Former construction worker and certified audio engineer at the age of 24 I decided to change my career to culinary. In the midst of my culinary training I have worked a a number of restaurants as a dishwasher, prep cook, and line cook. My involvement in all the aspects of the restaurant world gives me a great perspective of the effort involved in all aspects of making a restaurant profitable. I started as a dishwasher and delivery driver at Papa johns and found myself years later as a cook at Red House. A highly rated eatery and boutique in the heart of university heights.
During my time at guitar center I received two awards for customer service along with two framed acknowledgments hung in the store. These awards were given when customers went out of their way to find out the managers name and personal email to remark about an associates particular strengths in customer service. During my time as a cook I have worked my way up the latter starting as a dishwasher and ending up as a cook, driving closer to my goal each and every day.
At Red house I was in charge of inventory placement and regulation, prep cooking everything, making desserts, and preparing the pizza. Along with a greater understanding of product/time overcoming cost I learned a great deal about cooking and time management. Working in a hot fast paced kitchen I learned to balance multiple recipes at a time achieving a lower cost from the final product due to good time management.
I started at Papa johns as a delivery driver/dish washer and left as a line cook. I was in charge of organizing my delivery money, proof checking orders before they went out and drive time management. As a line cook I was in charge of docking and slapping out the dough, making the pizza, tending the ovens and register as well as quality checking my final product.
As a sales associate at Guitar Center I was in charge of reaching my personal sales quota as well as closing the store including; cash drawer counting, assembling displays, and general department management and upkeep. I left this job to move back to San Diego closer to my family.
After working through Safety and Sanitation 101 as well as food theory I am planning on continuing my studies to complete my associates of arts in the field of Culinary Arts.
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