Line Cook Resume Example Company Name

LINE COOK

Summary

New England Culinary Institute graduate with 10 years of diverse experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly in fine dining, casual dining, and catering establishments efficiently, while under pressure. Worldly, ambitious, and highly skilled in ethnic cuisine with a strong understanding of flavor profiles. Dependable food service professional looking to bring 10 years of foodservice experience to a challenging new role. Committed to hard work and furthering the company mission.

Experience

04/2017 to Current

Line Cook Company Name － City, State

Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Inquired about guest satisfaction, anticipated additional needs and happily fulfilled requests.
Resolved problems promptly and escalated larger concerns to management.
Forecasted, scheduled and monitored labor to be consistent with the hotels guests flow.
Maintained knowledge about multiple stations including grill, sautee, omlette, and garde manger in order to properly execute service when needed.
Provided constructive suggestions and encouragement to team members.
Consistently worked to improve WIG scores throughout the kitchen to maintain high standards.

03/2015 to 04/2017

Line-CookCompany Name － City, State

Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work
Maintained smooth and timely operations in preparation and deliver of meals and kitchen sanitation
Comprehensive knowledge of food and catering trends
Built loyal clientele through friendly interactions and consistent appreciation
Cross-trained and coordinated scheduling with team members to ensure seamless service

11/2014 to 03/2016

Culinary Intern/ Line cookCompany Name

Learned and practiced the skill of working with a wood stone oven and American flat top.
Acquired the skill of training new employees on different stations.
Knowledgeable about maintaining the backup of food for service.
Learned to single handled cook for over 500 people for lunch and dinner service.

05/2014 to 10/2014

Culinary Intern/ Line cookCompany Name － City, State

Assisted in plating tasting menus, wedding tastings, and plate ups of private dinners, during service
Daily thorough deep clean and inspection of stations, and food preparation areas to ensure safe and sanitary practices as well as food handling
Participated in the daily pickings of organically produced herbs, mints, vegetables, and floral garnishes from the restaurants own garden
Daily task included fresh quality food preparation, detailed organization, set-up of the station, firing orders, timing plate-ups, replenishing station and backup during service, as well as the breaking down of the station and separate private events
Learned and practiced the skill of chucking our locally harvested Retsyo Oysters Assigned to work in various stations such as AM Garde Manger, AM Grill & Sauté, PM Garde Manger, and assisted with PM Grill & Sauté occasionally.

04/2013 to 08/2013

Culinary Intern/ Line cookCompany Name － City

Daily task included food preparation, organization, set-up, firing, timing, replenishing, and breaking down of the food for multiple events large & intimate
Assisted with testing and adjusting new menu items
Assigned with leadership duties which included directing other interns and guiding them through food preparation for multiple events
Assigned to work in various stations such as saute, hot and cold appetizer while completing multiple tasks with minimum supervision
Able to improve in organization, team building, and management skills

08/2012 to 09/2012

Culinary InternCompany Name － City, State

Inspected and cleaned food preparation areas to ensure safe and sanitary food-handling Responsible for assisting in all garnishes for main courses, pasta, soups and desserts
Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
Executed various kitchen stations and assisted with the preparation of meat, fish, saute, pantry, stocks, jellies, and pate
Helped with preparation, set-up, and service for catering events

07/2011 to 09/2012

CashierCompany Name

Specialized in preparing breakfast and lunch selections from the menu.
Participate in janitorial services which include cleaning up after the customers and the facility.
DCPS Summer Youth Program.

07/2011 to 08/2011

Company Name

Culinary Arts Program Student Practiced creating recipes as the chef's in training shared among each other Worked on experience, skills, and techniques in the kitchen that involved team building skills
Involved in preparing and cooking for catered and private events
Studied for and earned the Serv Safe Certificate
Organization/Associations: Member of Chefs Move to School : Participated in the 2011-2012 Let's Move Event Les Dames d'Escoffier Slow Food : Montpelier, Vermont 2013-2014
Additional References Upon Request.

Education

06/2015

Associate: Occupational Studies Culinary ArtsNew England Culinary Institute － City, StateOccupational Studies Culinary Arts

06/2012

High School Diploma: Culinary ArtsTheodore Roosevelt Senior High School － City, StateCulinary Arts

Skills

Arts, Backup, Cooking, Directing, Firing, Team Building, Leadership, Management Skills, Producing, Quality, Scaling, Supervision, Multitasking, Later Services.

Resume Overview

School Attended

New England Culinary Institute
Theodore Roosevelt Senior High School

Job Titles Held:

Line Cook
Line-Cook
Culinary Intern/ Line cook
Culinary Intern
Cashier

Degrees

Associate : Occupational Studies Culinary Arts
High School Diploma : Culinary Arts

Line Cook Resume Example

Resume Score: 80%

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