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Line Chef Resume Example

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LINE CHEF
Summary

Ambitious young Line Chef with 4 years of experience in the hospitality and food industry and experience working in multiple award-winning restaurants. Cheerful and friendly with the ability to serve over 300 reservations of 2+ per day. Knowledge of all food safety and sanitary standards. Fortes include creating new creative dishes and cleaning and preparing the cooking and dining areas. Positive attitude and the ability to work in a fast-paced establishment. Great abilities in garnishing and arranging food in a creative and attractive manner. Excellent customer service and communication skills. Worldly, ambitious and highly skilled in ethnic cuisine. Brings a strong understanding of flavor profiles to all menus.

Skills
  • Ability to follow recipes
  • Food prep
  • Basic cooking procedures
  • Food handling procedures
  • Food procurement
  • Banquets and catering
  • Inventory management
  • Team training
  • Cleaning and sanitizing methods
  • Kitchen equipment and tools
  • Grilling and deep frying skills
Experience
12/2019 - CurrentLine ChefPrime+Proper | Detroit, MI
  • Coordinated food preparation and timed completion to allow on-time serving of tasty, plentiful and nutritious food at correct temperature to valued customers.
  • Cleaned up cooking stations and properly stored leftovers.
  • Prepared all food items while maintaining high standards of cleanliness and sanitization.
  • Prepared variety of meats, seafood, poultry and vegetables in broilers, ovens, grills and fryers to fulfill specific customer requests.
  • Set up line station with proper tools and products, quality checked products within line station, maintained equipment and monitored food delivery.
  • Stored food items and rotated food in freezer and refrigerator.
  • Monitored food product freshness, rotated out old product, carefully stocked inventory and complied with and enforced sanitation regulations and safety standards.
  • Embraced full responsibility for quality of food served, followed proper plate presentation guidelines and garnished artful dishes for maximum appeal to discerning customers.
  • Demonstrated and modeled positive and professional communication with customers and team members, resulting in engaged co-workers and satisfied and loyal customers.
  • Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste.
  • Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Streamlined kitchen processes to shorten wait times and serve numerous additional guests per hour.
  • Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Inspected freezers and refrigerators prior to each shift to check temperatures levels, verifying proper functionality.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
12/2018 - 02/2020Prep CookWright & Co | Detroit, MI
  • Kept stations stocked and ready for use to maximize productivity.
  • Rotated stock items and ingredients to maintain efficiency and freshness.
  • Offered support to other stations during high-volume shifts to maintain optimal coverage and meet customer needs.
  • Made all meals in accordance with company standards and requirements.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Adhered to all regulatory standards regarding safe and sanitary food prep.
  • Executed proper techniques when preparing menu item ingredients.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Cooked food following specific measurements and recipes.
  • Offered support to other stations in high-volume shifts or as needed.
  • Prepped vegetables and fruit ingredients by washing, chopping and dicing.
  • Sliced meats to prepare for cooking and assembly of menu items such as salmon, chicken, beef and more.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Assisted with training and development of new talent.
  • Identified machine malfunctions, leading to cost-saving repairs.
  • Organized and labeled stock of ingredients to maintain needed inventory levels.
  • Dressed, seasoned and garnished appetizers and salads to prepare for food service.
  • Verified proper food preparation by regulating temperature of ovens, broilers, grills and roasters.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Operated grills and steamers to prepare vegetables, potatoes, rice and meats.
03/2016 - 12/2018Line CookMichael Symon Restaurants | Detroit, MI
  • 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.
  • Oversaw food product inventory, making recommendations to chef to streamline kitchen operations.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Created approximately 30+ orders simultaneously during busy periods.
  • Assisted in preparation of menu items such as steaks, burgers and sandwiches.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Interacted effectively with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Washed and peeled ingredients to prepare for use in different meals and recipes.
  • Marinated food items according to corporate-provided instructions and recipes.
Education and Training
06/2015High School Diploma
Central Collegiate Academy | Detroit, MI
  • Completed coursework in AP Statistics, AP Probability & Statistic and Calculus
  • Completed professional development in Film & Audio Production
  • Ranked in Top 5% of (A)dvanced(P)lacement classes
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Resume Overview

Companies Worked For:

  • Prime+Proper
  • Wright & Co
  • Michael Symon Restaurants

School Attended

  • Central Collegiate Academy

Job Titles Held:

  • Line Chef
  • Prep Cook
  • Line Cook

Degrees

  • 06/2015 High School Diploma

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