Supervisor/Lead Cook Resume Example VCS Canteen

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 02/2020VCS Canteen - West Palm Beach, Florida

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 12/2019Chartwells Fau - Boca Raton, Florida

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 09/2019Watershed Treatment Center - Boynton Beach, Florida

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 - - West Palm Beach, FL | 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 - - West Palm Beach, FL | 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.

Resume Overview

Companies Worked For:

VCS Canteen
Chartwells Fau
Watershed Treatment Center

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 - West Palm Beach, FL | Associate of Arts
Cardinal Newman High School - West Palm Beach, FL | High School Diploma

Supervisor/Lead Cook Resume Example

Resume Score: 80%

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