Prep Cook Resume Example

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(555) 432-1000,
Montgomery Street, San Francisco, CA 94105

Dynamic food service professional with excellent teamwork and skill in learning new tasks quickly. Highly knowledgeable in ingredient preparation, including slicing and cutting techniques, illustrated through 13 years of related experience.

Motivated and hardworking cook with 13 years of experience cooking delicious items quickly at fast food establishments. Expert at preparing various menu items using basic and advanced cooking methods. Customer-focused and dedicated to preparing orders exactly as requested.

  • Foodservice sanitation
  • Cutting and slicing techniques
  • Dish preparation
  • Equipment cleaning and maintenance
  • Recipe preparation
  • Ingredient inspection
Education and Training
Meadowdale High School Dayton, OH Expected in 05/1994 : General Studies - GPA :
Columbus State Community College Columbus, OH Expected in : Restaurant And Culinary Management - GPA :
Columbus Hospitality - Prep Cook
Granville, OH, 05/2016 - 06/2016
  • Executed proper techniques when preparing menu item ingredients.
  • Kept stations stocked and ready for use to maximize productivity.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Adhered to all regulatory standards regarding safe and sanitary food prep.
  • Made all meals in accordance with company standards and requirements.
  • Rotated stock items and ingredients to maintain efficiency and freshness.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Executed proper techniques to prepare menu item ingredients.
  • Organized and labeled stock of ingredients, keeping at appropriate temperatures.
  • Offered suggestions for improved training procedures, leading to an increase in employee retention.
  • Marinated and pre-cooked seafood and breakfast meats for appetizers and entrees to prepare for meal service.
  • Maintained quality and freshness of food by rotating stock 3 times per week.
  • Verified food was cooked properly by regulating temperature of ovens, broilers, grills and roasters.
  • Cooked food following specific measurements and recipes.
  • Operated grills and steamers to prepare vegetables, potatoes, rice and meats.
  • Assisted with training and development of new talent.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Salvation Army Usa - Head Chef
Columbus, OH, 06/2017 - 08/2018
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Incorporated customer recommendations and feedback to experiment with new dish creations.
  • Oversaw hiring, training and development of kitchen employees.
  • Created exciting dishes to draw in clientele and increase revenues.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Taught kitchen staff about proper nutrition, food allergies and dietary issues.
  • Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning.
  • Maintained records of payroll and attendance.
  • Ensured Lady's Kitchen met all regulations, including safety and sanitary guidelines.
  • Managed kitchen staff team of 7 and assigned various stages of food production.
  • Prepared schedules, work assignments and constructed employee compensation packages.
  • Developed innovative concession stand menu with over 10 offerings.
  • Monitored and improved work of 7 team members producing over 150 meals per night.
  • Trained numerous kitchen personnel from ground up to take on challenging stations such as grill and fry.
  • Determined food inventory needs.
  • Planned and prepared food products orders to maintain appropriate stock levels.
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
  • Developed innovative recipes to suit complicated dietary requirements for customers.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Prepared mise en place every day to promote efficient preparation of signature dishes.
Century Linen & Uniform - Assistant Supervisor
Pittsfield, MA, 06/2017 - Current
  • Evaluated employee performance and developed improvement plans.
  • Coordinated with internal departments to maximize operational efficiency across production and administrative areas.
  • Kept detailed records of department resource usage and expenses.
  • Oversaw employee supervision, client satisfaction, contract management and daily work.
  • Identified and corrected performance and personnel issues negatively impacting team and business operations.
  • Filed paperwork and submitted reports to upper management.
  • Organized schedules, workflows and shift coverage to meet expected business demands.
  • Coached and mentored employees by delivering training, guidance and performance monitoring.
  • Increased volume of work while maintaining high level of accuracy and quality.
  • Maintained positive work ethic and commitment to providing excellent service to improve operations efficiency and customer satisfaction.
  • Delegated daily tasks to team members to optimize team productivity.
  • Increased overall team efficiency and productivity.
  • Recruited, hired and trained 20 employees for marketing and sales department.

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Resume Strength

  • Length
  • Measurable Results
  • Personalization
  • Strong Summary
  • Target Job
  • Typos

Resume Overview

School Attended
  • Meadowdale High School
  • Columbus State Community College
Job Titles Held:
  • Prep Cook
  • Head Chef
  • Assistant Supervisor
  • Some College (No Degree)

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