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line cook resume example with 3+ years of experience

Jessica Claire
  • Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
  • :
Professional Summary

Good worker offering more than 6 years working experience and working with people as a team. Organized, enthusiastic and can multi-task. I've had some good jobs where I was always working with people as team and collectively trying to get things done. I would enjoy this line of work because it will be beneficial for my experience in the current career I’m studying. My job as part of line crew would vary between doing what needed to be done and assisting coworkers who needed help. I’m now looking at becoming a cashier or sales associate to learn business and how to sell products.

Skills
  • Multi-task
  • Fast learner
  • Consistent
  • Reliable
  • Foodservice sanitation
  • Product cross-selling
  • Company standards
  • Effective prioritization
  • Recipe preparation
  • Highly motivated
Work History
Line Cook, 11/2019 to 01/2020
Hilton WorldwideNapa Valley, CA,
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
  • Maintained well-stocked stations with supplies and spices for maximum productivity
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines
  • Cleaned counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing
  • 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
Lead Line Cook, 04/2018 to 11/2019
The Cliffs ResortPismo Beach, CA,
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing
  • Maintained well-stocked stations with supplies and spices for maximum productivity
  • Unloaded food supplies from distributor trucks to efficiently organize inventory
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
  • Performed routine cleaning procedures across kitchen through check and inspection
  • Produced over 150 dishes per day and maintained near-perfect customer satisfaction scores
  • Prepared average of 100-150 menu items per shift
  • Packaged, arranged and labeled ingredient stock, storing at established temperatures
  • Wore protective attire and shoes and gloves and alerted customers of hot food and beverages to maintain safety
  • Restocked and cleaned restroom each day and night to keep facilities neat and inviting for all guests
  • Prepared wide range of menu items in addition to pizza, pan seared fish, custom sandwhiches, entrees giving customers variety
  • Increased kitchen efficiency by 50% by streamlining processes, reducing waste and mentoring team members on proper procedures
  • Cleaned counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination
  • Safely used kitchen equipment such as knives and slicer effectively reducing injuries
  • Guided prepared items into oven precisely to prevent skin burns and cooked at specific temperatures and times
  • Scrubbed grill after every hour and on customer request due to food allergies to clean food residue and avoid issues with allergens
  • Washed, chopped, cooked vegetables and added ingredients nescessary
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen
  • Served around 150-250 customers each during week by cooking fast food items quickly
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Landscaper Laborer, 04/2016 to 08/2018
Irwin LandscapingCity, STATE,
  • Applied weed- and pest-killing chemicals to lawns to protect growth and improve attractiveness
  • Used gardening tools, including shovels , lawn mower, etc
  • Maintained routine landscaping schedules to boost lawn health and keep facilities neat and well-groomed
  • Identified and removed poison ivy, kudzu and other invasive plants using clip methods
  • Installed stonework according to landscape design plan and client specifications
  • Mixed and sprayed fertilizers, and insecticides onto shrubs, trees and grass to maintain soil fertility and defend against weeds and insects
  • Followed planned landscaping designs to determine locations for sod, sown grass, flowers and foliage
  • Maintained grounds including trimming, weeding and general clean-up
  • Enhanced visibility and improved shapes of trees and bushes with proper pruning
  • Trimmed greenery, shrubs and hedges to maintain uniform appearance
  • Removed overgrowth, hazards and debris from common pathways to improve usability
  • Managed over 100 customers every week
Education
High School Diploma: , Expected in 06/2019 to Coxsackie-Athens High School - Coxsackie, NY
GPA:
  • Elected Captain of varsity football 2018
  • Had art in argritcultural centers
  • Did community service and helped on the school grounds

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Resume Overview

School Attended

  • Coxsackie-Athens High School

Job Titles Held:

  • Line Cook
  • Lead Line Cook
  • Landscaper Laborer

Degrees

  • High School Diploma

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