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Line Cook Resume Example

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Jessica Claire
  • Montgomery Street, San Francisco, CA 94105
  • H: (555) 432-1000
  • C:
  • resumesample@example.com
  • Date of Birth:
  • India:
  • :
  • single:
Professional Summary

Diligent Line Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to meeting every preparation and service need.

Accomplishments
  • Planning and prepping for, setting up for, serving during, and cleaning up after banquet events
  • Stocking bar during banquets and busy evenings
  • Filling in wherever needed, including doing dishes whenever shorthanded
  • Training new employees
  • Acting as unofficial Sous Chef
Skills
  • Food rotation
  • Recipe Creation
  • Portioning
  • Garnishing
  • Food Presentation
  • Food Presentation Talent
  • Kitchen sanitation
  • Supply Management
  • Menu planning
  • Order delivery practices
  • Frying
  • Sanitization
  • Plating
  • Food safety
  • Conveyor ovens
  • Recipes and menu planning
  • Supervision
  • Relationship development
  • Problem resolution
Work History
Line Cook, 08/2012 to 09/2020
Accor Hotels San Francisco, CA,
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Communicated closely with servers to fully understand special orders for customers, including those with food allergies and gluten intolerance.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Set up work stations and prepped food for dishes to increase productivity during busy mealtimes.
  • Maintained smooth and timely operations in preparation and delivery of meals.
Line Cook, 04/2005 to 08/2012
Accor Hotels New York, NY,
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Communicated closely with servers to fully understand special orders for customers, including those with food allergies and gluten intolerance.
  • Handled portion control activities according to specified instructions provided by chef.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Set up work stations and prepped food for dishes to increase productivity during busy mealtimes.
  • Maintained smooth and timely operations in preparation and delivery of meals.
Line Cook, 03/1998 to 09/2001
Accor Hotels Telluride, CO,
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Communicated closely with servers to fully understand special orders for customers, including those with food allergies and gluten intolerance.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Handled portion control activities according to specified instructions provided by chef.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Grilled meats and seafood to customer specifications.
  • Distributed food to team members with efficiency in high-volume environment.
Education
High School Diploma: , Expected in 06/1991
to
Martin DePorres - Jamaica Queens, NY,
GPA:

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Resume Overview

School Attended
  • Martin DePorres
Job Titles Held:
  • Line Cook
  • Line Cook
  • Line Cook
Degrees
  • High School Diploma

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