LiveCareer-Resume

line cook server kitchen prep resume example with 5+ years of experience

Jessica Claire
  • Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
  • H: (555) 432-1000
  • C:
  • resumesample@example.com
  • Date of Birth:
  • India:
  • :
  • single:
  • :
Summary

Effective culinary professional offering 10 years of experience as Restaurant Cook. Considered hardworking, talented and well-rounded in various tasks, including plating foods and prepping. Consistent and quality work.

Skills
  • Menu knowledge
  • Recipe creation
  • Foodservice sanitation
  • High-volume dining
  • Dish preparation
  • Cutting and slicing techniques
  • Sauce preparation
  • Food presentation
  • Equipment cleaning and maintenance
  • Ingredient inspection
  • Food storage
  • Food inspection
  • Food safety understanding
  • Multitasking
  • Cleaning and organization
  • Recipe preparation
  • Contamination control
  • Safe food handling
  • Food preparation
  • Team-oriented
  • Highly motivated
Experience
Line Cook, Server, Kitchen Prep, 07/2013 - 08/2014
Continental Services Sterling Heights, MI,
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Delivered soiled dishes and pots and pans to washing areas and assisted in cleaning and drying all items.
  • Marinated food items according to corporate-provided instructions and recipes.
  • Arranged each place setting attractively and verified all items were clean and free from water spots and chips.
  • Recommended daily specials, wine selections and desserts to guide patrons toward more profitable items.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Educated guests on daily specials and menu offerings such as appetizers, entrees and desserts.
  • Operated POS terminals to input orders, split bills and calculate totals.
  • Kept stations stocked and ready for use to maximize productivity.
  • Managed closing duties, including restocking items and reconciling cash drawer.
  • Restocked nonperishables and other items, including condiments and napkins from inventory to keep pantry well-supplied.
  • Added special garnishes and other finishing touches to improve visual impact of plates and contrast or add flavor to dishes.
  • Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
  • Prepared salads and appetizers to back up kitchen staff.
  • Operated all kitchen equipment safely to avoid injuries.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
  • Cleaned dining area between guests with efficient sweeping, glass washing and spill removal.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Completed opening and closing checklists, including emptying trash, safeguarding alcohol and polishing silverware.
  • Washed and peeled ingredients to prepare for use in different meals and recipes.
Cook, 01/2012 - 05/2013
Continental Services Saint Clair Shores, MI,
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Garnished and arranged dishes into creative presentations to delight patrons.
  • Mixed, weighed and proofed ingredients to match exact recipe formula.
  • Sourced vendors and negotiated agreements to cut supply costs without affecting quality.
  • Developed strategies to enhance catering and retail foodservice revenue and productivity goals.
  • Communicated with wait staff regarding customer requests, dietary concerns and allergy questions.
  • Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
  • Replenished food items from inventory and rotated ingredients to use oldest products first.
  • Chopped, diced, and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Operated all kitchen equipment safely to avoid injuries.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
Cook, 01/2006 - 12/2008
Pollo Loco City, STATE,
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Mixed, weighed and proofed ingredients to match exact recipe formula.
  • Developed strategies to enhance catering and retail foodservice revenue and productivity goals.
  • Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
  • Replenished food items from inventory and rotated ingredients to use oldest products first.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Chopped, diced, and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Operated all kitchen equipment safely to avoid injuries.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
  • Emphasized food quality and specialized baking techniques to set items apart from competitor offerings.
  • Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Measured and regulated oven, broiler and roaster operations for cooking at correct temperatures.
Education and Training
GED: , Expected in 04/2008
-
Gladys Porter High-school - Brownsville, TX
GPA:
Status -

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Resume Overview

School Attended

  • Gladys Porter High-school

Job Titles Held:

  • Line Cook, Server, Kitchen Prep
  • Cook
  • Cook

Degrees

  • GED

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