workflow Optimization
  • Portion and cost control
  • Grilling and deep frying skills
  • Team training
  • Menu development
  • Food preparation techniques
  • Pantry restocking
  • Kitchen equipment and tools
  • Outstanding cleanliness
  • Multitasking and prioritization
  • Strong team member
  • Meat preparation
  • Cultural competency
  • Meat cutting
  • Cutting safety
  • Team building
  • Inventory oversight
  • Food allergy understanding
Experience
Lead Line Cook, 04/2021 - 01/2022
The Cliffs Resort Pismo Beach, CA,
  • Kept stations stocked and ready for use to maximize productivity.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Trained kitchen workers on culinary techniques.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Maintained highest food quality standards regarding food inventory procedures, food storage and rotation.
Executive Sous Chef, 12/2020 - 06/2021
Hei Hotels & Resorts Kansas City, MO,
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
  • Supervised 6-12 BOH staff members and delivered mentorship to strengthen kitchen skills.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Monitored meals served for temperature and visual appeal.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Incorporated customer recommendations and feedback to experiment with new dishes.
  • Negotiated with food suppliers to cut costs by buying in bulk.
  • Implemented and maintained excellent service to achieve guest satisfaction.
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
  • Provided effective orientation and training to each new associate and developed ongoing training programs.
  • Initiated software based inventory control system to manage inventory and analyze food cost.
  • Managed kitchen staff team and assigned various stages of food production.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Purchased ingredients from local farms to benefit environment and reduce costs.
Lead Sauté Chef/Sous Chef, 01/2019 - 04/2021
Kres Chophouse City, STATE,
  • Worked quickly to stay ahead of demanding customer loads during rush periods without sacrificing quality.
  • Followed recipes closely to prepare delicious meals in line with restaurants' reputation.
  • Used slower times to clean kitchen surfaces and equipment and restock supplies.
  • Controlled risk of food-borne infection by consistently following sanitary requirements.
  • Kept costs low by minimizing spoilage with proper stock rotation and storage.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Maintained orderly kitchen environment to reduce wasted time searching for ingredients, utensils and prepared food items.
  • Supervised kitchen staff of 5-8 individuals, delivering on-the-fly training and mentoring to improve skills.
  • Trained and supervised line cooks to develop new skills in culinary techniques and production.
Education and Training
High School Diploma: , Expected in
-
Navarre High School - Navarre, FL
GPA:
Status -

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Resume Overview

School Attended

  • Navarre High School

Job Titles Held:

  • Lead Line Cook
  • Executive Sous Chef
  • Lead Sauté Chef/Sous Chef

Degrees

  • High School Diploma

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