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Line Cook Resume Example

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LINE COOK
Professional Summary

Talented culinary professional with 9 years of experience in the restaurant environment. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Qualified and hardworking with up-to-date food handling permit.

Skills
  • Portioning
  • Kitchen sanitation
  • Garnishing
  • Food rotation
  • Food presentation talent
  • Menu planning
  • Food spoilage prevention
  • Food preparation
  • Institutional and batch cooking
  • Supply management
  • Vendor liaison
  • Ingredients measuring
  • Grill management
  • Kitchen equipment sanitation
  • Deep frying
  • Food processing
  • Ingredient preparation
  • Teamwork
  • Kitchen organization
  • Excellent communication
  • Efficient multitasking
  • Food inspection
  • Cooking
Work History
February 2018-CurrentLine Cook | Two Brothers Mining Inside Kansas Crossing Casino | Pittsburg, KS
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • 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 food items to meet recipes, portioning, cooking and waste control guidelines.
  • Cleaned counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Prepared average of 50-200 orders each shift.
  • Safely used kitchen equipment such as Stoves, Flat Tops, Grills, Fryers, Mixers, and Dishwashers, effectively.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Communicated closely with restaurant staff to fully understand special orders for customers, including those with food allergies and gluten intolerance.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Performed routine cleaning procedures across kitchen.
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
  • Grilled meats and seafood to customer specifications.
  • Handled portion control activities according to specified instructions provided by chef.
April 2017-October 2017Executive Chef | Broadview Country Club | Carthage , MO
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Mentored kitchen staff at all levels to prepare each for demanding roles.
  • Produced a menu with a mix of classic and modern offerings..
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Properly handled and stored food to eliminate illness and prevent cross-contamination.
  • Assisted customers in planning corporate events, social galas and gourmet dinners.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Monitored and controlled overhead and production costs with responsibility for profit and loss.
  • Trained and managed kitchen personnel and supervised all related culinary activity.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
  • Hired, trained and managed all kitchen staff.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Ensured excellent food quality and maximized customer satisfaction while preparing meals according to customer requests.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
March 2013-April 2016Lead Line Cook | Relics Antique Mall Tea Room | Springfield, Missouri
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Collaborated with Restaurant Staff to collect information about specific customer desires and dietary needs.
  • Served around 200 customers each day by cooking fast food items quickly.
  • Coordinated with Cashiers to gather and review order information for accurate order completion.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Oversaw inventory and restocked ingredients following First-In First Out (FIFO) method to minimize spoilage.
  • Trained and assisted new kitchen staff members.
  • Guided prepared items into oven precisely to prevent skin burns and cooked at specific temperatures and times.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Reduced customer waiting by batch cooking popular items during rush times.
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Learned new menu offerings and options easily to assist customers with selecting items.
  • Communicated with management on food inventory stock to request order placement.
  • Fried, grilled and baked foods.
  • Packaged, arranged and labeled ingredient stock, storing at established temperatures.
  • Completed training to learn additional techniques for making new and seasonal items.
January 2011-August 2013Line Cook /Event Staff | Sky Ranch Camp | Quapaw, OK
  • Cleaned counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination.
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Prepared 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.
  • Distributed food to team members with efficiency in high-volume environment.
  • Safely used kitchen equipment such as, effectively.
  • Grilled meats and seafood to customer specifications.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
  • Handled portion control activities according to specified instructions provided by chef.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Education
May 2012High School Diploma: Joplin High School, Joplin, MO
May 2012Culinary ArtsFranklin Technology Center, Joplin, MO
May 2016Associate of Science: Restaurant And Culinary ManagementOzark Community College, Springfield MO
Certifications
  • SafeServ certification: Food Handling
  • ServSafe certification: Bar Service
  • Hotel and Restaurant Certification
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Resume Overview

Companies Worked For:

  • Two Brothers Mining Inside Kansas Crossing Casino
  • Broadview Country Club
  • Relics Antique Mall Tea Room
  • Sky Ranch Camp

School Attended

  • Joplin High School
  • Franklin Technology Center
  • Ozark Community College

Job Titles Held:

  • Line Cook
  • Executive Chef
  • Lead Line Cook
  • Line Cook /Event Staff

Degrees

  • High School Diploma :
    Culinary Arts
    Associate of Science : Restaurant And Culinary Management

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