Line Cook Resume Example Company Name

LINE COOK

Summary

Precise Line Cook proficient in cooking exact number of items ordered by each customer while working simultaneously on several different orders. Well-versed in preparing specialty foods and reading food orders off monitors and slips. In-depth knowledge of kitchen and bakery equipment operations, including Slicer and Grinder.

Skills

Equipment cleaning and maintenance
Food storage
Cutting and slicing techniques
Sauce preparation
Ingredient inspection
Foodservice sanitation
Recipe creation
Food presentation
Team-oriented
Cleaning and organization

Highly motivated
Multitasking
Punctual and honest
Recipe preparation
Dish preparation
Contamination control
Food preparation
Equipment maintenance
Active listener
Effective prioritization

Experience

Line Cook | 01/2016 to 03/2020Company Name - City, State

Cut steak/debone chicken, Skin salmon, Smoke meats
Maintained consistent quality and high accuracy when preparing identical dishes every day.
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.
Grilled and deep fried various foods, including meats, potatoes and fish.
Created approximately [Number] orders simultaneously during busy periods.
Interacted effectively with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
Marinated food items according to corporate-provided instructions and recipes.
Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
Mentored and trained 12 prep cooks improving overall quality and performance.
Washed and peeled ingredients to prepare for use in different meals and recipes.
Supervised staff of 6, providing direction in preparing specialty items.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Developed process that accurately tracked food costs.
Prepared more than 75-100 dishes per day in fast-paced Fine Dining environment while maintaining high customer satisfaction rate.
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.
Assisted in preparation of menu items such as steaks, burgers and sandwiches.
Operated fryers and grills according to instructions to maintain safety and food quality.
Oversaw food product inventory, making recommendations to Region Manager to streamline kitchen operations.
Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.

Line Cook | 05/2012 to 03/2016Company Name - City, State

Cut steak/debone chicken, Skin salmon, Smoke meats
Maintained consistent quality and high accuracy when preparing identical dishes every day.
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.
Grilled and deep fried various foods, including meats, potatoes and fish.
Created approximately 75-100 orders simultaneously during busy periods.
Interacted effectively with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
Marinated food items according to corporate-provided instructions and recipes.
Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
Mentored and trained 12 prep cooks improving overall quality and performance.
Washed and peeled ingredients to prepare for use in different meals and recipes.
Supervised staff of 6, providing direction in preparing specialty items.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Developed process that accurately tracked food costs more efficiently.
Prepared more than 75-100 dishes per day in fast-paced Fine Dining environment while maintaining high customer satisfaction rate.
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.
Assisted in preparation of menu items such as steaks, burgers and sandwiches.
Operated fryers and grills according to instructions to maintain safety and food quality.
Oversaw food product inventory, making recommendations to Region Manager to streamline kitchen operations.
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.
Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.

Line Cook | 06/2008 to 05/2012Company Name - City, State

Cut steak/debone chicken, Skin salmon, Smoke meats
Maintained consistent quality and high accuracy when preparing identical dishes every day.
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.
Grilled and deep fried various foods, including meats, potatoes and fish.
Created approximately 75-100 orders simultaneously during busy periods.
Interacted effectively with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
Marinated food items according to corporate-provided instructions and recipes.
Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
Mentored and trained 12 prep cooks improving overall quality and performance.
Washed and peeled ingredients to prepare for use in different meals and recipes.
Supervised staff of 6, providing direction in preparing specialty items.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Developed process that accurately tracked food costs more efficiently.
Prepared more than 75-100 dishes per day in fast-paced Fine Dining environment while maintaining high customer satisfaction rate.
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.
Assisted in preparation of menu items such as steaks, burgers and sandwiches.
Operated fryers and grills according to instructions to maintain safety and food quality.
Oversaw food product inventory, making recommendations to Region Manager to streamline kitchen operations.
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.
Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.

Education and Training

Sigel - - City | GED08/2016

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Line Cook Resume Example

Resume Score: 80%

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