line cook resume example with 7+ years of experience
Jessica
Claire
resumesample@example.com
(555) 432-1000,
, , 100 Montgomery St. 10th Floor
:
Summary
Punctual Chef experienced in following menus and recipes to prepare foods. Skillful in setting up and cleaning equipment for daily food preparation and receiving, stocking and ordering ingredients and kitchen supplies. Excellent multitasker recognized for supporting successful kitchen operations. Hard-working Chef bringing detail-oriented approach to food preparation and handling. Keeps kitchen areas well-stocked and organized for maximum productivity. Team-oriented and reliable with excellent communication and problem-solving strengths. Precise chef proficient in cooking exact number of items ordered by each customer while working simultaneously on several different orders. Well-versed in preparing specialty foods by reading orders off monitors and slips. In-depth knowledge of kitchen and bakery equipment operations. Dedicated chef bringing 20 years of experience in restaurant environments. Team player skilled at communicating and translating customer requests. Deep understanding of OSHA and other compliance measures. Goal-oriented Cook skilled at preparing traditional and fine dining cuisines. Adept at grilling, sauteing and frying in busy, high production kitchens. Reliable employee with great collaboration and communication skills.
Skills
Sauce preparation
Recipe creation
Equipment cleaning and maintenance
Foodservice sanitation
Ingredient inspection
Food storage
Cutting and slicing techniques
Dish preparation
Food preparation
Contamination control
Active listener
Recipe preparation
Punctual and honest
Highly motivated
Effective prioritization
Staff training
Vegetable preparation
Hot and cold food preparation
Sauce development
Knife skills
Strong butchery skills
Recipe review
Ingredient mixing
Contemporary sauce work
Education and Training
Valley High SchoolLas Vegas, NVExpected in 06/1998 ā āHigh School Diploma: - GPA:
Experience
Local Public Eatery - Line Cook Seattle, WA, 11/2019 - 03/2020
Operated fryers and grills according to instructions to maintain safety and food quality.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Kept stations stocked and ready for use to maximize productivity.
Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Grilled and deep fried various foods from meats to potatoes.
Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Washed and peeled ingredients to prepare for different meals and recipes.
Precooked certain items during slow periods to reduce wait times during lunch and dinner rush.
Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
Marinated food items according to corporate-provided instructions and recipes.
Created nutritious, visually appealing, innovative and properly prepared and flavored food.
Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
Precooked garnishes for later use to top off fresh dishes.
Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Cooked multiple orders simultaneously during busy periods.
Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
Wal-Mart Supercenter - Modular Team Supervisor City, STATE, 09/2012 - 01/2019
Assigned tasks to employees and supervised activities to meet operational needs and boost customer satisfaction.
Led team by answering questions and solving complex problems daily.
Held performance evaluation meetings to discuss key performance indicators and address areas needing improvement.
Conducted quality checks and accuracy audits.
Measured performance and directed operations to drive continuous improvements.
Coordinated, organized and prioritized workloads for Modular team members.
Minimized waste and applied lean methods to save money and reduce expenditures.
Kept work areas clean, neat and free of safety hazards to maximize efficiency.
Delegated daily tasks to team members to optimize group productivity.
Promoted to leadership position in recognition of strong work ethic and provided exceptional customer service.
Assessed, motivated and empowered team members to work to build customer satisfaction and loyalty, to support retention and growth.
Fostered positive employee relationships through communication, training and development coaching.
Mentored newly hired employees on machine operations and implemented training on safety procedures to prevent injuries.
Conducted inspections of equipment before, during and after shifts to immediately resolve issues that could cause project delays.
Counted, sorted and stacked finished pieces for easy access.
Developed and implemented policies, procedures and process improvement initiatives to improve retention rates and increase customer satisfaction.
Operated hand and power tools to clear jams, adjust positions and trim rough edges.
Identified equipment issues using troubleshooting techniques to keep machinery fully operational during shifts.
UNLV/Aramark - BOH Supervisor Chef City, STATE, 09/2013 - 11/2019
Oversaw food preparation, production and presentation according to quality standards.
Coached kitchen team members and motivated performance in order to achieve demanding objectives in high-volume kitchen settings.
Maintained optimal inventory levels and kept food costs in line with budget limitations.
Planned and managed menus for weekly offerings and special events.
Developed and standardized new recipes to diversify kitchen offerings.
Collaborated with Head Chef to educate 63 employees on menu and procedural changes.
Redesigned training program for new employees to decrease training time 50%.
Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
Worked closely with team members to deliver project requirements, develop solutions and meet deadlines.
Prioritized and organized tasks to efficiently accomplish service goals.
Juggled multiple projects and tasks to ensure high quality and timely delivery.
Demonstrated self-reliance by meeting and exceeding workflow needs.
Demonstrated leadership by making improvements to work processes and helping to train others.
Provided excellent service and attention to customers when face-to-face or through phone conversations.
Improved operations by working with team members and customers to find workable solutions.
Supervised team of 63 employees in UNLV establishment, maintaining positive and productive atmosphere to enhance employee experience.
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