- Montgomery Street, San Francisco, CA 94105
- (555) 432-1000
- resumesample@example.com
Energetic culinary professional with blend of creativity, passion for food and exceptional cooking skills. Work well as dynamic leader in high-pressure [Type] restaurant settings. Talented [Type] Cook with [Number] years of experience in [Type] 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. Dependable [Job Title] with expertise preparing [Type] foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in [Skill] and [Skill]. Flexible [Job Title] willing to work weekends, holidays and evenings. Comfortable working in fast-paced environments in team setting. Bringing [Number]-year background in maintaining kitchen sanitation, preparing basic components of dishes and working with team of [Number] cooks. Tireless [Job Title] proficient in [Area of expertise] and [Area of expertise]. Prepares food, mixes ingredients and maintains clean food prep areas. In-depth knowledge of various cooking equipment, including [Equipment] and [Equipment]. Outstanding customer service and communication skills. Skilled [Type] Chef with [Number] years of culinary experience. Strong leadership and team-building capabilities. Recognized for [Type] cuisine, including [Type] and [Type].
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The Del Monte Lodge – Troy, NY,
- Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
- Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
- Communicated closely with [Job title]s to fully understand special orders for customers, including those with food allergies and gluten intolerance.
- Trained, managed and guided [Number] [Job title]s, improving overall performance and productivity [Number]%.
- Safely used kitchen equipment such as [Type] and [Type], effectively reducing injuries and burns [Number]%.
- Grilled meats and seafood to customer specifications.
Pr Management Corp – Marlborough, MA,
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash.
- Managed relationships with [Number] vendors by negotiating prices of ingredients and equipment, resulting in [Number]% savings on budget.
- Performed routine cleaning procedures across kitchen through [Action] and [Action].
- Communicated closely with [Job title]s to fully understand special orders for customers, including those with food allergies and gluten intolerance.
- Cooked all menu items according to specified instructions.
- Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
- Practiced proper safety and sanitation standards.
Pr Management Corp – Milford, MA,
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Packaged, arranged and labeled ingredient stock, storing at established temperatures.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
- Practiced proper safety and sanitation standards.
- Managed opening and closing shift kitchen tasks.
Le Cordon Bleu College of Culinary Arts - Scottsdale - Scottsdale, AZ
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School Attended
- Le Cordon Bleu College of Culinary Arts - Scottsdale
Job Titles Held:
- Line Cook
- Line Preparation Cook
- Line Preparation Cook
Degrees
- Associate of Arts
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