Line Cook Resume Example
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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 Noble House Hotels And Resorts － Seattle , WA
- 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-CookOlive Garden － El Paso , TX
- 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 cookAspen Skiing Company, L.L.C.
- 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 cookJc Penney － Aspen , FL
- 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 cookBickford Senior Living － Hialeah
- 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 InternCyrano's Farm Kitchen － Olathe , 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
CashierBrueggers Bagels & Sandwich Shop
- 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
Accomplishments
- 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.
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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
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