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Line Cook, Prep Cook, Dishwasher Resume Example

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LINE COOK, PREP COOK, DISHWASHER
  • I did web development 10 years freelance and also contract work. That includes IT work.
Professional Summary

I have been working in the kitchen as a line cook for 10 years. I am looking for the opportunity to work in the kitchen. I can wash dishes, mop floors, organize freezers fifo. I can portion, prep, salad, fry, grill. I need work on saute.

Skills
  • Recipe Creation
  • Garnishing
  • Food Spoilage Prevention
  • Ingredients Measuring
  • Food Preparation and Safety
  • Food Processing
  • Ingredient Preparation
  • Excellent Communication
  • Efficient Multitasking
  • Chemical Use
  • Interactive Communication Skills
  • Equipment Cleaning
  • Dishwasher Operation
  • Portioning
  • Food Presentation
  • Food Presentation Talent
  • Stocking and Replenishing
  • Food Preparation
  • Cleaning and Organization
  • Effective Prioritization
  • Quick-Learning
  • Kitchen Equipment Use
  • Teamwork
  • Cleaning
  • Food Safety
  • Institutional and Batch Cooking
Work History
Line Cook, Prep Cook, Dishwasher, 07/2019 to Current
Company Name – City, State
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Washed equipment, surfaces, refrigerators and other areas and applied sanitizing chemicals.
  • Oversaw incoming deliveries, including unboxing supplies, shelving stock and rotating items.
  • Helped team meet expected demands by restocking work areas throughout restaurant such as server stations, salad bars and supply cupboards.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Worked with chemicals such as detergent, rinse agents and sanitizers to protect customer health.
  • Loaded more than Number glasses, silverware and dishes into dishwasher each shift, running average of Number loads per day.
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Completed extra cleaning work on garbage cans, racks, dry storage areas and other fixtures to keep kitchen spotless.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Stepped into additional roles during busy times to boost coverage of important stations.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Scraped, washed and efficiently restacked dishware, utensils and glassware to keep kitchen ready for customer demands.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Moved items from main storage areas to easily accessible small fridge, freezers and containers to support kitchen staff efficiency.
  • Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
  • Increased machine efficiency by scraping and pre-washing dishes.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Kept kitchen areas neat and clean by removing trash and organizing supplies.
  • Used Type sprayer to loosen food residue and enhance cleaning.
  • Boosted team efficiency by keeping kitchen areas organized, clean and properly sanitized.
  • Assisted with kitchen prep work to help operations run smoothly and meet customer needs.
  • Maintained clean and contaminant-free cooking equipment and receptacles through Technique and Technique.
  • Troubleshot equipment malfunctions and completed minor repairs to keep equipment functioning.
  • Packaged, arranged and labeled ingredient stock, storing at established temperatures.
  • Maintained proper temperatures, behaviors and controls to meet or exceed health department standards.
  • Performed routine cleaning procedures across kitchen through Action and Action.
  • Efficiently loaded and unloaded dishwashers, cleaning by hand large pots or Type items used often by kitchen staff.
  • Cooked all menu items according to specified instructions.
  • Transitioned between breakfast and dinner service by Action and Action.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Increased kitchen efficiency by Number% by streamlining processes, reducing waste and mentoring team members on proper procedures.
  • Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
  • Disinfected counters and wiped down food prep surfaces to prevent illness and cross-contamination from raw meats.
  • Suggested actionable improvements to streamline training procedures.
  • Grilled meats and seafood to customer specifications.
  • Distributed food to team members with efficiency in high-volume environment.
  • Distributed food to wait staff quickly during busy peak periods to drive customer satisfaction.
  • Trained, managed and guided NumberJob titles, improving overall performance and productivity Number%.
Line Cook, 07/2017 to 07/2018
Company Name – City, State
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • 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.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Grilled meats and seafood to customer specifications.
  • Safely used kitchen equipment such as Type and Type, effectively reducing injuries and burns Number%.
  • Collaborated with Job titles to collect information about specific customer desires and dietary needs.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Transitioned between breakfast and dinner service by Action and Action.
  • Fried, grilled and baked foods such as Type, Type and Type.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Prepared average of Number orders each shift.
  • Trained, managed and guided NumberJob titles, improving overall performance and productivity Number%.
  • Prepared estimated Number orders simultaneously during peak Timeframe periods with Number% accuracy rate, maximizing customer satisfaction and repeat business.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Handled portion control activities according to specified instructions provided by chef.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Performed routine cleaning procedures across kitchen through Action and Action.
  • Developed Type process that reduced waste Number% and improved supply turnover Number%.
  • Distributed food to team members with efficiency in high-volume environment.
  • Communicated closely with Job titles to fully understand special orders for customers, including those with food allergies and gluten intolerance.
Dishwasher and Prep Cook, 07/2016 to 07/2017
Company Name – City, State
  • Helped team meet expected demands by restocking work areas throughout restaurant such as server stations, salad bars and supply cupboards.
  • Completed extra cleaning work on garbage cans, racks, dry storage areas and other fixtures to keep kitchen spotless.
  • Washed equipment, surfaces, refrigerators and other areas and applied sanitizing chemicals.
  • Volunteered to assist Job titles with Task and Task during peak meal times after completing dishwashing duties.
  • Cleared, washed and stacked all plates, dining utensils and trays quickly and without breaking.
  • Effectively scrubbed and scoured pots and pans using Type and Type products to remove burnt-on food.
  • Kept all dishes, utensils and glassware clean and rotated following safety standards by Action.
  • Paid close attention to all instructions from Job titles and carefully studied Technique, successfully establishing skills in Skill and Skill.
  • Cultivated strong customer relationships to generate repeat and referred patronage by offering spotless dishes and Result.
  • Efficiently and quickly cleaned various dishes, silverware and Type to provide smooth service and reduce wait times.
  • Performed routine maintenance on Type and Type equipment by request of managers.
  • Gently moved glassware, crystal and other delicate items to prevent breakage.
  • Disinfected counters and wiped down food prep surfaces to prevent illness and cross-contamination from raw meats.
  • Communicated with team members to keep operations running smoothly by helping with Task and Task.
  • Efficiently loaded and unloaded dishwashers, cleaning by hand large pots or Type items used often by kitchen staff.
  • Established great relationships with staff by promoting team-oriented atmosphere through use of Skill and Skill.
  • Kept work area clean, dry and free of debris to prevent incidents and accidents.
  • Maintained clean and contaminant-free cooking equipment and receptacles through Technique and Technique.
  • Troubleshot equipment malfunctions and completed minor repairs to keep equipment functioning.
  • Loaded more than Number glasses, silverware and dishes into dishwasher each shift, running average of Number loads per day.
  • Assisted with kitchen prep work to help operations run smoothly and meet customer needs.
  • Scraped, washed and efficiently restacked dishware, utensils and glassware to keep kitchen ready for customer demands.
  • Kept kitchen areas neat and clean by removing trash and organizing supplies.
  • Moved items from main storage areas to easily accessible small fridge, freezers and containers to support kitchen staff efficiency.
  • Used Type sprayer to loosen food residue and enhance cleaning.
  • Oversaw incoming deliveries, including unboxing supplies, shelving stock and rotating items.
  • Worked with chemicals such as detergent, rinse agents and sanitizers to protect customer health.
  • Boosted team efficiency by keeping kitchen areas organized, clean and properly sanitized.
  • Maintained proper temperatures, behaviors and controls to meet or exceed health department standards.
  • Increased machine efficiency by scraping and pre-washing dishes.
  • Stepped into additional roles during busy times to boost coverage of important stations.
Line Cook, 07/2010 to 07/2012
Company Name – City, State
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • 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.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Grilled meats and seafood to customer specifications.
  • Safely used kitchen equipment such as Type and Type, effectively reducing injuries and burns Number%.
  • Collaborated with Job titles to collect information about specific customer desires and dietary needs.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Communicated closely with Job titles to fully understand special orders for customers, including those with food allergies and gluten intolerance.
  • Distributed food to team members with efficiency in high-volume environment.
  • Developed Type process that reduced waste Number% and improved supply turnover Number%.
  • Managed Number-person staff, supervised preparation of Type foods and explained steps for readying specialty items, including Type and Type food.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Performed routine cleaning procedures across kitchen through Action and Action.
  • Handled portion control activities according to specified instructions provided by chef.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Prepared estimated Number orders simultaneously during peak Timeframe periods with Number% accuracy rate, maximizing customer satisfaction and repeat business.
  • Trained, managed and guided NumberJob titles, improving overall performance and productivity Number%.
  • Prepared average of Number orders each shift.
  • Fried, grilled and baked foods such as Type, Type and Type.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Produced over NumberType dishes per day and maintained near-perfect customer satisfaction scores.
  • Transitioned between breakfast and dinner service by Action and Action.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Managed relationships with Number vendors by negotiating prices of ingredients and equipment, resulting in Number% savings on budget.
Education
High School DiplomaNorthside High School - City
Texas A&M University - City, State
Houston Community College - Northline - City
Blinn College - City, State
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Resume Overview

School Attended

  • Northside High School
  • Texas A&M University
  • Houston Community College - Northline
  • Blinn College

Job Titles Held:

  • Line Cook, Prep Cook, Dishwasher
  • Line Cook
  • Dishwasher and Prep Cook

Degrees

  • High School Diploma

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