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Line Cook Resume Example

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LINE COOK
Professional Summary

Culinary professional with 17 years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.

Highlights
  • ServSafe certified
  • Food handlers card
  • Inventory management familiarity
  • Focused and disciplined
  • High volume production capability
Professional Experience
Outback Steakhouse February 2013 Line Cook
Springfield, IL
  • Followed proper food handling methods and maintained correct temperature of all food products.
  • Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
The Custom House, Wyndham Blake Hotel March 2012 to January 2013 Line Cook
Chicago, IL
  • Worked all stations on the line.
  • In charge of prep and mise en place for desingnated station of the day.
  • Responsible for expediting food to the front of house.
Witts Bar and Grill February 2012 to July 2012 Kitchen Manager
Chicago, IL
  • Create menu items and daily specials.
  • In charge of purchasing, receiving, scheduling, and training new employees.
Margaritaville May 2011 to June 2012 Kitchen Supervisor
Chicago, IL
  • In charge of purchasing and maintaining low food costs.
  • Scheduling and training kitchen staff.
  • Enforced appropriate work-flow and quality controls for food quality and temperature.Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.
Illini Country Club April 2010 to April 2011 Saute Cook
Springfield, IL
  • Reported directly to Executive chef.
  • Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Set up and performed initial prep work for saute station.
  • Participated with creating new menu every week.
Koi Restaurant May 2008 to April 2010 Line Cook
Las Vegas, NV
  • Prepared for each shift by prepping and setting up mise en place for all stations.
  • Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods.
  • Expert in final plate preparation with authentic presentation.
Fat Willy"s April 2003 to November 2007 Kitchen Manager
Chatham, IL
  • Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
  • Create menu items and daily specials
  • Optimized profits by controlling food, beverage and labor costs on a daily basis.
Mario's Italian restaurant October 1996 to February 2003 Kitchen Manager
Springfield, IL
  • In charge of scheduling and staffing.
  • Scheduled and directed staff in daily work assignments to maximize productivity.
  • Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
  • Oversight of 30+ employees
Education
Lanphier High School 98 High School Diploma: Basic Springfield, IL
Le Cordon Bleu 2010 Associate of Science: Culinary Las Vegas, NV
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Resume Overview

Companies Worked For:

  • Outback Steakhouse
  • The Custom House, Wyndham Blake Hotel
  • Witts Bar and Grill
  • Margaritaville
  • Illini Country Club
  • Koi Restaurant
  • Fat Willy"s
  • Mario's Italian restaurant

School Attended

  • Lanphier High School
  • Le Cordon Bleu

Job Titles Held:

  • Line Cook
  • Kitchen Manager
  • Kitchen Supervisor
  • Saute Cook

Degrees

  • High School Diploma : Basic
    Associate of Science : Culinary

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