Line Cook Resume Example
Hardworking cook/chef offering excellent food preparation and handling skills. Keep kitchen areas well-stocked and organized for maximum efficiency. Team-oriented and reliable with excellent communication and problem-solving strengths. Over 20 years experience in kitchens of various sizes and cuisines, from cook to management. Reliable and efficient.
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- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
- Kept stations stocked and ready for use to maximize productivity.
- Operated all kitchen equipment safely to avoid injuries.
- Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Interacted effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
- Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
- Trained incoming staff on all preparations and sanitation techniques.
- Supervised all kitchen food preparation while operating in demanding, high-volume environment.
- Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.
- Directed staff in the restaurant kitchen as well as in the field when completing catering jobs.
- Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor. Performed a mass bidding and reframed schedules from scratch.
- Performed as head chef as needed to maintain team productivity and restaurant quality.
- Assessed inventory levels every day and placed orders to replenish goods before supplies depleted.
- Helped staff adhere to tough restaurant requirements through effective discipline and motivation. Worked with HR to terminate staff if required.
- Decreased food cost to a maintainable level to increase profit margins.
- Trained new staff, guiding them through policies and procedures.
- Managed a Culinary Union staff of between 15 to 40 employees
- Was utilized as a Sous Chef Tournant, working in 6 different venues thru my employment to help each venue succeed.
- Oversaw hiring, training and development of kitchen employees.
- Provided excellent professional development opportunities for staff.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Managed kitchen staff team of 12 and assigned various stages of food production.
- Initiated software based inventory control system to manage inventory and analyze food cost.
- Supervised preparation of specialty items and customer requests to verify accuracy in production.
- Assessed inventory levels every day and placed orders to replenish goods before supplies depleted.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
- Monitored all meals served for temperature and visual appeal.
- Performed financial analysis and recommended effective methods to cut costs.
- Using Micros system, managing money collections and drops.
- Handled payroll, scheduling, and HR paperwork
- Increased business sales 3x in 8 month time frame.
- Supervised all kitchen food preparation while operating in demanding, high-volume environment.
- Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.
- Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
- Built strong vendor relationships to bring in top ingredients for optimal prices.
- Plated food according to restaurant artistic guidelines for attractive presentation.
- Performed as head chef as needed to maintain team productivity and restaurant quality.
- Created exciting dishes to draw in clientele and increase revenues.
- Created and maintained schedules maintaining payroll and pto
- Maintained Health codes and HACCP procedures.
- Purchased goods and performed weekly inventory.
- Provided staff evaluations and discipline.
Indian Hills Community College | City, State
Nominated on-call employee of the quarter 3 times
Nominated Full time employee of the month and Winner of Aliante July 2019 Employee of the Month BOH
- ServSafe
- Food Server Heath Card
REFERENCES:
Shawn Brown (Former Chef) 702-576-8817
Stephanie Herrle ( Former Manager) 619-997-3598
Shawn Smilie ( Former Chef) 702-275-3889
JoAnn Giffen-Nemeth( Former GM) 702-240-0169
There is a gap in my employment from 2012 to 2017. This is explained by a family choice. I became a stay at home mom for 5 years while my children were small. I returned to gainful employment in 2017. Unfortunately Covid-19 caused a mass shut down of all food industries. This left me furloughed since March 2020. I was informed that July 14, 2020 I would be laid off due to lack of business.
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Resume Overview
School Attended
- Indian Hills Community College
Job Titles Held:
- Line Cook
- Sous Chef
- Executive Chef/ Sous Chef
Degrees
- 02/2001 Associate of Applied Science : Culinary Arts
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