Experienced line cook with 8 yrs of experience in fast paced, high energy culinary environments. Skilled in preparing and plating food in fast paced kitchens. I am ambitious and highly adept at assessing flavor profiles.
Studied under Austin Yancey at le cordon bleu.
Supported all kitchen operations when chef was absent.
Baked, roasted, broiled, and steamed meats, fish, vegetables and other foods
Checked temperatures of freezers, refrigerators, and heating equipment to ensure proper functioning.
Cleaned and inspected galley equipment, kitchen appliances, and work areas.
Portioned, arranged, and garnished food, and served food to waiters or patrons
Cleaned and prepared various foods for cooking or servingExecuted various kitchen stations and assisted with, meat, fish, saute or pantryPrepared a variety of foods according to customers' orders or supervisors' instructionsPrepared dishes following recipe or verbal instructions
Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes. Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving. Established and maintained open, collaborative relationships with the kitchen team. Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Enforced appropriate work-flow and quality controls for food quality and temperature.Developed strategies to enhance catering and retail food service revenue and productivity goals.Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods.Persistently strove for continual improvement and worked cooperatively as a team member.
Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.Consistently produced exceptional menu items that regularly garnered diners' praise.Established and maintained open, collaborative relationships with the kitchen team.Set up and performed initial prep work for food items such as soups, sauces and salads.
Classes in Restaurant and Facility OperationsCourses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International Cuisine, Nutrition courses
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