Senior Cook resume example with 9+ years of experience
JessicaClaire
, , 609 Johnson Ave., 49204, Tulsa, OK100 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Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.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.
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