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Jessica Claire
  • Montgomery Street, San Francisco, CA 94105
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
Summary

Focused Line Cook with expertise preparing meals for customers in busy restaurant establishments. Versatile professional with experience in food safety, supply management and plating. Courteous and dependable with excellent multitasking and presentation skills.

Skills
  • Plating and presentation
  • Food processing
  • Quality control
  • Excellent cook
  • Multitasking and prioritization
Experience
Line Cook, 03/2017 to 09/2018
Three Rivers CasinoCoos Bay, OR,
  • 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.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
Line Cook, 10/2015 to 01/2017
Three Rivers CasinoCoos Bay, OR,
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Created nutritious, 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.
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Kept stations stocked and ready for use to maximize productivity.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Operated all kitchen equipment safely to avoid injuries.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
Grill Cook, 01/2015 to 08/2015
Dairy QueenLexington Park, MD,
  • Cooked all food to order ensuring adherence to company quality standards.
  • Assisted in preparation of menu items such as steaks, burgers and sandwiches.
  • Grilled various cuts of meat and seafood items to meet customer specifications and food handling standards.
  • Cleaned grills and other kitchen tools and areas.
  • Maintained cleanliness and organization of all line workstations.
  • Distributed prepared food to servers in efficient manner.
  • Marinated food items according to corporate-provided instructions and recipes.
  • Planned and prepared schedules for food preparation.
  • Weighed, measured and mixed ingredients to follow recipes and create dishes.
  • Communicated with wait staff regarding special requests, including food allergies and preparation techniques.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Garnished and arranged plated meals.
Lead Line Cook, 06/2009 to 10/2014
Pr Management CorpPittsfield, MA,
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Improved employee performance by providing constructive suggestions and encouragement.
  • Developed strategies to enhance catering and retail foodservice revenue and productivity goals.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Kept stations stocked and ready for use to maximize productivity.
  • Offered support to other stations during high-volume shifts to maintain optimal coverage and meet customer needs.
  • Collaborated with team to deliver timely service of items.
  • Put together multiple, concurrent orders during customer rushes, including dinner and lunch hours.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Rotated stock items and ingredients to maintain efficiency and freshness.
  • Sanitized workstation at end of shift to prevent foodborne illnesses.
Education and Training
High School Diploma: , Expected in 06/2009
Lamoille Union High School - Hyde Park, VT,
GPA:

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Resume Overview

School Attended

  • Lamoille Union High School

Job Titles Held:

  • Line Cook
  • Line Cook
  • Grill Cook
  • Lead Line Cook

Degrees

  • High School Diploma

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