Line Cook Resume Example Outback Steakhouse

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 SteakhouseFebruary 2013Line 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 HotelMarch 2012 to January 2013Line 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 GrillFebruary 2012 to July 2012Kitchen Manager
Chicago, IL

Create menu items and daily specials.
In charge of purchasing, receiving, scheduling, and training new employees.

MargaritavilleMay 2011 to June 2012Kitchen 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 ClubApril 2010 to April 2011Saute 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 2010Line 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"sApril 2003 to November 2007Kitchen 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 restaurantOctober 1996 to February 2003Kitchen 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 School98High School Diploma: BasicSpringfield, IL

Le Cordon Bleu2010Associate of Science: CulinaryLas Vegas, NV

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

Line Cook Resume Example

Resume Score: 70%

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