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wok cook resume example with 5+ years of experience

Jessica Claire
  • Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
  • H: (555) 432-1000
  • C:
  • resumesample@example.com
  • Date of Birth:
  • India:
  • :
  • single:
Professional Summary

Dynamic food service professional driven toward continuous improvement and committed to going above and beyond to complete tasks and assist other team members. Well-versed in standard food prep techniques, as well as safe food-handling standards. Talented Wok Cook with 6 years of experience in restaurant environment. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Qualified and hardworking with up-to-date food handling permit. A driven Chef effectively trained and well-versed in preparing ahead of time for busy periods. A skilled and talented individual trained in various Asian-centered cuisine. Looking to join a new organization in a role as a Sous Chef.

Skills
  • Cooking techniques
  • Wok usage
  • Recipe creation
  • Effective communication
  • Proper food storage
  • Food inspection
  • Teamwork
  • Cooking
  • Kitchen organization
  • Ingredient preparation
  • Efficient multitasking
  • Kitchen equipment sanitation
  • Deep frying
  • Food processing
  • Grill management
  • Basic math
  • First Aid/CPR
  • Leadership
  • Cultural awareness
  • Detail-oriented
Work History
Wok Cook, 02/2020 - Current
Aramark Corp. Maryville, MO,
  • Delivered meals made from high-quality ingredients using attractive plating techniques.
  • Chopped vegetables and cut meat to prepare for dinner hour.
  • Prepared wok-centered meals and foods, including dumplings, stir-fries, meats and noodles.
  • Operated wok containing oil and using high heat level carefully to avoid burns and injuries.
  • Organized server tickets to expedite food orders.
  • Prepared sauces and garnishes to complement sauteed menu items.
  • Covered, dated, rotated and properly stored food items to preserve quality and freshness.
  • Leveraged scales, dishers and ladles to monitor portion control.
  • Liaised with sous chef throughout shift to obtain food prep and kitchen management instructions.
  • Set up and maintained saute station to facilitate kitchen operations.
  • Adhered to safety procedures for operating and cleaning kitchen tools and machinery to avoid injury.
  • Sauteed and seasoned meats, pastas and vegetables to customer taste preference.
  • Performed thorough quality checks of food plating and presentation.
  • Maintained neat appearance and clean uniform to project professionalism to customers.
  • Notified kitchen manager of shortages to maintain inventory.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Maintained spotless and tidy dining area by throwing away food wrappers on tables, emptying trash receptacles and cleaning floors during slow periods.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Collaborated with Executive Chef to collect information about specific customer desires and dietary needs.
  • Collaborated with manager immediately when serious equipment failures occurred to resolve quickly and avoid slow-downs.
  • Packaged, arranged and labeled ingredient stock, storing at established temperatures.
  • Oversaw inventory and restocked ingredients following First-In First Out (FIFO) method to minimize spoilage.
  • Trained and assisted new kitchen staff members.
  • Prepared average of 500+ menu items per shift.
  • Communicated with management on food inventory stock to request order placement.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Sous Chef, 07/2019 - 03/2020
Columbus Hospitality Worthington, OH,
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Established and updated staff schedules and assignments to optimize coverage of peak times.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Mentored more than 12 kitchen staff at all levels to prepare each for demanding roles.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Disciplined and dedicated to meeting high-quality standards.
Kitchen Lead, 06/2018 - 07/2019
Earth Fare, Inc Rock Hill, SC,
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Motivated staff to perform at peak efficiency and quality.
  • Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Kitchen Lead, 04/2015 - 01/2018
Earth Fare, Inc Seminole, FL,
  • Motivated staff to perform at peak efficiency and quality.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Oversaw food preparation and monitored safety protocols.
  • Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
  • Helped general management develop prices based on inventory costs and portion sizes.
  • Checked and tested foods to verify quality and temperature.
  • Maximized quality assurance by completing frequent checks of line.
  • Wiped down counters using sanitizing spray to prevent cross-contamination among food items.
  • Coordinated and organized all restaurant inventory.
  • Hired and managed all kitchen staff.
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
  • Purchased food and cultivated strong vendor relationships.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
Education
High School Diploma: , Expected in 05/2016
-
Stony Point High School - Round Rock, TX
GPA:
Status -

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Resume Overview

School Attended

  • Stony Point High School

Job Titles Held:

  • Wok Cook
  • Sous Chef
  • Kitchen Lead
  • Kitchen Lead

Degrees

  • High School Diploma

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