LiveCareer-Resume

Senior Cook resume example with 9+ years of experience

Jessica Claire
  • , , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
  • H: (555) 432-1000
  • C:
  • resumesample@example.com
  • Date of Birth:
  • India:
  • :
  • single:
Summary

Dedicated employee known for punctuality, pursuing employment options where good customer service and positive attitude will make a difference. Flexible hard worker ready to learn and contribute to team success. Organized and motivated employee eager to apply time management and organizational skills in various environments. Seeking any opportunities to expand skills while facilitating company growth.

Skills
  • Dish preparation
  • Kitchen staff management
  • Culinary techniques
  • Nutrition
  • Inventory oversight
  • Cleaning and sanitizing methods
  • Safety and health guidelines
  • Meal preparation
  • Food allergy understanding
  • Cleaning and sanitation
  • Banquets and catering
  • Pantry restocking
  • Team training
  • Food preparation techniques
  • Kitchen equipment and tools
  • Recipe creation
  • Grilling and deep frying skills
  • Menu development
  • Food procurement
Experience
Senior Cook, 03/2020 - Current
Lutheran Social Service Of Minnesota Westbrook, MN,
  • Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.
  • Created nutritious, visually appealing, innovative and properly prepared and flavored food.
  • Communicated with kitchen employees, answered questions and offered insight into food preparations.
  • Kept kitchen, cooking utensils and storeroom clean at all times.
  • Sanitized all counters and utensils used for preparation of raw meat, poultry, fish and eggs.
  • Developed strategies to enhance food-presentation aspects of catering and retail environments.
  • Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
  • Checked freezer and refrigerator each day to verify proper functioning.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Served school students [1200] nutritious meals each day.
  • Completed workstation set up and break down, properly disposing of leftover food.
  • Kept stations stocked and ready for use to maximize productivity.
  • Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
  • Stood in for other members of kitchen staff.
  • Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
  • Inventoried kitchen sections and refilled supplies.
  • Trained new chefs on menu items and kitchen procedures.
  • Grilled and deep fried various foods from meats to potatoes.
  • Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
  • Double-checked plated meals for any last minute changes before sending to dining room.
  • Filled specialized menu orders.
  • Implemented food quality specifications through menu planning, plate presentation and quality checks.
  • Assisted Sous Chef with training and development of culinary staff.
  • Precooked garnishes for later use to top off fresh dishes.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Senior Cook, 08/2018 - 03/2020
Lutheran Social Service Of Minnesota Willmar, MN,
  • Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.
  • Created nutritious, visually appealing, innovative and properly prepared and flavored food.
  • Developed strategies to enhance food-presentation aspects of catering and retail environments.
  • Communicated with kitchen employees, answered questions and offered insight into food preparations.
  • Kept kitchen, cooking utensils and storeroom clean at all times.
  • Sanitized all counters and utensils used for preparation of raw meat, poultry, fish and eggs.
  • Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
  • Checked freezer and refrigerator each day to verify proper functioning.
  • Trained kitchen workers on culinary techniques.
  • Taught kitchen staff about proper nutrition, food allergies and dietary issues.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Placed orders for food and supplies used for creating meals for [400] people.
  • Placed orders for food and supplies used for creating meals for [400] people.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Completed workstation set up and break down, properly disposing of leftover food.
  • Kept stations stocked and ready for use to maximize productivity.
  • Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
  • Stood in for other members of kitchen staff.
  • Trained new chefs on menu items and kitchen procedures.
  • Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
  • Inventoried kitchen sections and refilled supplies.
  • Monitored culinary standards and operational guidelines, including kitchen areas, food preparation and facility conditions.
  • Cooked food following specific measurements and recipes.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Grilled and deep fried various foods from meats to potatoes.
  • Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
  • Double-checked plated meals for any last minute changes before sending to dining room.
  • Filled specialized menu orders.
  • Implemented food quality specifications through menu planning, plate presentation and quality checks.
  • Assisted Sous Chef with training and development of culinary staff.
  • Analyzed forecast sheets and production plans to prepare ingredients for daily menu.
  • Precooked garnishes for later use to top off fresh dishes.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Grill Cook, 02/2012 - 08/2018
Nana Regional Corporation Norfolk, VA,
  • Maintained cleanliness and organization of all line workstations.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Distributed prepared food to servers in well-ordered manner.
  • Assisted in preparation of menu items ranging from burgers to sandwiches.
  • Grilled various cuts of meat and seafood items to meet customer specifications and food handling standards.
  • Monitored kitchen productivity and assessed overall productivity and workflow.
  • Reviewed quality standards and verified continuous application throughout kitchen environment.
  • Planned and prepared schedules for food preparation.
  • Marinated food items according to corporate-provided instructions and recipes.
  • Supported other kitchen team members when needed.
  • Cooked all food to order ensuring adherence to company quality standards.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Prepared over [10-15] menu items during each shift.
  • Sanitized workstation before and after shift to prevent illness and food contamination.
  • Safely operated ovens, grills and other kitchen equipment to minimize accidents.
  • Set up work stations prior to restaurant opening to improve speed during busy periods.
  • Communicated with wait staff regarding special requests, including food allergies and preparation techniques.
  • Chopped, diced and sliced ingredients for stir-fries, salads and appetizers.
  • Collaborated with kitchen team to resolve any issues quickly and effectively.
  • Garnished and arranged plated meals.
  • Weighed, measured and mixed ingredients to follow recipes and create dishes.
  • Trained [Cook]s in such tasks as chopping vegetables, sauteing meats and grilling fish.
  • Prepared and plated up to [200-250] dishes per day in busy, [cafeteria] restaurant.
Education and Training
: Advanced Culinary Arts, Expected in 02/2012
-
Treasure Island Job Corps Center - San Francisco, CA,
GPA:
: Culinary Arts, Expected in 02/2011
-
Denison Job Corps Center - Denison, IA
GPA:
High School Diploma: , Expected in 06/2009
-
South Salem High School - Salem, OR
GPA:
Certifications
  • [Advanced Culinary Completion Certificate] Training - [2012]
  • [Line Cook Certification] Training - [2012]
  • [Basic Culinary Completion Certificate] Training - [2010]
  • [ServSafe Certification Manager's Edition] Training - [Expires 2022]
  • Award Of Recognition - [5 years]

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Resume Overview

School Attended

  • Treasure Island Job Corps Center
  • Denison Job Corps Center
  • South Salem High School

Job Titles Held:

  • Senior Cook
  • Senior Cook
  • Grill Cook

Degrees

  • High School Diploma

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