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Supervisor/Lead Cook Resume Example

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SUPERVISOR/LEAD COOK
Summary

Responsible professional proficient in measuring ingredients, washing and peeling vegetables and portioning food for plating. Certified Servsafe #12606616 and Culinary Arts. Easily lift up to 50 pounds and stand for long periods of time. Familiar with State of Florida health codes.

Hardworking Fast Food Cook offering excellent food preparation and handling skills. Keep kitchen areas well-stocked and organized for maximum efficiency. Team-oriented and reliable with excellent communication and problem-solving strengths.

Qualified Cook with over 10 years of experience in restaurant environments. Team-player highly skilled at communicating clearly with cashiers and kitchen staff. Current Food Handler permit.

Dedicated Prep Cook with over 10 years of experience preparing ingredients for fast dish assembly. Expert at making correct quantities of ingredients for expected number of customers. Work well independently with minimal supervision and with teammates.

Skills
  • Kitchen organization
  • Spoilage prevention
  • Ingredient preparation
  • Quality control
  • Food assembly
  • Plating and presentation
  • Safe food handling
  • Kitchen equipment cleaning
  • Stocking ingredients
  • Food preparation
  • Plating dishes
  • Preparing ingredients
  • Frying
  • Grilling
  • Stocking supplies
  • Cleaning and sanitization
  • Operating fryers and grills
  • Service-oriented mindset
  • Organizational ability
  • Safety standards training
  • Nutritional knowledge
  • Processing equipment proficiency
  • Time management
  • Service prioritization
  • Multitasking and prioritization
  • Flexibility
  • Marketing and sales experience
  • Problem solving
  • Customer service oriented
  • Cash register operation
  • Meat preparation
  • Culinary arts background
  • Health codes compliance
Experience
Supervisor/Lead Cook | 12/2019 to 02/2020Company Name - City, State
  • Identified and corrected performance and personnel issues negatively impacting team and business operations.
  • Monitored employee performance and safety, conducting retraining to correct problems and optimize productivity.
Supervisor | 11/2019 to 12/2019Company Name - City, State
  • Addressed employee and production issues to determine and implement optimal resolutions, preventing wasted resources and maintaining schedules.
  • Identified and corrected performance and personnel issues negatively impacting team and business operations.
  • Established and enforced clear goals to keep all employees on same level and working collaboratively.
  • Inspected incoming supplies to verify conformance with materials specifications and quality standards.
  • Realigned workflows with changing business demands by evaluating processes and employee strengths.
  • Monitored employee performance and safety, conducting retraining to correct problems and optimize productivity.
Lead Line Cook | 03/2012 to 09/2019Company Name - City, State
  • Skillfully made sandwiches, specialty items and custom orders to meet guest needs.
  • Improved employee performance by providing constructive suggestions and encouragement.
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Washed and peeled ingredients to prepare for use in different meals and recipes.
  • Prepared more than 100 dishes per day in fast-paced hospital environment while maintaining high customer satisfaction rate.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
  • Kept stations stocked and ready for use to maximize productivity.
  • Sanitized workstation at end of shift to prevent foodborne illnesses.
  • Built pizzas using proper amount of dough and quantities of toppings according to specifications.
Education and Training
Florida Culinary Institute/ Lincoln College - - City | Associate of ArtsCulinary Arts , 09/2010
  • Completed coursework in Fundamentals in Culinary,
  • Advanced Culinary Principles, Baking and pastry, Global Cuisine and Garde Mange and plating. Restaurant Management and wine tasting.
  • 3.5 GPA
Cardinal Newman High School - - City | High School Diploma07/1994
Accomplishments
  • Brought in $8,000 in additional revenue in 2008-2009.
  • Named Employee of the Month, April 2014 and September 2016.
  • Promoted to Lead Cook 2015
Activities and Honors
  • Member, Alumni Association of Florida Culinary Institute
Certifications
  • SafeServ Certified: Food Handler
  • SafeServ Certified: 12606616 Management
  • American Culinary Federation (ACF): Certified Culinarian as of 11/30/2010
  • Award for participating in Metropolitan Food Show. Got the pleasure of meeting Bobby Flay, Paula Dean, and other celebrity Chefs and local Chefs as well.
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Resume Overview

School Attended

  • Florida Culinary Institute/ Lincoln College
  • Cardinal Newman High School

Job Titles Held:

  • Supervisor/Lead Cook
  • Supervisor
  • Lead Line Cook

Degrees

  • Florida Culinary Institute/ Lincoln College - City | Associate of Arts
    Cardinal Newman High School - City | High School Diploma

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