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senior cook resume example with 9+ years of experience

JC
Jessica Claire
, , 100 Montgomery St. 10th Floor (555) 432-1000, resumesample@example.com
Summary

JessicaClaire, inovative cook with senior knowledge of all kitchen aspects safe serve operator certificate,extensive knowledge of all dishes,soup master, emphasizing on health fresh made to order dishes anything from steak ale diane to pasta carbonara/to breakfast master, crepes to order ,stuffed fernchtoast etc,can cook all brakfast, lunch, dinner

Skills
  • Culinary Techniques
  • Dish Preparation
  • Kitchen Staff Management
  • Food Preparing, Plating and Presentation
  • Culinary Trends
  • Inventory Management
  • Food Stock and Supply Management
  • Quality Assessment
  • Data Analysis
  • Team Collaboration
  • Sanitation and Cleaning
  • Scheduling Equipment Repairs
Experience
04/2016 to Current Senior Cook Chugach Alaska Corporation | Honolulu, HI,
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Developed recipes to meet consumer tastes, nutritional needs and budgetary considerations.
  • Developed strategies to enhance food-presentation aspects of catering and retail environments.
  • Placed orders for food and supplies used for creating meals for [Number] people.
  • Taught kitchen staff about proper nutrition, food allergies and dietary issues.
  • Used computer to store and retrieve data and online orders.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Trained kitchen workers on culinary techniques.
  • Checked freezer and refrigerator each day to verify proper functioning.
  • Operated variety of kitchen equipment to measure and mix ingredients.
  • Sanitized 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  • Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
  • Followed recipes and procedures to prepare, season and cook food products.
  • Cut, chopped and sliced meat and produce to prepare for cooking.
  • Communicated with kitchen employees, answered questions and offered insight into food preparations.
  • Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
  • Kept kitchen, cooking utensils and storeroom clean and neat.
  • Served as lead cook, guiding and assisting training of less experienced cooks.
  • Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.
08/2021 to 08/2021 Senior Cook Chugach Alaska Corporation | Indian Springs, NV,
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Developed recipes to meet consumer tastes, nutritional needs and budgetary considerations.
  • Developed strategies to enhance food-presentation aspects of catering and retail environments.
  • Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.
  • Served as lead cook, guiding and assisting training of less experienced cooks.
02/2014 to 08/2018 Cook III Aimbridge Hospitality | Santa Ana, CA,
  • Prepared and served meals by reviewing recipes and combining and cooking ingredients.
  • Replenished food items from inventory and rotated ingredients.
  • Coordinated orders to expedite food from kitchen according to cook time and delivery time.
  • Grilled and deep fried various foods from meats to potatoes.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Used standardized recipes and other instructions to prepare food.
  • Chopped, diced and sliced vegetables and fruit ahead of rush periods.
  • Followed established procedures and requirements for safe food handling, storage and service.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Operated grills, fryers and broilers to cook items to quality guidelines.
  • Wrapped, dated and labeled food items in storage for safety and freshness.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Carried pans and trays of food to and from work stations, stove and refrigerator.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Managed portion control using correct utensils during preparation and plating.
  • Took inventory counts before and after shifts to complete food inventory or storage sheets.
  • Regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
  • Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
Education and Training
Expected in 05/1991 High School Diploma | Front Range Community College, Westminster, CO GPA:

have employee of the month for acheiving highest daily sales ever recorded in celeastial history,was head cook did 3500 .00 in sales for day,4 hour lunch period

  • [Award] Recipient recived award /bonus
  • [Semester, Year] - Honor Rollwas at 3.5 gpa for academic
  • [Award] Recipientmusic award best soloist 1991 skyline high
Activities and Honors

employee of the month.

avid outdoorsman,hiker,fish

musician

  • Member, fishing colorado

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Resume Overview

School Attended

  • Front Range Community College

Job Titles Held:

  • Senior Cook
  • Senior Cook
  • Cook III

Degrees

  • High School Diploma

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