Pantry Cook Resume Example

• Carried out duties within fast-paced retail environment, providing organized stocking methods and plans.
• Organized stockroom by keeping products in correct locations, helping to maintain accurate inventory counts and free-flowing aisleways.
• Followed proper stock rotation procedures to minimize obsolescence and removed any out of date items from sales floor.
• Stocked and rotated products, supplies and paper goods.
• Counted and stocked different types of merchandise to comply with inventory control tag requirements.
• Removed debris from aisles to avoid blocking customers or adding any safety concerns.
• Received incoming product deliveries and relocated to storage shelves, coolers or bins.
• Examined incoming shipments to verify quality and quantity and returned unacceptable items to suppliers for refund or replacement.
• Palletized merchandise for easy movement to sales floor locations.
• Scanned container labels with RF scanners to verify contents and determine target destinations.

Due to COVID-19

• Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
• Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
• Maintained consistent quality and high accuracy when preparing identical dishes every day.
• Set up and performed initial prep work for food items such as soups, sauces and salads.
• Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
• Regulated oven, broiler and roaster operations for cooking at correct temperatures.
• Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
• 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.
• Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
• Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
• Enforced proper sanitation practices to prevent spoiling or contamination of foods.
• Grilled and deep fried various foods, including meats, potatoes and fish.
• Mixed, weighed and proofed ingredients to match exact recipe formula.
• Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
• Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
• Emphasized food quality and specialized baking techniques to set items apart from competitor offerings.

• Trained current employees on additional job positions to maintain coverage of roles at all times.
• Greeted and encouraged feedback from customers, using feedback to implement positive changes within store.
• Kept detailed records of meat cuts to ensure accurate inventories.
• Monitored employee use of machinery, including mincers, slicers and sausage fillers.
• Cut, wrapped, weighed and labeled orders for customers.
• Filled daily specialized requests and completed wholesale orders.
• Educated customers on meat choices and preparation methods to increase sales.
• Trained new employees on cleanliness, client interactions and various types of meat cuts.
• Answered customer questions about specific products and cut meats to specifications.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
• Handled escalated customer complaints to provide full resolutions and promote loyalty.
• Oversaw food preparation, production and presentation according to quality standards.
• Maintained optimal inventory levels and kept food costs in line with budget limitations.
• Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
• Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
• Coached kitchen team members and motivated performance in order to achieve demanding objectives in high-volume kitchen settings.
• Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.