Line Cook, Server, Kitchen Prep Resume Example Sasi's Thai Restaurant

LINE COOK, SERVER, KITCHEN PREP

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

07/2013 to 08/2014

Line Cook, Server, Kitchen PrepSasi's Thai Restaurant － Brownsville, TX

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.

01/2012 to 05/2013

CookRehab Bar (mynt) － Brownsville, TX

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.

01/2006 to 12/2008

CookPollo Loco － Brownsville, TX

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

04/2008

GEDGladys Porter High-school － Brownsville, TX

Resume Overview

Companies Worked For:

Sasi's Thai Restaurant
Rehab Bar (mynt)
Pollo Loco

School Attended

Gladys Porter High-school

Job Titles Held:

Line Cook, Server, Kitchen Prep
Cook

Degrees

Line Cook, Server, Kitchen Prep Resume Example

Resume Score: 80%

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