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Line Cook Resume Example

Resume Score: 80%

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LINE COOK
Summary

Responsible professional proficient in measuring ingredients, washing and peeling vegetables and portioning food for plating. serve safe certified. Easily lift up to 100 pounds and stand for long periods of time. Familiar with Dade County health codes.

Skills
  • Foodservice sanitation
  • Sauce preparation
  • Food storage
  • Recipe creation
  • Ingredient inspection
  • Cutting and slicing techniques
  • Equipment cleaning and maintenance
  • Food presentation
  • Recipe preparation
  • Multitasking
  • Effective prioritization
  • Team-oriented
  • Cleaning and organization
  • Active listener
  • Contamination control
  • Highly motivated
  • Food preparation
  • Punctual and honest
  • Dish preparation
  • Equipment maintenance
Experience
Line Cook
City, StateCompany Name/Mar 2019 to Feb 2020

Set up and performed initial prep work for food items such as soups, sauces and salads.

  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Prepared more than 100 dishes per day in fast-paced environment while maintaining high customer satisfaction rate.
  • 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.
  • Created approximately 4-6 orders simultaneously during busy periods with high accuracy, maintaining customer satisfaction and loyalty.
  • Washed and peeled ingredients to prepare for use in different meals and recipes.
  • Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Kept stations stocked and ready for use to maximize productivity.
  • Marinated food items according to corporate-provided instructions and recipes.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Butcher
City, StateCompany Name/Sep 2018 to Feb 2019
  • Accepted and examined quality and correctness of daily meat deliveries.
  • Closely monitored display and refrigerator temperatures to ensure safety and quality of products.
  • Filled daily specialized requests and completed wholesale orders.
  • Passed health inspections by correctly evaluating meat temperatures for safety and quality and keeping detailed records of heat statuses.
  • Maintained proper food temperatures of different products.
  • Kept detailed records of meat cuts to ensure accurate inventories.
  • Properly stored meat to decrease waste and increase product freshness span.
  • Cut, wrapped, weighed and labeled orders for customers.
  • Improved operations by working with team members and customers to find workable solutions.
  • Earned reputation for good attendance and hard work.
  • Worked closely with team members to deliver project requirements, develop solutions and meet deadlines.
  • Attended departmental meetings, providing feedback to enhance future performance.
Executive Chef
City, StateCompany Name/Mar 2018 to Sep 2018
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Incorporated customer recommendations and feedback to experiment with new dish creations.
  • Monitored quality, presentation and quantities of plated food across line.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Oversaw hiring, training and development of kitchen employees.
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Monitored all meals served for temperature and visual appeal.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Created exciting dishes to draw in clientele and increase revenues.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Planned and prepared food products orders to maintain appropriate stock levels.
  • Negotiated with food suppliers to cut costs by buying in bulk.
  • Prepared mise en place every day to promote efficient preparation of signature dishes.
Education and Training
GEDNorth Miami Beach High SchoolAug 2017City, State
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Resume Overview

School Attended

  • North Miami Beach High School

Job Titles Held:

  • Line Cook
  • Butcher
  • Executive Chef

Degrees

  • GED

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