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Sauté Cook, FRY COOK, DISHWAHER Resume Example

Resume Score: 80%

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SAUTÉ COOK, FRY COOK, DISHWAHER
Summary
Skills
Experience
Sauté Cook, FRY COOK, DISHWAHER | 07/2019 to 05/2020Lou Malnati's Pizzeria PART TIME - SKOKIES, ILLIONIS
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Followed procedures to prevent cross-contamination of items for patrons with allergies and gluten intolerance
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Monitored freshness and condition of prepared foods by checking expiration dates and heat lamp temperatures.
  • Sanitized all cutting boards and surfaces at beginning of shift to avoid cross-contamination.
  • Handled waste management duties by properly and safely disposing of all trash at end of shift.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Interacted effectively with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Assisted in preparation of menu items such as steaks, burgers and sandwiches.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Followed recipes closely to prepare delicious meals in line with restaurants' reputation.
Pantrycook,banquetcook,dishwaher | 02/2006 to 08/2013renaissance hotel suties - SKOKIES, ILLIONIS
  • Improved operations by working with team members and customers to find workable solutions.
  • Improved profit margins by streamlining operations and workflow and negotiating competitive vendor contracts.
  • Recognized by management for providing exceptional customer service.
  • Worked closely with team members to deliver project requirements, develop solutions and meet deadlines.
  • Created agendas and communication materials for team meetings.
  • Performed site evaluations, customer surveys and team audits.
  • Earned reputation for good attendance and hard work.
  • Demonstrated self-reliance by meeting and exceeding workflow needs.
  • Improved customer satisfaction by finding creative solutions to problems.
Prep Cook, SAUTE COOK | 08/1993 to 09/2000Red Lobster Hospitality LLC - SCHUMBURE, ILLIONIS
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Operated grills and steamers to prepare vegetables, potatoes, rice and meats.
  • Cooked food following specific measurements and recipes.
  • Dressed, seasoned and garnished appetizers and salads to prepare for food service.
  • Identified machine malfunctions, leading to cost-saving repairs.
  • Organized and labeled stock of ingredients to maintain needed inventory levels.
  • Customized orders to account for customers' unique preferences and dietary requirements.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Used slower times to clean kitchen surfaces and equipment and restock supplies.
  • Assisted with dining room tasks by removing soiled dishes during meal service and returning to kitchen for washing.
  • Kept costs low by minimizing spoilage with proper stock rotation and storage.
  • Controlled risk of food-borne infection by consistently following sanitary requirements.
  • Worked quickly to stay ahead of demanding customer loads during rush periods without sacrificing quality.
  • Offered support to other stations in high-volume shifts or as needed.
Pizza Cook, LINE COOK, | 06/1994 to 08/1998Olive Garden RESURANT - SCHUMBER, ILLIONIS
  • Operated pizza oven and brick oven along with other kitchen equipment to prepare authentic Italian dishes.
  • Organized food preparation stations and replenished supplies regularly.
  • Created from-scratch pizza dough daily in large quantities following authentic Italian recipe.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Supervised kitchen staff and applied positive reinforcement, promoting pleasant working environment.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
  • Marinated food items according to corporate-provided instructions and recipes.
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Interacted effectively with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
Education and Training
LECDON Bleu Culinarty Art - - Chicago, IL | Associate of Applied Scienceinnation cusnies
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Resume Overview

Companies Worked For:

  • Lou Malnati's Pizzeria PART TIME
  • renaissance hotel suties
  • Red Lobster Hospitality LLC
  • Olive Garden RESURANT

School Attended

  • LECDON Bleu Culinarty Art

Job Titles Held:

  • Sauté Cook, FRY COOK, DISHWAHER
  • Pantrycook,banquetcook,dishwaher
  • Prep Cook, SAUTE COOK
  • Pizza Cook, LINE COOK,

Degrees

  • LECDON Bleu Culinarty Art - Chicago, IL | Associate of Applied Science

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