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Line Cook Resume Example

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LINE COOK
Summary

I am a hard-working Cook that brings a detail-oriented approach to food preparation and handling. Keeps kitchen areas well-stocked and organized for maximum efficiency. Team-oriented and reliable with excellent communication and problem-solving strengths.

Skills
  • Equipment cleaning and maintenance
  • Food presentation
  • Cutting and slicing techniques
  • Food storage
  • Foodservice sanitation
  • Ingredient inspection
  • Sauce preparation
  • Highly motivated
  • Multitasking
  • Food preparation
  • Punctual and honest
  • Effective prioritization
  • Contamination control
  • Team-oriented
  • Dish preparation
  • Active listener
  • Cleaning and organization
Experience
Line Cook, Galt House Hotel, December 2017-March 2020Louisville, KY
  • 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.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Marinated food items according to corporate-provided instructions and recipes.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Assisted in preparation of menu items such as steaks, burgers and sandwiches.
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Washed and peeled ingredients to prepare for use in different meals and recipes.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Hot Line Cook, Line hotel , February 2015-August 2016Los Angeles, CA
  • Followed proper food handling and sanitation techniques at all times for clean and healthy environment.
  • Prepared weekly grocery order for food purchasing, properly receiving and storing all food and supplies.
  • Sanitized workstation before and after shift to prevent illness and food contamination.
  • Weighed, measured and mixed ingredients to follow recipes and create dishes.
  • Assisted in preparation of menu items such as steaks, burgers and sandwiches.
  • Safely operated ovens, grills and other kitchen equipment to minimize accidents.
  • Communicated with wait staff regarding special requests, including food allergies and preparation techniques.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Set up work stations prior to restaurant opening to improve speed during busy periods.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • 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.
Line Cook, Sue Chef, Food Delivery Driver, Wolfgang Puck Catering At Sony pictures, March 2011-January 2015Culver City, CA
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Supervised all kitchen food preparation in demanding, high-volume environment.
  • Kept stations stocked and ready for use to maximize productivity.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Oversaw kitchen employee scheduling to meet all coverage needs and avoid wasted labor.
  • 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.
  • Performed as head chef as needed to maintain team productivity and restaurant quality.
  • 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.
  • Picked up meals from local restaurants and dropped off at residential and business customer locations.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Interacted effectively with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Recorded weekly hours and mileage for accurate payment.
  • Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
Education and Training
High School DiplomaOptimist Charter High School, , Los AngelesCAJanuary 2007
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Resume Overview

Companies Worked For:

  • Galt House Hotel
  • Line hotel
  • Wolfgang Puck Catering At Sony pictures

School Attended

  • Optimist Charter High School

Job Titles Held:

  • Line Cook
  • Hot Line Cook
  • Line Cook, Sue Chef, Food Delivery Driver

Degrees

  • High School Diploma

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