Line Cook with four years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.
Prepared for each shift by placing a clean cutting board and sanitation bucket at workstation. Properly prepared stations for service and assisted in product preparation. Maintained a clean work environment and paid close attention to proper food handling. Worked multiple stations and assisted in training new employees. Displayed a positive and friendly attitude towards customers and fellow team members.
Tested new menu items and perfected dishes for restaurant opening. Trained cooks on proper food handling, food preparation and final presentation. Trained cooks on proper equipment usage and safety as well as sanitation. Practiced proper food safety and sanitation. Prepared food for private dining parties. Prepared food in a high volume and fast paced setting.
Effectively assisted kitchen staff in producing food for banquets, catered events and member dining areas. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Followed proper food handling methods and maintained correct temperature of all food products. Provided courteous and informative customer service in an open kitchen format.
Consistently kept a clean and safe environment. Established and maintained open, collaborative relationships with the kitchen team. Consistently produced exceptional menu items that regularly received diners' praise. Provided safe, visually appealing, innovative and properly prepared and flavored food. Set up and performed initial prep work for food items such as soups, sauces and salads. Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly. Persistently strove for continual improvement and worked cooperatively as a team member.
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