LiveCareer-Resume

line cook resume example with 13+ years of experience

Jessica Claire
  • , , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
  • H: (555) 432-1000
  • C:
  • resumesample@example.com
  • Date of Birth:
  • India:
  • :
  • single:
  • :
Professional Summary

Talented Cook with excellent experience in 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 up-to-date food handling permit.


To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

Diligent 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 working hard.

Skills
  • Menu Item Memorization
  • Portion Management
  • Sauces Mixing
  • Kitchen Equipment Management
  • Attention to Detail
  • Reliable and Trustworthy
  • Cooking Method Accuracy
  • Time Management
  • Ingredient Weighing and Measuring
  • Food Allergen Safety
  • Task Prioritization
  • Teamwork and Collaboration
  • Professional Attitude
  • Server Communication
  • Kitchen Station Setup
  • Team Coordination
  • Cutting Meat
  • Kitchen Sanitization
  • Food Preparation
  • Back of House Operations
  • Head Chef Collaboration
  • Food Storage Procedures
  • Station Preparation
  • Servsafe Certified
  • Chopping Vegetables
  • Food Storage and Rotation
  • Collaborative Relationships
  • Recipe Development
  • Dishwasher Operation
  • Anticipating Problems
  • Temperature Control
  • Pizza Preparation
  • Work Inspections
  • Washing and Storing Dishes
  • Chef Assistance
  • Oven Operation
  • Menu Coordination
  • Sanitization Protocols
  • Food Service Sanitation
  • Deboning Fish
  • Surface Work
  • Garnishing
  • Portioning
  • Delegation and Task Management
Work History
Line Cook, 03/2022 - Current
Local Seattle, WA,
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Grilled meats and seafood to customer specifications.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Handled portion control activities according to specified instructions provided by chef.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Maintained central standardized recipe and ingredient repository with nutritional and cost information.
Chef, 03/2021 - 05/2022
Fresno County Eoc Fresno, CA,
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Placed orders to restock items before supplies ran out.
  • Oversaw grill, stove and oven and cleaned equipment after every shift.
  • Collaborated with staff members to create meals for large banquets.
Sous Chef, 10/2014 - 05/2021
Albertsons Company Inc. Calabasas, CA,
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • 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.
Chef De Cuisine, 04/2009 - 10/2014
Troon Golf, L.L.C. Fountain Hills, AZ,
  • Created menus and designed corresponding recipes for Barefoot Bob's.
  • Scheduled and supervised all kitchen employees such as dishwashers and waiters.
  • Oversaw preparation of creatively-designed recipes for Barefoot Bob's.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Placed orders to restock items before supplies ran out.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Arranged for kitchen equipment maintenance and repair when needed.
Education
No Degree: Culinary Arts, Expected in
-
Le Cordon Bleu College of Culinary Art - Boston - Cambridge,
GPA:
Status -
Serve Safe: Culinary Arts, Expected in 10/2008
-
Shriver Job Corps - Ayer, MA ,
GPA:
Status -
GED: , Expected in 09/2007
-
Quincy High School - Quincy, MA
GPA:
Status -
Certifications
  • ServSafe
  • CPR
  • AED
  • Allergen Awareness
,

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Resume Overview

School Attended

  • Le Cordon Bleu College of Culinary Art - Boston
  • Shriver Job Corps
  • Quincy High School

Job Titles Held:

  • Line Cook
  • Chef
  • Sous Chef
  • Chef De Cuisine

Degrees

  • No Degree
  • Serve Safe
  • GED

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