Line Cook resume example with 9+ years of experience
JessicaClaire
Montgomery Street, San Francisco, CA94105609 Johnson Ave., 49204, Tulsa, OK
Home: (555) 432-1000
Cell:
resumesample@example.com
Summary
Resourceful [Job Title] with [Number] years of experience working in [Type] and [Type] stations within [Number]-seat [Type] restaurant. Skilled in following recipes and food presentation specifications and assisting in serving lines. In-depth knowledge of [Type] and [Type] kitchen equipment operations.
Responsible professional proficient in measuring ingredients, washing and peeling vegetables and portioning food for plating. Certified in [Area of Certification] and [Area of Certification]. Easily lift up to [Number] pounds and stand for long periods of time. Familiar with [Location] health codes.
Skills
Recipe creation
Cutting and slicing techniques
Sauce preparation
Ingredient inspection
Food storage
Equipment cleaning and maintenance
Foodservice sanitation
Experience
Line Cook, 02/2014 to 07/2018 Neiman Marcus – Dupage, IL,
Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
Marinated food items according to corporate-provided instructions and recipes.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
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.
Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
Delivered soiled dishes and pots and pans to washing areas and assisted in cleaning and drying all items.
Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Interacted professionally and 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.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Placed frequently used food such as [Type] and [Type] in proper storage containers and placed perishable items in refrigerator.
Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
Supervised staff of [Number], providing direction in preparing specialty items, including [Type] and [Type] food.
Created approximately [Number] orders simultaneously during busy periods with high accuracy, maintaining customer satisfaction and loyalty.
Operated fryers and grills according to instructions to maintain safety and food quality.
Washed and peeled ingredients to prepare for use in different meals and recipes.
Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
Grilled and deep fried various foods, including [Type], [Type] and [Type].
Assisted in preparation of menu items such as steaks, burgers and sandwiches.
Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
Mentored and trained [Number] [Job title]s through [Action] and [Action], improving overall quality and performance.
Developed process that accurately tracked food costs more efficiently, saving $[Amount] in food waste per [Timeframe].
Operated all kitchen equipment safely to avoid injuries.
Prepared more than [Number] dishes per day in fast-paced [Type] environment while maintaining high customer satisfaction rate.
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Cook, 01/2009 to 12/2015 Uc Health – Monument, CO,
Planned and executed [project].
Conducted analysis to address [issue] which led to [positive outcome].
Demonstrated full store expertise on merchandise locations, enabling optimum service to inquiring customers.
Served as high school student body president after being elected student council representative.
Tracked warehouse contents continually, maintained constant awareness of stock levels and performed formal inventory review [Timeframe].
Evaluated effectiveness of training by surveying trainees and managers and collecting before-and after-data showing training impact.
Trained internal staff members on administrative processes, work instructions and procedures to facilitate consistent and seamless company operations.
Successfully led key projects which resulted in [positive outcome].
Monitored multiple databases to keep track of all company inventory.
Prepared departmental contracts for attorney approval.
Created intricate and visually clear 3D renderings as part of major project proposals for architectural firms.
Effectively controlled the release of proprietary and confidential information for general client lists.
Explained menu to hospital patients, received food orders, helped prepare food and delivered meals to patients.
Led complete review of operational costs and potentially wasteful practices, resulting in minimal cost increases as company headcount and business volume skyrocketed.
Line Cook, to Neiman Marcus – Bergen, NJ,
Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Developed process that accurately tracked food costs more efficiently, saving $[Amount] in food waste per [Timeframe].
Washed and peeled ingredients to prepare for use in different meals and recipes.
Mentored and trained [Number] [Job title]s through [Action] and [Action], improving overall quality and performance.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Operated fryers and grills according to instructions to maintain safety and food quality.
Education and Training
High School Diploma: , Expected in 04/1989 Shalick P. High - New Jersey, GPA:
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