Line Cook with 10 plus 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.
Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving. Followed proper food handling methods and maintained correct temperature of all food products. Established and maintained open, collaborative relationships with the kitchen team. Quickly and courteously resolved all guest problems and complaints. Prepared healthy, enjoyable meals for diners. Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports. Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods. Enforced appropriate work-flow and quality controls for food quality and temperature. Set up and performed initial prep work for food items. . Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.
Over 200 hours of internship experience at The Holiday Inn through the Shasta College Culinary program where I developed skills cooking on the line and for large banquets. Displayed a positive and friendly attitude towards customers and fellow team members. Set up and performed initial prep work for food items. Correctly and safely operated all kitchen equipment in accordance with set guidelines. Persistently strove for continual improvement and worked cooperatively as a team member
Classes in Restaurant and Facility Operations
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