Line Cook with 8 years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.
Assisted co-workers.Checked the quantity and quality of received productsCleaned and prepared various foods for cooking or servingTrained staff of eight employees for correct facility procedures, safety codes, proper recipes and plating techniques.Frequently switched between positions as Cold Food prep, Soup Station Chef and Relief Chef mid shift to support changing needs of large industrial kitchen.Responsible for daily set up of five stations.Executed various kitchen stations and assisted with, meat, fish, saute or pantryInstructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food
Checked the quantity and quality of received productsMaintained a professional tone at all times, including during peak rush hours.Maintained a professional tone at all times, including during peak rush hours.Accurately recorded orders and partnered with team members to serve food and beverages that exceeded guests' expectations.Consistently adhered to quality expectations and standards.Seasoned and cooked food according to recipes or personal judgment and experienceEnsured first-in-first-out system with all ingredients labeled and stored properlyDirected the operation and organization of kitchens and all food-related activities, including the presentation and serving of food.
Provided courteous and informative customer service in an open kitchen format.Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.Followed proper food handling methods and maintained correct temperature of all food products.Prepared healthy, enjoyable breakfasts and dinners for diners.Enforced appropriate work-flow and quality controls for food quality and temperature.Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.Prepared for each shift by placing a clean cutting board and utensil bath at workstation.Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.
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