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Line Cook Resume Example

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JC
Jessica Claire
Montgomery Street, San Francisco, CA 94105 (555) 432-1000, resumesample@example.com
Professional Summary

Diligent Chef 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 meeting every preparation and service need.

Accomplishments
  • Created over 16 personal menu's with more than 40 unique and delicious personal recipes.
  • Worked in more than 60 professional and non-professional events with complete customer satisfaction.
Skills
  • Recipe Creation
  • Portioning
  • Garnishing
  • Food Presentation
  • Food Spoilage Prevention
  • Institutional and Batch Cooking
  • Food Presentation Talent
  • Ingredients Measuring
  • Food rotation
  • Supply Management
  • Menu planning
  • Kitchen sanitation
  • Budgeting
  • Frying
  • Conveyor ovens
  • Plating
  • Food safety
  • Order delivery practices
  • Recipes and menu planning
  • Sanitization
  • Team management
  • Project organization
  • Process improvement
  • Relationship development
  • Problem resolution
  • Supervision
  • Operational improvement
Work History
03/2020 to 08/2020 Line Cook Hyatt Hotels Corp. | Greenwich, CT,
  • 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.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • 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.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Communicated closely with managers to fully understand special orders for customers, including those with food allergies and gluten intolerance.
  • Performed routine cleaning procedures across kitchen through sanitation and decontamination.
  • Prepared cooking, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Distributed food to team members with efficiency in high-volume environment.
  • Prepared average of 70+ orders each shift.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
01/2016 to 12/2018 Jr. Sous Hyatt Hotels Corp. | Hendersonville, TN,
  • Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
  • Gathered and placed all ingredients into workstations to meet shift needs.
  • Seasoned and marinated cuts of meat, poultry and fish.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Rotated through all prep stations to learn different techniques.
  • Learned specific cutting techniques for chopping vegetables and fresh spices.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
  • Assisted with routine stock rotation to keep ingredients fresh.
  • Rotated food regularly, removing outdated items for proper disposal.
  • Measured high demand spices and commonly used ingredients for 4 stations.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Kept 4 stations clean by wiping down counters and mopping up liquid spills during high traffic times in kitchen.
  • Produced revolutionary new age menu offerings to put establishments on local, regional and national map.
  • Kept labor at or below 13% to support business profit targets.
  • Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers.
  • Supervised and enhanced work of 3-person team producing more than 200 plates per day.
  • Ordered new ingredients and supplies to meet expected needs.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Signed for deliveries, checked items into inventory and stocked goods into proper locations.
  • Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
  • Mentored more than 3 kitchen staff at all levels to prepare each for demanding roles.
  • Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
01/2016 to 10/2018 Line Cook 5 Church | City, STATE,
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • 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.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Prepared estimated 80+ orders simultaneously during peak brunch,lunch,dinner periods with 98% accuracy rate, maximizing customer satisfaction and repeat business.
  • Grilled meats and seafood to customer specifications.
  • Communicated closely with Chefs to fully understand special orders for customers, including those with food allergies and gluten intolerance.
  • Transitioned between breakfast and dinner service by cleaning and restocking.
  • Fried, grilled and baked foods such as Chicken, Pork and Beef.
  • Performed routine cleaning procedures across kitchen through cleaning and sanitation.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Distributed food to team members with efficiency in high-volume environment.
  • Prepared average of 200+ orders each shift.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Handled portion control activities according to specified instructions provided by chef.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Produced over Number Type dishes per day and maintained near-perfect customer satisfaction scores.
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
Education
Expected in 2014 GED | Race To GED, Manassas, VA, GPA:
Certifications

Food Handlers License

Serv Safe Certified

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Resume Overview

School Attended
  • Race To GED
Job Titles Held:
  • Line Cook
  • Jr. Sous
  • Line Cook
Degrees
  • GED