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Jessica Claire
  • Montgomery Street, San Francisco, CA 94105
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
Professional Summary

Professional Line Cook with 25+ years of experience in a wide variety of fast paced kitchen environments. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Qualified and hardworking with a passion for food.

Skills
  • Kitchen management
  • Cash handling
  • Opening and closing procedures
  • Safe food handling
  • Kitchen equipment sanitation
  • Efficient multitasking
  • Food inspection
  • Teamwork
  • Ingredient preparation
  • Grill management
  • Cooking
  • Food rotation
Work History
Line Cook, 06/2019 to 01/2020
RhWrentham, MA,
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Grilled meats and seafood to customer specifications.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Cleaned counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination.
Lead Cook/Trainer, 08/2017 to 05/2019
Parker's Convenience StoresPort Royal, SC,
  • Taught kitchen staff safety protocols and restaurant standards.
  • Delegated jobs within kitchen depending on restaurant traffic and employee skill.
  • Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Shiftleader/ Lead Cook/Crew Trainer, 04/2013 to 03/2017
DennysCity, STATE,
  • Taught kitchen staff safety protocols and restaurant standards.
  • Delegated jobs within kitchen depending on restaurant traffic and employee skill.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
  • 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.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Fried, grilled and baked foods such as pancake puppies, tilapia, and pies
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
  • Cleaned counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination.
  • Crosstrained for FOH, which included:
  • Collaborated with kitchen team to support order preparation, manage efficient deliveries and minimize customer service issues by verifying meals.
  • Kept register accurate through correct billing, payment processing and cash management practices.
  • Worked with POS system to place orders, manage bills and handle complimentary items for dissatisfied customers.
  • Maintained table settings by removing courses, replacing utensils and refilling beverages promptly and courteously.
  • Enhanced operational efficiency by using slow periods to restock employee and customer supplies, including ice, condiments, utensils, napkins, trays and delivery bags.
  • Restocked salad bar and buffet for lunch and dinner service.
  • Greeted and maintained relationships with regular customers.
Assistant Kitchen Manager, 04/2006 to 01/2010
LonestarCity, STATE,
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Updated daily logs, checked in deliveries and submitted weekly reports.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Grilled meats and seafood to customer specifications.
  • Communicated closely with window managers 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.
Education
High School Diploma: , Expected in 05/1999
Douglas County High School - Winston, OR,
GPA:

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Resume Overview

School Attended

  • Douglas County High School

Job Titles Held:

  • Line Cook
  • Lead Cook/Trainer
  • Shiftleader/ Lead Cook/Crew Trainer
  • Assistant Kitchen Manager

Degrees

  • High School Diploma

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